I have been neglecting my blog recently, and I feel I should refocus my attention on it. I guess not having too much time is the reason, but maybe because as we say “j’ai la tête ailleurs” (I have my head somewhere else).

I made this recipe a while ago but then never finish writing it. I think I know where the problem is…the writing. Sometimes my recipe has no story behind it, just me wanting to test new combinations and that is it. I will not pretend that by some magic lightning, I got a magic inspiration about this recipe and a very interesting story to share. This recipe is one of those with no story.

I love celeriac, love mung beans, love wild mushrooms, love tarragon, so here we are.

I really enjoyed the whole combination, which made me feel very well nourished and happy. I always make sure that whatever I eat makes me happy.

Celeriac is a French staple vegetable, we eat it in the traditional céleri rémoulade. My mom used to boil it, slice it and serve it cold with a vinaigrette. You can do all kinds of things with celery root, purées and soups are delicious.

Ingredients for 2-3

For the celeriac

• 1 medium celeriac, peeled and sliced crosswise in 1.5 com thick slices
• olive oil for coating
• 1 tsp soy sauce
• salt and pepper

For the mung beans fricassée

• 1 cup mung beans
• 1 tbs olive oil
• 1 shallot, sliced
• 1 leek, minced
• 1 carrot, peeled and diced
• 1.2 cups mixed wild mushrooms
• 2 tbs vegetable broth
• 2 tbs toasted walnuts, chopped
• 1 garlic clove, crushed
• 1 tbs parsley, finely chopped
• salt and pepper

For the tarragon oil

• 1/2 bunch tarragon
• olive oil
• salt

Instructions

For the celeriac

Place celeriac slices on a tray. Coat with the listed ingredients and broil under broiler (far from broiler) until both sides are golden brown. The slices need to be firm and not overcooked to be able to maintain their shape.

For the mung bean fricassée

Cook mung beans in water until cooked about 15 min. They need to keep their shape, and not mushy. They can get easily mushy if overcooked and will lose their pretty shape. When cooked, drain and set aside.

In a pan, heat up olive oil, add shallot and let it soften for a few minutes. Add the carrots, mushrooms, leeks and broth. Cover and let cook at medium heat until vegetables are cooked. Add mung beans and stir well for a few minutes. Add garlic, parsley and nuts, and mix well until the strong garlic flavor fades away.

For the tarragon oil

Place tarragon and olive oil in a mixer and blend until obtained a nice green oil. Adjust with salt.

Place one slice of celeriac in a plate. Add 2-3 tbs mung bean mixture on top and top it with another slice of celeriac. Spoon one tbs of tarragon oil around and heat hot.

]]> http://citronetvanille.com/blog/2017/10/roasted-celeriac-with-mung-beans-forestiere-fricassee-and-tarragon-oil/feed/ 2 http://citronetvanille.com/blog/2016/10/carrots-carrots-and-more-carrots-black-lentils-on-carrot-puree-roasted-carrots-shave-carrots-and-fried-leeks/?utm_source=rss&utm_medium=rss&utm_campaign=carrots-carrots-and-more-carrots-black-lentils-on-carrot-puree-roasted-carrots-shave-carrots-and-fried-leeks http://citronetvanille.com/blog/2016/10/carrots-carrots-and-more-carrots-black-lentils-on-carrot-puree-roasted-carrots-shave-carrots-and-fried-leeks/#comments Thu, 20 Oct 2016 04:12:37 +0000 silvia http://www.citronetvanille.com/blog/?p=18222 Carottes et encore des carottes – Lentilles noires sur purée de carotte, carottes rôties, et poireaux frits

If you are a carrot fan, this is your dish.

After my wonderful trip to Portland, I came back very inspired. This is a Portland inspired dish, that I ate at Coquine restaurant. Basically, there were three kinds of carrots in three different textures: a puree, roasted and shaved. So I decided to reproduce something similar which turned out quite delicious. I love the deep orange color of the dish and the very different carrot textures and flavors. It is a vegan dish, so one of those “make-you-feel-clean-meal”, at least that’s how I feel.

This dish is very well balanced in terms of textures and flavors. The smoothness of the puree contrasts with the sweet crunchiness of the fried leeks and soft lentils.

In France we have a saying “les carottes, ça rend aimable” (carrots make you pleasant), which I don’t know where it comes from, so today I have to say that I am extremely pleasant, especially that I ate two portions instead of one.

