Korean Steamed Eggplant

INGREDIENTS:

2 Eggplants

SAUCE:

4 Garlic Cloves, minced

2 tablespoons Fish Sauce

3 tablespoons Soy Sauce

2 teaspoons Sesame Oil

1 teaspoon Sesame Seeds

1 teaspoon Chilli Flakes

DIRECTION:

1. Pre-heat the steamer over high heat. Steam eggplants until they are softened, about 10 minutes. Allow them to cool off.

2. In a mixing bowl, whisk together the sauce ingredients.

3. When the eggplants are cool enough to handle, peel them into thick slices. Gently mix them with the sauce with hand. Serve immediately.

Raw Mushroom Salad

INGREDIENTS:

1 dozen Button Mushrooms, sliced

1/4 cup Parsley, finely chopped

1/4 Lemon of Juice

5 tablespoons Nutritional Yeast

1 teaspoon Onion Powder

2 tablespoons Olive Oil

Salt and Pepper to taste

DIRECTION:

1. In a large mixing bowl, combine all ingredients and toss well.  Leave it for 15 minutes to allow the flavour to develop before serving.