Fresh Veggie Spring Rolls


My contribution to last nights dinner at my sisters.... Freshy fresh veggies spring rolls.I had about 30 minutes between work and getting over to my sisters house to throw something together so it needed to be something fast, easy, and something I could make without going to the store. She was making the main course (some teriyaki situation and rice) so I was doing up the veggies.

I had just bought a package of spring roll wrappers…. Bingo! The perfect and logical choice. I grab the wrappers, a variety of veggies and after spending 12 of my 30 minutes trying to scrub the oil based paint off of my face and hands, I still managed to completely prepare, construct, and take pictures of these lovely tasty spring rolls. and get over to my sisters in time for dinner.


Damn right!


The stuff. Carrot, beet, asparagus, red cabbage, and kohlrabi, which all (except asparagus, which I just cut into thirds) got cut into matchstick sized pieces with my mandoiln. Then there are the rice spring roll wrappers that we need to make the veggies into rolls. Also a bit of red wine vinegar to drizzle onto the veggies for a little extra zing. And lastly, soy, fresh ginger, and a couple cloves of garlic for a spicy salty dipping sauce.Start by having everything set out and ready to assemble. Fill a large shallow dish or baking sheet with really warm water. Working with one at a time,place a rice wrapper into water and let sit for about 10 seconds or until the paper starts to soften. Remove from water and place on a damp surface (just splash a little water on the counter) Take a little bit of everything and and place on the lower middle part of the paper. Fold in the sides first, then tuck and roll the wrapper as tightly as you can without ripping the wrapper.


Repeat until you have used up all you veggies.For the dipping sauce. Finely grate ginger and garlic and add to soy sauce. Stir… and it's done.Freshy, pretty and fantastically delicious. And for real, took about 8 minutes to make. (I even had enough time to wash the dishes before we left!)

I am so awesome!

Hump Day Pow!!!!!


Fresh Veggies Spring Rolls 

Makes 8-10 but can easily be increased or decreased to desired amount 

  • 8-1o rice spring roll papers
  • Splash of Red wine or rice vinegar
  • 1/4 cup soy or tamari sauce
  • 2 cloves of garlic
  • teaspoon  freshly grated ginger
  • 1 medium carrot
  • 1 medium beet
  • 1/4 head of purple cabbage
  • 10 thin fresh asparagus
  • 1 small kohlrabi

Note… I used the veggies that I had in the fridge at the moment. If you have a bunch of veggies but not these particular ones, use what you have. Pretty much all veggies taste good inside a spring roll!

Gather your veggies and prep by either using a mandolin, a grater, or some sick knife skills, and julienne, shred, or slice you veggies into thin match sticks. Once all the veggies are prepared, sprinkle a little vinegar over the top.

For the rolls...Grab a large shallow vessel  (a rimmed baking sheet works great) and add in warm water. Working  one at a time, place the wrapper into the water for about 10 seconds or until the wrapper starts to soften. Remove and spread onto a clean, damp work surface. Gather a bit of each veggie that you are adding and place towards the bottom  middle of the wrapper. Now fold the sides in over the pile of veggies. Then with the side closest to you, tuck and roll wrapper away from you, trying to keep it tight, but not to tight that it rips.. (Hopefully that makes since.) Place finished rolls onto a damp surface to keep from sticking and if not serving right away, drape with  a damp towel or paper towel to keep from drying out.

For the soy ginger dipping sauce. Add grated ginger,  minced garlic, and soy into a bowl and mix together.  Serve with spring rolls. 

Eat one, two, or a plateful. It's nice to share but not a necessity.

Ginger Soy Tofu and Broccoli Soba Noodles

IMG_6852I usually base my meals on what I know I have for food in the house and what I know needs to be eaten. I was a little surprised when muling around in the freezer to find a block of extra firm tofu. (I don't remember buying). Maybe a tofu fairy left it in there for me, or maybe it has been in there for years and I just am now stumbling upon it. Either way, I found it and it had to be eaten. So I cooked it up, and I cooked it up nice and good. Tofu is a pretty vertical food, being that its basically a flavorless block of protein. It can go sweet or savory, mashed, chopped or blended. Add fresh garlic, any type of sauce  or even  peanut butter. (the possibilities are quite endless)  I was going for a dinner dish so I decided on a simple cubed tofu with lots of ginger and garlic (so good to ward of those winter sicko bugs out there) and baked it up nice and crispy with fresh bright green broccoli and soba noodle.  Quick, easy, tasty and healthy.. I did it again.  Thanks tofu fairy!

IMG_6719  This noodle dish is super easy to make and take only about a half hour. We start with extra firm tofu, a package of buckwheat soba noodle, a nice big broccoli crown, honey, fresh ginger, garlic and soy sauce. oil for pan and lime for a finish.  Nothing fancy.IMG_6753 Dice the tofu into small cubes and place onto a clean dish towel and pat dry…It really helps the tofu suck in more flavor and become nice a and crispy.

IMG_6772 Tofu get moved into a lightly oiled skillet,  ready to go into a hot oven. Why baked instead of sautéed on the stove? I find that the tofu keeps it shape and crisps up better when baked. But do whatever you want….. But just bake it.

IMG_6747While the tofu is baking, make up the sauce. Grate about 2 tablespoons of fresh ginger and4 large cloves of garlic into a bowl. Whisk together with 2 tablespoons honey, 1/3 cup  soy ( tamari or brags aminos works too) and 1/3 cup of warm water.  Taste it, and if you think it needs more anything, add it. I actually used 6 cloves of garlic, but I really wanted a garlic packed sauce.    

