Tag Archives: vegetables

Baked Cheesy Cauliflower Rolls

Something happened the other night….something delicious and amazing.  For the first time, I experimented with egg roll wrappers and different fillings.  Yes egg roll wrappers! Believe it or not, they are the perfect food vehicle to stuff with sweet or savory fillings.  I make cauliflower mash pretty often as a low carb side dish (and great way for my kids to try a vegetable made in a different way).  SO I thought it would make the perfect filling for these cauliflower rolls and I was totally right! Steamed, whipped and mixed with parmesan and mozzarella cheese…. Give these a try and I promise your entire family will gobble them up!

Baked Cheesy Cauliflower Rolls

Ingredients:

  • 8 egg roll wrappers
  • 1 bag frozen organic cauliflower
  • 3 tablespoons milk
  • 3 tablespoons grated parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • dash of black pepper (optional)

Directions:

  1. Preheat the oven to 425. Lightly mist a large baking sheet with cooking spray and set aside.
  2. Insert a steamer basket inside of a large pot that contains one inch of water.  Steam cauliflower for about 5-8 minutes or until fork tender.
  3. Carefully place cauliflower into a blender and add the milk, blend until smooth (you may need to add an additional tablespoon of milk here but make sure consistency is thick, but smooth).
  4. Pour warm cauliflower mixture into a bowl and fold in parmesan, mozzarella and black pepper.  Stir until combined.
  5. Pour some water in a small bowl, which you will need to wet your fingers for the egg roll wrappers.
  6. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond shape) and spread cauliflower mixture, leaving ½ inch or so of space on each side.
  7. Fold the bottom corner closest to you up over the ingredients.  Then fold the side corners in and over the filling. Dip your finger in the water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled cauliflower rolls over the wet corner so that it adheres.
  8. Place wrapped roll onto the prepared baking sheet. Repeat with remaining ingredients.
  9. When all of the rolls are wrapped and on the baking sheet, mist the tops with cooking spray, flip and mist again.
  10. Bake for 14 minutes, flipping once halfway through, until the wrappers are golden brown.

Easy Gluten-Free Vegetable Lo-Mein

When Ethan was around 18 months old, I would make him vegetable lo-mein all the time! He just loved noodles and it became my  go-to dish that I would make at least twice per week and keep in the fridge for a couple of days.  Made the perfect lunch for our outings to the Gymboree or playground.  He just loved it which of course made me happy to see he was chowing down on all of these nutrient-rich vegetables!

NOW come about 2 1/2 years later and I’ve started making the same dish using Banza chickpea pasta spaghetti! Have you ever tried this pasta?  If you haven’t, you must.  For one, it has 2x the protein and 4x the fiber of traditional white pasta!  No laundry list of ingredients with chickpeas being the primary ingredient next to tapioca, pea protein and xanthin gum (and all-natural, non-GMO fiber).  HELLO!!!! Kind of amazing right?  I feel so much better about my kids getting even more fiber and protein by eating this pasta versus another.  Give my vegetable lo-mein recipe a try.  Even my husband loved this one using Banza spaghetti!!

Ingredients:

1-8 oz box Banza chickpea spaghetti, cooked according to package directions

2 cups julienne cut or chopped vegetables like carrots, zucchini, red peppers, bok choy, mushrooms and/or broccoli

1 tablespoon sesame oil

2 teaspoons finely chopped garlic

1 1/2 teaspoons minced ginger

3 green onions, finely sliced

Sauce:

1 cup low sodium vegetable broth

2 teaspoons cornstarch

2 tablespoons low-sodium soy sauce

1 tablespoon hoisin sauce

Directions:

  1. Heat the sesame oil in a large skillet or wok over medium-high heat.
  2. Add the garlic and ginger and cook for 30 seconds.
  3. Add the vegetables and cook until the vegetables are heated through, 3 to 5 minutes.
  4. In the meantime, add all sauce ingredients to a mixing bowl and whisk until combined.
  5. Once vegetables are heated through, add the sauce and allow it to thicken, about 2-3 minutes.
  6. Add the Banza chickpea spaghetti and green onions.
  7. Mix well, coating the noodles.
  8. Transfer to a plate a serve or try these noodles cold!