So I made the eggroll filling from the Simple Little Vegan Slowcooker, but couldn't find vegan egg roll wrappers, so I just made spring rolls instead. They're okay. It could be because I baked them instead of frying. I made an easy peanut sauce from VegWeb to spice it up a bit, and served it with some seasoned brown basmati. I do enjoy the crunchiness of the rolls though.
I was left with 3/4 of a head of cabbage from the rolls, so I made the tomato cabbage soup from La Dolce Vegan. It was a last minute meal, so I didn't have any caraway seeds and used cumin seeds instead. Very good. I stirred in some rice to the leftover soup today, and it was even better.
I had planned on making some things from Vive this week, but it may have to wait unfortunately, since I have all these leftovers to eat! Billy refuses to eat anything containing cabbage, so I'm on my own.
Anyone have any ideas on how I can use up half a head of cabbage?