Vegetarian Tofu Summer Rolls Recipe

I like to keep my cooking fresh and easy, especially in the heat of summer. My food prep routine consists of one weekend batch cooking session where I prep salad fixings, roast veggies, cook a pot of rice, and make a batch of baked tofu. I always make a treat too, like banana cookies, chocolate muffins or a fruit crisp. It’s a good trick to bake a sweet at the end of a cooking session to fill the kitchen with aromas of cinnamon or chocolate instead of the less desirable scent of roasted broccoli. (Plus, dessert!)

Vegan Spring Rolls

Those few hours spent in the kitchen saves me loads of time during the week. Dinners are a quick assembly of ingredients into a rice bowl, BIG salad, or summer roll (a.k.a. spring roll). I love summer rolls because they can be stuffed with almost anything, and are easy to make once you get the hang of rolling them. (Check out this great how to roll fresh Vietnamese spring rolls tutorial from White on Rice Couple.)

Vegetarian Summer Rolls

I’m sharing a very basic recipe for making summer rolls, but think of it as a guide. My favorite fillings are baked tofu, avocado and cucumber. Herbs like cilantro or Thai basil are also a must. Swap in whatever ingredients you love or have on hand, the whole point is to mix it up! Often I add lettuce, shredded carrot or even shaved zucchini. Plus, you can make as many of few as you’d like. Summer rolls don’t keep well, so I suggest only rolling what you plan to eat right away.

Vegetarian Tofu Summer Rolls Recipe
Rice Paper Wrappers:
Spring roll rice paper wrappers
Warm water
Fillings:
Sambal Baked Tofu slices (recipe link)
Avocado, pitted, peeled and sliced
Seedless cucumber, cut into matchstick pieces
Fresh cilantro leaves
Sliced green onions
Dipping Sauce:
Tamari with a swirl of sambal oelek chile sauce

Prep and organize all ingredients. Work by making one summer roll at a time. Soften a rice paper wrapper in warm water; place on a work surface. Starting at the end nearest you, layer filling ingredients on rice paper. (Resist the urge to overfill!) Tightly roll, folding in edges, if desired. Serve with dipping sauce.

Tip: Using high quality, strong rice paper wrappers is the key to summer roll success. I’ve had great luck with Three Ladies Spring Roll Rice Paper Wrappers (Amazon product link)

More fresh wrap and roll recipes:
Hummus Collard Wrap
Vegan Mushroom Lettuce Wraps
Vietnamese Tofu Summer Rolls from Le Petit Oeuf
Vegan Cucumber Mango Summer Rolls from Food Faith Fitness

Tofu Summer Rolls

Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email.

Blueberry Hibiscus Popsicle Recipe

Hello summer! It’s time to kick back with iced tea and homemade popsicles. This recipes combines the best of both by freezing blueberry-infused hibiscus tea in popsicle molds. For the best flavor, start with dried hibiscus flowers rather than tea bags. Hibiscus flowers can be found in Latin markets or good tea shops; I get mine from TeaSource.
Hibiscus Paletas
I made these tart and fruity treats as part of popsicle week, a food blogger recipe roundup of the coolest frozen pops. Check out the popsicle week recipe collection over at Wit and Vinegar.

Blueberry Hibiscus Popsicle Recipe
2/3 cup fresh blueberries
2 tablespoons dried hibiscus flowers
2 1/2 cups water, heated to boiling
3 tablespoons sugar
2 tablespoons fresh lime juice
Popsicle molds
Foil squares
Wooden craft sticks

Add 1/3 cup of the blueberries to a heatproof container. Use a muddler or spoon to gently break up blueberries. Add hibiscus flowers and boiling water to container; steep, uncovered, for 20 minutes. Drain mixture; discard solids. Add sugar to tea mixture; stir to dissolve. Stir in lime juice. Refrigerate tea mixture for at least 1 hour.

Divide remaining 1/3 cup blueberries between popsicle molds.

Pour tea mixture into popsicle molds. Cover tops of molds with foil; insert wooden stick through foil. Freeze until solid, about 6 hours.

Makes 6 popsicles

More refreshing popsicle recipes:
Vegan Mango Coconut Milk Popsicles
Vegan Peanut Butter Fudge Pops from Eating Clean Recipes
Ginger Hibiscus Watermelon Popsicles from Half Baked Harvest
Coconut Chai Ice Cream Bars from Wholehearted Eats

Hibiscus Popsicles
Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email.

