healthy appetizers

Thai Tofu Rolls

in

We absolutely love these crispy and light Thai tofu rolls! We promise, they're far easier to make than they look. Whether they debut at your next dinner party or you keep them in your fridge as a go-to snack, you'll want to get your camera ready as these are definitely insta-worthy. 

Ingredients: (serves 4 as appetizer or side)

  • 4 sheets of rice paper
  • 1 bell pepper, thinly sliced
  • 1/2 cucumber, thinly sliced
  •  1 large carrot, julienned (sliced thinly)
  • 1/3 cup purple cabbage, shredded
  • 1 oz cooke rice noodles or rice vermicelli
  • 1 avocado, sliced
  • handful of cilantro or mint
  • 5 large green lettuce leaves, torn into halves
  • 1 block organic firm tofu, drained and sliced into strips
  • sesame seeds to garnish (optional)

Peanut dipping sauce:

  • 1/4 cup creamy natural peanut butter
  • 1 tablespoon hoison sauce
  • 2 teaspoons low sodium soy sauce
  • 1 glove garlic, minced
  • 1 teaspoon Sriracha sauce (optional to add a kick) 
  • 1-2 tablespoons of water to thin out consistency, more if needed

Directions:

  1. Have all the ingredients chopped and prepared before you start assembling.
  2. Whisk together the dipping sauce ingredients (besides the water) in a small bowl. Mix in water slowly until you reach your desired thinness. Set aside
  3. Prepare a large bowl of warm water next to your cutting board or work station. Dip each rice paper in the water for about 15 seconds and then lay flat on the cutting board to start filling it
  4. Fill each roll with the carrot, cucumber, pepper, and cabbage. Sprinkle the noodles, a slice of avocado and a dash of cilantro or mint. Lay the 1/2 lettuce leaf and then a strip of tofu on top. Be careful not to overstuff or the roll will tear. 
  5. Roll it up tightly. You can roll up the sides if you wish or leave them open. Tuck in the filling as you go to keep it nice and neat. 
  6. Place each roll on a plate, cut in half (if you desire) and sprinkle with sesame seeds. Serve with the peanut sauce and enjoy!

 

Watercress and Mushroom Salad

in

This week we are all about finding ways to add greens to your dinner in new and delicious ways. On Monday we talked brussels sprouts, and today we're giving you watercress. If you're looking for a light and easy salad to start your meal, this is the dish for you. It is quick, easy, and super tasty. Watercress has an abundance of health benefits, including cancer prevention. Watercress has a high level of antioxidants that prevent your DNA from damage. It also contains high levels of vitamins A, C, and K, which is excellent for bone health. Watercress also provides chlorophyll, which helps block carcinogenic amines that are created when grilling meats at high temperature. 

Mushrooms, a member of the fungi family, provide a meaty flavor and consistency to the salad. They help boost the immune system by increasing the killer T cells in the body which go after the bad guys. Mushrooms also contain choline, an important nutrient that aids in sleep regulation, muscle movement, learning and memory. It also helps reduce inflammation in the body. Never thought you could do so much for your body before getting to the main course?!

watercress and mushroom salad

Ingredients: (serves 4 as appetizer or side dish)

  • 3 shallots, cut into 1 inch slices
  • 1 pound oyster, crimini, or shiitaki mushrooms, stems removed and cut in half
  • 5 oz watercress, cut and torn 
  • 1 tablespoon sliced almonds
  • 2 ounces shaved parmagiano cheese (optional)
  • 2 tablespoons olive oil to sauté shallots and mushrooms

Dressing:

  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 2 teaspoons Dijon mustard
  • 3 tablespoons whine wine vinegar
  • 1 tablespoon water
  • 1 tablespoon chopped tarragon leaves
  • 3/4 cup olive oil
  • Salt and pepper

Directions:

  1. Combine all of the dressing ingredients besides the olive oil in a food processor and blend until evenly chopped. Transfer to a bowl and slowly whisk in the olive oil. Mix to create dressing consistency
  2. Heat olive oil in a skillet on medium-high heat and add mushrooms, sliced almonds, and sliced shallots. Cook about 7 minutes until tender and the shallots are browning
  3. In a serving bowl, transfer the mushrooms, shallots, and almonds and add the watercress. Mix together and add a dash of salt and pepper. Option to top with shaved parmigiano cheese. 
  4. Dress lightly, toss, and serve

*You can also dress lightly with simply 2 tbsp olive oil, salt, and pepper