Cookhatter will cook at Juicebar (55 Powel street, Vancouver, BC), with Existential Eating on 22nd September (Saturday).
Enjoy cool selection of natural wine & Japanese shojin inspired food (Vegan).
I usually do pop ups as course menus, this time is non course. Just fun snacks, great fit for the wines.
You don't need to get tickets. Come in and enjoy.
I will introduce a recipe of one of a part of the menu -
I have written about nettle goma-ae before, this time is with fruits.
Goma ae sounds like only with spinach - for general, but you can make it with many kind of vegetables, sea weed, even with fruits. They fit well with tahini kind of sauce.
Goma ae is great side dish, or appetizer.
I often use shiro - ae sauce, which with goma ae(sesame) sauce with tofu.
I will serve it with grapes and spinatch for the side of a skewer dish at Juicebar this Saturday.
Anyways. This is goma ae with pear and broccoli.It is nice bite texture from broccoli, good acidity and sweetness from pear. Goma ae sauce is basically a little bit sweet, it is nice with fruits.
The recipe is so simple.
30g soft tofu, squeeze off the moisture, before you start cooking, put tofu in between cutting boads and make the bords angle on a tray of something like, to run off the water from tofu.
1/4 cup sesame paste or finely grind sesame
1 Tbsp soy sauce
1 Tbsp Maple syrup or agave
salt to taste
* for veggies
1 stem of Broccoli cut break in small pieces
1/2 Pear cut in cubes
Before start, you need squeeze off the moisture of tofu, as I wrote in the ingredients.
Boil hot water in a pot with good amount of salt to boil the broccoli.
Once it reach the boiling point, put broccoli and boil them. When it got bright colour and no crunchy part of the stem, drain to the sink and soak them in cold water for a while to cool them down.
Put all ingredients for the sauce besides tofu in a small bowl and mix.
Break off the tofu with hand, add into the sauce ingredients.
Drain the broccoli, wipe off the moist with paper towel.
Add broccoli and diced pear into the sauce, mix well.
Shojin means a lot of meaning in Japan.
Basic meaning is "make effort everyday for life"
As food, in Japan Shojin ryori(ryori means cooking) is traditionally food for monks since 6th century after they brought buddhism, influenced by China and India.
In Japan, the basic rule is Vegan, some are strictly ban garlic and allium family and spices etc as well as bold seasoning, but nowadays some are open to use those smelly vegetables but spices. Why? I think they will increase the taste and monks would want to eat more! Hahaha. Because in temples, "Bonnou" (desire for anything like things, food, people) are prohibited.
My Shojin style food - is not strictly at all. This is for good eating.Joy. Adventure. And importantly, good with alcohol!
Opposite thoughts of Shojin food. That's why I don't call my food Shojin. I say "Shojin style". I just use their ideas and technics for my food.
If you are into natural wines and you are in Vancouver, you must try Sion Iorworth's Juicebar at 55 Powel street (start at 6, day time is a cafe Birds and beets) .
They bring neat and nice selection of wines every week.
Their food is running by Existential Eating a.k.a.Heather Dosman, she showcases variety of chefs weekly with her foods.
Cookhatter will cook together with Her at Juicebar on 22nd Sep.
It is like an extension version of my vegan dinner event, Far east. Will serve Shojin style vegan dinner, but tapas style.No need to buy tickets, just come as walk ins and enjoy!
Menu?Still developing. (The photo is from my past creations)I will release an easy recipe from the menu in the next blog. Stay tuned.
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