I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 JapaneseCooking101 | 2015-02-10 23:58:09 |  53,275 Views |
Miso Dressing Recipe – Japanese Cooking 101
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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Sharpen your knives — this salad requires some chopping. You’re chopping chives cabbage and red onions. You’re slicing tofu and shallot after shallot. I’m inclined to say it’s worth it. I saw a Cobb salad in a cafe a month or so ago each ingredient in its own colorful little quadrant and thought hey I want that — but remixed with ingredients from my own kitchen and pantry. The resulting salad is fresh and crisp with a deep toasted nuttiness from the almonds and lots of depth from a generous helping of “just-on-the-side-of-burnt” fried shallots. I tossed it all together with a simple miso dressing — one I sometimes like to drizzle over fried tofu. I even threw some of that in there. This salad is perfect for a hot day and the good news is that you can do much of the prep ahead of time.
