Fri & Sat dinner

Friday night dinner: Lotus root mini-cakes with sweet chili sauce and bacon wrapped tofu. The two work really well together. Loved the lotus cake and it's dumpling-like texture sans any kind of grains - it's all veggies. It was the first time I tasted sweet chili sauce and I really like it. I think it tastes like a Thai sweet and sour sauce. The only part of the prep that was time consuming was grating the lotus root. I think I had my mandolin shredder setting too small so it took forever but I will make both again.

Tonight's dinner: Zucchini & chickpea pancakes (thanks to Cooking for Monkeys for posting this recipe on her site) with nut and fruit chutney along with curried kidney beans and veggies. The chutney can overpower the pancakes if you add too much. Just a touch is nice.

I like everything I have made this week (except the eggplant dish) because they were all super easy to make, tasty, and were made with minimal ingredients. I don't like making food with a long ingredient list with multiple steps so these were right up my alley. I hope you enjoyed my week of Asian cooking and are inspired to try something new. :)

Update 9/22: I made roasted carrot spread and it tastes WONDERFUL as a dip with the chickpea pancakes. The two complement each other very nicely.