One of my first posts on Graceful Cuisine was a cucumber peel appetizer. At that time, I was celebrating my first month of blogging, and excited whenever I received any recipe comments or requests. I went through a phase of learning how to write interesting blog posts, how to take good photos of my food, and all the while wondering if there would be anyone out there who appreciated my recipes. I was fueled by the thought of touching my readers’ lives through my food creations. I thought of it as a way of hosting guests virtually, as I always imagined serving the food I just made as I am photographing it.
Last week, I was focusing on peanut butter replacement options for people with nut allergies. I want to create recipes catered to people who have special dietary requirements. Then it dawned on me that I haven’t posted a recipe for a vegetarian option in quite a long time. So this week, I want to share some of my vegetarian cuisines.
This cucumber salad is a very simple recipe. Preparation is just 5 minutes tops, followed by a half an hour refrigeration time. It’s a perfect appetizer or a side dish that you can make while you have a roast in the oven or a pot of soup simmering. I was worried that it was going to turn out to be rather plain, but the rich flavors blew me away. It was refreshing, palate cleansing, and most importantly, it was really tasty! Serve it in decorative individual sized bowls and it looks amazing too! Be prepared that you might need to double up the recipe in case you want to go for seconds!
What are some of your favorite vegetarian recipes?
2 field cucumbers
2 tablespoons mild Miso soybean paste
1 1/2 tbsp Japanese rice vinegar for sushi
1 tbsp Asian sesame oil
1/2 tbsp creamed honey
Large pinch crushed red pepper flakes (or more if desired)
2 tsp sesame seeds
1 tbsp hot water
Wash cucumbers thoroughly under cold running water. Slice cucumbers in half lengthwise and use a small spoon to gently scoop the seeds out.
Slice each half lengthwise again, and then chop into 1-inch pieces. In a large bowl, combine Miso soybean paste, rice vinegar, sesame oil, honey, red pepper flakes, sesame seeds and hot water. Whisk until well combined.
Toss in the cucumber and stir to coat. Cover and refrigerate at least 30 minutes to allow cucumbers to soften and soak in the flavors. Divide into individual serving bowls and serve immediately.