Tempeh and Squash Sesame Autumn Rolls

One of the main reasons I love eating at Vietnamese restaurants is their summer rolls. Herbaceous, fresh, and clean, they will never go out of style. They are also perfect if you need a break from heavy holiday food. I decided to do a bright autumn version here, and while it is by no means traditional, it is just as bright and clean as the cucumber and carrot version, perhaps just a little more hearty.

I use soba noodles instead of vermicelli, which I believe are a bit easier to cook than vermicelli. Vermicelli can be finicky. It goes from underdone to a gloopy, sticky mess in an eye blink, at least for me who has not spent years perfecting it. So if you have tips on perfecting rice vermicelli, let me know! The soba noodles also pair well with the sesame flavors I have in the tempeh and dipping sauce. The marinated and seared tempeh and creamy avocado play off of each other's textures and add some staying power. To mimic the sweetness of carrots, I add in slices of kabocha squash, and the whole thing comes together in a delicious little roll. 

if you have never played with rice paper before, it is rather simple if you know a few tricks. I fill a pie plate half- way with really hot water, get a dish towel ready out on the cutting board or counter (this helps absorb excess water while you assemble), plunge a piece of rice paper in the water for about 15 seconds or so on until softened. I lay the softened rice paper out on the towel and begin layering on the ingredients. The trick is to keep the ingredients nice and compact, much like you would fill a sushi roll or a dumpling. Then fold the sides in like a burrito and roll away. To keep them fresh as you make them, place a damp paper towel or dish towel over the already made spring rolls.

The dipping sauce here is sesame-based rather than peanut or fish sauce-based. You could certainly sub in peanut butter for the tahini, but it will be thicker so you will want to thin out with a little water until the desired consistency is reached.

Tempeh and Squash Sesame Autumn Rolls

Roasted Squash:
1 tablespoon coconut oil or olive oil
1/2 small kabocha squash, sliced in 1/4-inch slices
salt, to taste

Tempeh:
1 tablespoon coconut oil or olive oil
8 ounces tempeh, sliced into 1/4-inch slices
2 teaspoons maple syrup
1 tablespoon low sodium soy sauce or tamari, if gluten-free
2 teaspoons sesame oil

Soba noodles:
6 ounces soba noodles
water
2 teaspoons sesame oil

Sesame Dipping Sauce:
1/2 cup tahini
1 tablespoon low sodium soy sauce or tamari
1 tablespoon rice wine vinegar or fresh lime juice
2 teaspoons maple syrup
2 garlic cloves, minced
1 teaspoon freshly grated ginger
salt and pepper, to taste
hot sauce or Sriracha, optional

Rolls:
12-15 pieces of rice paper
1 small head red leaf lettuce, leaves washed and excessive water removed
roasted kabocha squash
seared tempeh
1 avocado, sliced thinly
handful fresh cilantro, for serving
sesame seeds, optional, for serving

Roast squash. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss kabocha with tablespoon oil, and arrange in single layer. Bake for 25-30 minutes or until golden.

Prepare tempeh. Mix maple syrup, low sodium soy sauce, and sesame oil together in a bowl. Add tempeh and toss to coat. Heat 1 tablespoon coconut oil in a skillet over medium heat. Add tempeh and cook on both sides until golden, about 5 minutes. Remove from heat.

Cook soba noodles. Bring pot of water to a boil. Add soba and cook for 5-7 minutes or until just done but not mushy. Start tasting at the 4 1/2 minute mark. Drain in colander and rinse with cold water until cool. Drain thoroughly and toss with 1 teaspoon sesame oil to prevent sticking.

Make dipping sauce. Combine tahini, soy sauce or tamari, rice wine vinegar, maple syrup, garlic, and ginger in a bowl. Season to taste with salt and pepper and add hot sauce, if using.

Prepare rolls. Fill a large shallow dish such as a pie plate half-way with steaming water. Add rice paper and allow to soak until softened, about 15 seconds. Place on a clean towel and layer ingredients on one end, starting with a small piece of red leaf lettuce, soba noodles, avocado, tempeh, kabocha, cilantro, sesame seeds, if using, and a drizzle of the dipping sauce. Roll up like a burrito, starting with the sides, and then roll up tightly. Place a damp towel over rolled pieces while repeating with remaining ingredients, heating water as necessary. Serve with dipping sauce and additional herbs, if desired. Enjoy! Makes 12-15 summer rolls.

Vegetable Nori Rolls

One of the most appealing things to me about sushi is just how neatly organized and beautiful it is. Fillings are bound in a nori and rice bundle, with all of their colors displayed. Little bundles of freshness they are. While I enjoy sushi with raw fish, it is often difficult to find high-quality sushi-grade fish that comes from sustainable sources. Vegetarian rolls are often a go-to for me when I am out with friends and not quite sure about the quality or sourcing of the fish, which is pretty often. Fillings can get extremely creative, and I love discovering new combinations that pair well with sushi rice and nori.

