Tag: vegan

Steamed whole cabbage

In winter, when it’s cold and dark I really love to eat cabbage based recipes. One of my favorite yet simplest is steamed cabbage. Basically I steam a whole cabbage so that the inside is still a little crunchy while the outside melts in the mouth. I usually accomodate it with only a fruity olive oil, thyme from Aix garden and salt. Today on the plate I’ve added a few slices of crunchy grilled bacon, but it’s optional.

Fukinoto – ふきのとう

Fukinoto growing in our garden
As a lot if places, Japan is full if wild plants that are edible. A lot of them come as a set called 山菜 (pronounce that sansai, literaly the “mountains vegetables”). It includes kogomi, tara no me, warabi and fukinoto. Most of them are great fun to pick, just like mushrooms. Depending on places they are more or less abundant and they grow at different times. For example fuki no to grow in January-February in Chiba prefecture, while in the Niigata mountains they are snow piercer and grow in May.
The first time we ate fukinoto, we actually went to pick them in Tsunan machi area with some friends connoisseurs. Later, I realize that we have some in the garden!! Fukinoto are delicious, with quite a strong taste easy to identify. They are better eaten while still at the bud stage (not as opened as the picture show them). They are often prepared in tempura (I skip this since I don’t deep fry at home), in a mixture with miso: fukinoto-miso which allows to preserve them longer, and in miso soup.
Today I tried the miso soup with tofu!

For that you need a good katsuo dashi, or konbu dashi for a vegan experience (I promise to prepare something about dashi soon), some miso (I prefer white or light colored miso for miso soup, which is also what is used for winter miso soup in cha-kaiseki), a piece of silky tofu, and some fresh fukinoto. Once you’ve prepared the dashi, mix in a spoon of miso per person. In the bowls put a few dices of tofu (after draining it), top with the finely chopped fukinoto (for a softer taste of fukinoto you can boil them once chopped in a net for 30s) and finally add the miso soup. Et voila!
Plain rice and fukinoto miso soup

Even faster fix for dinner: tomato-carrot-chick pea raggu

This is the end of the year at the university and it is a busy time for both professor and students. Recently, I’m coming back home later and later in particular because this no excuse not to go to the gym. Last night after my pilates class I needed a very quick fix for dinner so that it allowed me to have some time to prepare the apartment for my sister’s visit later this week (yes! Prunellia is flying to Tokyo very soon!).

Chick peas are really handy when it comes to prepare something in 5 minutes! Dinner menu tonight: tomato & chick peas raggu with carrots.
I first roughly cut tomatoes and cooked them in olive oil, add laurel, ginger, carvi seeds, salt and pepper and small carrots halved. 

I left it on low heat, time to do the other tasks I had to do. Then once ready to eat I added a can of drained chick peas and served with baby leaf salad, olive oil and linen seeds. Delicious, warm and slightly spicy!



Sweet potato crust tart

Probably the last time I talk about purple sweet poratoes this year! There seems to be no more at the cooperative shop.

The other day I spotted on Instagram a really nice idea: instead of making the dough of the tart with flour, @acvb3 used thin slices of sweet potato.

I wanted to try badly but needed my mandolin that is in the country house. So finally, yesterday I could try.
I sliced finely one large purple sweet potato, olive-oiled them and lined them in a pie dish. I pre-baked them a little and then added a mixture of egg, silky tofu, sliced shiitake, na-no-hana. It’s better for the mixture not to be too liquid because the potato crust might leak here and there so the tofu is really helping a lot here. Then I just baked it normally. It was really delicious!

u no hana – うの花

I really love okara. It’s basically the pulp of soya beans remaining after the fabrication of tofu and soya milk. It’s full of proteins and it as a very mild taste. It is easily found in supermarket in Japan (together with tofu, nato and yuba) and also very easy to use in several recipes. The most famous okara recipe in Japan is probably u no hana (うの花). A mixture of okara and cooked vegetables.
Since I found nice okara, I wanted to make u no hana, but as always I twist the recipe. Usual u no hana is often very mild in taste and in color, and recently I like colorful plates for dinner (see my recent post). So instead of the classical ingredients I used carrots, purple sweet potato (again!), shiitake and na-no-hana (rapeseed).
I cut in small stick all the vegetables and cook them in the above order in a bit of oil and finally added soya sauce, a little of sugar, a little of sake (the original recipe has mirin in it, but recently I don’t use mirin anymore, for it’s too strong taste that covers the taste of the other ingredients).
Finally I added the okara and stirred (a little too well so that the purple color of the potato transferred to the white okara:( ).
A delicious colorful vegan dish, served with rice and ume-boshi.  

Technicolor dinner

I’m in love with this purple sweet potatoes (murasaki imo). They make every plate instantly look so much different, so much illuminated!!! 
Here for dinner, sliced with just some cabbage and carrots, and cooked simply with a bit of olive oil. You can eat it as a main dish (what I usually do) or as a side.
I also come with the idea that a bit of consomme with it will make a great soup, or with some Carnerolli rice or Arborio rice that’d make an awesome risotto. So I tried the risotto, except that I was running out of cabbage, so replaced it by brocoli and diced the carrots and sweet potatoes instead of slicing them. Taste wise it was delicious, but I admit that pictures of risotto never look too good!!!
(Hint to keep the rice white: cook separately the sweet potatoes and add them in the end, if not the purple color will transfer to the rice)

Crumpets

It’s been sometimes I wanted something that changes from the usual scones/pancakes/crepes… I often prepare for breakfast and I was longing for English crumpets. I checked on my usual resource for English recipes: the bbc website and thought I could make crumpets right away. Not so simple. You need circles to bake them and you need baking soda, and instant yeast something I not often use. I must admit that I had to do some research too about the differences between instant yeast, active yeast, baking powder and baking soda…

So I finally manage to gather everything and cook them according to the bbc recipe. It was a little more fastidious and time consuming than expected but it was really worth it!!!
Some of the crumpets ready to be eaten!

The growing batter

Saturday lunch: potato cakes

I needed some energy before going to play tennis in the cold so I made these potatoes cakes served with leek and shiitake. The leek and the shiitake are thinly sliced and cooked slowly in a bit of olive oil. For the potato cakes, I gratted roughly 2 potatoes, mixed well with 2 battered eggs, added salt and pepper, and cooked both sides in a circle in a frypan greased with olive oil.

Oat bran mini pancakes

Sometime it’s nice to have a drink and a few snacks to go with but no junk, no nuts nor cherry tomatoes…

As I mentioned the other day, I quite addicted to making pancakes and similars. It’s really super simple, it takes a few minutes and it is possible to create any variation. So today I made some salty oat bran mini pancakes to top it with whatever you have: here melted cheese and French pâté (not for me the pâté of course!!).
The base for the pancakes is made of plain flour, oat bran, baking powder, salt and water. I adjust the quantities of flour and water to obtain a not too smooth mixture so that when I bake it in the pan the shape won’t collapse and I don’t need circles.
And you, what kind of pancake addict are you?

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