Emeals Vegetarian Avocado Rounds Recipes

EMERIL'S VEGETARIAN EGG ROLLS

Steps:

• In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional 1 minute.
• Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.
• Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.
• Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.
• To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves.

VEGETARIAN AVOCADO SANDWICH

Steps:

• In a small bowl, mash avocado with garlic powder, and lemon juice. Season to taste with salt and pepper.
• On one slice of bread, spread avocado mixture. Top with feta, tomato slices, cucumber slices, red onion, sprouts, and arugula.
• One other slice of bread, spread Dijon and place this slice, Dijon-side down, onto the sandwich. Slice in half and serve immediately.

EMEALS VEGETARIAN AVOCADO ROUNDS

Steps:

• Split pitas to make 2 round crusts each.
• Combine mayonnaise, hot sauce and cumin.
• Spread on pita rounds.
• Top with cheddar cheese.
• Place under a broiler on the middle rack and toast until cheese melts.
• Top each round with tomato slices, alfalfa sprouts and sliced avocado.
• Season with salt and pepper.
• If desired coursely chop meatless bacon and spread on top.