We brought back a plethora of beautiful organic produce from the market this morning. Because it was suppose to get hot today I decided a cold dinner was in order. Tonight’s dish is a method more than a recipe and was inspired by one of the recipes in the “Raw For Life” DVD which was raw spring rolls. That recipe used zucchini for the wrapper. This process works exactly the same as the cannelloni I made here, except it is healthier because it is filled with veggies. To the interior I added finely julienned spinach, Napa cabbage, grated carrot, cilantro and mint. Roll them up just like the cannelloni and refrigerate (covered) until ready to serve. I can imagine changing these many ways depending on what you stuff them with. The trick appears to be shredding the filling finely and rolling it tightly.
Make any dip you like to dunk them in. I made a dressing of mellow white miso and mirin with a little sriracha. Not only did Dan and I like this but so did the omnis. Will miracles never cease?
To go with the raw spring rolls I made my deconstructed sushi salad, which the omnis also liked. Since tomorrow is supposed to be another scorcher I made extra rice for us to have for dinner or a snack with some finely chopped raw veggies. That is something I do often. Leftover brown has lots of uses.
This may be my last post for today. I only got 3 1/2 hours sleep last night which may mean I will crash early. If not I will be back with our next meal since we still haven't had dinner. Talk to you all later.