Vegan Egg Rolls with Asian Ginger-Almond Dipping Sauce

These savory Asian cuisine-inspired egg rolls are baked to perfection and filled with fresh vegetables and tofu. They are paired with a zesty dipping sauce, consisting of the perfect balance of spicy and sweet. Enjoy!

Makes about 10 egg rolls

Ingredients for the Egg Rolls:

• 1 Tbsp of sesame oil
• 1/2 of a white onion, chopped
• 1″ piece of ginger, minced
• 1 red bell pepper, julienned
• 1/2 tsp of minced garlic
• 5 cups of shredded cabbage
• 1 14 oz block of firm tofu, crumbled into small chunks
• 2-3 Tbsp of soy sauce
• Dash of black pepper
• 1/4 cup of fresh cilantro, chopped
• About 10 egg roll wrappers

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a large skillet, heat the sesame oil. Sauté the onion until it starts to get translucent. Then add the ginger, bell pepper, garlic, and cabbage. Heat on medium-high for about 4-5 minutes until the cabbage is fully wilted.
3. Next add the tofu to the vegetables. Continue to stir to evenly incorporate the tofu into the vegetables. Cook until the vegetables are fully cooked and the tofu is golden.
4. Now add the soy sauce, black pepper, and cilantro and continue to heat for an additional 2-3 minutes. Turn the heat off and let it cool for about 10 minutes.
5. It is now time to wrap your egg rolls. Step 1: Lay one egg roll wrapper flat on a cutting board. Scoop a large spoonful of the veggie/tofu mixture into the middle like the photo below.
6. Step 2: Fold the right corner towards the middle of the roll.
7. Step 3: Fold both edges into the center so that it resembles an envelope. 
8. Step 4: Starting from the right side, tightly fold the wrapper into a roll.
9. Poke some holes into the egg rolls with a fork so that they don’t burst in the oven. Brush the tops with a little bit of oil. Bake for 12 minutes. Remove the egg rolls from the oven and flip them to the other side and bake for another 12 minutes.

Ingredients for the Asian Ginger-Almond Dipping Sauce:

• 2 Tbsp of almond butter
• 2 Tbsp of honey
• 2 Tbsp of soy sauce
• 2 tsp of apple cider vinegar
• 1/2 tsp of siracha
• 1/2 tsp of shredded ginger
• juice of 1/2 a lime

Instructions:

1. Whisk all of the sauce ingredients together in a small bowl until smooth and creamy.
2. Set aside in the fridge until you are ready to serve.

Benefits of this recipe:

-Tofu contains a very small amount of fat, but a large amount of protein. Tofu lowers cholesterol levels, is beneficial for kidney health, and has an excellent source of iron. It also helps in strengthening bones and improves metabolic rate.

-Cabbage boosts the immune system, fights inflammation and arthritis, reduces osteoporosis risk, and promotes a healthy gut.

-Ginger relieves nausea, treats cold and flu symptoms, aids in digestion, removes excess gas, reduces arthritis pain, detoxifies the body, prevents menstrual cramps, and prevents infection in the body.

The information on the benefits of the ingredients was researched from http://www.draxe.com and http://www.organicfacts.net

 

Black Bean Guacamole Tacos with Fresh Mango Salsa

These black bean tacos topped with fresh mango salsa and homemade guacamole are a delicious choice for a summer inspired taco. I recommend making extra mango salsa to snack on it with some tortilla chips. Enjoy!

Preparation + Cook Time: 50 minutes

To make the Mango Salsa

Mango Salsa Ingredients:

• 2 Mangoes, chopped
• 1 Red Bell Pepper, chopped
• 1 C of Red Onion, diced
• 1/2 C of chopped Green Onion
• 1/4 C of finely chopped Cilantro
• 1 Tbsp of Diced Green Chiles
• 1 Tbsp of Fresh Lime Juice
• 1/t tsp Salt
• 1/4 tsp Pepper

Instructions:

1. Simply combine all of the ingredients in a bowl and stir until everything is evenly mixed through. Refrigerate until ready to serve.

