Vegan Stuffed Cabbage Casserole

Hello out there! Thank you so much for sticking with this blog during my 1 year hiatus (or maybe you just forgot to delete me from your reader - either way, thanks!)

It's been quite a year and I'll skip the details but we moved away from Idaho in August and landed in Michigan! I definitely left a huge piece of my heart there and vow to one day have an 208 area code once again. However, we're close to family now and west Michigan really is a treasure trove of beautiful nature and some amazing produce. We have truly enjoyed settling into life here and I feel fortunate and comfortable calling it home.

My cooking and eating habits have also evolved a bit more over the last year and I'm leaning much more toward vegan. I hope to take the leap soon and become 100% vegan at home with small variations for eating out, but it's a work in progress. I've also been in therapy for my eating habits (as many of you might remember, I'm maintaining an 85-90 lb. weight loss). Most of the time I'm in a healthy place where I don't over analyze each morsel of food that I consume. It's quite freeing to not be in a "constantly dieting" mindset. If you have an eating disorder, whatever it may be, I cannot tell you how beneficial therapy is. I'd also be happy to chat with anyone with questions, feel free to email me!

So I'm sure in the coming months I'll delve more into Michigan, veganism, EDs, our amazing travels out west and more. I recently accepted a part time job as my baby is now in pre-k and my hope was to be part time once she started kindergarten. I'm trying to slow down a bit and be more mindful of what I devote my time to. My blog brings me happiness, a creative outlet, so I decided it was time to resurrect it!

So on to this recipe! For the last 8 months I've subscribed to an organic produce delivery and almost every week there is a head of cabbage in my green box. I love slaw salads, but my husband and daughter do not. I googled cabbage recipes and of course stuffed cabbage was most common. Making stuffed cabbage rolls can be daunting, so I decided to do a deconstructed casserole version. And since I made it the first time, I've made it with a few variations, such as quinoa for the rice (we prefer rice) and quorn or beyond meat crumbles for the tempeh (we prefer tempeh). I also have found a great use for leftover Chinese take-out rice - this casserole! It's very hearty, filling and comforting and can take as little as 15 minutes to make, depending on your ingredients (quick rice, no bake-off). I top mine with a vegan "parm" made with walnuts and nutritional yeast (hence the green looking topping), but we've also had it dolloped with goat cheese or parmigiano reggiano. You can truly customize this with pantry staples and your taste.

**I'd love to be more active in the blogging community. If you'd like to leave your blog in the comments, I'll be sure to add you to my reader and start some conversations**

Stuffed Cabbage Casserole

Veggie by Season original recipe

1 tbsp. olive oil

1 head of cabbage, about 3 lbs., diced 

1 large onion, finely diced

3 garlic cloves, minced

1 28 oz. can tomatoes (I prefer whole San Marzano with basil)

2 c. prepared brown rice (or quinoa, I use short grain brown)

1 package of tempeh, crumbled (or faux beef crumbles)

2 tbsp. dried oregano

1 tbsp. fennel seeds

Salt and pepper

Crushed red pepper flakes, to taste

Parmigiano-Reggiano, Goat Cheese, or omit for vegan

Preheat oven to 400*

Preheat large, deep, oven-safe skillet over medium-high heat with olive oil.

Add cabbage and onion, toss and cook frequently until vegetables begin to caramelize, about 8-10 minutes. 

Add garlic and a heavy pinch of salt and continue to cook for another 2-3 minutes. 

Add tomatoes (if whole, squish by hand or use a blender to reach desired consistency), rice, tempeh, oregano, fennel, crushed red pepper flakes and fresh ground black pepper. 

Turn heat to low, stir well to distribute, taste and add salt as necessary.

Top with cheese, if desired, and place skillet into the oven. 

Bake for 20 minutes, or until edges crisp and mixture is bubbly.

Serve immediately with additional pepper flakes and cheese. 

Bangin' Tempeh Quesadilla

So I had added Quesadillas to the "how in the world do I get a good photo?!" list... but then a certain good blogger friend posted a quesadilla recipe with a beautiful photo, so I guess it's just me. I think it's time I look into good photography classes, or you know, don't take them on the floor while my husband holds the dogs and kid back. PLEASE don't let the bad photo make you question the deliciousness of this 'dilla... it's amazing!

