Slice lotus root and blanch for 3-5 minutes and drain. Slice celery. In a bowl, combine Vegenaise and ponzu, add lotus root and celery, mixing well.When serve sprinkle roasted and crushed sesame.
Subscribe to:
Post Comments (Atom)
About Me
- kumiko
- I was born in Tokyo and am now living in Manhattan with my dogs. When I began changing my diet to vegetarian almost twenty years ago I did not have much of an idea of what there was to eat,so pasta with marinara sauce was my main food. Then I took the Natural Gourmet Cooking School - Chef Training Program in 1997. When I graduated I became familiar with using beans, grains and many other plant foods,enabling me to cook thousands of different meals. Since then I have been enjoying cooking with this diversity of ingredients. I love vegan cooking!
No comments:
Post a Comment