It’s most definitely salad season here in Japan… Yipeee!!! Absolutely one of my most enjoyed foods.
The joy with salad is, you can go as simple or complex as you like, there are no limits!! Time to get creative…
What type of salad makes your mouth water? I want to try them all!! Please post your comments 😀
Today, despite the gray dull rainy weather, I never lost my appetite for preparing tonight’s salad.
Perhaps that’s the reason the sun shone for the first and only time today when I decided to photograph my creation…hhhmmmm, maybe 🙂
Around 2 cups of spinach
1 shredded carrot
1 shredded small cucumber
1 chopped small red pepper
6 chopped green olives
1/2 avocado, sliced
1 cup pasta
1/4 cup bulgur wheat
Juice of 1 lemon
9 cherry tomatoes
2 tbsp sunflower seeds
A hand full of chopped basil
Roughly 2 tbsp chopped coriander
1/2 cup celery leaves
1/2 can tuna(drained)
1 tsp wasabi
1 tbsp Mayo(light)
3 tbsp soy milk
Boil your pasta and bulgur in separate pans according to the package instructions.
In the mean time, Wash and chop your veg.
As soon as your pasta and bulgur have finished cooking, rinse with cold water, simply to avoid over cooking and wilting your fresh greens.
Assemble your salad, keeping aside the avocado, tomatoes and sunflower seeds as these are to garnish the salad. Squeeze the lemon juice over and mix through,
For the dressing, combine all ingredients and set aside. I love my wasabi strong, so carefully add and taste, add and taste until you reach your desired strength. Even if you feel it’s still a little over powering, you will find the flavour will mellow out when mixed into your salad.
Drizzle a little of the dressing over each serving.
Finally garnish with the avocado, seeds and tomatoes.
This recipe is one I have adapted from one I found on the Internet. It was the first time I had attempted a risotto and it turned out a dream. I reckon you really can’t go wrong with this one. Super healthy and super yummy and will work for either an appetiser or a main dish. (This dish also tastes great day 2, just heat up in a pan for 3 – 4 mins… mmmm… yum)
1 tbsp – extra virgin olive oil
2 cloves– garlic chopped
1/2– onion sliced and diced
1/4 cup – sweet sake/ white wine
2 cups – rice (short grain/risotto rice)washed
3 cups– vegetables – cut into small cubes
[I used asparagus, mixed peppers, tomatoes]
6 cups – stock (vegetable stock or medium miso paste)
1 cup – spinach/water cress/mixed fresh herbs
1 tub – firm tofu drained and diced
sprinkle – cracked salt and pepper
Finally spoon the mixture into medium/small bowls then top with the diced tofu. sprinkle a little salt and pepper to taste.
Stir through the spinach/watercress/mixed fresh herbs and allow to wilt.
This should still be a little soupy in texture. If you like your risottos that little aldente, just stop the cooking process a little earlier.
Check the mixture after 10mins cooking and stir, close the lid and allow to cook until setting has timed out.
Add the stock. Mix the contents together, close the lid of the rice cooker then set the cooker to porridge setting (if you don’t have this setting set it to regular cook and check back every 10 mins to check the consistency and stir the contents through.
Before adding the stock mix through all of the vegetables except for the spinach/water cress/fresh herbs. Allow the vegetables to saute mixing frequently. Vegetables such as asparagus need a little longer to cook than other vegetables therefore spend a little time here to allow them to soften a little.
Add the rice and mix through, allowing all the rice to be coated in the onions and sake mixture. The rice should become a little translucent around the edges with white in the center before adding the stock. 4 -5 mins
Add the 1/4 cup of sake/wine and heat up until some of the alcohol has evaporated. This should take 2 mins.
Add the onion and cook until it becomes translucent then mix in the garlic. This should take around 4-5 mins.
Switch on the rice cooker to the regular rice cooking setting or ‘quick cook’ if you have that setting. Wait 3 mins for it to heat up.
pour in the olive oil and wait for it to heat up. Spread the oil with a wooden spoon or silicone spatula covering the bottom of the pan.
I decided to make this meal a second time (see photo above) because it was such a success the first time. I followed the same instructions as before, however for my vegetables this time I used asparagus, mushrooms and cherry tomatoes. Then just before the dish was cooked through I mixed in a tub of pureed silken tofu (an amazing healthy substitute for cream, low in fat and full of goodness) chopped spring onions and avocado, keeping some avocado aside for garnish.
to add a little extra colour and taste I garnished with pickled ginger. The end result was a creamy mushroom and avocado risotto which tasted naughty, but minus the guilt. Truly scrumptious!! 🙂
The textures and flavours worked so well together I could possibly say this is my number one risotto!! Try it! I promise you, it won’t fail!!