Enjoy Summer Veggies! June Cooking Class report

Summer has officially arrived, and it's the season to enjoy all the fresh & delicious summer produce. In June class, we learned how to enjoy summer veggies beyond salad and grilling, with a little Japanese "yin-yang" touch.

menu

1 creamy zucchini soup

2 grape tomatoes w/ ume-ginger sauce *served w/ cold somen noodle

3 fried summer veggies marinated in sour-soy sauce

4 berry & banana parfait 

making umeboshi-ginger sauce for tomatoes.

cut veggies whenever you have time, even for 5-10min, and store them in containers or freezer bags so you can save lots of time when you cook.

marinating fried veggies. use less oil and lower heat so it'd be easier to fry.

coating with flour helps before frying. summer veggies tend to contain more water.

serve warm or cool, zucchini soup is a great summer dish (used soy milk)

for somen noodle, mix with olive oil, lemon juice, sea salt and pepper in advance.

marinating this sauce makes deep fried food lighter and less fatty. you can use this sauce for deep fried tempeh, fish or even meat!

trick is steaming banana, which makes it sweeter. no sweetener needed. super easy summer dessert : )

for love & peace!

thank you all for coming!!