Kitsune Shirataki Deluxe Noodle Bowl

It's easing into autumn again, and that's the time of year when noodle bowls and other hot dishes with nourishing broth are brought more often to the table. One of my very favourite dishes is kitsune udon, but for a variety of reasons, sometimes people want an alternative to udon. It's also difficult at times to find a recipe that doesn't include fish ingredients, at least for the broth. What to do!

No worries. I've got this.

Shirataki is a type of noodle made from a plant called devil's tongue. They have recently become very popular as a 'diet noodle', since they have effectively 0 calories, 0 carbohydrates, and pretty much nothing bad, whilst at the same time helping the digestion and providing essential dietary fibre. I really like them, because they're so tasty and feel 'al dente' with very little preparation. You could easily switch to shirataki instead of something like the typical instant ramen and not notice a significant difference in taste, but you'll see a huge difference in the nutritional figures of your food. It's very handy in the seasons where we eat a lot more of this kind of food!

Kitsune Shirataki Deluxe Noodle Bowl

Ingredients

1/2-1 pack shirataki noodles (1 lb.)
2-3 pieces abura age
shichimi togarashi, to taste

for mixed vegetables:

5-6 whole leaves Korean cabbage or bok choy (or regular cabbage)
handful moyashi (bean sprouts)
1/2 spoon miso paste
1/2 spoon spicy red bean paste
dash soy sauce
dash sesame oil
pinch salt

for broth:

3 dried shiitake mushrooms
1-2 square inch kelp, cut into strips
bowl of water to reconsistute and cover
1-2 spoons soy sauce
1-2 spoons mirin
pinch salt
pinch sugar
1 spoon vegetable bouillon powder or shirataki liquid (optional)

Since this has a good few steps and may be complicated for you, I'm going to take it slowly and divide up the cooking. The great thing about noodle dishes is that you can generally prepare all the separate ingredient groups and just combine them at the end, as long as you keep everything warm. Don't panic!

Let's cook the broth!

1) First, take 3 dried shiitake mushrooms and a square of dried kelp. You can cut the kelp into strips when it's dry or when it's reconstituted, using kitchen scissors. Place them in a bowl and fill, covering them with water. You can place a saucer on top of the bowl, to keep them submerged.

2) After at least an hour or so, remove the saucer and then remove the shiitake and kelp. Using a pair of kitchen scissors, remove the stems from the shiitake and then cut the shiitake into slices with a diagonal angle. Set the kelp and the shiitake aside for now.

3) Pour the liquid into a saucepan and turn heat to high. Add soy sauce, mirin, a pinch of salt, and a pinch of sugar. You can also add a little spoon of bouillon powder or some of the shirataki liquid, to give it a slightly richer taste. Mix to blend evenly. When it starts to boil, turn the heat off and take it off heat. Cover and keep warm.

Let's cook the mixed vegetables!

1) Heat a frypan on medium-high heat. While it's heating, take your cabbage leaves and slice them into strips, separating the thicker stalks from the thinner leaves if possible.

2) Add a little sesame oil to the pan and move it around; if it moves freely, the pan is hot enough. Add the moyashi first and a little bit of salt, stirring them and coating. Then add the stalk pieces and do the same. Let these cook for at least a couple of minutes, so they will be tender.

3) Now add the leaves, stir, and turn the heat off.

4) Quickly add miso, spicy bean paste, and a little bit of soy sauce. Combine the ingredients, adding a little more soy sauce if you need to, in order to make a kind of sauce.

5) Stir to coat, then turn the heat back on once everything has been coated, and cook for another couple of minutes. Remove from heat and cover to keep warm.

Let's cook the noodles!

1) Snip the shirataki bag and drain. Make sure the snip is a small one, so you don't lose any noodles. Squeeze the bag gently to get all the liquid out. If you want to save some liquid for the broth, you can just drain the bag into a bowl and use what you want.

