Vegan Vietnamese Spring Rolls

Rice paper

Vermicelli noodles

Napa cabbage

Cilantro

Mini sweet bell peppers

Cucumbers

Carrots

Soak to the rice paper in warm water and place on a cutting board.  Layer your vegetables and other ingredients starting with the cilantro leaves, noodles, thinly chopped napa cabbage, match-stick cut cucumbers and bell peppers and topped with grated carrots.  Fold ends and then roll.  

Serve with gluten-free peanut sauce or chilli sauce.   

Herb Garden

Herbs are planted... just waiting to make the first batch of pesto.

Basil, Greek oregano, and two types of thyme. 

Cilantro

Red Snapper Curry

Marinate in the fridge for at least an hour 2 lbs of cut red snapper, a handful green onions, 3 Tbsp. curry, 1 tsp. salt and 1 tsp. freshly ground black pepper.

Meanwhile chop 2 large tomatoes, 2 cloves of garlic, 2 shallots, 2 white onions, 1 scotch bonnet pepper.

When you are ready to cook the red snapper, melt 2 Tbsp. of butter and 2 Tbsp. Olive oil in a deep wok.  Add red snapper and cook at medium heat for about 5 minutes.  Add chopped vegetables, along with 2 cup coconut milk.  Bring to a boil, reduce heat and simmer for about 20 to 25 minutes until snapper is cooked.  Finish with fresh cilantro.

Serve with Basmati rice.