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Green Fed

“a blog about a girl who decided eating plants was the way to go”

Category Archives: snacks

May 13, 2011 Fresh Mango Summer Rolls & Thai Dipping Sauce

I made these rolls for a baby shower that I’m attending tonight.  I couldn’t help myself- I just had to try one and it was AWESOME!  So refreshing and YUMMY!  I have a feeling these will be a big hit at the shower tonight!

Fresh Mango Summer Rolls (Vegan with a Vengeance)

1 mango, peeled and sliced into matchsticks

1 cup seedless cucumber, sliced into matchsticks

1/2 cup fresh cilantro leaves

4 ounces rice noodles (very thin kind)

1/4 cup peanuts (chop very finely)

20 rice paper sheets (recipe calls for 20, but I doubled up on each roll to prevent tearing)

Instructions

Boil a medium-sized pot of water.
Turn off heat and add the rice noodles.
Let them soak for 2 minutes, stirring occasionally.
Drain the noodles and run them under cold water. Set aside in separate bowl.
Fill pie pan or large wide bowl with hot tap water.
Place the rice paper wrappers, two at a time, into the water until they are flexible (about 30 seconds to one minute.).
Carefully remove wrappers from water and lay flat on clean surface.
In the lower two-thirds of the wrapper, place a tablespoon of the noodles and 1/2 teaspoon of chopped peanuts.
On top of that place 5-6 mango strips and ontop of that, place 2-3 cucumber strips and 3-4 cilantro leaves.
Fold the left and right sides of the wrapper over the filling, then take the bottom of the wrapper and begin to roll.
Keep wrapped and chilled until ready to eat.
Serve with small fingerbowls of the Thai Dipping Sauce.
Thai Dipping Sauce: (makes 3/4 cup).
Mix all of the ingredients together and chill until ready to serve.

Thai Dipping Sauce

1/4 cup rice vinegar1/4 cup water1 teaspoon asian chili oil
1 garlic clove (minced)
3 tablespoons peanuts (chopped)
1 1/2 teaspoons sugar

Mix all of the ingredients together and chill until ready to serve.

If you’ve never made Summer or Spring Rolls before, go HERE for some detailed instructions.

April 25, 2011 grains

When we started our new eating lifestyle, we decided to omit white flour out of our diets. Of course, we have our occasional treat here and there, but that is done OUTSIDE of our home.  Sidenote:  One of the big rules we strive to live by (yes, we budged a little this Easter) is to never bring anything processed, non-plant-based, un-naturally sweetened, etc. into our home.  If we ever want to get a little treat, we have to go out to get it, that way we are not tempted to polish off an entire package of junk in one sitting.

Anyways, back to the direction I want this post to go… GRAINS.  We eat them sparingly, and the ones we do eat have a really high nutrient content.

My boys eat a 9 grain or steel cut oats in the morning for breakfast, and then have a sandwich on sprouted bread for lunch.  That’s pretty much all of the grains we consume in one day.  I purchase all of my grains from our local food Co-Op.  I’m able to get about 2.5 lbs of our breakfast cereal for under $3, and it will last us for 2 weeks.  It’s not only good for our bellies, but easy on the wallet.

One of our favorite grains is Quinoa.  The health benefits of Quinoa are astounding!  I prepare at least one meal a week with Quinoa.  One of our all-time favorite recipes is Pineapple Cashew Stir Fry (yet another fabulous recipe from Veganomicon!).  ***Make sure you soak your quinoa or rinse it really well (until there are no more bubbles while rinsing) before cooking… otherwise you will have some bitter-tasting quinoa!***

And we love this little snack, which I try to make once a week to munch on here and there:  Almond Quinoa Muffins (yep, you guessed it, from Veganomicon!)