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
1/4 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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One day, One recipe!!
Have a nice day!!!