I didn’t grow up eating summer rolls as a kid but I fell madly in love with them in college! The texture of the rice paper was something I had to get used to at first but now we eat them on a very regular basis!

Since we crave them so often, I’ve been making them at home more and love it. Once you get done chopping ALL the stuff, these come together quickly!

Ingredients we’re working with:

• Rice paper wrappers
• Vermicelli noodles- these are technically optional but I love that they make the rolls more filling!
• Tofu- I love to marinate mine ahead of time but that is totally optional
• Red Bell pepper
• Cabbage
• Radish
• Carrot
• Cucumber
• Avocado
• Peanut sauce for dipping!
• Optional add-ins: mint leaves, cilantro, bean sprouts, other veggies you love!

Making them is easy too!

Prep all of your ingredients and when ready to make, run the rice paper wraps under warm water for about 10 seconds each. Lay them down on a piece of parchment paper OR a damp towel. I use 3 for these giant rolls and lay them in a triangle so that they’re all overlapping in the center.

Neatly add on all of the veggies starting with the lettuce. Once everything is in there, tuck in the sides and roll it up TIGHTLY being careful not to tear the rice paper. Serve and enjoy!

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment and/or tag me on instagram (@foodwithfeeling).

More yummy recipes to try:

• Rainbow Veggie Pizza
• Jackfruit Enchiladas
• Tofu Tikka Masala
• Spicy Tofu Burritos
• Vegan Lentil Soup
• One Pot Taco Pasta
• Vegan Meatloaf

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Giant Tofu Spring Rolls

If you’re looking for a simple Summer Roll recipe that’s loaded with veggies, protein, AND easy to make, then look no further! I love making these extra big for ease and like how many veggies I can stuff into 1 roll!

Course dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 7 rolls

Calories

Author Brita Britnell

Ingredients

• 21 sheets of rice paper 3 per roll
• ½ block of firm or extra firm tofu pressed
• optional teriyaki sauce for marinating
• 2 large carrot peeled and julienned
• 1 ½ cup of cabbage shredded
• 1 cucumber julienned
• 1 bell pepper julienned
• lettuce leaves you can use any greens here, I used simple iceberg lettuce
• 1 avocado thinly sliced
• 4 oz of rice noodles vermicelli noodles, cooked according to package directions
• 5 large radishes thinly sliced
• peanut sauce for serving

Instructions

• To marinate the tofu *if desired*: I used a simple teriyaki marinade from Trader Joe’s but my homemade sauce is also delicious! Press the tofu and put it in a shallow dish. Cover with the marinade and let sit for 30+ minutes. Discard the marinade and set the tofu aside.
• Prep all of your ingredients and have them ready before starting to stuff the rolls.
• Prepare your rice paper wraps as you’re ready to roll them but running each wrap under WARM water for 10 seconds each. I like to use 3 wraps per roll and run them under the water at the same time. I lay the wraps down in a triangle so that they’re all slightly overlapping in the center
• Lay the green leaves down in the center of the rice paper. Stack up the remaining ingredients (minus the peanut sauce) so that you’re using about 1/7 per roll. I usually just eyeball it to try and make them all even.
• Tuck the sides of the rice paper in and start rolling the wrap from one end and tuck it gently but tightly over the top of the veggies. Fold over the sides and continue to roll. Watch my video to see how I do it.
• Enjoy immediately (ideally) or the next day with a big bowl of peanut sauce!

The post Giant Tofu Summer Rolls appeared first on Food with Feeling.

These easy summer rolls are crisp, vibrant bundles filled with crunchy carrots, sweet mango, cucumber, red bell pepper, lettuce leaves, mint and avocado, all wrapped in soft rice paper. Then dip them in peanut sauce for maximum flavor!

Making these rolls is a so easy, too! Simply, moisten the rice paper, fill the paper with your favorite ingredients, and roll everything up. These are great for any occasion, whether it’s a unique appetizer, quick snack or a light lunch.

I like to keep rice paper wraps on hand, so that I can whip together these rolls whenever I end up with a ton of extra veggies that I need to get rid of. This recipe makes about 8 rolls, but feel free to alter it based on the veggies you already have on hand.

I always seem to find myself with extra cabbage and carrots lying around but don’t feel like you need to buy all of these things if you don’t already have them.

Ingredients you’ll need

Here’s a list of what I like to use to make this summer rolls recipe, however get creative with the fillings and make them just how you want!

• Rice paper: You’ll need at least 8 sheets of see-through rice paper to make 8 rolls. You’ll be able to find these down the international food aisle of your local grocery store or your local Asian markets!
• Carrot: For crisp sweetness.
• Mango: I love the texture of juicy, sweet mango in my summer rolls and it adds incredible fruity flavor.
• Cabbage: The color of red cabbage really pops, plus it adds a variety of nutrients.
• Cucumber: You will love the refreshing flavor of julienned cucumber.
• Bell pepper: Any color works but I recommend red, orange or yellow for a subtle sweetness.
• Lettuce leaves: You can use any greens, I used about 4 large pieces of collard greens. Butter lettuce is another great choice.
• Herbs: Mint is super refreshing and pairs nicely with the other ingredients, but feel free to add cilantro or another herb instead.
• Avocado: Thinly sliced avocado adds creaminess to the rolls.
• For serving: We love dipping these into peanut sauce, which is a deliciously sweet, savory and nutty dip with a peanut butter and soy sauce base. If you don’t like peanuts, feel free to change up the sauce with a spicy mayo or sweet chili sauce.

While it takes away some of the pretty look of a summer roll, I LOVE adding fresh greens into my rolls. I pretty much always have extra greens in my fridge and anything will work in these rolls.

How to make this recipe

The hardest part about making these rolls is figuring out how to wrap them up properly without all of the veggies trying to pop out. I made a video (down below) so that you can see how I roll them.

1. Prep wraps: Prepare your rice paper wrappers as you’re ready to roll them but running each wrap under warm water for 5 seconds each. I like to use 2 wraps per roll and run them under the water at the same time. You can do this with just one wrap if desired. Lay the first wrap down (I find that doing this on parchment paper or wet towel helps it not stick as much). Lay the second wrap down on top of the first so that there’s about an inch over hanging (this just give you more space to work with).
2. Add filling: Lay the green leaves down in the center of the rice paper (I split mine into small pieces to make it easier). Stack up all of the veggies, mango, and the mint so that you’re using about 1/8 per roll. I usually just eyeball it to try and make them all even. Leave 1/2 of an inch clean on the sides.
3. Roll: Start rolling the wrap from one end and tuck it gently but tightly over the top of the veggies. Fold over the sides and continue to roll. Watch my video above to see how I do it.
4. Serve: Enjoy immediately or the next day with a big bowl of peanut sauce!

