The Chef: AbigailThe Menu: A delicious bounty of rice-paper rolls, soup, and salad. The rolls were stuffed with fantastic baked tofu and sesame sauce, the soup was a non-chicken base with lovely toasted nori, and the salad was our typical blend of mixed greens, grated carrots, and cherry tomatoes that was elevated to a whole new level by Abigail's amazing spicy peanut butter dresssing.
The Goods: This was one of the tastiest and most creative meals we've had in a while, and was the perfect base for the long evening ahead of us. Why the long evening, you ask? That would be because we'll be out whooping it up at a little something we like to call SF Vegan Drinks. Not in the San Francisco Bay Area but want to hang out with us? Then come to India with us!
2 comments:
Crazy! I just made spring rolls for the first time yesterday. I stuffed them with baked tofu, rice and veggies and dipped them in asian peanut sauce. Such a satisfying lunch! Here's the post I wrote yest on spring rolls:
http://chunkychef.blogspot.com/2010/02/eating-in-week-day-4-spring-rolls.html
" . . . elevated to a whole new level by Abigail's amazing spicy peanut butter dressing."
Um, hello, tease much? Recipe, please!
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