Posts Tagged ‘harvesting’

Vietnamese spring rolls, lentil-peanut sauce and thai hummus

Vietnamise veggie rolls with lentil-peanut sauce and thai-hummus dip

I love, love love Vietnamese, fresh spring rolls. They’re tasty, easy to modify, and a great way to eat tons of veggies at once. Quite often people feel they need a lot of time to prepare, but I must disagree: the sauces come up quickly and the most time demanding part is chopping the veggies and soaking all the rice papers one by one. But if you’re more than one cooking and prepping, they’re superfast and just great food for weekdays too.

Also it’s fun to make them: if you have children, even the youngest can join you in the kitchen and help tear the kale or herbs, and a bit older can help chopping and making the sauces. Handy, not to mention the quality time you can spend together as a family or with your friends.

(Well ok, if you still feel the rolls are too much work, I’ve got a tip for you: just leave the rice papers away and serve the ingredients as a veggie bowls, with the lovely and protein rich sauces I’m going to introduce to you soon. Works as well!)

I created this recipe for Go Green Finland, and as I use their lentils and chick peas often anyway, it was natural to choose them for this campaign posting as well. The recipe turned out so, so good, super healthy and filling for sure: the protein for the meal comes from the tasty dips.

Vietnamise veggie rolls with lentil-peanut sauce and thai-hummus dip

The recipe is gluten free, dairy free and suitable for vegans. The rolls can be modified almost endlessly, and therefore you can safely invite almost anyone to enjoy them with you, no matter what is their diet.

Hummus is for sure familiar to all of us, but when you add some coconut milk and thai spices to it, you will get more dip-like sauce, that’s perfect for the rolls. The lentil sauce has lovely peanut flavor and it’s almost like a visit to Morocco thanks to lovely Ras el hanout – spice mix.

The sauces are rich in taste but also protein. They’re just perfect for these rolls, but for oh so many other dishes as well!

Hope you love them too!

Tuulia xx

Vietnamise veggie rolls with lentil-peanut sauce and thai-hummus dipVietnamise veggie rolls with lentil-peanut sauce and thai-hummus dip

Lentil-peanut sauce 

1 carton of ready to eat – red lentils (300g)
5 tbsp smooth peanut butter
jiuce of 1/2 lime
1 tsp Ras el hanout – spice mix
salt to taste
water, until the texture is good

1 carton of ready to eat- chick peas
1 glove of garlic
2 tbsp lime juice
1,5 tbsp tahini
fresh chili to taste
fresh, grated ginger, to taste
approx 5 tbsp of virgin olive oil
0,5 tsp cumin
0,5 tsp salt
coconut milk, until the texture is smooth and nice

Spring rolls

rice papers
rice vermicelli


red gabbage
fresh herbs: cilantro, mint, thai basil

1. Prepare the sauces: strain the lentils and chic peas, rinse them and put into bowls. Add the other ingredients and use hand blender to make the sauces.

2. Boil waiter, add some salt and prepare noodles according to the instruction on the packet. Rinse whit cold water.

3. Wash / peel the veggies, and make some sticks. Tear the kale into smaller pieces and when rinsing them, give them a “massage” – this makes the structure of the kale a bit softer. Slice the avocado and chop the herbs.

4. Take flat bowl and fill it with water. Put rice paper there and let it be until it’s soft. Take out and spread on another, big plate. .

5. Start by placing the fillings below of the central line of the rice paper. Turn the on top of the fillings, then the sides, and roll some more, until you have a nice Vietnamese roll on your hands. Keep on rolling, until you have nice and delicious pile of rolls.

6. Enjoy the rolls with the tasty, protein rich sauces. Oh so good!

Vietnamise veggie rolls with lentil-peanut sauce and thai-hummus dip

Harvest Cup Cakes


Harvest time is here again, and the store shelves are just bulging with the loveliest of seasonal vegetable. I never manage to walk out of the store without my grocery bag bulging of veggies, and this during this season our refridgerator is packed full of the most wonderful ingredients after another. I could even go so far as to call myself a seasonal veggie shopper: all around the year I love to buy vegetables that are in season and plan my recipes around them, supporting in my own way local producers. I often shop at market places too, but I also find it very important that seasonal products are well represented in normal stores as well, for everyone to have access to them no matter their living place.

My inner veggie shopper got loose this time too: I went to buy some vegetables of the season to my normal corner store, walked about the vegetable department my time (long), and once again ended up returning with a bag full of seasonal produce. My special attention was caught by the beautiful coloured beetroots in the store: they were simply calling me to pick them up, and I instantly knew that I would make out of them something very wonderful and colourful. And here you have the result: these chocolatey harvest cup cakes’ cashew-beetroot icing turned out just as delicious as I was hoping for, the beetroot providing the icing with its rich taste too. These cup cakes are by the way perfectly moist inside, thanks to the zucchini I also hid inside this batch!

Gluten free chocolate beet cupcakes w/ cashew beet frosting

Harvest Cup Cakes

approx. 20 pcs

3 medium-sized beetroots (save a quarter of one of them for the icing)
half of a small zucchini
3 eggs
0,5 dl almond meal
1 dl rice flour
1 Tbsp psyllium fibre
1,5 dl dark cacao powder
125 g butter (dairy-free: virgin coconut oil)
1,5 Tsp baking powder
1 dl honey
3 Tbsp coconut sugar
a dash of salt
a dash of cardamom
½ Tsp cinnamon
½ Tsp vanilla powder

1,5 dl cashew nuts (soaked, preferrably over night, min. 4 hours)
2 Tbsp virgin coconut oil
a piece of beetroot (one quarter of a beetroot saved earlier)
3 Tbsp congealed coconut cream (or the congealed part in a tin of cold coconut milk)
2 Tbsp honey
a sprinkle of vanilla

Heat the oven to 175 degrees (Celsius). Cook the beetroots whole in boiling water until soft. This will take a while, so while you’re waiting you can mix together the almond meal, flour, psyllium, cacao powder, coconut sugar and the spices, and melt the butter (or coconut oil). Then crack the eggs in a blender and chop in the zucchini. Once the beetroots are cooked, cool them under running cold water, peel them and dice them. Save about a quarter of one beetroot to be used for the icing. Add the rest of the beetroot into the blender together with the eggs and the zucchini, and blend the ingredients smooth. Add then both the butter and the egg-beetroot-zucchini mixture into the dry ingredients. Add last the honey and mix well. Spoon the dough into cup cake moulds and bake for 15 to 18 minutes, until the cocktail pick comes out dry.

While the cup cakes are cooling down, prepare the icing: combine all the ingredients in the blender and blend the mixture as smooth as possible. Check the taste, add sweetness if necessary. Place the icing in the fridge waiting for the cup cakes to cool down. Once the cup cakes are cool, pipe the pink icing on top of the chocolatey cup cakes.

Gluten free chocolate beet cupcakes w/ cashew beet frosting

This dough makes for a lot of cup cakes, and I was happy to have made such a big batch. I took some to bring to my nieces and my family, and offered some to co-blogger during our shared hoffice day, while the rest of the cup cakes seemed to be vanishing as if by themselves from the fridge… And a good thing that they did, as there isn’t much room in there after all my seasonal veggie shopping!


Gluten free chocolate beet cupcakes w/ cashew beet frosting