Ingredients 1000 g of white asparagus 250 g vegan margarine 100 ml soymilk (room temperature, not chilled) 2 tbsp lemon juice salt and pepper to taste chopped parsley Instructions Cut off the ends of the asparagus and gently peel them with a peeler, while you lay them flat on your cutting board. Be careful not … Read more
Ingredients 160 grams of cabbage 180 grams yamaimo (3-4 inch piece) 40 grams fresh shiitake mushrooms (2 large mushrooms, thinly sliced) 20 grams scallions (2-3 scallions, chopped) 30 grams all-purpose flour (~1/4 cup) 1/4 teaspoon salt 16 grams benishoga (optional) 2 tablespoons vegetable oil Condiments Okonomiyaki sauce Vegan mayonnaise 1 dried shiitake mushroom Aonori Instructions Stack the cabbage leaves and then roll them together. Use a sharp knife … Read more
Ingredients 1 lb lean ground beef 1/2 onion finely diced 1 package taco seasoning 1/2 cup water 1 1/2 cups cheddar cheese shredded 2 cans refrigerated crescent rolls Toppings lettuce tomatoes, sour cream, jalapenos Instructions Heat oven to 375°F. Cook beef and onion in over medium heat until no pink remains. Drain any fat. Add taco seasoning mix and 1/2 cup water. Simmer 4-5 minutes or until thickened. Cool … Read more
Ingredients 1/4 cup olive oil 1/4 cup lemon juice 3 tablespoons chopped fresh parsley 1 tablespoon minced garlic ground black pepper to taste crushed red pepper flakes to taste (optional) 1 1/2 pounds medium shrimp, peeled and deveined Instructions In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black … Read more
Ingredients 1 tablespoon olive oil 1/2 onion, finely diced 1 pinch salt 2 pounds black mussels – scrubbed, de-bearded, and drained For the Marinade: 1 teaspoon lemon zest 2 tablespoons diced jalapeno pepper 1/2 lemon, juiced 2 tablespoons Champagne vinegar 1/4 cup olive oil, or more to taste Instructions Heat olive oil in a saucepan … Read more