Wednesday, October 21, 2015

Fresh Fall Rolls with Spicy Peanut Sauce

Tomorrow is National Nut Day. 

I'm going to just let that sink in a bit. 

For Recipe Redux we were instructed to make a nut recipe. I thought about writing this as "Buy jar of Trader Joe's Valencia Peanut Butter. Insert spoon. Enjoy."

But I decided that'd be rude. So I grabbed what was in my CSA and turned fresh spring/summer rolls into fresh fall rolls. Because peanut is amazing sweet AND savory.


Fresh Fall Rolls with Spicy Peanut Sauce 

  • Vietnamese Rice Paper Wraps
  • Vermicelli noodles, cooked
  • Beets, cut into matchsticks
  • Carrots, cut into match sticks
  • Red cabbage, cut into strips 
  • Tofu, drained, pressed and cut into matchsticks 
  • Cilantro
Peanut Sauce
  • 3/4 cup peanut butter (no salt, no sugar, no oil. just peanuts)
  • 1/4 cup coconut milk (the refrigerated not canned variety) 
  • 1 T soy sauce
  • Juice of 1 lemon
  • 1 teaspoon maple syrup
  • 1 clove garlic, minced
  • 1 in. fresh ginger, minced
  • Sriracha and chili oil to taste 

  1. Mix peanut butter and coconut milk together. If it's not mixing well, microwave for 30 seconds to soften peanut butter. Add in all other ingredients, mix well and adjust as necessary.
  2. To assemble rolls, soak a rice paper wrap in warm water until flexible. 
  3. Lay wrap on plate and place desired ingredients in the middle on the circle.
4. Gently fold the top and bottom ends in, and then wrap it from the right to left side (like a burrito).
5. Repeat for as many fresh rolls as you'd like to make
6. Dip in peanut sauce and enjoy! 
Grab your friends and enjoy!

Monday, September 21, 2015

Freezer Meal: Curry + Rice

Want to know what happens when you don't blog for 6 months? You not only forget your password (easily fixable problem) but you forget the email that you've been using to blog with since 2008.

A lot has happened since March. I've fallen out of love, fallen in love, been a nomad, moved to a new apartment, traveled to Ireland for the best wedding ever, taken a few trips to Vancouver, lived. Things that have not been happening: writing for myself, making my own recipes, and generally being super active on social media. (Except instagram. #addicted).

To get me back on this bandwagon, I've turned to good ol' Recipe Redux. And September's theme is Fantastic Freezer Meals. Heck to the yes.

Yes I work from home, and yes I still need super quick, simple, easy recipes to make all week long for dinner. Otherwise, I'm an eating out, take-out-aholic. While there's nothing i love more than decompressing on the weekend by making a more complicated feast, Monday-Thursday simple is key.

Because even when you work at home, your day goes like:




 and before you know it it's 7PM and you're starving. (those baby carrots just never last). 

Having a meal you can just microwave is just glorious.

Now this curry recipe is far from authentic. Yes, I made my own curry paste (it's not that hard), but still, it's kinda out there. Potatoes are optional (you might not like the texture reheated). Tofu is ideal to freeze because it tastes even better after it's been frozen (seriously). And freezing rice is just the best. I actually would rather freeze it immediately than to put it in the fridge to go instantly stale. Make a big batch on the weekend for a dinner, and then freeze whatever's left.

