Rice paper wraps = Leftover Heaven

wraps with baby greens, roasted bell pepper, sprouted lentils, and fermented cauliflower

How did I not know about these before?? Now that I've become friendly with my local Asian grocer, I can finally ask, "What is this?" And boy have I learned a lot!  When I used to see rice paper wrappers, they looked like too much work for me. I assumed getting these plasticy looking sheets into an edible form must involve soaking, cooking, steaming, or some other processing. Not so!

1. Dip the rice paper sheet in water for about 5 seconds, then brush the sheet over a tea towel to remove excess water.
2. Lay the sheet, still rigid, on a plate or cutting board. The sheet will absorb the water and soften in the time it takes to fill it.
3. Pile your fillings  near one side and roll up like an egg roll, blintz, or burrito.

translucent wrap with wild mushrooms, wakame, and homemade kimchi-kraut

Intro to Fermenting Vegetables

I have been absolutely obsessed with fermenting foods the last few weeks. My interest began as I read and heard reports on the multiple benefits of probiotics and the importance of a healthy balance of bacteria in the gut. It went beyond good digestion and better absorption of nutrients. Studies show better mood and brain function associated with healthy gut flora. Research suggests that 80% of the immune system may be in the gut, with probiotic-rich foods, like kimchi, offering serious illness preventing effects.

A study published in Nature found that, "Mice fed a strain of Lactobacillus rhamnosus were less anxious and produced fewer stress hormones than control animals."

I'm sold! But consuming effective amounts of probiotic tablets and yogurt can get very expensive. Multiply that times the six anxious, antibiotic ravaged guts in our household, and it is completely cost prohibitive. Then I remembered, I could culture my own probiotics! I've posted before about kombucha and kefir, but I was having trouble getting my hands on kosher kefir grains or a kombucha SCOBY. I discussed my interest with a friend, who told me she makes her own sauerkraut - and it's easy!

Cauliflower Tabouleh

In honor of my Father-in-Law's arrival this evening I want to share a raw food salad made with his favorite food - cauliflower. I got the idea from the Good Eats episode "The Caul of the Flower." I combined it with my recipe for quinoa tabouleh, and got a delicious and very healthy salad, which only gets better after a day or two in the fringe.

Start with the dressing:
Using the chopping blade in the bowl of your DRY food processor, put salt and other seasonings of your choice like red pepper flakes and cumin. (I didn't use cumin this time because I was making it for someone with celiac disease and I wanted to be extra careful that none of my ingredients were contaminated with traces of gluten.)  Turn on the food processor and drop two cloves of garlic through the chute. Add the juice of two lemons (close to half a cup) and almost 1/2 cup olive oil.  Set aside in a large bowl for mixing. You do not need to wash out the food processor or the blade, but set aside this blade.

Gluten free "bulgur":
Using the shredding blade on your food processor, feed in only the florets (the outermost inch) of one head of cauliflower. Dump it into the mixing bowl with the dressing.

Creamy Roasted Tomato and Corn Soup with Cauliflower (non-dairy)

Autumn is officially here, but our vegetable stands are still selling some reminders of summer.  This soup is perfect to use up your summer produce and enjoy on an almost cool, and possibly rainy day.

Working in this order will lead to more appropriate cooking times.  You can prep while other things cook.  If you have a large oven, you may want to think of other things you want to cook at the same time to conserve energy.  This would be good served with toasted garlic bread or homemade pita chips.

1. Roast garlic.  You only need 2 or 3 cloves, but I like to roast the whole head and use during the week.
2. Seed and roast tomatoes.  I cut regular vine tomatoes in quarters.  You can also halve Roma or cherry tomatoes.
3. Wash corn and cut off cob. (Yes, you could use frozen.  I wouldn't bother with canned.) 
4. Wash cauliflower, cut to small bite-size pieces, and roast.
5. Begin cooking corn in the pot you will use for the soup.  Sauté in a little oil.

Guest-Worthy Wednesday

Welcome to "Guest-Worthy Wednesday!"  Wednesday is an excellent day to start thinking about who's coming for dinner this weekend.  On Wednesdays I will feature recipes that look appetizing and have flexible cooking schedules or tips for hosting.

Today, please check out the guest post I wrote for CookingManager.com: 4 Great Ways to Cook Cauliflower.  Marinated cauliflower can be made 1-2 days in advance and stay in the fridge until guests arrive.  Roasted cauliflower has a flexible cooking time and can stay warm in the oven until you need it, or you can serve it cool on a green salad.  Mashed cauliflower is a great substitute for mashed potatoes for diabetic guests.  Try it in shepherd's pie.

Click HERE for more Guest-Worthy food, such as Butternut Squash Soup and New Year Chicken & Rice.