Peanut and avocado is a favorite combination of mine. When I first ordered it, others at the table were skeptical of my vegetarian roll, but there was something about the salty peanuts and creamy avocado that made them change their mind. You can really fill these rolls with whatever you like as the method will be pretty much the same for all sorts of rolls you would like to create. I purchased a sushi mat a long time ago, and it is a fun tool to have on hand if you want to make your own rolls regularly or host a sushi making party. I use brown rice here that I season with rice vinegar. Of course, you do not have to season the rice, but it really does make it taste more authentic.

The rolling technique can be a little tricky at first, but there are a few key tips that will make rolling a little easier.  You can also watch a video such as this one to get the idea.

• Line your mat with plastic wrap to make clean-up easier.
• Do not be tempted to over-stuff the roll. You will end up with a nori burrito that is not as sturdy and frankly does not look as cute.
• Tightly squeeze the roll, firmly but gently, after each rotation to get the tightest, most secure roll.
• Leave about 2 inches of one end of the nori free of rice so that you can wrap the roll securely.
• When you cut the roll, use your sharpest knife and dip it in a cup of water between cuts.

The basic roll recipe is adapted from Kristy's Avocado, Mango, and Kimchi Sushi Rolls at Keepin' it Kind. I used honey instead of mirin to ever so lightly sweeten the rice because I always have it on hand.

Vegetable Nori Rolls

Rolls:
2 sheets nori, toasted*
2 cups cooked short grain brown rice, warm or at room temperature (I used a rice cooker)
1 tablespoon brown rice vinegar
1/2 teaspoon honey (agave, if vegan)
1/2 teaspoon salt
Reduced sodium soy sauce or tamari, for serving
Pickled ginger, for serving (optional)

Avocado and Peanut Filling:
1/4 avocado, peeled and thinly sliced
2 tablespoons chopped roasted and salted peanuts

Cucumber, Carrot, Avocado and Tempeh Filling:
1/8th of a block of tempeh, sliced into 1/4-inch slices and browned in 2 teaspoons coconut oil over medium heat until golden
1/4 English cucumber, seeded and cut into 1/8-inch slices
1/4 carrot, peeled and cut into 1/16-inch matchsticks
1/4 avocado, peeled and cut into 1/4 inch slices

Make the sushi rice. Mix the vinegar, honey, and salt together until combined. Stir mixture into warm to room-temperature cooked short-grain brown rice.

Assemble the sushi. Place plastic wrap on the bamboo mat to cover. Place a piece of toasted nori, shiny side down, atop the plastic wrap. Cover the nori with 1 cup of seasoned sushi rice, leaving the last 1 1/2 to 2 inches of nori furthest from you free of rice. Dip your fingers in water if the rice starts to stick to them. Line the fillings of choice alongside the closest end to you.

Roll the sushi. Beginning with the edge closest to you, lift the mat up and over the filling. Squeeze mat gently along the length of the roll to secure the filling, then peel back the plastic wrap and mat once you feel the roll is secure. Roll again, squeeze firmly but gently, and peel back the mat and plastic wrap as necessary until you reach the end of the roll. Give the roll a final squeeze to make sure it is sealed. Remove the bamboo mat and plastic wrap.

Cut the roll. Dip a very sharp knife (not serrated) into water, and slice the roll crosswise into 8 or 9 pieces.

Repeat with the other nori sheet and fillings of choice. Serve with wasabi, pickled ginger, and soy sauce, if using. Makes 2 rolls.

*To toast nori, wave the nori about 4-5 inches over a gas flame for about 30 seconds or until the green becomes brighter.

Winter Einkorn Bowls with Roasted Brussels Sprouts, Squash, Tempeh, and Lemon Tahini Drizzle

I tend to eat a lot of bowls, bowls of nourishing goodness. Sara Forte, from Sprouted Kitchen, writes a beautiful post on the subject of "bowl foods" that you can find here and is even coming out with a cookbook devoted to the topic. For me, bowl foods are usually born out of a necessity to use up bits and pieces of leftover raw or cooked ingredients, especially grains, legumes, and vegetables. I love all of the different textures that come together and honestly, I love the satisfaction of using up all of my leftovers and not having anything go to waste. It's also a fun challenge to use up a hodgepodge of ingredients in my fridge and to resurrect them into something yummy and cohesive. This bowl in particular was once born out of a necessity to use up leftovers, but since then, I have made this combo many times intentionally because the flavors just worked so well together. The earthy Brussels sprouts are balanced by the sweet winter squash. The walnuts provide a buttery crunch, and the einkorn and tempeh provide bulk and protein. The lemon tahini sauce brings it all together.

