I know that it may sound non-BBQ-ish, but these spring rolls are what I ate on the 4th of July. At least the eggplant is grilled, right? 😉 Before this, I had never made spring rolls, on my own. Earlier this year, I bought a large pack of rice paper with the intention of trying it out, but it took about 2 months of staring it down (totally intimidated) to even take it out of the cupboard.
It wasn’t until I had dinner with my good friend Annie at Au Lac, that I was inspired to make it happen. She ordered this crazy assemble-your-own spring roll plate, complete with hot water/rice paper holder dish (clearly a technical term), and I saw just how simple they are to make. It turns out, that Annie makes them at home all of the time! She suggested adding coconut milk to the warm water in which you dip the rice paper; which got me super excited.
Fast forward to last Thursday, when I searched my fridge for some veggies to create a super tasty set of rolls for myself. I knew I wanted something savory and smoky to go with my fresh herbs and crunchy carrots; maybe a little heat, too. Marinated and grilled eggplant ended up being the perfect solution! I love eggplant, but I buy and use it MAYBE every 6 months. Pathetic, really.
So, if you were ever a little worried about making spring rolls being something that is labor intensive and kind of hard, fear no longer! Give these a try for a light lunch or as an appetizer for a couple of friends. I can’t wait to experiment some more with this!
Today, I am tired. Don’t ask me why, I really couldn’t tell you. So, I’m not feeling like my talkative ol’ self right now and will keep this relatively brief. This post was inspired by some mail that I received today, and I felt that making a sandwich of my own was highly appropriate. I looked around my fridge feeling a tad uninspired, when I spotted a block of tofu in the back! My first thought was smoky, but I feel like that’s all this blog has been lately so I went in another direction.
Marinated and baked tofu atop a little arugula, with a pile of sautéed onions, peppers and mushrooms on top. I added a little mashed avocado with garlic salt, but hummus would be great, too. Or, you could get a little weird (like I did) and lightly dunk your sandwich into the remainder of your marinade. It’s delicious, I promise.
Crazy, crazy life… I feel like I might as well lay out a sleeping bag in my kitchen because of all of the food I’ve been making and recipes that I’ve been trying out for the cookbook. One thing, or person rather, that I need is a dedicated dishwasher. That’s my least favorite part of cooking, and believe me, the dishes are never-ending right now. Don’t worry, if you help me out, I’ll feed you lots and LOTS of delicious vegan food. 😉
As far as everything else is going, the Beer Run 5K was pretty cool and I got to try out a new-ish vegan spot in Anaheim by the name of Healthy Junk (that was REALLY GOOD!) after I was done running. Overall, pretty fun weekend; but, right now, I’m still waiting to hear from the company I had my second interview with last week. Trying to stay optimistic, but at this point it’s a little hard! (that’s what she said)
So, this morning, I decided that I’d make a semi-elaborate savory breakfast. Usually, I reserve my more involved breakfast recipes for pancakes, waffles, and so on; but it has been a while since I’ve cooked up some seitan sausages. If you’ve never made your own seitan before, I highly recommend it. It’s super easy and you can really go whichever way you’d like with the flavor, while controlling the ingredients in it; unlike the processed seitan in stores most of the time. These smoky sausages have a chipotle kick and a tinge of sweetness that goes perfectly with the bell pepper in the hash. The aromas that fill your kitchen when you’re making this dish are Southwestern in nature and will have you drooling, anticipating the final product. (I know this first hand, oops!)
I’m getting back into the swing of making more meals at home since Expo West seriously messed that habit up. I have quite a few samples still left over and have been trying to use/eat them up. I can definitely tell the difference in how I feel when I’m eating more pre-made, packaged food than when I have my fridge stocked with fresh produce and am cooking more frequently at home.
So, this morning, instead of eating a bowl of granola with some unsweetened coconut milk I decided to make a savory breakfast that I could put a little effort into and that was super filling. Originally, I was going to use the humongous leaves of Swiss chard that I have to wrap the tofu scramble mixture; but, they were just too coarse and bitter to eat raw because of how long they had grown. The problem was solved by chopping up the chard, throwing it in the scramble and wrapping everything up with a toasted tortilla. If you want to cut out a majority of the carbs, just eat the scramble by itself without making it a burrito.