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

Sesame Oil Cucumber Salad

Ingredients: (1 serving)

1 cucumber (roughly chopped)

2 cloves garlic (finely chopped)

1 tbsp rice vinegar

1/2 tbsp soy sauce

1 tbsp sesame oil

2 tsp nutrional yeast

a pinch of fresh cilantro

salt and red pepper flakes to taste

Toss all the ingredients above together. Enjoy!

Tiger Skin Chilies

Ingredients: (for 2 servings)

6-8 Anaheim chilies

1 red bell pepper

1 clove garlic

1 tbsp. dark rice vinegar

2 tsp. soy sauce

1 tsp. sugar

a pinch of salt

Step 1.

Halve the Anaheim chilies lengthwise and remove the seeds. Chop the red bell pepper to bite size.

Step 2.

Heat some oil in a large pan over medium-high heat. 

Arrange the chili halves skin side down on the pan and let it brown for about 8 mins.

Step 3. 

Add in chopped garlic and red bell pepper. Stir and cook for another 2 mins.

Step 4.

Add in the seasonings and turn off the heat.

1 tbsp. dark rice vinegar

2 tsp. soy sauce

1 tsp. sugar

a pinch of salt to taste

It is a classic way of cooking chilies in China. The Chinese name for this type of dish is 虎皮尖椒 (Hu Pi Jian Jiao) which can be translated as tiger skin chilies. The tiger skin refers to the brown and crispy skin of the chilies. I like to serve it over steam rice since the dish has some flavorful sauce. For a more spicy taste we can use jalapenos instead of Anaheim chilies.