Welcome to summer in Australia! It is the perfect time to use our fresh produce and to make nourishing, colourful food. I had two days off this week from work, so I went to my parents house on the Central Coast. The Central Coast is known for it beautiful beaches and chilled out vibes.
I made some rainbow vegan rice paper rolls for lunch. Don’t be put off by these deliciously healthy and fresh rolls. Yes, they require a small amount of preparation but they are fun and easy to make. Make sure you have everything ready and a little bit of bench space to work with.
Vegan Rainbow Rice Paper Rolls
Rice paper wraps
Firm maple roasted tofu (you can find the recipe here)
1/2 Red capsicum
Fresh coriander & fresh mint
1/4 Purple cabbage
-3 table spoons Coconut aminos (can use tamari or soy sauce)
-1 Lime (juiced)
-Cut your firm tofu into 7cm long strips and marinade
-Bake tofu for 15 minutes
-Cut all vegetable into roughly 7 cm long strips (julienned)
-Pull off fresh coriander from stalks and roughly chop
-Have sesame seeds ready
-Fill a bowl with warm water, ready to soak the rice paper wraps
-Soak a rice paper wrap in the warm water for 30 seconds and then place on a clean tea towel (make sure you keep the wrap flat)
-Put one of each vegetable in the middle of wrap, along with tofu, sesame seeds and coriander
-Fold the top of the wrap down, the bottom of the wrap up and then roll from the side
-Mix coconut aminos and lime juice in a small bowl for the dipping sauce
Enjoy these on a hot day, for a fresh and easy lunch. What does everyone else eat this time of year? Even if it is snowing where you are!?