Recipe: Baked Camembert with Savory Orange Marmalade

2 Hungry Birds - Tina on October 11, 2024

Baked camembert is a great addition to any cheese board, and it is particularly delicious paired with the savory orange marmalade from Spread-mmms which, in addition to orange, has notes of garlic, thyme, and olives.

Try to find a camembert that comes in a wooden box. If your camembert does not come in a box, you can bake it in a small oven-proof dish or wrapped in parchment paper. Serve it straight from the oven with multi-seed crackers to dip in the warm, creamy cheese.

Notes

In the photos for this recipe, we’re using Spread-mmms Savory Orange Marmalade but you can use any sweet or savory marmalade of your choice.

Depending on which flavors you’re after, you can also add a drizzle of honey, a couple of crushed garlic cloves, fresh herbs, or nuts.

Serve the camembert with Hungry Bird Eats multi-seed crackers or toasted baguette on the side, so you can easily scoop up all that delicious melted cheese.

https://youtube.com/shorts/wmDbzv38pj0

Recipe: Baked Camembert with Savory Orange Marmalade

Recipe by 2 Hungry Birds Course: Dessert, Snacks, Cheese

Servings

Camembert

Ingredients

1 1 camembert wheel (preferably in a wooden box)
1 tablespoon 1 olive oil
2 tablespoons 2 savory orange marmalade from Spread-mmms
Fresh herbs (suggestion: thyme, oregano or rosemary). Adjust quantity to preference.

Directions

Preheat the oven to 350°F (180°C)
If the camembert comes in a wooden box, remove any plastic or paper packaging and place the cheese back into the base of the box. If your camembert does not come in a box, you can bake it in a small oven-proof dish or wrapped in parchment paper.
With a sharp knife, score the top of the camembert in a crisscross pattern, allowing the herbs to infuse the cheese.
Drizzle the olive oil over the scored camembert.
Place the camembert (in its box or dish) on a baking sheet to guard against any leaking cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is turning golden on top and is melted and soft inside.
Spread the marmalade evenly over the Camembert, or serve it on the side.
Serve immediately with crackers or baguette.

Recipe: Crackers with chocolate and sprinkles

2 Hungry Birds - Tina on February 9, 2024

The crackers with chocolate and sprinkles are great to snack on, when you’re after just a touch of something sweet. We use the dye-free sprinkles from Supernatural (LOVE the pastel-colored ones in the Uniform Tracks variant) and the Rye + Sea Salt crackers from Hungry Bird Eats, but you can use any kind of crackers and sprinkles you prefer. They look super cute, so why not serve them along a cup of coffee or tea in the afternoon, as a healthier alternative to a cookie or a chocolate bar.

Recipe: Crackers with chocolate and sprinkles

Recipe by 2 Hungry Birds Course: Snacks

Servings

crackers

Ingredients

10 10 crackers
½ cup ½ chocolate (dark, milk, white, as long as it is suitable for melting)
Sprinkles of your choice

Directions

Preparation
Line a baking tray with parchment paper to ensure the crackers don’t stick and are easy to remove after the chocolate sets.
Break the chocolate into small pieces. This helps it melt evenly and quickly.
Melting Chocolate
Double Boiler Method: Fill the bottom pot of a double boiler with a couple inches of water and bring to a simmer over medium heat. Place the chocolate in the top pot and stir occasionally until it’s completely melted and smooth.
Microwave Method: Place the chocolate pieces in a microwave-safe bowl. Microwave on high for 30 seconds, stir, and then continue microwaving in 10-second intervals, stirring in between, until the chocolate is fully melted and smooth. Be careful to avoid overheating the chocolate.
Drizzling Chocolate
Once the chocolate is melted, use a spoon to drizzle it over the crackers. For more precision, you can transfer the melted chocolate into a piping bag or a plastic bag with a tiny corner snipped off and pipe the chocolate over the crackers in patterns or lines.
Adding sprinkles
While the chocolate is still warm and soft, sprinkle the sprinkles of your choice over the crackers to ensure they stick to the chocolate.
Allow the chocolate to cool and set by placing the baking tray in a cool, dry place. This might take about 1-2 hours at room temperature. For a quicker setting, you can refrigerate for about 30 minutes.
Once the chocolate is set, the crackers are ready to serve. They can be enjoyed immediately or stored in an airtight container for up to a week.

