Wednesday, March 7, 2018

30. Savory Rhubarb: Raw rhubarb-sunchoke salsa crude


Rhubarb grows well in the Pacific Northwest. Once established it can be a good food security crop. For this purpose, finding savory uses for rhubarb is a bonus. I have made Thai red coconut curry using rhubarb. I have tasted an Indian friend's sour and spicy rhubarb chutney. Another friend adds raw rhubarb to cole slaw. Here, I made a salsa crude for my black bean tacos with a side of avocado cream.

Rhubarb-Sunchoke Salsa Crude
1 stalk of rhubarb, minced finely
1/4 cup of pickled chopped Jerusalem artichokes
3 radishes, sliced and quartered
3 mini yellow carrots chopped
1/4 white onion diced
squeeze of lime juice and or lemon juice, to taste
diced fresh hot chiles, or sauce  to taste
cilantro leaves
drizzle of avocado or olive oil, Salt & Pepper
Toss all ingredients and spread on top of the tacos
See entry #15 for the pickled sun choke recipe it's stellar

Thursday, March 1, 2018

#29 Raw Sunchoke Seaweed Salad - Vegan

Proportions and details are not worked out in this recipe, but improvisation is key in making salads and using what greens and veggies you have on hand. Vary it up and let us know how it goes.

Seaweed salad from the prepared foods area of a local asian market with the refreshing bit of crisp cucumber and daikon radish, drizzled in a toasted sesame oil based dressing and sprinkled with black sesame seeds. Shown here assembled with grilled tofu. The first time I made this I tossed everything together. Choose your options.

  • Scrub well or peel sunchoke and slice in bite size pieces
  • Slice cucumber
  • Finely grate daikon radish
  • Mix toasted sesame oil with rice vinegar, sweet rice wine or honey, and shoyu or soy sauce 
  • Bed of baby greens or spinach
  • Black sesame seeds
  • Tofu - marinaded ahead in shoyu, rice vinegar and sesame oil
  • Grill tofu and slice, serve on the side.