There are many different steps in this recipe but fast steps, so it’s not too time consuming.

Ingredients for 2

For the roasted carrots

• about 10 small carrots, peeled with stems (keep one inch stem)
• 1 tbs olive oil
• 1/4 tsp paprika
• 1/4 tsp ground cumin
• 1 tsp honey
• salt and pepper

For the carrot purée

• 3 carrots, peeled and cut
• vegetable broth (enough to cover the carrots)
• 1/4 tsp cumin powder
• chili powder
• 5-6 tbs cashew milk
• salt and pepper

For the lentils

• 1/3 cup black lentils
• 2 cloves
• 1 bay leaf
• 1/4 onion
• 1 celery stem
• 1/2 carrot
• 1 tsp olive oil
• salt and pepper

For the fried leeks

• Leek bottom (the white part) cut in 2 inches pieces, then into match sticks
• vegetable oil
• flour
• corn starch
• salt

For the shaved carrots

Using a mandoline, slice carrots very finely.

Preparation

For the roasted carrots

In a small bowl, mix oil, paprika, cumin powder, honey, salt and pepper. Coat the carrots with the mixture and broil under broiler until carrots are golden brown.

For the carrot purée

Place carrots in a pot with broth and let cook until carrots are tender. You might need to add broth if not enough during cooking process. When carrots are cooked, place in a mixer and mix until smooth consistency. Add all the other ingredients. Keep warm.

For the lentils

Wash lentils. Cook lentils in a pot of water with all other ingredients. When lentils are cooked, drain and add olive oil and salt.

For the fried leeks

Heat oil in a pan. Mix flour and corn starch. Coat leeks with mixture.

Add leeks to hot oil and cook until golden brown and crunchy. Make sure not to burn the leeks. When leeks are golden brown, remove from pan to a plate and pat dry with paper to absorb oil. Add salt and pepper at the end

Place some purée first on bottom of the plate, add lentils, divide roasted carrots on the plate. Top it with sliced carrots and fried leeks.

It looks like artichokes are back, so hard to resist. This crumble is composed of five different kinds of vegetables that have a different kind of textures and colors. The more colors the better. I am not “kale obsessed”, it’s just that I bought a huge bag of it, so I need to use it before it turns bad. Spinach or chards would have worked as well.

I kept the crust vegan using olive oil instead of butter, but using butter is fine too. As far as recipes are concerned I am flexible and not a “food nazi”. Sometimes I like to keep dishes vegan, even if I am not a vegan. I love wild mushrooms of any kind, I found this bag of a nice medley and that was perfect.

If you have a bunch of root vegetables, leafy greens and mushrooms and don’t know what to do with them, this crumble would be the solution. You get to eat your five vegetables in a delicious combo.

This can be served with a green salad. I used endives for their slight bitterness which definitely balances out the sweetness of the carrots and yams.

Let’s go green! It’s the color of the future.

For the yams purée

• 1.5 large yams, peeled and cubed
• 3 carrots, peeled and sliced
• vegetable broth
• 1 tbs coconut cream
• salt and pepper

For the mushrooms/kale

• 2 tbs chopped onion
• 2 tbs olive oil
• 1 pack mixed wild mushrooms
• 3 cups baby kale
• 3 tbs vegetable broth
• salt and pepper

For the artichokes

• 2 garlic cloves, chopped
• 1 tbs olive oil
• 1lb baby artichokes
• 2 tbs white wine
• salt and pepper

For the crumble topping

• 60 g (or 1/2 cup) oat flour
• 4 tbs finely chopped walnuts
• 4 tbs oats
• 1/3 cup, olive oil (or butter)
• 1 tsp thyme
• salt and pepper

Preparation

For the yams purée

In a pan, cook yams and carrots with broth at medium heat until the vegetables are tender, have absorbed the liquid and cooked all the way through. Add salt and pepper. Remove from heat. Add coconut cream and mash with a potato masher. Add more broth if too thick.

For the mushrooms/kale

Heat olive oil in a pan. Add onions and cook until translucent. Add mushrooms and broth. Cover with a lid and cook until the mushrooms are cooked and broth absorbed, about 7-10 minutes. Add baby kale and stir until wilted. Adjust with salt and pepper.

