Tuesday, June 29, 2010

Rainbow Salad


I've always made food with color in mind, so when I saw Morgan's, from Little House of Veggies, idea for Rainbow Salad, I loved it.  I didn't follow her recipe, which includes a topping of crispy tofu and cilantro lime dressing, this time, but I definitely will in the future.  I just loved the name she gave the colorful salad!  This picture is going to be lunch today, topped with ume vinaigrette.

Baked Oatmeal

I really enjoy a warm bowl of stovetop oatmeal every once in a while, with a little cold milk poured over top.  But I'd never thought of baking it, until I came across this recipe on Little House of Veggies.

So I tried it this morning, and it's really delicious!  The best part about oven-baked oatmeal as opposed to stovetop oatmeal is the sweet, baked aroma that fills the house while you're waiting for your breakfast.

You can make any flavor oatmeal you like, starting with 1 part oatmeal to 2 parts milk, and using whatever dried or fresh fruit and nuts you like.  I wanted apple cinnamon raisin with almonds, like Morgan's recipe, but didn't have apples or almonds.  So I just added some applesauce and a smidgen of almond extract, in addition to the cinnamon and raisins, then topped with a few banana slices.

When it comes out of the oven, it's delicious with a little milk poured on top, and a drizzle of maple syrup.

Thanks for this great idea, Morgan!

Monday, June 28, 2010

Grilled Vegan Sausage Dogs & Sweet Potato Fries

For the super easy vegan sausage recipe, refer to my previous post.

You can use the spice mixture listed on that recipe, if you want a cajun tasting dog.  Or, you can use your own spice blend according to your preference.

These dogs are so easy to make and you can do anything with them - fry, grill, slice up for stews, or eat as is.

The buns are Ezeqiel's sprouted buns.

Sunday, June 27, 2010

Post-Run Berry Banana Smoothie

I went for a long run this morning, and when I run in the hot Atlanta summertime, the last few miles all I can think about is the icy cold fruit I'm going to devour when I get back.

I think about almost-frozen chunks of cantaloupe and watermelon, cold orange wedges, and icy fruit smoothies (possibly spiked :-)).

This morning, I made a banana berry smoothie.  I don't want to insult your intelligence, but I'll include the ingredients.

1 banana
couple handfuls frozen blueberries
tsp flax seed
Tbsp peanut butter
a little water

Blend till smooth and frothy!

The green smoothie I made a while back. It's a collard green smoothie! Though it was quite refreshing and tasty, I do not recommend using collard greens in smoothies unless you want to choke yourself. I recommend a more tender green, like wheatgrass or spinach or what have you. But nice color, right?

Homemade Granola


This morning, and by this morning I mean THREE A.M., I woke up and couldn't go back to sleep.  I've been in extreme productivity mode for the past few days, trying to get many things done all at once, and I guess I just didn't want to stop and sleep!

Also, when I woke up, I couldn't stop thinking about crunchy cereal with cold milk.  I used to eat a couple bowls of cheerios every day, with sliced bananas or strawberries.  Delicious!  But lately I don't feel like buying anything packaged.  Not even sweets.  That's right, I only want cupcakes or cookies I made myself, or bakery sweets.  Cereal is no exception.  We don't know what they put in that stuff, or what goes on in that factory!

I finally got out of bed, went downstairs to the kitchen, and made homemade granola.  Here's my recipe.

You'll need:
2 cups oats
1 cup coconut
1 cup nuts (almonds, cashews, walnuts, pecans - whatever you like)
1/4 cup plus 2 Tbsp canola oil
1/4 cup honey, agave nectar, or maple syrup
1 cup dried fruit (cherries, apricots, raisins, dates, apples...)
pinch of kosher salt
sprinkle of cinnamon (optional)

Preheat the oven to 250 degrees.  Toss the first three ingredients in the oil and honey.  Put mixture in a large shallow pan, sprinkle with cinnamon and a small pinch of salt, and cook for 1 hour and 15 minutes, stirring every 15 minutes.  Remove from oven, add to a bowl, and toss in dried fruit.  Allow to cool thoroughly, before covering, so that your granola is crispy!

This is a treat and kids would probably love it.  I have to remind myself to go easy on it, as it is addictive!

