Rice Paper Lunch Fun

Recently, I’ve been using rice paper wrappers to make various versions of spring rolls.
If you haven’t worked with rice paper before, HAVE NO FEAR! When treated gently, and with care, they can be your new best friend. Not to mention they are unbelievably cheap! You can buy a package of rice paper wrappers for under $2 at a local Asian market. Rice paper is usually gluten free, only slightly cooked, and adds an edge to just your basic tortilla.
Here’s how to use em’

Fill a large shallow bowl, with filtered water. Submerge a rice paper sheet in the water, follow with another. Meanwhile, make sure you have a clean, dry, table to roll you wraps. After about 3-4 min. take one out, allowing to drip off excess water, and place on prep table. Follow with the other paper, laying vertically below, and covering the bottom 2 inches of the first paper wrap. Allow another minute to dry
Try to assemble your fillings in a horizontal line, across the bottom rice paper. Once you’ve stacked them, pull the bottom part of the rice paper over the fillings and start rolling upward, tucking and GENTLY securing to a hold. Slice in half, and serve.

Fillings can range from any favorite cold filling, a salad you bought at the market, leftover veggies with your favorite salad dressing. Go for color! They look so pretty when sliced and served!

My favorite fresh veggie filling consists of shredded purple cabbage, julienned yellow bell peppers, alfalfa sprouts, sliced avocado, fresh chopped cilantro and mint, with a sprinkle of sesame seeds. For a dipping sauce try nama shoyu with some thinly sliced scallions.

In the mood for something more hearty? How about some slices of Tofurky, a spread of tofutti cream cheese, fresh chives, sliced avocado, spring mix, and a dash of hot sauce!

These pack well for lunch in a plastic container, and will refrigerate well if wrapped tightly:)



This idea was inspired by Cilantro Live. Though I’m not a fan of their version, they are usually too small, and dry. But I thought the idea was way cool:)

The yummy filling consists of soaked pignoli nut pate, sandwiched between 2 vine tomatoes. I then dehydrated these for about 6 hours, flipped, and dehydrated again till they held together nicely. They were gone shortly after I took the picture! Good thing for veggie friends with big appetites!

Cooking Classes

As many of you have probably heard, Kung Foods has changed its staff/direction, without any new location set yet in sight. It has been a hard and fast change, but doors are continually opening and expanding for new projects and ventures in San Diego County…

However, for now, I will be offering private cooking classes, for 2-7 people, to be held at your homes, or friends home, or other locations you might find!! Imagine: invite some friends over, have everyone bring over wines or juices, relax in the comfort of your own home as we go step by step through a full, gourmet vegan dinner – using your own utensils and kitchenware so that there is no further question as to how to precisely make your favorite vegan dish….

So for Spring, I will be offering a series of cooking courses for you – taking the spirit of bold tastes and optimal health in new directions, as we learn together how to grow in our own cooking abilities, and in our sharing of vegan foods to our friends, family, and for those in our lives who ‘just don’t understand.’

I am in the process of checking out new commercial spaces where we can host public cooking classes for now, and hope to have a location locked in within the next few months.
The commercial space will start out being used for a 4 course long series. An overview of each class will be posted here, at the website, as well as a sign up sheet for each class.

Live Cacao Tart



Yes, I have always suffered a severe addiction to chocolate. But when I get the chance to use raw cacao, I know my body is in for a bigger treat! Super high in antioxidants, magnesium, and PEA, Cacao is a natural high in all forms, especially when its the uncooked stuff!

This recipe is from the Raw Food, Real World Cookbook. I tend to really like the recipes from this book.

I did change a couple small things. I used Natures First Laws’ Raw Chocolate Powder instead of the cocoa powder. If you’ve never used this stuff before- you should. It tends to be a little less bitter than straight Cacao nibs, or powder. I use this to also make my almond nut milks, brownies, ice cream, etc. If I’m feeling lazy and need a chocolate fix fast, Ill cut into a young coconut, and mix in a spoonful with the yummy water inside. Simply decadent! Instead of making almond flour, I took my leftover nut pulp from my nut mylks, dehydrated it and voila! No waste! I also made a raspberry coulis to top, making this a super duper high in antioxidants dessert!

For the crust:

  • 3/4 cup Raw chocolate powder
  • 3/4 cup Almond pulp
  • 1/2 cup Maple syrup granules
  • 1/4 cup Coconut butter
  • pinch of celtic salt

***Mix all ingredients in a mixer with a paddle attachment. Or if you dont have a mixer, use a wooden spoon and a large bowl. Press the crust evenly in a 9-inch tart pan. Springform pans work best due to the removable bottoms! Allow to chill 1 hour.

For the filling:

  • 2 1/4 cups Raw chocolate powder
  • 2 1/4 cups maple syrup
  • 1 cup coconut butter

***Blend all of the ingredients in a processor till smooth. Taste it here to make sure its not grainy, and to your liking. Pour into the chilled crust, and refrigerate for another 3 hours.

*** To make the raspberry coulis, I put some fresh raspberries and a tiny squirt of agave in the blender for just a quick second. Spoon over the top. Feed this to you loved one and I’m sure they’ll be at your feet begging for more!