Sweet and Sour Broccoli Salad
Ingredients (sweet and sour sauce)
- 1 tbsp soy sauce
- 1 tbsp rice wine or white vinegar
- 1 tsp ketchup
- ½ tsp Chilli Sauce
- 1 clove garlic, minced
- 3 tbsp sugar
Instructions:
- In a microwave safe bowl, mix in soy sauce, vinegar, ketchup, chilli sauce, garlic, and sugar.
- Mix well.
- Cover with plastic wrap.
- Place in the microwave at 30 second intervals, stirring in-between, until sauce sugar is fully dissolved & sauce is slightly thickened. This will take about 2-2.5 minutes.
- Carefully remove from the microwave & uncover.
- Set aside until ready to use.
* Leftover sauce can be kept in the fridge for up to 1 week.
You can also check out the tutorial here.
Ingredients (main dish)
- about ½ cup of sweet and sour sauce
- 3 small stalks of broccoli, cleaned, cut into small florets and blanched
- 1 TB of sesame oil
- black sesame seeds
- a handful of roasted cashews
- and 2 stalks of sliced green onions
Instructions:
- Spoon out ¼ a cup of sweet and sour sauce in a large glass bowl. Next add the broccoli and mix. Make sure the florets are evenly coated with the sauce. Drizzle with a tablespoon of sesame oil and mix. Toss in your preferred amount of sesame seeds and a little bit more sweet and sour sauce if desired. Throw in a handful of roasted cashews and mix. Finish with some green onions and give it one last stir.
- Plate on a large plate or in a glass container and drizzle additional sauce if needed. This makes about 3 ½ cups and leftovers can be stored in the fridge for up to 5 days.
Ingredients:
- 530 to 550 grams tomatoes
- 4 grams garlic
- 2 tablespoon olive oil
- 1 teaspoon black pepper
- ¼ teaspoon sugar
- ¼ to ½ cup warm water
- salt as required
- Rinse the tomatoes in water.
- Now slice the tomatoes and place them in a baking tray.
- Add chopped garlic also in the tray.
- Drizzle the olive oil evenly on the tomatoes.
- Roast in a preheated oven at 180 degrees C for 25-30 minutes or till the tomatoes have shrunk in size & got golden.
- When the roasted tomatoes are slightly hot or warm, add them in a blender along with the garlic and all the juices and oil from the tray.
- Add some crushed black pepper, salt and sugar to the blender.
- Add warm or slightly hot water and blend to a smooth puree.
- Pour the soup in serving bowls.
- Garnish the soup with mint or cilantro or cheese or cream.
- Serve roasted tomato soup warm or chilled.
Mushroom & Wheat Berries
Ingredients:
- 1 tablespoons olive oil
- 1 shallot (small, tiny onion), minced
- 2 cups mixed mushrooms, sliced
- 1 tablespoon (or more) soy sauce or tamari
- 2 garlic cloves, minced
- ½ teaspoon chinese 5 spice powder
- about 2 tablespoons mirin (Japanese sweet rice wine)
- 1 cup cooked wheat berries
- 1 cup baked tofu, chopped (optional)
- ¼ cup scallions, handful of micro greens, or herbs of your choice
Instructions:
- Heat a large skillet over medium-high heat. Add oil. Once the oil is hot add the shallots, and let them cook until slightly soft, about 1 minute. Add the mushrooms and stir. Then add a splash of soy sauce... give the pan a good shake, and let the mushrooms cook until they begin to soften, stirring occasionally. 5-8 minutes or so.
- Add in the garlic and five spice powder and stir. Add the mirin to deglaze, scraping off any bits that are sticking to the bottom of the pan. Reduce heat. The mushrooms should be good and soft by now, if they're not let them continue to cook until they are. Add the wheatberries, a drizzle of honey, tofu and stir to combine.
- Remove pan from heat and toss in scallions, microgreens, or any fresh herbs that you're using. Taste and adjust seasonings, add a little more soy sauce if necessary.
Oven-Fried Salmon Cake
Ingredients:
- 1 (14.75 ounce) can wild-caught pink or red salmon
- 1 cup cooked (or canned) sweet potato, mashed
- 2 large eggs, beaten
- ½ cup almond flour
- ½ cup fresh parsley leaves, minced (about 2 tablespoons)
- 2 scallions, white and green, very thinly sliced
- 2 teaspoons Chinese five-spice powder and a splash of coconut aminos
- 1 teaspoon salt
- 1 teaspoon hot sauce
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- zest from 1 lemon
- 2 tablespoons ghee, melted
Instructions:
- Preheat the oven to 425F and cover a large baking sheet with parchment paper.
- Drain the liquid from the salmon and using your fingers, crumble the fish into a large mixing bowl, removing the bones and flaking the fish. Add the sweet potato, eggs, almond flour, parsley, scallions, Old Bay Seasoning, salt, hot pepper sauce, paprika, black pepper, and lemon zest. Mix well and refrigerate for 10 minutes.
- Brush the parchment paper with some of the melted ghee, then use a 1/3 measuring cup to scoop the cakes and drop them onto the parchment. The patties should be about 2 ½ inches wide and about 1 inch thick. Brush the tops of the cakes with ghee, then bake for 20 minutes. Carefully flip each patty with a spatula and return to the oven. (Brush with more ghee if that tickles your fancy.) Bake an additional 10 minutes until golden brown and crisp. Serve with a squeeze of lemon juice and your sauce of choice.