Thai Salad Rolls w/ Peanut Sauce

One of my favorite appetizers that shouldn't be an appetizer. These things are so delicious, I could eat them as a main course, except an order only has like 3 rolls.
The ingredients are simple. The process somewhat precise. The end result, perfection. Here it is.

Thai Salad Rolls w/ Peanut Sauce
24 rolls (12 cut in half)
Ingredients:
1/4 head of cabbage, sliced
2 carrots, shredded
3 stems green onions, diced
about 2 cups white mushrooms, sliced
1 package of extra firm tofu, drained and cubed
1 package rice wraps, square or round
Also you will need: plate with water, and a surface with a damp paper towel (I used a cutting board)


Process:

My basic set up

1. Wash, rinse, slice, shred, dice, and cube your ingredients. Arrange your work station.
2. Place one rice wrap in the plate of water and completely saturate, but don't let it get soggy. Transfer to your wet paper towel to fill.
3. Place a small hand full of cabbage in the center of the wrap, a pinch of carrots, 4 or 5 pieces of mushroom, and a pinch of green onions, and place 3 or 4 pieces of tofu along the side of your mound of veggies.
4. Wrapping may be a bit tricky, take the corners closest to you and fold over, tucking under your filling, try to wrap as tight as possible without puncturing the wrap, (they are fragile).
5. Place to the side until finished, cut in half. Serve fresh* with peanut sauce.

*They will keep in an airtight container for hours until ready in the refrigerator.

Peanut Satay Sauce
Ingredients:
1/2 cup smooth peanut butter
2 tbsp soy sauce
1 tsp red chili paste (Sriracha)
1 tbsp dark brown sugar
2 tbsp lemon or lime juice
1 or 2 cloves garlic
1/4 cup hot water (more or less to preference)

Directions:
Combine all ingredients expect hot water in a blender or food processor and pulse until well combined. Gradually add some hot water and pulse to thin the sauce to your liking.
Enjoy!

*Sorry I don't have a picture with the sauce.

Roasted Purple Cauliflower

Purple cauliflower!! How come it's taken me this long to hear about these? Okay so purple cauliflower isn't much different than the white variety. This veggie is purple due to an antioxidant flavonoid called anthocyanin (also found in blueberries, red cabbage and red wine). This flavonoid helps stabilize capillary walls. Nice huh! Well enough about that! Here it is.

Roasted Purple Cauliflower
Ingredients:
1 head cauliflower
2-3 cloves of garlic
1 oz lemon juice
olive oil
salt and pepper
cheese (your choice)

Directions:
1. Preheat oven to 400F. Cut cauliflower into florets and put in a single layer in an oven safe dish. Toss in garlic. Drizzle lemon juice and olive oil. Sprinkle with salt and pepper.
2. Place in oven, uncovered, for 25-30 minutes, or until top is slightly browned
3. Test for desired tenderness.
4. Douse in cheese :) I used mozzarella style daiya, but prefer cheddar style for cauliflower

Went a little weak on the cheese for the picture.
Had to add more :)

Mung Bean Salad

Mung Bean Salad with Peppers and Basil
Adapted from recipe at www.thekitchn.com

Ingredients:
2 cups sprouted mung beans*
2 green bell peppers, chopped
2 red bell peppers, chopped
1 red onion, diced
2 cloves garlic, minced
1 cup basil leaves, chopped
2 tablespoon parsley, chopped
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Kosher salt
Freshly ground black pepper

Directions:
Prepare beans according to directions on package; I used Truroots organic sprouted mung beans. Stovetop cooking directions: Add 1 cup beans to 3 cups boiling water. Cook 5 minutes, turn off heat, cover and let sit 2 more minutes. drain excess liquid, if necessary.
In a large bowl, whisk together oil and vinegar. Add the beans, peppers, onion, garlic, basil, and parsley, and toss to coat. season to taste with salt and pepper.
Serve at room temp or chilled.
*1 cup uncooked yields about 2 cups cooked.
Serves 1 =P
Simple and delicious!