A Week in Review
Culinary Edition

Dairy-free chocolate mousse ice cream with candied kumquats and a sprig of mint

• Non-dairy chocolate mousse ice cream, using up the chocolate from the Cashew Butta Twixt, plus 7(!) whole eggs, two 500mL soy creamers, about 1 tbsp. of sugar and some sea salt


• Rice paper wrapped fresh spring rolls with smoked salmon, alfalfa sprouts, cucumber, yellow bell pepper strips, baby spinach and mayonnaise


• Thai green veggie curry made with coconut milk, a pre-bottled green curry paste, minced garlic, (Assi brand) fish sauce, pureed ginger, a frozen veggie mix (containing broccoli, carrots, red peppers, green beans, mushrooms and baby corn), king oyster mushrooms, bamboo shoots, yellow onion and snow peas