Born and raised in Alaska, Katie is the talented lady behind the beautiful vegan food and lifestyle blog, Produce On Parade. Growing up in Alaska, there was always lots of meat in their family freezer, but Katie and her husband Todd have both chosen to be vegan for health and ethical reasons. She loves to cook and explore the culinary world, sharing her amazing vegan recipes and wants to inspire others to cut back on animal products and lead a healthier, more peaceful lifestyle.
Katie and Todd also have a lovely rescue dog named Bailey. Fortunately for all of us, this lively dog features on the blog and I just adore seeing her curious little friend joining her in the kitchen.
She is kindly sharing with us a recipe featuring Asian flavors and using seasonal produce from her CSA box. I’m excited that we get to feature her lovely delicata fresh rolls here on Vegan Miam!
Hello friends! I’m Katie from the vegan lifestyle/food blog, Produce On Parade, and it’s my great pleasure to be with you today. What a wonder, guest posting for the fabulous, globe-trotting Rika! Just between you and me, I’ve been living vicariously through her awe-inspiring travels for quite some time now, via Vegan Miam.
Unfortunately, I don’t get out quite as much as her, though I’ve been to some pretty incredible places in this world (Turks & Caicos, the Galapagos, the Royal Family’s retreat in Scotland). Nevertheless, I couldn’t find myself any more deliriously happy than I am right here in Alaska, where I was born and raised.
Blueberries, potatoes, and rhubarb aren’t the only things on my northern menu though! I’ve always been very fond of Asian dishes. However, it can be especially difficult to find authentic spices and sauces up here in the last frontier. Resourcefully, I often fuse what I have on hand to make Asian inspired dishes.
The peel of a delicata squash is perfectly edible and tender, which makes them a perfect partner in these fresh rolls, nestled between avocado, rice noodles, and chard. Dip them in my creamy red curry sauce.
I like to use chard for the leafy green, because it’s usually what I get in my CSA box, but any leafy green should do nicely.
Preheat oven to 425°F and arrange the squash on a baking sheet coated with a nonstick cooking spray. Roast for about 15 minutes, until fork tender.
Bring a large kettle of water to boil. Pour the hot water in a large bowl for the noodles and a small bit in a pie dish for the wrappers.
Meanwhile whisk together the sauce ingredients. Slice the chard and avocado. When there’s 10 minutes left on the squash, place the noodles in the boiling water to rest for 10 minutes, then drain.
When the squash is done roasting, assemble all the ingredients to a workstation. Dip one wrapper in the water until pliable, about 10 seconds. Rest on a clean surface. Place about 1 Tbsp. of sauce down first, then squash, chard, avocado, sprouts, and noodles. Fold in the left and right side, then roll up tightly. Repeat with remaining rolls.
Advance Preparation: Keep leftovers tightly covered in fridge and consume within 1-2 days.
I want to thank Rika for inviting me to visit on Vegan Miam! And thank you for hanging with me, even if it was only one day. Should you find yourself lonely, head on over to Produce On Parade and visit with my true love Todd, our crazy dog-human Bailey, and me!
About Produce on Parade
Kathleen is the Alaskan-born creative mind behind Produce On Parade. Her family went vegan in 2013 and are happier and healthier than they could ever imagine, all while leading a kinder life. At Produce On Parade, you’ll find wholesome, delicious dishes to compliment a compassionate lifestyle.