Vegetarian and gluten-free pad thai spring rolls with vegan and gluten-free, all-natural, healthy red curry peanut sauce.

Gluten-free, vegetarian pad thai spring rolls.





Superfoods!

We’ve all heard about them and we all want to eat more of them, as often as we can. My friend Kelly is so passionate about them that she wrote a whole book on the subject. Superfoods at Every Meal is out now and it’s a beaut.

Superfoods at Every Meal breaks down ten basic superfoods that we should incorporate more of into our daily meals. They were selected for their well-known health benefits, versatility, year-round accessibility, relative affordability and overall crowd appeal – now I can get down with that.

Kelly’s top ten superfoods are…

quinoa

chickpeas

kale

sweet potatoes

blueberries

eggs

honey

coconut oil

greek yogurt

+ walnuts

The pad thai spring roll recipe I’m sharing with you today is a veggie-take on Kelly’s recipe from the book, which is titled the same, but includes ham. Not all of the recipes in her book are vegetarian or gluten-free, but a lot of them are and can easily be made veg/gf with just a few easy swaps.

These pad thai spring rolls are versatile and satisfying and you can fill them with just about anything. They’re also fun. And delicious. Especially if you dip them in that vegan, gluten-free, super easy, all-natural red curry peanut sauce.

I’m giving away {1} copy of Superfoods at Every Meal to one of you! To enter tell me which one of these ten superfoods are your favorites in a comment below. Contest is open until noon CT on April 6, 2015; winner will be notified via email.

Pad Thai Spring Rolls with Red Curry Peanut Sauce Author: Sherrie Castellano | With Food + Love Prep time: 10 mins Cook time: 5 mins Total time: 15 mins Serves: 10 rolls Adapted from Kelly Pfeiffer’s new book, [url href=”http://noshandnourish.com/content/superfoods-every-meal-sneak-peek-giveaway” target=”_blank” rel=”nofollow”]Superfoods at Every Meal[/url]. You can use whatever veggies you have on hand/whatever is in season. I used pea sprouts, but you could also use bean sprouts which is more representative of a traditional pad thai. Ingredients 2 medium carrots

bunch green scallions

6 eggs

1 tablespoon coconut oil

2 – 3 cups of sprouts

1/2 cup fresh cilantro, chopped

10 rice paper wrappers

Red Curry Peanut Sauce {see below} Instructions Julienne the carrots and scallions and set aside. Melt the coconut oil over low heat in a medium sized skillet over low heat. Meanwhile whisk the eggs together in a bowl and pour the mixture into the pan. Cover and cook until the eggs are set. Transfer the eggs onto parchment and cool. With a pizza cutter, cut into approximate 1 by 4 inch sections and set aside. Fill a wide and shallow bowl with warm water. Take each wrapper and dip it in the hot water for 5 seconds. Then layer on the egg strip, vegetables, sprouts and cilantro in the center. Tuck the sides and roll up like you would a burrito. Continue until all wrappers are rolled. Serve with red curry peanut sauce! 3.5.3217

Red Curry Peanut Sauce Author: Sherrie Castellano | With Food + Love Prep time: 1 min Cook time: 4 mins Total time: 5 mins Serves: 1 cup This can be made ahead of time and stored in an airtight container in the refrigerator for about a week. All-natural, no sugar or salt added peanut butter is best. You can substitute sunflower or almond butter if you have a peanut allergy. Ingredients 1 cup full-fat or light canned coconut milk

1 tablespoon red curry paste

2 tablespoons peanut butter {see notes}

1/2 tablespoon rice vinegar

1 teaspoon sriracha

pinch of sea salt Instructions Combine all of the ingredients in a small sauce pan and whisk together over a low flame. Simmer for about 3 minutes or until thickened. 3.5.3217

{{this giveaway is closed}}

Thanks to the folks at Fair Winds for gifting me an advance copy of Superfoods at Every Meal!