Iâ€™ve been dying to make kimchi for awhile. I absolutely adore it, but the process always seemed so intimidating. In the end, it wasnâ€™t at all. It takes a bit of patience, but not the kind that requires attention. Instead, you spend a few minutes preparing the cabbage, then you let it go for a few days only to have it ready to eat without you having moved a muscle beyond initial preparation. The result is packed with healthy probiotics and is absolutely spicy and delicious. Please try this!
I adore roasted tomatoes. Their color and taste deepen after baking and they can really hold their own in a dish. One of my favorite combinations is roasted tomatoes and goat cheese. With the addition of roasted onion, fresh chives, and soy sauce, the pair are taken to another level. The result is an elegant and downright delicious appetizer that suits every appetite. And, lycopene, an antioxidant found in tomatoes, is more readily absorbed when cooked!
Roasted Tomato & Onion with Goat Cheese
- 3 large tomatoes
- 1 large white onion
- Dash of salt and pepper
- 1/4 cup olive oil
- 2 tsp chives, chopped
- 2 tbsp goat cheese
- 1 tbsp soy sauce
Stem and cut the tomatoes into fourths, dice the onion, and place them on a baking sheet.
Season with salt and pepper and drizzle with olive oil. Pop into the oven at 375 degrees Fahrenheit for 25 minutes, or until the tomatoes and onion are browned and tender.
Serve with a garnish of chopped fresh dill and crumbled goat cheese or feta. Drizzle with soy sauce. Enjoy!
I accompany most meals with some sort of cooked vegetable, and the challenge has always been to accent its flavor with a complementary sauce. This ginger soy sauce recipe is one that I resort to most often for an extra kick to my side dish. The greatest thing about pairing broccoli with this sauce, or any sauce for that matter, is that the florets absorb the liquid and make for a tastier and more satisfying bite! Fresh cherry tomatoes add even more flavor and color contrast.
Broccoli with Ginger Soy Sauce
Cook Time: 5 minutes
Keywords: side dish vegan vegetarian broccoli soy sauce ginger cherry tomatoes
- 1 cup stemmed broccoli
- 1/2 cup halved cherry tomatoes
- 3 tbsp soy sauce
- 1 garlic clove, chopped
- 1 tsp fresh ginger, chopped
- Juice of half a lemon
Remove the stems from the broccoli and place florets in a pan filled with 1/2-inch deep water â€“ just enough so that the entire area of the pan is covered in water, but the depth doesnâ€™t reach half-way up the height of the broccoli. Cover with a lid and cook over medium heat until tender.
While the broccoli is cooking, combine the juice of half a lemon, the chopped garlic and ginger, and the halved cherry tomatoes to 3 tablespoons of soy sauce. Mix to coat the tomatoes.
When the broccoli is finished cooking, serve in a dish and top with the tomato and ginger soy sauce mixture. Enjoy!
Love these colors!
This recipe brings some oomph to otherwise boring brown rice. All you need to add is some soy sauce, fresh ginger, and scallions for an Asian flair to this mealtime mainstay.
Letâ€™s talk about the glow.
Brown rice: is an excellent source of manganese and a good source of selenium and magnesium, provides energy due to its carbohydrate and protein content, lowers cholesterol, provides 14 percent of the daily recommended allowance of dietary fiber, reduces the risk of cancer, decreases pain from rheumatoid arthritis, reduces the risk of asthma, prevents heart disease, and lowers the risk of type 2 diabetes.
Quick Asian Rice
Ingredients (1 serving)
- 1 cup of cooked brown rice
- 1 tbsp of extra-virgin olive oil
- 1 tbsp of fresh ginger, chopped
- 2 tbsp of scallions, chopped
- 2 tbsp of soy sauce
Chop scallions and ginger and add to hot pan with extra virgin olive oil. They should make a sizzling sound upon touching the oil. Fry for 30 seconds before adding rice.
Cook brown rice according to package instructions to yield 1 cup of cooked brown rice.
Add the brown rice and 2 tbsp of soy sauce to the pan with scallions and ginger. Stir so the soy sauce is evenly distributed and mixture continues to fry for approximately 1 minute.
And just like that, youâ€™re done.
Serve for one.
BUT, you wonâ€™t miss it. Nothing cauliflower canâ€™t fix.
A party favorite. A feast for the eyes, a delight to the taste, and a gift for your body.
Sushi (almost 100% raw, vegan, rice-free)
– 1 cup cauliflower, chopped or food-processed into little pieces
– 1 carrot
– 1 cucumber
– 1 red bell pepper
– 1 avocado
– 2 stalks green onion
– 3 tbsp soy sauce
– 1/2 tbsp shredded ginger
– nori sheets (however many the vegetable output can fit)
Fire the pepper while you prepare the rest of the vegetables, making sure to turn it occasionally until it is completely cooked through (blackened).
Slice the vegetables into even-sized slices.
When the pepper is done, throw it into a paper bag for a few minutes, allowing it to steam from its own heat. This will make removing the skin a breeze.
Then chop it like the rest of the vegetables.
Food process the cauliflower. This will be the â€œriceâ€.
You want to roll the nori with the horizontal lines.
Begin to layer as such:
Roll tightly, folding the nori unto itself as you go.
Wet the edge with a bit of water to help it stick closed.
Combine the soy sauce with fresh ginger. Then, go for a swimâ€¦
With the weather getting colder, Iâ€™ve been all about the soups.
Raw (but warmed) tomato soup:
But the outdoor dining and Bosphorus views are still in the cards:
It’s rare I come across anything remotely ethnic in Istanbul, so seeing Wakame was quite the surprise. I adore seaweed, but it has to be paired with a dressing that cuts the “fish” or, well, “sea” taste, or else its a bit overwhelming for me. Seaweed weighs the salad down, but not in a bad way; in fact, in a very, very good way. Something as simple as this recipe is filling enough for a meal.
Spinach & Seaweed Salad w/Tahini Glaze Dressing
1/2 cup dried Wakame seaweed, soaked in 1 cup of filtered lukewarm water
1/4 cup tahini
1 tbsp soy sauce
1 tbsp honey
Soak the Wakame in water. 1:2 ratio.
In less than 5 minutes, it will soften up and be ready to drain, then eat!
For the dressing, combine the tahini, soy sauce, and honey.
Toss together the components of the salad.
Voila! So easy, so delicious! The seaweed gives the salad some bulk, filling you up with protein and essential fats while the tahini glaze provides a creamy twist. You barely realize spinach is a main player. Light, healthy, but oh-so-satisfying!!
Chomp chomp chompâ€¦.bowl licked clean in less than 5 minutes.