Super Easy Baked Vegetable Spring Rolls with Amazing Dip

Baked Goodies 0

With 3 kids at home (one of which is a baby), I lately tend to turn to lighter and easier dinners, lunches and just generally easier everything. I have zero time for things I really want to do, so making simple things (like dinner) easier, will at least give me time for yet another cup of coffee.

So in the spirit of light dinners, I made these easy peasy baked vegetable spring rolls.
No special instructions or preparations needed, just slice veggies and assemble.
And the dipping sauce, is to die for. It’ll also go really well with any Asian style salad.
So in 35 minutes total, you have a meal. Serve with salad and you’re a superhero :)

Here’s a short video to show you how to quickly do these:

 

Easy baked Vegetable Spring Rolls With Amazing Dip

 

Super Easy Baked Vegetable Spring Rolls with Amazing Dip
Author: 
Recipe type: Light Lunch, Light Dinner, Appetizer
Cuisine: Asian, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 12 Rolls
 
It's amazingly easy to make these vegetable spring rolls, and the fact that they are baked makes it even better. Dipped in the amazing dipping sauce and its perfection.
Ingredients
  • 12 Egg Roll Wraps
  • ½ Red Bell Pepper - Sliced into thin sticks
  • 1 Zucchini - Cut into thin sticks
  • 2 White Mushrooms - Sliced
  • 1 Carrot - Grated
  • Oil Spray
For Dip:
  • 4 Tbsp Sweet Chilli
  • 4 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
Instructions
  1. Preheat oven to 400F/ 190C and layer baking sheet with parchment paper.
  2. On the middle of each egg roll wrap, place a bit of grated carrot, mushrooms, 2 bell pepper sticks and a few zucchini sticks. Fold sides first, top part and then roll to close spring roll. Make sure to place rolls on their seam (opening) when laying on the baking sheet.
  3. Spray with oil and bake for 20 minutes or until browned.
To make the dip:
  1. Add all ingredients together and mix to combine.

 

Easy baked Vegetable Spring Rolls With Amazing Dip

 

Easy baked Vegetable Spring Rolls With Amazing Dip

With 3 kids at home (one of which is a baby), I lately tend to turn to lighter and easier dinners, lunches and just generally easier everything. I have zero time for things I really want to do, so making simple things (like dinner) easier, will at least give me time for yet another cup […]

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Vegan Strawberry Mango Creamsicles – Coconut Milk Popsicle

Home Made Cooking 0

Summer is almost over but the humidity and Heat are still here (yay) and so are u-picks (yay).

we went Strawberry picking a while back and came back with so many of them! Just awesome! Obviously I had to make something yummy, cool if possible (to relieve the heat) and goes without saying that if it’s something the little munchkin can enjoy as well, I will be announced our family’s Strawberry champ. So I made these oh so good Creamsicles! I call the Creamsicles because really, if it’s not water/juice based and has a fruity-fudgey consistency – it’s not a Popsicle, it’s Creamsicle.

Anywho, these are so good!! Based on coconut milk and fruit and really take zero time to make. The hardest part is the enticipation. I made these in my ‘Magic Bullet‘ which I’m not sure what I’d do without these days. I just make almost everything using the ‘bullet’; pancakes, purée for baby, Creamsicles, dressing, sauce, chopped nuts, you name it. I’m obsessed with it :)

So yeah, I used my ‘bullet’ for these but you can definitely use a chopper or food processor, no problem at all.

Ready? Here’s how:

 

Vegan coconut strawberry mango Creamsicles

 

Vegan Strawberry Mango Creamsicles - Coconut Milk Popsicle
Author: 
Recipe type: Vegan Dessert
Cuisine: Vegan
Prep time: 
Total time: 
 
