Arugula Sundried Tomato Vinaigrette

In a blender, blend until smooth: 

1 cup sundried tomatoes in oil

1/2 cup extra virgin olive oil

1/4 cup nutritional yeast

1 handful of baby arugula

2 inches piece leeks (the green part)

3 cloves of garlic

3 tbsp. rice vinegar (the clear one, not the dark one)

1 tbsp soy sauce

1 pinch of salt

See how Asians eat Lotus Root

Lotus Root is not a common vegetable in the west. But it is very common throughout Asia. We love that it is so crunchy and savory. We have created hundreds of different recipes for it. Here is how I cook Lotus Root with just 2 ingredients. 

Ingredients:

1 Fresh lotus root

1 bunch Chinese leeks

Prepare:

Peel and slice the lotus root.

Wash and chop Chinese leeks to 1 inch long.

Stir fry:

Stir fry the lotus root until slightly brown on each side. High heat. 7 mins or so.

Season with salt, nutritional yeast and red pepper flakes to taste.

Add the Chinese leeks at the very last min.

Scrambled Everything

Ingredients:

Extra firm Tofu, broccoli, red skin potatoes, mushrooms, leeks, carrots.

Seasonings:

Dry rosemary, sea salt, roasted garlic powder.

1. Heat oil in a pan. Add 1 pinch dry rosemary to the oil. Wait until the oil gets hot and the smell of rosemary comes out.

2. Add red skin potato chunks to the pan. No need to stir it. Let it cook 5 mins or until one side is slightly browned. 

3. Add the remaining ingredients (everything) to the pan. Cook about 10 mins. Stir it once or twice to make sure nothing is burned on the bottom. 

4. Season with salt and roasted garlic powder.

Reverse Green Onion Pasta

Green onion is not just a seasoning. Let's start reversing your old way of thinking. Let green onion be the leader of the dish. This is based off a traditional Chinese recipe (onion oil noodles/pancakes).

Ingredients: 5 bunches green onions, minced garlic, leeks, 1 medium size zucchini, pasta/noodles, salt, olive oil. 

1. Chop 4 bunches of green onions, 1 inch long,

Chop 1 medium size zucchini,

Chop 1 small leeks into very thin slices, about 1/8 inch,

Mince 1 bulb of garlic.

Sautee them together in a pan about 5 mins.

2. Stir in cooked pasta. Stir fry about 3 mins.

3. Thinly chop another bunch of green onions, 1/4 inch.

Sprinkle them at the last minute. 

Add salt. 

Stir. 

Remove from  the heat.