Contract In!

It has been a crazy two days "off". I worked non stop with a real estate client and it ended on a great note! We found a property that they love and we submitted and offer and it was accepted! We close next week, just before I leave for vacation. I am so excited.

When I finally got home, I had a package in my mailbox! It was a couple of shirts that I had ordered from Critter Jitters on etsy. This was my first etsy purchase and it went amazingly smooth. I may even pick up another shirt or two because these are great! It was a custom order and very these sellers were easy to work with.

Needless to say, I have not cooked today. I feel fortunate to even eat something today. The other day, I did make a blueberry ice cream shake and it was fairly tasty.

Chicpea and Creamy Broccoli Wrap

I got my first real taste of a Real Estate crisis this week. We will pull it together and get it all worked out but it was a little overwhelming for about an hour and it has kept me very busy for the last couple of days. Never a dull moment.

This evening Ashley came over and I made an impromptu dinner. There was some fantastic cherry ice cream made as well but in a moment of potatohead-ness I forgot to take a picture. Take my work, it was fantastic.


Chic pea and Creamy Broccoli Wrap

the chic peas

30 oz of chic peas
1 tablespoon of red onion (sliced)
1 tablespoon of oil
1 teaspoon of ground black pepper
1 teaspoon of jalapeno pepper (chopped)

In a saute pan, heat the oil on low heat and add the onion and jalapeno. Cook until the onion softens. Once the onion is soft, add the chic peas and increase the heat to med-low. Cook for about 10-12 minutes and stir often so the chic peas can begin to brown on all sides. Once the chic peas are done, set aside.

the dressing

1 1/2 cup of vegan mayonnaise
1 cup of broccoli
2/3 cup of nutritional yeast
1 tablespoon soy milk
1 tablespoon of soy sauce
1/2 tablespoon of mustard
1/2 teaspoon of crushed red pepper

Combine all ingredients in a blender and puree until smooth. If the dressing is to thick, add slightly more soy milk and continue to blend.

the assembly

4 tortillas
2 tomatoes (cubed)
1 cucumber (sliced)
1 cup of spinach
the chic peas the dressing

On a plate, take the tortilla and lay it flat. Then add the spinach, 1/2 cup of chic peas, 1/3 cup of dressing, top with cucumber and tomato. Roll it up and serve.


This was another great meal that was light and reminiscent of summer while still being filling and hearty. It was also another meal inspired by the chic pea dish that Ashley made me at work a few weeks ago.

Veganniversary

Apparently, June is a big month for anniversaries in my life. June 19th was the one year anniversary of my first home purchase. It slipped right past me but, June 25th marked 12 years of veganism.

It has been a long time. People often ask me how long I have been vegan so this landmark should have been in the forefront of my memory. Generally, most are shocked when I tell them. It seems they expect me to have a much smaller number of years, or even still be counting in months. Immediately, it is assumed that my parents are vegan and I grew up that way or that I must be the healthiest man on earth. It is amusing the assumptions people make about veganism.

Another frequent question I get is "why?" I never really have an answer and my personality allows me the space to give them a sarcastic asinine answer and change the subject. Honestly, I do not have an easy answer anymore. When I was 18, I would have given a tirade of facts about animal cruelty. I still could, or even more facts on the environmental impact of the meat and dairy industry, health concerns, ideas relating to primitive cultures, and so much more. I guess, in part, I am vegan for all of these reasons.

Mainly, I am vegan because I am. I learned how to live vegan. I cook vegan, dress vegan, digest vegan, shop vegan, buy vegan, I am vegan. I do not know anything else. I would not even know how to shop for, prepare, cook, or eat anything that was not vegan. It is that simple. I am vegan because I am. Keeping in simple. After 12 years, my vegan lifestyle is done without much thought. It is just natural, simple.

Not everything has to be nice, fancy, complex, and cool. Sometimes simple is best, like taking a watermelon and cutting it into chucks for an evening treat. Simple but amazing.

Smokey Tempeh and Mustard Wrap

Generally, Saturday is a resting day from two long shifts and in preparation for two more. However, this Saturday, I was able to show a few condos and it looks really promising for an forthcoming offer!

For lunch, I whipped up a great wrap that really hit the spot. It was an awesome one-player food that was filling and light in the ridiculous Atlanta heat. I highly recommend this if you are looking for something quick and easy but tasty and full of flavor. The mustard dip is a strong flavor and the liquid smoke gives the tempeh a light bacon like taste.


Smokey Tempeh and Mustard Wrap

1 tortilla
2 peices of green leaf lettuce
2 tablespoons of tempeh
2 tablespoons of cucumber (matchsticked)
1 1/2 tablespoon of "honey" mustard dipping sauce
1 1/2 tablespoon of tomato (diced)
1 tablespoon of red onion (sliced)
1 tablespoon of carrot (matchsticked)
1/2 tablespoon of oil
1 teaspoon of liquid smoke


In a saute pan, heat the oil to med heat. Meanwhile, cut the tempeh into strips about the 1 inch in length and 1/8 inch thick. Once the oil is hot, add the tempeh, liquid smoke, and onions and fry for 5-8 minutes flipping the tempeh once.

While the tempeh is frying, spread the "honey mustard dipping sauce" over half of the tortilla. Then flatten the lettuce leaves over the mustard dip, add the tomato, cucumber and carrot. Once the tempeh is brown on both sides, add the onions and tempeh over the top of the vegetables. Fold up the bottom of the tortilla and roll into wrap form.

High Hopes

After a few long days at work, I thought I would share some recent foods that I have been getting into.

blackberry oatmeal

fries

cheese pizza
blueberry smoothie
veggie burgers and fries

blackberry pop

It looks like in addition to my vacation, I have my first closing coming up. I may be submitting another offer very soon for a new client. I have some new nibbles for some other clients. Things may not be slowing down any time soon, which could be a very good thing. High hopes.

Day Off!

My vacation starts in less then two weeks! It looks like Ashley and I are going to drive to Kentucky's Mammoth cave and then Shenandoah Nation Park in Virgina. It should be a great 10 day trip.

Yesterday, Ashley and I went thrifting but really came up short. We just got all uncomfortably hot riding my my no-AC car and found nothing of excitement. For lunch she wanted veggie burgers and fries, so I decided to whip up some veggie burgers from scratch and make some nice fries to go with them. The burgers did not come out exactly like I wanted so I will keep trying and share a recipe when there is one worth sharing.

Until then, I want to share the best lemon-aid I have ever had. Today was so hot and muggy, it was certainly a lemon-aid day in the dirty south!


Watermelon Lemon-aid

9 lemons
3 cups of watermelon
2 1/2 cups of sugar

In a blender, puree the watermelon until liquefied. In the meantime, squeeze the juice from the 9 lemons. With a juicer this is a simple task. I have a hand juicer and it only take about 10 minutes for all the lemons. Take all the lemon juice and pour it into a pitcher. Add the watermelon juice and sugar. Stir with a large spoon for about 2 minutes and then chill for 1 hour.

Failed Gazpacho and Blackberry Ice Cream

I tried to make a Gazpacho. I failed and it became and unorthodox dip that tasted similar to salsa. It was still tasty, in fact, I suspected it may not come out right and picked up some chip just in case! The Gazpacho was going to be the main part of my dinner with Jamie and as the failure began, it became a side dish and the summer chili came into the forefront. I think it worked out better that way regardless.


To be honest, the dish that stole the show was dessert. It was the beginning of dusk when I ate it so I did not cheat on my "no sweet bedtime snacks before my vacation" challenge. Jamie encouraged me to post the recipe even for those of you that may not have ice cream makers.


Blackberry Ice Cream

13.5 oz of coconut milk
2 3/4 cups of blackberries
2/3 cup of sugar
1 tablespoon of vanilla powder

Use the coconut milk that has the highest fat content. The fat makes the dessert creamier. Blend all ingredients in a blender until the blackberries are liquefied. Pour into an ice cream maker and follow the machines directions.