Helpful tips and variations

Here are some tips and different variation ideas for easy-to-make, restaurant-quality summer rolls every time!

• Don’t overfill wraps: Be careful not to add too much filling to the rice paper wraps. You want to be able to roll them tightly without falling apart.
• Don’t roll them too tight: Once softened and filled, be gentle rolling the wraps. You want them rolled tightly but not so tight that the papers tear.
• Sauce: I love the peanut sauce for this recipe but another great dipping sauce for summer rolls is a sweet chili sauce or a spicy mayo.
• Add protein: If you aren’t concerned about keeping this recipe vegan and vegetarian, feel free to add protein to the rolls such as cooked shrimp, pork, steak, tofu or chicken.
• Add rice noodles: you can add rice noodles to these as well which makes them a little more filling!

Frequently asked questions

Storage recommendations

If meal prep is your thing, then you’ll love these rolls. I wasn’t sure how well they would hold up in the fridge but after testing it, they keep extremely well for a couple of days just store them in an airtight container. Even the avocado stays pretty fresh when nestled among all of the other veggies.

More vegetarian appetizers

• Avocado Sushi Roll
• Cucumber Roll
• Vegan Cheese Ball
• Vegan Seven Layer Dip

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment and/or tag me on instagram (@foodwithfeeling).

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Easy Summer Rolls

Easy Summer Rolls are packed full of bright, fresh veggies and make the perfect light and delicious appetizer or meal! You can even prep them the night before and enjoy them for lunch the next day! Enjoy with your favorite dipping sauce!

Course Appetizer

Cuisine American

Diet Vegan, Vegetarian

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 8 summer rolls

Calories 124kcal

Author Brita Britnell

Ingredients

• 8-16 sheets of rice paper This makes 8 but you will need 16 if you want to double up the wraps for each roll. More about that below.
• 1 large carrot peeled and julienned
• 1 mango thinly sliced
• 1 cup cabbage shredded
• 1 small cucumber julienned
• 1 small bell pepper julienned
• lettuce leaves you can use any greens here, I used about 4 large pieces of collard greens
• handful of mint about 4 medium leaves per roll
• 1 avocado thinly sliced
• peanut sauce for serving

Instructions

• Prepare your rice paper wraps as you’re ready to roll them but running each wrap under water for 5 seconds each. I like to use 2 wraps per roll and run them under the water at the same time. You can do this with just one wrap if desired. Lay the first wrap down (I find that doing this on parchment paper helps it not stick as much). Lay the second wrap down on top of the first so that there’s about an inch over hanging (this just give you more space to work with).
• Lay the green leaves down in the center of the rice paper (I split mine into small pieces to make it easier). Stack up all of the veggies, mango, and the mint so that you’re using about 1/8 per roll. I usually just eyeball it to try and make them all even. Leave 1/2 of an inch clean on the sides.
• Start rolling the wrap from one end and tuck it gently but tightly over the top of the veggies. Fold over the sides and continue to roll. Watch my video above to see how I do it.
• Enjoy immediately or the next day with a big bowl of peanut sauce!

Video

Notes

These will keep well for up to about 2-3 days in an airtight container in the fridge.

Nutrition

Calories: 124kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 119mg | Potassium: 300mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1705IU | Vitamin C: 29mg | Calcium: 29mg | Iron: 1mg

The post Easy Summer Rolls appeared first on Food with Feeling.

We love sushi! In fact, I think sushi is that one food that I could never get tired of eating. Especially, avocado sushi rolls (although, California Rolls are another favorite!). They’re so simple, yet so tasty and just have the BEST texture! I could easily eat it an avocado roll everyday, but that could honestly get a bit pricy.

Since we love vegan sushi so much and I really wanted to be able to enjoy it at home, plus I thought it would be fun to experiment with different fillings and flavors, I learned how to make homemade vegetable sushi and started with this vegan sushi roll. Lucky for me, it was actually super easy to make and I’ve since shared this cucumber roll too!

Ingredients needed:

Just a few simple ingredients and you’re well on your way to a tasty vegan sushi roll! Here’s what you need:

• Sushi rice. You definitely need to use SHORT GRAIN rice for this recipe. I’ve experimented with long grain rice and it does NOT work out well.
• Rice vinegar + white wine vinegar. For flavoring the rice.
• Avocado. For this recipe, you will need one large avocado that has been thickly sliced. Choose a ripe avocado with dark green and black speckled color. When you apply pressure to the avocado, it should still be somewhat firm, but not hard.
• Nori sheets. You can find these at most grocery stores and they’re relatively inexpensive! If all else fails, you can most certainly find them on amazon.
• Optional add-ins. Feel free to add any other favorite ingredients to the rolls. Carrot, cucumber, radish, marinated tofu, and mango are all great options!
• Spicy mayo. Optional, but so good! This is a simple mix of equal parts mayo and sriracha.
• Sesame seeds. These are optional for topping
• For serving: spicy mayo + wasabi

How to make this recipe:

Making an avocado roll is really easy! There are two essential components to this vegan sushi roll recipe: the rice and the filling. Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post. If you’d like to see a visual tutorial of the process, check out my video in my vegan sushi post.

1. Make sushi rice. You can use a rice cooker, the stovetop method or an instant pot to cook the rice. I made my batch of sushi rice in the instant pot following THESE directions for how to cook it. Once done, place in a large bowl in the fridge to cool down. Once rice is mostly cool, mix in the rice vinegar and white wine vinegar and set aside.
2. Assemble and roll the sushi. Assemble the sushi by placing a sheet of nori on a bamboo mat. Spread 2/3 cup of the cooked rice over the nori sheet, leaving about 2/3 of an inch clean on one end (see video).  Top with some of the avocado slices and any other veggies you’re using. Roll the nori sheet over top of the fillings and continue to gently and *tightly* roll the sheet until it’s all the way rolled up. Repeat with the remaining ingredients.
3. Seal the sushi. Keep a small bowl of water nearby and when you’re ready to seal the roll, put a bit of water at the end to help seal it shut.
4. Slice and serve. Using a sharp knife, slice into 1-inch pieces and ENJOY! I LOVE mine with a little sliced ginger and wasabi. AND I always serve with soy sauce too!

Tips for making sushi at home:

Here are a few simple tips, so that your avocado roll is perfect!

• Aside from the ingredients, you will need a sushi mat. You can get one on Amazon for just $4 (affiliate link) and I highly recommend it, if you plan to make sushi at home regularly. I’ve also seen them at Target and World Market. It’s possible to roll sushi WITHOUT the mat, but I’ve found that it’s much harder to get a tight sushi roll.
• If you’re adding any optional filling ingredients, like carrots or cucumber, I recommend slicing it very thinly, so that everything will fit nicely in the center of the avocado sushi roll.
• Before rolling the avocado roll or any sushi roll, I like to cover my rolling mat in plastic wrap or a kitchen towel for easier cleanup.
• Try adding in some other veggies such as asparagus, sweet potato, spicy tofu, or even my teriyaki tofu!

