This green tea dressing is ideal for over salads, steamed vegetables and pasta (to be used like pesto). Elegant flavours of green tea leaves with natural sweetness of cashew nuts create a great harmony. All the goodness of green tea is sealed in this dressing.
Makes 100ml
Ingredients
1/2 tsp Clearspring Sencha Green Tea Leaves
4 tbsp Clearspring Italian Extra Virgin Olive Oil
1 tbsp Clearspring Brown Rice Vinegar
1 tbsp Clearspring Mikawa Mirin
1/2 tsp garlic paste
3 tbsp crushed cashew nuts
A pinch of Clearspring Traditional Sea Salt
Method
1. Ground Sencha Green Tea Leaves in a suribachi (equivalent to pestle and mortar) to make a fine powder.
2. Combine all the rest of the seasonings in a bowl.
3. Add ground Sencha Green Tea Leaves and salt to taste.
Salads
Green Tea & Cashew Nut Dressing
;
Sea Vegetable Sauce
Bursting with the flavours of the sea, this healthful sauce is wonderful smothered over steamed greens.
For a salad for 4
Ingredients
2tbsp Clearspring Atlantic Sea Vegetables Salad
2tbsp Clearspring Italian Extra Virgin Olive Oil
1tbsp Clearspring Brown Rice Vinegar
1tbsp orange juice, not from concentrate
2tbsp Clearspring Sweet White Miso
Method
- Soak the sea salad in a little cold water for a few minutes, then squeeze to remove excess moisture.
- Mix the liquid dressing ingredients together well and stir in the sea salad.
- Drizzle the dressing over steamed greens, green leaves or a mixed salad.
;
Photography (c) Akira Saito
Udon Salad with Seitan and Sweet Mustard Sauce
This healthful salad contains seitan, a wheat gluten that is a great source of protein.
"Seitan is wheat gluten that is cooked with shoyu, kombu and water. I serve it here with noodles. It's an easy-to-eat meat substitute. Tempeh can also be used in this recipe".
From Mayumi's Kitchen by Mayumi Nishimura
Serves 2
Ingredients
200g Clearspring Brown Rice Udon, plus enough water to boil them
1tbsp Clearspring Safflower Oil
200g seitan, cut into strips
For the Sweet Mustard Sauce
1tsp Clearspring Shoyu Soya Sauce
2tsp Dijon mustard
1 1/2 tbsp maple syrup
For the Pressed Salad
250g Chinese cabbage, cut into 1 inch strips
70g daikon, cut into matchsticks
50g seedless cucumber, cut into matchsticks
60g carrot, cut into matchsticks
2tsp Clearspring Traditional Sea Salt
Method
- Make the Sweet Mustard Sauce: Combine the ingredients in a bowl, mix well, and set aside.
- Prepare the Pressed Salad: Put the vegetables and salt in a bowl and mix. Put a weight on a plate and place directly on the vegetables. Allow to sit for 30 minutes.
- Boil the noodles for the time indicated on the package, then transfer to a colander and rinse under cold water.
- Heat the oil in a frying pan over medium heat and saute the seitan for 2 - 3 minutes. Remove from heat and set aside.
- Remove the weight from the salad and gently squeeze the vegetables to remove excess liquid. Return to the bowl.
- Add the noodles and Sweet Mustard Sauce, and mix. Transfer to individual plates and top with the seitan.
;