Chocolate Hazelnut Banana Cake Recipe (gluten free)

Chocolate Hazelnut Banana Cake
Sure, baking a loaf of banana bread or a batch of muffins is a great way to use up ripe bananas. But, the best way to use up bananas is to make cake!
Gluten Free Chocolate Cake

This Chocolate Hazelnut Banana Cake is moist and fudgy. It’s naturally sweetened with pure maple syrup and mashed banana. Rich chocolate flavor comes from natural cocoa powder and dark chocolate chips. And, since it’s made with a mix of oat flour and hazelnut flour, it’s gluten free.

Chocolate Hazelnut Banana Cake Recipe (gluten free)
3/4 cup gluten free oat flour (I used Bob’s Red Mill)
3/4 cup hazelnut flour (I used Bob’s Red Mill)
1/2 cup natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine sea salt or kosher salt
1/4 teaspoon baking soda
2 large eggs, lightly beaten
1/3 cup melted virgin coconut oil
1/3 cup pure maple syrup
1 cup well mashed ripe banana
1/2 teaspoon pure vanilla
1/4 cup plus 2 tablespoons dark chocolate chips (I used Enjoy Life)

Preheat oven to 350 degrees F. Line the bottom of a 9-inch round baking pan with parchment paper; lightly coat with cooking spray.

In a medium bowl mix oat flour, hazelnut flour, cocoa powder, baking powder, salt and baking soda. Set aside.

In a large bowl mix eggs, coconut oil, maple syrup, banana and vanilla until well blended. Add oat flour mixture to egg mixture, stirring until well combined. Stir in 1/4 cup of the chocolate chips. Pour and spread batter into prepared pan; sprinkle with remaining 2 tablespoons chocolate chips.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.

Makes 8 to 10 servings

Tips:
-The cake can be made gluten free by using oat flour that is gluten free such as Bob’s Red Mill. (Not all oat flour is gluten free.) Oat flour is my favorite gluten free baking flour. Check out more oat flour recipes.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-Almond flour can be used in place of the hazelnut flour.
-Be sure to use very ripe bananas for the best flavor. The bananas provide much of the sweetness in this snack cake.

GF Chocolate Hazelnut Cake
More indulgent chocolate recipes:
Chocolate Banana Muffins (GF)
Oat Flour Chocolate Chip Cookie (GF)
Almond Flour Chocolate Banana Cookies (GF)
Oatmeal Chocolate Chip Banana Cookies from Eating Clean Recipes
Easy Flourless Cake from Bourbon and Honey

Chocolate Banana Cake

Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email.

Sunflower Seed Butter Granola Recipe

Sunflower Seed Granola
Homemade granola is incredibly easy to make. Plus, it can be customized to your taste and nutrition goals.
Sunflower Seed Cherry Granola
Take this granola recipe. It’s vegan (made with coconut oil instead of butter and maple syrup instead of honey), and gluten free (be sure to choose certified gluten free oats). If you don’t eat peanut butter, sunflower seed butter is a good substitute to use in recipes. I used Sunbutter sunflower seed butter to make this granola. I melted the seed butter with pure maple syrup and coconut oil, then stirred the mixture into old-fashioned oats. After toasting the granola in the oven, I added dried cherries and some sunflower seed kernels for extra flavor and crunch.
Gluten Free Sunflower Granola

Sunflower Seed Butter Granola Recipe
3 cups gluten free old-fashioned rolled oats
1 teaspoon ground cinnamon
1/3 cup creamy sunflower seed butter
1/3 cup pure maple syrup
2 tablespoons virgin coconut oil
1/8 teaspoon fine sea salt 
or kosher salt
1/2 cup dried tart cherries
1/4 cup roasted sunflower seed kernels (I used unsalted)

Preheat oven to 300 degrees F. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

In a large bowl, mix oats and cinnamon; set aside.

In a small saucepan combine sunflower seed butter, maple syrup, coconut oil and salt. Heat and stir mixture over medium-low heat until melted and well mixed.

Add warm sunflower seed butter mixture to oats; stir well to combine. Spread mixture in prepared baking sheet. Bake 15 minutes; stir. Bake 15 minutes more; stir. Bake 10 to 15 minutes more or until dry and browned, stirring every 5 minutes. Let cool completely. Stir in dried cherries and sunflower seed kernels. Store in an airtight container at room temperature.

Makes about 4 cups

Tips:
-Use your favorite dried fruit like dried cranberries, apples or golden raisins.
-The granola can be made gluten free by using oats that are gluten free. (Not all oats are gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

More sunflower seed butter recipes:
Sunflower Seed Butter Overnight Oats from C it Nutritionally
Chocolate Chip SunButter Granola Bars from The Blonde Buckeye

More granola recipes:
Pumpkin Chocolate Chunk Granola
Almond Butter Granola from Eating Clean Recipes

Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email.

Sunbutter Granola

easy healthy recipes