LEMONGRASS + COCONUT SUMMER ROLLS

Coconut Summer Rolls . Sprouted Kitchen

I have waxed on about how helpful it is to stay on track eating healthfully when you have things ready in the fridge. This usually requires a "cook day," where I just embrace the mess and make about six things that will keep a few days. Always a batch of granola, a treat (recently these! and I'm making these next!), some quick protein like this egg salad or the beach day tuna salad from our cookbook, and a sturdy green salad that can sit like this fabulous kale goodness. I have found this to be especially crucial when working from home (due to frequent grazing) and now having a mini person, simply because I am not always interested in making myself lunch and would rather eat another few handfuls of trail mix and a piece of toast than make a mess and wash dishes. I value home cooked meals, eating wholesome and seasonal dishes, I'm passionate about the art of cooking and the joy there is in feeding people well, but the ebb and flow of life just changes the pace at which I am able to do these things. I know the same goes for you, as I am flattered by the emails I receive from people asking me for recipes that are ideal for travel, to freeze, for sick friends, or to make ahead for busy work weeks. I know our recipe index here is not user-friendly at all and a website make over is totally on the radar, but in the meantime, I will say that summer rolls are sort of amazing for all said circumstances. They keep well for a few days, fit most dietary issues by being gluten free, dairy free and vegetarian and don't need to be warmed which makes them extremely portable. 

The thoughtful couple, David and Luise, write the blog Green Kitchen Stories and I am a huge fan of their first cookbook Vegetarian Everyday. They've created a new (incredibly gorgeous and inspired) cookbook that showcases a collection of photos and recipes from their travels around the globe. It's the sort of book that takes you somewhere else and jump started me out of a bit of a rut that was happening in my own kitchen. I was flipping through looking for something that I could bring to my sister in law and her family who are welcoming home a new baby boy. We ended up keeping these rolls because I ate too many to warrant covering them for a full meal, but I will be packaging up a polenta mushroom situation from the book that is perfect as these nights are cooling down. All to say, I keep my cookbook collection pretty tailored and I'm proud to have this beauty on my shelf. 

Coconut Summer Rolls . Sprouted Kitchen

Coconut Summer Rolls . Sprouted Kitchen

LEMONGRASS + COCONUT SUMMER ROLLS // Makes about 8

Recipe adapted from Green Kitchen Travels

Maybe it is the California girl in me but I would add avocado next time. I like some creaminess with my veggie packed rolls, so just add some thin slices with your collection of other filling ingredients if you wish.  

• 8 ounces extra firm tofu
• 2 stalks lemongrass, smashed and chopped
• 2 tablespoons soy sauce or tamari
• 1 tsp. maple syrup
• juice of one lime

• // dipping sauce //
• 1/3 peanuts or 1/4 cup peanut butter
• 2 Tbsp. rice vinegar
• 2 Tbsp. soy sauce
• 1 Tbsp. water
• 1 Tbsp. maple syrup

• 1 package rice paper
• 1 head of butter lettuce, cleaned and separated
• 1 big handful of mint
• 1 big handful cilantro
• 1/2 a cucumber, cut into match sticks
• 1 ripe mango, peeled and cut into match sticks
• 1/2 cup unsweetened coconut flakes, lightly toasted
• 2/3 cup sprouts of choice or grated carrots
• sesame seeds, optional

Drain and pat the tofu dry. In a large dish, combine the lemongrass, lime, maple and soy sauce. Add the tofu and marinate for 30 minutes. 

To make the dipping sauce, toast the peanuts and blend all the sauce ingredients together. 

Arrange all the filling ingredients and prepare a large bowl of warm water. Dip a sheet of rice paper in the water to soften, and lay it out on a damp dish towel or cutting board. Layer a lettuce leafs, a pinch of mint, cilantro, a slice of tofu, cucumber, mango, coconut flakes and sprouts and/or carrots. Fold the top over the filling, then the sides and roll tight to close. Repeat with remaining rolls. Serve with dipping sauce. These will keep in the fridge under a damp paper towel for 2-3 days. 

