I’m really proud of something.
I also have a platform to brag about stuff.
So here goes…
This week, a project near and dear to my heart was a awarded a very special honour. The Vegetarian’s Complete Quinoa Cookbook was awarded the Taste Canada/ CBC People’s Choice Award at this year’s national food writing awards. This award was chosen by the public in an online vote, meaning…you love us, you really love us! The book is a compilation of healthy vegetarian quinoa recipes (everything from breakfast to dessert) developed by Professional Home Economists from across the province.
We beat out Ricardo and Lynn Crawford and Michael Smith for goodness sake!
This cookbook contains 4 of my original recipes and was my inauguration in to the world of cookbook publishing and professional recipe development. The editor, Mairlyn Smith took me under her wing and trusted me in helping with her nutrition related editing and has become my mentor and friend along the way.
The book is a national best seller, but you can still buy one here. Christmas is coming.
These fresh rolls are one my recipes from the book. Try them, they’re awesome.
Vegetarian Quinoa Fresh Rolls
Marinade and Dipping Sauce
- 6 tablespoons finely sliced green onion (about 4)
- 1/4 cup seasoned rice wine vinegar
- 2 tablespoons canola oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons liquid honey
- 1 tablespoon Thai garlic chili sauce
- 12oz (one package) extra firm tofu, sliced into 48 pieces
- 2 tablespoons seasoned rice wine vinegar
- 1 tablespoon canola oil
- 2 cups cooked quinoa
- 1/4 cup thinly sliced green onion (about 3)
- 24, 6 inch rice paper sheets
- 1 red pepper (cut in ¼ inch slices lengthwise)
- 1 mango (cut in ¼ inch slices lengthwise)
- 24 fresh basil leaves
||For marinade: In medium bowl whisk together onions, vinegar, oil, soy sauce honey and chill sauce. Reserve ½ cup and store covered in the fridge for the dipping sauce. Pour remaining marinade into a large sealable plastic bag or shallow glass dish. Add tofu slices and marinate, covered, for at least 2 hours or overnight. |
||For the filling: In a medium bowl, whisk together vinegar and oil. Add cooked quinoa and green onions and toss to combine. |
||Fill a large dish (a large frying pan works well) with 2 inches of water. Soak rice paper in water for about 30 seconds until softened. Lay out softened rice paper on a clean dish towel and assemble one at a time immediately after it is softened. |
||To assemble, spoon about 1 Tbsp of the quinoa in to the centre of the rice paper. Lay two slices of red pepper, 1 slice of mango, 2 slices of tofu and 1 basil leave on top of the quinoa. Fold in both sides of the rice and roll from the bottom until sealed. |
||Store the assembled rolls in a dish lined and covered with moist paper towels or a tea towel. |
||Serve alongside dipping sauce. |