The Loving Hut, a vegan restaurant in our neighborhood of Pleasant Ridge, is the inspiration for this recipe. Jade loved the summer rolls there so much, we created a recipe for home. Attention
entrepreneurs: the Ohio Valley needs some tofu made locally!
Cooking with kids tips: This is a great recipe to teach kids that cooking can be an art. Nearly any vegetable or protein can be substituted. These are also great for sending in school
1 bunch lettuce, torn or cut into small pieces
4 carrots, shredded
1 lb. tofu, cut into squares
1 handful cilantro, torn or cut into small pieces
2 Tbsp. balsamic vinegar
Add the lettuce, carrots, tofu, and cilantro to a bowl. Drizzle balsamic vinegar over, and mix it all together with tongs. Put warm water onto a plate.
Put one rice wrap into the water for about 2 minutes until pliable, remove and lay onto a cutting board. In the middle of the wrap, put approximately 1/2 cup of the salad mix. Fold the bottom of the wrap toward the top, then fold in the sides. Roll from the bottom to the top. Serve with soy sauce for dipping.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.