Cucumber and Prune Carpaccio

It’s so hot! All I want to do is sit around and eat fresh fruits and veggies… or both at the same time with a delicious miso-ginger dressing. Yum! This is completely improvised, but so ridiculously simple and flavourful. It takes 5 minutes to prepare, so you don’t miss any of that amazing sun and nature going on outside.

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Here is what you need:

  • 1 cucumber
  • 3 prunes (peaches and nectarines would work too)
  • 1 tsp miso paste
  • 2 tsp sesame oil
  • 1/2 tsp balsamic vinegar
  • 1/2 tsp maple syrup
  • 2 tbsp water
  • 1 inch fresh ginger, grated

Here is what you do:

  1. Clean the cucumber and prunes and cut them in thin slices. Place in a dish.
  2. Mix the miso, sesame oil, vinegar, syrup, water, and ginger. Make sure the miso is fully dissolved. Pour over your salad and enjoy!

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This is the perfect flavour combination: sweet, salty, sour and full of umami. The textures are also wonderful: crunchy cucumber contrasts with the smoothness of the prunes. Let me know if you try it out!

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Pour ce délicieux carpaccio de prune et de concombre, il vous faudra:

  • 1 concombre
  • 3 prunes
  • 1 c.à café de miso
  • 2 c. à café d’huile de sésame
  • 1/2 c. à café de vinaigre balsamique
  • 1/2 c. à café de sirop d’érable
  • 2 c. à table d’eau
  • 2 cm de gingembre frais, râpé
  1. Laver et couper en tranches fines le concombre et les prunes. Disposer en alternance dans une assiette creuse. Réserver.
  2. Mélanger le miso, l’huile de sésame, le vinaigre, le sirop d’érable, l’eau et le gingembre jusqu’à ce que le miso soit complètement dissout. Verser sur la salade et déguster!

 

Lazy Udon Noodle Soup

I love blogging about food because I get to really experiment and put some creativity in the kitchen… most days. Other days, I’m just running around getting organized, and I just don’t have time to cook something fancy. Today was one of those days where I knew I needed energy but didn’t have time to prep for a 3-course meal. I still didn’t want to compromise taste, even if I did not have any exciting ingredients in my fridge. One of those days!

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Not to worry, I found some frozen udon noodles in my freezer and still had some silken tofu waiting around. Perfect! Let’s make a lazy, but delicious, bowl of udon noodles!

Here is what you need for one bowl:

  • 1 pack of udon noodles (about 1 1/2 cup), or any other quick-to-cook noodles
  • 1-2 tsp miso paste
  • 150g silken tofu
  • 2 tbs dried wakame seaweed
  • pepper, ginger, sesame oil or sriracha to your taste
  • 1 bowl of water

Here is what you do:

  1. Take out the bowl you are going to eat in and fill it up with water  up to one inch of the rim. Place this water on the stove in a saucepan and heat up while you add the other ingredients.
  2. Add the noodles to the water.
  3. Cut your tofu into small cubes and add to the water.
  4. Add the wakame seaweed and the spices you want to use. Give a quick stir.
  5. Bring everything to a boil, and let simmer for 5 minutes. Remove from the heat and mix in your miso paste. Pour into your bowl and enjoy!

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This is super simple, super filling and super quick to make. It’s packed with great umami flavour and delicious textures. It’s perfect for days where you just can’t. Anyways, rushing out now! Let me know if you try this out!

Sweet Potato Nori Roll

I love purple sweet potatoes! I also really like nori sheets, so why not combine the two? Add a few little things, and BAM! You have a nice, filling, fresh, and colourful meal that you can customize to your liking (or to your fridge’s content)!

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Here is what you need for each roll:

  • 1 Nori sheet (I get my Nori sheets here because it is a lot less expensive than what I find locally)
  • 1/2 cup cooked mashed sweet potato (I used purple, but you can go with orange if you like)
  • 1/4 avocado in strips or mashed
  • 1/3 cup grated carrots
  • 1/2 cup alfalfa sprouts
  • 1/3 cup flat parsley leaves
  • 1 tbs toasted sesame seeds

Here is what you do:

  1. With your fingers or a wet spoon, spread the mashed potato on the nori sheet.
  2. Sprinkle with some sesame seeds
  3. Add the avocado, carrots, parsley and sprouts.
  4. Using your fingers, lift one side of the nori sheet while holding the fillings in and roll it up! You can use a little bit of water to glue the end of the paper. Press gently on the roll to help it stay in place (sushi roll style).
  5. Cut in half to serve.

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Since these rolls are pretty big and the mash I used was cold, I didn’t feel the need to use a rolling mat. The rolls were easy to make and so delicious! They are also very quick if you prepare the ingredients ahead of time. We ate this with some tamari sauce mixed with a little sriracha sauce, and it was amazingly good! I think tomato slices, cilantro, cucumber and kale could also make a great roll!

Let me know if you try it out and how you like it!

 

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