I want to recommend a fabulous day trip sponsored by the Jewish National Fund better known as JNF to the Northern Negev. Trip departs every Wednesday. I don’t want to ruin all the surprises. Thrown in was a fabulous luncheon at the Golden Goose, Avaz Ha’zahav in Beer Sheva. A very good Israeli-type meat/shipdei (skewers) restaurant, with some dishes beyond the shipudim. All meats were tasty and well-marinated for grilling. Salads were pretty good. We were served twenty kinds of salad.
http://www.jnf.org/travel/tours/northern-negev.html The site will describe the trip,
Some Ideas for Shalach Manot: Continuation from Post 65. As you see, there are no hard and fast rules.
Prep healthy fruits and vegetables for homemade sushi rolls.
Slice: Cut fruits and veggies into long narrow strips. Serve tender fruits, vegetables and herbs raw.
Blanch: Drop hard vegetables, such as carrots, asparagus and sweet potato, into boiling water for about 1 minutes. Transfer to a bowl of ice water. Drain and dry.
Pan Roast: For shiitakes, broccoli rabe stems (without the leaves) and whole scallions, heat a large stainless or cast-iron skillet over high heat until very hot; add vegetables, place a weight on top (such as another skillet or pan) and roast until blackened in spots. Turn and blacken the other side. Toss hot vegetables with a clove of minced garlic, 1/2 teaspoon each reduced-sodium soy sauce, toasted sesame oil and lime juice and a pinch of salt.
Green Sweet Roll- Six Grain Rice, Avocado, Sweet Potato, Spring Onion, Alfalfa Sprouts and Miso Dressing
Green Mushroom Roll- Six Grain Rice, Enoki(Radish), Shitaki, Micro Arugula(wild greens) and Shitaki Dressing
Green Spicy Roll- Black Rice,Spring Onion, Avocado, Mango, Cucumber, Spicy Mayo Dressing
Green Pickled Roll- Six Grain Rice, Carrot, Oshinko (radish), Avocado and Carrot Ginger Dressing
Green Avocado Roll: Chopped Grape Leaves, Six-Grain Rice, Lemon, Carrot, Sweet Potato, Miso Dressing
Green Sprouted Mung and Lentil Bean Roll, Barley, Millet, Tuna, Spicy Mayo Dressing
Green Quinoa Tempeh Sprouted Mung and Lentil Beans Roll,Six Grain Rice, Oshinko (radish), Carrot Ginger Dressing
Green Tempeh Quinoa Roll, Six-Grain Rice, Squash, Avocado, Miso Tahini Dressing
Supplies Basic Sushi to Choose from:
3-4 Nori Sheets
1 Pouch Steamed Brown Rice & Quinoa or make your own and spread out to cool
1 Tbsp Rice Vinegar
1 Tbsp Sesame Oil
2 Carrots in tiny long strips
4 Spring Onions, chopped fine
225g Smoked Tofu, or Tempeh
Black Sesame Seeds
Toasted Sesame Oil
Wild Lettuce Greens
- Drain the tempeh, place on a plate between kitchen towel and place a heavy object such as a chopping board or cookbook on top to press for 5-10 minutes to remove excess moisture (optional, but it does make the tempeh more porous to the marinade). Or use Tempeh that you have baked.
- Halve the tempeh lengthways, then cut into slices 1cm thick, place in a bowl and pour the miso-tahini marinade over. Let sit for 10-15 minutes.
- Meanwhile, peel the carrot and slice into thin strips about 1cm in diameter.
- Cut the avocado in half , remove the skin and stone and slice the flesh length ways.
- Trim and peel the spring onion, and slice thinly into strip
- Place the steamed brown rice and quinoa in a bowl and mix through the rice vinegar, along with a pinch of sea salt.
- Heat the sesame oil in a frying pan over a medium heat. Remove the tempeh slices from the marinade and fry for 3-4 minutes, flipping after 2 minutes. Set aside (only if you are using tempeh straight from the package.
Miso Tahini Dressing
- 2 Tbsp Red/ White Miso Paste
- 2 Tbsp Tahini
- 2 Tbsp Rice Vinegar
- 1 Tbsp Honey/ Maple Syrup (if vegan)
- 2cm Piece Fresh Ginger, peeled and grated
- 1 Garlic Clove, crushed
- Juice of 1 Lemon
- 6 Tbsp Water
- Place the nori sheet with the long edge closest to you. It is easier if you have a bamboo rolling mat, but it isn’t necessary.
- Spoon on a quarter of the rice and spread along the long side about an inch wide across the end closest to you.
- Add 3-4 pieces of tofu, avocado, spring onion and carrot. Spoon on some of the marinade and sprinkle with black sesame seeds.
- Tightly roll the nori sheet, tucking in the filling and rolling until 1cm from the end to make a long sausage. Using some of the marinade, wet the end of the nori sheet and seal.
- Using a sharp knife, cut the sausage into 1 inch pieces. Set aside and repeat from stage 1 until you have no ingredients left.
- Serve with pickled ginger, wasabi and tamari/soy sauce