Eat Veggies, save the planet


Vegan Sunomono, Japanese Cucumber Salad with seaweed.
July 10, 2020, 12:01 am
Filed under: recipes, Uncategorized

I am a vegan and need to eat more iodine, B-12, iron and other micronutrients. And so I found this recipe that looked good. I cut down on the seaweed because I thought it might taste too fishy but it was perfect. I hope I din’t lose too much nutrition by soaking the seaweed and tossing out the soaking water

Ingredients

  • 20 grams of Wild Atlantic Wakame Seaweed
  • 1 large Japanese cucumber
  • 1 TBSP soy sauce
  • 1 TBSP Mirin
  • 1 TBSP rice vinegar
  • 1 TBSP sesame oil(not toasted)
  • 1 tsp grated fresh ginger
  • 2 tsps toasted sesame seed.
  • 1 pinch cayenne pepper
  • 1/4 tsp salt

Instructions

  1. Rinse the seaweed and then soak it in at least 5 times its volume until tender, for 10 minutes.
  2. While the Wakame is soaking mix together the soy sauce, Mirin, sesame oil, rice vinegar and ginger.
  3. Put all in jar and shake well
  4. Slice the cucumber very, very thin.
  5. Put cucumber in bowl and add the marinade. Stir and let sit for 10 minutes.
  6. Drain and gently squeeze the Wakame to remove any excess water.
  7. Cut Wakame off stems, cut up into little pieces and add to the marinated cucumbers.
  8. Garnish with the toasted sesame seeds


Seeded Tofu Salad
July 8, 2020, 2:17 pm
Filed under: recipes

This recipe was originally called Mock Tuna Salad, but I didn’t want to insult any tuna out there so I guess I need to rename it? Any suggestions? For now I will call it Seeded Tofu Salad. It is my very favorite tofu salad, full of calcium and tasty too.

Ingredients

  • 16 ounces tofu medium firm or firm, drained
  • 1/3 cup tahini
  • 3 TBSP lemon juice, freshly squeezed
  • 1/4 cup Tamari
  • 1 tsp poppy seeds
  • 1 tsp celery seeds
  • 1 1/2 cups diced celery
  • 1/4 cup fresh parsley, chopped or 2 TBSP of dried parsley, crushed

Directions

  1. In a medium sized bowl put tahini, lemon juice, Tamari, poppy seeds and celery seed. combine well with a spoon.
  2. Add celery and parsley to mixture and stir well.
  3. Crumble tofu as you add it to the mixture,
  4. Use spatula to make sure you stir in all the bottom stuff.
  5. Voila, ready.