 

To make the Guacamole

Ingredients:

• 2 Avocados
• 1/4 C Chopped Red Onion
• 1 Medium Tomato, Chopped
• 2 Cloves of Garlic, Chopped
• 1/3 C Chopped Cilantro
• Juice of 1/2 a Lime
• Dash of Chili Powder
• Dash of Salt + Pepper

Instructions:

1. In a bowl, mash the avocados until there are no large chunks.
2. Add all of the rest of the ingredients to the bowl. Stir until combined. Set aside.

 

For the Spiced Lime Roasted Corn:

Ingredients:

• 4 Corn on the Cob
• 2 T Olive Oil
• 2 T Lime Juice
• 1/4 tsp Minced Garlic
• Dash of Cayenne Pepper
• Dash of Salt + Pepper

Instructions:

1. Preheat the oven to 400 Degrees Fahrenheit.
2. Remove the corn from the husks.
3. In a small bowl, combine the olive oil, lime juice, garlic, cayenne pepper, and salt + pepper. Whisk with a fork to evenly mix all ingredients.
4. Place each corn on the cob on an individual piece of aluminum foil. Brush the corn with the lime-olive oil mixture. Wrap each corn on the cob in its piece of foil, and place into the oven rack. Cook for 40 minutes.
5. Remove from the oven and let it cool off for several minutes. After it has cooled, cut the corn off of the cobs with a serrated knife and transfer to a bowl.

 

For the Black Beans:

Ingredients:

• 2 Cans of Black Beans, drained and rinsed
• 1 Tbsp Diced Green Chiles (canned)
• 1/4 C Diced Red Onion
• 1/4 C Diced Tomato
• 1 Tbsp Olive Oil
• 1 tsp Cumin
• Dash of Salt & Pepper

Instructions:

1. Put the beans, green chiles, red onion, diced tomato, and olive oil in a pot over low heat. Continue to stir the pot until the onions start to soften.
2. Add the cumin and salt and pepper. Cover the pot and simmer for 10 minutes.

 

Other important ingredients:

• Tortillas (I use Siete brand Gluten Free Cassava Tortillas)
• Green Onions for topping your tacos

 

Assembling your tacos:

1. Heat the tortillas on a skillet to warm them up.
2. On each tortilla, top them with a scoop of black beans, guacamole, roasted corn, mango salsa, and lastly green onions.

Benefits of this recipe:

-Black Beans are high in protein and fiber. They are filled with many valuable vitamins and minerals such as iron, magnesium, potassium, vitamin B1 thiamine, etc. These vitamins and minerals improve cardiovascular health, protects against cancer, maintains digestive health, provides long lasting energy, and keeps blood sugar stable.

-Avocado protects heart health, aids in better digestive health, protects from diabetes, balances hormones naturally, and boosts your mood. It is also great for keeping your hair, skin, and eyes healthy.

-Mango lowers cholesterol, clears the skin, helps eye health, alkalizes the whole body, helps with diabetes, boosts immune system and improves digestion.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Vegan Caesar Salad with Crispy Chickpea “Croutons”

Ever since the weather here in California has been so hot, I have been craving fresh salads for almost every meal. I put together a vegan version of one of my favorites: Caesar salad! This caesar contains a dairy-free, homemade dressing and is topped with capers, avocado, slivered almonds, and chickpea “croutons”. Enjoy!

