We've been eating some serious vegetables around here lately. Maybe it's penance for baking a double batch of brownies and cowboy cookies in the past 2 weeks, but it sure is delicious.
The local carrots are still rockin' my world and my favorite way to eat them is with ranch dressing.
Last night's dinner was veggie central. I prepped shredded carrots, thin slices of cucumber, minced cilantro, minced mint, avocado slices and chopped green onions this weekend so dinner took only as long as rolling the spring rolls. I also included some baked tofu that marinated in OJ and ginger overnight and thin rice noodles doused in the leftover marinade.
I made a whole big pile of them!
We ate every last one of these while watching curling. I used a dipping sauce made of lime juice, Bragg's aminos, lemongrass-infused oil, and ginger.
Yum! Next veggie fest will be the cauliflower and broccoli curry that's going in the crockpot in the morning.