When Taco Lu first opened, I was pregnant. Tacos sounded amazing, and the fact that they had tempeh on their menu made me love the place before even stepping foot into the restaurant. We made the trek over to the beach one night, fought off everyone and their mom for a parking spot, and got a table after a 30 minute wait. As I excitedly ordered my tempeh tacos, the waiter told me they didn't have tempeh, they were out. Talk about a hormonal melt-down over something that wasn't THAT big of a deal (but come on, tempeh has a long shelf life and you can keep it on hand!) So I didn't even order dinner. I watched JJ eat, and then we left. And I swore off the place for 2 years.

When we found out we were moving, I felt like I should give the place one more chance because all of my friends and coworkers love it, and they even moved into a bigger restaurant location since their popularity soared. So we went, I got this quesadilla, it was amazing, and now I cry knowing it's 2k miles away. Our servers kind of seated us and forgot about it, so I was like oh geez, here we go again, but then they brought out a free bowl of queso (that Violet bathed herself in.) So while Taco Lu hasn't been the most dependable place service wise, the food is so good that I'd be willing to overlook it.

This quesadilla was spicy, fresh from the slaw, earthy from the tempeh, and bound together with tons of melty cheese. It wasn't exceptionally complex, but it was amazing. I tried re-creating it here, and it was almost as delicious as the Lu's!

Bangin' Tempeh Quesadilla

inspired by Taco Lu, makes 4 large quesadillas

4 large flour tortillas

1 8 oz, pack of tempeh, sliced into 16 thin strips

1/4 c. sweet thai chile sauce

2 tbsp. sriracha

4 oz. shredded monterey jack cheese

1/2 lb. green cabbage, shredded

1/4 red onion, finely sliced

1 lime

1/2 c. reduced fat sour cream

2 chipotles in adobo

In a shallow dish, whisk together chile sauce and sriracha, gently coat tempeh strips and set aside to marinate.

Toss green cabbage with onions and juiced lime in a small dish.

Blend sour cream and chipotles, or finely minced chipotles and mix with sour cream.

Heat skillet over medium-high, spray with nonstick spray, place tempeh slicess in pan, cook for 2-3 minutes, then flip, be careful they don't burn! 

Remove tempeh and place on a plate.

Clean out skillet, and heat over medium.

Preheat oven to 300*

One at a time, lay tortillas out, slather with chipotle sour cream, then place in pan, sprinkle cheese around the whole tortilla, then arrange 4 slices of tempeh in one half, and a sprinkle of the cabbage slaw on top of the tempeh. 

Cook for 2 minutes open, then fold the tortilla over and press.

Cook for another 2 minutes, then gently flip and cook another 2 minutes until golden brown.

If desired, place on a cookie sheet and into the oven to stay warm while you cook the remaining quesadillas.

Slice into fourths and serve.

Basil Summer Rolls

 One of my favorite quick service restaurants is Mama Fu's, we just call it the Fu, and whenever we're thinking about where to go for lunch, the Fu is always mentioned. It is very healthy (if you order the right thing - steamed veggies, brown rice, sauce on the side), there are tons of vegetarian options, and it's fast. When dining with a temper-tantrum prone one and a half year old, getting food on the table as fast as possible is key. The basil summer rolls are one of my favorite dishes there because they're so fresh tasting, full of herbs and peanuts, and they hit the table in a minute or less after you order. The only downside is the price, $8 for 4 rolls, which isn't terrible, but I can make them at home for pennies. So I did!

Rather than just use rice noodles in the filling, I sliced up some napa cabbage from the CSA to bulk up the noodles and add even more veggies to the dish. The combination of fresh mint, basil and cilantro gives these rolls a ton of flavor, the bean sprouts and peanuts add some crunch, and the peanut dipping sauce takes them over the top. I like to give my peanut sauce a hefty squirt of sriracha for spice!

Basil Summer Rolls

inspired by Mama Fu's, sauce from chow.com

rolls:

12 rice paper rolls

1 oz. cellophane rice noodles

2 c. thinly sliced napa cabbage

1 c. fresh bean sprouts

1 large carrot, shredded

2 tbsp. fresh chopped mint

2 tbsp. fresh basil, julienne

2 tbsp. fresh chopped cilantro

1 tbsp. sesame oil

2 tbsp. chopped peanuts

2 tbsp. peanut dipping sauce (recipe follows)

peanut sauce (I quartered this)

3/4 c. creamy peanut butter

1/4 c. plus 2 tbsp. water

3 tbsp. hoisin sauce

2 tbsp. fresh lime juice

2 tbsp. soy sauce

1 tbsp. sugar

2 tsp. chile-garlic paste

1 garlic clove, pasted (I used 1 tsp. dried garlic)

1/2 tsp. sesame oil (omitted)

First, make the sauce by whisking together all ingredients.

