Spring Rolls                        Vanilla Sauce

 4 jasmine tea bags                        ¹/₃ C light coconut milk

 3 oz Arborio rice                          ¹/₄ C skim milk

 1 Tbsp honey                               2 Tbsp sugar

 ¹/₂ vanilla bean or 1¹/₂ tsp             ¹/₂  tsp corn starch

       vanilla extract                         ¹/₄  tsp grated lime zest 

 2 kiwi, finely diced, 4 slices           ¹/₄  vanilla bean

      reserved                           

 5 strawberries, finely diced,

      4 slices reserved

 4 spring roll wrappers    

PER SERVING: 214 CAL; 4G PROT; 205 G TOTAL FAT (1 G SAT. FAT); 45 G CARB; 1 MG CHOL; 15 MG SOD; 2 G FIBER; 16 G SUGARS

Spring Rolls

•Steep tea bags in 3C boiling water for 5 min.  Remove tea bags, and set tea aside.
•Heat rice in lg. sauté pan over med-high heat.  Gradually add hot tea ¹/₂ C at a time, allowing rice to absorb tea after each
addition, stirring continuously.  Stir in honey, and scrape vanilla seeds from pod into pan before adding last ¹/₂ C of tea. 
•Cook until rice is tender, remove from heat.  Fold in kiwi and strawberries.  Cool.

•Dip 1 spring roll wrapper in bowl of cold water 15-20 sec., or until softened.  Carefully lay wrapper flat, and place 1 kiwi slice and 1 strawberry slice side-side in center.  Spoon 2 Tbsp log of rice mixture in center on top of fruit.  Fold in sides of spring roll wrapper on top of fruit, and tightly roll up.  Repeat with remaining wrappers, placing them on platter or baking sheet to keep them from touching.  Chill 2 hours, or overnight.

Vanilla Sauce

Combine all ingredients in saucepan, and bring to a boil.  Reduce heat to med-low, and simmer 3-4 min., stirring constantly, or until thickened.  Cool.

Serve rolls whole, or cut them diagonally between kiwi and strawberry slices.  Serve with small bowls of Vanilla Sauce.


April 18, 2008

Savoy Cabbage Gratin
from Yoga Journal
Contributed by Kerri
Author uses swiss chard and kale, but suggests using any greens you have on hand.

1 large yellow onion
4 Tbsp butter, plus 2 tsp
1 head savoy cabbage ~ 2 lbs
1 tsp salt
1 tsp freshly ground black pepper
1 Tbsp all-purpose flour
1 cup milk
2 Tbsp each freshly grated Gruyère and Parmesan cheeses
3 Tbsp dry breadcrumbs

•Cut the onion in half lengthwise, then slice into the thinnest slices possible.
•In a large skillet, with tightly fitting cover, melt 4 Tbsp butter over med-high heat.  When it foams, add the onions, reduce heat to low and cover the pan.  Stir occasionally unitl the onions are nearly dissolving.
•Cut the cabbage into very thin slices and add them to the onions.  Fitting all the cabbage into the pan will seem impossible, but it will wilt considerably.  Cover the pan and cook unitl the cabbage has wilted ~ 10-15 min.  Remove the lid and continue to cook, stirring until the cabbage is soft and translucent ~ 10-15 min.
•Preheat oven to 450°F.
•With 1 tsp butter, grease a baking dish and set aside.
•Sprinkle the salt, pepper, and flour over the greens and stir.  Increase the heat to high and add milk a little at a time, while continuing to stir, creating a sauce.
•When it has thickened, spread the mixture evenly into the baking dish.  Mix the cheeses and breadcrumbs together and scatter over the surface.  Dot with remaining butter and bake until the top is crusty and golden ~ 20 min.


Lemon-Rosemary Butter Cookies
from Vegetarian Times magazine
Contributed by Emily

4 oz (1 stick) butter, softened
¹/₄ cup sugar
1 tsp finely chopped rosemary
¹/₂ tsp finely grated lemon zest
2 egg yolks
1 tsp vanilla extract
1 cup flour
¹/₃ cup corn flour
1¹/₂ tsp baking powder
¹/₄ cup turbinado or sanding sugar for decorating

PER COOKIE: 48 CAL; 1 G PROT; 2.5 G TOT FAT (1.5 G SAT FAT); 6 G CARB; 16 MG CHOL; 63 MG SOD; <1 G FIBER; 3 G SUGARS

•Beat butter, sugar, rosemary, and lemon zest with electric mixer 3 minutes, or until creamy.  Beat in egg yolks and vanilla.
•Whisk together flours, baking powder, and salt in separate bowl.  Add to butter mixture and beat until combined.  Shape into 2-1 inch wide logs.  Wrap in waxed paper, and chill 2 hours.
•Preheat oven to 325°F.  Spray 2 baking sheets with cooking spray.  Slice cookies into ¹/₃ inch thick rounds.  Place turbinado sugar in bowl and press one side of cookies into sugar.  Place sugar side up on baking sheets.  Bake 15 minutes, or until bottoms are golden-brown.  Transfer to wire racks to cool.