Recipe: Korean-style Spicy Tofu

2 Hungry Birds - Tina on November 24, 2023

Tina: Having Korean friends and neighbors has great benefits. We get to invite ourselves over for amazing dinners, and have access to a tour guide to the world of Korean cooking. Korean cuisine is similar to Vietnamese food in that a lot of small dishes are combined for one meal, which I love. This dish is influenced by my old neighbor Sungmee, who provided the kimchi, chili powder, seaweed, and cooking tips. My favorite way of enjoying this dish is to wrap lettuce or toasted seaweed into rolls stuffed with tofu, rice, kimchi, and pickled daikon & carrots. Dip the rolls in Korean dipping sauce and enjoy the lovely flavors.

Notes

You can press the tofu to drain the water out by sandwiching the tofu between two plates, with one or two books placed on the top plate to add weight. You can do this the day before (or at least an hour before) making the dish.

Recipe: Korean-style Spicy Tofu

Recipe by 2 Hungry Birds – Tina Course: DinnerCuisine: Korea

Servings

servings

This dish is influenced by my old neighbor Sungmee, who provided the kimchi, chili powder, seaweed, and cooking tips. My favorite way of enjoying this dish is to wrap lettuce or toasted seaweed into rolls stuffed with tofu, rice, kimchi, and pickled daikon & carrots. Dip the rolls in Korean dipping sauce and enjoy the lovely flavors.

Ingredients

Tofu ingredients
2 2 onions, halved and sliced
2+1 tablespoons 2+1 sunflower oil
1 teaspoon 1 toasted sesame oil
1 pack 1 extra firm tofu, drained
3 tablespoons 3 ssamjang (Korean soybean paste)
⅓ cup ⅓ water
1 tablespoon 1 soy sauce
1 teaspoon 1 fishsauce
2 teaspoons 2 gochugaru (Korean chili powder)
1 teaspoon 1 sugar
2 tablespoons 2 toasted sesame seeds
Cracked pepper
1 ½ cup 1 ½ snap peas or snow peas
Dipping sauce ingredients
3 tablespoons 3 soy sauce
1 teaspoon 1 sesame oil
1 ½ teaspoons 1 ½ rice vinegar
1 teaspoon 1 toasted sesame seeds
A dash of gochugaru (Korean chili powder)

Directions

Heat sunflower oil (2 tablespoons) of on a pan over medium heat, and then sauté the onions for about 15-20 min. Set aside.
Mix the ssamjang, water, soy sauce, fish sauce, chili powder, sugar, sesame seeds and cracked pepper in a small bowl, and set aside. Cut the tofu into approx. 24 to 28 rectangular long pieces. (about 3/8”x 5” x 3.5”)
Heat the sunflower oil (1 tablespoon) and sesame oil on the pan, then add the tofu strips and fry them on both sides until crisp (in one or more batches). Add the sauce into the pan with the fried tofu, and stir while sautéing over medium heat for a few minutes until the tofu is coated with the sauce.
Toss the sautéed onions and peas in with the tofu. Continue to sauté until the peas are slightly cooked. The tofu is ready to be served.
Mix the dipping sauce ingredients and serve in a small dipping bowl.

Recipe: Polenta with Kale & Mushrooms

2 Hungry Birds - Tina on November 14, 2023

Tina: Among my go-to staple foods these days are kale and mushrooms, and it’s hard to go wrong with those two. We eat these at home in so many different ways because they are easy to make, very healthy, and most importantly just a delightful combination of flavors.

Today I chose to make polenta with my favorite sautéed vegetables. It is perfect recipe for those on a gluten-free diet, and if you don’t care for polenta, you can instead serve the sautéed vegetables with bulgur, quinoa, couscous or rice.

Recipe: Polenta with Kale & Mushrooms

Recipe by 2 Hungry Birds Course: Dinner, Polenta

Servings

servings

Among my go-to staple foods these days are kale and mushrooms, and it’s hard to go wrong with those two. We eat these at home in so many different ways because they are easy to make, very healthy, and most importantly just a delightful combination of flavors.

