(For all ingredients, please use organic versions if available) Tofu Sandwich with Canola Flowers 1 block firm tofu 1 red chili pepper ½ green bell pepper 2 shiitake mushrooms, de-stemmed ¼ carrot Canola flowers Peanut powder Brown rice oil Flour Bamboo salt Black pepper Sauce: 2 tablespoons soy sauce 1 tablespoon vinegar ½ tablespoon quince juice Sesame
Canola Flower Salad Canola flowers Head of lettuce Chicory Red bell pepper Green bell pepper Red cabbage Lemon
Dressing: Vinegar Olive oil Organic sugar Mustard Parsley for garnish
Canola Konjac Noodles Canola Flowers 200 grams konjac noodles 1 king oyster mushroom 3 vegan fish cake 1 green bell pepper 1 red bell pepper 1 tablespoon brown rice oil Bamboo salt Sauce: Mustard Vinegar Quince juice Bamboo salt Minced garlic Fresh lemon juice Black sesame
Directions
Tofu Sandwich with Canola Flowers:
Cut the tofu into large cube.
Sprinkle a pinch of bamboo salt on top of the tofu.
For the red chili, first cut it in half, and then into thin strips.
For the bell pepper, cut it into thin strips the same length as the red chili.
Cut the shiitake mushroom and the carrot into the same size as the bell pepper.
Pour the oil and heat it.
Sauté the carrot first, and then the red chili, the bell pepper, and the shiitake mushroom. No need to sauté too long.
Add in the bamboo salt, and a little bit of the black pepper.
Meanwhile, coat the tofu with flour to make it firmer and toasted.
Pan-fry the tofu.
Make a deep opening in the tofu with a knife.
Fill it with delicious sautéd vegetables.
Decorate it with canola flowers.
For the sauce: mix all the ingredients and stir it well.
The sauce can be serve as dressing or for dipping.
Ready to be served.
Canola Flower Salad:
Cut thinly the canola flowers and vegetables and put them into water.
Cut the red paprika, green paprika, red cabbage into bite size pieces.
For the sauce: add in vinegar, 1 tablespoon of olive oil, organic sugar, 1 tablespoon of mustard.
Stir them well in one direction.
Place the various vegetables by color.
Cut a lemon and put it in the dressing.
Pour the souce and put parsley as a garnish.
Ready to be served.
Canola Konjac Noodles:
Cut the king oyster mushroom into smaller size.
Sauté the king oyster mushroom until it’s golden brown.
Sauté the vegan fish cake, and add a little bit of bamboo salt while sautéing.
To prepare the sauce: add in the measured amount of mustard and vinegar.
Add in the quince juice, the bamboo salt, and a bit of garlic.
Add in the lemon juice.
Stir the sauce in one direction so it will be more blending together.
Sprinkle the black sesame on the sauce.
Put the konjac noodle on a plate.
Add in the red and green bell peppers.
Add in the canola flowers.
Add in the sauce and lastly the black sesame.
Leave the konjac noodles with the sauce for some time so that the sauce can marinate into the noodles.
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