janet @ the taste space

Sesame Wow Greens (A Spin on Oshitashi) + Vegan Eats World Giveaway

In Book Review, Favourites, Mains (Vegetarian) on December 14, 2014 at 9:53 AM

Sesame Wow Greens from Vegan Eats World

Another oldie but goodie. I have been waiting to share this for a while. And now that I think about it, while the flavours are not holiday-themed, they are quite festive and cute as little mounds of green. A fabulous way to eat your greens: slightly sweetened, with a nice hit of vinegar, balanced by a homemade tahini paste and a touch of heat.

Sesame Wow Greens from Vegan Eats World

Courtesy of Terry Hope Romero’sVegan Eats World, I have told you about it before. Earlier this year, it was re-released as a paperback. Exactly the same as the original (sadly, including the subpar index) but it reminded me of some of my favourite recipes (Rob loves the Ethiopian lentils) and a lot more I still have bookmarked. With 300 recipes, this is a treasure trove of international recipes with a creative twist from Terry.

While I have many favourites from the book, the Smoky Sauerkraut Mushroom Soup (Shchi) is still one of my favourites we both really like the breakfast spin on bahn mi, I thought it was great to share a quick and easy way to add more greens to your meals. I have only ever made this with spinach, as is more traditional, you could also try chard, kale and collard greens. You no longer have an excuse when you come home with vibrant greens and uncertain how to cook them. If you don’t like leafy greens altogether, I suggest trying this similar dish which is Braised Tempeh with Green Beans in a Sesame Sauce. It is a bit more lemony but still very good.

Sesame Wow Greens from Vegan Eats World

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me about your favourite international cuisine. The winner will be selected at random on December 20, 2014. Good luck!

Sesame Wow Greens (A Spin on Oshitashi)
Courtesy of Vegan Eats World

Terry’s note: Oshitashi usually is prepared with spinach in Korean and Japanese cuisine, but this method is delicious with young, tender collard greens, chard, or every-body’s favorite green stuff, kale. And of course spinach is a reliable favorite, and excellent mixed with any greens for this dish. This is a great side with roasted tofu or tempeh, or a light meal served with noodles with sesame sauce or as a starter for any Asian entree as a fresh and nutty green side veggie. It’s best enjoyed immediately after it’s made.

2 pounds greens such as spinach, kale, or collard greens (see special directions for chard at the end)
3 tablespoons white sesame seeds
2 tablespoons soy sauce or tamari
2 teaspoons agave nectar
2 teaspoons rice vinegar
A pinch of Japanese red pepper or gochugaru (Korean red pepper powder)
Additional sesame seeds for garnish

1. If using collard greens or kale, tear away thick stems and discard. Stack 2 to 3 leaves, roll as tightly as possible into a cigar, and holding your chef’s knife firmly, slice into the thinnest ribbons possible; each ribbon should be no thicker than 1/4 inch. Wash greens in a large bowl, drain but don’t completely shake excess liquid away (you want the greens to be a little wet).

2. In a skillet lightly toast sesame seeds over medium heat until light tan; transfer to a dish to cool and grind seeds to a course powder in a clean coffee mill or pound with a mortar and pestle.

3. In a large stainless steel skillet add collards or kale and 1/4 cup of water; if using spinach use only 2 tablespoons water. Cover and bring water to a simmer over medium heat; cook until the greens are bright green and tender, about 6 to 8 minutes for collards and kale, 2 to 3 minutes for spinach.

4. If the greens stick to the bottom of the pan during the steaming, add a few tablespoons more water.

5. Use long-handled tongs to transfer cooked greens to a large dinner plate to cool. When greens are cool enough to handle, grab a handful and over the sink or a bowl squeeze out as much water as possible. Repeat with remaining greens, then add the squeezed greens to a mixing bowl.

6. Pour the ground sesame, soy sauce, agave nectar, vinegar, and red pepper over the greens and mix thoroughly with your fingers. Gather about 1/4 cup of greens and press into a ball. Shape remaining greens and arrange balls on a serving dish. Sprinkle with additional sesame seeds.

Note: Chard: Use very fresh rainbow or yellow chard with thin stems; remove the stems and stack the leaves. Roll leaves into a tight cigar and shred with a sharp knife. Chop the stems into tiny bite-size pieces, no thicker than 1/4 inch, and set aside. Steam, cool and squeeze the leaves as directed for the greens, add the dressing and form into balls. Toss the diced stems with a teaspoon each of rice vinegar and soy sauce. Sprinkle the diced stems on top of the balls as a crunchy garnish.

