I also added 3 thinly
sliced scallions because I had them.
Not exact matches
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (
scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil
because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4
slices of lime — to serve
4 tablespoons extra virgin olive oil, divided 1 teaspoon Sriracha (optional) Salt For the Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms
because I love them) 1 ripe avocado, diced 2
scallions, white and light green parts only, thinly
sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground pepper
Last Saturday our lunch menu for the publishing workshop consisted of cauliflower with romesco, roasted brussels sprouts with a ginger
scallion sauce, mushroom toasts, and this honey baked eggplant dish (which everyone kept calling eggplant lasagna, which is probably
because it was reminiscent of lasagna / eggplant parmesan with layers of thinly
sliced eggplant, red sauce, and cheese).
For lunch, we feasted on cauliflower with romesco, roasted brussels sprouts with a ginger
scallion sauce, mushroom toasts, and this honey baked eggplant dish (which everyone kept calling eggplant lasagna, which is probably
because it was reminiscent of lasagna / eggplant parmesan with layers of thinly
sliced eggplant, red sauce, and cheese).