Vegan strawberry mango Creamsicles are the perfect way to cool down on a hot summer day. These are easy, vegan, nutritious and even babies can enjoy them.
Ingredients
  • 1 Can Coconut Milk
  • 1 Cup Strawberries
  • 1 Mango, peeled and cut into chunks
  • Maple Syrup
Instructions
  1. In a magic bullet or food processor, place the mango pieces and ⅓ of the coconut milk can
  2. Add 4 Tbsp Maple Syrup (you can add more or less to taste)
  3. Pulse until puréed and divide between 10 Popsicle molds (depending on the mold size)
  4. Place Strawberries, remaining ⅔ can coconut milk and 4-5 Tbsp Maple Syrup in food processor and pulse until puréed
  5. Divide between Popsicle molds, adding the strawberry mix on top of the mango purée you already have in the molds
  6. place in the freezer for at least 4 hours or overnight

 

Vegan coconut strawberry mango Creamsicles

 

Strawberry mango vegan Creamsicles

Vegan coconut strawberry mango Creamsicles

Summer is almost over but the humidity and Heat are still here (yay) and so are u-picks (yay). we went Strawberry picking a while back and came back with so many of them! Just awesome! Obviously I had to make something yummy, cool if possible (to relieve the heat) and goes without saying that if […]

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Baked Cauliflower Fritters

Baked Goodies 0

It’s been a while since I posted anything. It’s actually been a while since I’ve done anything I used to do before we turned into a family of 5.
You see, in January I finally got my bun out of the oven :) and this bun is a handful alright. So I basically have time for almost nothing and I’m now existing on survival mode which means it’s ok if I didn’t get to tend to everything around the house, it means I do what I can after a few hours of sleep (never enough) and it means that I need to find easy food dishes that will fit right into my (non-existent) schedule.

Luckily, my husband is vegetarian and the kids love veggies so I have a lot of options on my hand. This time I made Baked Cauliflower Fritters, or if you want just call them Britters :)

This is an easy recipe with minimum ingredients and served with dipping sauce and salad it’s a super simple dinner fix.

When I made this the first time it was with 1 cauliflower but everyone ended up fighting oven the last piece so this time I made it from 2. If you wish you can divide the recipe in 2 and get a smaller quantity but believe me, even if you have leftovers they won’t last long.

here’s a video I made for this recipe as well:

 

Baked Cauliflower Fritters

Baked Cauliflower Fritters
Author: 
Recipe type: Dinner, Lunch
Cuisine: Vegeterian
Prep time: 
Cook time: 
Total time: 
 
Easy cauliflower fritters that are oven baked and go go with any dipping sauce and salad. Taste amazing the day after too.
Ingredients
  • 2 Medium Cauliflower Heads - Divided into florets
  • ½ Cup Bread Crumbs
  • 4 Eggs
  • 2 tsp Dried Oregano
  • 1 tsp Salt
Instructions
  1. Boil the cauliflower florets for about 10 minuted or until starting to soften. You don't want it too soft or too hard, poke with a fork and if it goes in easily into the floret stem then it's ready.
  2. Drain into a colander and wash with cold water. This will stop the cooking process and will ease the dicing.
  3. Dice into small pieces and place in large bowl.
  4. Add in the eggs, bread crumbs, oregano and salt and mix well to combine.
  5. Let the mix stand for 10 minutes.
  6. Preheat oven to 400F or 190C and layer a baking sheet with parchment paper.
  7. Brush the prepared baking sheet with some vegetable oil.
  8. Form the fritters and place on baking sheet.
  9. Gently brush each fritter with some vegetable oil.
  10. Bake for 30-40 minutes, turning once after about 15-20 minutes or when the bottom is browned. Serve with tahini sauce or sweet chilli. Tastes great served warm or at room temperature.

 

Baked Cauliflower Fritters

Baked Cauliflower Fritters

It’s been a while since I posted anything. It’s actually been a while since I’ve done anything I used to do before we turned into a family of 5. You see, in January I finally got my bun out of the oven and this bun is a handful alright. So I basically have time for […]

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Whole Wheat Potato Feta Pan Pockets

Home Made Cooking 0

These are a great solution for when you’re stuck with no ideas for lunch of dinner or even brunch.

You can basically fill them with anything you like: Ground beef, chicken, pizza sauce and cheese, potato, blend of cheese etc.

