soup n springrolls
That's the Hot and Sour Soup from Vcon with leeks and green cabbage subbed in for the cabbage it calls for...can't remember if it asks for napa cabbage or baby bok choy (which is sort of like cabbage, right?). Anyway, it was yummy. I had an inspiration for some spring rolls, since we finally had carrots, lettuce, scallions, and mint in the house at the same time. To round them out, I made some tempeh to go in them from this recipe on Vegan Dad. It was the perfect addition.
I love mint in spring rolls...not only does it taste fabulous and fresh, but it reminds me of New York and the spring rolls Michael and I got at Saigon 88. I can't find a website for them (which doesn't really surprise me), but it's yumtastic Vietnamese food at a decent price with a good sprinkling of vegan options (basil tofu steak what!). So anyway, here's the story with MY spring rolls: they fell apart because I insisted on cooking them potsticker-style. Dumb. They disentegrated pretty much immediately. Whatever, though, so I had to eat them with a fork. They tasted damn good.
That's a terrible photo. I have to show it to you though, because that side dish was amazing. First off, that's a nature burger (fantastic brand) in the background. It was good, but unremarkable. The star of this show was that lovely mound of roasted beets and carrots with caramelized red onions and steamed beet greens. Oh yes. OH. YES. You may have the recipe, but it's pretty simple.
Roasted Beets n Greens with Carrots and Red Onions (title too long?)
3 large beets, with greens
1/2 red onion, sliced into thin half-moons
2-3 Tbsp red wine vinegar (or more, to taste)
lots of salt
Preheat your oven to 450F. Wash the beets and trim off the greens (set greens aside). Cut the carrots in half, and put both the carrots and the beets on a rimmed cookie sheet with a half inch or so of water. Put the whole shebang in the oven and leave it for a good 45-50 minutes. While that's going on, cut the greens into thin ribbons (about 1 inch wide) and prep the onions. Wash the greens very well and don't dry them. Once the beets are done, you can go ahead and try peeling them by hand (something I've never been able to accomplish) or cut the skins off with a giant knife (my preferred method). Once you get the skins off, slice them into thin circles. Cut up the carrots too, lengthwise, so you have nice long slices. Heat up your olive oil in a medium-large skillet and start sauteeing the onions (med-low heat), until they get brownish. Be patient. The brownish-er they get, the sweeter they will be. Anywho, when you think they're brown enough, add your beets and carrots and the vinegar. Stir to combine. Add the greens and cover the pan (the water left on the greens should be enough to steam them). After about 5 minutes, stir them in. Once they are nicely wilted, add salt to taste (I added a bunch, because I think it tastes better that way with the vineger - think salt n vinegar chips here). That's it. Enjoy!
So rooty and sweet and vinegary (in a good way). The greens, especially, were delightful. Delightful? Sure. Why not. So...that's it until I either have a stroke of some genius or I get paid and go shopping. I've been trying really hard to not go shopping in between shopping trips and have succeeded well enough that I don't really have any produce left in the house.
Back to watching The Devil Wears Prada!