Happy MORSELICIOUS Monday!
How was your weekend? Enjoying the Fall weather? Well, we’re not! It’s back in the high 90’s here in Southern California & I feel ripped off! We had a glorious 2 days of Autumn
and I wore sweaters and made soup! Aaaahhh…memories! 🙂
A few updates to share: COUPON CODE: “TENMO” for your Morselicious online orders:
https://macnmos.com/shop/main.sc
Yours truly has been asked to write & create recipes for a couple more incredible sites. Please check out a few here & feel free to share, post comments, subscribe: http://blog.vitacost.com/mo-healthy-morsels/ and http://www.examiner.com/article/the-morselist-food-shopping-guide
http://www.california-farmtotable.com/maura-m-knowles-mac-n-mos/
OK, now onto our FANTASTIC guest blogger/recipe developer, Robin Runner from KNEAD TO COOK. I LOVE that name, which is how we met and YES, that is her real name!
Robin Runner is the food blogger behind Knead to Cook. She is a fitness freak, marathon runner and foodie at heart. Growing up in an Italian household, she was surrounded by passionate chefs that taught her that there’s more to food than just a list of ingredients in a recipe. Passion and love need to fill each dish as well as being as natural as possible. Gardening and purchasing local ingredients from farmer’s market makes cooking an exciting endeavor. Her food is simple, farm-to-table and appealing to kids and adults alike. Fast food that’s healthy is made easily in the kitchen with good preparation. Her girls, Sydney and Kira have never eaten fast food before. Amazing?! But true! Her recipes have been featured on Foodgawker, Chowstalker, Healthy Aperture amongst many more. She is also a blogger for Honest Cooking. www.kneadtocook.com
Vegetarian Rolls.
Perfectly vegetarian. This recipe is totally customizable. I’m still perfecting my “wrapping” skills but this is one of our favorite lunches ever! Totally filling without any of the guilt from a heavy lunch or light dinner. These would also be super fun to make at a dinner party – think of Vietnamese “tacos”.
Rice paper can be purchased at any Asian market or at some specialty sections of your grocery store. You want to look for rice/tapioca blend. Avoid wheat.
The ingredients that you fill these with are totally up to you. I used sliced avocado, red peppers, brown rice, sprouts, peanuts and slivered carrots. You can add meat or fish if you prefer.
My tips on working with the rice paper… get a bowl of warm water next to you prep area and soak one sheet at a time for about 30 seconds. It will become pliable, yet fragile. Lay it out on a flat, clean surface and fill in your ingredients. I start with rice and add from there. Avoid over-filling. Then for an open top, fold the bottom of the rice paper up and then take one side and fold it over the filling and then repeat with the other side. Place on a platter. Repeat until you make as many as you wish to have. Top with sesame seeds and pickled ginger.
Dipping sauce:
You can use Teriyaki sauce from the store or I blend 1/4 cup of low sodium Soy Sauce with wasabi paste. Mix up and dip.
The more you make, the better you get. I promise, these are super fun and so delicious!