I got a new cookbook called
Vegan Family Meals by Ann Gentry.
I love getting new cookbooks,
reading about the authors passion about food,
looking at all the beautiful food photography,
making mental notes of what I want to make next.
But I'll be honest with you,
I totally turn my nose up at anything
that looks too healthy.
Which is what I did with this dish.
The only reason I made this dish
was because I met the author
on Sunday and she raved about it.
She said the cooking and photography staff
who worked on her book
couldn't get over how good it was
and it's just boiled vegetables!
How easy is it to boil vegetables?
So I had to see what the hype was all about.
Turns out,
they were right!
Crazy easy too.
Get your self some
cauliflower (which I replaced with broccoli)
radishes, celery, yellow squash, more broccoli, and carrots.
- Boil water in a large sauce pan.
My large sauce pan was full of beans.
So I used my large soup pan.
Can you find my carrots down there?
- Drop each vegetable in for two minutes each.
- When you remove the vegetable
from the boiling water
drop them immediately into a bowl
of ice water to stop them from cooking.
I put a small bowl, into a large bowl of ice water
to prevent my veggies from getting wetter.
Daniel says this is called "shocking" vegetables.
I don't know if this is true...
but I like it!
- Mix your dressing.
Water, sesame seeds, scallions
and umboshi paste.
Umeboshi paste has incredible flavor
and can be found at your
health food store or Asian market.
If you can't find it, try looking for umeboshi vinigar.
It's easier to find, and you could add a few drops
and less water to the dressing.
I use umeboshi vinegar on my veggies
all the time because it lends remarkable flavor!
It's sad I went so long without this stuff.
Mix up that dressing, do it.
Look at all those shocked veggies!
Beautiful, just beautiful.
Can you believe I never wanted
to make this?
- Toss with the dressing
and sprinkle a tablespoon
of sesame seeds on top.
We served this up with
black eye peas
and quinoa.
Yummy, satisfying and probably the
healthiest meal I've ever made in my life.
My dad can't live without his meat
and he's a really picky eater.
But he loved this dish!
He served himself seconds
and cleaned his plate both times.
Score!
Who knew something so
simple could be so amazing!
Thank you Ann!
You can find more of her recipes on her blog.
And if your ever in the L.A. area
hit up her restaurant, Real Food Daily!
It's the hubby and my favorite L.A. place to dine.
I'll definitely be sharing more recipes from her in the future.
I had to share these!
My ten month old
getting herself ready to walk.
AH! I'm in love.
Her legs are the best!
Happy cooking all!
Boiled Vegetable Salad with Umeboshi - Scallion Dressing
Serves 4
Vegetables:
1/2 head cauliflower, trimmed into florets (about 1 1/2 cups)
6 red or tri-colored radishes, trimmed
1 1/2 celery stalks, cut diagonally into 1/4-inch-thick slices (about 1 cup)
1 yellow squash, cut into 1/4-inch-thick half-moons (about 1 cup)
1/2 head broccoli, trimmed into florets (about 1 1/2 cups)
2 carrots, peeled, roll-cut into 1-inch pieces (about 1 cup)
Dressing:
1/2 cup water
1 1/2 tablespoons umeboshi paste
3 scallions, thinly sliced diagonally
3 tablespoons toasted sesame seeds, divided
To prepare the vegetables, bring a large saucepan of lightly salted water to a boil over high heat. Working with one vegetable at a time, cook the vegetables in the order listed until their colors brighten and they are just tender, about 2 minutes for each vegetable. After each vegetable is cooked, immediately submerge them in a large bowl of ice water to stop them from cooking, then drain them well and pat dry with a clean towel. Quarter the large radishes or cut the smaller radishes in half.
To make the dressing, whisk the 1/2 cup of water with the umeboshi in a small bowl to blend. Stir in the scallions and 2 tablespoons of the sesame seeds.
Gently toss the vegetables in a large bowl with enough of the dressing to coat. Garnish with the remaining 1 tablespoon of sesame seeds and serve.
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