Category Archives: Appetizers

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
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

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Beet and Lentil Hummus Dip Recipe

Let’s get right to it. This dip is odd, yet strangely appealing. It is so very loosely based on hummus that I hesitate to call it that. Really, hummus is just a reference point for this dip that has a base of lentils, almond butter, lemon juice and olive oil.Beet and Lentil Hummus DipNow here’s where it gets weird. I added roasted golden beets to the dip for an earthy flavor and lightened texture. The lentil hummus is spiced with coriander, cumin and turmeric for a slight curry flare. If you’re more intrigued than scared,  give this dip a try. You might be a lentil hummus convert.Golden Beet Lentil Dip
Roasted Golden Beet and Lentil Hummus Dip Recipe
1 1/2 cups cooked French green lentils
2 cups coarsely chopped roasted golden beets
1/4 cup almond butter
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons kosher or fine sea salt
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/8 teaspoon cayenne pepper

In a food processor, combine lentils, roasted beets, almond butter, olive oil, lemon juice, salt, coriander, cumin, turmeric and cayenne. Cover and process until smooth. Cover and refrigerate at least 2 hours to allow flavors to blend. Taste and adjust salt and seasoning, if needed.

Serve with tortilla chips, crackers or fresh cut veggies. If desired, garnish with a sprinkling of additional spices.

Makes about 2 1/2 cups

-For the best flavor and color, be sure to use golden beets. And, don’t skip the refrigeration step. This lentil hummus needs time to chill. Literally.
-If you like the combination of lentils and beets, check out my BIG Salad recipe. The beet and lentil salad post includes directions for cooking lentils, and links to an article showing how to roast beets.

More tasty hummus recipes:
Edamame Hummus from Eating Clean Recipes
Smoky Chipotle Hummus from Namely Marly
Avocado Hummus from Family Table Treasures