Preparation + Cook Time: 60 minutes

Dressing Ingredients:

• 1/2 C Unsweetened, Unflavored Cashew Milk
• 1/2 C Tahini (I prefer Sadaf brand)
• Juice of 1/2 of a Lemon
• 2 Tbsp Olive Oil
• 1/2 tsp Minced Garlic
• 1 tsp Dijon Mustard
• 1 Tbsp Nutritional Yeast
• 1/4 tsp Salt
• 1/4 tsp Pepper

Salad Ingredients:

• 1 Can of Chickpeas, Drained
• 1 Tbsp Olive Oil
• 1 tsp Nutritional Yeast
• 1 tsp Dried Basil
• Dash of Salt & Pepper
• 1 Head of Romaine Lettuce, chopped
• Avocado, chopped
• Capers
• Slivered Almonds

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Make your chickpea “croutons”. In a small bowl, combine the chickpeas with the 1 Tbsp Olive Oil, 1 tsp Nutritional Yeast, 1 tsp Dried Basil, and dash of salt & pepper. Transfer onto a lined baking sheet and bake for 45 minutes until the chickpeas are crispy.
3. While the chickpeas are baking, combine all of the ingredients for the salad dressing in a small container. Whisk together until completely combined.
4. When you are ready to serve, put the chopped romaine lettuce in a large bowl.
5. Top the lettuce with your desired amount of the caesar dressing and toss.
6. Top your salad with chopped avocado, a sprinkle of capers, slivered almonds, and the chickpea “croutons”.

A few of the many benefits of this recipe:

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

-Tahini is a great source of calcium, helps regulate blood pressure and cholesterol, it can help balance hormones, and  helps improve skin health.

-Romaine Lettuce is a great source of antioxidants, boosts heart health, promotes healthy eye sight, boosts immunity, and helps digestion.

The information on the benefits of the ingredients was researched from http://www.draxe.com

Creamy Avocado Pesto Salad

I love pesto, so combining a leafy green salad with savory pesto dressing is a no-brainer for me. This salad is packed with the flavors of fresh herbs and lemony goodness. The avocado is loaded with nourishing healthy fats and creates a creaminess to this salad. Enjoy!

Preparation + Cook Time: 30 minutes

Makes about 5-6 servings

For the Pesto Dressing

Ingredients:

• 1 C Packed Fresh Basil
• 2 T Fresh Lemon Juice
• 1/4 C Pine Nuts
• 1/3 C Raw Cashews
• 1/4 C Olive Oil
• 1/4 t Minced Garlic
• 1 T Water
• Dash of Salt & Pepper
• 1 T Nutritional Yeast

Instructions:

1. Put all of the ingredients for the pesto dressing into a food processor or blender and mix until smooth. Scoop into a bowl and set aside. 

For the Salad

Ingredients:

• 2 Avocados
• 2 T Fresh Lemon Juice
• Dash of Salt & Pepper
• 1 15 oz can of Chickpeas
• 1/2 a Cucumber, chopped
• 1/4 C Green Onion, chopped
• 1/4 C Fresh Cilantro, chopped
• 6 C  Spring Greens Mix or Arugula
• 1/4 C Cashews, chopped 

Instructions:

1. Cut the avocados into small cubes. Put them into a large salad bowl.
2. Add the lemon juice to the avocados and mix until the avocados are evenly coated. Add a dash of Salt & Pepper. 
3. Drain the chickpeas. Add to the bowl of avocado. Stir to combine. Now, add the cucumber, green onions, and cilantro. Stir again to combine.
4. Add the spring greens. Toss the salad and add the pesto dressing. (You may not need to add all of the pesto if you don’t want as much dressing). Add more salt and pepper to taste.
5. Top with the chopped cashews and serve.

Benefits of this recipe:

–Avocado protects heart health, aids in better digestive health, protects from diabetes, balances hormones naturally, and boosts your mood. It is also great for keeping your hair, skin, and eyes healthy.

-Basil contains disease fighting antioxidants, helps lower inflammation in the body, reduces stress, fights depression and anxiety, supports the liver, and promotes cardiovascular health.

-Salad greens or arugula protects eye health, improves heart health, helps maintain strong bones, improves digestion, helps prevent diabetes, and reduces skin inflammation.

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

 

Sweet Potato Banana Bread Muffins (Gluten Free & Vegan!)