Oh and start a pot of water to boil noodles in.

IMG_6823 After 15 ish minutes, give tofu a flip, then after about 25 minutes, the tofu should be nearly done. Remove from the oven and toss in the chopped broccoli and 1/3 cup of the sauce. Its a little watery but thats what you want, it will cook down in the oven. Now stick the skillet goes back into the oven and boil the soba noodle.

IMG_6833   Another 10 minutes in the oven and the sauce starts to caramelize and the broccoli is cooked but still nice and crisp.  Remove skillets from oven and toss in the cooked noodles and the rest of the dressing. Toss and toss and place on a plate, or a bowl, or if your into it, just eat out of the pan. (it happens)IMG_6857

I added a small handful of fresh shopped cabbage to add a bit more crunchy bite.  I also added a squeeze of lime juice on top for a nice acidic finish. Lemon works and even a slash of vinegar would be nice, but plain is good too. What ever you do, just EAT! 

A quicky yummy, noodley dinner!  And leave a little extra for left overs because these noodles are fantastic cold… think lunch, or a later that night fridge snack. 

keep it in the reals!


Ginger Soy Tofu and Broccoli Soba Noodles


  • 1 package of extra firm tofu
  • 1 package Soba noodle 
  • 1 large crown of fresh Broccoli
  • 2 tablespoons grated fresh ginger
  • 3-4 cloves garlic
  • 1/3 cup low sodium soy sauce
  • 1/3 cup water
  • 2 tablespoons honey (or brown sugar for vegan)
  • Lime wedges(Optional)
  • Chopped cabbage(optional)
  • coconut or oil for skillet

Preheat oven to 425

Remove tofu from package, cut into cubes and lay on a clean dish towel and pat dry. 

Tofu goes into a oiled skillet and placed in oven for 25 minutes. Give tofu a flip after about 15 minutes. While tofu is baking, make the dressing, chop the broccoli and boil water for soba noodles.

For dressing, grate fresh ginger and garlic into a bowl. Whisk together with soy, water and honey (or brown sugar).

When water is at a boil, add soba noodle and cook until done ( about 6-8 minutes..Follow instructions of package)

When tofu has baked for 20 minutes, remove skillet, toss in chopped broccoli and 1/2 cup of soy ginger dressing Return skillet to oven for another 10 minutes or until dressing just starts to caramelize.  Remove for oven and toss in cooked soba noodles and the rest of dressing. If you want a little more veggie bit, add in some fresh chopped cabbage. Plate and serve with a wedge of lime or lemon or even a sprinkle of red wine vinegar.

Now EAT!

Mushroom Kale Gravy


This year for Christmas my family decided to do a mid day brunch lunch thing. Everyone has their own little families that they do the morning with and then everyone goes their own ways that nigh(Nick and I do our own Christmas celebrating at night)…That leaves a chunk of mid day to hang, talk, play, exchange stockings and then usually someone gets a little pissed and yup, time to go. Its totally cool, we see each other too much anyway. So food wise, it was pretty basic. Eggs, hash browns, a ham, fruit and bagels… The hash browns were store bought, Me and nick did the eggs frittata style and the ham was just stuck in the oven….Not much to do. But then one of my lovely sisters requested gravy…..and so it was made. And a basic brunch was turned into a gravy laden food feast. And so you know, I am not a huge gravy fan, or I never really have the opportunity to eat gravy, its just not in my food rotation..until now. I was really impressed with myself on this one.


We have white mushrooms, kale, red onion, garlic, soy, nutritional yeast(if you don't have, no worries, you can get away with not using it), sage and thyme and corn starch…


Dice up onion, mushroom and garlic… Into a pan on medium heat with a bit of olive oil…just to soften up


Toss in the spices, nutritional yeast and the soy sauce and let meld together for a minute or 3


Add 2 1/4  water and whisk in a tablespoon of  corn starch….and let it simmer


 Once the gravy gets to that super nice consistency…add in finely chopped kale and let gravy simmer for another 5 minutes or so


Transfer to a nice bowl or gravy boat, stick a ladle or big spoon and get to graying up all your food!!!!!

Everyone was to busy eating for me to get a good picture of the gravy on food, but trust….it was all over everything!


Mushroom Kale Gravy

Makes about 2 1/2 cups 

  • 7-8 white or cremini  mushrooms
  • 1/2 small red onion
  • 2 kale leaves
  • 1 1/2 tablespoons soy or tamari
  • 1 teaspoon ground sage
  • 1 teaspoon thyme
  • 1 tablespoon nurtitional yeast
  • 2-3 cloves garlic
  • 2 1/4 cups water
  • tablespoon corn starch

Dice onion into small bits, slice mushrooms nice and thin and dice garlic into wee little pieces.. Toss into a skillet with a bit of olive oil on medium heat and let mixture soften and smell nice and fragrant. Toss in the dried herbs, nutritional yeast and soy sauce and let cook for another few minutes until the mixture sucks up all the soy sauce and the veggies start to brown.

Add in the water and whisk in the corn starch. Turn heat to low and let simmer until gravy starts to thicken. Finely chop the kale and toss into gravy when its about done.. Simmer for another 5 or so minutes or until you can't wait any longer….Serve straight from the pan or transfer to a gravy holding device,. Pour gravy on everything!