Sunday, September 14, 2014

Kaiso Seaweed Salad

The weather has been so muggy in Hawaii, perfect for a cold kaiso hijiki salad. Look for this package of dehydrated assortment of seaweeds in the Asian aisle. It's a mix of seaweeds, hijiki, agar agar, etc. If the weather is cold, you can also drop a handful of this mix into your miso soup.

For the summer salad:

I used the whole bag (3 oz) but adjust as necessary. 
Directions - 
3 oz.  dried seaweed (kaiso salad) mix

Put the seaweed in a bowl, cover with cold water and soak (5-8 minutes)
Drain, squeeze out as much water as possible and put it back in a bowl. 


3 1/2 T. rice vinegar
3 T. shoyu
3 T. toasted sesame oil
3 T. sugar
1 1/2 tsp. salt
1 1/2 tsp. grated ginger and juice
green onion for topping
toasted sesame seeds for topping

Whisk everything but the green onion and sesame seeds to create a vinaigrette. Toss through the seaweed and top with green onion and sesame seeds before serving.

Refrigerate if serving later. I'm putting it on our lunch salads (lettuce, fresh tomatoes, cucumbers, green onions, seasoned kaiso salad and some lemon slices for extra acid.

Saturday, September 6, 2014

Roasted Cauliflower and Carrot with Shoyu/Lemon Walnuts

I had a partial head of cauliflower and a couple handfuls of baby carrots so I put them together so I would at least have a full pan of veggies to roast.

The walnuts were going to go on with just some lemon zest and olive oil but I was craving a little more savory flavor so I added some shoyu and lemon juice to taste and it just adds that extra oomph.


Cauliflower, cut into florets
Carrots, peeled and sliced diagonally
Extra virgin olive oil to lightly coat veggies
Hawaiian salt ( I used my mom's Rocking H dry rub)
Black pepper
Lemon zest (about 1/2 tsp)
Lemon juice to taste
Shoyu to taste

Preheat the oven to 450 degrees F.

In the last couple minutes of oven preheat, I put the walnuts in a pan and toasted them. You could dry pan toast it on the stove. 

Toss the carrots and cauliflower with a little olive oil. I started with 2 T., tossed in a bowl to coat veggies then added maybe 1/2 T. more. Salt and pepper the veggies and lay it out on a roasting pan. 

Roast until the veggies are tender and lightly browned (about 25 minutes). Taste and season more if necessary (or just get it right the first time). 

While the veggies are roasting, I put the walnuts in a nut grinder or coarse chop them, add lemon zest, about 1 T. olive oil and shoyu and lemon to taste.

When the veggies are done, plate it, add the walnuts and enjoy. I put the extra walnuts in a container to add to salad later in the week. 

Friday, September 5, 2014

No Nut Pesto

This summer has been a good one for basil, tomatoes and green onions  but I hate using so much oil in pesto so I tried this Chef AJ version with no nuts and no oil. I made my usual Moosewood Cookbook version too and the No Nut held up pretty well. Use it first. Without the oil, it doesn't hold onto the basil taste as long as the original.

1 can   cannellini beans, drained
1 oz. basil
2-3 cloves garlic
1 T. miso
1/4 cup lemon juice

Blend it in the food processor. If I put it in the Vitamix, would it make a difference? I need to buy more beans and then I will try it again.