If you do not have an ice cream maker, you can simple make this into a sorbet type dish by simply freezing the liquid.

Dinner with Jamie

It has been awhile since Jamie and I have done dinner. Tonight was the big night. I invited her over and started my culinary brain. I wanted to make something new since I rarely do anymore.

I have been crazing chili recently but this Georgia heat is really getting to me this year and a hot and heavy dish is not appetizing. After a little imaginative thought, I wondered if I could make a nice light summer chili. I did. It came out very well and Jamie enjoyed it as well.


Cold Summer Chili

3 cloves of garlic
15 oz of adzuki beans
15 oz of white beans
1 1/2 cups of cilantro leaves
1 cup of corn
5 tablespoons of pine nuts
4 tablespoons of olive oil
1 tablespoon of nutritional yeast
3 teaspoons of lemon juice

In a colander, strain and rinse the beans.

Meanwhile, in a blender, combine the pine nuts and olive oil and blend on low speed until grainy. Add the garlic and lemon juice and blend on low speed until nearly smooth. Throughout the blending process, take a spatula and push the sides on the blender down into the middle. Add the cilantro and nutritional yeast and puree until nearly smooth.

In a large bowl, add the beans and corn and mix well. Then pour the cilantro sauce over the bean and corn mixture and mix gently and thoroughly. Chill for at least 30 minutes.

Organic of Local?

Recently, i was presented with a dilemma, local or organic? It is peach season in Georgia. I was at the farmers market and saw that they had organic peaches from somewhere and local conventional peaches from Georgia. It was honesty the first time I had every really considered the difference.

Organic:
I may be supporting a company/farmer that has ideals similar to myself.
It is poison free (in theory).
I encourage the market to support organic products.

Local:
The environmental impact of transportation of food would be less (in theory).
I may be supporting a small farmer versus and big company.
I encourage the market to support local products.

I stood there in front of the peach bins for several minutes contemplating. I opted for the local peaches. In part, I just wanted to say I used Georgia Peaches, but the major factor was the cost. The local product was cheaper. Even as I made a tasty morning smoothie with the peaches, I was still considering the difference. I thought I would post my thoughts here and see what the blog-world felt.


Peach Smoothie

3 large peaches (peeled)
1/2 banana
2 cups of apple juice
1 tablespoon of vanilla bean powder
2 teaspoons of lemon juice

In blender, puree all ingredients until smooth. If you do not have vanilla bean powder, you can use a teaspoon of vanilla extract and a tablespoon of sugar. This should make three 8oz glasses.

One year anniversary!

Today is officially one year since I closed on my house. Many things changed in my life that day and it will be remembered as a huge landmark in my life. Buying my house is also what inspired me to pursue real estate. In the last year, my life has been occupied with the maintenance of the house and the pursuit of a career in real estate. I am expending much effort into both and I see in the long term, large potential for big payoff and that much closer to the life I want for myself.

One of the area in the house that I am most happy with is the kitchen. I have lived in more places then I can recall and I have never been able to have a say in my kitchen until now. A kitchen that you enjoy makes all the difference when you love to cook.

One year ago
Today

After 6 months work of construction and 6 more months of habitation, my house is mine. It is a part of me, an experiences that I will never forget and has changed my life. Only good things can come from this.


Watermelon Salad

5 cups of watermelon (cubed)
1 tablespoon of blueberries
1 tablespoon of lemon juice
1 tablespoon of mint leaves (chopped)
1 teaspoon of olive oil

After cubing the watermelon, chill for 30 minutes. In a bowl, combine the lemon juice and olive oil and stir well. Chop the mint leaves into small pieces. Once the watermelon is chilled, add the mint and mix well. Then add the lemon juice and olive oil and mix again. Pour blueberries over the top and serve.