Avocado roll calories:

The Avocado Sushi Roll is fairly healthy and low in calories. It’s a pretty simple roll without a ton of ingredients. For the entire roll, it is a little over 400 calories, give or take, depending on how much filling is used.

This avocado sushi recipe turned out so good! It’s a great way to introduce sushi to kids too, since there’s no raw fish. Have you ever made sushi at home? If so, leave a comment with your best tips! And if you end up making this recipe, PLEASE please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making and how you like it!

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Avocado Roll

Learn how to make sushi rolls at home with this easy Avocado Roll recipe! Flavorful sushi rice is wrapped up with creamy avocado, and served with spicy mayo for a healthy, delicious vegan sushi roll.

Course dinner

Cuisine American, Asian

Diet Vegan, Vegetarian

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4 serves 4

Calories 439kcal

Author Brita Britnell

Ingredients

• 2 cup uncooked sushi rice* + 2 cups of water
• 2 tablespoons rice vinegar
• 2 tablespoons white wine vinegar
• 1 large avocado thickly sliced
• 6 Nori sheets (5 or 6)

Optional add-ins:

• 1 carrot or 2 small carrot, thinly sliced
• ½ of a cucumber thinly sliced

Instructions

• Cook your rice according to package instructions (I made mine in the instant pot following THESE directions for how to cook it). Once done, place in a large bowl in the fridge to cool down. Once rice is mostly cool, mix in the rice vinegar and white wine vinegar and set aside.
• Assemble the sushi by placing a nori sheet on a sushi mat*. Spread 2/3 cup of the cooked rice over the nori sheet, leaving about 2/3 of an inch clean on one end (see video).  Top with some of the avocado and any other veggies you’re using. Roll the nori sheet over top of the fillings and continue to gently and *tightly* roll the sheet until it’s all the way rolled up. Repeat with the remaining ingredients (I ended up with 5-6 rolls, depending on how I filled them).
• Slice into 1 inch pieces and ENJOY! I LOVE mine with a little sliced ginger and a touch of soy sauce.

Video

Notes

*You want Japanese SHORT GRAIN rice. It has a distinctly sticky texture to it that is essential for making sushi. Long grain rice, such as basmati, will not work in this recipe (I’ve tried it!).

*this can be done without a sushi mat as well!

*For the spicy mayo, I simply mixed together equal parts mayo (vegan as desired) and sriracha

 

Nutrition

Calories: 439kcal | Carbohydrates: 83g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 24mg | Potassium: 435mg | Fiber: 7g | Sugar: 2g | Vitamin A: 2855IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 2mg

AND that’s it for today! As usual, if you end up making this recipe, PLEASE please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making and how you like it!

The post Avocado Roll Sushi appeared first on Food with Feeling.

It’s DAY 5 of DIP WEEK where I’m sharing a new dip recipe every single day! And today it’s this super simple but absolutely delicious Ranch made with cottage cheese. It’s smooth and creamy and absolutely delicious.

This is basically a whipped cottage cheese dip (similar to my whipped ricotta that I posted earlier this week!) mixed together with a ranch seasoning packet. I debated making my own ranch seasoning for this recipe but I really wanted to keep it super simple. PLUS, I genuinely love ranch packets. I do not always have time to measure out 20 different spices and seasonings.

This is definitely one of my favorite dips of the series so I’m excited for you to try it as well!

Why you’ll love this high protein dip

• It’s SUPER EASY – this recipe comes together with just TWO simple ingredients and no prep time! Everything gets added into a food processor or blender and the whole recipe is done in under 5 minutes!
• It’s a high-protein, healthy snack – I like to keep a batch of this in the fridge for easy snacking with vegetables or crackers.
• It’s very versatile – I’m sharing this as part of dip week (because I personally use ranch as a dip mostly for my fries lol) but it also works great as a salad dressing!
• It tastes like regular ranch – honesty…you could serve this to people and I don’t really think that they would know the difference! it has so much flavor.
• It’s low fat – this ranch has significantly less calories and fat than you would find in store bought ranch such as hidden valley ranch dressing.

Ingredients in this Cottage Cheese Ranch Dip

The ingredient list is SHORT but let’s look at it:

• Cottage cheese – I typically use a container of low fat cottage cheese but really any kind you can find should work well in this recipe. I’ve made this same recipe in the past with both sour cream and greek yogurt instead of cottage cheese.
• Ranch dressing packet – I used the name brand and the store brand and I like both! It’s a simple mix of garlic powder, onion powder, dried dill, parsley, salt and often buttermilk powder plus a few other spices and seasonings.
• A little water to thin as needed – you probably won’t need any water if you like your ranch really thick. I typically add about 2 teaspoons of water to mine because I prefer it a little thinner.
• Optional for serving: fresh herbs such as parsley or fresh dill

How to make Cottage Cheese Ranch

One of my favorite parts about this recipe is how easy it is!

Simply add the cottage cheese and dry ranch dressing mix into a food processor or blender and blend until creamy. Scrap down the sides and add water to thin as desired.

That’s it! SO EASY.

You’ll want to store leftovers in an airtight container, such as a mason jar or Tupperware, to keep as long as the “best by” date on your cottage cheese container specifies.

How to serve this Healthy Ranch Dressing

You can eat this however you would enjoy regular ranch! Here are some ideas:

• served as a veggie dip with fresh vegetables (such as bell peppers, celery, snap peas, cucumbers, baby carrots, broccoli and cauliflower)
• on a salad
• with chips or pita
• as a dip for fries or pizza
• on a sandwich ETC!

More Cottage Cheese Dips to try

• Whipped Cottage Cheese – In THIS BLOG POST I shared how to make Whipped Cottage Cheese flavored THREE different ways
• Cottage Cheese Queso
• High Protein Black Bean Dip made with cottage cheese

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Cottage Cheese Ranch Dip

If you’re looking for a high-protein snack that comes together with just a few simple ingredients then I HIGHLY suggest you give this Cottage Cheese Ranch Dip recipe a try! It’s so creamy and get served as a dip or on a salad (or with a nice side of fries!).

Course dip

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 56kcal

Author Brita Britnell

Ingredients

• 8 ounces cottage cheese
• ½ packet of ranch seasoning 1 tablespoon + more to taste
• salt and pepper to taste
• splash of water to thin as desired

Instructions

• Combine all of the ingredients in a food processor or blender and blend until creamy, smooth, and no chunks remain. This takes about 1 minute.
• If you want the dip to be a thinner, add in a splash of water and blend again until incorporated.
• Season to taste with additional salt and pepper as desired. Serve with your favorite veggies or crackers. It’s also delicious served as a salad dressing! ENJOY!

