Sunchokes.I didn’t like them before. I thought the smell is similar to rhinoceros beetle.Don't laugh. Seriously smells similar.
Now I like them.Good flavor specially with the skin.
You need a little bit of process to clean them since their shapes are so weird but it worth to take time.
I received bunch of them from my friend’s garden for my vegan dinner series “Far East ( check it out #fareastyvr)” and I got some leftovers then made potato salad.
Interesting texture & flavor, more bites than using regular potatoes.
For the vegan mayo, I used special iori from my recipe( secret.sorry..), but you can make mayo from soy milk or aquafava( chick pea liquid).I put some links below.
Those beans have proteins and other components those reacts similar to eggs does - making form / emulsifying.
Sunchokes : image : Nasi's organic produce
<Ingredients> *about 2 serving
Sunchoke, about 1 lb 3-4 pieces
Cucumber, cut in cubes , or your choice, salted
Raddish, very thin slice, put in cold water
Vegan mayonaise 1/2 cup
Salt and pepper
Vegan mayo recipe: Here is some good recipes from Minimalist baker and Seitan is my motor
Wash the sunchokes. Use scrubby, just take off the dirts.
Put sunchokes in a pot, pour water to cover them, add 1 table spoon of salt, heat up the water.
Once they boiled, take them out from the pot and cool them down. Cut in small sizes with skin.
Put the sunchokes, cucumber and mayo, toss well.
Make taste with salt and pepper, put sliced radishes on top.
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub