Tonight's dip is a bit of an experiment. It's cilantro-coconut pesto:
Which I made by taking my favorite pesto recipe, replacing all the nuts with unsweetened (obvs!) shredded coconut, replacing the olive oil with peanut oil, replacing all the greens with cilantro, mint, and just a little basil. Oh, and I put in a hot chile pepper I had around because, you know. (That's where the nice red flecks come from!) And I left out the nooch because that just seemed weird.
I was hoping for something halfway between my favorite coconut-cilantro chutney and pesto, and this is pretty close to it. We ate... most of it.
For dippers, I made fresh spring rolls. Here are the innards before I wrapped them up:
Some tofu, marinated in soy sauce and then lightly sauteed; then carrots, zucchini, and breakfast radish sliced into matchsticks.
Here they are assembled:
Unfortunately, J was a bit late getting home so by the time they were assembled, it was like 7 p.m. and the natural light was gone. Too bad! They were pretty. And pretty tasty. Mmmm.
I'm falling over tired and I still need to put an hour or two of work into some stuff for grad school so yeah... I'm going to call it a day for now!