Hello ! This blog is an annex of my main all-food blog.
Click on the castle picture on your right to go there.
There are not many visits here, so I don’t reblog all my vegan posts, but there are many.
If you want more, sorted according to your needs, click here for :
Dark day. Storms are waiting to burst. Let’s have a little fun and something sweet.
It’s magical, everything is made from dry pantry items.
I’ve made the soy milk (easy recipe here).
And with that I’ve strawberry customized my tapioca.
Boil tapioca as needed, rinse, put in a bowl with 1/2 cup water, strawberry essence, sugar to taste, the red coloring. Cover. Let overnight in the fridge.
Tatata da !
It’s pink and it tastes of strawberry… candies. Not very natural.
Put bubbles in a bowl.
Pour soy milk, slightly sweetened and vanilla flavored. Not outside, if you can avoid…
Isn’t that cute ? That’s really good. Maybe don’t mix in advance as the tapioca could give back its coloring into the milk.
They are more bean based falafels than croquettes, but they are as nicely crispy.
Kintoki red beans and sesame seeds, soaked overnight.
In the blender, the beans and seeds, garlic, salt, pepper… When the paste was smooth, I’ve added bell peppers.
Cooked in the frying pan. Photos were not in that order… but there is some auto-correction for photo montages too, it seems.
A red cabbage waiting to get the shred… The thinner, the tastier.
I think certain food processor apps do that quickly, but I don’t have that equipment.
I grated with this tool. That would be a bit slow to grate the whole cabbage.
A randomly mixed harissa tomato sauce.
To put on the patties.
Krrr krrr krr…. very pleasant grazing.
A colorful alternative to potato salad. This version is very crunchy and the taste of Summer kabocha is incredibly fruity and sweet.
The base is kabocha pumpkin, steamed and mashed.
With a sour seasoning.
Cucumber and nagaimo (raw yam) as garnish. I cut cubes and added to the mix. Let half a day in the fridge.
Serve chilled. It can be stored 2 or 3 days in the fridge, so you get the carotene loaded side dish for a few meals or as a lunch box item.
Coleslaw is one of those classic that has no classic recipe. So you can make it 1000 times and different each time. Isn’t today’s a pleasure for the eyes.
Shredded.
Red cabbage, negi leek whites, kabocha pumpkin and goya bitter squash.
A simple rice vinegar and olive oil vinaigrette. What makes id special is th handful of negi greens and the 1/4 ts of nutmeg.
It’s delicious one hour after mixing.
A healthy reinvention of the Mitteleuropa pink delight. It’s full of Asian Summer veggies and the sour cream is replaced by coconut and lemon.
Shopping surprise : those 2 Nagano grown beets for 100 yen. It’s extremely cheap for Japan as I usually say tiny beets for 500 yen a piece. And is it not a Winter plant ? Well, I’m not a gardener. I only know beets from feeding the pigs. I guess the season is long and they can be store months, which is why I had the image of a cold weather food.
But there is no reason to shun them, even in extreme heat. Raw and chilled, they are very refreshing.
Garnish : cucumber, Kintoki red beans, nagaimo yam, enoki mushrooms.
The beans are cooked of course. The rest is raw.
Soup : beet root, creamy coconut milk, lemon juice, ginger, garlic, salt, pepper, ice cubes.
Just throw into the blender.
One more spoon of coconut cream (solidified in the fridge).
Mmmm… it’s deliciously sweet, nearly a dessert. And it’s fun to discover the crunchy bits.
A nice warm dessert perfect to finish wrinkled apples.
Plus a little oil, water, cinnamon and vanilla essence.
I could eat that raw. If you want to lie to yourself, you can shape this as bars and say : “This is health food, protein bars…”. Well, that’s dessert.
The apples are pre-baked with seeds of cardamom.
Chaud devant ! Just out of the oven. Crispy on top, melty under…
Now, excuse me but I’m going to miam miam…
Colors and vitamins for the last act of Winter…
That’s all around a stir-fry of freshly boiled chick peas, with bell peppers, onions. Sweet chili sauce, and sweet spices : mace, coriander seeds, cumin.
Vegetables and fruits like natural jewels…
Served with whole couscous.
2 servings :
Cal 616 F10.2g C114.2g P24.0g
As you can see lots of white in that newly created citrus. What is it ? I have forgotten the fancy name that was announced at the market. Probably an hybrid of pomelo and yuzu.
That’s a fruit that you have deserved after spending a few minutes getting rid of all the hard bitter skins. The recompense is a lightly sweetened, firm and fresh flesh full of original flavor. Not at all the taste of an American grapefruit.
A great tartine ! Is it cheese ? No, no. I have never found the cheese made in Japan great, it’s abominable, bad, neutral like a block of plastic, not too bad, but they don’t have the talent. This is something else :
misozuke tofu (tofu marinated in miso).
And this one is GREAT !!!!!
I didn’t make it. It’s a present, from the North of Japan.