2) Place the shirataki in a bowl and use kitchen scissors to trim the noodles. They are very, very long so you will definitely not want to skip this step!

3) Fill a saucepan a little over halfway with water and bring to a boil. Add the noodles to the pan and boil for a couple of minutes, making sure to stir and separate the noodles lightly.

4) Drain the noodles and then put them back into the saucepan, without water. Return them to heat and stir, cooking off all the liquid.

5) Turn off the heat but leave the pot on the hot eye. Add a dash of soy sauce and keep stirring. The noodles will visibly absorb the soy sauce. Once there is no liquid left, remove from heat and place in a bowl.

Let's put it all together!

1) Place the cooked noodles in the bowl with the kelp and shiitake. Pour the hot broth over them.

2) Add the mixed vegetables, being careful not to pour any liquid into the broth.

3) Add the abura age and shichimi togarashi.


But Dhiar, you say, I don't have any prepared abura age! Well, abura age is pretty easy to whip up, even if all you have is just sushi age (which you can get most places). Abura age is sweetened, fried tofu skins, and it is what gives anything 'kitsune' its name, because it is believed that kitsune, or foxes, love abura age above all.

Here's how to whip up some abura age from simple sushi age, or fried tofu skins.

Quick Abura Age

Ingredients

Sushi age or other thin, fried tofu (you could probably also use a baked tofu cake, but it must be thin)
2 spoons soy sauce
2 spoons mirin
1/2-1 spoon sugar
pinch salt
water

1) Fill a saucepan about halfway with water, and turn on heat. Add sushi age (or unseasoned abura age) that you have pressed and cut into square pieces. Add them to the water and make sure to submerge them. When it comes to a boil, turn down the heat and simmer for a few minutes. Depending on what kind of tofu you are using, it may take longer. But it should look more tender and almost meaty in appearance and texture.

2) Drain and cool. Squeeze or press the excess moisture from the tofu.

3) Fill a saucepan about halfway with water again, and turn on heat. Add soy sauce, mirin, sugar, and salt, and stir to combine. When it reaches a boil, turn down the heat to simmer after adding the tofu to the mixture. Make sure it stays submerged.

4) You can cover it for a slightly fuller flavour. Simmer for 10-20 minutes.

5) Take off heat and drain, but do not press; leave some of the sweet simmering broth in them so they will be especially savoury.


And there you have it!

I know this seems like a pretty elaborate recipe, but actually once you get it down, I think you'll have no trouble just whipping it up anytime. The shirataki in the 1-pound bags is enough for at least 2-3 meals, and you can even do steps 1-3 and refrigerate the noodles you don't want to eat that moment and prepare them later. They should keep for several days, even prepared.

If you prefer, you can just forego the mixed vegetables. You can even save the shiitake and kelp for later, if you prefer not to eat them in the noodles. That's the great part about Japanese noodle recipes: they're very individualistic. Everyone has a way they prefer to eat noodles, and just about every shop will have at least a slightly different recipe, a slightly different approach to things. So experiment, see what you like the most, and then...enjoy your meal!

Doesn't that look delicious?

It certainly tasted delicious!

Enjoy, as always!

};) Dhiar ♥

Unquestionably Unqueso!

Queso, chili con queso, cheese dip, all these things refer to a tempting treat for parties or for one! The cheesy goodness is always a pleasant pair with some good tortilla chips.

But it can also be a challenge to prepare, both because of the way cheese sets up and the way it can be unhealthy in large amounts. Add to that the fact that some people's diets don't include dairy, and you've got a tempting dish with a limited audience.

However, that's not to say it's an impossible dish to provide for guests to a party...or even to have a party of your own!

Today I've provided two different recipes, both very easy to do and delicious, nutritious, and fun! You won't have to feel bad about the occasional splurge with my unqueso that's unquestionably delicious!

