Veggies Rainbow Spring Rolls
Created by health and wellness coach, Claire Grieve
Serving Size: 10 spring rolls
"I created these beautiful spring rolls to be a healthy version of a traditional summer spring roll," explains Grieve. "My version is full of fresh, enlivening vegetables and flavors. Not only will you get a major dose of vitamins, minerals, antioxidants and fiber when you eat these, you will also feel satisfied. These rainbow spring rolls are filled with healthy fats and plant-based proteins and are so very delicious."
● 10 spring roll rice paper wraps
● 1 large carrot
● 1 large cucumber
● 1 avocado
● handful fresh cilantro
● 5 large green lettuce leaves
● 1/2 cup salted natural peanut or almond butter
● 1-1/2 tbsp soy sauce (tamari or coconut aminos if gluten-free)
● 2-3 tbsp honey of maple syrup
● 1/2 medium lime, juiced
● 1/2 tsp garlic chili sauce
● 1/2 tsp fresh grated ginger
● hot water (to thin)
Prepare all vegetables. Peel, remove seeds and slice carrot and cucumber into matchbox size or julienne. Thinly slice avocado. Remove the cilantro leaves and roughly chop. Soak one wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. Lift out, let excess water drip off and lay on a clean, dry cutting board. Lay a large green lettuce leaf in the center of wrapper. Place a slice of avocado, carrots, cucumber and cilantro next to each other. Fold the wrapper over the filling and roll into a tight cylinder, fold the sides as you go. Cut the veggie roll in half. Serve with micro greens or salad and dipping sauce of choice.
For the dipping sauce, place all ingredients, except water, into a bowl and whisk together. Add hot water 1 tbsp at a time and continue whisking until you achieve a pourable consistency.
Image courtesy of Claire Grieve
Chocolate Avocado Pudding
Created by Serena Poon
Serving Size: 2-4
"This is a great summer alternative to traditional cold mousse because it's so nice to feel indulgent, but without the heaviness that a traditional chocolate mousse recipe gives our bodies," jokes Poon. "Especially when the weather is warm and we are poolside or beachside."
● 4 ripe medium organic avocados
● ¼ cup organic coconut milk
● 4 tbsp raw organic cacao powder
● 2/3 tsp monk fruit or ¼ tsp stevia
● 2 oz dark vegan chocolate, melted
● 2 tsp organic vanilla extract
● 2 tsp organic virgin or unrefined coconut oil
● 1/8 tsp Himalayan pink salt
● For toppings: coconut whipped cream, vegan chocolate shaving, berries
● Peel and pit avocados and place in a food processor. Blend until combined and creamy. Add in remaining ingredients, blending until pureed. Blend for a good 1-2 minutes until completely creamy then serve with desired toppings.
Image courtesy of Serena Poon
Taco Salad
Created by Daily Burn trainer, Nora Minno
Serving Size: 2
"While a year-round favorite for many, summer-ripe veggies can add a burst of flavor to any taco dish," says Minno. "There's really no wrong way to do tacos, so I always like to get creative with my ingredients and flavors. One of my favorite ways to do tacos is in a salad and this vegan dish is a great alternative to heavy traditional tacos. You can pack in loads of nutrients with a variety of veggies and get creative with your protein choices. This dish uses a medley of veggies and black beans and tofu as the main sources of protein."
● 7 oz tofu, drained and cubed
● 1 tsp paprika
● 1/2 tsp cayenne pepper
● 1/2 tsp chipotle powder
● 1/2 tsp olive oil
● 2 cups shredded romaine lettuce
● 1/2 cup black beans, drained and rinsed
● 1/2 bell pepper (any color) diced
● 1/2 cups cherry tomatoes, sliced
● 1/4 cups red onion, diced
● 1/4 avocado, cubed
● 1/4 cups corn, drained and rinsed
● 2 tbsp olive oil
● 1 tbsp lime juice
● 1 tbsp white wine vinegar
● 1 tsp chipotle powder
● 1 tsp ground black pepper
● 1 tsp garlic powder
In a small bowl, combine paprika, cayenne pepper, and chipotle powder. Toss in tofu to coat evenly. *Note: Be sure the tofu is thoroughly drained prior. In a small pan, heat olive oil over medium heat. Add tofu to pan and sear on each side until slightly crispy. Meanwhile, assemble other elements of the salad in a bowl or on a plate as you please. Top with tofu once seared.
To make the dressing, whisk together olive oil, lime juice, white wine vinegar, chipotle powder, black pepper, and garlic powder. You can add salt to taste if desired. Drizzle over salad.
Image courtesy of Nora Minno
Caprese Salad
Created by Nora Minno
Serving Size: 2
"Nothing says summer on the East Coast to me like a big caprese salad with fresh jersey tomatoes and lots of fresh basil," says Minno. "But if you're looking to go vegan, you'll want to hold the mozzarella — though that doesn't necessarily mean the flavor has to suffer. To make this salad vegan, simply swap the cheese for thinly sliced tofu — you'll even get some extra protein and reduce the saturated fat."
● 2 ripe large tomatoes on the vine, sliced
● 7 oz tofu, drained and sliced into thin rectangles or circles
● 1 1/2 tbsp olive oil
● 1 1/2 tbsp balsamic vinegar
● 4 fresh basil leaves chopped
● Black ground pepper to taste
● Layer sliced tomatoes and sliced tofu. Drizzle with olive oil and balsamic vinegar. Top with fresh chopped basil and black pepper to taste.
Image courtesy of Nora Minno
Quinoa Salad with Radishes and Snap Peas
Created by diet expert, Kate Scarlata, RDN
Serving Size: 6
"This recipe is a delicious and nutritious vegan swap for traditional pasta salad. Quinoa plays a starring role in this gut-friendly dish that is gluten-free, fiber-rich and low in FODMAP carbohydrates," explains Scarlata.
● 2 cups water
● 1 cup white quinoa, rinsed
● Kosher salt
● 84 g snap peas (about 24 pods)
● 6 red radishes, thinly sliced
● 1 small cucumber, thinly sliced
● Ground black pepper
Fody Garden Herb Salad Dressing
Combine water, quinoa and a pinch of salt in a pot. Cover, bring to a boil, then simmer on low heat until the quinoa is fully cooked, about 15 minutes. Turn off the heat and let it sit for 5 minutes while covered. Cool the quinoa before mixing it with the vegetables. Toss together the snap peas, radishes and cucumber in a mixing bowl. Add the quinoa and mix gently. Season to taste with salt and pepper. Add Fody salad dressing to taste immediately before serving.
Image courtesy of Kate Scarlata