Ingredients

Polenta
4 cups 4 water
1 teaspoon 1 salt
1 cup 1 polenta
1 tablespoon 1 butter
½ cup ½ Parmesan cheese
Sautéed Kale and mushrooms
1 tablespoon 1 olive oil
1 1 shallot, chopped
7 oz 7 (200g) mixed mushrooms, coarsely chopped
1 tablespoon 1 soy sauce
½ cup ½ chickpeas, cooked and drained
3.5 oz 3.5 (100g) organic kale, roughly chopped
2 tablespoons 2 sherry vinegar
1 teaspoon 1 dried tarragon
1 tablespoon 1 white wine
1-2 tablespoons 1-2 butter
Garnish
Chopped chives

Directions

Polenta
Bring the water to a boil in a 2-3 quart pot (with a lid) on medium-high heat and add salt to the water.
Slowly and gradually add the polenta whisk the polenta in the boiling water in a steady motion.
Continue to whisk until the polenta thickens. Turn down the heat to low and keep whisking until the polenta is thick enough that it doesn’t settle back to the bottom of the pot when you stop stirring.
Put a lid on the pot and let it cook for another 30 min. while stirring in between.
Mix in the butter and cheese with the polenta and set aside, with the lid on, until you are ready to serve.
Sautéed Vegetables
Heat a sauté pan with olive oil on high heat, add the mushrooms, and cook for about 5 min.
Lower the heat to medium and add the chickpeas and soy sauce and cook for few minutes more until golden.
Add the sherry vinegar and kale and sauté until the kale has softened. Stir the tarragon into the vegetables.
Serve
Pour the polenta in a large dish (preferably covered with a lid to keep the polenta soft and warm) and pour the sautéed vegetables on top. Put the lid on to keep the dish warm.
To make a delicious pan sauce, place the previously used sauté pan over medium heat, and add a little white wine to the pan. Let the wine simmer and almost evaporate, and stir in 1-2 tablespoons of butter. Pour the sauce over the polenta and sautéed vegetables, and garnish with chives.
Serve immediately.

Recipe: French Toast with Mascarpone & Lemon Curd

2 Hungry Birds - Tina on October 14, 2023

Tina: French toast has become part of the Sunday morning routine in my home. It’s easy to make, and my kids and my husband love the golden-brown slices, which are crisp on the outside and soft and fluffy inside. As you can see in the video below, my daughter Nova loves to help, whisking eggs, dipping slices of bread, and sprinkling just the right amount of cinnamon and sugar. It’s a testament to how easy this recipe is, – even a child can do it:)

For French toast, I always use brioche bread. It has a soft and tender crumb with a delicate, melt-in-your-mouth quality resulting in a more delicate and custard-like interior, as the bread readily absorbs the egg and milk mixture. You can of course use other kinds of soft white bread, but if you want the right kind of buttery flavor and irresistible bouncy texture, you should go for brioche.

Recipe: French Toast with Mascarpone & Lemon Curd

Recipe by 2 Hungry Birds – Tina Course: Breakfast, Brunch

Servings

servings

Ingredients

French toast
6-8 6-8 thick slices brioche bread
½ cup ½ milk
2 2 eggs
1 teaspoon 1 vanilla extract
½ teaspoon ½ cinnamon
½ teaspoon ½ cardamom
2 teaspoons 2 sugar (more if you prefer a sweeter flavor)
Butter for frying
Mascarpone cream
½ cup ½ mascarpone cheese
½ cup ½ heavy cream
1 tablespoon 1 lemon curd
Garnish
Fresh berries
Maple syrup

Directions

Mascarpone cream
Whip together heavy cream lemon curd and mascarpone until it’s fluffy and little peaks have started to form. Put in the fridge for later use.
French toast
Start by slicing your Brioche bread into thick slices, about 3/4 to 1 inch thick. Fresh, slightly stale, or day-old Brioche works well.
In a mixing bowl, crack the eggs and whisk them until they are well-beaten. Add the milk, vanilla extract, ground cinnamon, ground cardamom (if using), and sugar to the eggs. Whisk everything together until well combined.
Preheat a skillet or griddle over medium heat and add a knob of butter to coat the surface.
Dip each slice of Brioche into the egg mixture, ensuring that both sides are thoroughly coated. Allow any excess mixture to drip off.
Place the soaked Brioche slices onto the preheated skillet or griddle. Cook until the bottom side is golden brown, which typically takes 2-3 minutes.
Gently flip the slices with a spatula and continue cooking until the other side is also golden brown and the bread is cooked through. This should take another 2-3 minutes. Once both sides are perfectly golden and the interior is custardy, remove the French toast from the skillet. Serve the French toast immediately while it’s still warm.
Arrange a couple of slices on a plate along with a dollop of Mascarpone cream. Garnish with fresh berries and drizzle with maple syrup.

Recipe: Garlic Butter Rice

2 Hungry Birds - Tina on October 1, 2023

Tina: The buttery, garlic-infused goodness makes garlic butter rice an irresistible companion to a wide range of dishes, turning mundane meal into a memorable feast. Garlic butter rice can be paired with a variety of proteins such as grilled or roasted chicken, seared shrimp, tender beef, or flaky fish. When I make Sudado de Pollo, garlic butter rice is also a must. Serve garlic butter rice hot, ensuring it’s freshly fluffed and aromatic. Place it as a bed for your main course or as a side dish.

