This Week's Specials.

What's on the menu this week at Chez Melisser?
The arrival of some new kitchen accouterments have resulted in a wave of new dishes!

Panko Buffalo Tofu

I bought some Panko (Japanese style bread crumbs) & then raided my cabinets to find something to use it with. Tofu was the winner!
The buffalo in this dish comes from the buffalo sauce I marinated the pressed tofu in before coating them with breadcrumbs & baking them to a crisp. Yum!





Lemon Sorbet

I finally bought myself an Ice Cream Maker! I've been talking about it for ages, but a trip to Target revealed a basic inexpensive model, so I snagged it.

Making this sorbet was amazingly easy;
1/2 cup water + 1/2 cup sugar, combine in a pot & heat until lightly boiling & sugar is dissolved.
1/2 cup lemon juice + 2 teaspoons lemon zest.
Combine them all & put them in the refrigerator to cool. Once they're cold, throw them in the machine & you're set!

Additionally, my new Microplane Grater / Zester is ruling my world! No more crappy cheese grater for this little lady. Lemons are zested with ease, ginger is grated to perfection, & I am a happy person.



Raw Zucchini Spring Rolls with Soy-Ginger Dipping Sauce

Another new addition to my kitchen cabinets is a Mandoline! While I've already shaved off my fingertip (haha), I've also made some beautifully cut veggies, which made these rolls possible.
This was my first foray in to raw foods after being inspired by a dish at Cafe La Vie in Santa Cruz. They're so simple; long strips of zucchini with julienned carrots & zucchini of various sizes inside. Other great additions would be bell peppers, avocado, or bean sprouts!

The sauce was not raw, but was very tasty, especially as a dip for our side of tofu noodles. I think well try something creamier for the rolls next time, but I would recommend this basic Asian sauce for other dishes, it works as a dip or a marinade!

Soy Ginger Dipping Sauce
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 small garlic glove, minced.
1/4 teaspoon ginger, grated.

Whisk them all together & you're done!

Also on the menu this week:
Tex Mex Lentils with tons of veggie from the Farmers Market!
Nachos ala Real Food Daily with their amazing Jalapeno Cashew Cheddar, thanks to my new Food Processor!
Vegan Donuts from both VeganYumYum & the Damn Tasty Vegan Baking Guide!

Quick! Someone give me a reason to make cupcakes!