Deviating from my menu...but making lots of yummy things in the process!

I had several tomatoes that were asking to be used and a couple of fresh jalepenos from my garden looking perfectly green and ripe so I decided it was definitely time to make some salsa! I also whipped up a few tortilla chips to pair the salsa with as a somewhat healthy snack. When we lived in Africa, this was a popular appetizer that my mom was known for within our missionary community. And I never doubted why!!

Fresh Salsa
5 medium tomatoes,cored and chopped
1/3 cup chopped cilantro
1/2 t sea salt
juice of 2 limes
1/2 T dried minced onions
3/4 t garlic powder
1 large or 2 small jalepenos (seed them if you want a milder salsa; leave the seeds in for a spicier version)
Serve with tortilla chips - I brushed flour tortillas with canola oil and cut into wedges. Then baked them at 400 degrees for about 4 min per side.




I have always heard that tempeh is an acquired taste and that seitan is not so much - I have found this to perhaps not be the case for us. I think tempeh has a very mild taste and seitan is harder to get used to! Nonetheless, these Baja Style Tacos were really yummy - full of flavor and topped with a very tasty slaw and lime crema.


With only a little time and after a very busy day, I tried to think of something that would require little prep, work or cleanup and decided to make yet another batch of veggie rolls. I actually used spring roll wrappers this time and really liked them. I made them up and didn't cook them right away so some of the juices seaped out, making them a bit fall-apart prone when I cooked them. So, in the future, I would cook them immediately and not let them sit. The filling was quite yummy and the wrappers worked nicely. Since I have not been able to find egg roll wrappers without eggs in them (only won ton wrappers which are small and require you to make a ton for a meal!), these were a good stand-in and were speedier to use since they are much bigger than won ton wrappers.

Easy Spring Rolls
5 cups shredded veggies (these are very versatile in that you can use any veggies you like - I used a mixture of cabbage, carrots, cauliflower,and green onions)
2 cloves minced garlic
1 T sesame oil
1 T olive oil
2 T cider vinegar
3 T soy sauce
1 1/2 t sugar
3 T sriracha sauce
Spring roll wrappers

Heat olive oil in skillet over medium heat. Add veggies and garlic and stir-fry for 5 minutes. Add remaining ingredients and cook an additional 3-5 minutes. Remove from heat. Place spring roll wrapper in front of you in a diamond shape. Fill spring roll wrappers with 2-3 T filling. Fold bottom point up and over filling. Fold side points over bottom point and continue rolling until closed. Place a coating of canola oil in frying pan and heat. Fry spring rolls until crisped and golden on all sides - about 5-7 min total. Serve with sweet and sour sauce.

My sweet and sour sauce is a sauce recipe my family uses for chicken. It's called Canton Chicken and for years has been a favorite for us. Now that we are eating a vegan diet, I don't make it anymore. However, a while back I decided the sauce would make a fabulous sweet and sour sauce in addition to the fact that I think bottled sweet and sour sauce is sadly lacking and pricey to boot! Enjoy this tangy sauce on egg rolls, spring rolls, rice etc. My 4 yr old loves to dip his broccoli in it! I always make a double batch to have extra on hand.

Jackson Family Sweet and Sour Sauce
1/2 cup vinegar
1/4 cup water
3/4 cup sugar
2 t soy sauce
1/4 cup pineapple juice
1/2 t salt
3 T ketchup
2 T cornstarch mixed with 3 T water to form a smooth liquidy paste.
Wisk ingredients together (except cornstarch/water mixture) in a saucepan and heat until boiling. Add cornstarch mixture and wisk until smooth and thick.