Konnyaku and Enoki Salad with Sweet Miso Dressing | 蒟蒻金菇湯律味噌汁

Konnyaku is made of konjac, a type of yam that is high in dietary fibre with nearly zero cholesterol.  Konnyaku has little taste and it has a jiggly texture like jello.  You can usually see konnyaku in white or grey colour like the one in the photo below.  The white one is the original flavour and the grey one is added with seaweed.  My family found the seaweed version more delicious so I usually just buy the grey one.

Enoki mushrooms taste sweet when eaten raw; it pairs so well with the umami flavour of the miso dressing.  This miso dressing can go well with many leafy greens so please feel free to substitute the rest of the ingredients for other vegetables on hand.

INGREDIENTS: 4 servings

1 pack Konnyaku

2 packs Enoki Mushrooms

2 Heirloom Carrots, peeled, cut into sticks

8 Cherry Tomatoes

1/2 Green Lettuce, rinsed and torn into bite size

2 Mini Cucumber, cut into bite size

1 bunch Coriander, leaves only, roughly chopped

DRESSING:

3 tablespoon White Sesame, toasted and slightly ground

2 tablespoons Miso Paste

2 tablespoon Rice Vinegar

1 tablespoon Sesame Oil

1 tablespoon Sugar

材料：4人份

1 塊  蒟蒻

2 束  金菇

2 條  蘿蔔，去皮，切條

8 粒  車厘茄

1/2 棵  生菜，洗淨，撕成小塊

2 條  小黃瓜，切大粒

1 束  莞茜，葉部份，切碎

汁料：

3 湯匙  白芝麻，烤香，磨碎

2 湯匙  味噌

2 湯匙  米醋

1 湯匙  芝麻油

1 湯匙  糖

DIRECTION:

1. Bring a small pot of water and a teaspoon of salt to a boil.  Add konnyaku and boil it for 2 minutes; drain well.  Cut the konnyaku into bite size; set them aside.

2. Cut off and discard the root of the enoki mushrooms.  Cut the enoki mushrooms in half.

3. In a mixing bowl, add all salad ingredients and toss them to combine.

4. In a small mixing bowl, whisk together the dressing ingredients until it is smooth.  Drizzle it over the salad green before serving it.

做法：

1. 燒熱一小鍋水和一茶匙鹽。下蒟蒻，煮若2分鐘；取出，切成小粒，備用。

2. 切去金菇底部；把金菇切成兩半。

3. 在一只大碗內，加入所有沙律材料；拌勻。

4. 在另一只小碗內，加入所有沙律汁材料；拌至幼滑。淋上沙律食用。

Garlicky Tomato Spinach Salad ｜蒜辣車厘茄菠菜沙律

The farmers market near my work has finally opened.  During the morning walk today with the children, we took the opportunity to visit the local farmers and showed the children those beautiful seasonal vegetables.  They were so excited when they saw the yummy fruits and tomatoes they always like.  I bought a small box of mixed cherry tomatoes to make salad for the dinner.  My husband loves to see those colourful vegetables.  To add some kick to the ordinary green salad, I added some minced garlic.

INGREDIENTS:

1 cup of Cherry tomatoes, halved

3 cups Baby spinach

2 sprigs of Basils, leaves only, thinly sliced

5-7 Garlic Cloves, minced

3 tablespoons Olive Oil

2 tablespoons Balsamic Vinegar

材料：

1 杯  車厘茄，切半

3 杯  菠菜

2 枝  九層塔，菜部份

5-7 顆  蒜頭，切幼粒

3 湯匙  橄欖油

2 湯匙  意大利黑醋

DIRECTION 做法:

1. In a large bowl, add all the ingredients.  Gently toss them with hands until they are evenly mixed.  Serve immediately.

1. 在一只大碗內，加入所有材料。用手小心地拌勻；上桌。

Roasted Garlic Tomatoes Mostaccioli (Vegan recipe) | 香蒜蕃茄通心粉 (全素食譜)

Our family practices a vegan diet three times a week, and this savoury dish is on our favourite list.  You can add any kinds of favourite herbs or seasoning in this recipe.

Roasted Garlic Tomatoes Mostaccioli (Vegan recipe)

香蒜蕃茄通心粉 (全素食譜)  

Ingredients: (yield about 3 portions)

4 cup Cherry Tomatoes

1 head Garlic, minced

2 sprigs Basil Leaves

1/3 cup Olive Oil

Sea Salt

Ground Black Pepper

2.5 cups Whole Wheat Mostaccioli

材料：(約3人份)

4 杯   車厘茄

1 頭   蒜頭

2 束   九層塔

1/3 杯   橄欖油

海鹽

黑胡椒碎

2.5 杯   意大利通心粉

DIRECTION: