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Tag Archives: jalapeno

Pineapple, artichoke and jalapeño spring rolls

11 Wednesday Jun 2014

Posted by Zoli in gluten free, healthy, party bites, quick and awesome, snacks, vegan, Vegetarian

≈ 17 Comments

Tags

artichoke hearts, fresh herb, gluten free, healthy, jalapeno, pineapple, spring rolls, summer vegetarian food, vegan

pineapple jalapeno spring rolls

Ah Summer… the only time of year when I lose weight without trying. Beach, pool, jogging, hiking with my dog, lazing in the sun and—best of all—eating loads of vegetables and fruit. Because they are what you want to eat in the Summer, not creamy corn chowder or lentil and goat cheese lasagna or curried pumpkin and apple soup. (Just a random selection of foods I thought I would not be in the mood for right now except that they all sound good anyways). All this garden produce food just looks so beautiful, colorful and hey-hey-hey-healthy.

The flavors of these spring rolls are right on the money (especially with a margarita). Don’t leave them sitting around too long as they get wet and start to loosen up and sag a little. Make sure you have a homemade peanut sauce for dipping.

Pineapple, artichoke and jalapeño spring rolls
makes 10 spring rolls
1/2 fresh pineapple, peeled and chopped
2 carrots, julienned or shredded
2 fresh jalapeno, deseeded and julienned
1 jar artichoke hearts, halved
soft green lettuce
assorted fresh herbs (mint, cilantro, basil, Thai sweet basil, chives or spring onion)
10 spring roll wrappers

1) Prep all the vegetables and herbs first. Wash, peel and chop.
2) Set your work station together to make the assembly easier—the plate of prepped vegetables, fruit and herbs; a bowl of water; the spring roll wrappers; a counter or cutting board for rolling; and a platter for the finished product.
3) Dip a spring roll wrapper into a bowl of room temperature water and shake off excess water. You have a short time before the wrapper gets too soft and sticky to work with. Set it onto your work surface and lay down the lettuce first, followed by the julienned vegetables, the pineapple and plenty of mint, cilantro and basil. Fold up the bottom of the spring roll first. Then fold over one side of the wrapper and then roll up tightly.
4) Set the finished spring roll on a platter and repeat.
5) Serve with this peanut sauce (or use another nut butter if you don’t like peanut butter).
fresh herbs and salad

pineapple jalapeno spring rolls
pineapple jalapeno spring rolls

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Lemon rice

03 Monday Feb 2014

Posted by Zoli in basmati, indian, lemon rice, rice, the basics

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Tags

basmati rice, cashew nuts, cilantro, jalapeno, lemon rice, mustard seeds, rice for curry, turmeric, vegetarian side dish, yellow rice

lemon and jalapeno rice
lemon and jalapeno rice
This rice is to accompany a curry, but it is dang good on its own. It’s also eye catching. I made it for a pot luck to go along with my lentil koftas and madras sauce.

Lemon rice
serves 4
1 1/2 cup basmati rice
2 1/4 cup water
handful raw cashew nuts, chopped
handful fresh cilantro or parsley
1 fresh green chili, deseeded and chopped finely
1 lemon or lime
vegetable oil
pinch turmeric
pinch mustard seeds
salt and pepper

1) Rinse the basmati till the water is clear. Add the washed rice and water to a pot. Add a pinch of turmeric—about 1/2 tsp—and a good pinch of salt. Cover and bring to a boil. Turn the heat down to the lowest setting and cook for about 12 minutes. Turn the heat off and leave the rice for a few minutes.
2) Spread the rice out on a tray to dry.
3) While the rice is cooking, soak the cashews in water to soften.
4) Heat up oil in a frying pan and gently fry the mustard seeds until they pop. Then add the chili (I used jalapeno) and cilantro. Drain the cashew nuts and add them to the frying pan. Add the juice of a lime or a lemon. If it is a large lemon, half will do.
5) Cook everything gently for a minute and then incorporate the yellow rice and heat through.
Enjoy!

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