Today is the first day of Spring! Hooray! The days are already longer, brighter, and for the most part warmer. 

Summer is just around the corner. I'm already dreaming of lounging on the beach or boating on Cape Cod with my favorite guy aka my husband. But before I drift away into fantasy land, I want to share with you a super easy, delicious, and light vegan appetizer (that could serve as a meal if you aren't very hungry) that is perfect for Spring. 

Oh and did I mention, no cooking is required?! Score!

Spring rolls are fantastic to serve at a party, to fill up on before dinner, or just to have as a snack whenever. They are low fat, low in calories, gluten-free, and filling. This recipe was inspired (and slightly adapted) from Chef Roberto Martin's cookbook "Vegan Cooking for Carnivores."

Ingredients:
(Makes about 16 Spring Rolls) 
​
Spring Rolls: (You can play around with the filling depending on what you have/enjoy most) 

1/2 head red cabbage, julienned
1 bunch cilantro, roughly chopped
1 bunch scallions, chopped
15 fresh basil leaves, cut into chiffonade
20 fresh mint leaves, chopped
1 fat carrot, peeled, grated, and squeezed dry in a paper towel
1 cucumber, peeled and julienned
1 geen pepper, cored, seeded, and julienned
2 packages spring roll wrappers (rice papers can be ordered on Amazon or bought in a local Asian market)
1 package Trader Joe's marinated tofu , chopped into small cubes 

Dipping Sauce:

1/2 cup Peanut Butter (I prefer chunky)
1/4 cup hot water
2 tablespoons Soy Sauce
2 tablespoons white or yellow Miso 
2 tablespoons minced fresh (or powder) Ginger


Make the dipping sauce: In a small bowl, whisk together all ingredients.

Assemble the Spring Rolls: 

1. Mix all of the vegetables in a large bowl and set aside. 
2. Select a dish or pan that is large enough for the rice paper to lie flat inside. Add about two cups warm water to the dish and soak rice paper for about 20 seconds, or until the paper has softened but not become too gummy.
3. Place the rice paper on a cutting board and rub it gently to help spread water out evenly on the paper. 
4. Place about 1/2 cup of the vegetable/tofu mixture on the rice paper, slightly below the center.
5. Picking up the edge closest to you, fold over the rice paper onto the vegetable/tofu mound. Fold the right and left sides towards the center. Roll the rice paper gently as if making a burrito. 
6. Place Spring Rolls on a baking sheet covered with a moist piece of wax paper to prevent from sticking to each other and the baking sheet. 
7. Refrigerate for approximately 1 hour before serving. Cut each Spring Roll in half at a slight angle just before serving. Enjoy! 




Nutrition Facts
Servings 16.0
Amount Per Serving
Calories 149
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 208 mg
Total Carbohydrate 20 g
Dietary Fiber 2 g
Sugars 3 g
Protein 6 g

For Thursday's Tasting, I choose 7 shades of hummus. When you are a hummus addict like me,  why have just one flavor of hummus when you can have one for each day of the week? 

What flavor do you hummus? Healthy food doesn’t have to be boring, add some color!

This homemade hummus food palette is indulgent, creamy, and may I dare say visually sexy. It’s OK to play with your food, spice up ordinary foods, and help cure your culinary boredom. 

The featured flavors are:

Avohummus- Avocado & hummus (1 -2 avocados depending on size & basic hummus recipe) 

Bummus- Beets & hummus (6 slices of beets, plus beet juice & basic hummus recipe)

Artihummus- Artichoke & hummus (6 Artichoke hearts & basic hummus recipe)

Rummus - Roasted Red Pepper & hummus (6 slices of Peppers from Whole Foods or Trader Joe's jar & basic hummus recipe)

Oliummus- Black olive & hummus (1 container black olives & basic hummus recipe)

Humbean - Black beans & hummus (equal parts black beans & chickpeas)

Humin- Cumin & hummus (1 tsp of ground cumin to basic hummus recipe) 

Making hummus at home is so easy and cheap you will never want to buy store brand again. Sure store bought is convenient, but who really wants to pay $4 or $5 for a plastic container? Below is the basic recipe I use and then add whatever vegetable you want for a different twist on plain, ordinary hummus. Don't be shy, experiment! Once you invest in a jar of Tahini (ranges from $4 - $8), the basic hummus recipe will cost you maybe $2 - $3.  Can't beat it!

Basic Hummus Recipe:

1 can chickpeas, drained (You can either use them straight from the can or soak them overnight in water or throw them in a slow cooker overnight for a creamier hummus)
1 fresh squeezed lemon
2 tablespoons Tahini
1 - 2 fresh garlic cloves
2 tablespoons olive oil
Salt & Pepper to taste

Mix all of the ingredients in a food processor, blender, or ninja until smooth and creamy. You may need to add 1 - 2 tablespoons or of water so that the hummus blends well. Enjoy!

Not only is hummus a great party appetizer but it serves as an excellent, healthier replacement for mayonnaise as a sandwich spread. It's also perfect for snacking on-the-go and a great snack with carrots, pita chips, or celery to much on during the work day. Hummus is a low calorie, low carbohydrate,  and high protein food that is not only Vegan, but also gluten-free.