Serves 2 to 4 as a side or appetizer

Reprinted with permission from Da Capo Lifelong, © 2014

  1. […] (recipe elsewhere) – Pumpkin Black Bean Posole Stew – Freekeh and Millet Pilaf – Sesame Wow Greens, a spin on oshitashi – Fastlane Kimchi (cut down on the red pepper flakes, please, half is still plenty) – […]

    • Looks just like at I had for lunch today at a Japanese restaurant – except mine was with seaweed. Yum!

  2. My favorite is vietnamese! !! Love it!

  3. This sounds like something I can make for dinner tonight! As for my favorite international cuisine, probably northern Indian. My SIL’s family is from northern India and I’m lucky enough to enjoy her cooking on a regular basis.

  4. Favorite? That’s hard to say as I love them all!

  5. Wow !!! What a great giveaway before Christmas 🙂 Thanks !!
    Your suggested recipe looks amazinly delicious. Miamm !!!
    I love all kind of international cuisine but Asian such as Japanese and Chinese are probably my favorite one.

  6. I love Indian food. Any cuisine that is heavy on bold spices I’m usually a fan of.

  7. mmmmmmmmmmmmmm i LOVE spinach and this looks like an beautifully creative way to eat them. i love so many international cuisines, but currently, i’m obsessed with putting miso paste in everything, so i’d have to say Japanese for now. 😉

  8. Right now I’m loving the bright flavors of Mediterranean and Middle Eastern cuisine. Thanks for a great giveaway!

  9. My favorite cuisine is Middle Eastern!

  10. Sounds like a great giveaway! thanks for hosting it. I haven’t tried vegan Asian or Middle Eastern cuisine, but I do love Mexican and Italian vegan eats.

  11. This sounds like a perfect appetizer for a dinner party =)

  12. Looks very very intriguing! Again a whole new twist on leafy greens. Pinned! 🙂

  13. Thai. love the spices.

  14. I love Indian cuisine because of all the fragrant spices, but I also adore Middle Eastern and Ethiopian as well.

  15. I love Japanese cuisine. Nothing beats fresh udon or soba noodles in a tasty broth.

  16. I go in cycles. Right now I’m loving Mexican!

  17. My favorite is Mexican cuisine.

  18. My favourite international cuisine? That is a tall order. I love (LOVE) Mexican, Indian and Thai food in particular. I love the spice, the aromatics, everything.

    One thing I still haven’t managed to try is Ethiopian, which I am really looking forward to.

  19. I’d have to say for me it’s a tie between Mexican and Thai. I love spicy food!

  20. My favorite is Ethiopian, but please don’t tell the Thai, Vietnamese, or Indian, as they are my other favorites.

  21. What an interesting way to serve leafy greens!
    To my tastebuds, many of the world cuisines qualify as favorites; although if I have to name one, I’d say the flavors of Iranian cuisine are particularly lovely.

  22. I don’t think I’ve ever had oshitashi before, but I’m definitely going to try it now! Who doesn’t want more ways to eat plenty of delicious greens? I like pretty much every cuisine I’ve tried, so it’s super tough to pick a favorite! I always want Thai (especially since there’s no good Thai near our house), I heart all the sushi, I can down three or four tacos at a sitting. But I think I’m going to say Indian — delicious, full of vegetables, hearty, flavorful, and satisfying. We actually went to the Indian buffet this weekend, and I had these AMAZING tiny potatoes in cashew sauce. Oh man. So: Indian. 🙂 Thanks for the giveaway opportunity!

  23. I love so many, it’s hard to pick one. Right now my favorite is Mediterranean.

  24. It’s a toss up Thai and Indian. Love the flavors and spices from each country. Thanks

  25. Thai food!

  26. I love Asian cuisine, especially Thai food. I haven’t been able to create my own homemade pad thai that measures up to what I get at restaurants, but I’m working on it 🙂

  27. My favorite is Indian cuisine. I eat this as often as possible and each time I do, I’m convinced it’s the best food on the planet.

  28. I can’t decide, but based on what I’m craving today I’ll say Thai.

  29. I love Indian food.

  30. I have actually made this recipe before (as gifted this cookbook last year) and loved it! Any way to eat more greens 😉

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