I made these with what I had in the fridge which is mashed potatoes :)

The best tip for making these is using 2 sheets of parchment paper to roll the dough. This will make your work easier and cleaner at the end.

Whole Wheat Potato Feta Pockets

Whole Wheat Potato Feta Pockets

Potato Feta Pan Pockets
Author: 
Recipe type: Pockets, Dumplings
Prep time: 
Cook time: 
Total time: 
Serves: 12 Pockets
 
Easy to make and uses all sorts of fillings, these are a promised hit
Ingredients
  • 1 Cup Plain Yogurt
  • 2½ Cups Whole Wheat Flour
  • 2 tsp Baking Powder
  • ¼ tsp Salt
  • 1 Egg
  • 1½ Tbsp Sesame Seeds (Optional)
  • 3-4 Tbsp Cold Water
For the Filling:
  • 1 Cup Mashed Potatoes (cooked)
  • ¾ Cup Crumbled Feta
  • 1 Small Onion – Chopped and Fried until golden
  • Salt & Pepper
Instructions
  1. In a mixing bowl mix all dough ingredients except for the water.
  2. The dough should be soft and a bit tacky, if it’s not, start adding 1 tablespoon water at a time and mix\knead until the dough is soft and all stuck together.
  3. Prepare the filling by mixing all filling ingredients together.
  4. Cut the dough ball you now have into 12 equal pieces and roll each into a ball.
  5. Place parchment paper on your work surface and spray with oil, then place a dough ball on it and spray with a bit of oil.
  6. Cover with another sheet of parchment paper and using a rolling pin flatten the ball into a circle between the two sheets of parchment paper (this actually makes it easier and cleaner to work).
  7. Place about 1 tablespoon filling on one half of the circle and fold it in two to seal it. You can use your fingers and pinch the edges or use a fork to do it. The result will be a half circle shaped “pocket”.
  8. Repeat with all other dough balls.
  9. Preheat pan over medium-high heat and spray with a bit of oil.
  10. Place 3-4 “pockets” at a time in the pan and let them cook until they are browned on the bottom (about 2-3 minutes each side) and then flip for the other side to cook.
  11. If the “pocket” base/bottom needs browning/cooking, you can flip the pockets so they ”stand” in the pan (I supported them with my wooden spoon) until brown and ready to serve.

Whole Wheat Potato Feta Pockets

Whole Wheat Potato Feta Pockets

Whole Wheat Potato Feta Pockets

These are a great solution for when you’re stuck with no ideas for lunch of dinner or even brunch. You can basically fill them with anything you like: Ground beef, chicken, pizza sauce and cheese, potato, blend of cheese etc. I made these with what I had in the fridge which is mashed potatoes The […]

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Warm Whole Wheat Apple Strudel – Easiest Recipe Ever

Cakes and Cookies 0

I’ve been away from the blog for what seems like forever now. I have to say that this time I have very good reasons.

For starters, back in April I found out I was pregnant (yay) so it’s been kind of hard handling food for the first little while (those morning sicknesses? yeah they lasted ALL day for 3 months), after the yucky feeling was gone, I had no inspiration whatsoever because honestly I was just SO tired! like all the time!

On top of it all, and not that I’m complaining about it here, we had guests all summer long and the days were warmer than usual so it all felt like one big whirl of things that were all happening at once. Good things but still, sometimes it almost felt like an overload.

BUT I’m here now and woke up this morning with a strong craving for apple strudel! A nice warm apple strudel to compliment this beautifully pleasant fall morning. Our apple tree also finally gave us some pretty decent apples this year and when the fruit flies started hovering over them, I knew I had to act, so it’s not only a craving it’s also a rescue mission (the apples’ and my sanity’s – these fruit flies are everywhere!).

Traditionally apple strudels are made from flaky buttery dough but that also means more work sometimes and you know me by now, if I can use less ingredients and put less work into it – I have to own it.

This strudel’s dough is made with only 3 ingredients (4 if you count the vanilla extract) and is ready to use as soon as you’re don;e preparing it.

The filling is also only 4 ingredients and my daughter helped me make it, it’s so so lovely and easy.

