Tuesday, August 18, 2015

Hiatus? But It's Not the End!

Hello Kitchen Grrrls readers!!

I am popping in to let you know that we will be going on an indefinite hiatus. I'm sure we'll post every now and then when there is time, but for now I didn't want our blog to be one of those sad blogs that's left out-of-date without any explanation. I am very sad but right now I'm trying to figure out my life (AHHHH!) and that takes quite a bit of consideration thus preventing me from being regularly active on the blog. This isn't the end because I love this blog!!

Until next time, enjoy the rest of your summer and keep on rocking!! TTFN :D

Thursday, August 6, 2015

Curried Kale and Tofu Spring Rolls


These spring rolls are the perfect light summer meal (wait, I guess these are summer rolls?). But that doesn't mean they're light on flavour or nutrients ;) Leafy green kale and protein-packed tofu make these babies some great grub.


Making spring/summer rolls can seem like an arduous task but once you get in the groove it's really not so bad. The thing that I find the most difficult is not eating too many of the spring rolls while I'm assembling them.


You could eat these spring/summer rolls on their own as a meal or as a quick snack or with some soup! Oh, the possibilities!

Ironically, Conoisseurous Veg made these in Autumn but here we are making them in Summer on a day that feels rather Fall-like. Haha. Where is Summer? I hope it's hot and sunny where you are!

Curried Kale Spring Rolls
adapted from Conisseurous Veg

Ingredients
For the rolls:
1 tbsp olive oil
2 garlic cloves, minced
1 package of tofu, pressed
2 cups kale, stems removed and roughly chopped
¼ cup peanuts, coarsely chopped
1 tbsp lime juice
2 tsp curry powder
1 tbsp soy sauce or tamari
1 scallion, thinly sliced
8 rice paper wrappers

For dipping sauce:
2 tbsp lime juice
 ½ tbsp agave syrup
1 tbsp soy sauce or tamari
1 tbsp fresh ginger, grated

Directions

Break down the tofu by either using a fork or your fingers. You don't want to crumble it too fine. Make sure there's still some texture to it.

Heat olive in a pan over medium high heat. Toss in the garlic and heat for 1 min. Add the tofu, peanuts, and kale to the pan, saute for about 5 mins. Add lime juice, curry powder, soy sauce or tamari, and scallions. Stir about to distribute and heat everything through.

Fill a wide, shallow bowl with warm water. Make sure you have a clean open space to roll your spring rolls as well as something like a clean cutting board to lay finished spring rolls.

Place a single piece of rice paper in the water for about 30 secs then lay it out flat and fill with a 1/4 cup of the tofu and kale mixture. Roll it up and proceed to make more rolls until the mixture is gone.

Whisk all of the dipping sauce ingredients together in a small bowl and transfer to an even smaller bowl (lol) or dish. 

Related Posts Plugin for WordPress, Blogger...