Watermelon has long been one of my favorite foods. From eating slices at the beach with my mum as a child, to having my partner in Denver cut up large bowls on cubed watermelon for dinner, or taking bowls to work each day. I have rarely eaten my watermelons with anything but themselves, until today, after all, this is a day of historical change. This is a very light a refreshing take of a fruit salad in the summer months and I was even able to use the mint from my garden!

Vacations!

Another long day work the jobby job. I have some things to look forward to though. I have a vacation with Ashley coming up in a few weeks. It seems we may be going to do some hiking in Virgina and Kentucky. It should be a great time.

At the end of the summer, my mum, brother, and I will be going to the grand canyon. I am very excited to see such a sight. It will be a ton of fun even if it is not my typical trip of long hikes and camping. It is going to be a riot to see my brother and mum in that environment. I am sure we will have all sorts of crazy stories of us alienating ourselves from the other tourist.

With some of the leftovers from the Bulgar and Tempeh salad, I made a great little lettuce wrap. I changed the remaining avocado, onion, and tomato into guacamole, tossed some sliced peppers on the top and a heaping of the tempeh. It was quite tasty!

Super Salad!

Boston lost game 6 last night. It was really difficult to stay off the comforting sweets, but I did. To sedate my late night, depressed craving, I ate a banana. It was not quite the same but did the job efficiently enough.


Ashley came over today and we did some errands she needed to get done before I made some nice lunch. It was not Ashley's favorite as it was a very light and earthy. Not the robust and saturated flavors she is used to having at my dinner table (read: TV tray). However, I really enjoyed it. It was very hearty while still being summery and elegant.


Bulgar and Tempeh Salad

4 large green leaf lettuce leaves
1/2 orange bell pepper (sliced)
1/2 tomato (sliced)
1/2 avocado (sliced)
6 oz of tempeh (chopped)
3/4 cup of water
1/2 cup of walnuts
1/3 cup of carrots (matchsticked)
1/3 cup of dried cranberries
1/3 cup of bulgar
1 tablespoon of liquid smoke
1 tablespoon of olive oil
1 tablespoon of red onion (thinly sliced)
1 teaspoon of black pepper
1/2 teaspoon of lemon juice

Bring a saute pan to med heat and pour in the bulgar. Stirring frequently, let the bulgar toast for about 5 minutes until there is a nice aroma to it.

In a covered pot, bring the water to a boil. When the bulgar has been toasted, add the bulgar to water and let boil until tender, about 15 minutes. The bulgar should be tender and firm, not mushy or crunchy. Remove from heat, mix in the lemon juice, and chill for about 20 minutes.

In a saute pan, bring the oil to low-med heat. Add the tempeh and fry until it begins to brown. Add the black pepper and liquid smoke. Stir the tempeh around and let the liquid smoke soak in.

On two separate plates, place two pieces of the lettuce flat. Then add the toasted bular, tomato, avocado, carrots, bell pepper, walnuts, cranberries, onion, and tempeh. Drizzle with dressing.



Basil Mustard Dressing

15 large basil leaves
1/3 cup of water
2 tablespoons of vegan mayonnaise
1 tablespoon of dijon mustard
3/4 tablespoon of olive oil
1 teaspoon of garlic (chopped)
1 teaspoon of turmeric
1/2 teaspoon of black pepper

Combine all ingredients in a blender and puree until smooth. Chill for about 30 minutes. This should be a nice green color.


The dressing came out great. The basil and dijon really complimented eat other well. It was rich without being overpowering.

Going to bed with no snack!?!?

Ironically, despite being so busy, I do not feel like I have much to write on the day to day. I got some cheaper home owners insurance. I am collecting quotes for some tree removal in my yard. I am getting close to a closing date with my first house and may be close to putting in an offer on another. Beyond that, I have a few leads but nothing significant or concrete.

Today I got to see some amazing condos. I had never really considered them when I was buying but there are some great options out there, at a very reasonable price. I was pleasantly surprised and it has been a fun process.

