Wondering what spring rolls and time-lapse body art have in common? Be sure to catch #LunchBreakLIVE today with Jody Steel (@ArtistJodySteel), artist, and activist who specialized in body art for film and mass media content, with her husband Caleb Pritchett, also known as Caleb Steel, Author, today’s cuisine chef. When Caleb’s not writing or dreaming up his next written masterpiece, he’s in the kitchen creating delicious food, like today’s fresh veggies spring rolls. Watch!
Wondering what Springrolls and Timelapsed Bodyart have in common? Be sure to catch #LunchBreakLIVE today with Jody Steel, artist and activist who specialized in bodyart for film and mass media content, with her husband Caleb Pritchett, also known as Caleb Steele, Author, today’s cuisine chef. When Caleb’s not writing or dreaming up his next written masterpiece, he’s in the kitchen creating delicious food, like today’s fresh veggies springrolls. Watch! Ask questions! Join the party!
Posted by Jane Velez-Mitchell on Thursday, May 23, 2019
Jody Steel (@ArtistJodySteel) is an L.A. based artist/activist with over 4.5 million followers. She creates stunning works of art across all mediums, but her primary form is time-lapse body art. That means, she photographs herself as she paints herself into a new form. Then she broadcasts it as a time-lapse video. She is passionate about veganism and the positive impact it has across the entire planet and strives to use her influence and artistic talents to educate the masses and inspire real change.
Caleb Steel is L.A. based writer who spends most of his time inside his head in other worlds. When he is in reality, he loves to cook and convert his favorite recipes into plant-based creations that please any taste palate.
Now, let’s bounce back to the food and take a look at some of the ingredients used for these amazing spring rolls!
VEGAN CRISPY MUSHROOM SPRINGROLLS
6-10 sheets of Rice paper wrappers
3 inches worth of cooking oil
1/2 cup minced mushroom
1/2 cup pressed tofu
1/2 cup minced radish
2 cloves minced garlic
1/4 tsp white pepper
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp cayenne
1/2 tsp nutritional l yeast
2 Tbsp. Tamari or Gluten Free Soy Sauce or Coconut Aminos
2 Tbsp sesame oil
2 tsp rice vinegar
1 1/2 cups finley chopped cabbage
1/2 cup Rice vinegar
1/2 cup sugar
1 habanero, minced
1 tbsp chili flakes
2 tbsp chili oil
3 cloves of garlic, minced
1/2 tbsp cornstrach minced with 3 tbsp water
- Heat up 3 inches in a pot over medium heat. You can test it by dropping a small amount of water into the oil, if it flashes to steam, the oil is ready. If it explodes and hot oil flies everywhere, turn down your heat a little bit.
- While oil is heating up, combine all filling ingredients except for cabbage into a bowl.
- Add filing to frying pan over medium-high heat. Cook down for five minutes or until radishes are soft.
- Transfer cooked filling back into bowl, and add in chopped cabbage.
- Using a plate, or wide, shallow dish, fill with hot water, like from a faucet. Not boiling, just hot enough that you can stick your fingers in without burning yourself.
- Dip the rice paper into the water for five seconds on each side.
- Place wet rice paper on smooth, clean cutting board and add a two tablespoons of filling into center.
- Working quickly, fold bottom half wrapper over filling, tucking it in tightly.
- Fold sides over filling, forming the base shape of your springroll.
- Roll rest of filling up tightly, keeping as much air out of it as possible.
- Add springrolls to oil using tongs.
- Springrolls with balloon up when they hit the oil. This the water inside the roll turning into the steam. DON’T TOUCH THEM. The are very vulnerable at this stage, and you just need to trust in your ability to roll them. It will escape, and the springroll will reduce in size. Be careful not to crowd the pot, because once they touch, they seal together and then end up tearing. The tighter you roll it, the better it will stay together.
- Cook springrolls until crispy, about two minutes.
- Remove with tongs and place on paper towel to drain. It WILL BE VERY HOT
- Serve with side of sweet chili sauce (see below)
- Combine all ingredients sans cornstarch into a bowl.
- Whisk until mixed thoroughly.
- Pour into saucepan and bring to a boil, stirring constantly.
- Reduce heat to low and add in cornstarch.
- Continue to stir until sauce is thickens. Note: Sauce will continue to thicken as it cools, so err on the side of thin.
- Pour into jar and keep in fridge for two weeks.