Traditional Unqueso

Ingredients

2-3 spoons nutritional yeast flakes
3-5 spoons diced tomatoes and chillis
1-2 spoons flour
1 spoon oil
milk or soymilk

to taste:

salt
pepper
garlic

1) First, in a saucepan, heat the oil over medium-high heat until it moves freely. Add the garlic and other spices and lightly roast, then add the yeast flakes and stir them to combine with the oil as much as possible.

2) In a small jar, combine the flour with a small amount of milk. Close the jar and shake to blend completely. It should be a thick liquid, not dough, so add a little more milk if it's just doughy. Add the mixture to the saucepan once it's ready, making sure to scrape the jar. Stir thoroughly, combining with the yeast mixture.

3) Add the tomatoes and chillis, one spoon at a time, stirring after each is added so that the mixture is blended thoroughly.

4) Add small amounts of milk, stirring to blend thoroughly and work out any lumps, and as the mixture cooks down and thickens, add small amounts more, stirring and cooking down as before.

5) Continue to cook until it reaches desired thickness. It will thicken as it heats and the liquid cooks off, although if it's still too runny you can add a little more flour or nutritional yeast, as both will thicken the mixture. Add any seasonings you like.

6) Serve hot!


Tips and Such

- You can add any spices you like to this mixture. Liquid smoke can give the mixture a smoky, cheesy flavour, and chipotle powder can too, as well as giving it an extra kick of heat. You could also try adobo seasoning for added dimension, olive brine, a splash of soy sauce, or a variety of other things to add depth to the bouquet.

- You don't have to use the jar method to combine the flour and milk, but it helps to avoid lumps. If you don't have a sieve for your flour and don't want to use a jar, use a wire whisk to stir your flour before adding it, to avoid or at least minimise clumping.

Skillet Unqueso

Ingredients

1 can prepared vegetarian or vegan chili
3 spoons nutritional yeast flakes
1-2 spoons oil
1/4 onion, chopped
sliced chillis (optional)

to taste:

any spices

1) In a frypan, heat the oil over medium-high heat and chop the onion into it, stirring to coat and cooking until the onions become semi-transparent and the oil moves freely. Add spices and stir again, then add the nutritional yeast flakes and stir.

2) Add the prepared chili very slowly and gradually, a little at a time. Stir to combine all the ingredients after every addition.

3) Stir to keep from sticking, making sure it is thoroughly blended. Once it is hot, serve in a bowl and garnish, if desired, with sliced chillis!


Tips and Such

- You can use any spices for this, and by adding them with the onion and cooking them in the oil, you will open up the flavour. Especially tasty spices include garlic, sage, cumin (for that extra chili taste!), chipotle powder, liquid smoke, and many more.

- If you use vegan chili, this recipe is vegan!

- You can make this into a layer dip with the simple addition of a layer of the chilli slices, a layer of olive slices, a layer of shredded lettuce, a layer of salsa...whatever strikes your fancy!

As you can see, both dishes are delicious, tempting, and not junky snack foods. They're quick and easy to prepare, especially the ultra-simple skillet unqueso. Ready in literally a couple of minutes, it can thrill unexpected audiences you didn't have enough time to prepare for...or so one might think! With my unqueso, you can make any party, or even just an evening at home, festive and delightful.

};) Dhiar ♥

Washoku is Cool!

What's washoku, you ask? It's Japanese cooking, built upon traditional methods and aesthetics. While this is not, strictly speaking, a dish I've had in Japan, it's inspired by elements of washoku.

In the summer, there are many dishes that are made to cool off. While there is a philosophy that eating hot foods in summer is actually good -- it makes one sweat and cools through this method -- there is also a delight in eating cold or cooling foods.

This dish is eaten more or less at room temperature, but it can easily be cooled in the refrigerator if you prefer a colder dish. If you haven't tried these foods cool or cold, the time is right! They're super-refreshing and totally delicious.

