The NY Vegetarian Vision Veg Health & Wellness Expo takes place this Saturday and Sunday, Sept. 9 and 10, at the Penn Plaza Pavilion in Manhattan.
The expo will feature over 100 exhibitors and experts, and will focus on the benefits of a plants-based diet and a compassionate lifestyle.
Medical experts and wellness practitioners will include Dr. Joel Fuhrman, anti-anging guru Gary Null, Dr. Will Tuttle, and cardiologist Dr. Caldwell Esselstyn.
Culinary personalities will include Rockin Raw chef and owner Tere Fox, best-selling author Mark Reinfeld, Banana Leaf’s chef Kamai Panchal, and chef Ahki, whose clients include Bradley Cooper, Salma Hayek, and Lenny Kravitz (see her recipe below for Rainbow Vegetable Spring Rolls). They will conduct cooking demonstrations and serve up plant-based, vegan, and vegetarian fare.
Vegetarian Vision is a non-profit founded by 86-year old vegan Harshad K. Shah in 1992 to encourage people to embrace vegetarianism.
Tickets are $15 a day in advance ($20 at the door) and $25 in advance ($30 at the door) for the entire weekend, and are available at www.vegetarianvision.org.
Rainbow Vegetable Spring Rolls
Rainbow Vegetable Spring Rolls are perfect for a spring picnic or barbecue. They are easy to make and super delicious!
- 1 medium red bell pepper
- 1 medieum yellow bell pepper
- 1 medium cucumber
- 5 sprigs asparagus (blanched & iced)
- 1/4 small head purple cabbage
- 1 medium avocado
- 1 cup microgreens or sprouts
- 1 1/2 tablespoons coconut vinegar
- 1 teaspoon agave
- 1 teaspoon sesame oil
- 1/4 cup almond butter
- 1/2 to 1 teaspoon sriracha
- 10 large rice/coconut paper wrappers
First, prepare all the vegetables. Blanch asparagus and cut in half, ends trimmed. Trim the bumpy tops and bottoms from the bell peppers, remove the seeds from the inside, and then slice the peppers lengthwise as thin as possible.
Peel, then cut cucumber into very thin matchsticks. Slice the wedge of purple cabbage into thin shredded pieces. Cut the avocado in half, remove the pit, and then slice it (still in the peel) into very thin slices; use a soup spoon to scoop the slices from the peel.
Note: All the vegetables, except for the avocado, can be prepped several days ahead and kept refrigerated.
Next, whisk together the dressing and dipping sauce. Whisk together the almond butter, vinegar, agave, and sesame oil, and coconut aminos in a small ramekin. Add sriracha for a little spice.
Assemble the spring rolls. Fill a pie pan or other shallow dish with very warm water. Submerge one of the spring roll wrappers in the warm water until softened but still slightly stiff, 15 to 25 seconds. (If you wait until it is entirely softened, it’s more likely to tear when you assemble the rolls.)
Lay the softened wrapper on your work surface. Quickly lay a few pieces of red bell pepper, yellow bell pepper, cucumber, and cabbage in the lower-middle of the wrapper. Lay a few pieces of avocado beneath the veggies and lay a small pile of microgreens on top. Sprinkle a spoonful of the rice vinegar dressing over the vegetables.
Fold the sides of the wrapper over the filling, then roll it up, starting at the bottom. Repeat with filling and rolling the remaining spring rolls.
Serve right away with the dipping sauce. You can also wrap the spring rolls individually in plastic wrap and eat them within a few hours; the plastic wrap helps keep them from becoming soggy or sticking to each other.
Recipe courtesy of Chef Ahki