Vegan Recipes


Carrots and Beans with a Japanese Bean Curd Dressing

2 8 ounce tofu cakes
3/4 pound green beans
3/4 pound carrots
4 tablespoons roasted and ground sesame seeds
1 tablespoon sugar
1 tablespoon mirin
1 teaspoon salt
1 teaspoon soy sauce
2 tablespoon dashi or water

Put the tofu cakes into a small pot and cover with water, about 3 cups. Bring to a boil. Lower the heat and simmer very gently for 10 minutes. Drain. Meanwhile, prepare the vegetables. French cut the beans into 2 inch long diagonal strips. Trim, peel and cut the carrots into very fine 2 inch julienne strips. Put the drained bean curd, the roasted and ground sesame seeds, sugar, mirin, salt, soy sauce and dashi into the container of a food processor or blender. Blend until you have a paste. Set aside. Bring two pots of water to a boil. When boiling, drop the beans into one pot and the carrots into the other. Drain the carrots after 2 to 3 minutes. They should be cooked through but still crunchy. Drain the beans after about 4 minutes. They should be cooked through but still have a bite to them. Put the carrots and beans in a bowl, add the dressing and mix well. Serve hot, warm or at room temperature.


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