Archive | July, 2011

Marinated Mushroom Summer Rolls

31 Jul

HI (:

M.I.A. again I know, but HEY it’s summer!!  I’m trying to relax, vacation and work… that’s a pretty difficult combination let me tell you!

The juice cleanse was somewhat a success.  I’m not down on myself for stopping because I’m pretty proud that I made it THREE DAYS!!  I tried a juice cleanse last year and only made it 1 and a half!  I’m still juicing in the morning, drinking plenty of water and trying my best to eat healthy, raw foods.  Ryan and I are going to the Outer Bank, North Carolina in a week and we are going to try a cleanse together when we get back.  It will be fun having someone juicing with me!!

Here’s a recipe I’ve been withholding from you guys (so sorry).  I have really come to l-o-v-e mushrooms lately.  Their texture is out of this world and their versatility is crazy!  I decided to keep the portobello mushrooms raw and simply marinate them instead of sauteing.  The final product was definitely a success.

Marinated Mushroom Summer Rolls

Serves 4-6


2/3 cup water

1/3 cup soy sauce

1/3 cup raw coconut vinegar

1/2 tsp. liquid smoke

1/4 tsp. red pepper flakes

4 garlic cloves, grated

Summer Rolls:

Marinade (recipe above)

3 large portobello mushrooms, sliced

1 head romaine lettuce

1/2 cup snow peas

Rice noodles, cooked (or leftover noodle stir fry)

6-8 rice papers

Optional: tofu

Various vegetables like sprouts, red pepper, mint, cilantro, celery, onion, etc.


Combine all ingredients for the marinade and whisk to fully combine.  Add in mushrooms and marinade at least 2 hours (best if marinated overnight).

Strain the mushrooms being sure to catch the excess marinade in a bowl for dipping.

Soak the rice papers in cold water for 5 minutes, or until pliable.

Transfer the soaked rice paper to a glass plate (glass so they don’t stick) and begin stuffing.

Roll up and sprinkle with sesame seeds if desired.  Store in an airtight container, with each roll separated by parchment or wax paper, until serving.  Best to be eaten within the hour.

I found this awesome video [CLICK HERE].  She definitely makes rolling summer rolls seem less daunting.

Good luck and enjoy!!



Juice Cleanse (Day 2)

19 Jul

HELLO EVERYONE!  I have taken a little 5 day blogcation and I feel rejuvenated!!  It’s definitely a job on its own blogging and cooking!!  A job I love that is!

So while I’ve been away I’ve made some great recipes (to come soon) and also started a juice cleanse.  Today is day 2 and I’m feeling pretty good!

Day 1 was rough.  I hadn’t picked up the juicer yet, so I was running on empty (literally).  Luckily I made a smoothie with the Vita-Mix at work to save the day.  I used 3 small beets, 1 cucumber, 5 dinosaur kale leaves, 1 mango and the juice of 1 small lime (and some water).  After blending I strained the smoothie through cheese cloth!!  The result was an amazingly velvet smooth juice!!  The only problem… it was 3 p.m. and I hadn’t eaten anything all day.  My blood sugar spiked FAST and I felt almost worse than before.  I drank water and tried to relax.  After a half hour I felt much, much better.

Later in the night I had the juicer!!  Around 9:30 p.m. I made a quick sweet juice with 1/2 cup pitted cherries, 3 celery stalks and about 1 cup of red grapes.  This made a lot of juice!!  Definitely a good 2 servings.  This drink really helped me sleep like a baby!!  I went to bed around 11 and slept a good 9 hours.  Felt amazing!

So day 2… woke up and felt great.  I couldn’t believe I wasn’t tearing through the cabinets looking for breakfast food!  I had 2 glasses of lemon water with a smidgen of cayenne to start and then I made a juice.

Extreme Juiced Energy

Serves 1-3

4 organic carrots

1 organic mango, skin removed

1 organic pink lady apple

1 organic kiwi, skin on

1 small organic beet

1 bunch watercress

1 organic valencia orange


Juice all according to your juicers instructions.  Drink and enjoy slowly!

Now I’m off to make a green drink to get me through visiting a vegan bakery (Wildflour) in Pawtucket… HELP!!

Banana Soft Serve with Cookie Dough Crumbles

14 Jul

Oh how I love blog surfing!  Gets the ideas flowing, the kitchen humming and yields many happy bellies!!  I must say, I am enticed by all the savory meals I see like black bean burgers from CanYouStayForDinner, sloppy joes from NeverHomeMaker, and pizza quinoa casserole from PeasAndThankYou!  But there is nothing like dessert… vanilla bean cupcakes with chocolate ganache from PPK, chocolate glazed donuts from VeganDad, and… dun dun dun… chocolate chip cookie dough (or peanut butter chocolate crunch) blizzards from OhSheGlows!!!!  AHHHH!

I remember being younger with my sister and craving some sweets after dinner on a summer night.  She was DQ Blizzard CRAZY (and I think she might still be lol)!  We would go to one of two places, DQ or Rosewoods.  Since I am a peanut butter and chocolate fiend, I can imagine when we would go to DQ I’d get something with a Reese’s peanut butter cup mix in… definitely not vegan (or the healthiest).  And if we went to Rosewoods I would get the chocolate peanut butter ice cream or the chocolate cookie dough and peanut butter ice cream.  Oh man!

I admit, in the past year or more since going vegan, I still don’t shy away from a great dessert.  I don’t really buy vegan ice creams because not only are they expensive at the grocery store, but they don’t satisfy the same as a warm baked ginger cookie or a strawberry-lemonade cupcake straight from the oven.  Thanks to Angela from OhSheGlows (among other who inspired her), I have found a way to be creatively satisfied with healathy-ish desserts while still satisfying my sweet tooth.  Banana soft serve!!!

The cookie dough recipe was inspired by Colorful Palate’s chocolate chip cookie dough recipe.

Cookie Dough Delight

Serves 2-3 (with an excess of cookie dough)

Cookie Dough:

1/2 cup coconut flour

1/4 cup brown rice flour

1/2 cup raw coconut crystals

1/2 cup Earth Balance butter, softened at room temperature

1/4-1/2 tsp. cinnamon

1/2 tsp. almond extract

Banana soft serve:

1 1/2 cups frozen banana chunks

1/2 tsp. vanilla extract

1-2 Tbsp. dairy-free milk or mimiccream


Chocolate chips


For the cookie dough:  In a medium mixing bowl, combine the flours, sugar and cinnamon with a whisk until completely incorporated.  With a fork, mix/mash in the Earth Balance butter and almond extract until a dough forms.  Set aside in the freezer to set.

For the banana soft serve:  In a food processor combine all ingredients and pulse/process until smooth.  Add 2/3 of the cookie dough mixture and pulse until combined.  Now would be the time to add all mix-ins like peanut butter, chocolate (or cocoa), fruit, coconut flakes, etc., etc.

Portion the banana soft serve into 2-3 bowls and top with the remaining cookie dough, chocolate chips and whatever other toppings you would like.  Enjoy!!

Hopefully this will help to keep you all cool on these unbearably humid days!!  I know my mom enjoyed hers this morning to cool down!!  And since there’s some of leftover cookie dough and always a plethora of frozen banana chunks, I’m going to assume I will be having some more for breakfast.  I <3 summer!!

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