Hey what do you know, another spring roll and peanut sauce recipe! This one is special though because I modified it slightly for any FODMAPers out there. But it’s still vegan and family friendly. These things are seriously so good I could eat them every day.

See, don’t those look good!?
These are so versatile and you can really put anything you want in them. I made these with tofu, rice noodles, lettuce, cucumber and cilantro to make them FODMAP friendly. But you can use cabbage, carrot, avocado, mango, the list goes on and on!

And the peanut sauce is just this sauce here minus a few ingredients. It’s still every bit as delicious.

I won’t list the amount of ingredients I used because it’s totally up to you and how many rolls you want to make. You can make just a few rolls for yourself or 30 because you are bringing these to a party (excellent idea by the way). I made these with a lot of noodles because I had some noodles I was trying to use up. But sometimes I don’t use any noodle and I just use cabbage or lettuce.

Tofu Summer Rolls
Rice paper wrappers
vermicelli rice noodles, prepared
lettuce, sliced up
tofu, prepared
cucumber, peeled.
cilantro, leaves only

Begin by preparing all your ingredients. Cook the tofu, cook the noodles according to the directions on the package. Peel a cucumber and then use the vegetable peeler to peel off thin strips of cucumber. It’s the fastest way I’ve found. Slice up some lettuce and pluck some cilantro leaves off the stem. Arrange an assembly line for yourself in this order: noodles, tofu, lettuce, cucumber cilantro. Then get out a large cutting board to use as your assembly station. Last, fill a large bowl up with hot water from the tap. It doesn’t have to be scalding hot since you will be putting your hands in it after all.
Now it’s time to begin. Take a rice wrapper and submerge it in the hot water for a few seconds until it becomes soft but before it turns into unruly mush. Lay the wrapper out on the cutting board. In the bottom third of the wrapper place about 1/4 cup of noodles then above the noodles make a line of tofu. Then add the lettuce and cucumber on and top with a few leaves of cilantro. Fold the sides in first, then fold the bottom up and roll it up like a burrito. Place on a plate and start on the next. It can be a little time consuming at first but it goes quick and it’s worth it.

FODMAP Friendly Peanut Sauce
1 cup boiling water
1 cup peanut butter
1/4 cup coconut oil
1 tablespoon lime juice
2 tablespoons tamari

In a saucepan boil 1 cup of water. Add the peanut butter and coconut oil and stir until smooth. Add the remaining ingredients. Store in the refrigerator.

And last, here is the true vision of relaxation.

Happy Wednesday!

Have you ever wanted to enjoy the hot summer weather and feel the sun on your face while at the same time having the comfort of air conditioning to keep you cool?

Of course. We all have. But Lilly has it perfected.

Sun on the face, air conditioning on the back. That dog is too funny.

I have a salad dressing recipe today that is really delish and really, really easy to make. For the past couple months I’ve been buying a Raspberry Lime Vinaigrette from the grocery store but the first two ingredients are water and sugar and then somewhere down the list it has raspberry puree and raspberry juice. But it was a tasty dressing so I kept buying it. Sigh.

Now I can make a similar version with no added sugar in a few minutes. Just throw everything in the magic bullet (or blender), blend for a few seconds and voila, a flavorful, healthy dressing that will last a week or two (depending on how much salad you eat).

By the way, I’ve been eating this salad for about 2 weeks straight and I’m still loving it. I know, I am so boring…spinach, baby greens, strawberries, red onions, maple pecans and this dressing.
Those pecans on there are SO good. I’ll have to share that recipe. My mom makes them for me and I have a really hard time not eating 30 pecans before dinner. 🙂

Raspberry Lime Vinaigrette Dressing
12 ounces fresh or frozen & thawed raspberries (I used fresh but next time will use frozen to save $)
1/4 cup grapeseed oil (Grapeseed oil is very mild tasting so it’s great in salad dressing. You can substitute a different oil but it will taste different)
3 tablespoons lime juice (bottled is fine)
1 teaspoon balsamic vinegar
1/2 teaspoon salt
pinch of pepper
2 tablespoons water (or more to thin to desired consistency)

Place all ingredients in a magic bullet or blender and blend until smooth. Store in the refrigerator.

Everyone has had french fries before so these really don’t need much explaining unless you need me to explain that FRENCH FRIES ARE REALLY TASTY! And when they are baked in your very own oven with some fresh rosemary they will come out crispy and delicious and WAY better than a deep fried fry.

I have always loved sweet potato fries but I had never made oven fries with a regular ol’ potato. That is until I learned that sweet potatoes are bad news for folks with FODMAP sensitivities but regular potatoes are ok. Also, ketchup = poison for FODMAPers since it’s made with apple cider vinegar, garlic and usually high fructose corn syrup.

Now, you will notice in the picture I sprinkled these fries with parmesan cheese. Please don’t hate on me yet. Hear me out. First of all, I thought I would have a better chance of someone pinning this recipe to Pinterest if the picture had cheese on it. I have noticed the cheese covered recipes are quite popular on Pinterest. Actually, the reason I sprinkled cheese on there was for the FODMAPers! Folks with FODMAP sensitivities are very limited in what they can eat and it would be pretty darn impossible to eat a strictly plant based diet and get enough nutrients. Plus they can’t have ketchup so they need something to put on their fries!

Anyway, you don’t HAVE to put cheese on these. Ok, moving on.

The secret to a crisp oven fry is spacing the fries on the baking sheet. You want each fry to have as much air touching it as possible. So space them out and lay some cross ways on top of others, kind of like making a fire.

I made a hashbrown version of these too. Also very, very good.

This recipe is just for 1 potato. Multiply it as desired.

Rosemary Oven Fries
1 potato cut into french fry sized strips
a little olive oil
a dash of salt to taste
a dash of pepper to taste
3-4 tablespoons fresh rosemary, chopped
1/3 cup freshly grated parmesan cheese (OPTIONAL)

Preheat oven to 500˚F. Line a baking sheet with parchment paper. Slice the potato up into french fry sized slices, leaving the peel on (or you can peel them if you want). Place the potato strips in a large bowl. Drizzle with a little olive oil, sprinkle with a little salt and pepper and then add the chopped rosemary. Use your hands to get the oil and seasonings distributed evenly onto the potato. Spread the potato strips onto the prepared baking sheet. Bake for 15 minutes or until browned and crispy. Remove from oven and if desired, sprinkle with cheese.

Have a fantastic weekend!