For the artichokes

Start trimming the artichokes by removing the “green leaves” all around and trimming the top. All the “green” part of the leaves needs to be removed. The only part that is left is the heart. Cut it in two or in quarters depending on the size of the artichoke. Place artichokes in a bwol filled with cold water and lemon juice, to prevent discoloring. Heat olive oil in a pan. Add garlic and stir until fragrant (do not burn the garlic). Add artichokes, stir well, then add wine, salt and pepper. Reduce heat, cover with a lid and cook until artichokes are tender and cooked.

 For the crumble

In a bowl, mix all ingredients except the oil (or butter). Add olive oil at the end and using your fingers turn into a crumbly dough with some texture.

In two or three deep dishes, divide the mixtures. Start first with some yams puree, then a layer of the mushrooms/kale and finish with the artichokes. Top with crumble mixture. Cook in a pre-heated oven at 370F for about 20 minutes or until top is golden brown.

Originally, I had something else in mind, I wanted to use this tofu as the stuffing of some filo dough triangles. Unfortunately, sometimes things change…since I had no filo dough in my refrigerator. The funny thing is that I was so convinced I had some, so here I am all ready to roll the filo dough but no filo dough at the horizon. I needed a plan B.

Since tofu works well in many different ways, I figure cakes it will be, just no dough.

I wanted some Mediterranean flavors in my tofu, and what’s more Mediterranean than tapenade? This wonderful olive paste that is so fragrant. In this tapenade, I did not include anchovies, I kept it vegan which would go better with this dish.

The great thing about tofu is that it’s naturally bland, so you can season the way you like. It absorbs whatever spice and ingredient you combine it with.

I loved this dish and will definitely make it again for vegetarians and non vegetarians, including myself.

Ingredients for 2

For the tofu cakes

• 230 g extra firm tofu
• 1 carrot, peeled and grated
• 2 garlic cloves, crushed
• 1 shallot, chopped
• 1 tbs olive oil
• 1/4 tsp smoked paprika
• 1 handful kale, finely chopped
• 2 tbs parsley, chopped
• 2 eggs
• 2 tbs + oat flour
• salt and pepper

For the salad

• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 medium eggplant, sliced 1 cm crosswise
• 2 tsp Meyer lemon juice
• 2 tbs extra virgin unrefined olive oil
• 1 garlic clove, crushed
• 1 tbs cilantro, finely chopped
• salt and pepper

For the tapenade

• 150 g green olives, pitted
• 1 tsp capers, rinsed
• 1 garlic clove
• 2 tbs olive oil

Preparation

For the tofu cakes

Squeeze water from tofu, using your hands. With a paper towel, pat dry all excess moisture. In a mixing container, crumble tofu using your hands to obtain a very thin and smooth and almost non-grainy texture. There should not be any thick pieces of tofu.

Add carrots and garlic to tofu.

Heat olive oil in a pan. Add shallots and cook until soften. Add tofu mixture and cook for about 5-7 minutes until carrots soften. Mix well. Remove from heat and place in a mixing container. Add all other ingredients and add the flour at the end. If the mixture is too liquid, add a little more flour.

At this point, the mixture is ready to form little cakes of about 2 inches diameter.

Heat olive oil in a pan. Cook cakes at medium temperature until golden brown on both sides.

For the salad

Char broil the peppers under a broiler. Turn peppers on all sides until the skin is burnt. Remove from oven and place in a plastic bag until cool. Peel the peppers and remove seeds. Cut strips of 1/2 inch wide.

Heat skillet, add eggplant slices and cook until golden brown on each sides. Cut each slice in quarters.

In a mixing container, add peppers, eggplant, and all other ingredients.

For the tapenade

Mix all ingredients in a mixer until smooth but a but with a bit of a grainy texture.

Place some salad on a plate, top it with tofu cakes and add a tsp of tapenade on top

I had some leftover saffron quinoa that I didn’t want to throw away but I didn’t want to eat either. Obviously the choices were limited…so I used the quinoa to make galettes. I figured it would be a nice balanced meal with a butternut squash purée with it.

The quinoa was originally cooked using as a risotto ingredients, with shallots, saffron, broth and white wine minus the parmesan. I did not add cheese, I think it would add some heaviness that it did not need. If you want a more pungent galettes, you can of course add parmesan or feta for the matter.

I steamed the quinoa with all the ingredients instead of slowly adding broth while cooking.

