Right now in the Co-op house, half of the people have moved out and dinners have been ill attended. I signed up to cook dinner by myself so I decided to make something simple that would be a salad, a main course and a side dish -- Spring Rolls!
Spring Roll Fillings
Spinach, Green onions, carrot matches, red peppers, mushrooms tossed with garlic and earth balance, purple cabbage, baked tofu (marinated in Shoyu and sage), and bean sprouts.
Spring rolls are the easiest, coolest dinner ever! All you need a is a shallow pan full of hot water and rice paper wraper. You soak the rice paper wrapper in the water for 15 seconds or so, and then place it in front of you and fill and roll like a burrito. I like to put them in the fridge so that they stick together better.
The Finished Spring Rolls with Peanut Dipping Sauce
The dipping sauce is super easy too, it's just peanut butter, a little water and hot chili sauce (Cock sauce!) warmed in a pan.
Close up of Spring Rolls
Vegan Peanut Butter Chocolate Pie
This was an easy dessert to make!
2 ready to eat Graham Cracker Crusts
2 bags of dark chocolate chips
1 block of silken soft tofu
2 cups peanut butter
Cocoa powder (to taste)
I wizzed these together in the Cuisenart and added more Peanut Butter and Cocoa Powder to taste.
I stuck these in a fridge until they hardened and grated a chocolate bar that had raspberries in it.
Vegan Peanut Butter Chocolate Pie with Graham Cracker Crust and grated Raspberry Chocolate on top.
Mmmmmm.... weight gain!
Music Listened to:
Shalom Auslander's "Foreskin's Lament"
and Sex Pistols