Coconut Summer Rolls . Sprouted Kitchen

PUMPKIN BREAD WITH TOASTED WALNUT CINNAMON SWIRL

Spelt Pumpkin Loaf . Sprouted Kitchen

Oof. We had a whirlwind of tying up a few loose ends for our cookbook (out this coming spring, so crazy!) and I sort of abandoned this space. While this is a place I want to share good food illustrated by Hugh's gorgeous photos, it is also a place I come to write. In an inevitably vain way, I suppose a blogger mostly has his or her own life story to draw from, and my reality as of late has been about rearranging our work, marriage, schedule, chores, social life, alone time etcetera with Curran in the picture. Most definitely for the better (not to be confused with easier), the day to day looks different now and my story is currently about figuring out who I am now in all of these things. It sounds dramatic and woeful, but honestly, as any big change goes, it just takes a little time to create a new normal. Both my thoughts and iphone pictures used to be all food all the time and now I have a mini person who hijacked all that. Our little baby bug is tall and thin as babies go, so says the pediatrician. He has a big gummy smile, is a little stingy with giggles despite his mom and dad being completely hilarious, rolls and always wants to be grabbing something to put in his mouth. At night, he lays his head between my chin and chest and rhythmically coos as I sing songs from church and/or Beyonce and rock him to sleep... I'm not sure there is any sweeter feeling in the universe. It is all so wonderful and yet so very hard. Many parts of being a new mom are really tough. I didn't anticipate the high highs met with low lows but I can see balance on the horizon. I worry by nature, so 'choosing optimism' is my mantra for this fall. Everything will be OK. It is always OK. 

Don't roll your eyes. Another pumpkin loaf! Just what you needed right? I have a good handful of things bookmarked in Amy Chaplin's gorgeous new book, At Home in the Whole Food Kitchen but I was in need of a fresh start, to ring in a new season, and a hearty, fall loaf seemed just the thing. This loaf is dense, barely sweet, is just the thing fresh out of the toaster with a swipe of good butter or coconut butter. It doesn't taste like dessert - it tastes like a breakfast loaf and that is the side of the loaf-preferences-fence I sit on. Hugh sits on the other side of said fence but nothing a little cinnamon sugar can't fix. Amy's cookbook is so comprehensive, beautifully designed and jammed full of recipes for the vegetarian, gluten free, dairy free and generally health nutty folks. There are a grip of fabulous cookbooks coming out this fall and next spring and I'm so anxious to try things and share them here. 

Spelt Pumpkin Loaf . Sprouted Kitchen

PUMPKIN BREAD WITH TOASTED WALNUT CINNAMON SWIRL // One 9-inch loaf

Recipe adapted from At Home in the Whole Food Kitchen by Amy Chaplin

The recipe is great as is, and as mentioned above, it is not super sweet as most breakfast loaves can be. I added a bit more spice and a little turbinado sugar on top for crunch. Amy suggests roasting a squash yourself and using the puree for the bread but canned pumpkin will work as well. 

• // cinnamon swirl //
• 1 cup toasted walnuts
• 2 Tbsp. maple syrup
• 2 Tbsp. muscavado, brown or maple sugar
• 2 tsp. cinnamon
• -
• 2 cups whole spelt flour
• 2 tsp. baking powder
• 1/2 tsp. sea salt
• 1/4 tsp. ground nutmeg
• 1/4 tsp. cinnamon
• 1 1/4 cups pumpkin or squash puree
• 1/3 cup extra virgin olive oil
• 2 Tbsp. almond or soy milk
• 2 tsp. vanilla extract
• 1 egg
• 1/2 cup maple syrup
• 1/3 cup turbinado sugar, for sprinkling

Preheat the oven to 350' and lightly oil a loaf pan, lining it with parchment for a cleaner removal. 

Steam your squash for 10-12 minutes if making a puree by hand.

To make the swirl, mix the walnuts, maple, sugar and cinnamon together and set aside. 

Into a large mixing bowl, sift the spelt flour, baking powder and salt. Add the nutmeg and cinnamon. Whisk together the squash puree, olive oil, almond milk, vanilla, egg and maple syrup. Fold the flour mixture into the squash mixture until just combined. Spread half the batter over the bottom of the loaf pan. Layer cinnamon walnut mixture evenly over batter and top with the remaining batter. To create a swirl, run a knife in a zig zag through the batter. Sprinkle the turbinado sugar on top. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean. Allow it to sit for 10 minutes before removing the loaf. 

The slice is served best warmed with a generous spread of coconut butter or real butter. 