Video

Notes

Water helps to thin the dip but I suggest NOT adding any at first until you see what the consistency is without it. Then add as desired.

Nutrition

Calories: 56kcal | Carbohydrates: 2g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 10mg | Sodium: 188mg | Potassium: 59mg | Sugar: 2g | Vitamin A: 79IU | Calcium: 47mg | Iron: 0.04mg

The post High Protein Cottage Cheese Ranch Dip appeared first on Food with Feeling.

It’s DAY 2 of DIP WEEK and today we’re making this delicious Greek Goddess Dip! It’s packed with fresh herbs, feta cheese, avocado, and several other ingredients that all get dumped into a food processor and blended together to create a tangy dip that everyone will love!

We’re all familiar with the green goddess salad that went viral on social media a couple of years ago AND I’m sure you’ve tried a good green goddess dressing. THIS recipe has all of those amazing flavors but in dip form.

Why you’ll LOVE this Easy Green Goddess Dip

• It comes together ALL in a food processor and is so easy to make.
• There are SO MANY delicious ways to use it but my favorite is with a good platter of crudités and pita.
• No chopping is required! You *could* finely chop all of the ingredients but I think cleaning my food processor is worth it to not have to chop so many ingredients.
• It can be turned into a salad dressing by simply adding a bit more liquid (more water and a little more oil would be perfect)

Green Goddess Dip Ingredients

There are a good handful of ingredients in this recipe but they’re simple and hopefully you already have many of them in your kitchen! The herbs are EASILY customizable if there’s something you really don’t like. You can simply leave it out and add more of something else.

Here’s the base of what we’re working with:

• Greek yogurt (or any yogurt you’d like), sour cream, mayo, or even cottage cheese would also be nice
• Fresh herbs: I used dill, mint, and basil but you could substitute cilantro, parsley, and tarragon in this as well.
• Feta cheese
• Green onions or chives
• Lemon juice
• Garlic
• Avocado
• Extra-virgin olive oil

How to make Green Goddess Dip

It’s super simple but let’s quickly go over it!

Start out by adding all of your ingredients in a food processor MINUS the oil. Blend that to break up the herbs etc and then slowly drizzle in the olive oil and continue to process until the oil is emulsified and the herbs are all blended together. Pour into a bowl and ENJOY!

You can add a little more water or oil if you’d like it thinner but when I’m serving it with veggies, I like my dip to be THICK. More salt and pepper can also be added but the feta is pretty salty on it’s own so I usually find that it doesn’t need additional salt.

How to serve it

There are so many ways but to serve this dip and it’s REALLY good on a sandwich or burger but I also love to serve it with cucumbers, pita or pita chips, carrots, or even with fries!

One Last Bite

I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe!

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Green Goddess Dip

If you’re looking for a healthy dip that’s PACKED with flavor and lots of herbs then I suggest you give this Green Goddess Dip a try! It’s easy to throw together and always a real crowd pleaser.

Course dips

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories

Author Brita Britnell

Ingredients

• 5 ounces of feta cheese
• ½ cup of Greek yogurt or yogurt of choice
• 1 avocado pitted and removed from skin
• 3 cloves of garlic
• 1 ½ tablespoons of lemon juice
• ½ cupp of fresh dill packed
• ¼ cup of mint packed
• ½ cup of green onions lightly chopped
• ⅓ cup of fresh basil packed
• 1 teaspoon of dijon mustard
• ¼ cup of olive oil
• ¼-½ cup of water to thin
• Salt and pepper to taste the feta is quite salty so you may need no additional salt

Instructions

• Add all of the ingredients MINUS THE OLIVE OIL to a food processor or blender (I would hold off on the salt because you might not need any). Start with 1/4 cup of water and add more as necessary if you want the dip a little thinner.
• Blend on high for 1-2 minutes or until the dip is creamy and very few chunks remain. With the processor running, slowly drizzle in the olive oil. Let blend for 30 more seconds.
• Taste and season with salt and black pepper as desired. Serve and ENJOY!
• Store leftovers in an air tight container for up to 5 days. The color may turn a little bit because of the avocado.

Video

The post Creamy Green Goddess Dip appeared first on Food with Feeling.

It’s DAY ONE of DIP WEEK where I will be posting a NEW dip recipe every single day for a week. First up is this EASY Black Bean Dip recipe that I am absolutely obsessed with. It’s easily one of my favorite dips that I’ll be posting this week which is why it’s up first. It’s seriously such a great recipe!

I’m a sucker for toppings so I piled my dip high with chopped cilantro, red onion, jalapeño, tomatoes, cotija, and radish. For a super simple topping, I suggest piling on a bunch of pico de gallo which is my go to in a pinch. Of course, I always serve this with tortilla chips but you could also put some veggies on the side for a healthier option.

However you top it, I KNOW you’re going to love this one!

Why you’ll LOVE this Creamy Black Bean Dip

There are so many reasons to love it but lets go over a few:

• It’s CHEESY
• It’s PACKED WITH PROTEIN and FIBER: I made this dip a little lighter by using cottage cheese and greek yogurt which both have the added benefit of boosting the protein in the recipe.
• It’s an EASY snack or appetizer: everything gets combined in a food processor and then put in a skillet to bake for just 15 minutes.
• It’s SURE to please a crowd (if you can bring yourself to share)
• It’s natural GLUTEN-FREE
• It’s PERFECT for get togethers (especially game day!)

Ingredients in this Black Bean Dip recipe –

The ingredients are simple and easy customizable so let’s go over the main ones:

• Canned Black Beans – I used 2 cans of black beans and reserved about 1/2 cup to fold in at the end. I really love those chunks of whole beans in my dip. HOWEVER, you could also just blend all of them in at the beginning.
• Cottage cheese – many recipes I’ve seen use cream cheese but my recipe swaps that out for cottage cheese instead.
• Greek yogurt or sour cream – either work great here!
• Lime juice – we’re only using about a tablespoon but it adds a nice bit of flavor and tang to the recipe.
• Garlic – I love using fresh garlic cloves but you could substitute them out for 1/2 teaspoon of garlic powder.
• Spices – we’re using some cumin and chili powder plus salt and pepper to taste
• Cheese – this is optional but HIGHLY recommended. I put some pepper jack and cheddar cheese on top of the dip before baking it in the oven.

How to make this easy Black Bean Dip

It’s a SUPER easy one but let’s quickly go over it!

1. Blend the ingredients together in a food processor and blend until smooth and most of the chunks are gone. Fold in he reserved black beans.
2. Pour the dip into an oven safe skillet or baking dish and then top with the cheese.
3. Bake, add your favorite toppings, and serve with tortilla chips. ENJOY! You’re certain to have NO leftovers!