Friday, June 25, 2010

Know Thyself

Laurie, this is for you.

Why is it that women [I] are [am] so inclined to please others that even if we know ourselves quite well, we still suppress parts of ourselves in order to make sure others are happy or that the situation is conflict-free?

It isn't that we sacrifice the most important values, or who we are at the core (unless we have a bigger problem than I'm talking about on this post), but why is it sometimes easier to be fully ourselves only when we are fully alone?

For example, the real Helen's favorite channels are TV Land and Hallmark, with the occasional Food Network, maybe CNN on rare occasion.  Which offers some insight into where I fall on the "Dork at Heart" scale.  But when I'm watching TV with others, I can't enjoy Andy Griffith, Little House on the Prairie, and Golden Girls quite as much because I'm concerned about the boredom of my TV-watching partner.  I'd rather watch the prison reality show Lockup.  Could you get more opposite of Little House???

The thing is, I fully enjoy watching Lockup, because it is pretty darn fascinating and I get to share the experience of watching it.

But tonight, I'm alone, and I am watching Everybody Loves Raymond.  Here's to branching out, but always, always, always Knowing Thyself.

Dang

I wish I had a pic.  But I ate it too fast.  Why is it that when I don't try, when I don't consider anyone or anything but my own intuitive appetite, that the most organic (not in the pesticide-free sense, but in the "flowing" sense) creations just happen?

Tonight, I threw rice in the rice cooker and went for a run.  I came back starving.  I chopped and added the random veggies I had in the fridge: a crunchy beet I'd steamed the day before, some cucumber, jarred artichoke, fresh parsley, a tart ume plum, and canned chickpeas.  Squeezed with lemon, sprinkled with sesame seeds, and devoured.

The other day I cooked for 2 hours and it wasn't near as delicious!  Here's to no-brainers, and keeping it simple stupid.

Monday, June 21, 2010

Orange-Seared Tofu with Peanut Sauce

Tofu is both flavorful and crispy using this method.  It gets that way by first searing flavor into the tofu, then pan frying.  If you're like me and handicapped in the "fry" department, have a good fryer do this.  Something about hot oil scares me, but I do like the crispy results!

To saute, you'll need:
1 saute pan
1 block tofu
2 drops toasted sesame oil
2 Tbsp shoyu
1 TBSP mirin
2 Tbsp fresh squeezed orange juice
pinch of garlic powder
pinch of onion powder
toasted sesame seeds
orange zest

I always start by slicing the block of tofu into three horizontal pieces, then layering them with towels and topping with a heavy pan.  I let them sit on the counter for 30 minutes or so.  The towels soak up the water, and this leaves more room for flavorful juices to be absorbed by the tofu.

Turn the burner on medium and add all your ingredients to the pan.  When it starts to simmer, add the tofu, which you've now made into triangles with one diagonal slice, and turn the burner down ever so slightly.  Let the tofu sit there and simmer as the juices reduce.  Flip the tofu when the juices have reduced half way.  Let it sit there and simmer until all the juices have evaporated or been soaked up by the tofu.  Now, it's time to fry.

To fry, you just need a pan and a little peanut oil.  I like to add a several drops of sesame oil, too, for flavor.  Lightly fry the tofu.  The tofu will be crispy on the outside, yet full of orangey nutty flavor on the inside.  You can place it on top of rice, a salad, or make a sandwich with it, as I've done, since I had homemade bread.

I made a nutty dipping sauce to drizzle on top.

Orange Nutty Dipping Sauce:
1 Tbsp peanut butter
1 Tbsp tahini (sesame butter)
1 Tbsp soy sauce
1/2 Tsp mirin
2 Tbsp lemon juice
2 Tbsp orange juice
1 Tbsp water

Whisk together until smooth.  You may have to add more or less water and/or citrus juice to your taste.  Garnish the dish with cilantro and orange zest.

Cute Stuffed Potatoes

Yay! It's so cute, and so miniature, and so good!

Wanna know what makes it so good?  The fact that the shell of the potato is roasted all crispy and salty on the outside and creamy on the inside... and the filling is creamy, mashed potatoes.  The contrast in textures is awesome.

