A few in one!

I haven't become tired of vegan eating...just tired of blogging, I guess!

Last week I managed to stretch some meals out with leftovers (and feeding kids pb&j) so I only really cooked 3 times. Woohoo! One was just ok, one was "warning: do not try this at home", and one was a winner!

A while back I made baked egg rolls, which turned out fine, aside from the fact that I flipped some of them too soon and they fell apart. This time, I decided to try fresh spring rolls. I chopped up cabbage, carrot, cucumber, celery, green onion, cilantro, and bell pepper and let it soak in some sesame oil and rice vinegar. Then I wrapped them up in the spring roll skins (that still sounds gross to me) and let them chill in the fridge.

I made some rice and stir fried some veggies to go along with these, and we used some gluten free teriyaki sauce for dipping. The verdict: meh. The rolls were definitely cool and fresh, which makes them great for summer. They were just missing some spice or flavor or something. I guess that's where a recipe would come in handy! Esther picked the skin off and ate a few bites, and Isaac took one bite and spit it out on his plate. Lovely. 

I think it makes for a nice, green plate!

Anyway, moving on! I decided to make a lemon, sage, and tomato pasta with salad. The recipe sounded good...the result was NOT. The first problem was that it had NO flavor. I've never cooked with fresh sage and was really looking forward to it. Boo. And it didn't help that I overcooked the gluten free pasta. Blech. The kids wouldn't eat it at all, Kyle and I forced down one serving, and I actually threw away the leftovers. I never do that...I will eat the same thing for 5 days before I waste food! I guess one good thing is that we all, even the kids, ate a bunch of salad.

Uuuuuugh.

Finally, I made a lentil soup from allrecipes that was really good, and we all actually ate it. It had great flavor, lots of vegetables, and was really filling. It also made a TON. Kyle and I had it again for dinner the next night, and I also have 2 lunch sized servings in the freezer. Hooray! I added more kale, cilantro and carrots, and used crushed cumin instead of the seeds. I also used green lentils instead of red because that's what I had. PERFECT winter soup!

This week I'm trying one new recipe and some tried and true ones. And I'll try to post more regularly!