Sauteed Daikon Radishes
- One daikon radish
- 2 teaspoons minced ginger
- 2 minced cloves of garlic
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
Julienne the radish using a vegetable peeler or cut into thin matchsticks.
Add sesame oil to a deep frying pan with garlic and ginger.
Sauté until fragrant.
Add radish and sauté for about 10 minutes until it begins to soften but not too soft.
Add soy sauce and vinegar and toss until coated.
Remove from flame.
Serve with chopped chives. (Original Recipe)
Tiger Eye Bean Dip
- 1lb bag of dried Tiger eye beans
- 3/4 cup milk
- ¼ cup water
- 4 Tablespoons Olive Oil
- The juice of half of a lemon
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon dried dill
- Pita chips or vegetables of your choosing
Soak the beans in a bowl of cold water covered in the refrigerator overnight.
Bring a pot of water to a boil. Pour in the beans.
Bring the pot back to a boil, then reduce to medium heat and cover.
Cook for 30 minutes or until fork-tender.
Drain the beans. Using a food processor, in batches blend the beans, almond milk, water, olive oil, and lemon juice.
Mix batches together and add the spices.
Refrigerate until cold and ready to eat. Serve with your choice of pita chips or vegetables. (Original Recipe)