Our laptop is back and working wonderfully!
How's everyone's summer going? We are really having a nice one.
My son, Keaton, left last week to spend time with his grandparents. He comes back home on Thursday.
Oh how we miss him! In the mean time with him being gone Dave and I have been able to hang out together which is really nice. We spent one day at Avila Beach. Saturday I spent the day with a friend at the Santa Barbara Summer Solstice...everyone was so nice and check this out...One of the food vendors there was Strictly Vegan Jamaican Cuisine. They were very busy which was great to see. I had the wrap with Jerk Gardein strips. The wraps are loaded with vegetables and not too much gardein which I really liked. They top it off with a mango type salsa and serve with chunks of plantain. Yum! It was fun people watching too. Sat. night Dave and I went out to the brewery in town, listened to good music and ate the best sweet potato fries..ever! They were crispy and crunchy, due to just enough sea salt. Oh and of course we had us some beer! Good times.
Now that we are having warm weather I've been cooking alot lighter.
Softened rice paper wraps are filled with marinated and grilled tofu, a mixture of julienned vegetables...red bell pepper, carrots, scallions, daikon, cucumber, cilantro and pea shoots. These vegetables were first julienned, put in a bowl, then mixed with a lime marinade.The marinade consists of lime juice, liquid aminos(coconut aminos, soy sauce or tamari), ginger, agave, sesame oil.
These are served with a side of peanut sauce. In a blender add organic peanut butter, ginger, garlic, braggs liquid aminos, cilantro, red onion, lime juice, sesame oil, a dash of sriracha hot sauce and water to thin out. With the leftover sauce you can use on noodles and such.
Have you made spring rolls before? If so what do you like to put in them?\
Enjoy your sunny day!