mango and veggie spring rolls with peanut sauce

  I’m sure I’m not the only one who has been anxiously waiting to say Happy Spring!  However, with a morning outside temperature reading of 28 degrees it hardly feels like spring.  So, what to do?  Make your own spring…Mango and Veggie Spring Rolls with Peanut Sauce!

Mango and Veggie Spring Rolls with Peanut Sauce ~vegan, gluten free~

These may look difficult to make, but I promise they are not!  Just a little time spent slicing and dicing is all it takes!  Fresh basil, avocado, cucumber, carrot, asparagus and mango wrapped in a spring roll and served with a peanut sauce that delivers just the right amount of heat.

Mango and Veggie Spring Rolls with Peanut Sauce ~vegan, gluten free~

Other options for fillings include:

Fresh mint leaves

Rice Noodles

Tofu

Sprouts

Red onion

Peppers

Tempeh

Fresh cilantro leaves

Ginger

Sugar snap peas

Kimchi

Scallions

You get the idea, options are endless!

Mango and Veggie Spring Rolls with Peanut Sauce ~vegan, gluten free~

veggie spring rolls with peanut sauce
 
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Makes 12 Spring Rolls
Author:
Recipe type: Appetizer
Cuisine: Vegan
Serves: 12
Ingredients
  • 1 avocado, thinly sliced
  • 1 mango, thinly sliced
  • 2 carrots, julienne sliced
  • 1 cucumber, julienne sliced
  • 12 fresh basil leaves
  • 12 stalks asparagus, cut in half and lightly steamed and cooled
  • 12 spring roll wraps
  • For the Peanut Sauce
  • ¼ cup chunky or creamy all-nautral peanut butter
  • ¼ cup hot water
  • 1 tablespoon Bragg's Amino Acids or Tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar
  • ½ tablespoon fresh lime juice
  • ¼ teaspoon chili oil
  • dash crushed red pepper flakes
Instructions
  1. Have all prepared ingredients lined out in front of you.
  2. Fill a shallow bowl with warm water.
  3. Dip spring roll wraps in warm water until they become pliable, transfer to a clean plate or cutting board.
  4. Arrange small amounts of prepared ingredients in the center of the spring roll wrap. Fold in edges and gently roll up.
  5. To make the Peanut Sauce:
  6. Add all ingredients to a small bowl and whisk until well combine. Let cool to room temperature.
  7. Dip and enjoy!

Mango and Veggie Spring Rolls with Peanut Sauce ~vegan, gluten free~

Spring Detox Tip:  In the spring our bodies start their own sort of spring cleaning…help it along with adding a lot more fresh vegetables to your diet!  The best foods for spring detoxification are bitter greens such as dandelion greens, mustard greens, arugula and watercress.  Other spring detoxifying vegetables are asparagus, radishes and celery.  Don’t forget to add a little lemon and lime as well!

winter guacamole with butternut squash and pistachios

Winter Guacamole with Butternut Squash and Pistachios

Winter Guacamole with Butternut Squash

Miss those warm days of summer sipping on margaritas and eating guacamole???  Here is a winterized version warmed up with roasted butternut squash and pistachios!  Pair with a nice glass of red wine for a cozy wintertime appetizer!

Like I’ve said before, we burn through avocados in our house!  We can’t get enough of them!  In my mind, avocados are nature’s perfect food.  Easy to travel with, comes with their own packaging and super healthy for you.

Here’s the nutritional breakdown:

Healthy Fats:  The majority of fat in avocados is the healthy kind, monounsaturated fat in the form of oleic acid.  This fat is your friend, which will lower your risk of heart disease.

Protein:  4 grams in one avocado, which is more than most other fruits!

Daily Dose of Vitamins:  Including vitamin E, K, C, B vitamins and potassium.

Fiber:  One avocado contains around 11 grams of fiber, which is almost half of your daily need!

The combination of biotin and healthy fat found in avocados are helpful in the winter to combat dry skin and dull hair so eat up!

