Vegetable Spring Rolls – the Perfect Warm Weather Dish!

As the weather gets warmer, our bodies seem to gravitate towards foods that are filled with water such as fruits and vegetables.  These Vegetable Spring Rolls are the Perfect Summer Dish because they will provide your body with the nutrients and energy it needs to get you through the day, keep you cool and not weight you down.

Step 1: Cut up your favorite veggies into large chunks and chop/shred in a food processor:  Here I used celery, radish, carrot, orange bell pepper, cucumber and avocado (chopped by hand)  You don’t need to use this many, I just had them in the house and wanted to experiment!  Notice all of the gorgeous colors!  Each one contains different vitamins and minerals to help your body fight disease and look its best!

Step 2: Place the rice wraps in a bowl of water and submerge for 30 seconds until it softens.  Then wet a clean wash cloth/towel and place it on your counter.  When you take the rice wrap out of the water, lay it flat on the towel.  Line the center with veggies.  Then fold the bottom and top pieces over, then roll the right side all the way towards the left until its binded almost like a burrito.

Step 3: Enjoy your veggie summer rolls!  Here I added a peanut dressing, but feel free to add your favorite!  I think low sodium soy sauce or ginger dressing would taste great too!

Avocado Baked Burritos Recipe

White Bean & Avocado Baked Burritos

Guys, I am SO darn excited to share these White Bean and Avocado Baked Burritos with you today. I teased you with them a couple of days ago on Instagram and Facebook and have been itching to post them here on Ceara’s Kitchen since.

White Bean & Avocado Baked Burritos recipe

I don’t mean to toot my own horn or anything but these White Bean and Avocado Baked Burritos are darn good.

I usually eat avocado cold (like in guacamole) but warm avocado is where it is AT y’all. These Vegan Baked Burritos are stuffed with a hearty bean, mushroom and corn filling PLUS chopped avocado and cilantro. They are then wrapped tightly, snuggled up beside each other in the casserole dish and smothered in tomato sauce.

bean and avocado

Fresh from the oven, my partner J (who hardly swears!) took one bite of these White Bean and Avocado Baked Burritos and said “Holy S)@!” these are good.

I’ll take that as a good sign any day.  ;) #BestReactionEver

ceara s kitchen

And if there wasn’t enough avocado stuffed inside these Baked Burritos, I smothered them with my Creamy Zesty Avocado Lime Dressing. If you are using the dressing on top (which I’d definitively recommend), make sure to add a couple extra tablespoons of water to the dressing so you can easily pour it over freshly baked burritos straight out of the oven.

This recipe is a bit more involved than let’s say my typical dinner recipes (you know how I love my One Pot Meals) but the results are worth it. This recipe makes 12 baked burritos. You could half the recipe to make less but I love making enough so we have some leftovers as well for during the week. I love making these Baked Burritos on a Sunday and enjoying the leftovers for lunch on Monday. I may or may not have eaten these cold for lunch over the next two days. Soooooooo good. #EatHappyLiveHappy