With the NBA finals on and working two jobs, cooking has taken a back seat. I have not made anything fancy and new. In fact, I have not made much aside from veggie burgers and other frozen quick one player foods. I have been eating some of the same-old items though.

Living alone, no one is around to keep my snack eating in check and hold me accountable. Sadly, I can not seem to eat snacks in moderation, when alone. I have been slipping, gobbling up 4, 5, or 6 snacks a day. Sometimes two pieces of cake at night is not enough. I half blame my dad. He is the same way. They are just so delicious.

I am a cut and dry kind of guy. To regulate the snacks, I have decided to challenge myself with the help of my readers. I will not eat bedtime (sugar-y) snacks until I begin my vacation, on July 7th. I will mention it in my post if I cheat, but I will not. I am comitted to going to bed without a sugar-y snack. For now.

It looks like I have two vacations coming up. Early in July, Ashley and I will be taking a road trip. Destinations are not yet set but we hope to make it as far north as Kentucky or even West Virgina. We shall see.

Jamie found me an awesome gift! Several weeks ago, I broke one of my favorite baking dishes that Jamie got me for my birthday. She could not find the same exact dish but this one is awesome too. It is a loaf pan!

Credit where credit is due

I had one of my favorite house guests this weekend. Tato! It was great having him here while Jamie was out of town. He always makes me laugh, even if Jamie thinks I spoil him.

Credit where credit is due. About 7 months ago, Ashley began cooking vegan food. Ashley is not vegan but she enjoys cooking things that are healthy for herself and her family. The bonus is that I get to try them. Occasionally, I am the guinea pig and she makes something for me to test. Last thursday she made some chic peas in a cucumber dressing and I ate it at work. It was fantastic and inspiring. Since then, I have been thinking of other, similar dishes. To start, I will share my version of her dish.

This is very light and creamy. The refreshing flavors are very reminiscent of a beautiful summer day. This could easily be rolled in a tortilla or wrapped in a pita for a picnic or meal on the go. Total, aside from the chilling, this cook about 15 minutes to make and was very easy.

Chic Peas with Cucumber and Dill

2 cloves of garlic (chopped)
15 oz of cooked chic peas
3/4 cup of vegan mayonnaise
3/4 cup of cucumber (chopped)
2 tablespoons of red onion (sliced)
2 tablespoon of olive oil
1/2 tablespoon of lemon juice
1 teaspoon of dill
1 teaspoon of cumin
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of tahini

In a saute pan, bring 1 and 1/2 tablespoons of olive oil to low heat. Separate the chic peas into two even bowls. One of the bowls should be gently mashed with a fork. They do not need to be a paste but they should not be whole. Add the onion and garlic to the heated oil and let fry for about 4 minutes. Add both bowls of chic peas and stir. Allow to fry for about 8-10 minutes. The chic peas should not get crunchy. Once the chic peas are done, chill for 30 minutes.

In a blender, combine the remaining olive oil, tahini, pepper, lemon juice, vegan mayonnaise, salt, cumin, dill, and cucumber. Blend on the lowest speed until it is creamy. Chill for 30 minutes

After both have chilled, spoon the sauce over the chic peas and garnish with cucumber slices and dill.

Tato has once again found himself a new place to sleep. I have been leaving my cabinet open to let them air out. I feel like they have a musty smell due to the house being vacant for so long. It seems that Tato enjoy the freedom.

Berry cherry smoothie

Berry Cherry Smoothie

1 banana
2 cups of apple juice
1/2 cup of cherries (pitted)
1/2 cup of raspberries
1/2 cup of blueberries
1/3 cup of strawberries

In a blender, combine all ingredients and puree until smooth (1-2 minutes). Place in the refrigerator or freezer and chill. Then after the smoothie is cold, puree again for about 15 seconds.


This is a great rich flavored smoothie with a nice cherry flavor. Perfect for a summer afternoon on the patio.