Ingredients

for the quinoa galettes

• 1.5 cups cooked quinoa (risotto-style)
• 1 carrot, grated
• 2 tbs amaranth flour
• 2 tbs corn starch
• 2 eggs
• 2 tbs mixed herbs (chervil, chives, basil, parley, etc…), chopped
• 1/2 tsp baking powder
• 2 tbs olive oil

For the butternut squash purée

• 1 butternut squash, peeled and cubed in 1.5 inches cubes
• 1/2 cup of vegetable broth
• 1 tbs coconut cream
• salt and pepper

Preparation

For the galettes

Place quinoa in a mixing container. Add flour, corn starch and baking powder and mix well, coating the quinoa with the flours. Add carrots and herbs and mix again. Add beaten eggs and adjust with salt and pepper. If the mixture is too liquid add a little more flour.

Using your hands, form a galette of about 2 inches diameter and 3/4 inch think.

Heat olive oil in a pan and cook galettes at medium heat until golden brown on both sides. Keep warm.

For the butternut squash

Cook squash in a deep pan with vegetable broth at low temperature with lid on. Add salt and pepper. When the squash is tender and cooked all the way through and liquid absorbed, remove from heat and mash with a potato masher until smooth. Add coconut cream and stir well.

This is a very easy and simple dish, fast to make, less than 30 minutes, and light. It’s one of those dishes I prepare when I have little time but still want to feel nourished. It would fit in the “fast food” category.

I like to cook my fish fillets “à l’unilatérale“, it’s a cooking method used to cook fish on the skin side only. This way the skin turns crispy and the fish remains moist.

You can cook cauliflower like you would for a potato purée in milk. I steamed mine which is another alternative. You could also use celery root purée, or if you are a potato fan, why not a mashed potatoes. Personally, I don’t like combining mashed potatoes and fish. In my opinion, it turns a potentially interesting dish into a boring one…probably because I am not a huge fan of potatoes in general.

As for carrots, this warm salad is simple and delicious. They’re just boiled in water then dressed with a fragrant citrussy dressing.

Ingredients for 2

For the salmon

• 2 salmon fillets
• 1 tbs olive oil
• fleur de sel and pepper

For the cauliflower purée

• 1 head of cauliflower
• 3 tbs heavy cream
• salt and pepper

For the carrot salad

• 3 medium carrots, peeled and sliced
• 4 tbs olive oil
• juice of one Meyer lemon
• 2 garlic cloves, crushed
• 1/2 tsp cumin
• 1/2 tsp honey or agave nectar
• salt and pepper

Preparation

For the cauliflower purée

Steam cauliflower in a steamer. When cooked, mash with a potato masher, and add cream while mashing. Continue mashing to the desired consistency. Adjust with salt and pepper and keep warm.

For the carrot salad

Bring a pot of salted water to a boil. Add carrots and cook for about 10 minutes until tender. Drain and keep warm.

In a bowl, mix all other ingredients and add to the carrots.

For the Salmon

In olive oil or butter in a pan. Place salmon skin side on the pan. Cook at high heat first for a few minutes, then decrease to medium temperature, then to low until the salmon is cooked but still rosy inside. There should be some light moisture on top side of the salmon. Sprinkle with pepper and fleur de sel.

Place some cauliflower purée on a plate, spoon some carrots on top, then add salmon with extra dressing used for the carrot salad.

A clean and healthy meal to end the week…which I have to say has been kind and sweet. I am planning my trip to France with a few healthy recipes to bring along for my parents, and especially my mom who has diabetes. My parents who have been carnivorous all their life, have started to enjoy more of a vegetarian diet in their old days, so who’s to say people’s tastes don’t change.

I like to combine lentils with some vegetables and make it a balanced dish. The lentils and carrots are not really pureed, but have some texture, which is quite pleasant. This dish is fairly simple, with a few ingredients and spices. The tahini sauce enhances the whole dish and you need to use a lot of it.

For a vegan version, don’t use yogurt, and use more water in the tahini, it tends to thicken fast.