SO so super easy for how delicious it is.

Topping ideas

One of my favorite parts of this dip is all of the toppings I can put on it! Here are some of my favorites:

• Fresh cilantro
• Jalapeno
• Tomatoes
• Pico de gallo or salsa
• Red onion
• Cotija cheese
• Bell pepper
• Really any fresh vegetables
• Avocado (or guacamole)

Can I make this dip vegan?

Why YES, yes you can! I suggest replace the cottage cheese AND the greek yogurt with vegan sour cream or cream cheese.

For the shredded cheese, you can either leave it off altogether OR replace with a dairy-free option!

Other appetizers to try

• Cauliflower Buffalo Wings
• Chickpea Tacos
• Summer Rolls
• Cheesy White Bean Tomato Bake
• Buffalo Tofu Bites
• Buffalo Tempeh Wings
• Cream Cheese Stuffed Mushrooms
• Air Fryer Buffalo Cauliflower
• Loaded Vegetarian Nachos

One Last Bite

I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe!

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Cheesy Black Bean Dip

If you’re looking for a simple and DELICIOUS appetizer to please a crowd then look NO FURTHER than this CHEESY Black Bean Dip!

Course dip

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 300kcal

Author Brita Britnell

Ingredients

• 2 cans black beans 15 ounce cans, rinsed and drained and divided (set aside 1/2 cup of the beans)
• ½ cup cottage cheese or whipped cream cheese
• ½ cup sour cream or greek yogurt
• 3 cloves garlic
• ½ teaspoon cumin
• ½ teaspoon chili powder
• 1 tablespoon lime juice
• 1 cup pepper jack cheese shredded
• ½ cup cheddar cheese shredded

Optional toppings:

• ½ cup diced tomatoes
• 1 jalapeño thinly sliced
• ¼ cup red onion finely diced
• 2 tablespoon chopped cilantro
• 2 tablespoons cotija cheese
• Tortilla chips to serve

Instructions

• Preheat the oven to 350 degrees F. Lightly grease an oven safe skillet with cooking spray. I used a 10inch cast iron skillet. Set aside 1/2 cup of rinsed and drained black beans.
• In a food processor or blender, combine the black beans (minus that 1/2 cup that we put aside), cottage cheese, sour cream, garlic, cumin, chili powder, and lime juice. Blend until creamy and very few lumps of the black beans remain. Fold in the remaining black beans.
• Pour the black beans mixture into the prepared skillet and top evenly with the pepper jack and cheddar cheese. Bake in the oven for 15-20 minutes or until the cheese is fully melted. As desired, you can turn the broiled on during the last couple of minutes but be sure to watch it closely!
• Once out of the oven, top with desired toppings and ENJOY with tortilla chips!

Video

Notes

I really like having some whole black beans in my dip BUT you could skip this step and simply add them ALL into the food processor.

Nutritional info does not include any of the optional toppings.

Nutrition

Calories: 300kcal | Carbohydrates: 24g | Protein: 18g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 349mg | Potassium: 432mg | Fiber: 8g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 4mg | Calcium: 305mg | Iron: 2mg

The post Easy Black Bean Dip appeared first on Food with Feeling.

Growing up, my mom always kept bagels on hand so that my brother and I could make ourselves bagel pizzas in the microwave when we wanted food but she wasn’t ready to cook yet. Once i moved on my own, I kept that tradition alive and WELL because I was a typical lazy college kid who LOVED pizza.

Fast forward some years later and I still love a quick and easy homemade pizza BUT we’ve leveled it up a little and I love the evolution I’m working with :)

How to make the BEST English Muffin Pizzas:

As previously mentioned SEVERAL times, the best part about this recipe is how EASY it is. I most often use my toaster oven to make these but you can also throw them in your larger oven OR even an air fryer (we’ll go over that in a bit!).

Basic ingredients we’re working with:

• English muffin halves – I use 4 muffins that I split in half. This is the perfect amount for 2 HUNGRY adults OR to serve as appetizers to 4-6 people.
• Pizza sauce – I typically use a simple marinara from the store but you can use whatever you have on hand. I often make thees pizzas when I have leftover spaghetti sauce that I need to use up.
• Shredded mozzarella cheese – an obvious pizza staple :) You can use as little or as much as you prefer.
• Italian seasoning – don’t skip this! It adds so much extra flavor.

Pizza Toppings –

The sky’s the limit here!

Love pineapple on pizza? GO FOR IT! Don’t let those Italians tell you it’s wrong (I can say that because I’m half Italian but still love pineapple on pizza :))

Here are some topping ideas –

• Sliced olives
• Bell pepper, diced or sliced
• Onion, diced or sliced
• Mushrooms, diced or sliced
• Really any veggies
• Pepperoni – I’m vegetarian but my daughter loves the mini pepperoni’s on her mini pizza!
• Pineapple, diced

How to make this English Muffin Pizza recipe

The recipe is SUPER simple but lets go over it quickly:

1. You’re going to want to toast the english muffins first to prevent the “crust” from getting soggy. Do this by spraying them with a little cooking spray and baking them for about 5 minutes in the oven.
2. Remove from the oven and add your favorite pizza sauce and toppings. Place them back onto a baking sheet and place them in the oven for about 10 more minutes until the cheese is melted and browned. At the end, you can set the oven to broil for a couple minutes if you like the cheese to be a little crispy around the edges.
3. Remove the pizzas from the oven and top with fresh herbs and ENJOY!

How to avoid SOGGY English Muffins:

As you can imagine, my microwave pizza bagels from my college days were typically pretty soggy. HOWEVER, I’ve learned the trick for avoiding that in my wiser years.

AND it’s simple: toast the english muffins on a baking sheet BEFORE adding ANY of the toppings. I like to spray mine with a little olive oil spray so that they crisp up better (and I love the little bit of flavor that the olive oil adds).

Can I freeze English Muffin Pizzas?

I honestly wasn’t sure so I gave it a try several ways and I LOVE how great these turned out for the ULTIMATE easy meal. Here’s how I did it:

How to prepare make ahead pizzas – Make the recipe as directed but BEFORE the final bake, place the pizzas on a baking tray so that they’re close but not touching. Place them in the freezer for a few hours until FULLY frozen and then place the frozen pizza into an airtight container and store them in the freezer.

To cook the frozen pizzas – Simple preheat your oven to 400 degrees and place the frozen pizzas on a parchment lined baking sheet. Bake for 12-15 minutes or until the cheese is melted and starting to brown along the edges.

How to reheat English Muffin Pizza:

This might sound crazy but I’m not a huge fan of leftover pizza. HOWEVER, if you want to reheat these, I suggest putting them BACK in the oven for a few minutes. The microwave is always a quick and easy option BUT it’ll result in soggy pizzas.

