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.
This is belated but happy new year to all.
I made myself a challenge - make traditional Japanese new year's meal "Osechi" in Vegan.
Will update but this is one of the dish.
"Tazukuri" - usually make it with dried baby sardines, this is made with dried lily flower.
The lily flower has sort of fermented sour flavour, it matched perfectly with the sauce.
Cooking method is so simple - just dehydrate the lily flower on the pan and add sauce to be caramelized.
The sauce : soy sauce, sugar, sake and sesame seeds.
Recipe & idea courtesy of ©Tomoko Tahara / Cook hatter
Raw vegan lemon tart at Acorn, created in 2015
I'm not a vegan or vegetarian.
Just I eat less meat and milk products, like to eat more vegetables instead of animal products.It is easy for my digestion, however still I love cream and butter and sometimes want to eat heavy protein.
Why do I start thinking to cook vegetarian or vegan food - I have some reasons.
When I went some parties, vegetarians or vegans often didn't have the best options.One of a party was a BBQ, my vegan friend was eating vegan sausages and I tried it , - it was no taste.
I felt bad that they have not so many good choices and started wanting to make better food for them.
Other reasons. I have been working several good restaurants, and mostly I was working at Garde manger(cold and dessert) stations.Through the work, I learned many good ideas of salad and vegetable dishes, as well as desserts.
When I was working at Acorn, they were like a collaboration kitchen under the chef's supervisions.Time to time, cooks suggest ideas to the chef and discuss for making the ideas as solidly nice as the menus.
I would say it was hard challenge for me without animal products to make good food and desserts, on the other hand, I enjoyed those difficult challenges.
I was making special desserts for them almost every week with the ingredients what they had in the moments was fun brain storming.
Making vegan food is always good challenge to me, not only cooking, a little bit of science makes the food more interesting.
By the way, thank you for everyone ordering the tickets for Far East - contemporary vegan pop up dinner vol.2. It is sold out..If anyone was thinking to come and missed this time, see you at the next one!
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