Seaweed Soup (with tofu)

4 oz tofu, chopped into small cubes
3 Tbl toasted perilla (or sesame) oil
2-3 Tbl dried miyeok (or wakame) seaweed, soaked in cold water for 30 minutes
2 Tbl (or so) miso

Drain the seaweed and saute in the sesame oil until most of the liquid is gone. The seaweed should be hot and softer than before. Add the tofu and saute for a few more minutes, stirring constantly. Now add water to cover, and simmer for 10-15 minutes. Mix in the miso by pushing it through a small strainer with a spoon, and then taste for perilla/sesame oil and miso. This is also nice served with a bit of lemon.

Caesar Salad Dressing (adapted from the Candle Cafe Cookbook)

8 oz silken tofu or 1 large avocado
3 Tbl good quality olive oil
2 tsp capers
2 tsp mustard
3 Tbl lemon juice
2 tsp soy sauce
a few drops hot sauce
1 garlic clove
1/2 sheet nori

Puree all ingredients in a blender or food processor, adding more of any particular ingredient to taste. Toss with chopped romaine lettuce and top with croutons.

The pomelo-rita is my favorite Margarita. My recipe is something like this: Pour 2-3 oz juice of a Pomelo, juice from 1/2 lime, 1 shot (apx) Cazadores (or your favorite) tequila, and a splash of Cointreau over ice. I stir it with a chopstick. Top with a splash of Damiana. Then climb up onto your roof and watch the sunset with the pomelo-rita in hand. mmmm…. You can also add sparkling water to this if you want more fizz, less buzz. Pomelo season will be here soon…I can’t wait! I usually buy them from Twin Girls at the farmers market.