Summer Lunches

Kale Salad, Quinoa Salad, Squash in balsamic vinegar

Kale Salad, Quinoa Salad, Squash in balsamic vinegar

My Vietnamese Pancake

My Vietnamese Pancake

Quinoa Salad, Pasta Salad, Cherry Tomatoes

Quinoa Salad, Pasta Salad, Cherry Tomatoes

 

We had a few cool beautiful summer days in NYC. Today is bit muggy. I’m still making salads lunches every day. I just make a big portion of 1 or 2 salads and eating them until they are gone. My trial of Vietnamese Pancake looks like a failure, but actually it tasted pretty good. Chop up scallions, mushrooms, a carrot, a green bell pepper, and sautée them in a vegetable oil. Add cleaned beans sprouts. Season with salt and pepper lightly. Make a crepe or not. Mix  1 tbs soy sauce, 1 tbs rice vinegar, 1 tbs water, 1 tsp sugar for dipping sauce. My mistake was that I actually tried to cook a thin gluten free pancake with vegetables in a pan together like Lan Cafe does. Forget about the pancake. Just enjoy the vegetables.

Recipe for Quinoa Salad, Pasta Salad, Kale Salad, Potato Salad are all on my blog. Type in the search section.

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Kale Salad and Szechuan Caponata

Kale Salad and Szechuan Caponata

Kale Salad and Szechuan Caponata

I made awesome dinner and nobody else is home! I ate it all by myself. Where is everybody?

Kale Salad

ingredients: 1 bunch kale, 1 lemon, 1 ripe avocado, 1 small carrot, 1 tomato or a box of grape tomatoes, wasabi chickpeas (optional), salt and pepper

1. Wash kale. Rip leaves out of the stems. Put them in a big bowl. Add lemon juice and generous pinch of salt. Massage kale with fingers for a few minutes.

2. Peel and pit avocado. Break it with fingers, and mix it into kale.

3. Shred carrot. Cut tomato into small cubes or half grape tomatoes.

4. Add carrot and tomato in the kale bowl.

5.Sprinkle wasabi chickpeas over the salad. Serve.

Szechuan Caponata

Ingredients: 1.5 lb eggplant, 3 Tbsp vegetable oil, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 Tbsp garlic (minced), 1 Tbsp ginger (minced), 1 Tbsp sake or dry sherry, 1tsp corn starch or arrow root powder, 1/2 cup of vegetable broth, 1 small green hot pepper (minced), 1 bunch scallion (chopped small)

1. Cube eggplant at 1″.

2. Heat oil in a frying pan. Cook eggplant until they become brown and soft.

3. Mix corn starch or arrow root power into the broth. Set it aside.

4. Mix all other ingredients in a small bowl. Pour it in the eggplant pan. Cook for 1 minute. Keep stirring.

5. Pour broth+starch into the pan. Cook at low heat for 1 minute until the liquid is almost all absorbed.

6. Serve with pita or rice.

February 19th Menu

Green Goddess

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch at ‘S Nice: Tofu Scramble, Quinoa Veggie Soup—a very nice satisfying lunch indeed. 🙂

Dinner: Kale Salad, Quinoa Salad, 6 Grain Rice, Roasted Beets

Tofu Scramble Wrap and Soup

Tofu Scramble Wrap and Soup

Kale, Quinoa, Beets, 6Grain Rice

Kale, Quinoa, Beets, 6Grain Rice

February 8th Menu

Green Goddess

Green Goddess

Breakfast: Coffee, Green Goddess Shake (with Strawberries instead of bananas)

Lunch:Kale Salad, Baked Sweet Potato

Dinner: Sauteed Flat Rice Noodles with Green Beans, Shiitake Mushrooms, and Broccoli in Black Beans Sauce—Black Bean Sauce is versatile. It turns broccoli, eggplant, tofu, green beans, bok choy, mushrooms into a dish in 15 minutes.

Kale Salad and Baked Sweet Potato

Kale Salad and Baked Sweet Potato

Rice Noodles in Black Bean Sauce

Rice Noodles in Black Bean Sauce