Murasaki tamanegi to renkon no amazuzuke / red onion and lotus root in sweetened vinegar

A handy small side dish or condiment to accompany other dishes or in a bento box. Its pleasant color and refreshing taste offer a nice change of pace. While red onion alone would become vivid purplish pink in the vinegar, adding another pale color ingredient -- lotus root in this case -- results in a much softer pink for both ingredients.

Whole recipe (solid ingredients):
111 calories; 2.7 g protein; 0.2 g fat; 29.3 g carbohydrate; 21.8 g net carbs; 46 mg sodium; ０ mg cholesterol; 3.9 g fiber

Koyadofu to kinoko no raapu-fu / freeze-dried tofu and mushroom larb salad

Zesty, sweet and salty. Commonly made with meat or fish, this is a vegetarian-friendly Thai larb (with fish sauce). Freeze-dried tofu has a sponge-like texture and soaks up the tasty seasoning. Mixed with umami-packed mushrooms, this filling dish works as a starter or even a quick bite when feeling hungry. Cilantro and mint provide a pungent, tangy and fresh note to complete the melody.  

1/6 of recipe:
60 calories; 4.0 g protein; 3.3 g fat; 4.8 g carbohydrate; 3.3 g net carbs; 84 mg sodium; 0 mg cholesterol; 1.5 g fiber

1/4 of recipe:
90 calories; 6.0 g protein; 5.0 g fat; 7.2 g carbohydrate; 5.0 g net carbs; 126 mg sodium; 0 mg cholesterol; 2.2 g fiber

Whole recipe:
362 calories; 24.2 g protein; 19.9 g fat; 28.8 g carbohydrate; 20.0 g net carbs; 504 mg sodium; 0 mg cholesterol; 8.8 g fiber

Ika to tai bajiru no sotee / calamari and Thai basil sauté

A quick lunch I used to eat routinely at a local diner in Bangkok. The combination of somewhat sweet sauce with perspiration-inducing hot peppers and Thai basil is addictive. When I asked for four little Thai peppers in the dish after many months of gradually becoming accustomed to the spiciness, chef mom and her assistant daughter cheerfully clapped their hands.