Freezable Curry + Rice

Makes 10 servings

  • 4 cups rice (dry)
  • 6 T curry paste
  • 2T coconut palm sugar
  • 6 cans coconut milk
  • 2 T soy sauce
  • 2 blocks of tofu, diced 
  • Snap peas
  • Green pepper, chopped
  • 2 Russet potatoes, chopped into 1 inch cubes 
  • Optional: 1 Thai chili, minced

  1. Make rice. Want to make it super fast? Make the rice in a rice cooker (best appliance purchase of last year, by far). 
  2. In a large pan, sauté curry paste with coconut palm sugar over medium high heat, until it becomes fragrant. 
  3. Poor in coconut milk, tofu, snap peas, green pepper and potatoes (and Thai chili if you can stand the heat). Bring to a low boil and then reduce the heat to simmer. Simmer for 20-30 minutes, until potatoes are soft. 
  4. Once rice is made, spread it onto a sheet pan. Reserve some for immediate consumption, and prep the rest for freezing. I could tell you exactly what this post says, with uglier photos, but I'd rather not. Just do it.
  5. Serve rice with curry immediately. 
  6. After you're done eating, pour the curry into 8-12 oz glass containers (like a mason jar). Place in fridge for at least 2 hours before moving to the freezer. (If it is at all warm, don't place directly into freezer. Unless you love exploded glass in your freezer. Been there, don't that. You don't want that). 
  7. When you are craving some curry, then reheat the rice and curry in a microwave or on the stovetop. Voila!
Want more (and likely better freezer meals?). Check these out:  

Friday, March 13, 2015

Breakfast Matcha Rice Pudding: Vegan, Gluten-Free

Disclaimer: By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win  prizes associated with the contest. I was not compensated for my time.

There's something I need to get off my chest: I love white rice. Love Love Love it. Brown rice has it's appropriate applications, but white rice, well it's just perfect all the time. And guess what, it's nearly identical nutritionally to brown rice. Say WHATTTTTTTTT??? I know, it's a little crazy, and I'm all about whole grains, but you're only missing out on 1 gram of fiber, and a little bit of magnesium by choosing white rice. Seriously. So add another veggie and never ever again feel guilty about white rice again.

What else do I love about white rice? Well, you can find delicious US-Grown White Rice (local-ish, heck yes!), it's super affordable (especially when bought in bulk), it's gluten-free, and the least allergenic of all grains. How do you know if a rice is grown here in the states? Look for this handy dandy label:
So Think Rice and don't dismiss it from you balanced diet! I just this year finally learned how to make a good risotto, and then I realized that rice pudding is simply a sweet risotto. And I had to make it.

Matcha is so hot right now and I couldn't be happier. Love me the nutty green tea flavor, concentrated and oh-so-beautiful. Plus, with the addition of almond butter and toppings, this is a balanced breakfast. Forget about rice pudding just being for dessert! Think Rice for breakfast--why not??

Breakfast Matcha Rice Pudding: Vegan, Gluten-Free 
Makes 6 servings
  • 1 cup US-Grown Arborio Rice 
  • 1/4 cup maple syrup
  • 1 can full-fat coconut milk
  • 1/2 tsp vanilla extract
  • 2 Tbsp almond butter 
  • 1 1/2 cup unsweetened almond milk
  • 2 Tbsp matcha powder 
  • Toasted almonds
  • Sliced banana
  • Toasted unsweetened coconut
 1. Rinse US-Grown Arborio Rice
2. Mix rice, maple syrup, coconut milk, vanilla, and almond butter in a saucepan. Bring to boil.
3. Reduce to a simmer and stir every 5 minutes until coconut milk is fully absorbed. About 20 minutes.
4. While rice is simmering, mix 1 1/2 cup almond milk with matcha green tea and whisk until fully incorporated.
5. Once coconut milk is fully absorbed, mix in matcha almond milk, 1/2 cup at a time. Wait until milk is fully absorbed before adding the next 1/2 cup. Cook until all matcha almond milk is incorporated.
6. Rice should be soft, and a pudding consistency.
7. Pour into bowls, and serve topped with almonds, banana, and coconut.
8. Good morning!
Oh and BTW, the winner of the RawSpiceBar giveaway is AnneinVan who posted this lovely picture of her oh-so-organized spice cabinet!

