Fifi Leigh
This next recipe that I got from the Spring Garden Show at Macys had fish. So, I will need to veganize it by basically omitting the tuna.
- Yuzu Ginger Sauce consists of mixing together 2 teaspoons of peeled and grated ginger, 1 large grated garlic clove, 1 tablespoon of Japanese lemon juice, 1/3 cup of lime juice, 1/4 cup of lemon juice, 1/2 cup of soy sauce, and 1 1/4 cup of sesame oil in a food processor. Mix well and taste for seasoning.
- Use one pack of organic strawberries, and cut each strawberry into quarters.
- Quinoa Mix consists of mixing 1/4 of quinoa crisp, 1/4 cup of black sesame seeds, and 1/4 cup of toasted white sesame seeds.
- I veganize it with a creamy avocado. Slice one avocado, and place these slices on appetizer plates. Drizzle ginger yuzu sauce over the avocado slices. Top with strawberry pieces, quinoa crisp mix, cilantro, and sea salt.
- This dish is often used as appetizer or hors d’oeuvres.
