Gigi’s Famous Mango Salsa Egg Rolls

1 pack of Egg Roll Wraps – Kroger (Spring Roll wraps at Farmers market)or local market
Small Head of Organic Cabbage cut into shreds
Organic shreds Carrot Shreds
Small organic yellow onion
1garlic clove
Head of Organic broccoli chopped in small pieces or broccoli shreds
Head of Cauliflower chopped in small pieces
Mango Salsa Vinaigrette (Whole Foods)
(If you cannot find this dressing you have the option to buy balsamic vinaigrette and mix with mangos in a container and marinate for at least 24 hours.)
Sea Salt
Black Pepper
Italian seasonings
Brown sugar
Ginger powder
Onion powder
Garlic powder
Organic Soy Sauce
1 teaspoon orange juice
Coconut Oil (or peanut oil or sunflower oil)
I cup of water (to wet the four corners of the egg roll sheet)
1 jar of mild salsa

Combine all your cut vegetables together (Cabbage shreds, onions, carrots, broccoli, cauliflower and garlic) in a large mixing bowl.

Add your seasonings (sea salt, black pepper, onion powder, garlic powder, Italian seasoning, and a sprinkle of ginger and brown sugar) to the vegetables following it with your soy sauce, orange juice.

Mix the mixture together and then add your mango salsa vinaigrette about ½ to 1 cup or a little more but be careful not to have the mixture too wet or too dry. This is just a judgment call, if it’s to wet it will cause your egg rolls sheet to be too wet and it may tear when you are rolling them.

After the mixture is perfectly seasoned, add a tablespoon amount to the middle of your egg roll sheet with your sheet positioned with the corners pointing out in diamond shape (there is also an illustration of this on the back of the egg roll package) adding a dab of water to all 4 corners, roll the bottom corner first then the left side & right side, and roll into the top corner.

Heat your oil in a large pot (you need enough oil to almost cover the egg rolls).

Cook until golden brown. Drain on paper towel. Serve with Salsa!


Bon Appetite’

Gigi's Homemade Vegan Pizza

Supplies:

• Organic Wholegrain Pizza Crust- (365 brand Ready Made) from Whole foods Market or local market

• LightLife Tempeh (Three grain)-from Kroger, Whole foods Market or local market, Trader Joes is the cheapest @ 1.69

• Organic Spaghetti Sauce with Mushrooms -Trader Joe’s or local market

• Sliced Baby Portabella Mushrooms (optional)

• Organic Fresh Basil

• Organic Fresh Spinach

• Dried Italian Seasonings and Dried Basil- Dekalb Farmers Market or local Farmers Market

• Roma Tomatoes 4 pkg

• Rice Shredded Cheese Whole foods Market or Soy Shredded Cheese from Kroger or local markets

• Organic Extra Virgin Coconut Oil or EVOO-Extra virgin olive oil

• Organic yellow onion or Vidalia onions

• Organic bell pepper - Yellow, green or red- Yellow has the highest Levels Antioxidants.

Instructions

Preheat oven to 400 degrees or (whatever the package states on ready made crust )

Petite dice or cube your tempeh and fry it in coconut oil on medium high heat turning it only once per side so really let it brown on one side and then the other.

Constantly turning the tempeh will cause it to crumble to fine pieces and this is ok too! But for a good side meat like pieces turn it only once.

Add your diced onions, bell pepper, mushrooms and season with Italian seasoning.

You can add oil as needed. While mixture is cooking, dice your tomatoes your basil and spinach. When mixture is done get one pizza crust from the package and first add oil to the crust (holes side up) and then add some of the spaghetti sauce and top it with dried basil and Italian seasoning.

Add half of your skillet mixture onto to pizza in a random places.

Add your diced tomatoes on top of the skillet mixture and then add sauce to places where needed.

Add your fresh basil and your fresh spinach on top of the mixture.

Add a sprinkle of dried basil and Italian seasoning onto the pizza and lastly add your rice cheese all over the pizza.

Place in the oven on 400 degrees for 10-12 minutes may vary with oven temps so cook until cheese is fully melted.

Bon Appetite!