I’m still trying to process all of your kind and generous comments on last week’s post, and your emails and text messages, you guys are the best. I know that term is said pretty often (by myself included) but I really mean it with all my heart. I’ve never felt so encouraged and inspired to do what my heart was telling me to than I did after your response last week! So thank you, thank you over and over for cultivating this space with me – and lending me moments of your time so often. I am truly the luckiest girl, and so excited for what’s to come.
I’ve been working hard at getting my pantry in tip top shape for photographing day, and I can’t remember the last time I was this excited for a work project! The idea that I will be able to share it all with you so soon is getting me all sorts of giddy, and making me do silly things. Like spend the entire afternoon sitting on the kitchen floor surrounded by jars and spilt quinoa, while holding a chalkboard marker and sick with a box of tissues and a goofy smile on my face. I’m so excited. Can you tell?
I was also pretty jazzed about this little lunch I made myself last week (thinking I came upon a stroke of genius just to discover Pinterest had beat me to it), caesar salad spring rolls! It’s okay by me that this is a mini post seeing as I pretty much cheated by taking my original recipe and just converting it into a spring roll. But I was just stoked enough to snap a photo and share it with you here still. I hope you give it a try and love it too! If you like caesar salad, and if not, I have homemade chocolate and grain free cookie bites coming soon so hang tight. Lots of love you guys, xx.
CAESAR SALAD SPRING ROLLS
Makes 3 rolls, or 1 serving, with extra sauce.
1/2 block (3.5 ounces) of extra firm sprouted tofu (I buy Wildwood)
1 to 2 teaspoons Oil Ladi extra virgin olive oil
pink salt & black pepper
heart of romain leaves
half of an avocado, sliced
sunflower parmesan (original recipe here, but sub sprouted sunflower seeds for the brazil nuts)
vegan caesar dressing (original recipe here)
3 spring roll wrappers (I buy Happy Pho)
Heat a cast iron pan over medium/high heat. Slice the tofu into two thin rectangles and press between a towel to remove excess moisture. Add a teaspoon or two of olive oil to the pan, and add the tofu. Sprinkle with plenty of salt and pepper (like a lot of pepper). Cook 4 to 5 minutes per side, or until golden. Remove and let cool before slicing long-wise into 8 strips.
Dip one spring roll wrapper at a time into a bowl of warm water. Remove when softened and place carefully on a plate. Add a few strips of tofu, top with a few slices of avocado, and a spoonful of sunflower parmesan. Cut the heart of romain leaves into spring-roll-sized pieces and layer a few on top of the filling. Fold in the sides first, and then wrap tightly. (Pro tip: dip your fingers in water so your hands are damp when handling the spring roll wrapper, they will stick less.) Set the finished roll aside on your serving plate, and repeat with the next two wrappers.
Enjoy these right away with a small cup of caesar dressing as a dipping sauce. If wishing to pack these to go, swap out the avocado for some fresh cucumber slices, and pack them in an airtight container with a damp paper towel weaving between them to keep from sticking to one another. Enjoy within a few hours.
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