So I finally got a chance to try Green Kitchen Stories’ Green Sushi Salad (we talked about it a few weeks ago) and I have to admit, I’m not SUPER impressed, for a few reasons.
First of all, here it is!
First of all, I totally took out the seaweed about five second after snapping this picture. I thought that this would make me warm to it, but honestly, seaweed tastes super gross 😦 hahaha.
Also, I’m not really into the whole raw mushroom thing. They’re soooo much better cooked. I think next time, I would cook the mushrooms down a bit, just like they blanch the broccoli.
There ARE serious upsides to this salad, though. I used raw leeks instead of green onions, and they were fantastic. Also, the tofu marinade/salad dressing was SUPER. Here’s a picture of the tofu marinading:
300 g tofu
5 tbsp sesame oil
5 tbsp soy sauce
2 tbsp rice vinegar
1 clove garlic
1/2 red chili
2-inch (6 cm) fresh ginger, peeled and minced
And then you just let that chill in the fridge for two hours or so.
So I think in the future, I would make this more like a stir fry, with a bunch of raw components. (Snap peas, avocados, cucumber)
I also was a little more into this recipe yesterday than I am today. It was good when I was eating it, but I couldn’t quite get myself to take the leftovers with me to work today for lunch.
Oh well! I AM going to try their lasagna tonight when Bill gets back from Iowa, and I think later in the week I’ll also have a post about something called “Mexican Lasagna” that we had this weekend at a friend’s house. It will blow your mind!
Also, on the non-food front, I’m knitting a sweater! I don’t have any pictures right now, but I’ll show you when I’ve made a little more progress. It’s super cool.