Thai Fresh Rolls with Peanut Sauce

Ingredients

Fresh Rolls:
Any of your favorite vegetables. I had on hand
Lettuce,
Spinach,
Red and Yellow Bell Peppers
Avocado,
Cucumber
Carrots
Roasted Chicken Breast

Rice paper
Rice noodles (Vermicelli) prepare according to package

Wash and spin dry the spinach and lettuce and cut vegetables into thin julienne strips.

Peanut Sauce:
1/2 cup peanut butter
2 1/2 cup peanut (unsalted roasted)
1/2 cup water (or enough for desired consistency)
2 tbsp lime juice
2 tbsp apple cider vinegar
1 tsp Thai Red Curry Paste

Add all ingredients together in a food processor, blend.

Put all ingredients on the rice paper (soaked according to package) and roll it up tucking in the ends.

  As you can see here I on my third rolls it didn't turn out as nice as the others.

 Done, missing seven pieces that was packed for lunch and eaten by Hubby while I was making them.

Sauerkraut

Here is my very first try to make my own sauerkraut. I am so looking forward to this because I missed the real sauerkraut the one that didn't come from a jar.

Ingredients:
Green Cabbage (I never saw or heard of using the purple cabbage for this in Hungary)
salt, 30g per kilogram of cabbage
5-7 whole pepper per layer
2-3 bay leaves per layer

Material you will need:
container
weight
plate
cheese cloth

I acquired a food grade bucket from a bakery, but you can use earthen ware or other bowls as long as they are not metal.

Lay the cabbage by kilogram add the pepper, salt, bay leaves and press it down well. Continue like this until no more cabbage left.
Put the cheese cloth on top of the cabbage, add a plate or anything flat that will press down on the cabbage under the weight. I used my boys dumbbell weights but you can use a jar with water in it or a big rock that you washed well previously. Close the bucket with its lid or add another cheese cloth on the top to keep flies/bugs out.
Place in a lukewarm area and check it in 3 weeks.

Suggested to start a new batch before all the sauerkraut is gone and use some of the brime to sped up the process.

Raw Crackers

Raw Sweet and Spicy/Salty Crackers.

Ingredients:
1 and 1/2 cups Flax seeds
3/4 cup Sesame seeds
3/4 Raw Sunflower seeds
Water to cover them for soaking

All the seeds are soaked for about 4-6 hrs.
Note: Flax seed will become gooey and sticky, normal. I actually ad to add more water to it.

Divide the seeds after it's soaked!

For Spicy/Salty crackers add:
3 carrots
2 celery stalks
2 tomatoes (remove skin)
1tsp salt
1/2 tsp pepper
1/2 tsp dry garlic
1/2 tsp cumin
1/2 tsp corriander
2 tbsp tamari
1 tbsp coconut oil

For sweet crackers add:
1 cup coconut flakes
2 tbsp raw cocoa powder
2-3 tbsp honey

I used a dehydrator, put parchment paper on each tray and spread the crackers mixture evenly in about 1/2-3/4cm thickness. I had it on for about 16hrs.  Two hours in the dehydrator I scored the sheets so it will be easier to break them apart. But each dehydrator is different so make sure you check so it won't be too hard.
Store in a glass airtight container.

Avocado Kale Salad

Avocado Kale Salad

1 bunch kale

1 avocado

1 tomato

1/2 cup pecans or any nuts i.e. walnut, pine nuts, pumpkin seeds, sunflower seed. But they have to be raw. 

sea salt

1 lemon's juice. 

Wash and spin kale dry. Cut up avocado and massage it into the kale. It will brake up the hard kale leaves and also you are not chewing on chunks of avocado. Add diced tomato, pinch of salt, and a lemon's juice. 

I actually use this recipe to make my kale chips. I massage the avocado in the kale and the salt and spices this way they stick to the leaves and dehydrate it in the dehydrator. It can even be done in the over. 

Enjoy

Roasted Chickpeas

Roasted Chickpeas

I make these when I am really craving junk food like chips.

2 cups cooked chickpeas

1 tbsp mustard

1 tbsp extra-virgin olive oil

1 lemon's juice

1 tsp Montreal Steak seasoning

Chipotle pepper to taste. I have used crushed chili peppers because I can’t find chipotle pepper. 

Preheat over to 375F

Mix all ingredients together in a bowl add the chickpeas and spread it on a greased baking sheet. bake about 30 minutes. I like to stir it half way or when it is almost done. But I never managed to make it crunchy so when it is roasted I put it in my dehydrator and leave it there for another 6 hrs or until crunchy.

It is also perfect o add to soups or stews.

Each serving contains:

113 calories, 5g protein, 4g total fat, 16g carbohydrates, 4g fiber, 129 mg sodium.

The original recipe says nutritional yeast can be added to it as well for a cheesy flavor. 

I have not tried it that way yet. 

Store in a glass jar. 

Enjoy

Coconut Quinoa Salad

Coconut Quinoa Salad

Ingredients: 

2 cups cooked chickpeas

2 cups cooked quinoa, (follow direction on package)

3 stalks celery

5-6 green onion (1 bunch)

1 English cucumber (the long one)

1 medium, firm but ripe avocado

1 cup raw pumpkin seeds

1 cup raw unsweetened coconut flakes

1/2 cup unsweetened dried cranberries

I have tried with chopped walnut and dried apricots. Both were delicious.

Dressing:

3 tbsp Extra Virgin Olive Oil

3tbsp apple cider vinegar

1 tsp sea salt or celtic salt (salt should be either pink or grey)

2 tsp Honey (optional) I personally never used honey with it. 

Cook Quinoa according to package direction. Cook chickpeas as well. Drain chickpeas.

Chop into small chunks all the vegetables. I do small, tiny chunks as that is how we like it. 

Mix quinoa, chickpeas and vegetables together. 

Mix dressing in a bowl and pour over salad. 

Coconut Curry Chicken Stir-Fry

Ok, so today I have figured it out that I am better at making traditional Hungarian recipes and not Thai which is one of my new favorite. 

I was hoping to be able to re-create the dish Kalman and I had in a restaurant in Toronto a couple of weeks ago. 

Well, no luck. I could not eat it, Michael and Thomas did not like it, although that doesn't surprises me but Kalman and Daniel had two servings each. Now I am waiting for Christian to come home from work so he can try it out too. 

Because it was very easy to do and it was done fast as well it is a dish that I was hoping to make when I am short on time. 

If you do try it, please let me know how it is for you. 

Coconut Curry Chicken Stir-Fry

Ingredients:

8 half chicken breasts, cut into strips

2 cups of water,

150g (1 box) creamed coconut, 

1/2 cup coconut flakes,

1/2 cup plain yogurt,

2 garlic,

chunk of ginger,

2 tsp red curry paste

2 bags of thai stir fry vegetables or use fresh veggies to your desire

2 tbs of coconut oil

5 cups of rice

salt

Direction:

In a blender or food processor, blend until creamy, garlic, ginger, yogurt, creamed coconut, coconut flakes, water, red curry paste.

Add coconut oil to frying pan and add the chicken strips. Stir and fry chicken until tender and slightly  browned. Take it out from the pan into a dish, set aside. Warm up the frozen veggies. When it is done add the chicken strips back into the pan and pour the creamy sauce over the meat and veggies. Let it cook for another 2 to 5 minutes. 

Serve on rice. 

Enjoy!