It’s been a while.

Umami & MeHi friends. It’s been a while.

You can tell when I haven’t been cooking when my blog is barren. I haven’t written a post in almost 3 weeks!!! Way too long and I’m so sorry! I was away in San Francisco for a weekend and the rest of the time I haven’t cooked. I hadn’t grocery shopped, my fridge and cupboards are barren… WHO AM I!??

Well, the wait is over and I’m back! Up on the menu today? Moroccan vegetable stew.
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The BEST Vietnamese salad roll, ever.

Raw enoki mushroom and avocado salad rollsI absolutely LOVE Vietnamese salad rolls. Whether it is the traditional one with shrimp, minced pork, Vietnamese ham, or whatever, they are one of my favourite ways to eat a salad because who has the time to sit down and eat nowadays?! They are great for an on-the-go lunch or snack and are even more delicious with a few dabs of Sriracha and hoisin sauce. Mm….

Lately I have been finding myself skipping the rice noodles traditionally found encased inside the roll as a lighter and healthier way to eat my rolls. I usually throw more lettuce or greens in there but sometimes, I do miss those carb-y noodles. I hadn’t ever found a suitable substitute those noodles…UNTIL NOW.

Introducing to you, my raw enoki mushroom and avocado salad rolls.
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A little taste of Deutschland.

Braised red cabbageI love German food. Juicy bratwursts, rouladen, spaetzle, sauerkraut… Ugh, can you say heaven?! Besides all the big names in German food, there is one side dish that has totally stolen my heart and is completely simple and just seems to go with EVERYTHING. I’m talking about braised red cabbage.

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