Fresh Veggie Spring Rolls

Ingredients:

• 4 rice paper sheets
• 20 grams rice noodles
• 35 grams cucumber
• 35 grams carrot, julienned
• 25 grams frozen fruit (mango)
• 1 spring onion
• 1 tsp sesame seeds
• 1 egg
• 1/4 jalapeño pepper
• 5 grams fresh ginger
• 1 garlic clove
• Juice of half a lime
• 4 grams dark brown sugar
• 25 ml soy sauce
• 10 ml sesame oil

Equipment:

• Large round plate with a rim

Instructions:

Step 1: Prepare the filling for the spring rolls. Cook the rice noodles according to the package instructions and rinse them with cold water.

Step 2: Beat 1 egg in a small bowl and make an omelet in a bit of sesame oil. Then, cut the omelet into small strips.

Step 3: Slice the cucumber into thin 8 cm long strips. Do the same with the spring onion. Cut the mango into small pieces. Combine all of these with the julienned carrot, the cold rice noodles, and the omelet strips in a bowl and mix them together.

Step 4: Prepare the dressing. Grate the ginger and squeeze the garlic. Finely chop a quarter of the jalapeño pepper with the seeds. Mix this with sugar, soy sauce, sesame oil, and the juice of half a lime in a small bowl and stir well.

Step 5: Now, you can start rolling the spring rolls. Take a large plate with a rim and fill it with a shallow layer of water. Dip the rice paper sheets into the water, ensuring that both sides get wet. Place them on a cutting board or a clean countertop. Sprinkle sesame seeds over the sheets and then distribute the filling across the 4 rice paper sheets. Place the filling in a rectangular shape in the middle of the sheet. Fold the front of the sheet over the filling, then fold the sides inwards, and roll the spring roll closed.

Sushi Bowl with Salmon

Ingredients:

• 150 grams of sushi rice
• 200 grams of salmon fillet
• 1/2 teaspoon of Japanese shichimi togarashi seasoning
• 2 tablespoons of soy sauce
• 60 grams of edamame
• 100 grams of cucumber
• 5 radishes
• 1 sheet of nori seaweed
• 1/2 avocado
• 1 tablespoon of sesame seeds
• 15 grams of light miso paste
• 25 grams of mayonnaise

Equipment: 

• Frying pan

Instructions:

This is a simple sushi bowl, perfect for warm days. We'll use Japanese flavors like shichimi togarashi to marinate the salmon and miso paste for a miso mayonnaise on the side.

Tip: Cook the rice in advance so it can cool down before you eat. You can vary the vegetables each time; for example, you can add wakame or replace radishes with carrots.

Step 1: Mix the shichimi togarashi seasoning with the soy sauce and marinate the salmon in it. If you like it spicy, use 1 tsp of seasoning instead of 1/2.

Step 2: Cook 150 grams of sushi rice according to the package instructions. In the meantime, flip the salmon fillets so both sides absorb the marinade.

Step 3: Prepare the vegetables. Slice the cucumber into diagonal slices and then halve them. Slice the radishes thinly and cut the nori sheet into sixths.

Step 4: Cut the avocado in half, remove the pit, peel the skin, and slice it into thin pieces. Sprinkle the avocado with black sesame seeds.

Step 5: Mix the miso paste with 1 tbsp of warm water and 25 grams of mayonnaise, stirring to create a dressing.

Step 6: Now, fry the salmon fillets in a pan with a little butter over medium-high heat. Cook the salmon on the skin side for 3 to 4 minutes, then flip the fillets and cook for another 2 minutes on the other side.

Step 7: Divide the rice into two bowls, and arrange the cucumber, radishes, edamame beans, and avocado slices on top. Insert the nori sheets along the sides of the bowls. Cut the salmon into cubes and distribute them over the sushi bowls. Serve with miso mayonnaise and sesame seeds.

Pumpkin Pancakes 

Ingredients:

• 450 grams of pumpkin
• 2 tsp. desiccated coconut
• 1 tsp. paprika powder
• 1/3 tsp. ginger powder
• 1/3 tsp. cardamom powder
• 1/4 tsp. garlic
• 1/3 tsp. coriander powder
• 2 tsp. cinnamon
• 1/3 tsp. turmeric powder
• 200 grams of wheat flour
• 2 tbsp. sugar
• 1 egg
• 75 ml. unsweetened almond milk
• A small amount of butter for frying

Equipment:

• Blender
• Large pan
• Mixing bowl
• Frying pan

Instructions:

Step 1: Weigh and measure all the ingredients. Bring a large pot of water to a boil and add the pumpkin. Let it simmer gently for 10 minutes.

Step 2: Drain the pumpkin and blend it with all the spices and almond milk in a blender until you have a smooth mixture. Transfer the mixture to a mixing bowl and combine it with the wheat flour, sugar, and the egg.

Step 3: Heat a frying pan on the stove and add a small amount of butter. Pour in the pancake batter to make small pancakes. Keep in mind that these pancakes will be thicker due to the pumpkin. Cook them until they turn golden brown. Smaller pancakes will cook faster.

These pancakes have a savory flavor, but you can balance them by adding maple syrup or another sweet syrup of your choice. Enjoy your nutritious and delicious pumpkin pancakes!