Thai Spring Rolls

Ingredients

Servings: makes 8 
2 large carrots, julienned        
2 julienned green onions        
1/2 julienned sweet red pepper
 1 julienned cucumber 
1 tspn olive oil
1/4 teaspoon fresh ground black pepper
1 pinch sea salt
1 (3 ounce) package dried bean or rice thread noodles (better than cellophane noodles)
16 rice paper, rounds softened 8-inch
1/8 cup slivered fresh basil or 1/8 cup mint
1/4 cup minced fresh cilantro 
1/4 cup of ground peanuts
 Sesame seeds
 Mint leaves (option)

In a large bowl, combine the carrots, green onions, olive oil, red peppers, peanuts salt and pepper: toss well. Let marinate at room temperature for 10 minutes, stir frequently.

Peanut sauce 
1/3 cup hot water
2/3 cup peanut butter (fresh ground peanut butter breaks down better than a brand name)
1/3 cup liquid aminos (or soy sauce)
2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
1/4 cup maple syrup 
1/4 cup dry sherry

In a separate bowl, combine all peanut sauce ingredients together and stir. Serve as a dipping sauce with the spring rolls.

Noodles
- Place the noodles in a medium bowl of hot water and soak for 10 minutes, or until the noodles are softened.
- Drain well and cut into 2-inch pieces and set aside. 

Folding
- Soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
- Dip each rice-paper round into the water for 10 seconds, or until softened and translucent.
 - Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture 
- Sprinkle with cilantro and basil (or mint) leaves.
- Fold the bottom edge over the filling; fold in both sides and roll up tightly.
- Press to seal
 - Add sesame seeds to tops
- Place on a plate seam side down; cover with aluminum foil if traveling. Do not stack the rice papers; they will stick together.
- Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).

Minestrone Soup

Healthy Benefits

Minestrone soup is a crowd pleaser made with seasonal vegetables that's versatile since you can use what you have on hand. It's a low calorie soup that's high in fiber, protein, vitamins, minerals, well balanced and low in fat. It will fill you up on very few calories. The fiber of the plant foods will fill you up without adding fat.

Ingredients   187 calories per serving (serves 8)

1 small onion, chopped
3-1/2 cups low sodium vegetable broth (or water), both are good
3 cups fresh tomatoes (or whole peeled tomatoes or diced tomatoes) (14.5 oz)
1 garlic clove minced
2 medium carrots, diced
1 stalk celery, diced
2 medium potatoes, diced
1 tablespoon chopped fresh parsley
1 teaspoon dried basil
1 medium zucchini, diced
1/2 cup cooked pasta shells
1 cup cooked kidney beans (or one 15 oz can drained)
2-1/2 cups chopped greens (spinach, chard, collards and/or kale)
Dash of crushed red pepper flakes
Salt to taste

Preparation

- Heat 1/2 cup water in large pot
- Add onion and cook over medium-high heat stirring frequently until onion is soft
- Add whole peeled tomatoes, remaining vegetable broth or water, garlic, carrots, celery, potatoes, parsley and basil. Bring to a simmer, cover and cook for 20 minutes.
- Add remaining ingredients for additional 10 minutes

Note to vegan chef:

I like to keep the pasta shells a little on the el dente side. You can top it off with additional water or vegetable broth if you find that it's too thick. Control the sodium by using water or making your own vegetable broth.  

Nutrition: (per 1 serving)

Inspired by Jenifer Raymond, Food for Life book by Neal Barnard, M.D., page 225

Reference:  Calorie Count