Fresh Rolls x 2

I’ve been really loving fresh rolls lately, so I decided on making a couple of recipes. They are healthy and tasty alternatives for snacking, appetizers/starters or if you have eaten enough an entire meal! They are also very easy and cheap to make. And don’t worry, you can easily find rice wrapper at any Asian grocery stores or supermarkets.

Vegan Fresh Rolls with Beets

IMG_4959Ingredients:

  • rice wrapper
  • red beets
  • extra virgin olive oil
  • fresh mint leaves
  • fresh basil leaves
  • alfa alfa sprouts
  • cucumber
  • tomato
  • lime juice
  • salt & pepper

Procedures:

  1. Start by washing the cucumber, tomato and beets
  2. In a small pot, boil the beets and cook until tender
  3. While we are waiting for the beets to cook, we can start slicing the cucumber and tomato (Tip: to wrap the roll more easily, slice the cucumber and tomato lengthwise into sticks or wedges (tomato))
  4. Once the beets are done cooking, take them out of the water and set it aside to cool down (I peeled my beets before boiling it but you don’t have to).
  5. Set aside your sliced cucumbers and tomato to make some room on the cutting board for the fresh mint and basil leaves
  6. Stack the fresh herbs on top of each other and then roll it into a cigar shape
  7. With your rolled herbs, chop your herbs from the tip to the end of the cigar shape. You should have strips of fresh herbs (if you want to, you can chop them a little finer, I just prefer to chop them in strips)
  8. When your beets are done cooling down, start dicing them (about 1/2 inch or less)
  9. Put your diced beets in a bowl and add the fresh herbs, extra virgin olive oil, lime juice and salt and pepper
  10. We can start making the roll by soaking the rice wrapper in a bowl with some warm water (soak the rice wrapper until it has soften, you don’t have to wait too long
  11. Place the rice wrapper in a clean board and start layering (I started layering with the sprouts then cucumbers, tomato and then the beets). Leave a little bit of room at the bottom of the wrapper
  12. Once you have all of the ingredients layered on the wrapper, start rolling by taking the bottom of the wrapper and folding it over the layers.
  13. Then take the right and left side of the wrapper and close the edge of the layered ingredients. From here can continue rolling until you reach the top of the wrapper.

Shrimp Fresh Rolls with Mushrooms

IMG_4938Ingredients:

  • rice wrapper
  • shrimps
  • mushrooms
  • hoisin sauce
  • soy sauce
  • white vinegar
  • spicy sesame seed oil
  • alfa alfa sprouts
  • cucumber

Procedures:

  1. Start by slicing the cucumbers lengthwise into sticks (the same as above)
  2. Prep the shrimps by washing them first and then clean the shrimp by peeling the shells and removing the vein on the spine of the shrimp from head to tail
  3. You can boil them until they turn pink or I decided to sauté them in butter
  4. I later used the same pan to cook the mushrooms once I removed the shrimps when they finished cooking
  5. Added salt and pepper into the pan of mushrooms and left it alone to mix the hoisin sauce, soy sauce, white vinegar and spicy sesame seed oil together in a small bowl
  6. Deglaze the mushrooms with the sauce mixture and cover the pan. Wait a few minutes and keep sautéing until cooked
  7. You can use the same rolling technique from above. The only difference is the ingredients.

NEW Recipes! Vegan fries vs. Breakfast fries

To honour National Julienne Fries Day here is my post of my NEW Fries recipes! Check out my RECIPES page for the complete recipes 🙂

IMG_3746First and foremost, how do you get the perfect crispy fries? There are a few things to remember and consider.

  1. Which kind of potato are you frying? Are you even frying potatoes or another vegetable?
  2. Which kind of oil are you using?
  3. What temperature should I keep the oil in?
  4. Before I start frying, how starchy is the kind of potato I’m using?
  5. How big do I want to cut the potato/fries?

 

Always,

K

 

Related links:

 

//

Gobble-Gobble!

Because I missed writing a post on our (Canadian) Thanksgiving, this post will be a multi-purpose post! Besides, I got tired of writing my final term papers for this semester 😛

Image

Growing up in North America, it’s really hard to think of Thanksgiving without thinking of apple pies, apple crumbles and of course turkey! Since I’ve been using my mason jars a lot lately, I wanted to incorporate that in this post as well. I find mason jars extremely versatile and cost effective. I actually use mason jars instead of plastic re-usable containers to store my lunch when I have to bring some on campus. They come in different sizes and and doesn’t spill easily because of the twist-on lid. Anyway, this is my mini (American) Thanksgiving post: mason jar apple-cranberry crumbles!

Apple crumble is one of my all-time favourite desserts but I could never seem to get enough of the crumble part! For me, it just tastes substantially better when you get some crumble and filling on every bite. So, as you may notice, I decided on using layers of crumble in between layers of apple-cranberry filling. You would use the same methods to prepare the crumble and the filling but instead of putting the crumble on top and then baking it in the oven, you would bake the crumble separately for 20-25 min at 350 F. Halfway through make sure that you shake the tray so that it bakes evenly and end up with those little golden nuggets of goodness 🙂 hmmm! Also, I sneaked in some flax seeds as I was making my crumble to add a boost of fibre to my dessert. Once you finished making the filling and the crumble baked be ready to assemble. As a garnish, I just dusted some powdered sugar but you could also put some whipped cream or ice cream as well.

Just a disclaimer since some people have asked me personally when they see me eat out a mason jar, it’s not that hard to eat on. I think most people would think that it is but it’s really not. I mean I wouldn’t put a steak to cut in there or a piece of whole chicken breast, that would just be incredibly foolish in my part. That being said, of course you would need to cut some food out in smaller pieces because they wouldn’t be able to fit in the opening anyway.

Meanwhile, I found that card to the lefthand side of the picture on my out of class about a week ago. I had a lot of things on my mind at the time and decided to keep it. And so, if you could say two things, what would it be? In light of Thanksgiving and the Holiday season gradually making its way, if I could say two things, the first would be to cherish present moments. I don’t want to sound like a Hallmark card or a cliche but, “yesterday is history, tomorrow is a mystery, today is a gift and that’s why it’s called present.” Less than a year ago, my first grandfather passed away from an illness. Now because we grew up far away from him we never really got a chance to get to know him as our grandfather but more importantly as a person. To be honest, his death affected me more than I anticipated. I always expected on going back to the Philippines (specifically at Bohol) and being able to visit and spend time with our family there. I could beat myself up and continuously say that I should have called more, visited sooner or put more effort in developing a strong relationship with him. Although, that wouldn’t change or help the situation. I chose to learn from it. Ergo, the second thing I would say is to not make plans and just do it. Granted, for some instances you need to make plans. What I mean by that is, to not look too far ahead. Life will assert itself into your plans and when it does what will you do? Have goals and aspire to do something; be something and go somewhere.

I’m going to add a third and final comment and that is to expect less and hope more. Going along with the first two things, I’ve learned to expect less or really to have no expectations but not because of something cynical like ‘I’m just going to be disappointed anyway’. I find that when I don’t have any expectations I appreciate things and people a lot more. Perhaps it’s because I find that when I or someone do something it’s because they genuinely want to do it not because they have to. Having that desire, to me, is more important than the act itself. It involves thought and action.

If you could say two things, what will they be?

Happy Thanksgiving everyone!! 🙂