Tag: How to

Spring Rolls | Veganized

Published on by The Planted Vegan7 Comments

I’ve recently discovered not only how to make spring rolls, but how delicious they are. I always thought they looked so complicated, but I’m so glad I realized that they really aren’t difficult to make at all and make a perfect meal. For this recipe, I’m not only going to give you a recipe, but walk you through exactly how to make them! I’m also throwing in a yummy peanut sauce that you can dip the spring rolls in.

IMG_9656

Spring rolls

Ingredients:

  • Spring roll wrappers / rice paper (found at most grocery stores in the international section, at an Asian market, or online)
  • Carrots: thinly sliced
  • Cabbage: thinly sliced
  • Cucumber: thinly sliced
  • Sprouts
  • 1 avocado

Continue reading “Spring Rolls | Veganized” →

Roasted Beets with Sautéed Garlic Beet Greens

Published on by The Planted Vegan7 Comments

IMG_8932

Beets can be extremely intimidating if you’ve never tried them, or cooked with them. I thought I’d do a little “how-two” for anyone that wants to experience the beauty of the beet!

Beets are extremely nutritious, and taste so good if you cook them right! They are LOADED with nutrients and anti-inflammatory properties. Their beautiful deep red color comes from all their phytonutrients. They are also great food if you’re wanting to detox. I love eating both the beet and the beet greens (which are also loaded with lots of vitamins and minerals), so I included how to cook the greens as well for a lovely accompaniment to the beet root. Beets tend to be very bitter, so I’ve found that roasting them is the best way to cook them because it draws out a lot of their sweet flavor and makes them soft on the inside and crisp on the outside. They’re so delicious you just won’t be able to beet them!

Roasted Beets

1-2 Servings

Ingredients:IMG_8940

1 bunch of beets

1-2 cloves of garlic

1 Tbsp oil (coconut, or flavored olive oil is suggested)

1-2 Tbsp. vegetable stock (optional)

Continue reading “Roasted Beets with Sautéed Garlic Beet Greens” →