I guess you can make this strudel with other fruits as well but I haven’t tried it…yet.

Easy, quick, minimum ingredients – I’m in.

Whole Wheat Easy Apple Strudel

 

Whole Wheat Easy Apple Strudel

Warm Whole Wheat Apple Strudel - Easiest Recipe Ever
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 Strudels
 
Easy to make Apple Strudel that's a perfect fall dessert. Served warm with some whipped cream or ice cream, this is promised to be a hit.
Ingredients
For the Dough:
  • 3 Cups Whole Wheat Flour
  • ½ Cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • 1 Cup Hot Water
  • For the Apple Filling:
  • 7 Medium Apples - Cored, Sliced and Diced into Small Pieces
  • 60 gr Butter
  • 5 Tbsp Sugar
  • ½ tsp Ground Cinnamon
Instructions
Prepare the Filling:
  1. Place the butter in a medium pot and let it melt over medium heat. Add in the apples and mix to cover them with butter.
  2. Add in the sugar and cinnamon and mix. Place lid on pot and cook for 10-15 minutes or until apples soften. Stir occasionally.
  3. Once ready, set aside until completely cool.
Prepare the Dough:
  1. In a stand mixer bowl place the flour, oil, vanilla and water and using the paddle attachment mix on medium speed until everything's combined. If you see the dough is sticky you can sprinkle with an additional tablespoon of flour while mixing. Dough should come out soft and non-tacky.
Prepare the Strudel:
  1. Preheat oven to 185C (375F) and line a baking sheet with parchment paper
  2. Divide the dough and filling into 2
  3. On a lightly floured surface start rolling out the first half of the dough until you get a this (but not too thin) rectangular leaf.
  4. Place half of the filling on the dough and spread evenly along the length. Do not cover the dough edges since this is where you will close the strudel roll.
  5. Gently roll the strudel, tuck the edges underneath or fold them into the roll and make sure the "seams" are at the bottom of the strudel (this is the part that will be on the baking sheet).
  6. Carefully transfer to the baking sheet and repeat with the second half of sough and filling.
  7. Bake in the preheated oven for about 20-25 minutes until golden.
  8. Cool completely in the baking sheet and only then sprinkle with sugar powder.

Whole Wheat Easy Apple Strudel

Whole Wheat Easy Apple Strudel

I’ve been away from the blog for what seems like forever now. I have to say that this time I have very good reasons. For starters, back in April I found out I was pregnant (yay) so it’s been kind of hard handling food for the first little while (those morning sicknesses? yeah they lasted […]

Read More

A Few Of My Favorite Things – Best 5 Gadgets For The Kitchen – May 2015

In My Kitchen 0

Ahhh it finally feels like spring, it sometimes even feels like summer already, today for example we have 28 degrees Celsius, what a joy!
When the weather smiles at me I feel like smiling back at it, so I BBQ…a lot LOL
But seriously, it’s that time of year when my shopping senses suddenly awaken and I feel the urge to buy, renew, and renovate. If only there were more than 24 hours a day, if only I could spend less time at work and more time at…well, life. But I know, I’ve got first world problems.
I find that a good problem solving strategy is to get something new, so I compiled a short list for you all, of things I’m planning on getting myself, maybe some of you will like these too, sharing is caring I say and I definitely care :)

#1 Purchase – Popsicle Molds
I guess most of you are like me, and you have some Popsicle molds lying around the house, stuff you bought at a sale once and can’t remember where the lids are. This is exactly why I ordered this mold. No need to worry about lids, you get rid of the stick when you finish your frozen delight and you can make 10 popsicles at a time. I’m sold.

Popsicle Molds

 

#2 Ordered – A Corn Stripper
No, not a stripper with corn, a corn stripper.
I don’t know about you guys but I don’t fancy eating the corn on its cob, I like cutting the kernels off, smearing it with butter and sprinkling salt. This way I don’t end up looking like I ate a chick when I smile after a meal and have all the corn leftovers stuck between my teeth. So much easier and cleaner to eat this way. I got the kids to like eating this way as well, heehhee.

