sounds delicious!

posted at the ppk by simplybecause81 (thank you!)

a few tsp cider vinegar
garlic powder
ground ginger
red pepper flakes
a few tbsp crunchy peanut butter

mix with grated carrot and slivered purple cabbage

Fresh Spring Rolls

copied from culinate, an interesting omni blog

From the book Moosewood Restaurant Low-Fat Favorites by Moosewood Collective
Serves 6
Total Time 1 hour
Yield 12 rolls
Introduction
\s.
Ingredients
Rolls
3 oz. rice vermicelli
2 to 3 cups lettuce, shredded
1 cup scallions, minced
1 cup carrots, peeled and shredded
1 cup red bell peppers, thinly sliced
\1¾ cups tofu strips (about 6 ounces)
½ cup fresh basil and/or cilantro, chopped
¼ cup toasted peanuts, chopped (optional)
12 rice-paper discs (see Note), each 8 to 10 inches in diameter
Dipping sauce
~ Hoisin sauce, thinned with a little water, or a combination of:
1½ Tbsp. brown sugar
¼ cup soy sauce
2 Tbsp. rice-wine vinegar or lime juice
Steps

1. Place the rice vermicelli in a heatproof bowl, cover with boiling water, and set aside for 10 to 12 minutes, until soft. Drain well.
2. Assemble all of the filling ingredients, then dampen a clean dishcloth and lay it flat on a work surface.
3. Fill a large bowl with hot water. Holding a fragile rice-paper disc by the edge, gently lower one side of it into the hot water; it will soften as it absorbs water. Slowly turn the disc in the water until it has completely softened, taking care not to force it or it may crack. Place the disc on the damp towel and flatten it out (see Note).
4. Using about 3 tablespoons of noodles, make a small bed of rice vermicelli just below the center of the disc. Top the noodles with 1 or 2 tablespoons of lettuce, a pinch of scallions, a sprinkling of carrots, 1 or 2 bell-pepper strips, and finally a few tofu strips. Sprinkle on some basil and/or cilantro and chopped peanuts, if desired.
5. Fold the two side edges of the disc over the filling to form a rectangular shape with curved ends. Roll up from the bottom to make a neat little package. Place, seam side down, on a platter.
6. Soften and fill each of the remaining rice-paper discs, cover with plastic wrap, and chill until ready to serve.
7. Serve with either, or both, of the two dipping sauces.

Notes

To soften several discs of rice paper before beginning to fill them, soften each one individually and arrange on the towel side by side; don’t stack them, because they will stick together.

Culinate editor’s notes: Other potential filling ingredients include fresh mint leaves and long, thin matchstick slices of cucumber.

This content is from the book Moosewood Restaurant Low-Fat Favorites by Moosewood Collective.

My note: these are SO good! try them with the peanut sauce on this blog, or a chili sauce!

'chicken' salad

1 c diced chicken flavored seitan (or just use plain seitan)
1/3 c chopped celery
1 T (or to taste) dill OR tarragon
1/8 t cracked pepper
1/3 c halved red grapes
1/3 c chopped, toasted walnuts
1/4 c vegan mayonnaise (or just enough to lightly coat the ingredients)
salt to taste, OR Bragg's

Directions: mix, chill, eat on toasted multigrain bread with lettuce and sliced tomato
Note: I'm guessing at amounts, so use your best judgment!

Quinoa-black bean salad

• 1 cup water
• 1/2 cup quinoa
• Juice of one lime, plus about 1/4 tsp. lime zest
• 1 1/2 tsp. chipotle paste (adjust to taste)
• 1 tsp. chile powder
• Pinch of salt
• Pinch of cumin
• 1/4 cup extra virgin olive oil
• 3 large scallions, thinly sliced (white and green parts)
• 1 cup roasted red peppers, chopped
• 1 14.5 oz. can black beans, drained and rinsed
• 1/4 cup fresh cilantro, roughly chopped
• 
  
• Bring quinoa and water to a boil in a small saucepan. Cover, reduce heat to low and simmer for about 15 minutes. Fluff with a fork and set aside.

• In a bowl, whisk together the lime juice and zest, chipotle paste, chile powder, salt, cumin, and olive oil. Add scallions, red peppers and black beans. Stir in the quinoa and cilantro and toss well to combine. Garnish with additional cilantro and lime zest, if desired.

• Recipe is from Chronic in the Kitchen