Ingredients for 2-3

For the lentil-carrot mash

• 60 g uncooked lentils
• 1 bay leave
• 2 cloves
• 1/4 onion
• 1 tbs olive oil
• 4 carrots, peeled and diced
• 2 garlic cloves, crushed
• 1 tsp cumin seeds
• 1 tbs cilantro, chopped
• 1 handful kale, chopped (optional)
• salt and pepper

For the tahni sauce

• 2 tbs tahini
• 1 tbs water
• 3 tbs plain yogurt
• 1 garlic clove, crushed
• zest of 1/2 Meyer lemon
• 2 tbs Meyer lemon juice
• salt and pepper

For the roasted squash

• 2 cups butternut squash, cubed (1 inch)
• olive oil
• soy sauce

Preparation

For the lentil-carrot mash

Cook lentils in water with bay leaf, cloves, onion until tender but not mushy. Cook carrots separately. Heat olive oil in a pan, add carrots, 2 tbs broth and simmer until cooked. Adjust with salt and pepper. When carrots and lentils are cooked, mix them together and mash with a potato masher. In a pan, heat olive oil, toast cumin seeds until fragrant. Add garlic and stir for a few min, being careful not to burn the garlic. Add lentil-carrot mixture, stir well, then add kale and cilantro. Mix well to combine all ingredients and until kale is wilted. Keep warm.

For the tahini sauce

Combine all ingredients together in a bowl and mix well. If too thick add some water.

For the roasted squash

Heat oven at 400F. Place squash in a baking dish and sprinkle with olive oil, soy sauce, adjust with salt and pepper. Roast in the oven until all sides are golden brown but still firm.

Serve with lentil-carrot mash, squash and lots of tahini sauce, at least five times more of what you see on the picture!

]]> http://citronetvanille.com/blog/2015/10/lentils-and-carrot-mash-with-roasted-butternut-squash-and-tahini-sauce/feed/ 0 http://citronetvanille.com/blog/2015/02/croquettes-or-galettes-cod-croquettes-with-carrots-ribbons-and-yogurt-capers-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=croquettes-or-galettes-cod-croquettes-with-carrots-ribbons-and-yogurt-capers-sauce http://citronetvanille.com/blog/2015/02/croquettes-or-galettes-cod-croquettes-with-carrots-ribbons-and-yogurt-capers-sauce/#comments Mon, 02 Feb 2015 04:19:03 +0000 silvia http://www.citronetvanille.com/blog/?p=16846 Croquettes ou galettes? – Croquettes de cabillaud, tagliatelles de carottes et sauce yaourt câpres-moutarde

I could not decide on what to call those…either croquettes or galettes which in the French culinary world mean slightly different things. Croquette come from the verb “croquer” which means to bite something that has a crunchy texture. There is no equivalent verb in English. You can make croquettes with many things, but usually then are rolled in breadcrumbs and deep fried.

Galette refer to a flat and round cake, but can also be used to describe savory flat bread that has a topping or anything that is round and flat.

So here I thought croquettes would be more appropriate.

This is a quick recipe to savor cod. Actually, this would be a good way to make kids eat fish. No one can resist those delicious croquettes. I have a weakness for croquettes or galettes of any sort, because they add a new dimension to the ingredient you are using. It can be vegetables, fish, meats, the result is always a savory, fun and flavorful dish to enjoy.

You can serve these croquettes on a bed of saute spinach, kale, green salad, etc…I like to accompany them with simple vegetables or salad. They have too much character to be combined with some complicated side dishes.

I will soon start experimenting those in a sweet version using fruits.

Ingredients

For the croquettes

• 1 lb cod
• 2 celery sticks, roughly chopped
• 1/4 white onion, roughly chopped
• 1 egg
• 1 tbs parsley, chopped
• 2 tbs gluten free flour or regular flour
• zest of one lemon
• salt and pepper

For the carrots

• 2 carrots, peeled and shaved with a potato peeler
• 1 tsp olive oil
• 1 tsp parsley, chopped
• lemon juice to taste
• salt and pepper

For the caper sauce

• 2 tbs plain Greek yogurt
• 1 tbs light mayonnaise
• 1 garlic clove, crushed
• 1 tbs capers, rinsed and chopped
• salt and pepper

Preparation

For the croquettes

Grind in a blender, cod with onion, celery, parsley. Blend until a semi-fine consistency so the fish and ingredients do not turn into a paste. Pour mixture in a mixing container and add all other ingredients. Mix well and form about 2 inches wide patties and 3/4 inch thick.

Heat olive oil in a pan and cook croquettes on both sides until cooked all the way through and golden brown on both sides.m

For the yogurt caper-sauce

In a mixing containers, add all ingredients and mix well.

For the carrot ribbons

Peel carrots. Using a potato peeler shave carrots from top to bottom to form ribbons.

Heat olive oil in a pan and add carrots. Adjust with salt and pepper and cook stirring for a few minutes until ribbons are softer but still crunchy. Add parsley.