Here's what you need:
medium yellow potatoes (as many as you want)
olive oil
vegan butter
soy milk
chopped fresh basil
kosher salt & fresh ground pepper
onion & garlic powders
mushroom & leek saute (optional - recipe here)
scallions for garnish

Preheat your oven to 350 degrees F.

Begin by cutting off the top of a potato, and using a fruit spoon to hollow out the inside, leaving a good centimeter of potato inside for the shell, so it doesn't collapse!
Also, level off the bottom so it can sit upright.
Coat each potato generously with olive oil, onion & garlic powders, kosher salt, and fresh ground pepper.  Put in a pan the oven and bake for an hour, or until the skins are brown and crispy.  You'll know when the potatoes are done by looking at them.

Meanwhile, get a big pot of water boiling, and after the potato shells have been roasting in the oven for about 30 minutes, put all the potato innards into the pot to cook until soft.

When soft, drain, and make your mashed potatoes as usual.  I like to add butter and then soy milk, chopped basil or other fresh herbs, and of course salt and pepper.  This time, I also stirred in a delicious balsamic mushroom and leek saute.

Stuff your roasted potato shells with the mashed potato mixture, and garnish however you like.  I used scallions.

Almost as easy as regular mashed or roasted potatoes - hollowing out the potatoes only takes a few extra minutes, and the result is something extra special.

Sunday, June 20, 2010

The Turnip Truck's Roots and Other Fun Thoughts

I have been so busy lately, I haven't taken the time to cook anything worth posting about, let alone snap a photo of the food and upload it.  I miss my blog!  And I always have the urge to say something, about food or otherwise, which reaffirms what I've always known, that the writing is as important to me as, and probably more than, the cooking.

I've often thought that if the worst happened, if I had no money and lived in a horrible little old shack with no electricity and only a mattress on the floor, or if I got in a horrible accident and couldn't walk, or if I were sentenced to life in prison even, I would be okay and find a way to be happy because I would just focus all of my energy on my biggest passion, writing.

So with that in mind, I bring you a post about nothing... and everything!  Here is a picture of a wee little pancake Chris made for Meeks.  It was part of our yummy breakfast we had the day of the Little Five Points Halloween parade, which is the best Halloween parade you could ever imagine.

And here's us, at the parade. This picture is one of my favorites because it captures one of my favorite things about Chris, which is that he is a comedian.
Moving on.  I grew up in a tiny, rural farming town in Southeast Georgia.  We always had a garden, and our neighbors had farms, so every spring, summer, and fall I worked hard, planting seeds, weeding, digging up peanuts, potatoes, and carrots, picking berries, tomatoes, squash, and peppers, shucking and creaming corn, and canning vegetables and pickles and anything you could imagine.  So I really appreciate food and where it comes from.  My mom has her own awesome garden right now, and these are tomatoes from last year's garden.
I'm very proud of where I grew up.  Growing up in the middle of nowhere forced me to use my imagination, and made me the creative person I am today.  It also made me love physical labor, which is weird to love, but comes in handy.  Oh, and it made me a minimalist.  When you grow up surrounded by fields, you learn to appreciate the little things in life, like that fleeting moment between dusk and dark, when everything takes on a greenish hue... I don't think the city has ever been that color.

Though, even as I talk about the things that growing up in the country "made me," I don't know which came first, the chicken or the egg.  Because, just as likely, I was inclined to imagine, create, move, and crave authenticity. And nature is the best place for these things.

I used to climb the pecan trees in this picture.
Living in the city now, I crave nature from time to time.  That's the great thing about Atlanta; there are tons of parks.  There are also tons of dogs, so I get my animal fix, too.  I've always loved animals.  Growing up on a "semi-farm," that can be a good and a bad thing.  I had plenty of pets, but I also had to deal with their deaths, either because they got old, or sick, or killed for food.  And now I'm a vegan.

This is my parents' horse, Lance (he's blond like Lance Armstrong).
And here are the other horses, minus Tootie (yeah... I know).  If you are ever having a bad day, and want to feel better, go stand in a horse's stall and brush his coat and braid his mane.  You will feel better, like everything is right in the world.  If you don't have access to a horse, you should find your version. :-)
And some other "critters" around my parents' house.  They're baby birds, but they look like little monsters!!
Well, that's enough indulgence for now!  Thank you for reading my my post about things that make me happy that aren't only food, and since this is a post about joy, I'll end on the sweetest of notes.