Spelt Pumpkin Loaf . Sprouted Kitchen

FIESTA KALE SLAW WRAPS

ZFiesta Kale Slaw Wraps . Sprouted Kitchen

It's been nearly a month since we posted last and literally it feels like we were just here last week. Every stranger keeps telling me "time flies" or "it'll go by so quick!" As if that's just something you say to moms when you see a little baby. But it's not only that they grow quickly, which they do, but because your time and attention gets so enraptured in this tiny person that it's really true what they say - the days seriously whiz past. The mortgage is due AGAIN? Didn't I just mow the lawn? How are we already out of groceries? I feel like I just had a baby last week but I suppose it's appropriate to jump back into real life now. Real life, but with a newborn. Which, of course, changes absolutely everything. 

I'm taking the blame for passing on this personality trait, but Curran is a particular little fellow. The boy knows what he likes and what he doesn't. He's really happy and flirty when he's well rested and has a full belly but he makes it quite clear when his environment is less than ideal. He prefers to be held at all times, has gas volume that rivals that of a grown adult, a natural mohawk inside his infant bald spots and a smile that makes the exhaustion and baby-mind-reading (or lack there of) a barely noticeable speed bump. I just stare at his sweet face and smile back over the complete joy that my son recognizes me. He knows me! Who'd have thought something so simple would make me so happy. I will gracefully admit this season has taken some getting used to. I'm tired and I lose my patience beneath his crying sometimes and I miss when I could just come and go when I wanted, but life feels so much more full with him here. We're living this life of relationship and experience and he is the character in our story that had been missing and it feels so right to have him here. 

Meals have been pretty simple lately and I suppose it'll be that way for awhile, but I'm making big bowls of sturdy green or grain salads that we can keep in the fridge and grab when we only have one free hand to eat with. This is my recent favorite so I made it again for you. Hugh added bacon to his, so there 's that, but I think you could add in a variety of different proteins if you prefer. I'm including a picture of our baby Bug, down at the bottom, because he's just the cutest thing and I wanted to show you :)

ZFiesta Kale Slaw Wraps . Sprouted Kitchen

ZFiesta Kale Slaw Wraps . Sprouted Kitchen

FIESTA KALE SLAW WRAPS // Makes 4

I try to chop everything small so it's easy to wrap up. They turn out to be a little messy but they taste great. The wrap makes it more filling and portable but the salad can stand alone as a meal as well. I wrapped up a few extras in parchment to keep in the fridge. Note the tortillas will give under the moisture of the slaw so if you're planning on eating it any further than a day away, keep the slaw and tortilla separate until ready to eat. 

• 1 Tbsp. muscavado or brown sugar
• pinch of cayenne
• 2/3 cup pepitas (pumpkin seeds)
• 1 small bunch kale, stemmed and shredded
• 2 large carrots, grated
• 1 cup baby tomatoes, halved or quartered
• 2 green onions, sliced thin
• 1 small english cucumber, diced (about 1 cup)
• 1 small bunch cilantro, roughly chopped
• 1 cup cooked lentils, black or green preferably
• 1 large avocado, diced
• 3/4 cup crumbled feta cheese
• juice of two limes
• 1/4 cup extra virgin olive oil
• 1 Tbsp. hot sauce
• sprinkle of salt and pepper
• 1/4 cup sour cream or non dairy sour cream
• 4 brown rice or flour tortillas for wrapping

ZFiesta Kale Slaw Wraps . Sprouted Kitchen

In a small, nonstick skillet over medium low heat, warm the muscavado or brown sugar with a pinch of cayenne and salt. Add the pepitas and stir so the sugar sticks to the nuts and they smell toasty - about 5 minutes. Remove to cool on a piece of parchment (or left in the pan is fine). 

In a large mixing bowl, combine the kale, carrots, tomatoes, green onions, cucumber, cilantro, lentils, avocado and feta. Add the juice of both limes, olive oil, hot sauce, a sprinkle of salt and pepper and the cooled pepitas and toss everything together to mix. 

Warm the tortillas over the stove. Add a spoonful of sour cream down the center of the tortilla, add a pile of the kale slaw and wrap 'er up. Wrap everything in parchment to keep it together for portability or to make in advance and keep in the fridge. 

ZFiesta Kale Slaw Wraps . Sprouted Kitchen