Wednesday, July 3, 2019

Yondu Recipe #2 - Sautéed Radishes

Here we go with another Yondu recipe from their recipe cards, and all I had to do to make it #WFPB is take away the oil and instead caramelize some onions with some garlic (I could add some Thai chilis if I am in the mood for hot.
Original pic from Yondu site

Sautéed Radishes


  • 1 Onion Chopped fine
    2-3 garlic cloves
    1--2 Thai chilis sliced thin (optional)
    3 cups halved small radishes (or larger radishes quatered)
    1 bunch scallions, trimmed and cut into 1-inch pieces
    3 teaspoons Yondu (3 tsp = 1 tbsp)


  1. Sautée the onion:
    1. Dry roast on medium high (425F) for 5 mins, no stir
    2. Add the minced garlic and chili (if using)
    3. Stir fry with a few table spoons of water, sufficient to liquify 
  2. Add the radishes and scallions: 
    1. 3 mins at medium making sure enough liquid
    2. Add Yondu
    3. 2 more minutes until Yondu is absorbed

 On a side note

People have so much trouble cooking with out oil, yet once you know the basics it is both easier and tastier. This is an absolutely yummy side dish any time.

And, instead of Yondu, you could use some veggie broth, or you could use a small amount of Bragg's liquid aminos, but I would have to say that Yondu does produce a finger-licking good flavor. It is fast becoming one of my favorite flavorings.

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