Wednesday, June 16, 2010

Chocolate Cupcakes, with Peanut Butter or Chocolate Mousse Frosting


This is an awesome cupcake recipe.  I make mine with agave nectar instead of sugar, and love the results.  One thing.  If replacing sugar with agave, use 3/4 agave that the recipe calls for sugar (so in this recipe, you'd use just over 1/2 cup agave because the recipe calls for 3/4 cup sugar).  Then, reduce all liquids (soy milk & canola oil) by 1/3.  The recipe works fine if you don't measure exactly.

1 cup soy milk
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp almond/chocolate/more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Preheat to 350.  Whisk milk & vinegar and set aside to curdle (you're making "buttermilk").  Add agave, oil, extract(s), and beat until foamy.  In a separate bowl, sift flour, cocoa powder, baking soda/powder, and salt.  Add to wet ingredients and beat till no large lumps remain.  Fill cupcake liners 3/4 full.  Bake 18-20 minutes. Let cool on rack.

Peanut Butter Frosting:
1/4 c margarine, softened
2 tbsp shortening
1/3 cup peanut or almond butter
1 tbsp barley malt syrup or molasses
1 1/2 tsp vanilla extract
1 1/4 c powdered sugar
1-2 tbsp rice or soy milk

Beat margarine & shortening till smooth. Add peanut butter, syrup/molasses, and vanilla and beat till smooth. Beat in sugar. Beat in rice milk. Done!

Chocolate Mousse Topping:
1 package extra firm silken tofu (like Mori-Nu)
1/4 cup soy milk
2 tbsp agave
1 tsp vanilla
1 12-oz package semisweet chocolate chips

Puree tofu, milk, agave, and vanilla in blender.  Melt chocolate.  Combine chocolate and tofu mixture in blender. Chill for one hour, then spread.

Tuesday, June 15, 2010

Barley Salad and a Brief Rant about Glycemic Indexes


There really is a grain (pun intended) of truth, in some - and I mean some - of the low-carb diets, like the South Beach Diet.  However, only because they advise against processed grains, not because they suggest refraining from all grains.  Processed grains - sweets, snacks, breads, white rice, and white pasta - keep me hungry, make me feel tired and gross, make me gain weight, and worst of all, make me crave more processed grains!

But whole grains - brown rice, millet, whole wheat berries, quinoa, 100% whole wheat pasta, and the subject of today's post, barley - keep me full, give me a calm, happy energy, and let me be my proper weight.  Simple as that.  So why would I give them up in favor of meat and cheese, which are scientifically known to cause heart disease and, in the case of processed meat, diabetes?  I wouldn't.

Barley, in particular, has a very low glycemic index, which means it won't make your blood sugar go all crazy, which means you won't go all crazy.  It's basically like eating a vegetable.  And the health benefits are tremendous.  I won't go into all that here; you can easily search "barley health benefits" and see for yourself.  See why low-carb diets don't make sense?

Now - if you live in a city like Atlanta, you can easily find barley in most any grocery store.  You can buy a huge container of hulled barley for about two bucks at the farmers market (another myth about a healthy diet is that it costs more - not so).  But if you live in a small town, like the one where I grew up, it can be harder to find whole grains.  And many companies put the words "Whole Grain" on their packaged products to trick you.  So don't be fooled.  If the ingredients contain more than one or two things, it isn't whole grain.  Simple.  But you have options.

If you order shoes or clothes or books online, then why wouldn't you order food?  It's easy to order non-perishable food online for pretty cheap.  Order enough of it and it'll last you for a long, long time.

What to do with it once you get it?  Steam it like you would rice (2 cups water to 1 cup hulled barley) until it's soft but still has a bite.  Make a stir fry, add a little soy sauce, or make a really good salad like I made this morning.

