Not exact matches
Amongst my plate: tostones [Cuban fried plantains with black beans + sour cream],
tofu nut balls +
tofu tahini dressing, vegetable potato latkes, lemon + herb shrimp, fava bean spread, caprese toasts, dolmas, puff pastry and filo dough - wrapped
asparagus, and a piece of corn
on the cob [for the sake of summer].
You can use any vegetable you wish try
asparagus, pumpkin, carrot, avocado, cucumber, shiitake mushroom,
tofu, thin sliced egg omelette, etc... Thinly slice or julienne vegetables, parboiling if necessary tie
on with a thin (1/4» or 6 mm) strip of nori or vegetable strip wrapped around the whole sushi if needed..
Fried rice made with wild rice, a thin omelette cut into strips, a splash of soy sauce,
tofu, and whatever seasonal greens you have
on hand - peas,
asparagus, pea shoots, spinach.
I subbed
asparagus for the
tofu since it's that season here in Germany and added a sprinkle of nutritional yeast
on the second serving that really took it over the top.
I've been hooked
on quick pan-fried
tofu and
asparagus (with perhaps a few dashes each of soy sauce, mirin and sesame oil) served with a sriracha aioli the past couple of weeks, but I finally got to the asian grocery store to pick up the rest of the ingredients I was missing to make this sauce and I'm excited to try it.
Asparagus and
tofu form the base, but it has quite a lot going
on beyond that.
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