Notes

Garnish your garlic butter rice with fresh herbs like parsley, chives, or cilantro. A sprinkle of grated Parmesan or a drizzle of lemon juice can also elevate the flavors.

Recipe: Garlic Butter Rice

Recipe by 2 Hungry Birds – Tina Course: Sides and small dishes, Rice

Servings

servings

The buttery, garlic-infused goodness makes garlic butter rice an irresistible companion to a wide range of dishes, turning mundane meal into a memorable feast. Garlic butter rice can be paired with a variety of proteins such as grilled or roasted chicken, seared shrimp, tender beef, or flaky fish. When I make Sudado de Pollo, garlic butter rice is also a must. Serve garlic butter rice hot, ensuring it’s freshly fluffed and aromatic. Place it as a bed for your main course or as a side dish.

Ingredients

1 tablespoon 1 butter
5-6 cloves 5-6 garlic
1 ½ cups 1 ½ rice (any kind of white rice such as jasmine rice or basmati rice)
Water according to the cooking instructions on the rice package
1 teaspoon 1 salt
Chopped cilantro for garnish

Directions

This step is optional, not all kinds of rice needs rinsing. Start by rinsing the rice in a fine-mesh strainer under cold water until the water runs clear. This will help remove excess starch and prevent the rice from becoming too sticky when cooked.
In a large saucepan or pot, melt the butter over medium heat.
Add salt and the minced garlic to the melted butter and sauté for 1-2 minutes, or until the garlic becomes fragrant and slightly golden. Be careful not to burn the garlic, as it can turn bitter.
Add the rice to the saucepan with the garlic and butter.
Stir the rice to coat it evenly with the butter and garlic mixture.
Pour in water according to instructions on the rice package. Once the mixture reaches a boil, reduce the heat to low and cover the saucepan with a tight-fitting lid. Let the rice simmer for about 15-20 minutes or according to the instructions on the rice package, until all the water has been absorbed, and the rice is tender.
Once the rice is cooked, remove it from the heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and become fluffy.
After the resting period, uncover the saucepan and fluff the rice with a fork to separate the grains.
Taste and adjust the seasoning if needed by adding more salt or butter, according to your preference. Garnish with chopped cilantro.

Recipe: Mini Tarts with puff pastry, fresh tomatoes and arugula pesto

2 Hungry Birds - Tina on October 1, 2023

Tina: Puff pastry is such an amazing thing! Honestly, I’d never try making it myself because it takes a lot of time. It’s basically made of loads of dough and butter, and you have to do it at just the right temperature. But luckily, you don’t have to go through all that trouble – you can grab some puff pastry from the freezer section (look for the ones with natural ingredients if you can), and it’s pretty easy to work with.

These mini tarts with fresh tomatoes and arugula pesto make a super tasty and light appetizer, whether you’re serving guests or just treating yourself. It’s a win-win, really.

Oh, and here’s a handy tip: Use scissors instead of a knife when chopping chives. It makes the job way easier!

Recipe: Fresh Tomato Tarts

Recipe by Tina – Hungry Bird Eats Course: Appetizers, Baking

Yields

tarts

These fresh tomato salad and arugula pesto tarts make a super tasty and light appetizer, whether you’re serving guests or just treating yourself. It’s a win-win, really.

Ingredients

Arugula pesto
2 ½ cups 2 ½ packed arugula
1 cup 1 extra-virgin olive oil
1 cup 1 shredded Parmesan
⅓ cup ⅓ raw almonds
1 tablespoon 1 lemon zest
1 clove 1 garlic, chopped
Kosher salt and freshly ground black pepper, to taste
Tomato salad
1 package 1 cherry tomatoes, or 2-3 big ones cut into smaller bites
1½ tablespoons 1½ olive oil
Salt and pepper to taste
Tart
1 package 1 puff pastry
1 1 egg, beaten
¼ cup ¼ milk
Garnish
Chives, chopped