bean and avocado

5.0 from 2 reviews
WHITE BEAN AND AVOCADO BAKED BURRITOS
PREP TIME
COOK TIME
TOTAL TIME
These White Bean and Avocado Baked Burritos make the perfect dinner – stuffed with white bean, mushrooms, corn + lots of avocado! This recipe makes enough for a family of 4 and for lunch the next day. Feel free to half the recipe if you are serving this to a smaller crowd.
Author: Ceara
Recipe type: Main
Cuisine: Mexican
Serves: 12 tortilla wraps.
INGREDIENTS
Rice
  • 1½ cups brown rice
  • ½ tsp vegetable bouillon
Burrito Filling
  • ½ cup vegetable broth for sauteing
  • 5 cloves garlic, diced
  • 1½ cups white onion, chopped (2 medium)
  • 1 tsp cumin
  • 7 cups mushrooms, chopped
  • 1 red pepper, 1 yellow pepper, 1 green pepper
  • 1-2 jalapeno peppers
  • 1 sprig fresh cilantro, chopped
  • 3 heaping cups white beans
  • ½ cup tomato sauce
  • ¼ cup nutritional yeast*
  • Sea Salt and Pepper
  • 1½ cups corn
Tomato Sauce
  • 3 cups plain tomato sauce
  • 1½ tsp garlic powder
  • 1½ tbsp cane sugar
  • 2 sprigs fresh cilantro, chopped
  • ½ tsp cumin
For the Burritos
  • Handful fresh cilantro, chopped
  • 3 avocados, chopped
  • 12 large tortilla wraps
Garnish
DIRECTIONS
  1. Preheat: Oven to 350F/180C. Lightly spray two casserole dishes (9×13 and 8×8 – or whatever large casserole dishes you have on hand) with a bit of oil (so the burritos don’t stick to the pan when baking).
  2. Rice: Prepare the rice while making the burrito filling. Boil and simmer the brown rice and vegetable bouillon in water 1¾ cup water (you might need to use a bit more or less water depending on the brown rice you use).
  3. Burrito Filling: In a large pot, over medium-high heat, saute the garlic and onions with cumin in a couple splashes of vegetable broth for a couple of minutes.
  4. Add the mushrooms and peppers (seeds in the jalapenos if you like it spicy!). Saute for 5-7 minutes until the mushrooms and peppers are lightly cooked. Add splashes of vegetable broth when necessary so the vegetables don’t stick to the pan.
  5. Add the fresh cilantro and white beans. Saute for 2 minutes. Stir in the tomato sauce and nutritional yeast. Add sea salt and pepper to taste.
  6. Turn off the heat and blend ⅓ of the mixture. Stir in the corn.
  7. Tomato Sauce: Stir together tomato sauce, garlic powder, cane sugar, cumin and fresh cilantro.
  8. Assemble the Burritos: Lay the tortilla wrap on a plate. Stuff with ½ cup of the Burrito Filling, ¼ heaping cup of brown rice, small handful of chopped avocado and a few pieces of cilantro. Roll the tortillas and place them in the casserole dish seam down. Continue filling, rolling and placing the tortillas in the pan until all the tortilla wraps are used up. They can be tightly squeezed together in the pan (see photo). Use any additional rice and bean mixture for a salad the next day. Cover with the tomato sauce mixture.
  9. Bake: Bake for 25 minutes uncovered. Garnish with Creamy Zesty Avocado Lime Dressing, fresh cilantro and green onion.
NOTES
1) Use 2 jalapeno peppers (some seeds left in) if you want these burritos spicier. I use one jalapeno (seeds out) when making this for family.
2) I like this recipe with nutritional yeast because it gives the filling a “cheesy” taste. Leave it out if you do not desire a cheesy taste
3) Use gluten free tortilla wraps if you need this recipe to be gluten free.

Healthy Thanksgiving Recipes!

http://www.realfood.com/blog/8-plant-based-gluten-free-thanksgiving-recipes

Finally a healthy cooking show!  I have really been enjoying Naturally Delicious on the Z Living channel with Chef Ann Gentry.  All of her recipes are plant-strong!  I am so excited to switch up my Thanksgiving recipes this year and try these!

Ann Gentry’s Blog

8 Plant-Based, Gluten-Free Thanksgiving Recipes

 


Photo by Stephanie Carbone
Holiday Herb Mix
This savory herb mixture is used in the Faux Turkey Breasts and the Corn Sage Stuffing. It is easy to make this ahead and keep using it throughout the holiday season. Makes about 1 1/4 cups

1/2 cup dried rubbed sage
1/4 cup dried marjoram
1/4 cup dried rosemary
1/4 cup dried thyme
1 teaspoon freshly ground black pepper
Stir all the ingredients in a small bowl to blend. Transfer the herbs to a glass jar and seal with the lid. The herb mixture will keep up to 1 month, stored airtight at room temperature.

