Spicy seitan atop a chopped salad of bok choy, daikon and other clean-out-the-fridge vegetables rose to the next level when I added canned chopped cherry tomatoes. Warning: these tomatoes are very potent! I chopped up a handful and they added a salty, ginger and garlic zing. I’m working on a sesame dressing, and this one was good, but it wasn’t “the one”. More to come on that. However, my version of shiitake bacon, which was inspired by Plant, was out of this world! I’ll be sharing that recipe soon. (That’s the bacon in front in the little silver cup).
Canned: Soy Garlic Cherry Tomatoes from Tart and Sweet
These little flavor bombs caught my eye when I saw them over at Awesome Vegan Rad. I thought they’d be a surprising addition to an plate of little nibbles, like olives, raw vegetables, pickles, and so forth. I like big, bold flavors, and these were too much even for me. I’ll stick to chopped them up and tossing them in salads. They really pack a punch!
Be sure to check back tomorrow for a big announcement!
2 Comments
They’re insane, aren’t they? I can’t even just eat one because they’re so salty. I keep meaning to add them to a cold noodle dish and just let the tomatoes add all the flavor, no dressing needed. I think it would be good with carrot ribbons and a few scallions…maybe a drizzle of sesame oil on top.
That sounds like a great way to use them. With lots of cucumbers, too! They are so over the top.