Friday night we had one of our favorite fast dinners - tacos. This was an asian-themed dinner.
I made a red cabbage slaw based on a recipe from myrecipes.com, but modified it with Siracha, used sliced fresh cabbage (not out of a bag), toasted raw (non-salted version) spanish peanuts in peanut oil, and Bragg's Aminos instead of fish sauce. Cilantro is fresh in the garden, so that went in too. I threw the carrots, ginger, and garlic in my mini-prep processor, and sliced the cabbage and green onions by hand.
I did make Seitan from scratch using a recipe from Veganomicon, but saving that for something else. Had a box of Sophie's shrimp so put that in the oven. Steamed some sprouted corn tortillas, and there was an easy, delicious dinner.
The next day, for lunch I made some rice paper rollups using tempeh bacon, sunfower sprouts, cucumber matchsticks and the leftover slaw. They were good!
Today I am making another batch of slaw to take for some Bánh Mì.
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