buttnernut squash pumpkin seed rice paper rolls
now that school is winding down a bit for the semester, i've actually put a little bit of effort into cooking this week.
wednesday night i made the *easiest* black bean soup ever...quite tasty if you like such things:
cook one chopped red onion in 2 tbsp olive oil with 1 tbsp cumin over medium heat for 5 minutes or so. meanwhile, mash or food process 3 cans of black beans, including the liquid. after the onions are cooked, add the beans plus one can of veggie broth to the pot you cooked the onions in and let it cook for 15 more minutes over medium. when done, add a dollop of sour cream and possibly some broken up bits of tortilla chips...sort of like the crackers for other kinds of soup. good and easy. and enough for me to have two servings, beandip to have...3 or 4? and still have one serving leftover for lunch the next day.
last night i got out my copy of 'veganomicon' and decided to try out the butternut squash pumpkin seed rice paper rolls. i had pumpkin seeds i toasted from the pumpkin i used to make muffins a couple weeks ago, and a butternut squash still from the farm, and even already had the rice paper wrappers and bean thread noodles from when i made tofu apple spring rolls from 'vegan lunch box'. and i thought had fresh cilantro growing in my back yard, but when i went out there...what i thought was cilantro is actually parsley. so i had to use dried cilantro...not sure if it worked as well. still...they tasted quite good...i was surprised, and by the time i got to rolling the twelfth and final roll, i was actually getting pretty decent at rolling them just tight enough so they didn't fall apart, but not so tight as to rip the rice paper. i just ate some for lunch...good stuff. i think they'd taste even better with fresh cilantro or fresh thai basil like the recipe called for. and i thought i had hot chili oil for the dipping sauce, but apparently i didn't, so the dipping sauce was basically just soy sauce with sesame oil and some sugar...no "hot"...that would probably make them even better.
now i want to go back and try to make the tofu apple spring rolls again because i totally *sucked* at rolling them. they were loose and fell apart as soon as i picked them up to eat them...they tasted really good though.
wednesday night i made the *easiest* black bean soup ever...quite tasty if you like such things:
cook one chopped red onion in 2 tbsp olive oil with 1 tbsp cumin over medium heat for 5 minutes or so. meanwhile, mash or food process 3 cans of black beans, including the liquid. after the onions are cooked, add the beans plus one can of veggie broth to the pot you cooked the onions in and let it cook for 15 more minutes over medium. when done, add a dollop of sour cream and possibly some broken up bits of tortilla chips...sort of like the crackers for other kinds of soup. good and easy. and enough for me to have two servings, beandip to have...3 or 4? and still have one serving leftover for lunch the next day.
last night i got out my copy of 'veganomicon' and decided to try out the butternut squash pumpkin seed rice paper rolls. i had pumpkin seeds i toasted from the pumpkin i used to make muffins a couple weeks ago, and a butternut squash still from the farm, and even already had the rice paper wrappers and bean thread noodles from when i made tofu apple spring rolls from 'vegan lunch box'. and i thought had fresh cilantro growing in my back yard, but when i went out there...what i thought was cilantro is actually parsley. so i had to use dried cilantro...not sure if it worked as well. still...they tasted quite good...i was surprised, and by the time i got to rolling the twelfth and final roll, i was actually getting pretty decent at rolling them just tight enough so they didn't fall apart, but not so tight as to rip the rice paper. i just ate some for lunch...good stuff. i think they'd taste even better with fresh cilantro or fresh thai basil like the recipe called for. and i thought i had hot chili oil for the dipping sauce, but apparently i didn't, so the dipping sauce was basically just soy sauce with sesame oil and some sugar...no "hot"...that would probably make them even better.
now i want to go back and try to make the tofu apple spring rolls again because i totally *sucked* at rolling them. they were loose and fell apart as soon as i picked them up to eat them...they tasted really good though.