:Vietnamese rice “spring roll skins” (the ones that come hard and you have to soak first), soba noodles, slices of grilled tempeh, parsley, thai peanut satay sauce, pesto sauce.
Summer rolls? Not the original, but this concoction tasted pretty good!
One of those experiments that really looked like it was headed into the ditch from the start. But in this case necessity was the kind-hearted mother of invention. Found the spring roll skins at PCC but no skinny rice noodles, so I went with the soba (had never tried them, but knew they were supposed to be good for you). Tofu? Nah, I’m all scared right now about soy products and cancer–but tempeh has fermented soy in it, which is supposed to negate the bad effects. Basil? Um, not in season: waaayy too expensive. Pesto? Sure, that’ll do. Make my own peanut sauce? Not this time. The jar of it is only three and a half bucks. “Splurge” for the luxury of ease.
When I got home I realized I had run out of lettuce, so I used the only green thing I’d bought at the store: parsley. Not bad! And the pesto sauce combined with the thai peanut??…actually works! (I mean really, both of those sauces are things you can’t go wrong with–like bacon: add it to anything, and it’s better.)
Following what I knew and inserting replacements where needed. When this philosophy actually provides satisfying results (I’d say about sixty percent of the time), I’m reminded of why I really love cooking.