The package indicates the tofu was marinated 6 months in miso. If you don’t know miso read this.
I want to make mine… but 6 months !!!
It’s wrapped in a paper-cloth, that was a *cheese* cloth traditionally.
This is a photo of fresh tofu. So you can appreciate the change of texture :
That’s how it became, really cream, melty. Unlike Chinese stinky tofu, it doesn’t stink, the smell is very light.
How to describe the taste ? It’s salty…
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Red cabbage, and poached tofu for a chilly day. French + Japanese, and they make a nice pair. This is vegan and surprisingly filling.
The idea was to empty my fridge. I had the half of a red cabbage, a few black potatoes, 2 purple shallot, red wine… Blue day ! I’ve let that simmered in the cast iron cocotte, longly.
I also found an orphan chili in a nook. Behind you can see a clove. I added a mace and sugar too.
Finish touch : roasted poppy seeds and a few goji berries.
Delicious.
I could have eaten only that but I added a side for the proteins and more fun.
Yu-dofu.
That’s a Winter style to serve tasty tofu. Cubes in hot water with a strong salty sauce to balance the tofu’s creaminess. Silky type goes well.
The sauce is not classic. I mixed Chinese tobanjan hot chili…
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Nama choco. That’s a ganache, a melty creamed chocolate. Today, a vegan version…
Mosaic….
Shiny chocolate sauce on my moffle… Yummy ! And the brand is :
Maison Gourmande. DIY
If you don’t care about quality, you can buy a jar of “chocolate and nut spread”. That tastes good. Some brands are extremely popular, thanks to extensive promotion campaigns aiming children and even uneducated adults. Now, if you have finished primary school, you have probably turned the jar to read : sugar, palm oil, some flavorings and preservatives. But roughly, you are getting 3/4th of sweetened cheap oil.
A quality spread would contain this. So let’s make some.
For the fat, coconut butter (that floats on top of a can). For the nutty taste, I added some dry coconut flakes :
Lots of pure cocoa. For 1/2 cup, I find that 1/2 ts of cane sugar is enough. I added a little natural vanilla essence :
The bowl on top of a pan of…
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A dish for Winter mood. I wanted to eat pink. And spicy. And crunchy. And vegan.
Winter’s garden is a sprout garden. They make some in pink too…
The pink curry is Thai red curry paste and lots of coconut cream that I simmer a few minutes with onion and garlic. The veggies are celery leaves, ninniku no me (garlic sprouts) and okra.
Yaki tofu , grilled tofu. It’s firm texture tofu, the surface was burned at the flame. That makes it more solid for hot pots. I still put a plate on it and waited 10 minutes to drain excess water before cutting it.
Added lemon juice and nam pla sauce (use soy sauce to make it vegan).
Serve on a bed of sprouts. I slightly steamed the bean sprouts (mungo beans). The pink stalk radish sprouts are called sakura kaiware. They are crunchy and have a very…
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A “burger”, that the Japanese call hamburg’ or hanbaagu to differenciate them from the meat patties from the infamous fast-food chain.
It’s vegan and it’s “recycling” stuff. Yes, okara is a by-product of making tofu and it would only be discarded usually. That’s too bad as it’s full of healthy fibers, and I find it delicious.
The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!
I used 3 ingredients very common in Japan that may look a bit mysterious for European, American, African and South Pole readers of this blog. So look :
Okara
Soy bean fibers. How I make okara from dry soy beans
Konnyaku
It’s a root veggie…
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Happy Chinese New Year to all my readers !
These “niangao” (year cakes) are offered to the kitchen gods to get a good year of good food. Then I ate them, because the Chinese gods are so busy today that they need some help.
They are simply made of mochiko (sticky rice flour ) and sugar. And a little natural red coloring.
The white and red colors have the same meaning of “good luck” and are used for New Year all over Asia.
Steamed.
Chinese and Japanese New Year used to be at the same date before Japan adopted the European calendar in late 19th Century. Eating mochi is a tradition of both.
Decorated with red baby dragons. Let’s say they are dragons. The wings are fold.
There should be dry fruits or something in them. It’s prune today to match the plum pattern of the tea vessels.
With aged…
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Rice is a food you can completely waste if you don’t cook it properly. It can become a lump, stay like raw starch, half-lump and half-starch. It can taste watery. Or you can get it just great : fluffy, each grain cooked at the same level, neither hard nor smashed, and full of its flavors.
It is not particularly difficult.
To obtain perfectly cooked rice like in the good Asian restaurants, you don’t need a rice-cooker. This method works with any type of stoves (or campfire) and a cast-iron pot.
EXPLANATION :
That takes about 50 minutes, but you will be busy less 5~10 minutes.
The first time, stay around all the time, observe everything. Write memos. You may have to slightly adjust the time and heat as conditions very from kitchen to kitchen. But after that will become automatic. I know “step 1” takes 3 minutes on my stove…
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Végétale in Osaka 