Hello on this bright and sunny last day of Vegan MoFo! It’s been such a pleasure to take part and to see all those great contributions from other participants. So much inspiration! Even though I had trouble keeping up with the posts due to the recent refugee situation and the work that came with it, I managed to get out 21 posts over all, of which were 15 on the blog. That’s not so bad I think but I’m sure I can do better next time. I actually planned to do a little summary with my favourite posts this month but it’s been crazy around here and we’re leaving for our holiday on Corsica on saturday already (so there is a littel blog pause coming up). But if there’s any chance I will try to do it. If you think your recipe deserves to be on the list, let me know!
Todays prompt is “Fusion Challenge”. Fusion cuisine usually describes various forms of cookery or a combination (fusion) of different regional cuisines. This can be pretty much anything but it’s mostly common to combine various asian cuisines. I went for a medley of vietnamese and middle east cuisine. Summer rolls are one of my favourite snacks, especially in summer. They are fresh, healthy, easy and quick to wrap up as well as an eyecatcher. You can fill them anyway you like. Heck, you can even fill them with fruit and make a sweet version or go both ways. The possibilities are endless and we haven’t even talked about dips yet! This recipe emerged from a clean the fridge day when there was lots of hummus and veggies to get rid of and now it’s my favourite way to fill those summer rolls. Hummus is one of the greates dishes anyways and works great with the crisp veggies. Together with some fried tofu, glass noodles and a spicy peanut dip it’s the perfect meal.
400 g chickpeas, cooked
200 g canned roasted red peppers
100 g Tahini
150 ml cold water
2 cloves of garlic
1 lemon, juiced
1 pinch of cumin, smoked paprika, salt and pepper
Mix all ingredients in a blender. Add more water until consistency is as desired and season generously.
200 g smoked tofu
1 tablespoon soy sauce
1 pinch of salt and pepper
1 tablespoon oil
50 g glass noodles
1 Avocado, sliced
1 red bell pepper, sliced
1/2 cucumber, sliced
1/2 bunch cilantro
2 tablespoon sesame seeds
rice paper wrappers
1. Cut tofu into stripes. In a medium sized bowl mix tofu stripes with soy sauce, salt and pepper. Heat some oil in a pan and frie tofu until golden brown, then set aside.
2. Cook glass noodles as told on the wrapping.
3. Prepare your working space by arranging everything you need in reach. You need your sliced veggies, the rice paper wrappers, the fried tofu, the glass noodles, the sesame seeds, a deep plate filled with tepid water as well as a cutting board (watch pic above for a model mis en place).
4. Soak a rice paper in the water, then put it on the board, spread some hummus on the lower third, top with a little bit of each ingredient and sprinkle with sesame seeds. Then carefully roll them up. I watched youtube videos like this one to get the hang of it (and it’s also kinda funny).
5. Set on plate but make sure to leave some space inbetween.
4 tablespoon peanut butter
2 tablespoon soy sauce
2 tablespoon lemon juice
2 tablespoon water
1 pinch of salt and pepper
Mix all ingredients together until well combined. Season to taste and sprinkle with sesame seeds if desired.