I am so very sorry about being M.I.A. lately but I had a few days off and really needed to just turn the computer off and put the camera away! I am re-charged and better for it! I have some great posts planned for this week. First of all I was able to try a new veggie!!! Shelly (my coworker, walking buddy and mentor of sorts) brought me some goodies from her garden! I was sooooo very excited to get fresh radishes Komatsuna!
An unlikely relative of the turnip family, this large leafy green is grown almost exclusively in Japan, Taiwan and Korea. Also called spinach mustard, Komatsuna has dark green leaves that are rich in calcium and often quite glossy. Komatsuna contains far more vitamin C and carotene than spinach, and is believed to have cancer-fighting properties. They can be harvested at any stage and prepared like spinach in the early stages and more like cabbage as they mature. The flavor grows stronger and hotter the longer the leaves mature. This versatile green can be stir-fried, pickled, boiled and added to soups or used fresh in salads.
After reading about this green I was more than ready to get started in the kitchen! I came up with two dishes that I have never made before and let me just tell you….your in for a treat! I made Vegan Non-Egg Salad with Komatsuna sweet sesame salad with some gluten free crackers and fresh bell pepper to dip and you have yourself the most delightful summer dish. Both are cold and both were made in LARGE batches. You could bring either to a pot luck and be the life of the party! I am not kidding…both rocked and I came up with the recipe on the fly. Are you ready? Here’s a glimpse of the plate!
Ok so first recipe is that I will tell you about this the Vegan No-Egg Salad. Simple, tasty and packed with goodness. Seriously, there is nothing to feel bad about here. All good for your ingredients and if you have more than one serving (I bet you cant) then no skin off your back!
Vegan No-Egg Salad
1 cube of extra firm tofu
1 ½ cups of nutritional yeast
½ cup of unsweetened coconut milk
2 table spoons of tamari
Squirt of mustard
Spike Seasoning (you can use any seasoning you like here. Basil, cilantro, anything!)
1 stalk of celery
2 dill pickles (I like a lot of pickles in my egg salad, if you don’t just use one).
1 teaspoon of curry powder
Dash of nutmeg
1 table spoon of tumeric
Dash of salt and pepper
Ok so here how you assemble this wonderful sandwich stuffer, veggie dipper, cracker scooper dip!
First you take the nutritional yeast and add the coconut milk. Then you mix with a fork until you get a gooey thick sauce of sorts. Add in the spices, mustard and tamari and mix well. Then chop the celery and pickles and throw in the mix.
What you have here is the easiest no-egg salad ever and no veganese was used! Fat free and packed with great vitamins and protein. Tumeric, nutritional yeast and tofu is a powerful blend. These three if wanted could be a tofu scramble for breakfast!
I encourage you to add in what you want with this recipe. Sliced avocado, sunflower seeds, red pepper flakes or even sliced grapes or raisins makes this dish even more special. I added cheese (gasp) to mine. I felt a little naughty adding cheese to a vegan recipe but hey, it was what I wanted at the time! I love it with some gluten free crackers and some sliced bell pepper. This makes a perfect summer sandwich stuffer as every ingredient is warm weather worthy. You don’t have to worry about it in the least. I love it, let me know what you think about it!
Next on the recipe front is the lovely sweet but spicey (my fav) sesame Komatsuna salad! I want to tell you that I have made this with Kale and it is just as fantastic! This is super easy as well.
Sweet N Spicy Komatsuna Salad
1 bunch of Kale or Komatuna washed and chopped
1 sweet potato
1 sweet onion (you can use red onion as well)
2 cloves of garlic
3 cups of green beans (snapped to about 2 inches)
Olive oil
1 cup of spicy peach salsa
¼ cup of sesame seeds
4 sliced radishes (you can use beets too!)
Ok what you do is chop the sweet potato into small pieces in a pan with olive oil (use as much or as little as you like, I used about two table spoons). Then cover and cook until sweet potato’s are almost fork ready. Then add in the snapped, washed green beans and sliced radishes and cover again. When green beans are almost done add in your chopped garlic, salt and pepper and onion. Cover and let sit for about 5 minutes. This is just to allow the garlic to meld the veggies together. Once stirred well add in the Kale or Komatsuna. You don’t need to really measure the kale or komatsuna. If using Kale I just use the whole bunch. Shelly brought me a huge amount of the komatsuna so I used about 3 cups worth after I chopped it. Turn the heat down a bit, cover and let sit for about 10 minutes. Once the Kale or Komatsuna has been cooked threw then turn off heat and transport to a large mixing bowl. Let the dish cool for about 20 minutes and then add in the spicy peach salsa and ¼ cup of sesame seeds. Fold the salsa and seeds into the salad (being careful the sweet potatos don’t get mushed.) and refridgerate. This can be eaten right then or allow for it to sit in the fridge for a hour or so. Both of these recipes makes enough for about 6 large servings! This would be a wonderful side dish to bring to a pot luck or gathering. Healthy, light and cool! A summer recipe that is perfect for any occasion! If you want it more spicy then you know what to do!
Like the other recipe you can add in whatever you want! I am telling you…these dishes can be played with and it will only make them better! I promise you once you try this out you will want more! That’s why my recipes make large amounts ;)
Let's see this dish one more time.....YUUUUUUUM! This dinner was fabulous! Light and healthy, just the way that I like it!
I am sorry you had to do without me for a few days but I am back and in action! I cant wait to announce the winner next week of my contest and man…there are some good news and reviews coming your way. Keep reading! I didn’t leave ya! Thanks Shelley for being the best with allowing me some of your garden goodies. You know that I appriecate it more than anyone and actually put it to some GOOD use. I enjoyed every bite!
-xoxoxox, Heather
