Unicorn Food: Spicy Rainbow Rolls From The New Cookbook

Trends come and go, but unicorn food is forever. Writer and cookbook author, Kat Odell, has a soft spot for rainbow eats -- and we can relate. The concept of eating colorfully is one of the easiest ways to get a variety of whole food ingredients into your diet, and it can make healthy eating a fun, beautiful habit to sustain.

Kat's upcoming cookbook is aptly titled Unicorn Food: Beautiful, Plant-Based Recipes to Nurture Your Inner Magical Beast. If the name alone isn't enough to lure you, this super summery recipe from its pages should do the trick. While we wait patiently for September to get a copy of the cookbook, we're indulging in these crunchy, colorful (and gut-friendly) kimchi summer rolls...

With their ombre pink hue, these beet-stained rolls remind me of a summer sunset. Of course if you don’t want to take the extra step and tint the roll wrappers, that’s entirely fine, but the tie-dye effect adds a fun, playful twist. Beyond their eye-catching presentation, these refreshing rolls pack punchy flavor thanks to the pineapple kimchi within. It’s sweet, spicy and sour all at the same time, with tons of taste from the gochugaru -- a bright red powder made from Korean chile flakes. This recipe will make more pineapple kimchi than you need for the rolls; I like to add the leftovers to pretty much anything: atop veggie tacos, in a breakfast bowl, in place of salad dressing. [olists num=1]

Can't quit unicorn food? Make these pretty little rainbow smoothies next.

The post Unicorn Food: Spicy Rainbow Rolls From The New Cookbook appeared first on The Chalkboard.

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