Faux Turkey Breasts
Makes 8

2 (8-ounce) packages soy tempeh
1 (12-ounce) container water-packed firm tofu, drained
1/3 cup yellow miso
3 tablespoons Dijon mustard
1/4 cup plus 2 tablespoons olive oil
2 large onions, finely chopped
3 tablespoons Holiday Herb Mix
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper

Quarter the tempeh squares and tofu square into rectangular blocks. Using the food processor fitted with the shredding disc, shred the tempeh and tofu (the mixture will appear crumbled). Stir the miso and mustard in a small bowl to blend. Set the tempeh-tofu mixture and miso-mustard aside.

Heat 1/4 cup of oil in a heavy large frying pan over medium-high heat. Add the onions and sauté for 8 minutes, or until they are translucent. Stir in the herb mix, salt, and black pepper. Then, stir in the shredded tempeh-tofu mixture and miso-mustard mixture. Sauté for 8 minutes, or until the mixture is well blended and golden brown. Set the tempeh mixture aside until cool enough to handle.
Brush the remaining 1 tablespoon of oil over a heavy large baking sheet. Using your hands and about 3/4 cup of the tempeh mixture for each, shape the tempeh mixture into eight 4 to 5 inch-long oval patties that are about 3-inches wide and taper at one end to resemble chicken breasts. Arrange the patties on the prepared baking sheet. Brush more oil over the patties. The patties will keep for 2 days, covered and refrigerated.
Preheat the oven to 350°F. Bake for 35 minutes, or until the patties are golden and heated through.

Corn Sage Stuffing
8 servings

1 teaspoon plus 1/4 cup neutral cooking oil
1 large onion, chopped
2 large garlic cloves, minced
8 celery stalks, finely chopped
4 carrots, peeled and finely chopped
3 tablespoons Holiday Herb Mix
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 1/2 cups water
3 tablespoons tamari
1 cup chopped fresh parsley
12 cups coarsely crumbled Southern-style Skillet Cornbread (see recipe below)

Preheat the oven to 350°F. Coat a 13 by 9 by 2-inch baking dish with 1 teaspoon of oil. Heat the remaining 1/4 cup oil in a heavy large pot over medium-high heat. Add the onion and garlic and sauté for 5 minutes, or until the onion is translucent. Stir in the celery, carrots, herb mix, salt, and pepper. Sauté for 5 minutes, or until the vegetables are crisp-tender. Stir in the water and tamari. Bring the water to a simmer. Cover and simmer over medium-low heat for 8 minutes, stirring occasionally, or until the vegetables are tender. Stir in the parsley.
Place the corn bread in a large bowl. Add the vegetable mixture and toss to coat. Transfer the stuffing to the prepared baking dish. The stuffing can be made ahead up to this point. Cover the stuffing with foil and refrigerate it until ready to bake and serve.
Bake the covered stuffing for 30 minutes, or until it is heated through. Uncover and continue baking 20 minutes longer, or until the stuffing is crisp on top.

Southern-style Skillet Corn Bread

2 cups yellow cornmeal
1 cup unbleached white flour
1 cup whole wheat pastry flour
or 2 cups gluten-free all purpose flour
2 tablespoons baking powder
2 cups plain soymilk
1/3 cup plus 2 tablespoons neutral cooking oil
1/3 cup pure maple syrup
1 teaspoon sea salt

Preheat the oven to 400°F. Sift the cornmeal, white flour, pastry flour, and baking powder in a large bowl. Whisk the soymilk, 1/3 cup of oil, maple syrup, and salt in another bowl to blend. Stir the wet ingredients into the cornmeal mixture. Set aside.

Add the remaining 2 tablespoons oil to a 12-inch-diameter cast iron skillet and swirl to coat the bottom and sides of the skillet. Heat the skillet over high heat until it begins to smoke. Pour the batter into the hot skillet and spread evenly. Transfer the skillet to the oven and bake for 25 minutes, or until the corn bread it firm to the touch, golden brown on top, and a toothpick inserted into the center of the bread comes out clean. Cool slightly.