Corn Stripper

 

#3 Already have this one – The Best Lemon Squeezer
Why make a mess by squeezing a lemon between your hands when you can pop it into this great gadget, squeeze, and ta-da! You’ve got juice!
I use this for adding lemon to salads, batters, even my water bottle. It’s just so easy and clean.

Lemon Squeezer

 

#4 On my wish list – Digital Measuring Cup and Scale
I have a measuring cup and I have a scale, but it would be soooo much easier to just have these 2 in 1. And it’ll save me spoons, bowls and cups to clean after baking and cooking. Just put your ingredient in the measuring cup and get the quantity and weight all at once. I want this.

Measuring Cup Scale

 

#5 On its way – Cherry and Olive Pitter
It’s cherry season you guys! I love cherries! Imagine sitting on the couch in front of your favorite show and pitting cherries away instead of spitting to a bowl. Imagine how easy it would be to make that cherry pie or add cherries to well….anything. I have one of these but it’s so old and wobbly…I want this new one. It’s pretty.

Cherry and Olive Pitter

Best Kitchen Gadgets

Ahhh it finally feels like spring, it sometimes even feels like summer already, today for example we have 28 degrees Celsius, what a joy! When the weather smiles at me I feel like smiling back at it, so I BBQ…a lot LOL But seriously, it’s that time of year when my shopping senses suddenly awaken […]

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Roasted Zucchini, Onion and Walnut Spread

Home Made Cooking | Salads 0

Isn’t life amazing? And busy? And amazingly busy? Yeah, I’ve noticed.
The fact that I wasn’t posting for a while does not mean I stopped cooking (well maybe for a bit there) or eating (I wish). I WAS keeping it on the low side though, which means I preferred to snack on things than to have an actual full meal. That said, snacks do not have to be unhealthy you know.
On one of  my phone calls to my mom we were (as usual) talking about new recipes we tried lately. My mom was raving about this zucchini spread she made. She is trying to go easy on gluten and dairy and looking for substitutes to say cheese spread or mayo based salads and spreads.
I gave her recipe a try and it was a hit! Zucchinis, walnuts and onions, all mixed together, forget the nutritional values (oh they’re good), the taste was amazing. I made a whole bowl and it was gone the morning after. The kids couldn’t stop munching on this with crackers.
I made it again and again and the same enthusiasm every single time. I guess it’s really good then.
This one is vegetarian, nutritious, very easy to make and has almost no fat in it. The only thing you’ll need to make it (aside from the ingredients) is a food processor.

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Roasted Zucchini, Onion and Walnut Spread
Author: 
Recipe type: Salad
Cuisine: Vegetarian, Snack, Spread
Prep time: 
Cook time: 
Total time: 
 
This delicious and nutritious spread is my new addiction. With Zucchinis, onions and walnuts, it will upgrade any cracker.
Ingredients
  • 4 Zucchinis
  • 1 Medium Onion
  • 2 Tbsp + 2 tsp Olive Oil
  • 3 Hard Boiled Eggs
  • 3 Handfuls Walnuts (about 1¾ cup)
  • 1 tsp Salt
Instructions
  1. Preheat oven to 400F (200C)
  2. Slice the zucchinis into ½ inch thick rings and the onion into ½ inch half circles (cut each whole slice in 2) and place on a parchment paper layered baking sheet .
  3. Drizzle 2 Tbsp olive oil on top of zucchinis and onions and place in the preheated oven for about 20-25 minutes or until the veggies soften.
  4. Place the walnuts in a medium bowl and cover with boiling water. Let it soak for about 20 minutes (you can do this while the veggies roast). After 20 minutes drain and remove from water.
  5. In the food processor, place the roasted veggies, hard boiled eggs and walnuts and process until almost smooth.
  6. Add in the salt and 2 tsp olive oil and give it a quick process again. Process until even.
  7. If your spread is too chunky to your taste you can add 1 tsp olive oil or a bit of water to smooth it. It should be a tiny bit chunky, not completely smooth.

