Summer & Spring Veggies as Lego Bricks

Here are two recipes.  When I create my own recipes, my priority is usually (1) flavor, (2) availability of ingredients, and (3) presentation.  Today, I focused on presentation by playing with veggies as "LEGO"bricks, then thought of flavors.  Reminded me of xxx years ago when I, as a kid,  played with a pot and wood blocks - pretended to be a chef in the kitchen. Enjoy!

SPRING & SUMMER VEGGIES SUNBATHING IN CENTRAL PARK

 (1) 2 Slices of eggplant: cook with salt & pepper, and extra virgin olive oil in high heat, til it gets lightly burnt.
1/4 fuji apple, sliced: roast in the oven with a sprinkle of salt and extra virgin olive oil.
Serve with Tofu mayo and/or honey miso dressing.
 

(2) 3 pieces of Brussel sprout - boil in salted water.  Serve with extra virgin olive oil & paprika power and/or smashed garlic dressing. A recipe for smashed garlic dressing is coming soon.

(3) 1 slice of eggplant, sliced like a noodle: boil in salted water.  Marinate with ponzu sauce.  Topped with a sprinkle of sesame seeds.

TOMATO RISOTTO WITH THAI JASMINE RICE

EGGPLANT FRITTERS WITH BROWN RICE

SPICY BRUSSEL SPROUT

TOMATO RISOTTO WITH THAI JASMINE RICE: mix 1cup Thai Jasmine rice and 2 cups water and simmer in low heat.  Slice 1/4 onion and chop 1 tomato, then add to a pot. Add salt & pepper.

EGGPLANT FRITTERS WITH BROWN RICE: Approx. 1 slice of eggplant.  Slice up in noodle shape.  Lightly coat with 1/2 tbsp brown rice power and a bit of salt, then cook it in extra virgin olive oil till outer texture gets a little bit crispy. 

SPICY BRUSSEL SPROUT: 2 brussel sprouts.  Cook with 1 clove of garlic in extra virgin olive oil in low-mid heat.  Add paprika power at the end. 

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Have a nice day!!!