Friday, June 11, 2010
I don't like to be late. I feel like it's inconsiderate and disrespectful to the person I'm keeping waiting. But sometimes life seems to get in the way, and I can't help it. This morning I decided I wanted to try a recipe that required I run to the store to pick-up a couple of things before preparing the meal. I had 2.5 hours. That should be plenty of time to get everything done at a nice leisurely pace, right? Wrong. Somehow I got down to 30 minutes before I had to leave and all I had ready was some chopped up broccoli and marinating tofu. Where did the time go? I had to buy myself some time and push lunch back 30 minutes, but the results were worth the wait.
I had some salad greens and radish that I wanted to use up from the share and decided to try Green Sushi Salad from Green Kitchen Stories. I like this blog because it has great recipes, beautiful photos and it's in English and Swedish. Tack så mycket. I tend to use recipes as a starting point, so here's my version:
Vegetarian Sushi Salad, based on Green Kitchen Stories
Requires 1-2 hours for the tofu to marinate
5 T sesame oil
5 T soy sauce
2 T rice vinegar
1 clove garlic, minced
1/2 red chili or 1/4 t red pepper flakes
2-inch fresh ginger, peeled and minced
1 16 oz. package of firm tofu
2 C cooked short grain brown rice
1 C field greens
1 large radish, sliced
1 crown of broccoli, cut into 1-inch florets (about 2 C)
1 avocado, cut into cubes
1 handful sugarsnap peas
1 handful bean sprouts
1/2 cucumber, cut into slices
4 sheets nori seaweed, ripped into bite size pieces
1 small handful roasted sesame seeds
1 handful cilantro
Combine the sesame oil, soy sauce, rice vinegar, garlic, red pepper and ginger in a mixing bowl. Drain and dry the tofu and cut into small cubes. Add the tofu to the marinade and gently spoon the marinade over the tofu. Cover the bowl and place in the refridgerator.
Cook the brown rice and allow to cool.
Layer the rice, vegetables and tofu and drizzle the marinade over the top as a dressing.
All we have left from our first week is some braising greens. Any suggestions on how to prepare them?