Friday, March 6, 2015

Giveaway: RawSpiceBar

I know, boxes are a dime a dozen. Whether it's makeup, natural food, or pet food, everyone is making a monthly subscription box. I usually just say no, but when I got an email from RawSpiceBar, for their monthly spice collection I was intrigued. I only recently finally bought a mortar and pestle, and in my hunt for authentic food from around the world, I've been hunting down spices in ethnic markets and specialty stores. Have curated freshly ground spices from top Chefs sent to my door is a very intriguing idea! 

Each month as a RawSpiceBar subscriber you receive three unique, globally-inspired, freshly ground spice blends to use in every day cooking AND recipes that incorporate each. Whether you consider yourself a foodie or a brand new cook, these blends can elevate your cooking. 

How to Enter to Win a 3-montRawSpiceBar subscription:
  • Leave a comment below on your favorite spice and how you use it.
  • Receive a 2nd entry by Tweeting "Enter to win @ElizabethEat 's @RawSpiceBar #giveaway"
  • Receive a 3rd entry by sharing a picture of your spice drawer on Instagram and tagging @ElizabethEats and @RawSpiceBar 
  • Contest open from Friday March 6th 10AM to Friday March 13th 8AM. 
  • Open to residents of US and Canada only

Happy entering! I'll be here sipping my rose chai from February's box! 
Full disclosure: I received a free February spice collection from RawSpiceBar. I was not paid to host this giveaway. All opinions are my own. 

Saturday, February 21, 2015

Recipe Redux: Thai Chocolate Cream Pie: Vegan Gluten-free


Despite having a wicked sweet tooth, chocolate is not usually my go-to. I mean, I would never ever say no to chocolate, but it's not my automatic YES GIVE ME ALL THE FOOD response. This month's Recipe Redux theme however, was all about the good stuff:
Favorite Chocolate Matches 
Does your chocolate need a friend? This month’s posting will be after Valentine’s Day, so you may have a bit of extra chocolate around. What’s your favorite chocolate match? Be it traditional peanut butter or something more exotic like cayenne + chocolate. Show us your favorite healthy chocolate combo recipe.

So I obviously turned to my trusty Flavor Bible to see what new innovative flavors I could come up with. And there I pieced together this gem:
Chocolate + coconut + lemongrass + chilies 
holler! And I happened to have a Chocolate Cream Pie recipe I'd been wanting to play with, and hench this Thai-inspired Cream Pie was born. Is it authentic? Absolutely not. Is it decadent, but packs a kick afterward? Yes! And it just happens to have quite a bit more protein than you typical cream pie.

This was shockingly my first time making coconut whipped cream. The main reason being I do not own a standing mixer or any mixer besides a whisk. Because I am total fail at baking and don't think it's worth the investment. But luckily I have an amazing friend who happens to be the best food blogger in the world as well as the most generous person I've ever met. Thank you Ashlae for the hand mixer. Anyways, whipped coconut cream is probably the easiest thing in the world, can be adapted to many different flavors, AND holds it's texture sooooooo much better than regular whipped cream

Thai Chocolate Cream Pie
recipe adapted from Rouxbe 
  • 2.5 cups roasted, unsalted peanuts
  • 1/4 cup coconut sugar
  • 2 Tbsp coconut oil
  • 1/2 tsp sea salt 

  • 1 1/2 bags of vegan dark chocolate chips (67% or higher)
  • 2 packages soft tofu
  • 1/4 cup unsweetened almond or coconut milk
  • 1/2 tsp vanilla extract
  • 4 Thai chilies, crushed

Whipped Cream: 

1. Make crust: In a food processor pulse peanuts and sugar into a fine meal (not quite nut butter consistency but close). Add in coconut oil and sea salt. Press and shape into the bottom of a 9"pie shell or springform pan. It's easiest if you just do the bottom--not up the sides.
2. Prepare filling: Melt chocolate chips. Blend all ingredients together in a high speed blender or food processor.. 
3. Pour into pie shell. Let set in fridge for at least 20 minutes
4. Make whipped cream, adding in lemongrass simple syrup to balance the coconut flavor. 
5. Enjoy!