I came up with this recipe while making sweet potato brownies. I realized how great it is to use sweet potatoes as a healthier replacement for flour. I honestly think that these are some of the best muffins that I’ve ever made! They are gluten free, vegan, and refined sugar free. They are made with super clean ingredients, and taste very moist and flavorful. I like to eat these for breakfast, a snack, or even dessert. Enjoy!

Preparation + Cook Time: 60 minutes

Makes about 12 muffins

Ingredients:

• 1 Sweet Potato
• 1 T Chia Seeds
• 1 C Almond Butter
• 1 Ripe Banana
• 1 1/2 t Cinnamon
• 1/4 C Maple Syrup (or honey)
• 1 t Vanilla Extract
• 1/4 t Salt
• 1/4 C Coconut Flour
• 1 t Baking Powder
• 2 T Melted Coconut Oil
• Optional: Pecans and Pumpkin Seeds for topping the muffins

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Boil some water in a medium sized pot. Peel the sweet potato completely. Cut into small pieces. Once the water is boiled, add the sweet potatoes to the water. Turn to a simmer and cook for about 15 minutes until fully cooked. The potatoes should be very soft. Set aside to cool down. 
3. In a small bowl, mix the chia seeds with 2.5 T water. Let it sit for 5 minutes until it turns into a thick gel. 
4. Add the sweet potatoes, the chia seed gel, and the rest of the ingredients into a food processor. Blend until smooth. (If you don’t have a food processor, you could add the ingredients to an electric mixer)
5. Line muffin tins with paper liners. Scoop the batter into the muffin tins evenly. Optional: Add pecans or pumpkin seeds to the top of the muffins.
6. Bake in the oven for 25-30 minutes.
7. Let them cool for 10 minutes before enjoying. I recommend storing them in the fridge.

Benefits of this recipe:

-Sweet potatoes are high in fiber, maintain a healthy blood pressure, and reduces inflammation. The high levels of vitamin C and E provide an immunity boost, support eye health, and prevent degenerative damage.

-Almond butter contains many essential nutrients that protects heart health, supports a healthy brain function, maintains skin health, helps control blood sugar levels, and maintains good bone and dental health.

-Bananas boost energy, are high in potassium, improves digestive health, and is a good source of brain, skin, and bone health-boosting manganese.

 

The information on the benefits of the ingredients was researched from http://www.medicalnewstoday.com and http://www.draxe.com

 

 

Sweet & Creamy Carrot Pudding

Carrot Pudding?! I know… it sounds crazy to use a vegetable as the main ingredient of a dessert. But it really isn’t. Think of pumpkin pie. This is the same concept. In fact, my creamy carrot pudding tastes very similar to pumpkin pie. This is delicious. Give it a try! Enjoy.

Preparation + Cook Time: 60 minutes

This recipe makes about 2 C of pudding.

Ingredients:

• 7 Organic Medium-Sized Carrots*
• 1/2 C Maple Syrup
• 1 T Melted Coconut Oil
• 1/4 C Almond Milk
• 3/4 t Allspice
• 1/2 t Cinnamon
• 1/4 t Nutmeg
• 1 t Organic Vanilla Extract

Instructions:

1. Rinse, peel, and chop the carrots into small pieces.
2. Place the carrots into a pot of water. Cover and turn onto a boil. Once the water is boiling, turn down to a simmer. Cook the carrots until they are soft.
3. Drain the water from the pot. Place the carrots into a bowl and put them in the fridge for approximately 20 minutes until they are completely cooled.
4. Put the carrots in a blender and blend until smooth and creamy. Add all the rest of the ingredients to the blender and combine until everything is evenly mixed in.
5. Store the pudding in the fridge. When you are ready to serve, spoon the pudding into bowls. I would recommend topping the pudding with non-dairy cream and some pecans or pumpkin seeds.

*If you use regular non-organic carrots, they are usually much larger so you will only need about 5 carrots instead of 7.

Benefits of this recipe:

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

The information on the benefits of the ingredients was researched from http://www.draxe.com