Summertime: Keeping One's Chill and Spring Roll 101

SUMMERTIME SPRING ROLLS with COCONUT PEANUT SAUCE

The thermometer inside my house has been reaching 90 degrees continuously for the last 2 weeks. I melt into my furniture and sadly, the desire to cook dissipates as the temperature rises. The dream of  air conditioning has now surpassed my desire for adequate kitchen countertops and a garbage disposal (big kitchen dreams of mine, by the way).  With every season comes a change in ones' routine and cycle in order to adjust. With a life that revolves heavily around food and cooking, new kitchen habits are being incorporated to try to beat the heat. Having a hearty salad ready in the refrigerator makes for a quick, heat free lunch or snack. Then there is my traditional stand-by of chips and homemade salsa. Asian foods such as DIY Veg Sushi and fresh spring rolls are filling, yet light. Both of these foods also pack well for a picnic or day by the lake. 
         Fresh spring rolls, are the perfect food to eat as the mercury climbs towards 100 degrees. So fresh and versatile, almost any vegetable when sliced right can be featured in these rice paper wrapped miracles. The art lies in creating a distinct contrast of crunch and texture while incorporating a variety of  vegetables and salad greens. The dipping sauce is just as important as the spring roll. You really can't have one without the other. Their compatibility enhances the spring roll eating experience. 
        The following Spring Roll recipe features Jicama- a crisp, slightly sweet and watery root vegetable that is kind of similar to the potato. However, Jicama is best enjoyed in its' raw form and is actually related to the Rhubarb family. It is popular in Mexico and grows prolifically in the central regions there.  
        The first thing to do when making spring rolls is relax. Rushed hands rip and tear the delicate rice paper wrappers. Patience, along with a zen state of mind are key to successful spring roll wrapping. Begin by prepping all of the vegetables, greens, and tofu. Then clean off a large counter space where the soaked rice papers will be placed. So get your cutting board, veggies, and large bowl of cold water ready! Let's make amazing summertime fresh spring rolls.

prepped salad greens and vegetables

Delicate rice papers only need to soak for 2-3 minutes in cold water. Only place

4 papers in water at a time. Papers are ready when they are slightly pliable and feel "al dente".  They will soak up more water after being placed on countertop. Oversoaked papers will result in spring rolls that fall apart and tear easily.

Gently pulling bottom paper edge over filling and then tucking in around filling with fingers.

Place soaked rice papers gently onto a clean countertop, carefully spreading them out. Place 6-10 at a time in production line fashion. This is an effective way to make many spring rolls in an efficient manner. Place small amount of each ingredient in center of each wrapper. Pull bottom edge of wrapper around filling, while condensing filling within wrapper to make a tighter package. Use fingers to do this while rolling wrapping edge over.

Fold in the wrapper sides to further wrap the spring roll filling.

Roll tightly, yet gently the rest of the rice paper to form a cylindrical spring roll.

Summertime Spring Rolls

makes 16 rolls

8c spring or mesclun salad greens

2c arugula leaves

3 sm. avocados or 2 lg.

1/2 sm. jicama, peeled

3 carrots, peeled

1/2 red pepper

1/2 package firm tofu

3T coconut oil

2 T tamari

18-20 rice paper wrappers, have more on hand just in case some tear or break

To prepare Tofu:

Cut into 4-5 1/2 inch thick slices. Bring an iron skillet or other thick bottomed, nonstick skillet to medium heat and add coconut oil. When oil is hot place tofu rectangles in skillet. Crisp each side for about 3 minutes and then place on paper towels to drain excess oil. After all tofu is done mix with tamari in small bowl, so the tamari marinates it. Let marinate at least ten minutes and then slice each square into 2-3 strips.

To prepare vegetables and greens:

Mix together spring mix greens and arugula in small bowl and set aside. Open all avocados and remove pits. Slice flesh lengthwise, about 8-10 slices per half. Do a julienne style (or 'shoestring') cut with jicama, carrots, and red pepper. 

To prepare spring rolls:

Fill a large bowl of cold water for soaking rice papers ready. Arrange spring roll making area, placing salad greens, julienned vegetables, and tofu in easy to reach zone. Begin by soaking 4 papers at a time and then placing onto countertop. Once countertop is full of papers, equally distribute a handful of salad green mix, 3 carrot strips, 3 jicama strips, 2 red pepper strips,  2-3 avocado slices, and about 1 1/2 to 2 strips of marinated tofu. Arrange carrots and jicama close to the center, as they can easily poke out and puncture the rice paper during rolling process. Follow wrapping instructions as guided above through pictures.

Coconut Peanut Sauce

12oz canned coconut milk

3T agave nectar

3T tamari

1T red pepper flakes

2 cloves garlic

1/4 c peanut butter

1/4 c dried roasted peanuts

sm. hunk of fresh ginger, peeled

Place all ingredients in a blender and blend on high for 2-3 minutes, until all ingredients are assimilated together. Put sauce into small saucepan and bring to a simmer over medium heat. Reduce heat and simmer while stirring occasionally for 5 minutes. Let cool before serving with spring rolls. 

