Les Bouchées Quotidiennes

One of my favorite dishes I've recipe tested so far: pasta e fagioli "stew" (original recipes calls for groats!).

I can't quit this granola (minus the orange juice). I've been snacking on it all week, even though I made a batch for my Dad (originally). If you've never tried making your own granola, the time is now! Store-bought GF granola without refined sugars, dairy-based fats, etc. is expensive and really not worth the money. A while ago, I bought a case of GF rolled oats, so I am never out of them and I never have an excuse to not make my own granola/oatmeal. The flavors of this granola are vibrant with orange zest, crunchy with nuts and large coconut flakes, and sweet with raisins (subbed in for currants).

Another recipe I tested: almond butter cocoa! My favorite part was using the leftover cocoa to make a "vegan Frosty" with a frozen banana.

Every year in July, since I was a kid, we get blueberries from a farm somewhere in Kernersville. They are the best blueberries around and I can't wait for them every summer. I felt lazy on the prospect of making a pie, so I made this super easy blueberry coconut crumble for breakfast this weekend. It was so simple, delicious, and tasted just like blueberry pie. And I'm sure it would be even better with some vegan vanilla ice cream!

I'm finding myself using leftovers in more creative/useful ways lately. Mike had some leftover crushed tomatoes from a can, so I made a very "improvised" version of shakshuka. I used fresh garden banana peppers as the base, crushed tomatoes with basil, eggs, and the herbs sprinkled on top are thyme, oregano and rosemary. It was a hearty, delicious breakfast!

So I started a new job last week, which is very exciting, and I'm having a great time working. One of my goals after everything was finalized was to make homemade snacks for work each week. I keep kicking myself for buying store-bought hummus, because it just never tastes as good as homemade. I hate buying larabars too because they're a waste of money. So these were my snacks from week 1: the easiest chipotle hummus recipe, chopped cucumbers, carrots and celery, and hard-boiled eggs. I will definitely be making this hummus recipe again!

There is nothing quite like having an easy stir-fry for dinner. This one has cabbage, red bell pepper, tofu, ginger, and a few more delicious things to make a delicious weeknight meal. I added Thai basil on top, because it goes well with any stir-fry, and served it with quinoa. I really loved how the ginger and garlic cooked with the red cabbage, along with the soy sauce. And of course, don't forget the sriracha!

Work snacks week 2: garam masala hummus and 3-ingredient energy bites. I made these last night in about 10 minutes, so all I have to do today is chop some vegetables. The hummus came together beautifully, and I love the gradients of the toasted sesame seeds on top! Garam masala is probably one of my favorite spices, so I loved using it in this hummus. I was also feeling a little lazy and didn't want to purchase dates just to make fake larabars. So I settled for the 3-ingredient energy bites instead, which only have: coconut, peanuts and vegan chocolate chips. They took less than 5 minutes to make and they are delicious!

Fresh Herb & Tofu Summer Rolls

 Lately I've been feeling uninspired in the kitchen, so I usually go back to eating things I love or want to eat more of: enter the spring/summer roll. They are fairly quick, easy to make, and can be made with whatever you want! I chose pretty simple ingredients, but you can substitute or change anything. My only rule is do not skip the fresh herbs. It makes a huge difference in eating a bland spring roll without them. I also want to say that I was afraid of making spring rolls for the longest time, which is silly because of how easy they are. Don't be afraid! You will be so proud and then kick yourself for ever thinking these were difficult (like I did).

Fresh Herb & Tofu Summer Rolls

Makes 12 (or more)

• 1 package spring roll wrappers
• 14 oz. extra-firm tofu, pressed for at least 30 minutes and cut into thin strips
• 1-2 tsp toasted sesame oil/olive oil
• 1 avocado, thinly sliced
• 2-3 green onions, green & white parts, sliced
• 2-3 cups of shredded romaine/iceberg lettuce
• 2.5 TBS fresh mint leaves
• 2.5 TBS fresh cilantro leaves
• 2.5 TBS fresh Thai basil leaves (or regular basil)

1. Make sure all of your ingredients are prepped before you start rolling. I like to put my filling ingredients on the largest plate I have, so I can easily grab and roll. Make sure you have a cutting board or plate to roll on too (cutting board is recommended).
2. Preheat a large skillet on medium-high. Add about 1-2 tsp of sesame oil. Add the tofu strips and cook 5 minutes, until browned. If the tofu starts to stick, add a little more oil as needed. Flip, cook 5 mins more until browned/crispy and remove to a plate. Feel free to skip this step completely and leave the tofu raw.
3. Fill a large skillet with enough water to submerge a spring roll paper. Bring to a boil, then gently simmer on low. 
4. There may be a way to do this without slightly burning your fingers, but this is how I do it (mostly because my fingers are used to burns). Grab a spring roll paper. Place it in the water. When you notice the edges coming up, gently press them down into the water. Submerge for 10-15 seconds (or according to your package directions).
5. When removing the paper from the water, gently try to stretch it out to its original shape, which you can do more successfully on the cutting board. Just be careful not to tear!
6. In the middle of your paper (I tend to do middle but slightly more towards the bottom, leaving some space), put a small handful of lettuce. Top with 2-3 slices of tofu, then 1 slice of avocado. Add a sprinkling of green onions then place a few of each herb leaves of top.
7. Gently fold the sides in towards the filling. Take the bottom of the wrapper and gently, yet tightly, roll upwards and over the filling until the spring roll is wrapped. You did it! Yay!
8. Feel free to serve with Thai peanut sauce, sweet chili sauce or sriracha. These definitely get better after sitting in the fridge for a bit.