So I used this tofu, it is fermented with something special. Will tell you later. You can use normal firm tofu, you must squeeze out the moisture.
Nettles, hand full.
Boiling water with salt in a pot
A bowl of ice bath
Tofu(firm) , 1 inch square, quater inch thick, squeeze moisture with paper towel etc.
Soy sauce , 1 Tbsp
Maple syrup, 1 Tbsp
Tahini, 1/4 cup
Dashi stock or water, 1 Tbsp
Boil the nettles. Be careful with the soft needles..you need to put gloves when you handle them fresh.
Boil the water in a pot with a salt. Make ice bath in a bowl.
Put nettles in the pot when the water got simmered. Boil them for 4-5 minutes, drain, put in the ice bath.
When the nettles got cool down, squeeze the water.
Traditional Goma-ae recipe is grind the sesame seed until it turned into paste, however..this is quick recipe so I used tahini.
Crush the squeezed tofu in a bowl.
Mix all ingredients for the sace, don't worry about chunks.
*Traditionally, we strain the tofu to make it smoother.If you like, do it!
Polenta.I was thinking how can I make it better with vegan polenta recipe. This recipe might be debated, because of the flavour.
I put one teaspoon of Sakekasu. Then I love it.
Sakekasu is made with rice, it is actually sort of dust (a.k.a. garbage) or lees (dead yeast) from sake making.You can purchase from sake maker.(If they are around...)
In Japan, we use the sakekasu for variety of cooking or pickling agent.
Anyways. Sakekasu with polenta. The sakekasu adds interesting yeasty flavor to your ordinaly polenta.
I won't recommend to kids because the sakekasu still have remaining alcohol.
1 cup corn meal
1 1/2 cup almond or neutral milk
2 1/2 cup water or veggie stock
1 tsp sake kasu
1/2 cup coconuts oil(or olive oil)
salt to taste
Put all ingredients besides salt in a pot.
Heat them up with medium heat, keep staring.
When it looks like crumbly egg, stop the heat and add salt.
<Carrot cashew sauce>
1 small carrot, peeled and chopped in rough medalion
1/4 piece of apple, chopped in small pieces
1 clove garlic
3 table spoon oil
1/4 cup cashew nuts
1/2 cup water
1 tsp mustard
1 tsp apple cider vinegar
Perheat oven 400F
Put parchment paper on a baking sheet, then line first 3 ingredients and put oil.
Roast them for 8-10 min, put roasted veggies and apple, and all ingredients together in a food processor or mix with hand blender, make the paste.
The top photo is with roasted broccolinis, you can add any roasted vegetables or tofu, etc.
For the leftover polenta - you can keep it in flat shape, and freeze it, then cut them in cubes and fly them for your snacks. May write about it later.
Good vinaigrette would change your eating habit -
Your everyday greens will be turned into special salad with good vinaigrette.
I never feeling lazy to make a salad when I keep a good vinaigrette in my fridge.
The image above is crushed fried Tempeh (thanks Tempea foods) and cucumbers, melon salad.
I made easy and delicious ginger miso vinaigrette for it.
The vinaigrette recipe for you:
3 tsp Miso
2 tsp dijon mustard
1/4 inch piece ginger, peeled and grated
1 clove garlic, grated
2 tsp apple cider vinegar
1/4 cup oil
salt + pepper to taste
If you like sweet vinaigrette, add 1 tsp of maple syrup.
Method? Mix all together by hand or hand blender!
When I was invited for a dinner at my Japanese friend's place, she made gyoza dumplings with purple cabbage and pork.
It was kind of by accident, that she didn't have regular green cabbage and just used purple one instead.
The gyoza looked cool, purple colour from the cabbage through the dough.
Inspired by her accident, I made jade coloured vegan gyoza.
The top was from my instagram story before, I used mushroom and tempeh paste from a Vancouver local company Tempea food, so actual ingredients for you is :
1 clove of Garlic
1 hand full arugula
1/4 cup cashew
1cup olive oil
Salt to taste.
2-3 Tbsp arugula pesto (your choice of amount)
1 bunch Green onion, chopped(If you want smoky taste, grill them on the burner or toach)
2 cups of frozen grated cassava (you can find this at asian market, specially south east asian)
Small piece(around 1/4 inch) ginger, chopped in small piece
About 1/4 cup Mushrooms, chooped.(Shiitake is the best but you can use button or brown mushrooms)
Salt and pepper to taste
Make arugula paste.
Put all ingredients together in food processor and mix. you can use hand blender as well.
Lastly make the taste with salt.
Put all gyoza ingredients besides dough together in a bowl.
Mix well until all are well combined and make taste with salt and pepper.If you are worried about eating raw cassava, you can try to fry small piece pre-fry on a pan and see the taste.
Put the gyoza filling on a piece of dough, and roll, line them on a flat sheet pan or flat plate.
You can see step by step for rolling at Serious eats
You can freeze and keep for a week. Actually frozen ones are easy to handle when you fry them.
Put good amount of oil( likely 1Tbsp oil : 2 Gyoza) on non stick pan, heat with medium high heat.
Line the gyoza, don't put them stick together. Make a little space for avoid stick together.
When the sizzling sound has been changed, or the stage of the dough you can flip and see the colour is slight brown- likely 1-2 min , add water ( About 1Tbsp : 2 Gyoza) and put lid on and change the heat to low.
When the sound has been changed again - likely 4-5 min or more, and the dough got good balance of moist and dry, it is done.
Made an experiment, vegan pate and I was thinking about plating.
I planned the colour theme as "green".
Pate, pistachio crust,matcha salt..and fruits.
I was thinking to use strawberries. But I tried to put kiwi.
To be honest, I hated kiwi on the plates or using it for my cooking. Because it instantly connected to "cheap" and "easy" images(to me).
Kiwi has such a beautiful green colour, neat looking and texture with the seeds, tasty tropical fruits. Personally I love eating kiwi.
So I was thinking about how can I make it looks better.
Kiwi has good crunch with its seeds.Nice tanginess.Sweet.
Maybe sauce is nice but this time..I cut it in cubes.
Oh by the way, the pate was the main experiment, I use Azuki beans. Mostly Japanese use Azuki beans for pastries.I wanted to try and see how it works for savoury staff.
For the glue-ish, jelly-ish thing, I used a secret ingredient not agar or xantam gum. I may write about it someday later.
I think Azuki worked well for the pate.
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub