Ready to roll?

This past Friday, the day before the Thanksgiving holiday week, we had anticipated very slow day. Much to my surprise, the following dish was sold out by 12:15. 45 minutes into service. Wow! Here are the details on the dish:

Spiced tofu and cabbage rolls with almond cream and coconut-mint chutney

Very green rice and spinach

This is a lighter take on a spring roll. Rather than frying, I wanted to bake it. So the question of the type of wrapper was in order. Filo dough crossed my mind, but in a high volume setting, the intricate handling of the delicate pastry sheets was out of the question. So brick dough, also know as feuilles de brick, came to the rescue. The brick dough was lightly brushed with extra-virgin olive oil on the outer shell and filled with seasoned firm tofu, shredded green and purple cabbage, fresh coriander, mint, and scallions. The seasoning for the tofu consisted of dry toasted coriander, fennel, and cumin seeds which were then finely ground. A touch of turmeric was added to the spice blend. Accompanied with rolls were an almond cream (toasted almonds, Braggs liquid aminos, maple syrup, and lime juice) and coconut-mint chutney (unsweetened shredded coconut, fresh mint, agave, lime juice, and coconut water).

To make the rice green, jasmine rice was steamed with matcha green tea powder and fresh minced ginger. Then it was tossed with edamame, fresh baby spinach, and a touch of honey, and extra-virgin olive oil.

Light, flavorful, and quite delicious.