Norinori Tofu Noodles

Ingredients

1 block firm or extra firm tofu, pressed
1 bunch wheat noodles
splash sesame oil
1/2 spoon miso
1-2 spoons water
1 spoon soy sauce
1-2 spring onions

to taste:

norikomi furikake
garlic powder
ginger powder
shichimi togarashi

1) Take the pressed block of tofu and cut it into cubes. Set aside.

2) Cook the noodles until just al dente. Rinse thoroughly in colander with cold water.

3) Add dash of sesame oil and stir thoroughly to coat the noodles. Then add tofu cubes and stir to coat again.

4) Sprinkle garlic powder and ginger on the mixture, then carefully stir again.

5) Top with norikomi furikake and shichimi togarashi, and slice the spring onion on top.

6) Place the miso and water in a small jar, seal it, and shake until well-blended. Add the soy sauce and shake again, to blend, then place in a sauce dish.

7) Serve cool and dip the noodles and tofu in the sauce. Refreshing!


Tips and Such

- If you don't have norikomi furikake, just shred some nori (a type of seaweed) with black and white sesame seed, a little salt, and a little sugar. That's basically all it is! Or you could even just use the nori and sesame seed.

- If you don't have shichimi togarashi, any hot pepper will do. Even cayenne powder will give it a nice boost!

- For cooler food, refrigerate the serving dish and then take it out and serve up the food just before eating. It'll stay cooler! You can also mix up the noodles, tofu, oil, garlic, and ginger and refrigerate all of it, then add the last toppings just before serving.

- If you want to avoid cooking altogether, you could always get some tofu noodles or something like that and throw it all together without having to heat up anything!

This is a dish you're sure to like on a hot summer's day! The appeal of a dish like this is in its avoidance of any sort of cooking, whilst simultaneously bringing lovely accents to simple, satisfying flavours. It's cool, it's filling and fulfilling...what more could you want when it's hot outside?

I hope you'll enjoy this. It should put you in good spirits, hence the name: norinori!

};) Dhiar <3

Quick and Dirty Chickpea Sandwiches

Sometimes one gets in the mood for a fulfilling meal that doesn't take long and doesn't require many ingredients. For those times, I recommend this lovely recipe. It only takes a few minutes, it doesn't need many ingredients, and it's so delicious!

Quick and Dirty Chickpea Sandwiches

Ingredients

1/2 can chickpeas
4-5 spoons crushed tomatoes
1 spoon butter, margarine, or oil of your choice
1/2 tsp sugar, or to taste
adobo seasoning, to taste
ground pepper, black or Szechuan, to taste
chipotle powder, to taste (optional)
buns or bread

1) In a frypan, melt the butter (or oil, or whatever you use) and place the buns down in it, to cook over medium-high heat. You basically pull the buns apart and toast the insides, where you put the main sandwich. Cook until they are a little crispy, then set aside on your plate.

2) Place the tomatoes in the pan, and add the chickpeas. Using a potato masher, partially mash the chickpeas until the mixture is at a desired consistency. Add seasonings and stir to combine. Cook for 5 or so minutes, until hot and mixture is blended.

3) Serve hot, with fixings of your choice!


Tips and Such

- These are great as a distinctive sort of 'sloppy joe' type sandwich. You can top them with cheese, or even add other vegetables like onions and peppers to the mixture. It's a very versatile recipe that allows a great amount of customisation.

- Because of their nature, these sandwiches work best on buns. Whole grain buns complement the flavour perfectly, and they add another healthy element to the dish.

You should definitely try this marvellous recipe! It takes virtually no time at all, and it's so, so delicious! It's not a junky fast food meal...but it has all the taste of something decadent and sinful. Treat yourself to a pair of these delightful sandwiches today!

};) Dhiar <3

Spicy Sesame Tofu

It can be overwhelming, that urge to get something delightful and tasty from your favourite Chinese restaurant. But sometimes you don't have the time or money, and you want something now and on-hand. What to do, what to do!

I'll tell you what to do...it's easy! Here we go!