DIY Sunshine Veg Sushi

SUNSHINE VEG SUSHI

Contrary to popular notion, making ones' own sushi isn't time consuming and doesn't require fancy tools. Just follow my simple steps and you'll easily create sushi that is quite the impressive dish to serve at the next social function. A completely vegetarian sushi can be quite tasty and satisfying when done using fresh ingredients, contrasting textures, and taste encompassing flavors. Serve this sushi with traditional pickled ginger, wasabi, and soy sauce or my sweet ginger tamari dipping sauce. 

prepped vegetables and sprouts

spreading rice onto nori sheet

all of the vegetables, rice, and 

siracha cream sauce ready for rolling

roll firm and tight, using fingers to tuck edge into roll

carefully roll mixture into a tight cylinder

the final roll is now ready for slicing 

SUNSHINE VEG SUSHI

makes 4 sushi rolls, 24-28 pieces

Ingredients:

1 batch Basmati sticky rice (recipe follows)

1 recipe siracha cream (recipe follows)

1 recipe tamari ginger dipping sauce (recipe follows)

1 carrot, long julienne cut

3 asparagus spears, lightly steamed and slivered lengthwise

1 avocado sliced

handful of sunflower sprouts

2 green onions, cut in half slivered lengthwise

4 nori sheets

Place nori sheet on flat surface. Spread 1/2 c of rice onto bottom 1/3 of 1 nori sheet. In center of rice spread 1Tbsp of Siracha Cream 1 inch wide across rice. Then place 4 carrot slivers, 2-3 asparagus pieces, 1/4 avocado slices, some sunflower sprouts, and 1 green onion sliver.   Gently roll bottom nori edge up and tuck around filling. Do this tightly so all ingredients fuse together. Continue rolling until a cylinder nori roll occurs. Slice with a sharp knife 6-7 sushi pieces per roll.  

Basmati Sticky Rice

1c Basmati rice

1T extra virgin coconut oil

1 vegetable stock cube

2.5c water

opt. rice vinegar

Lightly saute rice with oil in small saucepan, stirring occasionally. After rice is glossy, 3-5 minutes, add water and vegetable stock. Bring to a boil while making sure veg. stock is thoroughly dissolved and then reduce to a simmer. Simmer for 25-30 minutes and take off heat. Let sit for 5 minutes and then put in a bowl. Fluff with wooden spoon a few timesin order to stop cooking of rice. A splash of rice vinegar can be added as well at this time.

Siracha Cream Sauce

The oohs and ahhs of flavor this sauce added to anything it touches astounds flavor sensation. Siracha is a very spicy chile sauce found in the asian section at the grocery store.

2t Siracha

3T Veganaise

Mix ingredients together in small bowl.

Tamari Ginger Dipping Sauce

Tamari is an alternative to soy sauce, that doesn't have preservatives. Sushi tastes amazing dipped into this sauce, as well as fresh vegetables or spring rolls. Ground ginger adds brightness. 

4T tamari

1T agave nectar or honey

1t ground ginger

Mix ingredients together in small bowl.

The Enlightened Pantry: Ingredients Guide

There are certain ingredients that the enlightened pantry must have at all times. Following is a guide to some of the lesser known ingredients that are found in my kitchen, as well as within my recipes. A good health food store is the place to find most of these ingredients, and standard grocery stores are beginning to carry these products as well. Of course, there are conventional substitutions for some items, but this will change the health benefits and flavor of the recipe.




Follow Your Heart Vegenaise
Very rich and creamy, vegenaise is an egg free "mayonnaise" found in the refrigerated section. Trust me, there is a lot of funky vegan mayonnaise out there. If its' not the Follow Your Heart brand, don't buy it! I am hooked on this stuff and sometimes lick it from the spoon its' so good. I use it for potato salad, creamy salad dressings, and much more. Being egg free, gives a picnic safe quality to its' usage.


Tamari
Although soy sauce and tamari [tuh-MAHR-ee] are both made from fermented soybeans, Japanese tamari is thicker, darker, and richer than its counterpart. It has more flavor and is naturally brewed, therefore containing no preservatives. Soy sauce usually contains preservatives. Tamari adds a nice and complex depth of flavor when used to replace soy sauce.


      Agave Nectar
It doesn't take long for the subtle sweetness of agave nectar to become the sweetener of choice. Delicious in tea, over pancakes, or as a honey replacement. It is great in cocktails and fresh squeezed lemonade. An agave nectar mojito is amazing! I use agave in my Asian sauces and salad dressings instead of sugar. It has a low glycemic index making it safe for diabetics and easy on the blood sugar. Its' mellow flavor allows for easy incorporation into recipes. It is usually 'raw', as well, and can be used for 'raw' foods preparation. 

     Nutritional Yeast
Called by some, a nutritional powerhouse, this seasoning imparts a nutty, cheese like flavor. It is full of B vitamins, importantly B12, and protein, which makes it a great addition to a vegan or vegetarian diet. It tastes great on popcorn, or sprinkled over pasta instead of Parmesan cheese.



Siracha
I admit- its' not a total health food and there is a preservative in this Asian chile sauce. But the flavorful spiciness hinted with sweetness creates magic and becomes a 'secret' ingredient in a lot of my recipes, especially great in Asian dipping sauces.



Extra Virgin Coconut Oil
This oil is  high heat tolerant, perfect for crisping hash browns or tofu and it  has a myriad of health giving properties as well. The presence of lauric acid, capric acid and caprylic acid, make coconut oil useful in the body as an antimicrobial, antioxidant, antifungal, antibacterial agent. I like to use it in my baking and as a 'secret' ingredient that adds hints of tropical essence.

Seitan (quoted from wikipedia)
is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble gluten as an elastic mass which is then cooked before being eaten. Wheat gluten is an alternative to soybean-based meat substitutes such as tofu.