Loaded Veggie Mango & Mint Spring Rolls

Loaded Veggie Mango & Mint Spring Rolls

Mint fantastic! I love these fruity vegan spring rolls as a delicious quick bite or as a very tantalizing appetizer.

I’m recording a podcast today! When its published, I’m forward to sharing it with all you lovely people!

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Loaded Veggie Mango & Mint Spring Rolls
These easy to make rolls are loaded with mint and mango, for a delicious appetizer or snack.
Course Appetizer
Cuisine Thai
Servings
people
Ingredients
Course Appetizer
Cuisine Thai
Servings
people
Ingredients
Instructions
  1. Prepare all of the fillings and make an easily accessible platter. Create a clean working station with a bowl of very warm water in front of you or on the stove.
  2. Soak rice paper one at a time in the warm water bowl and place on cutting board/work space. Smooth out with hand and place lettuce, rib side down, on to the rice paper. Fill the lettuce with a pinch of all of the vegetables and (If using) add tofu strips (lengthwise). If using noodles, add small pinch of rice noodles.
  3. Roll the lettuce into a tube and scoot to the top of the rice paper. Roll the rice paper around the lettuce tube, folding the sides toward the center, rolling gently forward, but tightly, until completely rolled. Continue until all of the ingredients have been used.
  4. Place rolls seam side down on a plate or platter. Serve room temperature or slightly cooled. Can be wrapped in plastic wrap and refrigerated for up to 2 days.
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Celebrity Sweat with Chef V & Von Miller: Smoked Salmon Deviled Eggs

Celebrity Sweat with Chef V & Von Miller: Smoked Salmon Deviled Eggs

Sure, we’ve all had Deviled Eggs before. I want to introduce you to these upgraded eggs featuring smoked salmon and chipotle lime mayo. YUM. Kick it up a few notches at your next house party with these amazing appetizers.

Smoked Salmon Deviled Eggs is another delightful recipe featured in the Denver episode of Celebrity Sweat! As you can see, its a Von Miller fave.

In case you missed it – check out some of Denver’s raddest athletes and Denver’s best personal chef in this episode below!


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Smoked Salmon Deviled Eggs
Upgrade your typical deviled eggs with chipotle lime mayo and dijon mustard - Its the Chef V way!
Course Appetizer
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Deviled Eggs
Ingredients
Course Appetizer
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Deviled Eggs
Ingredients
Instructions
  1. In a large saucepan, cover the eggs with water and baking soda and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.
  2. Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.
  3. Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork. Stir in the mayo, water, and Dijon mustard. Use immersion blender to smooth the mixture adding a little bit more water if needed. Stir in the smoked salmon. Mound the filling in the egg-white halves with a small scooper spoon and sprinkle with little bit more flaked smoked salmon, top with Old Bay or paprika. Serve lightly chilled.
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“The Life of a NFL Chef” Interview with Viral Fashion

“The Life of a NFL Chef” Interview with Viral Fashion

Interview Media The Kitchen Mistress

Wonder what goes into being a personal chef for a professional athlete? Viral Fashion talked to me, Chef V, to find out about my background to better understand why Von Miller refers to me as: “The Real MVP”. This was a fun interview! I’m looking forward to sharing some of my clients’ favorite recipes on my site in the future!

Check out the full interview on Viral Fashion »

Stay tuned and keep smiling!

~ Chef V

Celebrity Sweat with Chef V & Von Miller: Cashew Creme

Celebrity Sweat with Chef V & Von Miller: Cashew Creme

I had a BLAST hanging out with the Celebrity Sweat crew, filming their Denver episode with Von Miller!

Enjoy my cashew crème recipe that’s featured in the episode – its a delicious vegan dessert that can be jazzed up with toppings of your choice.

 

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Cashew Crème Dessert
A lovely vegan whipped dessert that goes fantastically with your favorite toppings! Simply blend up those soaked cashews and enjoy!
Instructions
  1. Blend on high in a Vitamix {you may need to use the tamper to mix the cashews in as they blend}.
  2. Top with your favorite fruits, nuts or granolas! Go for blueberries and melon for some Bronco's pride!
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Toffee’d Macadamia Nuts with Sea Salt

Toffee’d Macadamia Nuts with Sea Salt

Sometimes you need that crunchy deliciousness that comes with candied nuts. Don’t buy the refined sugar-covered grocery store brand — make your own toffee-infused macadamia nuts with me, The Kitchen Mistress!

Featuring Kerrygold Irish Butter and local honey, this recipe can also be made vegan if you substitute coconut oil.

Did you know that a small teaspoon of local honey can help you overcome seasonal allergies?! Grab some at your local Framer’s Market this season and stock up for winter too!

Kerrygold is an Irish butter that’s made with grass-milk, meaning, the cows were not fed GMO feed or gross fillers like expired candy – yuck! The best cows are the ones that are allowed to graze in pasture and munch on grass. Costco sells this brand, but better yet, find a local dairy and grab some fresh grass-fed butter from them!

~Enjoy y’all
Love and laughs
Chef V

Print Recipe
Toffee’d Macadamia Nuts with Sea Salt
Treat yourself with this delicious crunchy roasted macadamia nut recipe!
Instructions
  1. OPTIONAL: Toast the nuts at 350 degrees for 3-5 minutes and set aside
  2. Line baking sheet with a silicone mat or parchment and set aside.
  3. In a medium nonstick pan, heat maple syrup, honey, vanilla bean paste (or bits) and butter (or coconut oil) over medium heat until it comes to a boil, stirring to combine. Once mixture comes to a full boil, turn down heat and allow to get “fluffy” for about 2 minutes. Do not overcook-if you smell burning sugar, turn down the heat or take off burner immediately {you don’t want your caramel mixture to run over and scorch your stove or finger-it’s literally magma}
  4. Add in nuts and coat evenly.
  5. Cook, stirring continuously, for 3-5 minutes until nuts are lightly toasted.
  6. Transfer nuts to prepared baking sheet, sprinkle with salt and allow nuts to cool completely. When they are cooled, break them apart and serve.
  7. Store airtight for up to 2 weeks, but beware of humidity as they will get sticky… IF they will last that long!!
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