Today's post is not really original, but it's more of a recipe review. I am not sure how I stumbled upon this recipe for Cara's Crispy Orange Cauliflower on Vegan Richa's site, but I knew I had to make it. When I was an omnivore, one of my favorite take out meals was orange chicken. The last time I really remember having it was from that odd little Chinese place over on MacArthur in North Little Rock and it was 2008's election night. We grabbed take out and headed to Cathy and Garrett's for election results.
So, I have a pretty strong affection for the dish This dish didn't disappoint. I rarely fry anything, but this is something I would definitely make again. The main thing I did differently was to just do all the sauce in the pan (rather than plating then dribbling).
To go with it, I made summer rolls wit some stuff I had in the fridge:
Thinly sliced Napa cabbage
Strips of Vegan Yum Yum's Smoky Miso Tofu
Strips of carrots
Strips of tiny sweet peppers (the kind that come in the mixed bags
Sliced green onions (strips sliced on the bias)
I'm sure there are a million websites that teach you how to so ten ad wrap these rolls. The main thing I warn you of is that you don't want to get them too wet. It's one of those things that you probably just have to try first and find your groove.
We had some Soy Vey in the fridge, so that became the dipping sauce. Hey, I'd just fried all that cauliflower. And, I had even made the Jazzy Vegetarian's Vegaroons for dessert, which are quite great.
Angel lives in Camden, Arkansas where she writes stuff and sometimes sends it out to other people to read. She used to grade papers, but not anymore. Check out her main site to see what she's up to lately.