Directions

Arugula pesto
Toss all the arugula pesto ingredients in a food chopper and blend until finely chopped.
Tomato salad
Toss the tomato salad ingredients together in a small bowl
Tart
Take the puff pastry out of the freezer and transfer to your refrigerator to defrost at least 45 min before you are going to use it, or better yet the day before.
Preheat the oven to 375°F (190°C).
Unfold the dough on a lightly floured surface and use a dough roller that is also lightly floured to carefully roll out the dough until flattened. If the dough starts cracking, it might still be too cold, so allow it to reach room temperature before rolling it out of the package. Usually the puff pastry comes in a square, but mine came as a circle (I bought this brand because it is made with only natural ingredients).
You can cut the dough as you like. I prefer the small squares , which are easier to serve, but rectangular or round tarts are absolutely beautiful. To create a border around the dough, poke with a fork in the middle and along the edge of where you want your border. See the pictured instructions. (The edges actually didn’t work for me this time, but I admit I forgot to brush the pastry edges; if it doesn’t work, it is no big deal – they are still going to be tasty).
Mix the egg and milk together and brush the puff pastry edges with the egg mixture. Place the pastry on a baking sheet and bake in the oven until the puff pastry turns golden brown.
Remove from the oven and spread pesto on top, followed by the tomato salad. Sprinkle some chives on top for garnish.
Enjoy immediately.

Recipe: Mini Tarts with puff pastry, fresh tomatoes and arugula pesto

Recipe: Crispy sunflower rolls

2 Hungry Birds - Tina on September 15, 2023

Tina: The traditional Danish weekend breakfast always consists of fresh baked morning rolls from the bakery. The Danes traditionally eat the rolls with butter, cheese, and/or jam. We call them “rundstykker”, meaning round pieces. Since I don’t have rundstykker available where I live, I have to make my own. I don’t mind making them – there is nothing better than the smell of fresh baked bread in the morning. Although this recipe makes sunflower rolls that are different than the Danish rundstykker (which are white flour rolls), I like these better because they are a bit more rustic and have more of a bite to them.

This recipe is ridiculously easy to make and takes no time to throw together. You don’t have to stick your hands in the sticky dough and knead, or even shape the dough into rolls. It’s that simple. The dough is made the day before and left overnight to rise in the fridge until next day. The dough gets bubbly, sticky and gooey, and when baked the rolls will have a beautiful crispy crust and a soft inside. Of course you don’t have to just eat these in the morning – they are also really good for lunch to make sandwiches. The crispy crust will disappear after a day, but toast them or heat them in the oven and the beautiful crust comes right back again.

Recipe: Crispy sunflower rolls

Recipe by 2 Hungry Birds – Tina Course: BakingCuisine: Denmark

Servings

rolls

The dough gets bubbly, sticky and gooey, and when baked the rolls will have a beautiful crispy crust and a soft inside. Of course you don’t have to just eat these in the morning – they are also really good for lunch to make sandwiches. The crispy crust will disappear after a day, but toast them or heat them in the oven and the beautiful crust comes right back again.

Ingredients

17.6 oz 17.6 (500g) cold water
0.28 oz 0.28 (8g) dry yeast or 20 grams of fresh yeast
5.8 oz 5.8 (165g) white whole wheat flour (or normal whole wheat flour)
8.8 oz 8.8 (250g) all-purpose flour
2.1 oz 2.1 (60g) sunflower seeds
1.5 teaspoons 1.5 (8g) salt
Decoration
Sunflower seeds or pumpkin seeds

Directions

Make the dough in the evening the day before you want to bake the rolls.
With a wooden spoon, mix water and yeast together in a bowl until the yeast has dissolved. Add the flours, sunflower seeds and salt and stir together. The dough should be sticky and not too firm or fluid. Cover the bowl with plastic wrap and let the bowl and dough sit in the refrigerator over night.
In the morning preheat the oven on convection bake at 450°F. Line two baking sheets with parchment paper and use two spoons to scoop the dough up into balls of about 1/2- 3/4 cup in size. Each baking sheet should hold about 6 rolls. Brush with water and sprinkle with seeds on top of each for decoration.
Insert one baking pan at a time in the oven on the middle rack and bake for about 8 min. Then turn down the heat to 400°F bake for another 7 min or until the rolls turns golden and crisp.
Take them out of the oven and let the rolls cool for about 5 min on a rack before serving.
Repeat step 3 with the other baking sheets of rolls. Now you’ve got fresh baked bread straight from the oven and a really nice smell in the house!

Recipe: Goat Cheese and Broccoli Rabe Crostini

2 Hungry Birds - Tina on September 15, 2023

Tina: It might be that I am petite in stature that I like small bite-size dishes, or perhaps they just taste better to me. I fact, I will never let hors d’oeuvres pass me without having a taste – you might actually see me chase down the waiters or force them to come to me first the next time they fill up their serving plate. My Vietnamese heritage has no shame.

