Fiesta Month: Gone Asian

Before I begin, I wanted to give you all an update on little tummy. Yesterday she had an appointment with her urologist. Unfortunately, my fear came to a reality. He was talking surgery and then he said “sooner rather than later.” Meaning probably within the next month or two. I was screaming in my, “SHE’S NOT EVEN TWO-YEARS-OLD! THIS ISN’T FAIR!”

Bridal shower

I understand why he wants to do it so soon. We can’t wait until she gets another UTI. Having multiple UTIs could damage her kidneys. At this point, we already know that the preventative antibiotic she was given isn’t doing crap and any other treatment we would try would only be focused on healing infections and not getting to the root of the problem.

So surgery it is. Whether I like it or not. Hopefully, this is the final traumatizing step to her being completely healed and never having to go through any of this ever again. I’m just happy she is too young to remember any of this. It is so painful for me to watch, as her mother. Bonus: I’m pregnant here. As if I didn’t have enough emotions to deal with already let’s add this to the mix.

I’ll just be over here tuning the world out and muttering to myself. Everything will be okay. Everything will be okay.

Moving on.

Tomorrow is the official beginning of Fiesta in San Antonio! I so wish I could be there to take all sorts of pictures to share with everyone and to make you all drool over the delicious food. I know my Fiesta Month is pretty darn lame without any of that. I probably could have planned this month better, but it was a last-minute decision. Instead, I encourage everyone to blend up a margarita, dance around your living room to some mariachi music, and chill out with a siesta. Oh, and enjoy this picture of me dressed up for Fiesta when I was younger. Turns out I couldn’t find this photo because my mom had it so I asked her to scan it over to me.

Fiesta

Tonight’s recipe is veering a little east off course. For some reason, I’m constantly trying to mix Mexican and Asian cuisine together. Hey, I think it works. Domo arigato, amigo!

Mexican Veggie Spring Rolls

Mexican Veggie Spring Rolls

vegan, soy-free, nut-free, gluten-free, oil-free

makes 12

Ingredients:

  • 12 rice paper sheets
  • 1 zucchini, sliced into match sticks
  • 1 red bell pepper, sliced into match sticks
  • 1 avocado, thinly sliced
  • 4 green onions, thinly sliced
  • 1/2 cup fresh corn, or frozen and thawed
  • 1/2 cup fresh green peas, or frozen and thawed

Directions:

  1. Divide veggies into 12 equal piles.
  2. Prepare rice paper following directions on the package.
  3. Fill each rice paper with veggies and roll up as tightly as possible.
  4. Serve with Black Bean Ginger Sauce (recipe follows). Enjoy!

MVSR

Mexican Veggie Spring Rolls

Mexican Veggie Spring Rolls

Black Bean Ginger Sauce

vegan, soy-free, nut-free, gluten-free, oil-free

makes about 2 cups

Ingredients:

  • 1.5 cups black beans OR 15. oz can, drained and rinsed
  • 1/2 cup filtered water
  • 1/4 cup coconut aminos
  • juice from 1 lime
  • 2″ piece of ginger, grated
  • 3 garlic cloves, minced

Directions:

  1. Blend all ingredients in a food processor until smooth.
  2. Serve with spring rolls. Store unused sauce in an airtight container in the fridge for up to a week.

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