These three recipes work for different seasons and can be adjusted to fit most diets! These are also great for meal prepping and are good options for a no microwave situation.
Spring Roll (Gluten-free, Vegan)
Dipping Sauce
- Peanut butter
- Hoisin
- Start with equal parts. Stir. Adjust proportions to your liking.
Roll
- Rice paper
- The rest of these ingredients are optional:
- Vermicelli
- Avocado slices
- Tofu (however you’d like it)
- Spinach
- Carrot slices
- Radish slices
Rolling Instructions: You want to lay out each sheet, as you need it. I’ve been advised to use a damp towel instead of a dry plate, so that’s what I do. This is for easy handling of the rice paper. Next, you place your ingredients on the sheet, horizontally, in between the middle and the end of the sheet that is closest to you. This is the best position for rolling, which is the next step. Fold the edge closest to you over the ingredients. Fold the left and right flaps that have been created on the sides in, burrito style. Last, tuck and roll until you have the finished product. The tucking keeps the spring roll tight. Done!
TIPS
Where to buy rice paper: I’d suggest finding a local asian market (they usually have lower prices) or visiting the “cultural” isle at your local grocery.
Stacking: layering the vermicelli or spinach on the bottom gives the other ingredients a base, so they don’t slide around while you’re prepping.
Vermicelli: If you’ve never had it before, please look into it and try it! It’s basically a rice noodle and it’s yummy.
Adjustments: It’s your roll! You can add or subtract any ingredients you want. Make it your way and make it fun!
For my meat eaters: You can, of course, adjust this recipe by adding shrimp or beef or both!
Chick pea salad (Gluten-free, Vegetarian)
- 2 can, drained and rinsed
- 1 quarter purple onion diced
- 2 large tomatoes (4-5 Roma tomatoes)
- 1 cucumber diced
- 1 tbsp minced garlic
- 4-6oz feta cheese
- Salt and pepper
- Lemon juice (2 lemons)
- 2 tsp olive oil
Combine. Enjoy!
Spaghetti Squash (Gluten-free, Vegetarian)
I love using this recipe for meal prep, because I enjoy it hot and cold. If I don’t feel like microwaving, I don’t have to! And it doesn’t feel like I’m eating a boring salad.
This recipe comes from All Recipes, but I’ve been making it for years. Feel free to click the hyperlink to go straight to their site to view it, but I’ll put the info and a very help cooking tip here.
- 1 spaghetti squash, (halved lengthwise and seeded, optional- see tip)
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
Maralina’s Helpful Tip:
“Temperature is wrong and so is the time. First, do NOT cut the squash. Instead, use a long bladed serrated knife to poke holes all over the squash (be careful!). Put the squash in shallow pan (no need to butter or add any liquid) and bake at 375 degrees for ONE HOUR. Remove from the oven and use oven mitts to hold steady with one hand while cutting with the serrated knife. Cut in half then scoop the center seeds/fibrous strands out of each half. Then use a fork to scrape the flesh which yields the spaghetti like noodles. You will be able to see the “spaghetti-ness” before starting. The squash is AWESOME. It is very mild in flavor and can be used with any and every sauce/vegetable/meat/etc. It does NOT taste like squash so feel free to go crazy. It is also low calorie, low carb, NO fat (5.5 grams effective (net) carbohydrate plus 2 grams fiber and 30 calories). Perfect for diets or if you just want something delicious and filling.”
Now that you’ve read her helpful tip, here is the original recipe, in case you want to try it that way.
“Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.”
Again, my meat eaters can feel free to add chicken or ground beef. Maybe you can use it as a side dish for fish, instead of an entree!
I hope you get to try and enjoy each one of these meals. Share on your socials which one is your favorite!
Prescribed by Law 