seaweed -

by Emily

Japanese Quinoa Salad

I know quinoa has been somewhat of a divisive subject here on the ol’ Simmer, but that only makes me want to write about it more. So, here’s this! A recipe that my roommate Dayna actually whipped up and I have stolen from her, because it is sooooo good. Healthy, light, and packed with protein (edamame plus tofu plus yep, quinoa), this has become one of my favorite post-workout snacks and a lunch-on-the-go staple. It’s super easy to throw together and keeps well in the fridge for up to about a week.

Japanese Quinoa Salad

Breaking it Down: Deconstructed Sushi Salad

Sushi is one of my favorite foods in the world. Sometimes, though, it can be a real pain to procure. If I’m not in the mood to hit up a restaurant, what am I supposed to do? Roll my own sushi at home? A fun activity, but pretty time-intensive for the average American. Who has a sushi mat, anyway? So I came up with the next best thing—or maybe even better: sushi salad!

That might sound a little weird, but let me explain. All you do is break down all of your favorite parts of a sushi roll—rice, seaweed, fish, and fun condiments like soy sauce, wasabi, and ginger—and serve them over spicy Japanese greens, and there you have it: a beautiful and fun-to-eat plate! Sugoi!

While sushi used to be super exotic, these days it’s pretty easy to find most of the more unique ingredients in mainstream grocery stores. Pickled ginger and wasabi paste are readily available in the Asian section, and even seaweed has become pretty accessible; for example these seaweed snacks by Annie Chun’s even come in non-intimidating packaging and cool flavors (like wasabi—perfect for this salad).

Deconstructed Hot & Cold Sushi Salad

Taking EDF to the Next Level

As you may have noticed from my various posts on the subject, I am in a constant state of eating down the fridge and/or cabinets. One key to doing this successfully, I have found, is to keep a few interesting ingredients on hand, lest eating down the fridge become an exercise in tedium. The ideal add-ins are shelf-stable, or at least will stay good in the fridge for six months or so. A well-stocked spice rack is a good first step. I am realizing, though, that there is a whole other category of these add-ins, a top shelf, if you will. A jar of capers or sundried tomatoes in oil, for example.

One way I have identified some of these premio foods-to-have-on-hand is by checking out some favorite food blogs and cookbooks and noting things that seem to pop up again and again. The latest addition to the fridge door is white miso paste, purchased at Korean Korner. My new go-to food blog, Everybody Likes Sandwiches, features it often, in everything from tofu glaze to coleslaw.

Also, once you have miso paste, making miso soup is about as hard as boiling water.

Easy Miso Soup

A Far East Inspired Tomato Salad

With the first night of freeze nearing in on New Jersey, I plucked plenty of near-red tomatoes from my Dad’s garden this past weekend. I don’t know how the Garden State does it, but these tomatoes, picked way past the fiery days of August, still pack a wonderful, real tomato flavor. The texture is intact and not reminiscent of those winter, mealy faux-tomatoes.

Savoring these tomatoes came easy: a simple salad. But I ditched the normal Italian-seasoning of mozzarella, oil and balsamic vinegar and traveled a little East. Topping the bright red hunks is not basil, but seaweed. I crumbled Green Chopsticks‘ Roasted Seaweed Crisps over top for a slight taste of the sea and a definitive crunch. With chunky Maldon sea salt and a few grinds of pepper, this salad found all it needed.

in Recipe / Veggie 1 comments