Next, make rice noodles according to package, drain, roughly chop and toss in a large bowl with sesame oil.

Chill noodles, toss with remaining ingredients except rice paper rolls.

Dip rolls in warm water for 10 seconds, place on a cutting board, fill with 1/4 c. noodle mixture, roll. 

Continue until you run out of rice paper wrappers or filling, it should be close! 

Serve with dipping sauce and sriracha on the side.

Grilled Bok Choy Salad

Without having joined a CSA, I don't think I would have ever made this recipe. Each week when I get my box of produce, I do recipe searches for some of the items I don't use on a normal basis. I've only cooked with bok choy two or three times, so I wanted to try something new. When I found this recipe, I knew it would be a huge hit! Whenever I can find a recipe or make a dish that uses multiple CSA items, it's even better, so seeing scallions on the ingredient list was a bonus.

It also seemed fateful that another ingredient this recipe called for was orange juice and segments, which we've got plenty of these days! Last weekend, my husband, Violet and I went down to his grandparents to pick some fruit from their trees. I may have a love-hate relationship with Florida, but this was definitely a "love" day! Violet loved helping harvest the fruit, and I was able to bring it to friends and family.

The red cabbage was also already on hand because when we were in Cincinnati for Thanksgiving, my dad harvested the last of his fall garden, which included several heads of broccoli and red and green cabbage. I came home with bags full of cabbage! 

Finally, this salad is topped with wasabi peas, one of my absolute favorite snacks. I never have to worry about my husband eating them, or the baby and dogs begging for some!

This salad was so flavorful and fresh, slightly warm (in both temperature and heat!) and perfect for winter. I served pan fried tofu on the side topped with a little of the extra vinaigrette to complete the meal.

Grilled Bok Choy Salad

adapted from Bobby Flay

1 head of bok choy
1 small red cabbage
2 large scallions
1 orange
1 package ramen noodles
1/4 c. cilantro leaves
1/2 c. wasabi peas
Salt and pepper
Extra virgin olive oil

Dressing:
1 orange, juiced (1/4 c.)
1/4 c. aged balsamic vinegar
2 tbsp. extra virgin olive oil
2 tbsp. sesame oil
1 tbsp. sriracha
1 tsp. ground ginger
1 tsp. ground mustard
1 tsp. garlic powder
Salt and pepper

Preheat a grill or grill pan to medium-high heat.
Quarter the bok choy and cabbage heads, drizzle with olive oil and sprinkle with salt and pepper.
Place cut side down on the grill, cook for 2 minutes, then rotate and cook each additional side for 1-2 minutes.
Remove from the grill pan and set aside.
Slice scallions in half and place cut side down on the grill, cook for 1 minute, remove and set aside.
Prepare dressing by mixing all ingredients and whisking well, taste and add salt and pepper as needed.
Slice cabbage and bok choy into 1/4" strips, add to a large serving bowl.
Chop scallions, add to cabbage and toss well.
Segment the orange and arrange on top, sprinkle with cilantro and wasabi peas, for garnish.
Pour half of the dressing onto the salad, and serve with the remainder on the side.

Mango Slaw

I've proclaimed my love for Smitten Kitchen and her countless slaw recipes before, but I think this one takes the cake. I can't get enough mango lately, so this recipe was perfect for me. As I've said, my husband is not exactly a slaw hater, but pretty close. Because this slaw had cashews, mango, and used Napa Cabbage, he was less reluctant to eat a sizable bowl for dinner. 

I tried to find harder mangoes at the store, but as luck would have it, they were all pretty ripe. I wasn't able to shred or slice it too thinly without it disintegrating, so my slaw was a little chunkier than SK's. I will definitely be making this, or versions of it in the future. I have visions of adding shredded carrot, a bit of cilantro, some shredded snow peas, and even Macadamia nuts rather than cashews. The possibilities are endless for this perfect-for-summer mayo-free slaw! 

Mango Slaw with Cashews and Mint

from Smitten Kitchen

2 mangoes, peeled, pitted and julienned

1 1/4 lbs. Napa cabbage, halved and sliced thin

1 red pepper, julienned

1/2 red onion, thinly sliced

1/4 c. rice wine vinegar

2 tbsp. canola oil

1/2 tsp. salt

1/4 tsp. red pepper flakes

1/4 c. sliced mint leaves

1/4 c. toasted cashews, coarsely chopped (I left a few whole for garnish)

In a large bowl, whisk together lime juice, vinegar, oil, salt and red pepper flakes.