Spicy Sesame Tofu

Ingredients

1 block firm or extra firm tofu, pressed
1 serving noodles of your choice
2 eggs (optional)
1 tbsp cornstarch
2 tbsp water
1 tbsp sesame oil
2 tbsp soy sauce, or more to taste
pinch sea salt
sugar, to taste
hot chilli powder, to taste
garlic powder, to taste
pinch ginger (optional)
garlic oil and sesame oil for cooking
black and white sesame seed


1) Heat up a little garlic oil and sesame oil mixed together in a wok or frypan over medium-high heat. Once the oil is hot enough (it should move quickly when the pan is tilted, like water), cut the tofu into bite-sized cubes and add them to the pan. Stir to coat, careful not to break the cubes. Cook until golden.

2) In a small jar, combine 1 tbsp cornstarch with 2 tbsp water. Place the lid on the jar tightly and shake until the cornstarch and water is completely blended. This creates what is called a slurry, which is used to thicken sauces.

3) Take a saucepan or pot and bring water to boil. Add your noodles to the water and turn the heat down to simmer. Follow the directions on the package about how long to cook them; generally noodles should be tender but not too limp. Once they are done, place in a colander and rinse them with cold water. Stir thoroughly, to be sure you have completely rinsed the noodles.

4) Once the tofu is golden, it is ready for the sauce. If you are going to include the eggs, break two eggs and whisk them together until blended, in a bowl. Add this to the frypan and stir to coat the tofu and cook the eggs. Add the sesame seed and stir.

5) Take the jar with the cornstarch mixture and shake it again once more, to be sure it is blended thoroughly. Add the sesame oil, soy sauce, garlic powder, chilli powder, sea salt, sugar, and any other spices you would like, then shake it again until it is blended. You can add a little more water if you are concerned it will not be enough sauce, but be sure not to add too much or the sauce will be too thin. Add it one spoonful at a time, shaking again after each one.

6) Add the noodles to the tofu in the pan and stir, then quickly add the blended sauce, shaking it one last time before it is added. Stir completely, and the sauce will thicken very quickly. Serve while hot!


Tips and Such

- If the sauce doesn't thicken in the pan, make another slurry and add small amounts until it starts to thicken, stirring it into the pan's contents after every addition. If the sauce is too thick, you can just add small amounts of water and stir it around until it becomes more manageable.

- You can cook this dish at lower temperatures, but it takes the slurry being brought to somewhere near the heat needed for a boil, for it to thicken. If the sauce is not thickening, it may simply be that you need to turn up the heat!

- You can add whatever you would like to this recipe, since it is such a simple one. Many vegetables will add a delicious dimension to the taste! Sweet bell pepper, water chestnuts, and peas are just a few tantalising possibilities.

- You can use flour for thickener, but it will impart a certain taste onto the sauce that may not be desirable. Cornstarch does not tend to put very much of its own flavour into sauces, which is why it is preferred; potato starch (called katakuriko in Japanese, as it is often found in Japanese groceries) is also another excellent starch that thickens sauces quickly without changing the desired flavour.


Here are a couple of pictures for you to enjoy! The first is the tofu made with a textured vegan seafood substitute that added a savoury, chewy element.

The second is the tofu with whole wheat noodles, and egg.

As you can see, this recipe is mouth-watering, and it's so easy to make! It takes less than half an hour at most, and you can make it with very inexpensive ingredients.

In this chilly season, it's wonderful to have such a nice simple dish to warm us up from the inside out!

Enjoy your spicy sesame tofu!

};) Dhiar <3

Fakin' Bacon

Many people enjoy the smoky flavours of things like bacon, but when you don't eat meat, your options are limited. These days you can get pre-made items, which are generally tasty. But what if you don't have any in the house? Or what if you like the taste, but want it on something else?

I have just the thing for you!

Jazz up those veggie dogs, spruce up that falafel! Here's a sauce you can make that you can use for preparing anything with a delightfully smoky flavour.