Savory Gluten-Free Gravy
Makes 4 cups

1/2 cup nutritional yeast
1/4 cup gluten-free flour (such as Bob’s Red Mill)
1/3 cup olive oil
1/2 cup finely chopped onion
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh sage or 1 teaspoon dried
1 tablespoon ground flaxseeds (optional)
4 cups water
1/4 cup tamari
3/4 teaspoon freshly ground black pepper

Stir the nutritional yeast and flour in a heavy skillet over medium heat for 5 minutes, or until pale golden and fragrant. Set aside.
Heat the oil in a heavy large saucepan over medium heat. Add the onion and sauté until tender and beginning to brown, about 8 minutes. Add the garlic, sage, and thyme, and sauté for 30 seconds, or until fragrant. Whisk in the flour mixture and ground flaxseeds. Whisk in the water, tamari, and pepper. Bring the gravy to a simmer over medium-high heat, whisking frequently. Continue simmering until the gravy is thick and creamy.

The gravy will keep for 2 days, covered and refrigerated. To rewarm, bring the gravy to a simmer in a saucepan over medium heat, stirring occasionally.

Mashed Yams
Serves 8

8 pounds yams (about 12; red-skinned sweet potatoes), peeled and cut into 1-inch pieces
1/2 cup pure maple syrup
1/2 cup plain soymilk

2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
Sea salt and freshly ground black pepper, for seasoning

Cook the yams in a large pot of boiling water for 20 minutes, or until tender. Drain. Return the potatoes to the pot and mash. Mix in the maple syrup, soymilk, cinnamon, and allspice. Season with salt and pepper.

The yams will keep for 1 day, covered and refrigerated. To rewarm, transfer them to a bowl and cover with plastic wrap. Set the bowl over a large saucepan of simmering water, stirring occasionally, until heated through.

Mashed Potatoes and Celeriac
Serves 8

4 small heads celeriac, (about 11 ounces total), peeled, cut into 1/2-inch dice
4 large russet potatoes or Yukon Gold potatoes (about 2 pounds total), peeled, cut into 1-inch chunks
6 tablespoons (vegan) butter
1 1/2 cup (about) non-dairy milk, warmed
1 tablespoon chopped fresh rosemary, divided
1 tablespoon snipped fresh chives
Fine-grained sea salt and freshly ground black pepper

Boil the celeriac in large saucepan of salted water for 5 minutes. Add the potatoes and boil until the vegetables are tender, about 20 minutes longer. Drain well.

Return the potatoes and celeriac to the saucepan. Stir over medium-high heat until dry, about 2 minutes. Remove from the heat. Add the butter and mash until the vegetables are smooth. Add enough milk to moisten. Stir in 1 teaspoon of the rosemary and all of the chives. Season the mash to taste with salt and pepper.

Transfer the mash to a serving dish. Sprinkle with the remaining 1teaspoon of rosemary and serve immediately.

Cranberry Relish
Serves 8

1 (12-16 oz) package fresh or frozen cranberries
2/3 cup maple syrup
1 small orange juice and zest

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered for about 20 minutes, stirring occasionally. Cool. Cover and refrigerate until ready to serve.

Quinoa Burgers

Thanks again to Sheryl Wolff for this amazing recipe!  The only thing I changed was to add some peas for taste and color!  I cheated by going to the Whole Foods salad bar and buying most of these ingredients pre-prepared to save on time.

3 cups cooked quinoa

1 can rinsed and drained adzuki beans

1/2 chopped onion

1 medium carrot, shredded

1/2 cup ground almonds

1/4 cup roasted sunflower seeds

1/4 cup cooked peas

2 tablespoons vegan Worcestershire sauce

2 tablespoons soy sauce

2 flax eggs (2 tablespoons ground flaxseed with 6 tablespoon water, set aside and stir for a few minutes)

1 tablespoon dried thyme

1/4 teaspoon sea salt

In a large bowl mash the beans for a few minutes and stir in the remainder of ingredients. Form into 8 patties and cook on medium in a frying pan sprayed with a touch of oil until browned on both sides.  Serve with ketchup, mustard, or balsamic glaze (recipe below)

1/4 cup agave

1/4 cup balsamic vinegar

1/8 teaspoon garlic powder

1/8 teaspoon sea salt

1 teaspoon ground almonds

3 tablespoons soy sauce (low sodium)