Veggies with almond dressing

bento

bento

I made this simple veggie dish from a recipe in The Enlightened Kitchen, our shojin ryori cookbook. The book uses carrots and asparagus, but I used green beans instead of the latter. The vegetables are simply boiled and served with a dressing, made by blending together the following:

2 tbsp lime juice (the recipe calls for lemon)
Powdered almonds (the recipe uses walnuts: 60 g, crushed)
2 tsp white miso
2 tsp mirin
2 tsp soy sauce
1 tbsp olive oil (the recipe calls for 2)
2 tbsp white wine
2 tbsp rice vinegar

This was a perfect bento, pictured in the adorable box that my mother-in-law gave me.

There was a lot of leftover dressing, so Yusuke used it the next night as a sauce for this mélange of asparagus, carrots, beautiful enoki mushrooms, white onions, and a bit of canned tuna.

Enoki mushrooms make me very happy. We also had them in our miso soup, along with abura-age.

enoki soup

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