Carrots+ Sesame

A recipe from our VegOut! Ambassador The Informal Grub

Carrots+ Sesame
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Servings Prep Time
1-2 people 5 minutes
Servings Prep Time
1-2 people 5 minutes
Carrots+ Sesame
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Servings Prep Time
1-2 people 5 minutes
Servings Prep Time
1-2 people 5 minutes
Ingredients
Servings: people
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Instructions
  1. Using a potato peeler, peel carrots into ribbons. For added support while peeling, I used a knife pinning the top of the carrot in place on the cutting board (literally stab the knife thru the top on the carrot, pinning it in place.)
  2. Place the ribbons of carrot in a bowl and toss with remaining ingredients.
  3. Optional: chill in the fridge before serving.
  4. Enjoy!
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Green Confetti “Pancakes”

Created by Chef Ryan Pera for the Recipe for Success Foundation’s Seed-to-Plate Nutrition Education™ program at NQ Henderson Elementary School.

Green Confetti Pancakes
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Not really pancakes, more like a kid-version cross between crepes and flatbread, these make a great vehicle for dips or pizza.
Servings Prep Time
6 servings 15 minutes
Cook Time
42 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
42 minutes
Green Confetti Pancakes
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Not really pancakes, more like a kid-version cross between crepes and flatbread, these make a great vehicle for dips or pizza.
Servings Prep Time
6 servings 15 minutes
Cook Time
42 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
42 minutes
Ingredients
Servings: servings
Units:
Instructions
Prepare
  1. Prepare your mise en place.
  2. Preheat the oven to 200°F.
  3. Roll out the dough and divide it into 6 portions. Cover with plastic wrap.
  4. Finely dice the green leafy vegetables
  5. Divide the vegetables into 6 equal portions
  6. Sprinkle a clean flat surface with flour. Place one piece of dough on the floured surface.
Assemble "Pancakes"
  1. Using a rolling pin, flatten one of the balls of dough into a circle about 7 inches across.
  2. Brush ¼ teaspoon sesame oil onto the round of dough. Sprinkle a pinch of salt onto the round of dough Then spread the oil and salt around with your fingers to completely coat the round.
  3. Sprinkle one portion of the vegetables onto the round. Lightly press the vegetables into the dough with your fingers.
  4. Fold the round in half and then fold in half again. Roll into a ball with your hands.
  5. Sprinkle the dough ball with a little flour. Flatten it with your hand and roll it out again into a circle about 5 inches in diameter.
  6. Repeat with the remaining 5 dough balls.
Cook the "Pancakes"
  1. Place a medium non-stick pan over medium heat. Spray with cooking spray.
  2. Add one of the dough circles to the pan and cook on one side for 4 minutes or until the bottom side is browned (don’t be scared to take a peek underneath with a pancake turner to lift the edge).
  3. Flip the pancake over with a spatula or pancake turner. Cook the other side for about 4 more minutes or until the bottom is browned.
  4. Remove your pancake to a baking sheet. Place the baking sheet into the preheated oven to keep it warm while you cook the remaining dough circles.
  5. Enjoy!
Recipe Notes

Use this recipe as a fun flatbread topped with your favorite veggies and cheese or serve it with Ginger Lime Dipping Sauce--another recipe from Chef Pera.

Variations
• Add some color…try adding some grated carrots to the pancakes when adding the green leafy vegetables.

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Baked Egg Rolls

Baked Egg Rolls
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Rating: 4
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Servings
14 egg rolls
Servings
14 egg rolls
Baked Egg Rolls
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Rating: 4
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Servings
14 egg rolls
Servings
14 egg rolls
Ingredients
The Egg Rolls
The Sauce
Servings: egg rolls
Units:
Instructions
The Rolls
  1. Prepare your mise en place.
  2. Preheat oven to 425°F.
  3. Combine celery and carrot in food processor. Pulse 10 times-or-until finely chopped.
  4. Combine celery mixture and cabbage in a medium bowl.
  5. Cover with plastic wrap and vent by poking several holes in the top. Microwave on high for 5 minutes and then drain.
  6. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, ½ teaspoon ginger, and garlic; sauté 2 minutes.
  7. Add turkey; cook 5 minutes.
  8. Remove from heat; stir in cabbage mixture, 1 ½ tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
  9. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon 3 tablespoons filling into center of wrapper.
  10. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners.
  11. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion.
  12. Lightly coat egg rolls with cooking spray, and place, seam side down, on a parchment paper lined baking sheet. Bake for 18 minutes or until golden brown.
  13. Repeat procedure with remaining wrappers, filling, and egg white.
The Sauce
  1. Combine ¾ cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls.
  2. Garnish with green onions, if desired. Enjoy!
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Pad Thai Noodles

Pad Thai Noodles
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Servings
4 servings
Servings
4 servings
Pad Thai Noodles
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Servings
4 servings
Servings
4 servings
Ingredients
For the Sauce
For the Vegetables
For the Pad Thai
Optional Toppings
Servings: servings
Units:
Instructions
Prepare the Noodles
  1. Prepare your mise en place.
  2. Place water in a saucepot. Put pot over medium-high heat. Bring to a boil.
  3. Put the noodles in a large bowl. Pour hot water over the noodles. Make sure noodles are covered with water.
  4. Cover the bowl with plastic wrap. Let the noodles sit in the hot water for 30 minutes. Drain the noodles into a colander.
Make the Sauce
  1. In a medium bowl, mix the ketchup, chicken broth, sesame oil, soy sauce and vinegar. Whisk until the ingredients are combined. Set aside.
The Vegetables
  1. Chop the garlic into very small pieces called a “dice.”
  2. Peel and dice the ginger.
  3. Slice the green onions on a diagonal. Put all the vegetables into a small bowl and set aside.
The Pad Thai
  1. Heat the vegetable oil in a large sauté pan.
  2. Add the garlic, ginger and green onions. Sauté for 1 minute.
  3. Add the egg to the pan. Sauté with the vegetable.
  4. Add the sauce to the pan. Sauté for 2 minutes.
  5. Add the bean sprouts and noodles to the pan. Stir to combine. Enjoy!
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