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RECIPES
Broccoli Salad with Vegetarian Mayonnaise
(4 servings)
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Ingredients:
4 cups broccoli, ¼ cup tahini, 2 tablespoons olive oil, 2 tablespoons apple cider vinegar (or brown rice vinegar), 2 tablespoons miso, 2 tablespoons minced onion, 2 tablespoons goji berry (optional), salt and pepper
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| 1. In a mixing bowl stir together tahini, olive oil, miso, and vinegar |
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2. Add minced onion in a same bowl
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3. Boil broccoli. Drain well and place them in a same bowl
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4. Season with salt and pepper. Sprinkle goji berry.
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TIPS: Don’t overboil the broccoli!
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Hideyo Yamada
Holistic Chef
Born and raised in Tokyo and moved to NY in 1991. After training as a sushi chef in Japan, Hideyo has worked at various sites in NYC for over 15 years including sushi Mie restaurant, Kyo Tofu, Creative Edge Parties, and Kai restaurant which is an authentic high-end Japanese restaurant on Madison Ave.
In addition to her superb sushi expertise, she is also specialized in exquisite vegan deserts as a holistic patissiere. Hideyo offers sushi cooking workshops and cooking classes for children (4-18 years). She also takes special orders for gluten free gourmet meals as well as personalized meals for people with allergies.
Contact Hideyo for more detail: Hideyocooking@gmail.com
Want to see how Hideyo maintains her own health? CLICK HERE
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