Spring rolls are great for lunch, dinner, or even an after-school snack. You can put whatever you have on hand in them, they don’t take long to make, and the wrappers can be kept in the pantry for months!
We had a variety of veggies in ours, some Asian Ground NotPork and topped it all of with a bit of Nori Komi Furikake (Rice Seasoning). This type of Furikake doesn’t have any fish in it.
Asian Ground NotPork Yield
2 cups
Prep Time
8h
Cook Time
10m
Equipment Required list special equipment here Ingredients 1 cup walnuts 1 cup almonds 2-1⁄2 cups water, filtered 1⁄2 teaspoon onion powder 1⁄4 teaspoon garlic powder 1⁄4 teaspoon coriander, ground 1⁄2 teaspoon black pepper ground 1-1⁄2 tablespoons cilantro, dried 1⁄2 teaspoon basil, dried 1⁄4 teaspoon mint, dried 1⁄2 teaspoon Mrs Dash Table Blend 1⁄4 teaspoon mustard, ground 1 clove garlic 1 teaspoon ginger, fresh, grated lime juice (juice of one lime) 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 tablespoon GF tamari sauce 1 teaspoon Coconut Secret Coconut Aminos 1⁄2 teaspoon Thai fish sauce 3 teaspoons chili paste 1 tablespoon olive oil 2 tablespoons peanut oil Directions Soak nuts over night in a bowl, covered with the filtered water.
I love it when the weather cools off and I can have hot soups for lunch or dinner! This soup is quick and easy to make, once the veggies are prepped. You could do all of that the night before, or in the morning before heading off to work, then it’s quick to make at dinner.
I used the block of tofu that I pressed for the Tools: TofuXpress Review .
Halloween is one of my favorite holidays. A while back, I got this cookie cutter.
It’s the Fred and Friends Gingerdead Men Cookie Cutter/Stamps , and it’s under 7 bucks on Amazon! F&F has all kinds of fun and funny gadgets that will make you smile, some for the kitchen, some for entertaining, and many for around the house.
I knew I wanted to make a chocolate pumpkin cookie dough for these.
Vanilla Cashew Icing Yield
1-1/2 cups
Prep Time
12h
Equipment Required list special equipment here Ingredients 1 cup cashews, raw 2 cups water, filtered 1 tablespoon vanilla extract 1⁄2 cup So Delicious coconut milk 1 tablespoon lemon juice 1 tablespoon Coconut Secret Coconut Nectar Directions Soak cashews in the filtered water for at least 12 hours.
Note: Starting today, I’m trying out a new recipe format. I hope that you find this new method useful. It should allow you to use various programs and apps, such as Paprika, to capture the recipes without having to cut and paste. Let me know on the ScrapDeli Facebook page if you like it, or would prefer the old method!_
Pumpkin combined with a bit of chocolate is one of my favorite flavor combinations.
Chocolate Shell Syrup Yield
1/2 tp 3/4 cups
Prep Time
5m
Cook Time
10m
Equipment Required list special equipment here Ingredients 1⁄2 cup coconut oil, refined, melted 1⁄4 cup cacao powder 1⁄2 teaspoon vanilla 2 tablespoons raw agave syrup 1 teaspoon maple syrup 1⁄8 teaspoon cinnamon Directions Place all of the ingredients in a blender jar.
It’s the time of year when just about every foodie magazine and television show is featuring something made out of pumpkin! So often, though, the recipes call for canned pumpkin puree. It will work, if you don’t have access to the fresh stuff, but making your own is not all that difficult!
Start with a fresh, sweet, pie pumpkin.
Organic is the best. You don’t want to use a jack-o-lantern pumpkin.
Or mozzarella sticks… Doesn’t matter what you compare it to, I just call it “M-M-M Good!”
This is pretty simple to make, and you can use any type of tofu, except the silken varitey. If you make it from soft tofu, it often reminds adults of deep-fried mozzarella. Kids tend to like it made from a firmer tofu, and often say it tastes like chicken nuggets to them.
We eat a lot of tofu! I use it in both sweet and savory dishes. That means I’m doing a lot of pressing, to squeeze the water out of the block of tofu. You probably saw the post In The Kitchen: Tofu about the standard, low-tech way of pressing it. It works, but it’s messy and leaves me with a lot of stuff to wash. It also uses a lot of paper towels.
A beautiful pesto sauce adds both a nutritional and presentation punch to your dishes. Making it is about as easy as it gets. Here’s my setup.
Equipment blender
squeeze bottle (optional)
Ingredients 1 cup raw pine nuts, soaked 2 to 4 hours
2 cups fresh organic spinach, packed
2 tablespoons olive oil
1 teaspoon white Balsamic vinegar
1 tablespoon dried basil, or the equivalent fresh
salt and pepper
In keeping with my make-it-from-scratch theme for my pizza , I opted to make vegan mozzarella cheese from scratch.
I cheated a bit, because I used the recipe from this book:
The book is “Artisan Vegan Cheese”, by Miyoko Schinner. The recipe is on page 44, and it’s called “Meltable Mozzarella”.
Note: Read the entire post before you try this at home!
This cheese is made in two parts. First you make a mixture of yogurt, oil and water, and allow it to “culture” at room temperature for up to 24 hours.
Vegan Mozzarella Culture Yield
2 cups
Equipment Required blender clean glass bowl with cover, for culturing the cheese Ingredients 1 cup yogurt, plain, unsweetened, nondairy 1⁄2 cup water 1⁄3 cup canola oil 1 teaspoon salt Directions Put all the ingredients in the blender. Process until smooth and creamy. Pour the culture into a clean glass bowl and cover.
On Monday, when I made pizza , my goal was to make it as much from scratch as possible. While the dough was a challenge, I already knew I could make pizza sauce easily! You can do this yourself, and don’t have to buy some Frankenfood brand in a jar or can. And best of all: you get to choose the seasoning!
This is for a very basic sauce, lightly flavored with Italian spices.
I love pizza. For years I’ve made regular (wheat) pizza dough from scratch without any problems. It was easy and we had home-made pizza fairly regularly.
Since going gluten free, anything even vaguely bread related has been quite a challenge for me. But, once I got the Flat Bread figured out, I was pretty sure I could make pizza crust. Finally!
Here’s my setup.
Equipment stand mixer with dough hook