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Sweet & Spicy Summer Rolls (Vegan)

These vegan summer rolls are the perfect snack when you’re craving something fresh and flavorful. Packed with filling veggies and a balance of sweet and spicy, you’re bound to make these rolls all summer long. We hope you enjoy this recipe.

Ingredients:

1 firm ripe mango
1 large carrot
½ medium cucumber
1 medium yellow bell pepper
4 oz firm tofu
¼ cup basil leaves
¼ cup cilantro leaves
6 rice paper wrappers
¼ cup neutral oil (or more if needed)
3 T water
3 T cornstarch
1 T sambal oelek
1 T soy sauce
1 T maple syrup

For the dipping sauce:

1 T sambal oelek
1 T soy sauce
1 T maple syrup

Instructions:

Prepare your vegetables. Peel your carrot and cucumber. Cut the top and bottom off your bell pepper, remove the seeds and pith.

Cut your carrot, cucumber and bell pepper into matchstick-size strips and set aside.

Cut your mango in half and separate the pit from the fruit. Remove the fruit from the peel. Cut the mango fruit into thin wedges and set aside.
Roughly chop your basil and cilantro. Set aside.

Drain your tofu and cut off 4 ounces from your block of tofu. This is about ⅕ of a block, for reference.

Cut your tofu into 1-inch strips. Set aside.

In a large skillet, add your oil and set to medium-high heat. You can test if the oil is hot enough to fry the tofu by flicking a little water into the pan. If it sizzles and bubbles, you’re ready to start frying.

In a small bowl, add your water and cornstarch. Stir well until combined.

Dip each piece of tofu in the cornstarch mixture and let the excess drip off. Carefully place them in the skillet and fry until golden, flipping them over occasionally to make sure each piece fries evenly. You may have to do this in batches, depending on the size of your skillet.

As your tofu strips finish frying, transfer them to a small bowl.

Once all the tofu is done, add your sambal oelek, soy sauce and maple syrup to the tofu and toss gently to coat it evenly. Set aside.

Get all your ingredients close by to begin making your summer rolls. I recommend having a space to fold your rolls, like a cutting board, and a separate plate to set them on once they’re done.

Take a large dinner plate and fill it with warm water. Dip your rice paper into the warm water for about 5 seconds, until every part has touched the water.

Quickly lay the rice paper down on the cutting board and assemble your roll. Put your cilantro and basil on the rice paper, towards the bottom but not on the edge. Stack your carrots, cucumbers, peppers and tofu on top of the herbs.

Fold the bottom edge of the rice paper over your filling. Fold in the two sides, then roll towards the top edge of the rice paper until it is sealed. Make sure to move quickly, or the rice paper will become too sticky and difficult to fold. Set the roll on your plate and repeat until you are finished.

In a small dish, make your dipping sauce.

Add your sambal oelek, maple syrup and soy sauce. Stir to combine.

Serve your summer rolls with your dipping sauce and enjoy!

 

Butternut Squash and Parsnip Crostata

Winter is the time to take advantage of the beautiful root vegetables and squashes that are in season. This recipe is a perfect lunch, dinner, or a crowd pleasing party appetizer. Don’t let the dreary winter days get you down. Cozy up to a slice of this treat and it’s sure to brighten up your day!

 

Ingredients

  • 1 pre-made pie crust
  • ½ small butternut squash
  • 1 parsnip
  • ½ small red onion
  • ¾ cup shredded gouda cheese
  • ⅛ tsp thyme
  • ¼ tsp rosemary
  • Olive oil
  • Salt
  • Pepper

Directions

  1. Preheat oven to 400 ℉
  2. Remove the peel of the butternut squash and chop one half into 1-inch pieces roughly ¾ inch thick (Note: do not discard seeds, they will be roasted and used as garnish later. Keep and wash.)
  3. Peel the parsnip and cut similarly to the butternut squash
  4. Slice the onion as thin as possible
  5. Place the butternut squash, parsnip, and onion on a sheet pan and drizzle with olive oil and season with salt and pepper
  6. Roast the vegetables until soft and caramelized around 25 minutes
  7. Remove the vegetables and allow to cool slightly
  8. Place the pie crust on a sheet and sprinkle on cheese leaving an inch of crust to layer over the top later
  9. Arrange the vegetables over the cheese and sprinkle the thyme and rosemary over the top (keep the drippings on the pan used to roast the vegetables as it will be used later)
  10. Fold the inch border over the vegetables and bake until the crust is golden, about 25 minutes (for an extra golden crust, brush it with a tablespoon of melted butter)
  11. During the last 3 minutes of baking, place the reserved squash seeds on the pan that the vegetables were roasted on and coat the seeds in the drippings. Season with salt and roast in the oven until brown (between 2-3 minutes).
  12. After the crostata is done cooking remove it from the oven sprinkle the roasted seeds over the top and enjoy !

 

Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton