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Pay it forward giveaway | Nori roll-ups | Scallion flatbread | Cappuccino muffins

By Andrea's easy vegan cooking

I recently flirted with the random fairy, and my wish to achieve random selection was happily fulfilled. I won the pay it forward drawing hosted by Mary on her blog, Mitten Machen. This means I received a lovely box of Maine products from Mary, and the obligation to send a box of Washington state goodies to a randomly selected reader of this blog. From my perspective this was a double treat; I received a gift, and now I get to seek out and choose special, locally made items to share with one of you. I've already got a few things picked out, and I'm learning about other local products that would be fun to receive. If you would like to take part in this pay it forward giveaway, mention your intention in a comment on this post. I'll randomly select a winner on May 11 and announce it in a post. (Remember, by entering this contest you're agreeing to hold a giveaway of your own, and award a box of local treats to someone else.)

My box contained a beautiful card with a Maine photo, A soy candle with the scent of the Maine woods, a leaf made of solid maple sugar, a handmade wooden bookmark, and a refrigerator magnet based on a painting by a Maine artist. Thank you so much, Mary!


Bits and crumbs

I've mentioned many times on this blog that I prefer simple foods. The stuff I often eat doesn't really warrant a blog post, and here is proof of that. I'd been munching practically all day, and wanted a light supper. Above you see wok-grilled local asparagus and canned chickpeas, topped with roasted red pepper spread, and served with a green salad. See what I mean?

Nori makes a convenient and tasty wrap for more than just rice. One of my favorite fast snacks is to cut two thin slices of cold, baked tofu into narrow strips, and lay them along one end of a toasted nori sheet, generously pile baby salad mix on top, and roll up. You can't cut this into pieces ? you have to hold it and munch. It tastes so great I usually have to make a second one as soon as I've finished the first.

I saw a post by Zoa on The Airy Way about the scallion pancakes she made with a yeasted dough. It reminded me of the more traditional version of scallion pancakes we learned to make in a Chinese cooking class. Zoa made hers with dough she had stored in her refrigerator, and when I saw her pancake I was immediately attacked by a powerful craving. I've been using my stored bread dough (based on Healthy Bread in Five minutes a Day) to make English muffins and assorted flatbreads, why not scallion pancakes? I flattened a piece of dough, coated it with toasted sesame oil and chopped scallions, and rolled the pancake in the traditional way. I baked it in my wok and enjoyed it with supper. Great idea, Zoa!


More recipe testing

These are cappuccino muffins from Celene Steen and Joni Marie Newman. What more can I say?


Hey. Don't leave without entering the pay it forward giveaway! I'm serious. I've got some fun and tasty items planned for my pay it forward box, and you don't want to be left out. Just mention in your comment that you'd like to be included. (There are some GF products in the box so don't be afraid to enter if you need a GF assortment. You can always share anything that might not be OK.)

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By Andrea's easy vegan cooking (Visit website)

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