If you think you’ll have leftovers, I suggest following my instructions above for freezing the pizzas BEFORE they get baked.

English Muffin Pizzas in the Air Fryer

I give Tiktok full credit for this one because I saw a video where someone was cooking ALL kinds of delicious english muffin recipes in their air fryer and I am obsessed. SO, I tried it out with this recipe.

TO DO IT: Spray the muffins with cooking spray and air fry at 400 degrees for 1 minute. Add on your sauce and cheese plus toppings, etc and then air fry for an additional 4-5 minutes. THAT’S IT! They turn out SO good in the air fryer and I love how the cheese gets a little toasty on top too.

One Last Bite

I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe, please remember to tag me on Instagram @foodwithfeeling! We LOVE English Muffin Pizzas in my hose and I hope that your family will too!

Recipes you may also like :

• Dessert Pizza
• Rainbow Pizza
• Vegan Pizza
• EASY Pizza Dough recipe
• English Muffin Breakfast sandwiches

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English Muffin Pizza

Course pizza

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories

Author Brita Britnell

Ingredients

• 4 English muffins split in half
• Olive oil cooking spray
• 1 cup of your favorite marinara/ pizza sauce
• 1 cup of shredded mozzarella cheese
• Italian seasoning for sprinkling about 1/2 teaspoon all together
• Optional toppings of choice: finely diced bell pepper finely diced onion, thinly sliced black olives, thinly sliced mushrooms, really any veggies!, small pieces of pineapple, etc.
• Fresh herbs for serving

Instructions

• Pre-heat the oven to 400 degrees F. Place the English muffins, cut side UP, on a baking tray. Spray with cooking spray and bake for 5-7 minutes or until JUST starting to brown and get crisp on the top.
• Remove from the oven and spread on marinara (I used about 1-2 tablespoons per English muffin round), a handful of mozzarella, and a good sprinkle of Italian seasoning. Add on any desired toppings.
• Baking in the oven for 8-10 more minutes or until the cheese is nice and melted. You can also run these under the broiler for a couple minutes if you like your cheese to be a bit toasted.
• Top with fresh herbs and ENJOY!

Notes

These don’t keep very well so I suggest enjoying them all immediately!

Nutritional info does not include any veggie toppings outside of the marinara and cheese FYI.

The post English Muffin Pizza appeared first on Food with Feeling.

As a vegetarian, beans are a HUGE part of my diet and I’m LOVING the fact that beans have become super popular again. One of my best friends recently made me a big batch of brothy beans and OMG AM I OBSESSED! That’s a recipe that’ll be coming soon.

But today, it’s cheesy, tomatoey, baked beans!

This is a recipe that I lightly adapted from NY Times Cooking. I use their recipes ALL the time but this is one I couldn’t help but share!

One thing I’ve discovered about this recipe is that it really does taste best fresh. The leftovers are good but NO WHERE near as good as when it first comes out of the oven. SO, I recommend enjoying immediately as much as possible.

And if you do have leftovers, you may just want to add a little something to it before reheating or else the beans will be a bit dry. I often just add a splash of broth to mine and it works well.

One of the absolute BEST parts about this recipe is that the cheese gets really crispy all around the edges of the pan and tastes DELICIOUS! I always call dibs on the edges :)

Ingredients we’re working with:

• White beans (any kind you’d like really!)- I most often use cannellini beans or navy beans. I haven’t tried this but I think chickpeas would work well in this recipe as well.
• Tomato paste– this simple ingredient is what gives this dish so much flavor!
• Garlic– lots of garlic :)
• Good quality olive oil– Some good extra-virgin olive oil is key for this recipe!
• CHEESE– mozzarella and parmesan to be specific. You could use a different cheese as desired but make sure it’s a good melty cheese.
• Fresh basil – for garnish

How to make it

This recipe is super easy to make and comes together all in ONE ovenproof skillet! Lets quickly go over it.

First up, you need to make sure that you’re using a skillet that’s safe to go in the oven. I used a 10-inch cast iron skillet placed over medium-high heat.

First you’ll saute the garlic in the oil before mixing in the tomato paste. Then, simply mix in the remaining ingredients (minus the cheese) and once fully combined, top with the cheeses.

Bake in the oven until the cheese is lightly crispy on the top and starting to brown a little. You can always turn your oven to broil if you want to get the cheese extra crispy! I enjoyed mine with toasted bread!

To store leftovers

If you miraculously manage to have leftovers, I suggest putting them in an airtight container and storing them in the fridge for up to about 3 days!

If you end up making this Cheesy White Bean Bake, PLEASE please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making and how you like it!

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Cheesy White Bean Bake

This Cheesy White Bean Tomato Bake ALL comes together in one skillet and makes the perfect appetizer, side dish OR even a complete meal (which is how I love it!). It’s cheesy and delicious and SO FILLING!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 199kcal

Author Brita Britnell

Ingredients

• 2 tablespoons olive oil
• 4 garlic cloves minced
• ¼ cup tomato paste
• 2 15-ounce cans white beans (any white beans will work!), drained and rinsed
• ½ cup boiling water
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• ⅓ cup grated parmesan cheese

Instructions

• Pre-heat the oven to 475 degrees F.
• In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add in the garlic and cook for 2 minutes. Mix in the tomato paste, continuing to stir often, and cook for 1 more minute.
• Add in the beans, boiling water, and a good pinch of salt and freshly cracked black pepper. Stir until fully combined and the beans are covered in the tomato paste.
• Sprinkle on the cheese so that it evenly covers the top of the skillet. Bake for 8-10 minutes or until the cheese is fully melted and starting to crisp around the edges. If you’re REALLY a fan of crispy cheese, I highly recommend running your broiler for a couple minutes. Make sure to watch it closely so it doesn’t burn!
• Serve with toasted bread or chips/ crackers and ENJOY!

Nutrition

Calories: 199kcal | Carbohydrates: 6g | Protein: 10g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 29mg | Sodium: 451mg | Potassium: 217mg | Fiber: 1g | Sugar: 2g | Vitamin A: 511IU | Vitamin C: 5mg | Calcium: 227mg | Iron: 1mg

The post Cheesy White Bean Tomato Bake appeared first on Food with Feeling.

Sushi is one of my favorite things to eat and this sweet potato roll sushi is the perfect way to keep our beloved sushi completely vegan! What’s there not to love about sushi? You’ve got the sticky rice, avocado and any other delicious filling you’re craving. Yum!

I knew I had to make an attempt at cooking up some vegan and vegetarian sushi that I could enjoy from time to time at home. Since there’s no need to deal with raw fish, making vegetable sushi is actually way easier than you might think! I’ve experimented with several different filling combinations that are all SO good. First, I learned how to make homemade vegetable sushi and started with this vegan sushi roll, which includes tofu, carrot, cucumber and avocado. Then, I shared a simple avocado roll and a cucumber roll that is delicious topped with an easy homemade spicy mayo.

