if you want a lazy, summery, fresh tasting dessert that doesn’t involve turning on the oven then i suggest you make this.
1 can good full fat organic coconut milk
2 small mangoes, peeled and cut in pieces
a heaped 1/8 c. sugar
zest of 1 lime
Place all ingredients in a blender and blend until very smooth. divide between 4 glasses or bowls and refrigerate for atleast an hour. all done.
salad rolls are a really good versatile summer snack (or meal, or side). think of this recipe as a guide and use whatever vegetables and fillings sound good to you, cut thin or shredded. also these travel well for a picnic or the beach if you can get the sand off your hands.
DELICIOUS SALAD ROLLS
rice paper wrappers
fresh basil (and cilantro! i only omit this because i was cooking for a cilantro hater)
vermicelli rice noodles, cooked
OTHER FILLINGS I USED
smoked tofu, sliced thin
red cabbage, sliced very thin
carrots, ribboned
avocado, sliced
mango, sliced
cucumber, cut into thin flat strips
pea shoots
Soften wrappers in a large shallow dish or warm water, one at a time as you’re making the rolls. lay it on a plate, put basil leaves down the centre then fill with other ingredients as you like. leave a bit of space at each end and quite a bit on either side. fold the shorter ends in the roll to seal, you want them pretty tight but you don’t want the paper to tear. repeat with remaining ingredients!
Serve with lots of satay sauce!
OTHER POSSIBLE FILLINGS:
-sauteed mushrooms
-bean sprouts
-mint leaves
-tofu or tempeh! marinate in a mixture of soy sauce, mirin, a few drops of sesame oil, 1 big tsp grated ginger and 1 big tsp grated garlic for 20 minutes then pan fry.
-green onions, cut in long strips
-pea shoots
GO CRAZY
A SUMMER FAV. if you have a tasty melon you’ll have a tasty salad. and it’s the simplest to make.
4 cups cubed watermelon
2 loosely packed tbsp chopped mint
half a lime, zest and juice
salt and pepper to taste
a drizzle of good olive oil
in a large bowl, mix your melon, mint, lime juice and zest. drizzle with olive oil then season with salt and fresh cracked black pepper to taste. ideally let sit for atleast 15 minutes before serving.
i’ve been on an ice cream kick. i have an ice cream maker with half the parts missing so it wasn’t on the top of my list of things to make. then i found out it doesn’t’ matter if i have the parts.
i have the frozen core and then i used an electric hand beater to mix. i’ll talk more about that later.
anyway you may as well make iced cream all the time. i really liked the chocolate chip mint, i used fresh mint and it makes it soooo good.
CHOCOLATE CHIP MINT
1 can full-fat good quality coconut milk
1/3 c. agave or maple syrup
a handful fresh mint leaves
1/4 c. roughly chopped dark chocolate
put everything except chocolate in a blender and whiz it around until you’ve got a bubbly green coconutty mix. add chocolate towards the end of your iced cream churning process.
RASPBERRY
1 can full-fat good quality coconut milk
1/2 c. maple syrup or agave
1/2 cup fresh raspberries
zest of 1 lemon
1 tsp good vanilla
put most of the raspberries in a blender with everything else and pulse, you want a few little raspberry chunks. then stir in remaining whole berries.
METHOD
option A: follow the iced cream maker’s instructions
option B: nest two metal bowls together with an inch or so of water between them. freeze it so there is an even inch of ice between them. or if you are in my particular situation, use the core from an ice cream maker. pour in mixture and beat with a hand mixer for 10 minutes, scraping down the sides vigorously a few times. place in the freezer for 45 minutes, take out, stir and beat with hand mixer for another 5 minutes. put it back in the freezer for 30 minutes and mix for 5 minutes a couple more times. it should be thick and if you were to take a scoop with a metal spoon it will form a ball and smooth out. once ready place in a container and freeze until you’re ready to eat it! let it warm a little on the counter before serving it up.
well, EXCUSE MY ABSENCE! i’ve been on vacation eating and not internetting, but now i’m back!
i was lucky enough to go a friend’s cabin and spend the entire time either eating or floating in a lake. this is one of the meals i cooked up while there: broccoli tofu scramb, gravy, avocado, biscuits and tempeh bacon!
I’m a bit fuzzy on the lines between wet burritos, baked burritos and oversized enchiladas but i decided to try to make wet burritos. maybe the sauce is wrong but it turned out tasty whatever it was.
BURRITOS makes 3 burritos
oil
1 block of tempeh, cubed
1 cup chopped broccoli
a dozen okra, ends discarded and sliced
1 c. chopped chard
4 scallions, white and green parts separated
3 cloves garlic, minced
2 tbsp sauce soy
1 tsp chili powder
juice of 1/2 a lime
a few shakes nutritional yeast
wedge daiya
3 large flour tortillas
heat oil and saute okra until it starts to brown and soften. add white parts of scallions and broccoli and cook another couple minutes. add chard and stir until just wilted. put aside. heat another tbsp of oil in the pan and add tempeh, browning on all sides. add chili, soy sauce, garlic and lime. toss to coat, turn down heat and cook for a couple minutes. toss with nutritional yeast. top with green bits of scallions.
SAUCE
1/2 onion, diced fine
1 can diced tomato
1/3 c. water
1 tsp cumin
pinch of chili flakes
2 tbsp minced jalapeno (no seeds)
2 cloves garlic, minced
zest of a lime
in a saucepan, cook onions until slightly caramelized. add jalapeno, chili, cumin and garlic. stir for a minute until garlic just starts to brown. add tomatoes and water, stir to get all the little bits off the bottom of the pot. bring to a boil then turn down and simmer for 10 minutes.
ASSEMBLY
preheat oven to 350. fill 3 tortillas with the okra broccoli chard mixture, tempeh and daiya. wrap and place in pan side by side. pour sauce overtop, bake for 15-20 minutes.
PS: we finally got to pull up the garlic we’ve been growing forever! so exciting!
go eat a food 