1/2〜3/4 cup mayonnaise
1 Japanese green pepper
5-6 green onions
peel of Japanese cucumber
1/2〜1 cup parsley
kaiware (optional)
4 Tbsp rice vinegar
garlic pwd to taste
salt, pepper to taste
Mix well in blender. Serve with any salad. Keep up to 2 weeks in frig.
Make-ahead and chill! Served in a tart refreshing marinade!
3 Japanese eggplants, cut in combs
green beans, or kaiware daikon
1 dried red pepper, thinly sliced
chopped green onion
Steam the eggplant about 10 minutes. Arrange on a platter with cooked green beans. Allow to cool. Sprinkle with red pepper and green onions. Cover with marinade and chill.
Sauce: 2 1/2 Tbsp soy sauce
1 Tbsp rice vinegar
1Tbsp sesame oil
2 teas sugar
1 Tbsp sesame seeds
A very fresh, summer vegan dish！
This is a delicious vegan dish! Very colorful and a popular side dish!
How to cook quinoa:
1/2 cup uncooked quinoa + 1 cup water
Bring water to a boil. Add quinoa and simmer over med-low heat covered until liquid is gone, about 15 minutes. Let stand covered until cool.
Quinoa Salad
1/2 red onion, chopped finely
1 stalk of celery, ”
1/2 red paprika (sweet bell pepper). chopped finely
1 Japanese cucumber ( English cuke) finely chopped
1 cup garbanzo beans ( chickpeas)
parsley, chopped ( if available)
Cooked quinoa as above, about 1~1 .5 cups
Dressing
juice of 1 lemon (or more)
1 Tbsp red wine vinegar ( or use Japanese vinegar + 1 teas Balsamic)
1/4 cup olive oil
salt and pepper to taste
Combine veggies and quinoa. Mix hte dressing and stir into the salad. Put in covered container and chill for an hour or more. Keeps in refrigerator for 1 week. (Add chopped tomato if desired)
Baba's Kitchen 