Go green with veggies! Here are 3 of the best vegetable recipes

The whole family will love these vegetable recipes.

St. Patrick’s Day is coming up… and of course, it’s all about green! There’s no better way to go green than with fresh veggies.

Lisa Danielson shared three of her very favorite recipes.

Spring Vegetable Rolls

INGREDIENTS

• 2 rice paper sheets (or one low carb tortilla will work too)
• ½ cup cucumber, julienned
• ¼  cup carrots, shredded
• 2 large slices of avocado
• 2 sprigs cilantro
• Protein source (½ cup tofu)

Dip

• 1 TBSP powdered peanut butter
• 1 clove garlic minced
• ½ TBSp ginger, diced
• 1 TBSP Tamari or low sodium soy sauce
• Liquid Stevia to taste
• 2 TBSP water

METHOD

1. Carefully dip rice papers in warm water to soften. Set aside. If you are using the tortilla make sure to cut in half to make 2 rolls.
2. Prepare rolls by laying the rice paper on a plate and assembling the roll. Place half of the vegetables in each one. Finish off with protein. Fold in sides of paper and then roll up paper like you would a burrito.

Dip

1. Mix all ingredients together in a small bowl. Set aside.
2. Enjoy spring rolls with dipping sauce

Edamame Sesame Salad

INGREDIENTS

• ¾ cup shelled edamame ( or favorite protein source)
• ½ cup sliced avocado
• ½ English cucumber, spiralized
• 1 large carrot peeled and spiralized
• ¼ tsp salt
• ½ TBSP rice vinegar
• 1 tsp fresh lime juice
• 1 tsp honey
• ¼ tsp toasted sesame oil
• 1 tsp black sesame seeds (white are fine too)
• 1 TBSP fresh cilantro, minced

METHOD

1. If you do not own a spiralizer no worries, just use your vegetable peeler to make thin strips of carrots and cucumbers
2. Place carrots and cucumbers in a strainer and toss with salt. Allow to sit in the sink for 1-5 minutes so extra moisture can be released. 
3. While the veggies are draining, mix together rice vinegar, lime juice, honey and sesame oil. 
4. Place carrots and cucumber in a small bowl, toss with dressing, add edamame and top with sesame seeds and cilantro.

Coconut Green Beans

INGREDIENTS

• 1 lb green beans (I prefer French but regular work too)
  
• 2 TBSP coconut oil
  
• Sea Salt and Pepper to taste

METHOD

1. Bring a large pot of water to a rolling boil
2. Add green beans
3. Place a tight fitting lid on top. Boil until beans reach desired tenderness ( I usually boil mine for about 12-14 minutes)
4. Remove the pot from heat. Drain green beans, place back into the pot.
5. Stir in coconut oil. It will melt quickly due to the temperature of the green beans
6. Season with salt and pepper. Top with shredded coconut if desired
7. These are kept best in an airtight container in the fridge for up to 5 days. 

Find more veggie recipes from Lisa on Instagram, @veggie_lisa.