My salad contained:
cooked barley
celery
tomato
daikon
parsley
ume plums
golden raisins
shoyu-roasted pumpkin seeds
black chickpeas
lime juice
olive oil
fresh ground pink peppercorns
salt

You can use whatever vegetables, herbs, nuts/seeds, dried fruit, and citrus juice (or vinegar) you have at home.  The important thing is that you include crunchy vegetables, one fresh herb, one type of crunchy nut or seed, and citrus juice or vinegar for a little tang.  I like to add the ume plums because they give salads a tangy burst of flavor, and raisins because of their chewy texture and sweet taste, which contrasts nicely with the salty salad.

Sunday, June 13, 2010

Busy busy busy!

I started working at a bakery about a week ago... and I've been eating lots of yummy pastries and sweets there!  When I get home, I feel tired (in a good way) and in the mood for something simple.  So, I haven't come up with many crazy creations to write about.  There are only so many posts you can write about steamed veggies, right?

Actually, I could probably talk forever about the virtues of steamed veggies, but no one wants to hear it.

So, James, thank you again for the squash. I finished the last of them tonight.

And more posts to come, very soon.  Because even after spending all day around food, I come home covered in flour and mustard, looking forward to cooking dinner. Even if dinner is a bowl of pretty steamed squash. :-)

Thursday, June 10, 2010

Homemade Vegan Andouille Sausages

Okay, I know, not the best pic. I think these would taste best in a bun with lots of mustard and sauteed peppers!  They're pretty darn good!  I'm going to slice them and add them to cajun beans and rice this time, though.

I got this recipe from this awesome blog, who got it from it from this blog.

- 1/2 cup pinto beans, rinsed and drained
- 1 cup cold vegetable broth
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 2 cloves garlic, grated (with a 
microplane, or very finely minced)
- 1 1/4 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 1 1/2 teaspoons fennel seed, crushed
- 1 teaspoon red pepper flakes
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- Several dashes fresh black pepper


METHOD
1. Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly.
2. Have ready 6 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 6 even parts. Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.
3. Place wrapped sausages in steamer and steam for 40 minutes.

Easy.  And you can change the spice blend to your taste.

Oh - after I made them following the recipe, I lightly fried them (I am learning to fry) because I wanted the outside a little crispy.  If I had time and access to a grill, I would grill these for SURE!  In fact, next time I cook out or barbecue or get invited to a barbecue, I think I'll bring some of these.

Who Owns Who?

I found this resource, which shows, as of June 2009, which food processing companies own our organic packaged food.  I find it very disheartening, and frustrating, and just... beyond worrisome... that so few companies are responsible for all of our packaged food.

For example, you go to the store, and you stand in the cereal section, looking at the "variety" before you.  You'd like to make a choice.  You'd like to vote with your purchase, for a company whose practices, product, and price agree with you.  But whether you "chose" Kellogg's Cornflakes, Kashi Go Lean, or BearNaked Granola, you've put money in the same company's hands.  Because Kellogg owns "Kellogg's [fill in the blank]," Kashi, BearNaked, and many other "brands."  Kashi and BearNaked are really Kellogg in disguise.

The same few companies own most of our beauty products, packaged food, toiletries, cleaning supplies, even our fresh produce!  "Brands" are created to make you think you're getting a choice.

I thought that monopolies weren't allowed in the United States. This is obviously no longer the case, as the largest few companies continue to buy up all our "choices." So they own everything, and they would like to own you.

Friday, June 4, 2010

Packing a Lunch

Not feeling deprived is pretty crucial to maintaining a healthy diet and reaching your health goals.  The times I've felt deprived, I've totally blown my diet. (By the way - when I use the word "diet," I'm not referring to a weight loss program. I'm referring to "what one eats." There are healthy diets, and there are crappy ones. You're on a diet right now, whatever sort it may be).

Anyway.  You have to be prepared.  You have to have healthy food that tastes good on hand at all times.  Otherwise, what will you turn to when your stomach is growling and Aunt Ethel has nothing but fried pork chops and cupcakes in the house?

You may find my examples a little too "healthy" for your tastes. They are a bit on the extreme end, though honestly, the more accustomed you get to a healthy diet, the more you crave simple things like this.  But, you can make lunch more exciting than this particular one.  The important thing is whole grains, fresh vegetables, and fresh fruits.  Forget the stuff that comes in a package.

