Veganomicon: Spicy Tempeh Nori Rolls

I'm back!

These babies made an appearance as Sunday lunch. They were pretty good. I've never had sushi with mayo in it, though I've heard it's very popular here in the States. I added all the hot oil that I had which was much more than the recipe called for, and it still didn't qualify as spicy for me, so either my hot oil wasn't very hot, or the mayo took away too much of the hit. The tempeh filling was a bit like "tuna" salad, and the fillings squished out the sides as I was forming the rolls. I think I would like to see some red pepper strips in this next time for a touch of color and sweetness.

Veganomicon: Pasta della California

OK, so I'll admit that this isn't my first time with the Pasta della California, but it is my first time blogging it. I made it once before when my sister and her husband were over for a game night, but I was too carried away in the moment to stop to take pictures. I just want to say that this is a fabulous dish if you take the time to get the right ingredients. The first time I made this I went the 30 miles to a Whole Foods market to get arugula because none of our local stores carried it, and everything was fresh and it was wonderful. This time I used baby arugula from the local store and used a lemon because my limes were beyond sad. Tonight's dinner is a pale imitation of the delicious dinner we had on game night. The lesson here: go get full-grown arugula, it makes a huge difference. In my heart of hearts I knew this would be the case, but sometimes you just don't want to drive 30 miles to get $1.99 worth of produce. I think the other splurge in this dish is to use a nice light broth like Imagine Organic No-Chicken Broth rather than a boullion or a darker broth. Otherwise, if you love avocado, garlic, lime and pasta, then this is definitely the dish for you.

Auntie X's Avocado Wraps

This light, fresh wrap of sweet summer tomatoes and creamy avocado is a satisfying summer lunch. The key ingredient is the Mango Chili vinegar from Trader Joe's that is bright and fruity with just a touch of chili heat.

Makes 4 moderately sized wraps.

ingredients
3 plum tomatoes diced (about 2 cups)
3 scallions (both white and green) thinly sliced
1 avocado diced
2-4 tsp fresh or frozen cilantro (optional)
2 Tbs Trader Joe's Mango Chili vinegar
salt and freshly ground pepper to taste
4 whole wheat flour tortillas

Combine tomato, scallion, and avocado in a bowl. Mix cilantro and Mango Chili vinegar in a small bowl and add to the vegetables mixing thoroughly. Season with salt and pepper, scoop filling into the center of each tortilla and fold burrito-style.

Made as 4 wraps, each serving has approximately 175 Cal, 7 g Fat (1 g Sat, 1 g Poly, 4 g Mono), 31 g Carbs, 5 g Fiber, 5 g Protein

3 WW POINTs