Baked Spring Rolls

Easy Baked Spring Rolls

Sambal Oelek is a very hot paste made from chile peppers, vinegar, and salt. Reduce it or eliminate it if you don't like spicy foods, or replace it with any chili sauce or red pepper flakes.

1/2 head Napa Cabbage (about 8 ounces cored and shredded) 1 carrot 1/2 tablespoon sambal oelek (or other chili paste, to taste) 6 ounces extra-firm tofu 1 teaspoon soy sauce or tamari 2 teaspoons water 1 teaspoon seasoned rice vinegar 1/4 teaspoon sesame oil 24 spring roll wrappers (I used 4x4-inch wrappers)

Cut the cabbage in quarters lengthwise and cut out and discard the hard core. Slice two of the quarters thinly, and reserve the other two for another use. Cut the carrot into thin matchsticks about 1-inch long. Mix the cabbage with the carrot in a large bowl and stir in the sabal oelek (chili paste). Cut the tofu into 1/4-inch thick slices. Lay them out on a double-layer of paper towels. Top with another double layer of towels and gently press down on each slice with your hands to remove as much moisture as possible. Remove from paper towels and cut into tiny, 1/4-inch cubes. Place into a medium-sized bowl. In another bowl, combine the soy sauce, water, rice vinegar, and sesame oil. Pour over the tofu, stirring gently (I used my hands) to distribute the sauce without breaking up the tofu. Preheat oven to 375 F. Place one spring roll wrapper on your work surface with a corner toward you. (Keep the remaining wrappers covered to prevent them from drying out.) Place a heaping tablespoon of the cabbage mixture in the center and top it with a line of tofu cubes. Bring the bottom corner over the filling and the two sides in, forming an envelope-like packet. Moisten the top corner with a little water and roll up from the bottom, pressing the edge to seal. Place seam-side down on a baking sheet lined with a silicone mat or parchment paper. Repeat with remaining ingredients. Bake for 6-9 minutes. Turn over and bake for another 6-10 minutes or until golden brown. Serve with a sweet and sour dipping sauce such as Apricot Duck Sauce.

Servings: 6 Yield: 24

Nutrition Facts Nutrition (per 4 spring rolls): 97 calories, 15 calories from fat, 1.7g total fat, 0mg cholesterol, 154.8mg sodium, 62.9mg potassium, 18.9g carbohydrates, less than 1g fiber, less than 1g sugar, 3.2g protein, 1.9 points.  From non-fat vegan

Burritos with Spanish Rice and Black Beans

Spanish Rice with Black Beans

This is a mildly seasoned dish, so you fire and spice lovers will probably want to increase the amounts of jalapeno peppers and chipotle powder.

Ingredients

• 1 medium onion, chopped
• 1 green or yellow pepper, stemmed, seeded and chopped
• 1/2 – 1 jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)
• 2 cloves garlic, minced
• 4 cups cooked brown rice
• 1 1/2 cup diced tomatoes (fresh or canned fire-roasted, liquid reserved)
• 1 1/2 cup black beans (or 1 15-ounce can), rinsed well
• 1 teaspoon ground cumin
• 1 teaspoon ancho chili powder (or other pure, mild chili powder)
• 1/2 teaspoon chipotle chili powder (or more, to taste)
• 1/2 teaspoon smoked paprika
• salt and freshly ground black pepper to taste

Instructions

1. Heat a deep, non-stick skillet over medium high heat. Add the onion and cook, stirring, until it begins to brown. Add the pepper, jalapeno, and garlic, and cook for another 2 minutes, taking care not to burn the garlic. Add the remaining ingredients, stir, and cook, stirring frequently, for about 15 minutes. If it becomes too dry, add a little vegetable broth or reserved tomato juice. Check the flavor, and add salt and additional seasonings to taste.

Preparation time: 5 minute(s) | Cooking time: 25 minute(s)

Number of servings (yield): 8

Nutrition (per serving): 172 calories, 11 calories from fat, 1.3g total fat, 0mg cholesterol, 89.9mg sodium, 324.8mg potassium, 34.7g carbohydrates, 5.9g fiber, 2.6g sugar, 6.2g protein, 4.9 points. 
From fat-free vegan kitchen

Red Lentils

Serves 4

Ingredients:

    ½ cup red lentils
    2 cups vegetable broth
    1 tsp turmeric
    1 tsp cumin
    1 whole tomato, chopped (with juices)
    3 ounces tomato paste
    2 whole garlic cloves, minced
    1 small onion, diced
    1 tsp paprika
    1 tbsp ground ginger
    a dash of cayenne pepper
    1 tbsp coriander
    2 tsp garam masala

Instructions:

In a medium pot, saute onions and garlic in 1/4 cup water until translucent.

Add spices, except garam masala and coriander, and cook for 2 minutes, adding more water if necessary to prevent sticking, burning or drying out.

Add lentils, broth, tomato paste, tomatoes and coriander. Cover and turn heat to high.

Once boiling, reduce to low and simmer for 15 minutes, or until lentils are cooked (they will expand and turn orange).

Add garam masala and stir to combine. Cover and set aside for 3-5 minutes. Add salt and pepper to taste and serve.  From Happy Herbivore

Spicy Peanut Butter Noodles

A delicious Asian inspired noodle salad which incorporates our beloved Plain Jane Peanut Butter. A great balance of protein, fresh veggies, and carbs.
Bon Appétit
Ingredients:
serves 4, active time 15 minutes, total time 15 minutes

• 8 ounces fresh Chinese noodles (substitute 1/4 lb of your favorite noodle or pasta)

For the Dressing:

• 1/2 cup peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons fresh ground chili sauce (we like Sriracha), more or less to taste
• 2 tablespoons juice from 2 limes (rice wine vinegar works too)
• 1 tablespoon toasted sesame seed oil
• 1 clove garlic, grated
• 1 tablespoon brown sugar or Agave
• 3 tablespoons warm water

To Assemble:

• 2 large red, orange, or yellow bell peppers, sliced into thin strips
• 1 large cucumber, seeded and sliced fine
• 1 cup bean sprouts
• 1 cup loosely packed fresh basil (substitute with mint or cilantro leaves)
• 8 scallions, sliced in long thin strips
• 2 jalapeño peppers diced (remove seeds to lessen heat)
• 1 to 2 red chilies minced
• 1/2 cup crushed peanuts

Preparation:

1. Prepare noodles according to package.
2. Drain and transfer to a large bowl of ice water.
3. Let noodles sit until thoroughly chilled. Set aside.
4. In a separate bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, brown sugar (or Agave), and water.
5. Whisk until blended. Add drained noodles to bowl.
6. Add bell peppers, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and chilies (if using).
7. Lightly toss to combine.
8. Serve immediately, topped with crushed peanuts and Salt and Pepper to taste.