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Ingredients for Spring Rolls

• ¾ cup broken rice vermicelli noodles
• 6 fresh shitake mushrooms
• ½ cup carrots, slivered
• 1 cup bok choy, thinly sliced
• 1 cup green onion, slivered
• 2 tbsp. Chopped coriander
• salt and ground pepper to taste
• 2 tbsp. Soy sauce
• ½ tsp. granulated sugar
• 1 tsp. sesame oil
• 2 tsp. chopped fresh ginger
• Eight 8 inch square spring roll skins
• 3 tbsp. All-purpose flour
• ¼ cup water
• 4 cups vegetable oil

Ingredients for Salad

• 1 cup daikon radish, slivered
• 1 cup carrots, slivered
• 4 green onions, slivered
• ½ cup red onion, slivered
• 1 cup slivered cucumber, juice squeezed out

Ingredients for Dressing

• 2 tbsp. Seasoned rice vinegar
• 1 tbsp. Soy sauce
• ½ tsp. sesame oil

Place noodles and mushrooms into individual bowls and cover with hot water. Cover bowls and set aside for 20 minutes. Once noodles and mushrooms have soaked transfer to colander and drain. Transfer into a large bowl. Drain mushrooms as well and transfer onto a cutting board. Remove and discard stems and slice mushroom heads thinly. Add into a large bowl with noodles.

Add carrots, bok choy, green onion and coriander onto the bowl of noodles and mushrooms and mix together. Sprinkle in salt, pepper, and toss mixture to combine. Cover and set aside.

Pour soy sauce, sugar, sesame oil and fresh ginger into a small bowl. Stir mixture to combine well. Cover and set aside.

Gently pull spring roll skins apart and place on a flat, clean surface. Using a small spoon place, ¼ cup of the noodle and vegetable mixture onto the upper third of each skin. Roll once and then take the two ends and fold them in and continue to roll the skins forward until it forms a cylinder. Whisk together flour and water in a bowl until well combined. Using a small pastry brush, coat spring roll with just enough flour and water mixture to seal the edges. Repeat with all rolls.

In a wok, heat some of the vegetable oil over medium-high heat. Once the wok and oil are hot add spring rolls in 3 at a time. Fry until golden brown. Transfer onto a rack with paper towel to drain.

To make the salad, place the radish, carrot, green and red onions and cucumber in bowl and toss together. In a separate bowl pour in vinegar, soy sauce, and sesame oil. Whisk together until mixed. Once spring rolls are drained, place onto a cutting board and slice each in half at an angle serve 3 halves onto the plates standing with cut ends up. Garnish with salad around rolls.

Well worth the time and effort. Enjoy.

-Mr. SoVeg

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Ingredients

• ¼ tsp. olive oil
• ½ small onion, peeled and chopped and diced
• 1 clove garlic, peeled and minced
• ¼ tsp. dried oregano
• ¼ tsp. dried basil
• ¼ tsp. crushed red pepper flakes
• 1 bay life
• ½ cup canned whole peeled tomatoes, roughly chopped
• ½ cup tomato paste
• 2 whole wheat pita breads
• ½ yellow bell pepper, seeds and membranes removed, cut into thin strips
• 1/8 cup baby spinach leaves, chopped into fine pieces
• ½ cup soy cheese, grated
• Fresh basil, thinly sliced for garnish

Preheat oven to 350 degrees Fahrenheit. Over medium heat, heat oil in skillet. Add onion and garlic, stirring occasionally so that they don’t burn. Cook for about 4 minutes until both are brown in color. Sprinkle oregano, basil, red pepper flakes and bay leaf. Mix spices together. Stir in peeled tomatoes and tomato paste, increase to high heat. Once boiling, bring heat down to medium-low and allow mixture to simmer until sauce is thick. Arrange pizzas on baking sheets. Divide sauce between pitas, leaving a crust border. Sprinkle mozzarella cheese on top. Bake in oven for 20-25 minutes.

Mr. SoVeg

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Ingredients for Sauce

• 1 tsp. corn flour
• 1 cup vegetable stock
• 2 tbsp. Soy sauce
• 2 tbsp. Rice wine
• 1 tsp. salt
• 1 tsp. sugar

Noodles

• 12 oz. egg noodles

Vegetable Stir-Fry

• 3 tbsp. Sunflower oil
• 1 clove garlic, finely chopped
• 1 inch piece fresh ginger root, grated
• 2 shallots, finely chopped
• ¼ cup button mushrooms, thinly sliced
• 250 g package Pak Choi, sliced
• ½ cup bean sprouts
• 2 carrots, cut into match sticks

In a medium sized mixing bowl, dissolve corn flour with a small amount of vegetable stock in hot water. Once dissolved, pour in soy sauce, rice wine, salt and sugar. Whisk together until well combined or until sugar dissolves.

Bring a large pot of water to a boil and add noodles. Cook until tender. Transfer to colander, drain properly and place in pot. Set aside and keep warm until ready to serve.

Place a large wok or skillet over medium-high heat and add sunflower oil. Once oil is heated add in chopped garlic, ginger root and shallots. Allow to sauté for a few seconds. Add in mushrooms, pak choi, bean sprouts and carrots and stir-fry for 1 to 2 minutes. Drizzle in sauce and continue to stir-fry until sauce thickens. Divide noodles onto separate serving plates and top with vegetable mixture

Mr. SoVeg

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Ingredients

• 4 cups oatmeal
• 1 cup wheat germ
• 1 tsp. ground cinnamon
• dash of nutmeg
• ½ cup finely chopped walnuts
• 2 tbsp. Sunflower oil
• 1 cup dried apples, finely chopped
• ½ cup raisins
• ½ cup honey

Preheat oven to 275 degrees Fahrenheit. In a large mixing bowl, mix oatmeal, wheat germ, cinnamon, nutmeg and walnuts. In a separate bowl, mix honey and sunflower oil and drizzle over the top of the mixture. Mix together, stirring constantly, until the oat mixture is evenly coated with honey and oil. Lightly oil a large baking sheet and spread the mixture over the pan. Bake for 30 minutes, stirring every 10 minutes. Once the granola turns golden, remove from the oven and set aside to cool. Prepare jars to place the ready granola in. Once cool, add dried apples and raisins and transfer the mixture into jars. Store in a dry place.

Makes 6 cups. Dammmmnnn yummy.

-Mr.SoVeg

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