Now, to this sweet potato sushi roll! I’m a huge fan of pretty much anything made with sweet potato, so why not sushi? It turned out better than I could have imagined. Let’s get to all of the delicious details!

Ingredients needed:

One of the best things about homemade sushi is that it’s completely versatile. I’ve listed my preferred ingredients for making sweet potato sushi, but feel free to make these your own and add in a favorite ingredient or leave out any ingredient to suite your family’s taste preference. Here’s the lineup:

• Sweet potato. We’re using 1 medium sweet potato that has been cut into 2-inch strips. To make the sweet potato nice and crispy, you’ll dip the strips into a mixture of plant-based milk and flaxseed meal and then in a mixture of cornstarch and seasonings.
• Avocado. For this recipe, you will need one avocado that has been sliced into strips. Choose a ripe avocado with dark green and black speckled color. When you apply pressure to the avocado, it should still be somewhat firm, but not hard. The avocado adds depth of flavor and a lovely creaminess, but you can omit it and use extra sweet potato or another ingredient, if you’d like. 
• Nori sheets. These are available at most grocery stores and are relatively inexpensive. They’re also available to order from amazon.
• Sushi rice. I love using THIS recipe for my sushi rice. You definitely need to use short grain rice for this recipe. I’ve experimented with long grain rice and it does NOT work out well.
• Sesame seeds & soy sauce. Optional, but highly recommend for serving.

How to make sweet potato roll sushi

If you’re new to making sushi at home, don’t let it intimidate you. It’s actually really easy, and even if your rolls don’t look perfect, they’ll still taste delicious! Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.

1. Prep. Pre-heat the oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone mat. In a shallow bowl, mix together the plant milk and flaxseed meal. Set aside for 5 minutes to thicken. In a separate shallow bowl, mix together the cornstarch, paprika, garlic powder, onion powder, and salt.
2. Make the sweet potato strips. Dip each sweet potato strip into the milk mixture and then lightly toss it in the cornstarch mixture. Place on the prepared baking sheet. Repeat until all of the potato is on the baking sheet. Spray the top of the sweet potato strips with cooking spray and bake for 10 minutes. Flip, spray again, and bake for an additional 10 minutes.
3. Assemble the sushi. Spread ½ cup of the cooked sushi rice on your nori sheet, leaving about half an inch clear at the top. Top with 4 strips of the sweet potato (or more depending on how thinly you sliced them) and some of the avocado. You want to divide the sweet potato and avocado evenly between 4 rolls so keep that in mind. Roll it up tightly, adding a little bit of water to the edge as needed to seal the nori.
4. Enjoy! Slice and serve with sesame seeds, soy sauce, and your other favorite sushi toppings!

Customize this recipe

These rolls are delicious as-is, but you can mix up the ingredients and customize the recipe based on your taste and what you have available. Here’s some ideas:

• Cream cheese. There are lots of delicious store bought vegan cream cheeses on the market now and I love it in sushi. You can add it in with the avocado and sweet potato or replace the avocado with a small chunk of it.
• Sweet potato. This recipe makes a simple crispy sweet potato by dipping the sweet potato in plant milk and then a cornstarch mixture, but you can certainly just toss the sweet potato in oil, salt, and pepper and bake it like that. Either way works well!
• Protein. You could reduce the amount of sweet potato used in each roll and add in some thinly sliced tofu or tempeh that has been marinated and sautéed. See this tofu sushi recipe for instructions.
• Other sushi add-ins. Feel free to add in another thinly sliced vegetable to the mix for a nice crunchy texture. Some options: carrot, cucumber, bell pepper, radish, sprouts, pickled onions and cucumber, red onion, jalapeño and so much more! 
• Sauce. I typically keep things pretty simple and serve these sweet potato rolls sushi with soy sauce, but if you’d prefer a creamy sauce, give my spicy mayo a try. It’s incredible and super easy to make!

Tips for making sushi at home

Here are a few simple recommendations, so that your vegetable roll is perfect!

• Sushi mat. Aside from the ingredients, you will need a sushi mat. You can get one on Amazon for just $4 (affiliate link) and I highly recommend it, if you plan to make sushi at home regularly. I’ve also seen them at Target and World Market. It’s possible to roll sushi WITHOUT the mat, but I’ve found that it’s much harder to get a tight sushi roll.
• Slicing ingredients. Be sure that all of your filling ingredients, especially if you add extras are all sliced very thinly, so that they fit well in the center of the sushi roll.
• Easy cleanup tip. Before rolling the sweet potato roll or any sushi roll, I like to cover my rolling mat in plastic wrap for easier cleanup.

These sweet potato sushi rolls are just SO flavorful! They’re also great for introducing sushi to anyone that isn’t crazy about eating raw fish, especially kids! Have you ever made sushi at home? If so, leave a comment with your best tips!

If you end up making this recipe, PLEASE please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making and how you like it!

SEE HOW TO MAKE THIS SUSHI ROLL DOWN BELOW!

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Sweet Potato Roll Sushi

Enjoy vegan sushi at home with this easy, flavorful Sweet Potato Roll Sushi recipe! Crispy, baked sweet potato strips, avocado and sushi rice are wrapped up and served with sesame seeds and soy sauce for a unique, delicious vegetarian roll. Serve this for lunch, dinner or as an appetizer!

Course dinner

Cuisine American, Asian

Diet Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 sushi rolls

Calories 302kcal

Author Brita Britnell

Ingredients

• 1 medium sweet potato cut into 2-ish inch strips
• ⅔ cups plant-based milk
• 2 tablespoons flaxseed meal
• ⅓ cup cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 avocado cut into strips
• 4 nori sheets
• 2 cups cooked sushi rice*
• Sesame seeds and soy sauce for servings

Instructions

• Pre-heat the oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone mat.
• In a shallow bowl, mix together the plant milk and flaxseed meal. Set aside for 5 minutes to thicken.
  ⅔ cups plant-based milk, 2 tablespoons flaxseed meal
• In a separate shallow bowl, mix together the cornstarch, paprika, garlic powder, onion powder, and salt.
  ⅓ cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt
• Dip each sweet potato strip into the milk mixture and then lightly toss it in the cornstarch mixture. Place on the prepared baking sheet. Repeat until all of the potato is on the baking sheet. 
  1 medium sweet potato
• Spray the top of the sweet potato strips with cooking spray and bake for 10 minutes. Flip, spray again, and bake for an additional 10 minutes.
• Assemble the sushi by spreading ½ cup of the cooked sushi rice on your nori sheet, leaving about half an inch clear at the top. Top with 4 strips of the sweet potato (or more depending on how thinly you sliced them) and some of the avocado. You want to divide the sweet potato and avocado evenly between 4 rolls so keep that in mind. Roll it up tightly, adding a little bit of water to the edge as needed to seal the nori.
  1 avocado, 4 nori sheets, 2 cups cooked sushi rice*, Sesame seeds and soy sauce for servings
• Slice and ENJOY with sesame seeds, soy sauce, and your other favorite sushi toppings!

