The options are endless with these Vietnamese inspired Quinoa Veggie Spring Rolls. Add any fresh veggie, tofu or seafood you'd like and just roll it up. We made ours vegan, paleo and gluten free with a slight twist to the traditional spring roll...using cashew butter instead of peanut butter.
This flavorful recipe would be great for camping, either made with a pan over the fire or grill, or thrown on the BBQ with the salsa as a topping. A versatile recipe, made with an easily found vegetarian meat option, this one will surely delight and tickle those summer taste buds!
In Thailand, the rice is harvested in November and December when the weather is cool, and rice pudding is often proudly made with the first grains of the season. Made on the stovetop, our rice pudding is simple as long as you don’t mind stirring. It is just lightly sweet, made creamy with almond and coconut milks. It has a
wonderfully rich mouthfeel, without overpowering the delicate natural jasmine aroma. Dairy and gluten-free without trying!
Dust off your ice cream maker and get ready for summer! This deliciously refreshing Coconut Toffee Chocolate Chip Ice Cream will satisfy any summer sweet tooth.
Thanks to Rachel Warcholak for sharing the recipe.
“I’d serve this pesto alongside veggies, gluten-free crackers or atop toast. Heck, I’d even plop it on salads and grilled veggies.
But let me tell ‘ya- when mixed with this red rice- it’s a winner.”
–Amie Valpone, The Healthy Apple