Add mangoes, cabbage, pepper and onion to the bowl, toss to coat.

Refrigerate for an hour, before serving toss with mint and cashews.

Summer Slaw

I'm always on the lookout for new slaw recipes. I found this one on delish.com, originally from Good Housekeeping. It's very easy to make, and has the classic bright, fresh flavor of a traditional vinegar based slaw. Rather than shred my carrots by hand and finely slice the cabbage, I used the shredding blade and flat slicing blade in the food processor, and it made making this slaw even easier! I meant to shred the apple, but left the slicing disk on. Next time, for uniformity sake, I would shred the apples instead. 

Summer Slaw

adapted from Good Housekeeping via Delish.com

1/3 c. cider vinegar

3 tbsp. Canola oil

1 tbsp. Dijon mustard

1 tbsp. sugar in the raw

1 tsp. salt

1/2 tsp. ground white pepper

1/2 head of green cabbage, shredded (about 1/2 lb.)

1/2 head of red cabbage, shredded (about 1/2 lb.)

4 medium carrots, peeled and shredded

1 shallot, thinly sliced

1 granny smith apple, cored and shredded

In a large mixing bowl, whisk together vinegar, canola coil, mustard, sugar, salt, pepper and shallots.

Add cabbages, carrots and apple, toss to combine. 

Refrigerate for 1-2 hours before serving, toss well, taste and season before serving. 

Cabbage and Lime Slaw with Roasted Peanuts

Don't you love it when you find another blogger, chef, or cook who loves a dish as much as you? When I stumbled across smitten kitchen a few years ago, I was so happy to find a few slaw recipes in her index. As she continued to blog throughout the years, it's been more and more slaw recipes. Almost every single one is immediately printed and put in my 'to make' file. Sounds perfect, right? 

Wrong.

My husband is not a fan of slaw. He'll eat it, if it's really  good, but for the most part, he'll pass. This can be a good thing, because I get to eat most of the slaw, but there's only so much raw cabbage the stomach can take, know what I mean? 

So when I found this one, I felt like we might have a winner. JJ loves Tex-Mex cuisine, I'd probably say it's his favorite. Because this slaw had lime and cumin, and my substitution of cilantro for the spinach, it was definitely a Tex-Mex dish. One additional change I made was to reduce the amount of peanut oil, and add a bit of sesame oil to add the nutty flavor without all of the fat. 

To complete this meal, I served the slaw with jalapeño chicken sausage and bell pepper quesadillas, and it was a definite winner! And the best part is the slaw is great the next day, unlike many others, and it wasn't watery or limp.  

Cabbage and Lime Slaw with Roasted Peanuts

via from Smitten Kitchen, who adapted it from the Lee Bros. Simple Fresh Southern

6 cups red cabbage, shredded (1 small head)

6 cups green cabbage, shredded (1 small head)

1 tbsp. kosher salt

1/2 bunch of cilantro, chopped

1/4 c. fresh lime juice

1 tbsp. Dijon mustard

1/2 tsp. ground cumin

2 tsp. peanut oil

1 tsp. sesame oil

1/2 c. roasted peanuts, chopped

Black pepper

In a colander, toss the cabbage with 1 tbsp. kosher salt, let the cabbage drain for an hour.

In a large bowl, whisk together the lime juice, mustard, cumin, and oil until well mixed. 

Add the cabbage, cilantro and peanuts, toss and season with pepper, add more salt if necessary.

Serve immediately, store leftovers for a day or two in the fridge.
*Note - I added my cilantro after the photo was taken, I forgot to mix it in... but it's a great flavor addition, so don't skip it! If you're not a cilantro fan, just add a bit less

Thank you so much for your comments on my 'housekeeping' post! 

-I have gotten some great suggestions for my picks, and will hopefully get the index completed by next weekend

-I am over the moon about my expected niece or nephew, and am happy to ship my chocoholic sister goodies throughout her pregnancy, so any recommendations for anything that's super-chocolatey and ships well is appreciated! 

-The garden is moving along well, I update that blog every Sunday, if you want to check in. If you can tell, there were originally 40 heads of cabbage in my planter (oops) and my dad thinned it to 15-ish, so there will be plenty of slaws to be made this summer! 

Napa Cabbage Gorgonzola Slaw

Slaw salads are one of my favorite things to eat. Not only are they fresh and flavorful, but they're filling and dependent on what's in them, often low-calorie. When I was at the market last weekend, I found a giant head of napa cabbage for only $1, so I snatched it up quickly. I knew it was destined for a slaw, but wasn't sure what kind. While I tend to love vinegar based slaws more, I recently had a blue cheese slaw at a restaurant that was delicious.