I usually eat my beets cooked. This time I decided to eat them raw and grate them, like you would do with carrots. They’re equally delicious, and thinking about it, prefer them raw, their texture is crunchy like a carrot and their sweetness is even more pronounced. For people who hate beets, I would suggest to give it a try to eat them raw. France is a big importer and consumer of hearts of palm, I remember when I was young, my mom used them a lot in salads, so I was glad I could find some in the store here. Basically it’s the middle of the palm trunk that has been cooked. This salad has a lot of textures, and complimentary flavors (nutiness of the edamame, sweetness of beets and carrots) so it’s quite interesting for the palate. It’s bright, it’s fresh, it’s crunchy, so pretty to look at too. The carrots are cut with a peeler to make ribbons, you can’t really yell on the picture since they’re at the bottom of the plate. I used a special vinegar I brought back from France, it’s made with raspberry pulp and is not as acid as regular raspberry vinegar but more fruity and thicker. Here it is – Those fruit pulp vinegars are becoming very popular, they add a lot of character to any dish. You can find different flavors such as mango, fig, etc… Ingredients for 2

• 2 medium size golden beets, peeled and grated
• 4 medium size carrots, peeled and cut in ribbons
• 1 can of hearts of palm, cut in 1 inch pieces
• 4 tbs edamame

For the vinaigrette

• 4 tbs olive oil
• 2 tbs raspberry pulp vinegar
• 1 tsp cilantro, chopped
• salt and pepper

Preparation

Make ribbons with carrots using a potato peeler. Grate beets. Place carrot ribbons on a plate, then add beets.

Divide edamame around and lay hearts of palm all around the plate. Poach eggs.

For the vinaigrette, mix ingredients together. Pour vinaigrette on top of the salad. Add egg and add extra vinaigrette on top.

I got inspired by Indian samosas when I made those. I felt like eating something spicy, salty, but not greasy and since I bought a few brick packs when I was in France, with an expiration date coming close, I figured let’s make something that has the spirit of the samosa but a bit different. Voilà, c’est fait!  If you cannot find bricks, I have seen them sold online tough or in some specialty stores, you can use any kind of dough/wrappers/pastry sheets, etc.. (filo dough, puff pastry, etc…) I love bricks because they get crunchy and are very light.

The stuffing is a mixture of broccoli, yams, carrots and spices. Yams are not often used in French cuisine, but I am starting to like them and use them more often in some savory preparations. I don’t think I can make anything sweet with them, I have a slight blockage about that. In my mind, they’re potatoes and not supposed to be used in desserts. Like my Japanese neighbor has a blockage about rice pudding, I have one about yams combined with sugar.

I loved those crunchy rolls, light, flavorful with lots of texture. It will definitely please vegetarians or vegans if you replace the yogurt sauce with some mint chutney.

Ingredients for 5-6 large rolls

• 1 tbs olive oil (+1 for brushing)
• 1/4 onion, chopped
• 1 tsp grated ginger
• 3 garlic cloves, crushed
• 1/2 tsp cumin seeds
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• 2 cups broccoli florets
• 1 carrot, peeled and cut
• 1 small yam, peeled and cut
• 1 tbs cilantro, chopped
• salt and pepper

For the yogurt sauce

• 250 ml plain Greek yogurt
• 1 tsp mint, finely chopped
• 1 tsp scallions, chopped
• 1 tsp lemon juice
• salt and pepper

 Preparation

Bring a large pot of salted water to a boil. Add vegetables and cook until tender. Drain and chop vegetables roughly and set aside.

In a pan, heat olive oil, add onion and ginger and let soften. Add garlic until fragrant, a few minutes. Add all the spices, and stir well to combine flavors. Add vegetables, cilantro, salt and pepper and mix well until the vegetables are well coated in the spices. Remove from heat and let cool.

In the meantime, prepare the yogurt sauce by mixing all the ingredients together. Refrigerate.

Take one brick sheet placing it flat on a wooden surface. Place 2-3 tbs of vegetable mixture (depending on how big you want to make the roll) in the middle and roll like you would for a spring roll. Proceed the same way with the other brick sheets. Brush olive oil on top of each roll.

Bake in the oven at 380F for about 10-15 minutes and turn around the rolls to the other side until both sides are golden brown and crunchy. Serve hot with yogurt sauce and a green salad.