Summer is by far my favourite season. I love everything about it: the warm feeling of sun on my skin, being able to step out of the house wearing just a t-shirt and shorts, and all the fragrant flowers blooming everywhere. That is why, whenever autumn rolls around, I find myself trying to hold on to every ounce of summer that I still can.
Yesterday, while in my garden, I noticed a bunch of early-autumn flowers blooming and decided to make some fresh autumn rolls.
I gathered arugula leaves and flowers, chicory flowers, dahlia petals, nasturtiums, mint and also used some radishes, cucumber, spinach and tamari-marinated organic sprouted tofu. The lovely thing about these rolls is that you can use pretty much anything you find in your garden. The edible flowers added a pretty pop of colour and, for a few minutes, I almost managed to convince myself that it was still summer. I whipped up a quick sauce using organic unsweetened peanut butter, gluten-free tamari, raw wildflower honey, and chili sauce.
- rice paper
- arugula leaves and flowers, chicory flowers, dahlia petals, nasturtiums, mint (or any edible herbs and flowers of your choice)
- organic sprouted tofu (marinated in gluten-free tamari)
- wash and chop ingredients into desired strips and thin rounds
- soak a single sheet of rice paper in a shallow plate of warm water for about 30 seconds
- remove rice paper and place on a large plate, arrange ingredients in a rectangle in the middle of the sheet
- carefully roll up the rice paper like a burrito, keeping all the ingredients nice and snug
- 1 tbsp organic unsweetened peanut butter
- 1 tbsp gluten-free tamari
- 1/2 tbsp raw wildflower honey
- 1/2 tbsp chili sauce
- mix all ingredients until the sauce is smooth and creamy - feel free to adjust quantities to taste