A quick internet search later, I found myself eyeing up this recipe from Smitten Kitchen. While it wasn't exactly what I was looking for, it was very close. It was buttermilk based, rather than mayonaise, and Deb explained that blue cheese crumbles could easily  be added. I decided to adapt it a bit to my taste (NO celery!), and go with it! It was delicious, well balanced, tangy but creamy with lots of crunch.

Napa Cabbage and Gorgonzola Slaw

Adapted from Smitten Kitchen, from Gourmet, November 2007

1/2 cup well-shaken, non-fat buttermilk
2 tablespoons plain greek yogurt
2 tablespoons red wine vinegar
2 tablespoons minced red onion
1 tablespoon sugar
3 tablespoons finely chopped chives
Salt and pepper
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
1/2 cup crumbled gorgonzola cheese

In a large salad bowl, whisk together buttermilk, yogurt, vinegar, red onion and sugar in a large bowl until sugar has dissolved, then whisk in chives.
Toss cabbage, taste and season with salt and pepper.
Sprinkle with gorgonzola, gently toss a bit.
Serve immediately, keep chilled.

Coco-Peanut Noodle Salad

I absolutely love Asian flavored Peanut noodle salads. Since I was not going to be eating the 2 other dishes, I decided to make one of my favorite and fill my plate! I added a few different things, like coconut milk and lime. It was delicious as always, full of veggies and very filling!

Coco-Peanut Noodle Salad

12 oz. wide rice noodles

8 oz. snow peas, roughly chopped

1 red bell pepper, sliced

2 c. shredded cabbage

1 c. shredded carrots

4 scallions, sliced

Sesame seeds, for garnish

Sauce:

1/2 c. light coconut milk

1/2 c. creamy organic peanut butter

1/3 c. light soy sauce

2 tbsp. rice wine vinegar

1 tbsp. light brown sugar

1 tbsp. Thai chile paste

Juice of 1 lime

1 garlic clove, grated

In a large bowl, whisk together sauce ingredients.

Cook noodles accoring to package.

Add noodles, snap peas, bell pepper, carrots and cabbage to mixing bowl.

Toss to coat everything in sauce.

Top with sesame seeds and scallions.

A Year Ago: Dark Chocolate Sorbet

Mu Shu Vegetables

My absolute favorite thing to order when we get Chinese take out is Mu Shu Vegetables. I love the cabbage in the sweet and smoky hoisin sauce with the shredded egg and mushrooms, it's delicious! However, I'm sure when I order it out there's lots of extra fat and salt, so I decided to try making it at home. Usually we also order a few other things, so there's extra rice, and I usually eat my mu shu mixture over rice and don't use the pancakes, but tonight I had some extra whole wheat wraps that needed to be used.
The reason I made this dish is because today on Ash if Fit, the featured SuperFood is cabbage!
One thing I used in this recipe that's traditional in Mu Shu is black chinese mushrooms, often found dried in the market. After I reconstituted the whole package in water, I had tons of mushrooms! I had no idea the tiny dried up bits would grow like they did! I left the extras in the water and froze it to use at a later time. I have no idea if that was what I should do, but we'll see!

Mu Shu Vegetables

4 dried black mushrooms
2 eggs, beaten with salt and pepper
1 tsp. sesame oil
2 cloves garlic, grated
½” grated ginger
4 cups finely shredded Napa cabbage
2 large carrot, shredded
3 scallions, sliced
¼ c. soy sauce
1 tbsp dry sherry
2 tbsp. Hoisin sauce
½ c. edamame
½ tsp. crushed red pepper flakes

Mandarin Pancake Wrappers or Brown Rice
Hoisin sauce
Chinese Mustard


Place mushrooms in a bowl, cover with boiling water, let sit for 20 minutes.
Beat eggs in a small dish, set aside.
Prepare all vegetables.
Heat a wok over medium. Spray with nonstick spray, add eggs and cook for 2 minutes, flip and cook for 30 seconds.
Fold into thirds, slice thinly and set aside.
Heat wok over high, add sesame oil and crushed red pepper flakes.
Grate in garlic and ginger, sauté for 1 minute.
Add cabbage, carrots, and scallions. Toss and cook for 3 minutes.
Add soy sauce, sherry and hoisin.
Toss to coat, all water should be cooked out.
Turn heat off, add edamame and sliced egg.
To serve, smear extra hoisin and mustard in a mandarin pancake, top with some of the cabbage mixture, fold like a burrito and serve.