Smoke Gets in Your Sauce

Ingredients

3 tbsp nutritional yeast flakes
3 tbsp soy sauce
1 tbsp liquid smoke
1 tsp sugar

1) Mix all ingredients thoroughly. Use as a marinade near the end of cooking, or a dipping sauce.


Tips and Such

- If you want to make facon, as it's commonly called, press a block of tofu and then slice it into thin slices. Cook it in an oil of your choice until it is golden and has become a little crispy. Add the sauce to it and cook it until it is crispy. Serve hot.

- This sauce is best added at the end, when the food is almost finished cooking, but has enough time left to soak in the flavours. You don't want to put it on too early, because the nature of the sauce means that it will cook on quickly and may burn if cooked too long.

- A couple of spoonfuls should be enough for a couple of veggie dogs, so if you have any left, just refrigerate it.

- Be sure to pay attention when buying liquid smoke. Most liquid smoke is made in a vegan style, but not all. Check out the ingredients when you pick up your bottle!


This recipe is quick and easy, and it's sure to please anyone with a craving for that smoky flavour. Try it on some of your favourite foods!

};) Dhiar <3

Vegan Paprika Wurst

Today's recipe is a favourite of a new friend and regular to the Incuverse, Jager Rader!

He comes from the splendid Deutschland, a place of savoury cooking and delightful dishes. One of his favourites is wurst, which is available in a variety of ways. But of course, it's not very vegetarian-friendly. So today, we will be making a recipe that is not only vegan, but also delicious, for our friend Jager!

Vegan Paprika Wurst

Ingredients

1/2 C vital wheat gluten
1/4 C all-purpose flour
1/4 C water
1/4 C soy sauce
1-2 tbsp Hungarian paprika, or to taste
1 tsp - 1 tbsp garlic powder (optional)
1 tsp ground white pepper
1/2-1 tsp nutmeg

pinch, or to taste

allspice
tarragon

1) Combine the dry ingredients in a bowl. Stir, and then add the wet ingredients. Stir thoroughly again. The mixture should be doughy.

2) Let it rest for around 10 minutes.

3) Knead the mixture until it is smooth. You may want to knead it for about five minutes, to be sure it will be nice and smooth and have the right texture.

4) Heat some oil in a frypan to medium-high heat.

5) Pinch off pieces of the dough and roll each one into a ball, then roll them out on a flat surface to a cylindrical shape. Place them carefully, one at a time, in the frypan.

6) Cover and let them cook for about 10 minutes, making sure to flip them during the cooking. Don't let them burn!

7) Serve hot. Makes about 5 medium-sized wurst.

Tips and Such

- Once you have cooked the wurst for about 10 minutes and they seem solid, add onion and cook uncovered until the onion is semi-transparent. Wurst with onion is always delicious, and it complements the flavour of the wurst perfectly!

- Wurst is excellent served with pasta. Spaetzle is ideal, but any pasta will do!

- Once they are cooked, these wurst are fine to be served anytime. Simply refrigerate them or place them in a cool, dry place until you are ready to eat them. They can be enjoyed hot or cold, just like traditionally-made wurst!

- You can alternatively make larger or smaller wurst. If you want to do so, you can make a pair of large wurst and slice them for crackers, pizza toppings, or sandwiches!


A friend prepared a delicious-looking batch of wurst with some peace sign shaped organic pasta! This mouth-watering picture shows you how easy it is to make a delicious and fulfilling meal.

Until next time, happy wursting!

};) Dhiar <3

Country Fried (Actually Baked) Tofu

Sometimes you get a hankering for some good, old-fashioned homestyle cooking.

Well, that's pretty much every day for me, and it's always homestyle since I make it at home. But there is the desire, once you have had it, for the comforting, delicious, and delightful foods popular in the American South. It comes up every so often, and it's difficult to deny.

