Kombu/Shroom Soup and spring rolls Hi Shawn

[Guest guest]

Hi Shawn,

My Asian girlfriend at work makes me vegan spring rolls when we have a potluck.

She adds bits of small diced seasoned boiled potatoes with the veggies and they

come out delicious. Just a little food for thought. I find the different

brands of kombu are pretty much the same flavor but some have a thicker texture

and others are more white in color on the outsude.

Now the next thing is epazote. Hope you get a change to try that one in your

beans.

Have a nice start of the new week..........................Donna

 

matrixenos <matrixenos wrote:

 

Hi Donna! Yes great stuff indeed. Next week (since it's getting a

bit hot) I'm going to head to the Asian market again to get some

ingredients to make cold spring rolls.

 

I think I'm going to pick up a different brand of kombu to see if

there is a difference in flavor for the fun of it (and this time make

sure it is plenty white - lol). It was pretty cool trying something

new and I can finally say I've tried this.

 

The soup was really good and didn't last long - lol. It was a lovely

Asian flavored healthy vegetable soup (only a little bit of oil at the

beginning). I'd think you could add in some sesame oil for a twist.

 

I think I'm going to make pintos again sometime this week. I'm going

to add in a sheet or two of kombu - make it a Tex-Asian dish instead

of Tex-Mex. You've mentioned that you'd done that before, correct?

Can't wait! Thanks again.

 

Shawn (having fun with fusion)

 

, GeminiDragon

<thelilacflower> wrote:

> Hi Shawn,

> I will try this recipe minus all the heat................I can't

handle food too hot. Isn't that kombu great stuff? Don't even need

salt when using it.

> Happy Sunday........Donna

>

 

 

 

 

 

[Guest guest]

My sister made me some and they were really good, now I make em' Mine are real

simple. We use the bag of broccoli slaw. If this isn't available for you, all it

is is shredded broccoli and carrot, about 3 parts broccoli to one part carrot I

guess.

In a pan add the broccoli slaw and some garlic, either fresh or powder, then

sprinkle on a bit of vegan fish sauce and soy sauce. Oh yeah, you MUST fry this

in sesame oil, no other oil is the same. A sprinkle of sugar or sweetener of

choice is good too, not too much. Keep sprinkling sauces until you get the

desired taste, then wrap em' up and fry in vegetable oil. You COULD bake for

added health benefit but not me, I'll fry. )

 

Blessings,

Chanda

-

GeminiDragon

Monday, March 14, 2005 12:18 AM

Re: Re: Kombu/Shroom Soup and spring rolls Hi

Shawn

 

 

Hi Shawn,

My Asian girlfriend at work makes me vegan spring rolls when we have a

potluck. She adds bits of small diced seasoned boiled potatoes with the veggies

and they come out delicious. Just a little food for thought. I find the

different brands of kombu are pretty much the same flavor but some have a

thicker texture and others are more white in color on the outsude.

Now the next thing is epazote. Hope you get a change to try that one in your

beans.

Have a nice start of the new week..........................Donna

 

matrixenos <matrixenos wrote:

 

Hi Donna! Yes great stuff indeed. Next week (since it's getting a

bit hot) I'm going to head to the Asian market again to get some

ingredients to make cold spring rolls.

 

I think I'm going to pick up a different brand of kombu to see if

there is a difference in flavor for the fun of it (and this time make

sure it is plenty white - lol). It was pretty cool trying something

new and I can finally say I've tried this.

 

The soup was really good and didn't last long - lol. It was a lovely

Asian flavored healthy vegetable soup (only a little bit of oil at the

beginning). I'd think you could add in some sesame oil for a twist.

 

I think I'm going to make pintos again sometime this week. I'm going

to add in a sheet or two of kombu - make it a Tex-Asian dish instead

of Tex-Mex. You've mentioned that you'd done that before, correct?

Can't wait! Thanks again.

 

Shawn (having fun with fusion)

 

, GeminiDragon

<thelilacflower> wrote:

> Hi Shawn,

> I will try this recipe minus all the heat................I can't

handle food too hot. Isn't that kombu great stuff? Don't even need

salt when using it.

> Happy Sunday........Donna

>