Friday, July 27, 2007

Vegan Eggless Eggrolls, Fried Yellow Crookneck Squash, Summer Stirfry, Carrot Salad

Dan wowed us again with these amazing Vegan "eggless" Eggrolls. Stuffed with homemade tofu, cabbage, and carrots Rachel pronounced them "just like the real thing!" We used the pasta maker to get the wrappers nice and thin and then deep fried them. He even made a delicious dipping sauce with honey, vinegar, hot peppers, salt, water, and cornstarch.

The squash were fried till they started to caramelize giving them a delicious salty sweetness.

The stirfry was a classic summer delicacy from the cookbook From Asparagus to Zucchini - Prizewinner Green Beans and Tomatoes and Herbs (page 23) - fresh green beans, tomatoes, and onions (all from our garden) with garlic and herbs. Delicious.

The carrot salad was leftover from Ivy's meal. Dan, we've learned, is not a fan of raisins in much of anything so we wanted to be clear he did not create what to him is an abomination:-) The rest of us enjoyed the cool carrot sweetness to round out the meal.

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