Kohlrabi and summer rolls

I’ve really been a terrible blogger these days. In addition to trying to get my thesis done, I’ve also taken on a lead role organizing a large rally speaking out about the Harper government’s attacks on science. It’s timed to coincide with a very large scientific conference in Ottawa so hopefully it will get a large turn out. That’s all I’ll say for now, but more details to come.

Now on to food. I’ve been an avid local foodie for years, discovering many new foods along the way, so I sort of thought my days of falling in love with new vegetables were over. But alas, I have a new beau. Meet kohlrabi. I’m quite taken with this funny looking veggie that tastes like a very mild cabbage with the crunchy refreshing texture of radish. I haven’t really tried cooking with it yet, I’m too in love with the texture of it raw.

Image source.

We had a heat wave last week and I don’t have an air conditioner in my apartment. It reached 32 degrees celsius in here so we had to implement a strict no oven rule. We had one of my favorite hot weather meals – salad rolls! And I included my new friend kohlrabi which was a nice addition.

You don’t really need a recipe for salad rolls. But here is a rough guide.

Protein: I like to include tofu so that the rolls actually fill me up. We marinate pressed tofu in soy sauce and rice wine vinegar with a bit of garlic and onion powder. Bake, fry or BBQ it and cut it into strips. You could also use tempeh or some faux chicken.

Veggies: Pretty much anything will go here. We wanted to use all local produce so we used bell peppers, kohlrabi, green onion and carrots. Chop up all the vegetables that you want to include into thin long strips.

Noodles: Usually you find vermicelli rice noodles. I used kelp noodles which worked really well, although Dave was not a fan.

Add ins: Fruit (especially mango) and fresh herbs like basil and mint are great additions.

Dipping sauce: A peanut dipping sauce is my favorite, and it adds some additional protein. We mix ¼ cup peanut butter, with a ¼ cup water, a tablespoon of soy sauce, a tablespoon of lemon juice, a tablespoon of sugar, half a teaspoon of dried pepper flakes and a minced garlic clove.

I fill a 9 inch round pan with warm water from the tap for soaking the rice paper sheets. Another tip is to use two sheets at a time. This makes the rolls much more sturdy.



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