braised daikon…

braised daikon…

from The Kind Diet by Alicia Silverstone

i was a bit cynical about this book when a newly vegetarian friend recommended it but it has since become one of my favorites. it is a great guide for those wishing to make the transition away from meat and highly processed foods to a diet that is kinder to your body and to the environment.

if you are not totally ready to give up meat, be forewarned that the beginning of the book can be a bit preachy (alicia is a huge advocate for PETA and animal rights). however, there is a ton of great information outlined in the intro that is super helpful in understanding what foods are good for you and what foods are just unkind. most importantly, the recipes are awesome.  

the recipes are divided into two sections: for FLIRTS and for SUPERHEROES. those who are flirting with the idea of cooking more meat-free meals will be inspired by things likeVegan Chorizo Tacos or Radicchio Pizza with Truffle Oil. 

those who are already accustomed to eating a fairly unprocessed vegetarian diet (yes, you are the SUPERHEROES), will love macrobiotic-influenced recipes like Maple-Roasted Lotus Root and Quinoa with Basil and Pine Nuts.

at least a dozen dishes from The Kind Diet are penciled in my menu for september (more on that project later!) and we have yet to taste one we didn’t like. so thanks to alicia silverstone and to my friend kristen for recommending this book to me, i’ll be posting more kind recipes for you in the coming weeks.

for now, the daikon…

1 large daikon radish 

2 tablespoons shoyu (a wheat-free soy sauce that is also called Tamari)

1/4 cup mirin cooking wine

2”-3” strip kombu (or dashima in korean is a dried seaweed for making soup stock)

• wash and slice the daikon into 3/4” rounds, and place in a skillet in a single layer.
• add water almost to cover. 
• add shoyu, mirin, and kombu and bring to a boil, then reduce heat to very low.
• cover and simmer 30 minutes or until all liquid has been absorbed. 

note: i found the daikon on its own to be a little bland for my salt craving tastebuds so i mixed up a korean sauce (sesame oil, soy sauce + chopped garlic and scallions) to drizzle over the top.