Thursday, June 3, 2010

Quinoa with Peaches, Apricots, Dates, Umeboshi Plums, and Toasted Almonds

Quinoa with fruit is similar to rice porridge. You take a whole grain and turn it into a sweet dish.  I like this because of the contrasting tastes and textures (as usual:-)).

Wednesday, June 2, 2010

Fun Vegetable Tray for Nori Burritos


I've said this before.  I most enjoy cooking and eating when I can have fun with the food.  My little veggie tray isn't anything impressive, but I had fun building it all the same.  I filled it with fun foods, things I love to eat.  Some foods, like the Georgia peaches and heirloom tomatoes, I've eaten since I was a baby.  Others, like the daikon root, are new to me.  And I included a food I've never tried before, a picked cabbage called kim chee.

I always get excited about trying new food!  If you like pickles, you will like kim chee.  It comes in a jar in the refrigerated produce section. I loved it.

From left to right, there's kim chee, avocado, daikon, blanched zipper peas in their pods, cucumber, celery, tomatoes, and peaches.  We drizzled ume vinegar over some of the vegetables, others we used to make nori burritos.  You can see the nori sheets in the background.  Nori is a sea vegetable which is just about as good for you as a food can get.

And of course, I sprinkle seeds on everything for crunch. Those are pumpkin seeds in the background.

I think I've talked enough about The Kind Diet so it's clear I'm a fan.  But since the book really has helped me change the way I eat, I can't tout it enough.  Four months ago, I'd never even heard of shoyu-roasted seeds, ume vinegar, nori, or daikon.  But the Japanese have been eating this food for a long, long time.  The Kind Diet has made this information available to us.  It's an amazing resource and I'm grateful for it.

Summer Squash

Thank you Uncle Charlie, Aunt Terree, and James (who picked the squash and brought it over) for the pretty little summer squash!

Yes, I know you brought them for Mary and Zach but I stole some. :)

I think fresh vegetables like this are best appreciated when prepared simply.  I like to lightly steam or saute squash, or use the vegetable peeler to make a pretty summer salad.

But I had leftover cooked kabocha squash, which has more of a sweet potato texture, and I needed to use it.  So I decided to make a vegetable puree soup, and toss in a couple of the baby squash to lighten it up a little.  Don't worry, the rest will be cooked delicately so their original cute little form can be appreciated.

Here's my soup.  It was tasty, the only thing is I added a little soy milk at the very end, which I shouldn't have done, because it was soooo delicious before.  I think the milk was too sweet for the soup.  But it was good, none the less.  I'll make it again for sure, but use water instead if I need to thin it out.

Tuesday, June 1, 2010

Daikon Pappardelle with Pumpkin Seed Pesto


Looks like a pretty pappardelle pasta dish.  But it isn’t pasta.  It’s daikon root, shaved into long peels with a vegetable peeler.
Daikon is a type of radish, but much milder than the red radish most of us are familiar with.  It’s shaped like a carrot, but fatter.  Daikon is used often in Asian, particularly Japanese, cooking, as well as in macrobiotic cooking.  It’s low in calories, high in vitamin C, and supposedly aids in digestion; thus it’s considered a weight-loss food.
Personally, I think it makes a pretty side dish.  I also like to use the above salad as a beautiful garnish on top of other salads, or bean dishes, or rice dishes… etc.
Sliced into rounds, and simmered in soy sauce and mirin, the cooked daikon takes on a sweeter, softer texture.
But let’s talk about how to make daikon salad with pumpkin seed pesto.  This recipe takes about 5 minutes to make, and the daikon can be replaced or accompanied by carrots, squash, zucchini, or anything else you can peel!
You’ll need:
1/2 small daikon root
2 Tbsp pesto (try this recipe, or this one. You can replace the herbs and nuts with any leafy herb and nut/seed you like – or just buy a jar)
1 lemon wedge
1 chopped umeboshi plum and toasted pumpkin seeds for garnish
a vegetable peeler
Begin by peeling the daikon root and slicing it into paper-thin peels with the vegetable peeler.
Using your hands, massage the pesto and lemon juice into the daikon peels, coating well.
Use your fingers to set the daikon gently onto a plate, or on top of a rice or bean dish, so that it forms a pretty nest. Top with the ume plum and seeds.