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Community Cooking with A Culinary Uprising

  • July 26, 2026 2:00 PM - 4:00 PM
  • Eastern Daylight Time

Ticket Price $5.00 Register Now
Description

Join us on Zoom as we make a vegan Bloodroot recipe together and connect through food, memory, and community. This is not a cooking class. It’s a shared experience, cooking side by side in our own kitchens.

*Space is limited to 20 attendees, reserve your spot.

* If the $5 registration fee is a barrier to attending, please email us at bloodrootdoc@gmail.com.

Our intention is to celebrate and keep alive the legacy of Bloodroot.To gather, cook, and share those familiar tastes, even now that Bloodroot’s doors are closed.

Come as you are. Cook with us. https://us05web.zoom.us/j/7037186117?pwd=2c7rUEAp6U0bRj4l39gboz9bQFJda7.1  *we will be recording this event. 

 Here's your recipe:

Vietnamese summer rolls

  1. Cut ¾ lb. fresh tofu in ½" slices. Wrap in absorbent paper, place on a plate in the refrigerator with a can or container on top to weight and compress it. Leave as such for one hour.

  2. Shred 1 large or 2 small carrots and 1 cup red cabbage. Dice 1 cup celery hearts. Set aside.

  3. Make peanut sauce: Chop 1 teaspoon lemongrass* very fine. Place in a bowl. Add 1 tablespoon tamarind concentrate.* Stir in 2 tablespoons lime juice. Gradually add ⅔ cup organic peanut butter. Thin with 1 cup coconut milk. Sweeten with 1 teaspoon agave nectar. Season with 1 teaspoon salt. Mince 1 shallot or scallion and stir in. Correct seasoning to be appropriately salty, sweet, and sour. Refrigerate.

  4. Dice sliced tofu. Use a large frying pan and moderate to high heat to fry tofu cubes in 2 to 3 tablespoons grape seed oil. Turn often, for up to 10 minutes, or until cubes are golden. Remove to a bowl. Add carrot, cabbage and celery to pan and stir fry briefly over high heat. Remove and add to tofu bowl. Sprinkle mixture with 1 teaspoon toasted sesame oil.*

  5. Bring a small pot of water to a boil. Add 4 oz. mung bean vermicelli.* Cook just a few minutes, until tender. Drain; slice coarsely. Add to tofu mix. Chop 2 tablespoons basil (preferably Thai), 2 tablespoons cilantro and add to mix with ¼ cup mint leaves. Season this mixture to taste with rice wine vinegar, Kim Lan soy paste* or soy sauce. Refrigerate, covered. Roast 1 cup peanuts in toaster oven at 300°F for 10 minutes. Cool. Set aside.

  6. An hour before dinner, make wraps. You will need Vietnamese rice paper “spring roll” rounds: Six inch diameter (3 per diner) or 9 inch diameter (1 to 2 per diner). Soak one at a time in a bowl of hot tap water. Lift onto a damp dish towel. Lay a flat lettuce leaf onto rice paper. Top with filling, a few peanuts, a sprinkle of sesame seeds and 1 or 2 mint leaves. Fold bottom up, then sides in, and roll as tightly as possible. Place on serving plate and repeat. Cover with plastic wrap and refrigerate.

  7. Serve garnished with mung bean sprouts,* cucumber spears and slices of red onion. Each diner needs a little bowl of peanut sauce. A half teaspoon of Chile Paste with Garlic* in the center of the peanut sauce may be stirred in for those who like it hot.

serves 6 to 8

*Available in Asian markets

Ingredients for Vietnamese Summer Rolls

  • ¾ lb. fresh tofu

  • 1 large or 2 small carrots

  • 1 cup red cabbage

  • 1 cup celery hearts

  • 1 teaspoon lemongrass

  • 1 tablespoon tamarind concentrate

  • 2 tablespoons lime juice

  • ⅔ cup organic peanut butter *

  • 1 cup coconut milk

  • 1 teaspoon agave nectar

  • 1 teaspoon salt

  • 1 shallot or scallion

  • 2 to 3 tablespoons grape seed oil

  • 1 teaspoon toasted sesame oil

  • 4 oz. mung bean vermicelli

  • 2 tablespoons basil, preferably Thai basil

  • 2 tablespoons cilantro

  • ¼ cup mint leaves, plus additional mint leaves for assembling the rolls

  • Rice wine vinegar, to taste

  • Kim Lan soy paste or soy sauce, to taste

  • 1 cup peanuts

  • Rice paper “spring roll” rounds, either 6-inch rounds, 3 per diner, or 9-inch rounds, 1 to 2 per diner

  • Lettuce leaves, 1 per roll

  • Sesame seeds, as needed

  • Mung bean sprouts, for garnish

  • Cucumber spears, for garnish

  • Red onion, sliced, for garnish

  • Chile Paste with Garlic, optional, ½ teaspoon per serving of peanut sauce for those who like it hot

     

*Annie Laurie's peanut butter recommendation is Green Mountain Peanut Butter (Creamy). One of A Culinary Uprising's sponsors, this woman-owned company handcrafts fresh, all-natural peanut butter in small batches in northern Vermont. Made with no added oils, preservatives, or sugars, it's 100% made in the USA, from the peanuts to the packaging. Learn more at greenmountainpb.com.

 

PREP BEFORE JOINING THE ZOOM

• Press tofu
• Shred carrot and purple cabbage
• Wash herbs
• Roast Peanuts

HAVE READY TO USE

• Measuring cups and spoons
• Grapeseed oil
• Peanuts & Peanut butter
• Coconut milk

GATHER ALL SPICES AND WASHED HERBS

EQUIPMENT
• Large skillet or frying pan
• Baking sheet
• Large & small mixing bowls



 

Date & Time

Sun, Jul 26, 2026 2:00 PM - 4:00 PM

A Culinary Uprising: The Story of Bloodroot