Archive for August, 2016

Super Easy Baked Vegetable Spring Rolls with Amazing Dip

Baked Goodies

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

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

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 […]

Read More