Tuesday, February 23, 2010


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.


Anonymous said...

Your spring rolls are gorgeous! (and sound delicious!) What brand/recipe of ranch do you use? -Eve

Trinity (of haiku tofu) said...

mmm, those spring rolls look amazing!! love your veggiefest.

Kris said...

I wish I had the patience for rolling spring rolls as I love them and yours look particularly tasty! Looking forward to more on your curry - always love more crockpot recipes.

Crystal said...

Perhaps that's what I should do with the 2 avocados sitting on the counter - spring rolls!

christy said...

Spring rolls are my favorite! Yours are beautiful!