Not exact matches
Top with a little more cheese to cover, sprinkle with
sliced scallions, and broil in the oven
until cheese is golden and bubbly, about 3 minutes.
In a large bowl whisk together the
sliced scallions and the next eight ingredients
until well combined.
Add the
sliced scallions and nori; stir briefly
until nori gets soft, and serve.
Ingredients: 1 tablespoon olive oil 2 cups butternut squash, peeled and cut into small dices 1 young leek, thinly
sliced (white and light green parts only)(or sub with a
scallion) 1 clove garlic, minced 1/2 cup water 1/2 teaspoon toasted sesame oil 2 teaspoons fish sauce 2/3 cup coconut milk salt and freshly ground black pepper 1/4 cup pancetta, diced and cooked
until crispy (optional, for garnish) grated Parmesano - Reggiano (optional, for garnish)
Slice scallions and cook
until soft about 5 minutes.
For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute
until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly
sliced scallion 2 small avocados, pitted, peeled, and
sliced or chopped (optional)
Then, add
sliced scallions, fresh
sliced chiles, garlic, and ginger, or any combination that you happen to have on hand, cooking them just
until fragrant.
Meanwhile, remove dark green tops from
scallions and thinly
slice on a diagonal; transfer to a small bowl of ice water and let sit
until scallions begin to curl, 10 — 15 minutes.
Add a little more oil to the same pan and sauté some
sliced mushrooms (shiitakes add tons of meaty flavor, but use whatever you've got),
scallions, and some minced garlic and ginger
until mushrooms are browned.
Another favorite quick dinner: firm or soft tofu steamed
until warmed through, then drizzled with soy sauce and toasted sesame oil and topped with a handful of
sliced scallions and sesame seeds.