Vegan Sweets and Treats
Today I made a vegan pizza topped with basil, mixed greens, and roasted tomato. Instead of using butter in the dough, I used olive oil. I roasted tomatoes in the oven with Celtic sea salt. Finally I topped the pizza off with plenty of mixed …
After much preparation we finally finished making all of the dishes that we wanted to have in our osechi-ryori. This year we made kobumaki (carrot, fried tofu, and burdock root wrapped in kelp), kuromame (black soybeans simmered in a sweet and savory sauce made from …
Here are two different recipes that are healthy and super easy to make. I used shio-koji instead of salt as well. Shio-koji is very easy to make and a lot healthier than regular salt.
Shio-Koji Israeli Salad
1 cucumber peeled and diced
1 diced tomato
1 scallion chopped
1 tbsp of chopped fresh dill
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp shio-koji
1. Chop all vegetables into bite sized cubes.
2. Chop dill and scallions
3. Transfer to container and add olive oil, shio-koji and lemon juice
4. Close container and shake to mix ingredients
Shio-Koji Roast Vegetables
1 cup of brussel sprouts, halved
1/2 cup sliced mushrooms ( your choice)
1/2 sliced red onion
1 tbsp fresh dill
1/2 tsp pepper
2 tbsp shio- koji
1 tbsp olive oil
Preheat oven to 400 degrees
1. Cut all vegetables into similar sized pieces
2. Put the vegetables in an oven pan and put shio-koji on top.
3. Drizzle olive oil on top
4. Sprinkle with dill
5. Bake in oven for 25-30 minutes or until vegetables are cooked.
Over the weekend we bought some fresh salmon at Whole Foods and decided to marinate it in shio-koji Ingredients: salmon red onions broccoli raab Shio-koji What you’ll need: A steamer (we used a bamboo steamer) Parchment paper step 1 Massage the salmon with shio-koji …