Baked Chinese Vegetarian Egg Rolls

Lately, I’ve been on a huge bun (vietnamese vermicelli noodles) kick. Every week, I either order it from my favorite vietnamese vegan restaurant or have my mum make me some  =) So little by little, I’ve been making my own bun ingredient parts to prepare for my own first bun making experience! I decided to do this so I can ensure it has all the healthy ingredients that I like AND I can make it whenever I want at my discretion and save some moola at that.

I already made the pickled carrots and daikon, so my next bun part was eggrolls. I made a huge batch, like 30+ eggrolls so I froze majority of it so I can just whip them out for future bun use!

This was the first time that I made eggrolls myself. I grew up eating my mom’s all the time and hers are da bomb diggity. However, I do yearn for healthy stuff so I tried my own. If you haven’t made eggrolls before, Steamy Kitchen provides helpful “egg roll making rules” on creating a good egg roll. Also, I adapted their recipe:

 

50 Spring/Egg Roll Wrappers (about 2 packages), defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
organic extra-virgin olive oil

THE GROUND TOFU
1 package organic firm sprouted tofu
1 tablespoon organic tamari
1/4 teaspoon organiv agave nectar
ground black pepper

FOR THE VEGETABLES
2 to 3 cloves garlic, very finely minced
½ head of organic cabbage (about 11 ounces)
3 organic carrots, shredded
1 teaspoon grated fresh ginger
10 fresh maitake mushrooms (or other mushroom type to your liking)
1 tablespoon organic apple cider vinegar
1 tablespoon organic tamari
1/4 teaspoon organic agave
1/2 teaspoon sea salt
1 teaspoon sesame oil
ground black pepper

1. Break apart the tofu as to make it similar to grounded meat consistency. To make the filling, combine the ingredients for the ground tofu together. Marinate at least 10 minutes. In the meantime, shred the cabbage, carrots, and mushrooms using your food processor.

2. Heat a wok or large saute pan over high heat. Add the oil and swirl to coat. Add the tofu and stir-fry for about 2 minutes. Turn heat to medium-low, push the tofu to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the vinegar, tamari, agave, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.

3. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you’re ready to wrap

4. To bake the egg rolls, brush olive oil on all sides of the eggrolls. Bake at 425 for 8 minutes, take out to flip over the eggrolls and bake for another 8 minutes.

Why I keep these ingredients around in my life:
Maitake mushrooms: I like using maitake type in particular because it is one of the healthier mushrooms that has an effect on the immune system and shown to possibly limit tumor growth.
Sprouted tofu: If you eat tofu, sprouted tofu is the way to go. Sprouting makes it more digestible and increases its nutritional value.
Extra-virgin olive oil: Whenever a recipe calls for any type of cooking oil (vegetable, canola, virgin, etc), I always use extra-virgin olive oil. Reason is extra-virgin in particular is excellent in being antiinflammatory, more so than just virgin olive oil. Also, the polyphenols found in olive oil act as antioxidants, in addition to its antiinflammatory properties.

 

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Citrus Green Smoothie

This is my favorite green smoothie. I originally had this smoothie at a cafe while vacationing. I loved it so much, that I ordered that smoothie almost everyday for the remainder of the trip. I’ve been making my own version at home since then.

Makes 2 cups

Handful of organic kale, stems removed
Handful of organic spinach
1 organic banana
2 organic oranges, juiced
Ice (more or less to your liking)

Place all ingredients in blender, and blend!

Healthy Chocolate Chip Cookies

I stumbled across this recipe and I definitely had to try out this gluten-free, dairy-free, bad sugar-free cookie recipe!

(from Elana’s Pantry)

I basically followed the recipe:

    2 ½ cups blanched almond flour
½ teaspoon sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup agave nectar
1 cup cacao nibs

Combine dry ingredients in a large bowl
Stir together wet ingredients in a smaller bowl
Mix wet ingredients into dry
Form ½ 1-inch balls and press onto a parchment paper lined baking sheet
Bake at 350° for 7-10 minutes
Cool and serve

It was delicious! Best healthy cookie that I’ve made yet. The recipe is pretty quick to whip up, so I actually made it a second time already. The second time, I used slightly less grapeseed oil, and it turned out better not being as oily.

Basil Broccoli

I had a lot of  broccoli florets left over from juicing their stems, and also a lot of cherry tomatoes and basil needed to use up. I found the perfect recipe that would use up these produce!

(from Cancer-Fighting Kitchen Cookbook)

Broccoli cooked with cherry tomatoes, garlic, and basil, with some salt, pepper, lemon juice, and lemon zest.

Comments on Final Outcome:
This might become one of my staple broccoli cooked dishes. It’s simple and completely healthy, and yet tasty!

My reason for keeping this ingredient around in my life:
-Broccoli is part of the cruciferous veg family, and this family is really high in anticancer power.
-As mentioned previously, tomatoes have anticancer properties. This is due to them having lycopenes. Lycopenes actually are released better from tomatoes when they’re cooked. However, cooking tomatoes also increase their acidity if you are trying to be more on an alkali diet. I’m not sure which one outweighs the other in terms of doing the body better.
-Lemons, part of the citrus family, have…you guessed it, anticancer properties too! Even though lemons are acidic to begin with, they actually alkalize in the body.