Gluten-free, vegetarian pad thai spring rolls.
Superfoods!
We’ve all heard about them and we all want to eat more of them, as often as we can. My friend Kelly is so passionate about them that she wrote a whole book on the subject. Superfoods at Every Meal is out now and it’s a beaut.
Superfoods at Every Meal breaks down ten basic superfoods that we should incorporate more of into our daily meals. They were selected for their well-known health benefits, versatility, year-round accessibility, relative affordability and overall crowd appeal – now I can get down with that.
Kelly’s top ten superfoods are…
quinoa
chickpeas
kale
sweet potatoes
blueberries
eggs
honey
coconut oil
greek yogurt
+ walnuts
The pad thai spring roll recipe I’m sharing with you today is a veggie-take on Kelly’s recipe from the book, which is titled the same, but includes ham. Not all of the recipes in her book are vegetarian or gluten-free, but a lot of them are and can easily be made veg/gf with just a few easy swaps.
These pad thai spring rolls are versatile and satisfying and you can fill them with just about anything. They’re also fun. And delicious. Especially if you dip them in that vegan, gluten-free, super easy, all-natural red curry peanut sauce.
I’m giving away {1} copy of Superfoods at Every Meal to one of you! To enter tell me which one of these ten superfoods are your favorites in a comment below. Contest is open until noon CT on April 6, 2015; winner will be notified via email.
- 2 medium carrots
- bunch green scallions
- 6 eggs
- 1 tablespoon coconut oil
- 2 – 3 cups of sprouts
- 1/2 cup fresh cilantro, chopped
- 10 rice paper wrappers
- Red Curry Peanut Sauce {see below}
- Julienne the carrots and scallions and set aside.
- Melt the coconut oil over low heat in a medium sized skillet over low heat. Meanwhile whisk the eggs together in a bowl and pour the mixture into the pan. Cover and cook until the eggs are set. Transfer the eggs onto parchment and cool. With a pizza cutter, cut into approximate 1 by 4 inch sections and set aside.
- Fill a wide and shallow bowl with warm water. Take each wrapper and dip it in the hot water for 5 seconds. Then layer on the egg strip, vegetables, sprouts and cilantro in the center. Tuck the sides and roll up like you would a burrito. Continue until all wrappers are rolled.
- Serve with red curry peanut sauce!
- 1 cup full-fat or light canned coconut milk
- 1 tablespoon red curry paste
- 2 tablespoons peanut butter {see notes}
- 1/2 tablespoon rice vinegar
- 1 teaspoon sriracha
- pinch of sea salt
- Combine all of the ingredients in a small sauce pan and whisk together over a low flame.
- Simmer for about 3 minutes or until thickened.
{{this giveaway is closed}}
[hr]
Thanks to the folks at Fair Winds for gifting me an advance copy of Superfoods at Every Meal!
Susan
Tuesday 7th of April 2015
Eggs! I love them. They're so versatile.
Heather Hennessey
Monday 6th of April 2015
Quinoa and sweet potatoes.
Carmen
Monday 6th of April 2015
Easy! Sweet potatoes! Delicious and gorgeous.
Liz
Monday 6th of April 2015
Difficult decision to just choose one! I'm going sweet potatoes.
Jenn Krivanek
Monday 6th of April 2015
Eggs, blue berries and sweet potatoes are my top three faves!