AVOCADO TZATZIKI
A colorful California version of this classic Greek sauce. Use on your favorite pita sandwich, gyro, falafel or as a fresh veggie dip. Also try it as a condiment for spicy Indian food and curries. Make it using yogurt in place of sour cream, or even without the sour cream for a great vegan alternative!
Provided by ambolicious
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 5m
Yield 8
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the avocado, garlic, lemon juice, sour cream and cucumber. Mash with a fork until smooth. If your avocado is not quite ripe enough, you may wish to use a food processor. Season with red pepper flakes, cilantro, mint, salt and pepper, and mix well. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 78 calories, Carbohydrate 5.5 g, Cholesterol 3.2 mg, Fat 6.8 g, Fiber 3.1 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 7.2 mg, Sugar 0.4 g
IZAKAYA SAKURA AVOCADO TOFU SALAD
Make and share this Izakaya Sakura Avocado Tofu Salad recipe from Food.com.
Provided by Member 610488
Categories Soy/Tofu
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Chop green onion and mix with soy sauce and sesame oil.
- Mash avocado with fork. Add lime juice to keep avocado from turning brown.
- Cut tofu into bite-sized pieces and top with avocado, then mix in green onions. Serve with thinly sliced tomatoes.
IZAKAYA SAKURA SAUTEED SMELT AND MARINATED SWEET ONION
This recipe is from a local Japanese restaurant. Smelt is delicious and very reasonably priced. Cook the whole fish and eat from head to tail. The bones are soft enough to eat and a great source of calcium.
Provided by Member 610488
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Finely slice a sweet onion. In a bowl, mix olive oil, rice vinegar and the onion slices.
- Lightly season the smelt with salt and pepper. Sprinkle flour over the smelt.
- In a large frying pan, grease a skillet with vegetable oil and sauté smelt on both sides for about 3-4 minutes each.
- Serve the sautéed smelt with marinated onion on the side. Mix the onion with daikon sprouts for color.
Nutrition Facts : Calories 437.5, Fat 20.7, SaturatedFat 3.2, Cholesterol 204.3, Sodium 177.2, Carbohydrate 8.1, Fiber 1, Sugar 2.3, Protein 52.3
AVOCADO AND FRUIT SALAD
I invented this quick and easy salad to keep lunch cool in summertime. Avocado, fresh fruit, and sweet onion with lime juice just seemed natural!
Provided by Galax
Categories Salad Fruit Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture and season with salt and pepper. Toss the mixture until evenly coated.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 22.4 g, Fat 29.5 g, Fiber 14.2 g, Protein 4.5 g, SaturatedFat 4.3 g, Sodium 16.1 mg, Sugar 3.4 g
IZAKAYA SAKURA SESAME-AVOCADO BROWN RICE
A lot of this recipe can be made in advance and pulled together fairly quickly. This recipe is from a restaurant in San Francisco, California.
Provided by Member 610488
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the rice in a pot or rice cooker, per directions on the package. Remove from rice cooker and layer on flat baking sheet. Cover and allow to cool completely. Refrigerate until needed.
- Remove rice from refrigerator and scoop into large bowl. Set aside to return to room temperature. Keep covered.
- Mix together the soy sauce, rice vinegar, and 1 tbsp sesame oil. Set aside.
- In a large bowl, fill with ice and water. Set aside. Drain the tofu.
- In a hot skillet, toast the sesame seeds and set aside. Start a large saucepan filled with heavily salted water to a rolling boil.
- Trim the bottoms of the mushrooms clusters and separate. Saute the mushrooms in 2 tbsp of sesame oil, salt to taste. Stir occasionally until mushrooms are well browned. Remove from heat.
- While mushrooms are sauteing, cut broccoli into bite sized pieces and blanch in the hot salted water. Shock broccoli in ice water. Gently wring to dry, then mix with 1 tsp sesame oil and salt to taste. Set aside.
- Cut the tofu into 4 large triangles or cubes as desired. Roll the tofu in the cornstarch or flour.
- Heat large pan and add oil for deep frying. When the oil is heated to at least 350 degrees F, carefully add 2 tofu pieces into the pan.
- Fry, stirring occasionally, until the tofu is golden on both sides. Remove with a slotted spoon and drain on paper towels. Keep warm while frying the remaining tofu.
- Shake the dressing vigorously and mix about half into the rice. Add more to taste. The rice should be well-coated but not sopping wet. Fold in the toasted sesame seeds.
- Spoon out the avocados and cut into 1/2 inch chunks. Season with salt.
- Fold the diced avocados into the rice and transfer the rice into serving bowls. Top with broccoli rabe, beech mushrooms and deep fried tofu. Garnish with additional untoasted sesame seeds.
Nutrition Facts : Calories 778.4, Fat 38.7, SaturatedFat 5.7, Sodium 1028.6, Carbohydrate 93, Fiber 12.4, Sugar 1.9, Protein 20.6
IZAKAYA SAKURA STUFFED SHIITAKE MUSHROOMS
Make and share this Izakaya Sakura Stuffed Shiitake Mushrooms recipe from Food.com.
Provided by Member 610488
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Put ground chicken, green onions, garlic, ginger juice, sesame oil, salt and pepper in a bowl and mix well.
- Sprinkle cornstarch over the stem sides of mushroom caps. Fill mushroom caps with the meat mixture.
- Grease a baking sheet with olive oil and place mushrooms stem side up.
- Bake for 10 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps. Broil for 2 minutes until slightly brown on top.
- Serve with ponzu sauce.
Nutrition Facts : Calories 117.6, Fat 3, SaturatedFat 0.6, Cholesterol 39.7, Sodium 193.5, Carbohydrate 10, Fiber 1.5, Sugar 2.4, Protein 13.3
IZAKAYA SAKURA VEGETABLE MISO SOUP
Make and share this Izakaya Sakura Vegetable Miso Soup recipe from Food.com.
Provided by Member 610488
Categories Chowders
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- In a small soup pan, add water, dashi powder, potato, carrot and onion.
- Bring it to a boil and cook until vegetables are softened. Add miso gradually by stirring with chopsticks.
- Serve hot.
Nutrition Facts : Calories 260.4, Fat 4.3, SaturatedFat 0.8, Sodium 2511.2, Carbohydrate 47.1, Fiber 8.6, Sugar 10.2, Protein 11
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