Homemade Starters for Dinner: Stoned Salad Rolls
18 July 2008 by Jean Johnson 
When it’s too hot to even think about boiling the pasta water, try a variation on homemade hummus with a little blue cheese crumbled over the top and a drizz of good oil. Here I smashed up some limas and favas I’d cooked earlier. Seasoned nicely with what have you–in my case, fish sauce, red chile flakes, and coriander–this hummus is a perfect counterpart to the gorgeous lettuce that’s available now–with leaves perfect for dipping and wrapping around the beany paste. A little bread on the side. Some berries for dessert. You’ve got dinner.
You’ve also got food worthy of Hippie Kitchen where Stoned Salad Rolls appear on page 72 along with this rap:
Stoned. Stoner. The Stones. There was plenty of it going around in the Sixties—as far as I recall anyhow. Still, give a bunch of hippies four decades to get their act together, and they’re ready to join the renaissance. Yes! We may have gone to extremes and lost our bearings for a bit, but our original ideas were on target.
Now, before we split—before we take a flying leap off the planet and out into the great mystery—we’re poised for an entirely subversive last hurrah. Dylan’s still doing his thing, and on the British side of the pond Eric Clapton, the Rolling Stones, and the Moody Blues are rocking audiences around the world.
So bring on the Stoned Salad Rolls. Bring on food free from the taint of factory farming and corporate processing. Fine with me to do the work of cooking the beans and smashing them up in my hippie kitchen. Ditto on washing the lettuce. It’s honest labor. It’s heavy, man. It’s a stoner.
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