Recipies

Spring Rolls

Serving Size- about 8-10 spring rolls

Ingredients

1 package rice papers (Round)

1 Cup chopped fresh cilantro

1/2 Cup finely chopped carrots

1 Cup bean sprouts

Sprinkle of ground black pepper

1 Cup vermicelli noodles (prepared)

1 Cup tofu thinly sliced (Optional)


Instructions

Wet 4 paper towels, place rice paper on top of 2 wet paper towels, then cover with other 2 paper towels.

Let sit for about 30-45 seconds, or until rice paper is soft.

Lay rice paper flat, assemble enough ingredients to fill the center of the rice paper.

Fold in top and bottom and roll the rest.

Enjoy.

Sauce (Optional)

2-3 Tbs sesame oil

2 Tbs sunflower seed butter or peanut butter

1/8 cup sweet chili sauce

2 Tbs Tamari soy sauce


Instructions

Mix all together and use as dipping sauce or serve on top.

Salsa

Serving size- 24-26 servings

Ingredients

5 Roma tomatoes

1/3 Sweet onion

3/4 Cup cilantro

1 Chili Pepper

1 Clove of garlic

1/2 Lime juiced

1/2 t. Salt

4 T. Tomato sauce

Instructions

Preheat oven to 500ºF

Cut tomatoes in half and place on pan. Place in oven until tops are turning black.

Take out of oven and wait for them to cool. Once cool, peel off the skin. It is ok if there is a little bit of skin left on the tomato.

Place tomatoes in blender along with all other ingredients.

Blend until you like the consistency of the salsa.

Eat up.

It usually makes it easier if you put the tomatoes and the tomato sauce on the bottom of the blender.


Options

You might want to try using a garlic press or cutting the garlic into small pieces so it blends easier.