Dinner/CSA Veggies- Rice paper pockets, radish/carrot slaw, kimchi
The kimchi was ready to eat tonight so I wanted to make something asian-ish for dinner. I also wanted to use up some CSA veggies. The result- pan-fried rice paper pockets filled with leeks, red onion, poblano pepper, and yellow squash (all from the CSA), leftover marinated tofu from weekend bahn mi sandwiches, and black sesame seeds. The sauce is a mixture of agave nectar, seven secrets chile oil, tamari, vegetarian “oyster” sauce, and rice vinegar. Served with a simple slaw of shredded carrots, cucumbers, radishes, and pickled jalapenos (all except the radish from the CSA) tossed with rice vinegar, agave nectar, and sea salt. And of course, the kimchi! Since this was my first time making kimchi from scratch I really didn’t know what to expect. It could have been an epic fail moment, but it turned out really well! Thus encouraged, I will be making more kimchi in the future and will likely try different varieties with other vegetables as well.