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Isn’t life amazing? And busy? And amazingly busy? Yeah, I’ve noticed. The fact that I wasn’t posting for a while does not mean I stopped cooking (well maybe for a bit there) or eating (I wish). I WAS keeping it on the low side though, which means I preferred to snack on things than to […]

Read More

Beautiful & Easy Thyme Roasted Vegetables

Home Made Cooking 0

We were hosting for Passover this year. I love hosting, but you know what I love more? The feeling after everyone’s gone and enjoyed their time around the table.

Ever since we moved to Canada, we’ve been having our Passover Seder meals with friends. We used to have them with family and then it’s bigger and more food and obviously, less work.

To minimize work and make it fair, we ask everyone to bring something with them for the meal. So other than the food I made friends brought over Sheppard’s pie, broccoli quiche, salads, fish cakes, smoked salmon, seasoned chicken drumsticks, potatoes, wine and even dessert. The table was PACKED; we couldn’t see it under all the food that was served. And although I knew we are going to have a bunch of food (and leftovers) I wanted to make sure we have something purely vegetarian on the table that’s not potatoes.

If you’ve been reading my blog, you must know by now that my husband is vegetarian, so I needed to make sure that we have a festive vegetable dish on the table as well.

What’s better for inspiration than Pinterest? So I logged on and started looking at veggie dishes. When I stumbled upon this idea I couldn’t understand how I haven’t thought of it before.
So simple yet elegant, so colorful and delicious!

This veggie dish is my go-to for sure! Roasted on a mound of sautéed onion and garlic, sprinkled with Parmesan cheese (optional of course – still amazing without it as well) this is the veggies they serve in heaven for sure. Really folks, I’m not going over the top here…well maybe just a little bit. But these are super good. After you smell them you’ll be hooked, and that’s without even tasting it.

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

Happily adapted from the wonderful “For The Love Of Cooking” blog

Beautiful & Easy Thyme Roasted Vegetables
Author: 
Recipe type: Vegetables
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
This amazing side dish is not only easy and completely beautiful, it's also healthy. What a great way to impress your guests and friends with a side dish that requires minimum efforts. My favorite.
Ingredients
  • 1 Medium-Large Sweet Potato
  • 2 Zucchinis
  • 1½ Onion - Divided
  • 2 Roma Tomatoes
  • 2 Garlic Cloves - Minced
  • 2½ Tbsp Olive Oil – Divided
  • ½ Tbsp Dry Thyme
  • ½ Tbsp Dry Basil
  • ¼ Cup Grated Parmesan Cheese (Optional – for sprinkling on top)
Instructions
  1. Preheat oven to 375F (190C)
  2. Cut the sweet potato, zucchini & ½ Onion in half length-wise, and slice into ¼ inch slices and set aside.
  3. Slice the Roma tomatoes into ¼ inch thick slices and set aside
  4. In a pan, over medium high heat place 1 Tbsp olive oil. Chop the remaining 1 onion and sauté in the pan while stirring, until translucent.
  5. Add in the minced garlic and mix together for another 30 seconds (garlic burns fast) and remove from heat.
  6. Prepare a 9-9.5 inch Pyrex dish and place the sautéed onion and garlic on the bottom of the dish. Spread evenly.
  7. Start placing the sliced veggies in the dish on top of the sautéed onions. You can place the veggies in any pattern you want (I went with sweet potato, zucchini, tomato, onion and repeated the pattern all around the dish).
  8. Once you’re done setting up the veggies, sprinkle them with thyme and basil and them drizzle with the remaining 1 ½ Tbsp olive oil on top.
  9. Cover with aluminum foil and place in the preheated oven for 35 minutes.
  10. After 35 minutes, remove the foil (sprinkle with the Parmesan cheese if you’re using it for this recipe) and bake for another 20-25 minutes.

 

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

We were hosting for Passover this year. I love hosting, but you know what I love more? The feeling after everyone’s gone and enjoyed their time around the table. Ever since we moved to Canada, we’ve been having our Passover Seder meals with friends. We used to have them with family and then it’s bigger […]

Read More
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