Video

Notes

*I love using THIS recipe for my sushi rice. It makes about twice as much as you need for this recipe, so you could cut it in half, but I always love having the leftover rice.

Nutrition

Calories: 302kcal | Carbohydrates: 48g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 640mg | Potassium: 562mg | Fiber: 7g | Sugar: 5g | Vitamin A: 8531IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 1mg

The post Sweet Potato Roll Sushi appeared first on Food with Feeling.

Stuffed mushrooms are always a welcome addition to any dinner or party and they’re a total crowd pleaser. These delicious bites are perfectly cheesy, flavorful, and just so addicting. They are indulgent but not overly heavy. If you need a flavorful, unique app to serve for the holidays or bring to a get together, these will definitely impress!

Why you should make this recipe

• Satisfying vegetarian appetizer. Hearty mushrooms are the perfect delivery device for a scrumptious cream cheese filling! Meat eaters will love these just as much as vegetarians!
• So tasty. When it comes to hearty and flavorful, you can’t beat a cheesy snack like these stuffed mushrooms.
• Easy to make. This recipe may look complicated and taste elevated, but it uses common, easy to find ingredients and is pretty simple to put together. You’ll only need about 20 minutes hands-on time.

How to make this recipe

There are quite a few steps to follow when making stuffed mushrooms, but each one is really simple. Just follow along and you’ll have the perfect app! Here’s the process:

1. Prep. Preheat the oven to 350 degrees F. Prep a medium baking sheet by spraying it lightly with cooking oil or lining it with parchment paper.
2. Prep the mushrooms by wiping them gently with a damp paper towel. You do not want to rinse them in the sink because the mushrooms will absorb too much of the water and be soggy when cooked. Remove the stems from the mushrooms so that you have a nice cavity inside of each. I like to do this by simply putting my thumb on the base of the stem and then pushing it away from the mushroom which will cause it to very easily and cleanly snap off from the mushroom. Place the mushroom caps on the prepared baking sheet/rack.
3. Chop stems. Discard half of the mushroom stems. Chop the remaining mushroom stems up so that they’re finely diced.
4. Sauté mushroom stems, garlic and shallot. Heat the butter in a large skillet over medium heat. Once hot, add in the mushroom stems, garlic, and shallot. Sauté until the liquid has cooked out of the mushrooms, about 8-10 minutes. Stir often to avoid burning the garlic. Remove from the heat.
5. Make the filling. Add in the cream cheese, salt and pepper, and parsley. Stir to combine with the mushrooms mixture until fully mixed together. Stuff the mushroom caps evenly with the cream cheese mixture so that it’s lightly mounded.
6. Make the topping. In a small bowl, mix together the parmesan and breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the mushrooms.
7. Bake. Place in the oven and bake for 20-25 minutes until the mushrooms are hot, the cheese is lightly bubbling, and the tops of the mushrooms are golden brown. Let cool slightly and enjoy!

Expert tips

• Mushrooms stems. This recipe only calls for using half of the mushroom stems for the filling. You can discard the other half or save them for another recipe. They are great for adding to salads, omelets or stir fry recipes.
• Baking tip. If you have one, we suggest placing a baking rack on the baking sheet so that the excess moisture can drop off of the mushrooms as they cook.
• Cheese. It’s best to grate your own parmesan cheese, if possible. The pre-grated cheese from the grocery store often contains preservatives and anti caking agents and does not melt as well.

Storage recommendations

• Storing. Leftovers can be refrigerated in an airtight container, in the fridge, for up to 4 days. 
• Make ahead. You can prepare these the day before and bake them right before serving.

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Cream Cheese Stuffed Mushrooms

Cream Cheese Stuffed Mushrooms are mushroom caps filled with a flavorful cream cheese mixture and topped with breadcrumbs and parmesan cheese, then baked to golden brown perfection. The ultimate delicious appetizer for any occasion! Even non-mushroom lovers can’t resist!

Course Appetizer

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 20 stuffed mushrooms

Calories 68kcal

Author Brita Britnell

Ingredients

• 20 baby bella or cremini mushrooms
• 2 tablespoons unsalted butter
• 2 garlic cloves finely minced
• 1 medium shallot finely diced
• ½ teaspoon salt
• Freshly ground black pepper to taste
• 8 ounces cream cheese softened
• ¼ cup finely chopped fresh parsley
• ⅓ cup finely shredded parmesan cheese
• 3 tablespoons breadcrumbs

Instructions

• Preheat the oven to 350 degrees F. Prep a medium baking sheet by spraying it lightly with cooking oil or lining it with parchment paper. If you have one, I suggest placing a baking rack on the baking sheet so that the excess moisture can drop off of the mushrooms as they cook. But this is not totally necessary. 
• Prep the mushrooms by wiping them gently with a damp paper towel. You do not want to rinse them in the sink because the mushrooms will absorb too much of the water and be soggy when cooked. Remove the stems from the mushrooms so that you have a nice cavity inside of each. I like to do this by simply putting my thumb on the base of the stem and then pushing it away from the mushroom which will cause it to very easily and cleanly snap off from the mushroom. Place the mushroom caps on the prepared baking sheet/rack.
• Discard half of the mushroom stems (you can freeze them for later use as desired). Chop the remaining mushroom stems up so that they’re finely diced.
• Heat the butter in a large skillet over medium heat. Once hot, add in the mushroom stems, garlic, and shallot. until the liquid has cooked out of the mushrooms, about 8-10 minutes. Stir often to avoid burning the garlic. Remove from the heat.
• Add in the cream cheese, salt and pepper, and parsley. Stir to combine with the mushrooms mixture until fully mixed together. Stuff the mushroom caps evenly with the cream cheese mixture so that it’s lightly mounded.
• In a small bowl, mix together the parmesan and breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the mushrooms.
• Bake for 20-25 minutes until the mushrooms are hot, the cheese is lightly bubbling, and the tops of the mushrooms are golden brown. Let cool slightly and enjoy!

Video

Notes

• Storing. Leftovers can be refrigerated in an airtight container, in the fridge, for up to 4 days. 
• Make ahead. You can prepare these the day before and bake them right before serving.

Nutrition

Calories: 68kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 16mg | Sodium: 133mg | Potassium: 119mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 0.2mg

The post Cream Cheese Stuffed Mushrooms appeared first on Food with Feeling.