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.
5 comments:
Your spring rolls are gorgeous! (and sound delicious!) What brand/recipe of ranch do you use? -Eve
mmm, those spring rolls look amazing!! love your veggiefest.
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.
Perhaps that's what I should do with the 2 avocados sitting on the counter - spring rolls!
Spring rolls are my favorite! Yours are beautiful!
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