A friend is going to college and I'm making him a care package. I want to send some food along, but something other than the typical cookies or brownies.
What will travel well (from Northern Georgia to Southern Florida) and won't mind the heat? He has access to a kitchen (not one that's shared by everyone on the floor, but a real kitchen), so I don't know if that makes a difference.
Thanks in advance.
In an attempt to avoid the vegan coconut cream pie in my fridge and consume real food, I made the following tasty distraction:
1/2 wild rice
1 1/2 cups water
1 tablespoon dried rosemary
1/2 tablespoon dried lemon grass
1/2 teaspoon turmeric
2 tablespoon of dried basil
1 tablespoon balsamic vinegar
Boil water, add rice and spices, let simmer for 35-40 minutes or until rice is tender.
While rice is cooking, chop up and marinate tempeh in the following:
1/2 cup soy sauce
1 tablespoon of paprika
2 cloves finely chopped garlic
After the rice has been cooking for about 30 minutes, add the tempeh, stir and continue cooking until desired texture is reached. Serves one hungry vegan with room for a slice of pie.
1. I'm making the summer salad rolls from the July/August issue of Vegetarian Times, and most of the ingredients called for are things I've never worked with, like papaya, avocado, and spring roll wrappers. You don't fry them, so the wrappers need to be nice and soft and moist when served, and they're lined with Boston lettuce for stability. The papaya and avocado, among other things, are cut into thin strips and rolled up in there raw. Strips of baked Thai tofu (I guess like the stuff by White Wave) get rolled up as well, though I don't have any, so I'm just seasoning and frying some plain tofu. The recipe makes 12 rolls, and though I'm the only one eating them, I don't mind making a full batch so I can have a couple for lunch every day at work. The magazine says you can make them ahead and put them in tupperware in the fridge, but doesn't say how long they'll keep; I'm hoping they'll survive this coming week. Will the wrappers get dehydrated again and/or contribute to the lettuce wilting? Will the papaya and avocado spoil? As long as the tofu is well cooked, it will be okay, right? Tips for success are welcome.
2. Since I'll have wrappers left over in the package, I'm making some normal fried spring rolls with bean threads since I can't find anything labeled "glass noodles". The Food Network's website's online glossary says they're the same thing..?
3. About six months ago I stumbled across a sort of encyclopedia of soy online, which I bookmarked on a computer that is now comatose. It had pictures, descriptions, and suggested uses for a whole spectrum of soy items, from silken tofu to okara to that stuff they skim off the top of soymilk and sell in sticks. Does anyone have a link? (If it was something I originally found in the memories, you may join me in kicking me.)