Einkorn, also known as farro piccolo, is an heirloom wheat berry that is very similar to the spelt berry in both taste and texture; it's chewy, slightly sweet, and very satiating. It's also a terrific source of protein, iron, and B vitamins. You can find it at your local Whole Foods or online at Jovial Foods. If you cannot readily purchase einkorn, feel free to substitute any grain of your choice or even brown rice, being sure to follow the cooking instructions on the package.

Winter Einkorn Bowls with Roasted Brussels Sprouts, Squash, Tempeh, and Lemon Tahini Drizzle

Tempeh:
1 8oz. package tempeh, sliced into 1/4-inch slices
1 T. dijon mustard
1 1/2 T. maple syrup
1 t. low sodium tamari or soy sauce
2 T. extra-virgin olive oil

Vegetables:
1 lb. Brussels sprouts, bottoms removed and quartered
1 small butternut squash, peeled, seeded, and chopped into 1/2-inch pieces
2 T. extra-virgin olive oil

Einkorn:
1 c. einkorn
2 c. water
salt

Lemon Tahini Drizzle:
2 T. tahini
2 T. freshly squeezed lemon juice
2 T. water
salt, to taste

Garnish:
1/2 c. walnuts

Preheat oven to 400 degrees Fahrenheit. Make sure that two oven racks are placed towards the middle of the oven. Line two baking sheets with parchment paper. On one baking sheet, spread tempeh pieces out in single layer. In a small bowl, mix the marinade ingredients together. Reserve 1 tablespoon of the marinade and set aside. Brush the remaining marinade evenly over the tempeh. Set pan aside.

On the other baking sheet, spread Brussels sprout quarters on one half and butternut squash pieces on the other half. Drizzle all with 2 tablespoons of olive oil, sprinkle with salt, and toss each half separately. Try to get all of the vegetables in a single layer to maximize their roasting. Place vegetable pan and tempeh pan in the oven, and bake for 25-30 minutes, flipping pan positions halfway through and tossing vegetables around so they can roast evenly.

Meanwhile, make the einkorn. Place the water in a pot and bring to boil. Add the einkorn and a sprinkle of salt, and reduce heat to simmer. Cook for 30-35 minutes or until the grain is tender and the water has been absorbed.

As the vegetables roast and the einkorn cooks, prepare the lemon tahini drizzle. In a small bowl, mix the tahini, lemon juice, water, and reserved 1 tablespoon of the tempeh marinade. Set aside.

Toast the walnuts over medium-low heat on the stove top for 8-10 minutes or in a small pan or skillet in the oven for 8-10 minutes at 400 degrees Fahrenheit or until golden brown. Roughly chop and set aside.

When all of the components are ready, assemble the bowls--grains + vegetables + tempeh + walnuts + lemon tahini drizzle. You're welcome to do it individually, which can be nice when you're having people over, or I've also mixed everything together in a bowl, so that I have a ready-to-pack lunch for the busy week. Serves 4.

Thai Loaded Curried Potatoes

This is very much a fusion dish, taking a little inspiration from Mexican nachos and inspiration from the Thai restaurant down the street. Sweet potatoes and good ole russet potatoes are cut into fries, rubbed with coconut oil and curry powder, and baked. While those are in the oven, the rest of the toppings are prepared, dishes are cleaned, and then it's dinner time. You will likely have extra peanut sauce left over, so it may be a good excuse to make extra fries for extra dipping.

Potatoes:
3 medium potatoes, preferably 2 sweet potatoes and 1 russet potato, rinsed and scrubbed
1 T. coconut oil, melted
1 T. curry powder
Salt, for sprinkling

Peanut Sauce:
1/4 c. natural peanut butter
1 garlic clove
1 T. tamari
1 T. sesame oil
2 t. peeled and minced ginger
2 T. fresh lime juice
1/2 t. honey or other sweetener
1 t. Sriracha or other hot sauce
3 T. water

Tempeh:
2 t. coconut oil
2 oz. tempeh, diced

Toppings:
2 handfuls cilantro, chopped
1/4 c. roasted salted peanuts, chopped
2 T. unsweetened shredded coconut, toasted in a dry skillet until golden
1 avocado, pitted, peeled, and chopped

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut potatoes into 1/4" slices lengthwise, and then again lengthwise to make fries. Toss potatoes with coconut oil, curry powder, and salt thoroughly. Add to pan in single layer and bake on middle rack for 40 minutes or until potatoes are golden brown on the outside and tender on the inside.

Meanwhile, prepare sauce. Place everything in a blender or food processor and blend until smooth. You may have to scrape down the sides a few times to make sure you incorporate everything nicely. Set aside.

Prepare tempeh. Heat a skillet over medium-high heat. Add the coconut oil and swirl to coat pan. Add the tempeh pieces and cook, stirring frequently until pieces are golden brown. Remove from heat and set aside.

Remove fries from oven. Assemble fries either in one big bowl or in individual bowls. Top with tempeh, cilantro, peanuts, coconut, and avocado. Drizzle with peanut sauce. Enjoy!

Serves 4 as a main dish.