Smoked eggplant-mackerel, quinoa salad, and baked potato with tofu sour cream Staying home…but we can still travel abroad with eating world dish
Smoked eggplant-mackerel
1 Sauté eggplant with olive oil,
2 Pour the smoked “mackerel “ liquid, which are canola oil, soy sauce, liquid smoke, caper water, maple syrup, and white wine
3 Cook till nicely glazed
4 Sprinkle lots of black pepper
Quinoa salad
1 Cook 1/2 cup quinoa with veggie broth until you see tiny spirals and cool it down
2 Add diced cucumber, chopped spinach, radish, and seasoned chickpea (pan fry and sprinkle sea salt, pepper, and cumin),
3 Dress with tahini, olive oil, lemon juice, and sea salt With wine, or bubbles , now you feel you are in Mediterranean