#220 The Case of Thai Cold Rolls

8 8-1/2" round rice-paper wrappers
1 bunch basil, stemmed (or use sprigs of cilantro)
1 large mango, peeled and sliced
salt
4 carrots, grated
2 cucumbers, seeded, thinly sliced on a mandolin and left to drain in a sieve
Thai sweet red chilli sauce

Soak a rice-paper wrapper in water for about 20 seconds until pliant. (It will continue to soften as you work.) Lay it flat on your work surface.

Always keeping about an inch from the edges of the wrapper, make a horizontal line of basil leaves near the bottom. Face the dark green side of the basil leaves down so the vibrant colour will show through the translucent wrapper.

Add a row of several mango slices.

Salt to taste.

Mound grated carrot onto the row, then sliced cucumbers.

It's time to roll. Firmly tuck the bottom edge of the wrapper around the filling. Since the wrapper is now a little bit elastic, tug ever so gently when you fold in the sides. Then, pulling gently toward you to create some tension and pressing down at the same time, do the final roll up.

Repeat until you have eight beautiful cold rolls.

Serve with the sauce.

Makes 8 rolls.

♥ Becki

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#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#110 The Case of Poutine

"Poutine is a typical Canadian dish (originally from Quebec ), made with French fries , topped with brown gravy and curd cheese ."—Wikipedia N utritionists worldwide may be screaming in horror that poutine has captured the world by storm but, proud Canadian that I am, I'm shouting, "Yippee!" To be sure, vegetarians are reputed to eat more along the lines of tofu, broccoli and brown rice but an occasional poutine won't kill us. In fact, fast-food poutine makes quite a comforting indulgence! Did you know that poutine gravy, which is generally made from a mix, is vegetarian? Valerie of McCormick Canada Inc. confirmed to me by phone that Club House Brown Gravy Mix contains no meat products. Silly to write out a recipe. All you do is sprinkle French fries with cheese curds then pour brown gravy over top. Seriously...yum! ♥ Becki PS To leave me (and Cynthia) a message, click on the comment button below.

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