The following appetizer has all the components of the more known sushi rolls, but it is much easier to prepare. The secret lies in the use of Inari tofu skin pockets as the shell, rather than the more elaborate and time consuming use of Nori seaweed sheet, which require a sushi rolling mat and expertise. Continue reading “Inari Pockets with Rice and Shrimp”
The following tofu snacks will no doubt delight even hard core carnivores. Continue reading “Sweet and Spicy Baked Sesame Tofu”
King oyster mushrooms (also known as king trumpet mushrooms, and by other names), are large mushrooms, with plump white leg and brown cap. Unlike most mushrooms, the cap is not separated from the leg, and the leg is actually the tastier part. It has a somewhat meaty texture, often compared to abalone, or scallops, and it keeps its shape and size when cooked. Though the mushrooms are native to the Mediterranean, they are more known in Asian cuisines, especially Japanese. Continue reading “King Oyster Mushrooms with Soy Sauce, Maple Syrup and Sesame Oil”
These tasty rolls started with some yogurt that was close to expiration date. I decided to use it in the form of a yeast dough, which I enriched with oats, semolina and olive oil. To make it even more nutritious and interesting, I decided to roll the dough in sesame seeds. The seeds added another layer of texture and a nice nutty flavor. Continue reading “Oats, Semolina, Yogurt and Sesame Seeds Bread Rolls”
I came up with the recipe for these light and crispy cookies, when I wanted to create cookies that will contain sesame seeds as the main ingredient, not just as an added garnish.
The result was just what I wanted – the sesame seeds’ unique flavor is dominant, and yet the cookies are light and airy.