I have a few hours off before work! I got up on the roof again to check on some recent work completed. I honestly do not know what I am looking at for the most part but I can see that there was some effort put forth. I also got some cleaning and organizing done in the kitchen. Maybe I will use the inspiration high from Ashley's chic pea salad to make a nice lunch for myself before work.

Busy Busy Busy

I got to see some great lofts today. It is really amazing to enjoy a day working. It has been a long time since I had a good work day. Maybe all the way back to working on the Homeless Shelter in Maine. I really hope that I can continue my good fortune and steady client steam so that I can focus on Real Estate full time.

With that said, I have been extremely busy for the last couple weeks. I have hit overtime weekly at the jobby job for nearly 2 months straight. Adding in the Real Estate efforts and the responsabilites of a new home owner, it has been draining. That is not always such a bad thing though. It is going to be a great summer. Not to mention that at the end of the summer, it seems like my bother and my mum are taking a trip out west!

It seems like I barely have time to cook anymore. Ashley made me some great food the other day and it gave me some inspiration, not I just need the time.


Cinnamon Sweet Potatoes

2 sweet potatoes (peeled and cubed)
2 cups of water
1 tablespoon of vegan margarine
1 tablespoon of onion (chopped)
2 teaspoons of cinnamon
1 teaspoon of brown sugar

In a pot, bring the water to a boil and add the sweet potato. Boil for about 15 minutes until the potatoes are tender but not mushy. Strain and set aside.

In a saute pan, heat the margarine on low heat until fully melted. Add the onion and cook until the onion is translucent. Once the onion is cooked, add the sweet potato and increase the heat to med. Cook for about 5 minutes stirring frequently. Add the sugar and cinnamon and stir well. Once the sugar caramelizes (about 5-8 minutes), serve.

Busy day.

Today was a non-stop busy day. After getting home from work at 2am, I went to sleep fast. Less then 6 hours later, I was back up and getting ready for one of the Real Estate classes that I have been trying to get into. It was a great class and I learned a lot.

I rushed home to eat and have about an hour to relax. Then, my friend Brenton came over and we fixed some drywall in my bathroom. It was my first time doing drywall. It was not really my thing but it is nice to have it completed.

About 10 minutes after Brenton left, Ashley showed up for dinner. We noticed that sadly, it appears a rabbit has eaten most of my basil in the garden. Pesky rabbit!

For dinner I made some tofu with a blackberry sauce and some nice summer squash halves on the side. The sauce was not exactly what I wanted so I will continue to work it out before sharing. The squash came out excellent.

It was a busy day, very good though. Double shift tomorrow and showing lofts on Thursday. Now to get my green shirt on and watch the Celtics beat up the Lakers!

Lack of insparation

With my lack of inspiration with food recently, I have made mainly classics and staples in my kitchen. I thought I would share them since they are still great dishes!

bar b-que tempeh and cabbage

coffee cakemango smoothiechicpea chicken saladpasta with soy sausagesfried rice and veggies with soy sausages"beef" and broccoli
I have been eating well still, just nothing new to post. It has been busy and I hope that summer brings some great inspiration with my growing garden.

I was lucky enough to get into a few Real Estate classes that I have wanted to attend. Then I am getting to fix some dry wall tomorrow. Then of course, the Celtics game!

Saturday off!

Saturday off! I got a decent nights sleep and get some great things done around the house. It was not just cleaning but I was able to get out in the garden. With Ashley's help, we planted 2 more cilantro plants (I use a lot of it), a jalapeno pepper plant and several okra plants.

Despite an early season rain that did some substantial damage, the garden has survived well. The herbs are all going strong. I lost about half of my beet plants but still have a few solid prospects.
I have gardened, on and off, for years. Never once have I planted something that I could not eat. It has always been food. Today, Ashley and I broke the mold. I planted 2 lilies and some other random flower. Breaking the rules!

Busy times and zesties!