Winter Guacamole with Butternut Squash and Pistachios

winter guacamole with butternut squash and pistachios
 
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Makes 4 servings
Author:
Recipe type: Appetizer
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 cup butternut squash, cubed
  • drizzle extra virgin olive oil and dash of cinnamon
  • 2 ripe avocados
  • 2 tablespoons red onion, minced
  • 1 lime, juiced
  • 2 tablespoons cilantro, chopped
  • ½ teaspoon maple syrup
  • ¼ teaspoon cumin
  • sea salt and pepper to taste
  • 2 tablespoons pistachios, chopped
Instructions
  1. Toss butternut squash in olive oil. Lay on a baking sheet and sprinkle with a dash of cinnamon. Roast on 400 degrees for 25-30 minutes or until tender. Set aside.
  2. Meanwhile, In a medium bowl, mash avocados and add red onion, lime juice, cilantro, maple syrup,cumin, sea salt and pepper. Adjust seasoning to your preference.
  3. Top guacamole with roasted butternut squash and chopped pistachios. Serve with chips or veggies such as sliced cucumbers and carrot sticks. Enjoy!
Nutrition Information
Serving size: 1 Calories: 212 Fat: 18 Carbohydrates: 14 Sugar: 2 Fiber: 8 Protein: 2

Winter Guacamole with Butternut Squash and Pistachios

 For an even healthier version serve with sliced cucumbers, carrot sticks and red bell peppers!

Recipe inspiration found at the Free People Blog

Winter Guacamole with Butternut Squash and Pistachios

Thai Peanut Slaw in Crispy Cups

Tis the season of holiday parties!  Here is a delicious and quick appetizer to impress your guests!  Colorful and crunchy Thai Peanut Slaw in Crispy Cups!

Thai Peanut Slaw in Crunchy Cups ~vegetarian~ A quick and easy appetizer sure to impress your guests!

The original recipe can be found here.  I slightly modified the slaw dressing and added edamame for more color, antioxidants and protein!  The slaw is vegan however, it is difficult to find vegan won ton wrappers.  If you can’t find them and want to try making your own try making your own!  A recipe can be found here.

Thai Peanut Slaw
 
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Makes 18-20 cups
Author:
Recipe type: Appetizer
Cuisine: Vegetarian
Ingredients
  • 18 won ton wrappers
  • ¼ cup creamy all-natural peanut butter
  • 2 tablespoons brown sugar
  • ⅓ cup water
  • 2 tablespoons Bragg's Amino Acids
  • 2 tablespoons toasted sesame seed oil
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • ¼-1/2 teaspoon chili oil (to taste)
  • 1 (12 oz.) bag of rainbow slaw including carrots, red cabbage, broccoli and cauliflower
  • 1 scallions, chopped
  • ⅓ cup peanuts
  • ⅔ cups shelled edamame
Instructions
  1. Preheat oven to 350 F. Take 2 muffin tins and flip them over, spray the bottom of the tins with cooking spray. Drape won ton wrappers over the bottoms of the muffin tin and press down molding won ton wrapper around each cup. Place in oven and bake for 6-8 minutes or until golden and crispy. Set aside.
  2. In a small sauce pan over low heat whisk together peanut butter, water and brown sugar. When peanut butter is liquified remove from heat and add Bragg's Amino Acids, sesame seed oil, lime juice, garlic and chili oil. Whisk until well combined.
  3. In a large bowl, add rainbow slaw, scallions, peanuts and edamame. Add dressing and toss to coat.
  4. Serve slaw in crispy won ton cups and enjoy!

1 (12 oz.) bag of rainbow slaw including carrots, red cabbage, broccoli and cauliflower

We served the crispy won ton cups on the side of the slaw allowing guests to make their own.  You can fill the cups and serve on a plate, but be mindful of how long they will sit.  If left out too long the cups will become soggy!

1 (12 oz.) bag of rainbow slaw including carrots, red cabbage, broccoli and cauliflower