Vegetarian News

Chili Green Bean and Egg Spring Rolls

https://naturallyella.com/egg-spring-rolls/

What’s my favorite summer food? Anything portable as I feel like I’m always on the move! These spring rolls are packed with cooked green beans, herby noodles, and to bring it all together, fried egg. It’s a perfect on-the-go meal for me!

Loaded up with Vegetables

I think there’s no better thing than having a hand-held option to eat a delicious array of vegetables. It’s easy to load them up with any of the seasonal vegetables. During the summer, you could also add cucumbers, different types of peppers, greens, cabbage, or eggplant.

During the cooler months, this would also work well with carrots, sweet potatoes, spinach, chard, and/or kale.

Make it a meal: Pete and Gerry’s Organic Eggs

Beyond the delicious array of vegetables, these spring rolls are also great as a meal with help from Pete and Gerry’s Organic Eggs. One of the reasons I like using these eggs is because I know they come from small family farms that are dedicated to humanely raising chickens and ensuring care of the land for future generations.

Herbs

When it comes to spring rolls in the summer, basil is the obvious choice. However, it’s not the only option. A few other ways to jazz up the rice noodles include cilantro, mint, dill, or parsley. Some of these options are better for the fall/winter vegetables but I’ve yet to find a combination I don’t like.

Rice Noodles

I love adding rice noodles to the rolls as a way to bulk up the overall bite. I prefer the smaller brown rice noodles but I’ve also used thicker ones in the past. Of course, you don’t have to use noodles at all. I’ll occasionally swap out the noodles for lettuce or spinach.

The Wrappers

Finally, there are a few different types of wrappers. There’s round/square and white/brown. While I like using brown rice papers, I find they are a bit tougher to roll. I’ve been sticking to the smaller 6” white wrappers, which is what I used for this recipe.

Chili Green Bean and Egg Spring Rolls

Scale

Ingredients

Eggs

1 teaspoon olive oil

2 Pete and Gerry’s Organic Eggs

Green Beans

¼ pound green beans

1 cup (about 1 medium sized) sliced red pepper (see note)

2 teaspoons olive oil

3 tablespoons soy sauce

1 tablespoon garlic chili sauce (see note)

½ teaspoon sesame seeds

2 teaspoons honey

Everything Else

2 ounces thin rice noodles

¼ cup julienned fresh basil

1 teaspoon sesame oil

8, 6” spring roll rice paper wrappers

Instructions

Heat a nonstick skillet over medium-low heat and add olive oil. Crack the eggs into the pan and break the yolk. Cover the pan with a lid and let cook until the egg is cooked/set. You can flip the eggs if the top isn’t setting. The goal is to keep the egg together.
When the egg is set, transfer to a cutting board, let cool slightly, then cut into ¼” thick strips that are roughly 3” long.
Once the eggs are done, prep the vegetables. Trim the green beans, cut in half, then carefully slice the green beans in half lengthwise. Slice the peppers into similar size. Heat a skillet on medium heat and add olive oil followed by the vegetables. Cook until vegetables are tender, 6 to 8 minutes. While the vegetables are cooking, combine soy sauce, chili sauce, sesame seeds, and honey.
When the vegetables are done, turn the heat to low and add the soy mixture. Cook for a minute or two more, just until the green beans are coated.
While the vegetables are cooking, cook the noodles according to the package. Drain, rinse, and put the noodles back into the pan. Add the basil and sesame oil to the noodles and toss to coat.
Once you have all the parts ready, set up your wrapping station with the eggs, vegetables, noodles, wrappers, and a small container of warm water to soak the rice papers.
Soak the rice paper for 10 seconds (you don’t want it too soft when taking it out of the water, it will soften as you add filling.) Place rice paper on a wet cutting board and load rice noodles, green bean mixture, and eggs. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.

● Once done slice in half and serve with a little bowl of soy sauce or favorite dipping sauce.

Vegetarian News

Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.

Marinated Tomato and Avocado Salad

Author: Kate Kasbee
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 minutes
Yield: 8 servings
Category: Salad
Cuisine: Vegan
Diet: Vegan

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Ingredients

2 pounds pearl tomatoes on the vine
½ red onion
4 garlic cloves, peeled and finely chopped
1 ½ tablespoons lime juice
2 tablespoons olive oil
1 teaspoon agave
½ teaspoon salt
A few twists of black pepper
1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
&frac13; cup cilantro, chopped

Instructions

Quarter the pearl tomatoes and place them in a large bowl. Peel the red onion and cut it in half from tip to root. Place the flat part of the onion on your cutting board and carefully slice it into thin half moons. Add the onion to the bowl with the tomatoes.
Combine the chopped garlic, lime juice, olive oil, agave, salt, and black pepper in a small bowl and stir to combine. The marinade should be salty, tangy, and just a tad sweet – adjust the ingredients until balanced.
Pour the marinade over the sliced tomatoes and onion and gently toss to coat. Marinate the tomatoes in the refrigerator for at least 30 minutes.
Just before serving, drain any excess liquid from the tomatoes. Tip: if you’re serving this salad with cooked quinoa, couscous, or pasta, reserve the marinade for extra dressing. Transfer the marinated tomatoes and onions to a serving platter and add the diced avocado. Top with chopped cilantro and serve fresh.