VeganMofo 5: Butternut Squash Spring Rolls, Take 2

Last time I blogged these, I followed Isa and Terry's recipe from V'con pretty precisely. This time I sort of winged it and used whatever I had laying around. I roasted half a cubed butternut squash in the oven this morning and managed to not eat all of it before lunch time. I had some leftover tofu so I diced it and deep fried it to a nice chewy consistency. We also threw in some raw spinach, rice noodles, and tempura portobello mushrooms. I made a peanut sauce with apple cider vinegar, homemade peanut butter, tamari, sriracha, oil, sugar, and cayenne pepper.

I just realized I don't really have much else to say. It's nice to be with someone who not only can appreciate my cooking but actually contribute and make it better, and has the same kinds of values I have when it comes to food.

1 comment:

Anonymous said...

Butternut squash spring rolls... you just combined two of my favorite foods ever. That sounds so good.