Hi all, I hope you had a fun and spooky Halloween! And if you're a new reader who has happened upon my little blog thanks to Vegan MoFo, welcome! Since my blog is a youngin' and this is my first year participating, I don't have much of a theme, other than my everyday theme of showing you the vegan food I cook for myself, my husband Tony, and our two little ones, Jackson and Olivia. I hope you'll enjoy what I've got to say and I look forward to checking out your blogs, too, if I'm not already following them!
Now for the food...on Devil's Night, the night before Halloween, we wanted a quick dinner so we would have enough time to carve pumpkins before the kids got tired. Since I had some leftover peanut baked tofu and peanut sauce, I decided to make tofu veggie spring rolls.
I use these rice paper wrappers that you can buy at Asian markets or sometimes at the supermarket.
I thought the veggies and tofu looked pretty, all chopped up and ready to roll.
To make a spring roll, fill a pie plate with cold water. Take one wrapper and soak it in the water for about a minute. You want it to be flexible but not soggy. Remove the wrapper from the water and lay it out on a clean, flat surface. Lay down a few pieces of tofu, then a little bit of each kind of veggie. Fold the ends in, then roll up. The wetness of the wrapper helps it stick together and stay rolled. Then move on to soaking the next wrapper and rolling it.
We had fun carving our pumpkins. Jackson did NOT want to reach inside the pumpkin and pull out the guts, he insisted it was "yucky yucky!"
Olivia was more interested in how the pumpkin tasted than how it looked.
Tony's pumpkin had a little too much to drink.
And I was going for a scary dragon but I think I ended up with a laughing dragon!