SuperFoods: Cabbage, Edamame (soy), Ginger, Garlic

Sidekicks: Carrots, Scallions, Mushrooms

A Year Ago - Fiji! Roti, Pea and Potato Curry, Curried Citrus Chicken Papaya, Rum Currant Scones

Vegetarian Reuben

So my attempt at cooking something for St. Patrick's Day began great. I made Irish Brown Soda Bread, and decided to make a Reuben. But then I didn't really want corned beef... I wanted to eat vegetarian. So I decided to sub in the new tofu I found at Trader Joe's, it's savory flavored, something I haven't tried before. I made the rest of the sandwich like a normal reuben (just lighter), but for my side... I went German... oops! I love red cabbage, I can't help it! It's cabbage though, right? Oh well, last year I did a whole week of real Irish food, so this year, I did one sad attempt, and it turned out to be...not so Irish, and sort of German. Oh well, Happy St. Patrick's Day :)

Vegetarian Reubens

1 loaf of Irish Brown Soda Bread, sliced thin (you need 4)

1 package of Savory Tofu

1 15 oz. can sauerkraut

2 tbsp. Light 1000 Island Dressing

1/4 c. Light Swiss Cheese
2 tbsp. Spicy Brown Mustard

Red Cabbage, optional side

Drain Sauerkraut.

Slice tofu and cheese.

Smear 2 pieces of bread with 1 tbsp. dressing and the other 2 pieces with 1 tbsp. mustard.

Preheat a nonstick skillet over medium heat.

Spray with nonstick spray.

Place 2 slices in skillet, dressing side up.

Top with tofu, sauerkraut, cheese, then top with other piece of bread, dressing/mustard side in.

Cover pan.

Cook for 5 minutes, flip, and cook the other side for 5 minutes.

Slice and serve.

A Year Ago: Real Irish Food!
Beef in Ale with Cheese Cobbler and Brown Bread Apple Cobbler

Jicama and Green Apple Slaw Salad

For this slaw, I used some of my favorite basics, as well as two new ingredients for slaw - Jicama and Apple. Jicama has a very interesting flavor... it's like a water chestnut, but a little sweet. I cut it into little sticks rather than shred so it, but i don't know that it really made any difference. This slaw was delicious!

Jicama and Green Apple Slaw

1 Jicama, peeled and julienned

2 carrots, shredded

1/2 head of red cabbage, shredded

1 granny smith apple, julienned

1/4 red onion, shredded

1 lime, juiced

2 tbsp. orange muscat champagne vinegar

2 tbsp. honey

2 tbsp. EVOO

salt and pepper

cayenne pepper, to taste

Toss all ingredients in a large mixing bowl, cover and refrigerate for at least 30 minutes before serving.

A Year Ago:

Tabbouli, Hummus, and Baba Ghanoush

Baked Egg Rolls and Sesame Chicken Teriyaki

One of my co-workers got Chinese take-out for lunch last week, and as I watched her eat her egg roll, I decided to try out baked egg rolls, as I avoid all things fried, and try to make baked alternatives!

These egg rolls came out great, they were cripsy and delicious. I made Teriyaki Chicken and Snow peas alongside, and served the eggrolls with soy sauce and Chinese Hot Mustard.

It was the perfect make you own takeout for a Friday night!

Baked Egg Rolls

12 wonton wrappers

1 tsp. EVOO

4 cloves garlic, grated

1 " ginger, grated

1/2 c. shredded carrot

1/2 c. sliced scallions

2 c. shredded cabbage

1 red pepper, in julienne strips

2 tbsp. soy sauce

1 tsp. sesame oil

In a wok over high heat, add oil, garlic and ginger. Cook for 20 seconds constantly stirring, add carrots, scallions, and cabbage. Contine to toss over high heat for 2-3 minutes. Add soy sauce and continue to stir and cook until all of the liquid is out of all the vegetables, about 5-8 minutes. Turn heat down if veggies begin to burn at all.

Lay wonton wrappers out on cutting board. Spoon 1 heaping tbsp. of the mixture into each wrapper, fold over and tuck in sides, use a little water on your finger to seal the last edge.

Preheat oven to 400 degrees.

Place egg rolls on a nonstick baking sheet, bake for 12 minutes, remove, baste the tops with a little so sauce on a pastry brush, return to the oven for another 5 minutes. Serve.