When I host dinner parties, I often serve a cheese and meat platter for my guests to enjoy with wine before the main meal. To add some variety, I love serving these crostini with goat cheese and broccoli rabe. The rich flavor from the goat cheese goes really well with bitter greens.

Notes

If you don’t like goat cheese you can also use other kinds of soft cheese.

It looks a lot better if you cut the bread at an angle, and it also creates a bigger surface to allow more toppings.

Recipe: Goat Cheese and Broccoli Rabe Crostini

Recipe by 2 Hungry Birds – Tina Course: Appetizers, Snacks

Servings

10-16

slices

I love serving these crostini with goat cheese and broccoli rabe. The rich flavor from the goat cheese goes really well with bitter greens.

Ingredients

1 bunch 1 broccoli rabe, ends cut off
Goat cheese (chèvre) or garlic cream cheese
Fresh baguette, sliced
1 clove 1 garlic (for goat cheese)
Salt, pepper
Pinch of chili flakes

Directions

Sauté the broccoli rabe on a pan with a little olive oil for a few minutes. Add a couple of tablespoons of water and cook until the greens turn tender and the water has evaporated.
Remove the broccoli rabe from the pan and cut each of them in half.
Cut the baguette in thin diagonal* slices and toast the bread in the oven for a few minutes on 400°F (200°C).
If you choose goat cheese: Cut a clove of garlic in half and rub on top of the warm toasted bread. The heat will melt the garlic and infuse the bread. Let it cool a bit before spreading a little goat cheese on top. If you choose garlic cheese: Let the bread cool a bit before spreading a little cheese on top.
Top each crostini with a little sautéed broccoli rabe, and sprinkle with salt, pepper and chili flakes.

Recipe: Quinoa & Bulgur Nori Rolls

2 Hungry Birds - Tina on September 15, 2023

Tina: The Quinoa & Bulgur Nori Rolls are a simple, yet nutritious snack that brings together a mix of flavors and textures. Using bulgur as a base complements the subtle, nutty flavor of red quinoa, a grain known for its protein richness and health benefits.

The addition of fresh beet slices offers a crunchy element, balancing out the softness of the grains, and adding a natural burst of color. If you’re seeking a wholesome, vegetarian snack, you should give these rolls a try. In the recipe below I suggest that you use soy sauce for dipping, but you can use all sorts of dipping sauces such as hoisin sauce, goma sauce or sweet chili sauce.

Recipe: Quinoa & Bulgur Nori Rolls

Recipe by 2 Hungry Birds – Tina Course: LunchCuisine: Asian

Servings

servings

These rolls are a perfect choice for a healthy vegetarian meal. I used bulgur since it’s a great substitute for rice and because I love the texture.

Ingredients

Stuffing ingredients
½ cup ½ bulgur
½ cup ½ red quinoa
1 tablespoon 1 red wine vinegar
Dressing ingredients
3 tablespoons 3 mayonnaise
1 teaspoon 1 Sriracha (chili sauce)
Vegetable ingredients
1 package 1 Nori seaweed (for sushi)
1 package 1 pea sprouts
1 1 avocado, cut into strips
4 inches 4 cucumber, cut into strips
½ ½ medium-large beet (uncooked), cut into strips
1 handful 1 cilantro
Dipping
soy sauce for dipping

Directions

Place the bulgur in a medium-sized bowl, and pour 1 cup of boiling water over the bulgur with a dash of salt. Place a pot lid or plate over the top of the bowl to create a seal. Let the bulgur absorb the water completely. This might take 15-20 min. depending on how tight fitting your plate/lid is.
Boil the red quinoa in a small pot with 1 cup of water and a dash of salt under a lid. Turn the heat off once the water has evaporated and let sit, covered, on the stove for another 15 min.
In a medium bowl, mix the bulgur and red quinoa together with red wine vinegar. Set aside.
Mix the mayonnaise and Sriracha in a small bowl.
Assemble the rolls starting with a sheet of seaweed and spread a very thin layer of Sriracha mayonnaise on top. Drizzle the bulgur and quinoa mix on top. This will help the bulgur and quinoa stick better to the seaweed since it is a loose mixture compared to typical sticky sushi rice.
Place the pea sprouts, avocado, cucumber, beets and cilantro on one end and roll it tight. Cut the roll into 4 equal pieces. Continue with the remaining rolls.
When finished rolling, serve as finger food with a dipping bowl of soy sauce on the side.