QUICK DISH / VEGAN / VEGETERIAN / GLUTEN-FREE
Steamed eggplant (aubergine) has a very delicate texture, and easy to prepare. Hand tearing the eggplant is preferred to knife cutting, as hand tearing tend to help the vegetable hold moisture better when cooked. This dish can be served warm or cold and with several popular options for the dressing.
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Spinach and tahini (sesame paste) salad is a Chinese classic side dish and a great way to enjoy fresh spinach in meaningful quantities. I added a small amount of quinoa to the classic mix to make a quick lunch – a seemingly small package when presented at the table, yet surprisingly filling and nutritious. The spinach is beautifully green, and juicy and sweet to bite – always my favorite way to enjoy this wonderful vegetable!
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This stir-fried cauliflower recipe is a lighter and faster alternative to roasted cauliflower and completely dairy-free. The cauliflower florets are steamed for only a few minutes, then followed by a very quick stir fry to infuses the beautiful aroma of turmeric and garlic.
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A simple and delicious coleslaw without mayonnaise, sweet and tangy; citrus fruits, toasted nuts and beetroot help to transform this salad into a hot pink healthy mix.
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This blanched spinach salad takes less than 10 minutes to prepare yet is packed with the goodness of dark green leaves, garlic and nut butter.
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This popular combination of bean sprout and carrot is crunchy and zesty, one of my favorite appetizers. The lightly blanched bean sprouts is also safer and much more palatable than raw ones.
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Although tofu dishes are usually cooked, fresh raw tofu and spring onion salad makes a popular appetizer in many parts of China. Fresh raw tofu has a silky texture and a subtle fragrance; spring onions and sesame oil bring out the best of those qualities. This is perhaps also one of the easiest salads you will ever make.