Link Love Sunday

Link Love Sunday | Add A Little

Hope everyone’s had another great week! It’s carnival weekend this weekend but the weather’s not looking too promising… hopefully it clears up!
I’ve rounded up my favourite links of the week (lots of Indian inspired dishes for some reason – maybe I’m craving the warmth from the dishes)!

This pepita rosemary paté looks like the perfect snack (or to spread on toast!)

30 delicious vegan meal ideas!

Love these mock tuna collard wraps!

Please make this mung dahl because it’s seriously one of the best things I’ve eaten this year!

Baked samosas? I’ll take 10!

I can imagine this farro bowl with sumac miso vinaigrette would make the best lunch!

These roasted dragon carrots are beautiful (pictured)!

This black bean ‘meat’loaf with avocado sauce… my mouth is literally watering.

I’m really trying to incorporate more turmeric into my life – any tips would be greatly appreciated! I loved this video giving me a round up!

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Scenes From Tokyo: Meiji Jingumae

Scenes from Tokyo | Add A Little

Here’s the second segment to my Scenes From Tokyo series – I hope you’ve been enjoying seeing the photos, I love sharing these amazing experiences with you!

Today I’m showing you the beautiful photos from Meiji Jingumae. It was my first time here (couldn’t believe I hadn’t been before!) and it was gorgeous!
It’s crazy to think that the street next to it is the buzzing Takeshita Dori in Harajuku, filled with shops and people rushing past. In contrast, this was so tranquil and calming and the perfect place to collect your thoughts.

Scenes from Tokyo | Add A Little

Scenes from Tokyo | Add A Little Scenes from Tokyo | Add A Little

Of course when walking through Meiji Jingumae, you can’t miss the massive wall of sake barrels, each with a unique pattern and gorgeously decorated with bright colours, such an great photo opportunity!

Scenes from Tokyo | Add A Little Scenes from Tokyo | Add A Little

This is a spot I highly recommend and will definitely be back! I can image that in the early mornings it must be beautiful and in Autumn it must be incredible to have the orange and red leaves almost encasing you!

Green Bean Salad with an Asian Onion Dressing

Green Bean Salad with an Asian Onion Dressing | Add A Little

Slightly lenghthy title for the simplest side salad you’ll ever make!

After coming back from Tokyo I was seriously in need of my favourite tamanegi dressing (onion dressing, Kewpie brand btw if anyone wants to try it)!
I had to come up with a solution and the only way was to try an make it at home.

3 ingredient. Stir them up. Let the marinade. Done!

Seriously as simple as that and it tastes amazing on any salad!

Green Bean Salad with an Asian Onion Dressing | Add A Little

One of my favourites is to pair it with some green beans – letting them steam until soft but still remaining a slight crunch and bright green colour, topping with lots of onion-y dressing and a good sprinkling of sesame seeds!

You better believe that I’ve been eating this pretty much every day since I got back!

Green Bean Salad with an Asian Onion Dressing | Add A Little

Green Bean Salad with an Asian Onion Dressing vegan, dairy free, can be gluten free
Serves 2

This dressing packs a flavour punch and although the ingredients list is short, don’t be fooled by the flavour it will bring! If you are able to somehow hunt down irizake, I recommend you buy it as it’s one of my favourite ingredients in the kitchen and I assure you you will never look back (I can’t remember the last time I used soy sauce). It’s packed with umami and  has such a well rounded flavour.
The dressing will also make more than you need but you can keep it in the fridge and put it on any side salad or even a bowl of grains!

250g green beans
1 onion, finely diced
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil (you can substitute with toasted sesame oil)
1-2 tbsp irizake (you can substitute with soy sauce or tamari, but be careful as this may bring a stronger flavour)
Toasted sesame seeds, black or white

Mix the salad ingredients and store in a jar in the fridge for atleast a few hours so the onion bits can marinade.

When ready to serve, steam the green beans for 3 minutes or so and once done, put into a bowl of ice water.

Drain the beans and serve on a plate, with lots of dressing and a generous sprinkling of sesame seeds.

Green Bean Salad with an Asian Onion Dressing | Add A Little