I have not been incredibly motivated recently to make food. My inspiration is lacking. I have been pre-occupied and some of that is a good thing. I have a house under contract and am showing others, I have getting overtime at work each week and trying to re-build a security blanket after buying my house. I have an upcoming vacation that should be a good time even though plans are up in the air. My brother, my mum, and I may be planning a trip to the grand canyon later summer. Busy stuff.

I have been in a monstrous french fry mood in the last several weeks. I have always had a soft spot for a good basket or plate of fries but these last few weeks have been vicious. Typically, I make the rosemary fries that I have blogged about several times. The other day, I was craving something a little different.


Zesty French Fries

3 med red potatoes
2 cups of water
2 tablespoons of oil
1 teaspoon of cayenne pepper
1 teaspoon of paprika
1 teaspoon of garlic powder
1 teaspoon of salt
1 teaspoon of ground black pepper


Pre-heat the oven at 425 degrees.

In a pot, bring the water to a boil. While the water is heating, slice the potatoes in french fry shapes. The thinner you cut them, the less time they will take to boil but you will sacrifice the tender middle. Once the water is boiling, add the potatoes and cover. Boil for about 10-12 minutes until you can pierce the potato with a fork. Be careful not to over cook or they will fall apart when in the oven. Strain and set aside.

In a baking pan, add all other ingredients and stir into the oil. It should be a nice red color with some graininess. Place the pan in the oven for about 5 minutes and let the oil heat up. This is prevent the potatoes from soaking up the oil and becoming soggy. Once the oil is hot, remove the pan from the oven and gently pour the potatoes into the oil. Stir well so the potatoes are covered in the oil mixture. Return to the oven and and bake for about 25 minutes. Flip the fries and bake for another 15 minutes and bake until the fries get a nice crisp on the outer sides.


Zesties have always been one of my favorite types of fries. These came out great and had a nice slight heat to them and a good crunch. Delicious.

Seitan Spring Rolls

Yesterday was a nice afternoon showing lofts. We saw some great places and I am very excited to see more. The day ended with me up in the middle of the night sick to my stomach. Luckily, I felt much better once I woke up and began my day.

Ashley and I went to get some garden additions that we ran out of time and were unable to put them in. We did make some lunch though.

Seitan Spring Rolls

the mixture

3 cloves of garlic (chopped)
1 1/4 cup of seitan (chopped)
2 cups cabbage (shredded)
1 cup of carrots (shredded)
1 cup of mung bean sprouts
2 tablespoons of onion (shredded)
2 tablespoons of housin sauce
1 tablespoon of sesame sauce
1 tablespoon of soy sauce
1 teaspoon of jalapeno pepper (chopped)
1 teaspoon of chili sauce
1/2 teaspoon of vinegar
1/4 teaspoon of sugar

In a wok, heat the sesame oil on med heat. When the oil is up to temperature, add the seitan, onion, garlic, and jalapeno pepper and allow to fry for about 10 minutes. This should be enough time for the seitan to begin to brown. Once the seitan begins to brown, add the carrots, cabbage and bean sprouts. I used the carrots and cabbage in a food processor to get them nice and shredded. Allow to fry for about 10 minutes. Much of the bulk of the ingredients will shrink a bit. Add the housin sauce, soy sauce, chili sauce, sugar, and vinegar and stir well. Increase the heat to med-high for about 5 minutes. Remove from heat and begin the wraps.


the wraps

8 pieces of rice paper3 cups of water

In a large pot, bring the 3 cups of water to a simmer. Once you can see some bubbles, turn the heat off. Gently, place one piece of rice paper in the hot water for 15-20 seconds. Remove the rice paper and gently lay it over a plate. Take a heaping spoonful of the seitan mixture on the front center are of the rice paper. Fold in the right and left sides and then gently roll the rice paper sheet like a burrito. Set aside and repeat.



These were very good but after awhile, Ashley and I found that the rice paper gets a bit tough and they get a little chewy. Make sure that you eat these as you make them! Share, there is plenty for everyone.

As always, there are too many work hours at the jobby job in the next few days. I will miss many of the games so let me say it now. Go Boston!