Last summer I finally got the hang of fresh fava beans and we were hooked. This year we haven’t had any yet, but last weekend I picked up a few pounds at the Gresham Farmers Market.
Summer Rolls - Shiso & Favas
The combination of shiso in our garden and fresh favas inspired me to answer Christie’s desire for sushi.
The favas are pretty slippery, which made putting the roll together a little tricky. I was also rushing a bit with the rice, which meant it was a little thick. Next time I try these out I’ll do a much thinner layer of rice and perhaps a really thin maki roll.
These make me want to get some purple shiso growing. I think the contrast to the bright green favas would be striking.
Although there’s a bit of labor involved in the whole “peel, boil, blanch, peel” process, fresh favas are amazing. I made sure to set aside a few for each of us to enjoy.
Beautiful Favas!
I also made us a very quick salad with purple cabbage, aged brown rice vinegar, and shiso flowers.
And the feast was rounded out by grilled tofu, two ways, and grilled kale.
Grilled Goodness
Yes, you read that right, I grill our kale. It becomes a little crispy, little smoky, a little wilted, and entirely delicious! I’ve also found that a drizzle of tamari and wasabi over the grilled kale is fabulous indeed
Tofu 1 (on the right): “Mushroom Ultimate” seasoning. We bought this seasoning last time we drove down to California. We make a regular stop in Corning to visit the Olive Pit. I used the seasoning like a dry rub for the tofu, then grilled. Really delicious!
Tofu 2 (on the left): “The Old Favorite” being a mix of nutritional yeast, freshly ground black pepper, and granulated garlic. This is such a favorite mix I’m going to start keeping a blend of it in our spice cabinet.