Sushi Dinner Platter
We love to participate in Global Eating so I came up with this menu that fulfilled my craving for Japanese food.
Starting from the top moving clockwise: Spinach with garlic, ginger, and sesame; Kale with walnut and miso; Veggie Rolls; Tofu Sushi Rolls; Sliced Cucumbers with Tamari and Sesame Seeds
Spinach with Garlic, Ginger and Sesame
1/4 cup of vegetable stock
9 ounces of washed organic baby spinach
1 clove finely chopped garlic
1″ piece of ginger, finely chopped
1/2 t sesame oil
1 t low sodium, gluten free, organic tamari
1/2 t white sesame seeds
Heat vegetable stock in a large non stick skillet and add the garlic and ginger. Cook for 2 minutes until soft.
Add the sesame oil and spinach. Stir until wilted.
Add the tamari and stir to combine. Garnish with sesame seeds and serve.
Kale with Walnut and Miso
1/8 cup finely chopped walnuts
1 T Miso Paste
Dash of sesame oil
9 ounces of washed organic kale
Combine the walnuts, miso and sesame oil.
In a non stick skillet add the veggie stock and bring to a simmer. Add the kale until wilted.
Stir in the miso mixture to combine and serve.
Cucumbers with Tamari and Sesame Seeds
1 seedless English cucumber sliced
1 T low sodium tamari
1 T Mirin
white sesame seeds
black sesame seeds
Combine cucumber tamari and marin in a bowl. Garnish with sesame seeds and serve.
For Sushi Rolls see previous blog post