Monday, July 2, 2007

Veggs Two Ways

Vegan eggs that is; eggrolls and eggplant. Last night for dinner we had a tapas style dinner (only in the sense that we had small plates) that included tofu curry eggrolls from Banyan Foods, a Texas family-owned business that sells tofu products. Sorry, they aren't available outside the Lone Star State! These were crispy, not too oily, and had a great curry flavor. John and I both gobbled them up at lightning speed.


And onto the next course, I made Nasu Dengaku (Japanese broiled eggplants with miso) from Fatfree Vegan Kitchen (check out her picture, mine is nowhere near as artistic). I am always on the lookout for eggplant recipes that don't really taste like eggplant. This recipe let the eggplant shine through a little, but the miso sauce was amazing and the toasted sesame seeds added a nice balance. Try this recipe out if you have the chance!


6 comments:

SusanV said...

I think your photos look fabulous! Glad you liked the eggplant.

When I visit Texas again, I'm going to look for those eggrolls. They sound great!

Monika K said...

The best thing about those eggrolls is that they didn't look saturated in oil (which is so often the case).

I'm always glad to see people reviewing eachother's recipes - I try to keep track of all the winners so I can give them a try too.

Great post - thanks!

bazu said...

Yum! I've been wanting to try that eggplant myself. Glad you liked it! And those egg rolls- wow! Is 2000 miles too long to drive for some egg rolls?

aTxVegn said...

Those eggrolls look great! I've never seen anything besides the packaged tofu from Banyon.

I'm not a fan of eggplant but it looks like yours turned out great.

madeinalaska said...

That eggplant looks fabulous! sooo-right up my alley!

vko said...

I just had Nasu Dengaku at my favorite Japanese restaurant for lunch the other day. Yours looks delicious- am going to have to try it!