If you’ve ever been subject to a kaleidoscope of food porn on your Instagram feed, Taline Gabrielian is to blame. Better known by her blogging pseudonym, Hippie Lane, Taline is responsible for the magical unicorn toast, overflowing smoothie bowls and insane raw treats you drool over every morning.
If you’re one of her 489,000 followers, you’d know that her food looks too good to eat and too intricate to recreate (trust us, we’ve tried). So lucky for us, she’s launched her own cookbook (Hippie Lane: The Cookbook) with idiot-proof instructions of all our favourite recipes and we get to share some with you, including her famous summer rainbow rolls and secret dipping sauce.
“I don’t know what I was eating before I discovered rice paper rolls. Now I’m obsessed! There are many variations out there, but with its array of crispy colourful vegetables, tofu and a magic dipping sauce, I think this one’s pretty special—a vegetarian’s dream, and a party favourite.
Make these for your next event and you’ll have a hard time trying not to gobble them up yourself before the party even gets started,” writes Taline Gabrielian in Hippie Lane: The Cookbook.
R | VGN | DF | GF | RSF
250 g (9 oz) medium-firm tofu
1 beetroot (beet), peeled
2 carrots, peeled
1 Lebanese (short) cucumber
1 red capsicum (pepper)
1 yellow capsicum (pepper)
1 green capsicum (pepper)
75 g (2½ oz/1 cup) shredded purple cabbage
20 basil leaves
a handful of micro herbs
10 round rice paper sheets
Magic Dipping Sauce
4 garlic cloves, crushed
1 cm (½ inch) knob of fresh ginger, peeled and roughly chopped
45 ml (1½ fl oz) gluten-free tamari
2 tablespoons peanut or almond butter
1–2 tablespoons maple syrup
juice of 1½ limes
1 long red chilli, roughly chopped
Images and recipes from Hippie Lane: The Cookbook by Taline Gabrielian (Murdoch Books, RRP $39.99).