Vegetarian Eggrolls

These are easy, and they are baked! So you can eat a bunch of them and not feel guilty. I used several types of cabbage and bean sprouts for the majority of the filling. The dipping sauce is the best part and probably where most of your calories are coming from. I like sweet and sour but can use whatever you have on hand.

Ingredients:

• Eggroll wrappers
• Green cabbage
• Red cabbage
• Green onion
• Mango
• Bean Sprouts
• Garlic
• Pepper
• Salt

Directions:

• Dice cabbage, onion, and mango
• Sautee diced cabbage, green onion and mango
• Add seasonings
• Fill center of egg roll wrapper with vegetables
• Top with bean sprouts
• Roll like a burrito
• Spray both sides with butter spray
• Flip halfway through
• Bake until crispy

Enjoy!

Thai Coconut Soup

This is traditionally made with chicken, but I use whatever ingredients I have on hand. Tofu or mushrooms are good accompaniments or replaces for the meat in this soup. Shrimp would be a nice ingredient too. The base of this soup is lime juice, chicken broth and coconut milk. If you want to keep it vegetarian use vegetable broth. This soup takes only minutes to prepare but tastes best if it sits overnight.

Ingredients:

• 1 1/2 cup chick broth or 1 bouillon and equivalent water
• 1 cup coconut milk
• lime juice to taste
• diced green or red bell peppers
• diced red onion
• red pepper flakes
• chopped cilantro
• salt
• pepper
• green onion
• diced tofu, chicken, mushrooms and/or shrimp

Directions:

• Heat chicken broth and coconut milk in a pot
• Sautee diced peppers and onions
• Lightly grill chicken/tofu/mushrooms
• Add lime juice, vegetables, and seasonings to pot
• Simmer for 5-10 mins
• Ideal if it sits overnight

Enjoy!