Many traditional southern foods, however, have a lot of things that wouldn't agree with most vegetarians, and additionally they tend to be deep fried, which isn't something you want to have too often.

Still, there's not a lot you can do if you have a craving, other than indulge it. If you don't, it just builds up until you're quaking and you go out and eat something you probably shouldn't. What better way to indulge a craving than to do it in a healthier way, and handmade, so you can be sure of what went into it!

Country Fried (Actually Baked) Tofu

Ingredients

The Steaks

1 block firm or extra firm tofu
2 tbsp cornmeal
2 tbsp flour
1 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp baking powder
Soy sauce

The Gravy

1 tbsp butter or margarine
milk (whichever kind you want, soymilk works beautifully)
salt, to taste
black pepper, to taste

1) Make sure to press the tofu. I know experienced tofu cooks will have already done this, but I can't say it enough. If you don't know what I mean, see my post here about tofu. If you don't press tofu, it retains water. If it's full of water, it will fall apart quicker than the main character of a Lifetime Original Movie.

2) Preheat the oven to 350 F or about 175 C. While you're doing this, mix the dry ingredients for the coating of the tofu. Also while you're at the oven, put a piece of aluminum foil on a cooking sheet. Sprinkle some of the coating mixture onto the aluminum foil, or if you prefer, use cooking spray or brush oil onto it, to prevent sticking.

3) Pour some soy sauce in a bowl, not a huge amount, but enough to cover the bottom of a cereal or soup bowl. You will be using this to dip the tofu slices in.

4) Slice the tofu into thick slices. You can probably get 6 or 7 slices per block of tofu.

5) Dip a tofu slice into the bowl with the soy sauce, and turn it slowly over a few times, to coat it completely. Then do the same thing with the bowl with the coating, making sure it is completely covered all over.

6) Place the slice on the cooking sheet and repeat the process for the rest. You should have some of the coating mix left over, so save it. We're going to be using it.

7) Once the oven is preheated, bake for 15 minutes, turn, and bake for another 15 minutes. Oven temperatures sometimes vary, so be sure to check in and make sure they're doing okay. If they stick to the foil, carefully pick up the foil (the pan and the tofu will be hot, the foil probably won't be that hot) and curl it, working the slice to gently separate it. Don't burn yourself! Use tongs or chopsticks if it's too hot.

8) Once the tofu is done cooking, turn off the oven and leave it in for just another minute or two. Take a small frying pan and heat the butter in it on medium-high heat, until it starts to sizzle. Add the remainder of your coating mixture to it and stir thoroughly; it will become a lumpy mass. Add small amounts of milk at a time and work it to your desired consistency. Add salt and black pepper.

9) Serve the tofu slices covered in your delicious creamy gravy. Eat while hot!


Tips and Such

- Remember to press the tofu! I can't emphasise this enough. If you don't press it, it will be crumbly and will affect the flavour. Tofu can't absorb flavours as effectively if it already is suffused with its own liquid. Pressing tofu makes it more effective to cook with, and much easier to handle.

- Nutritional yeast isn't a necessity for this dish, but it does enhance the flavour and helps to thicken the gravy and give it the right creaminess. You can omit it, but you should add a pinch of turbinado sugar and a little more salt. It won't be exactly the same, but it will do fine! Nutritional yeast flakes are great, even if you don't cook vegan all the time. They're delicious, versatile, and very good for you! They add immense nutritional value to every dish, and they also make a fabulous non-dairy cheese sauce!

- This dish won't keep very well once you've added the gravy to it (unless you made very thick gravy), so if you're unsure that all of the slices of tofu will be finished, just keep the gravy warm and add it when you serve up a slice of tofu. That way, you can save the leftover slices and gravy separately, and heat them up when you want them. Try to use them within a day or two, though. This is a dish best enjoyed as fresh as possible.

- You can add extra spices to the coating mix, if you want. There are plenty of delicious ones that would work, like perhaps oregano, basil, parsley, or even a little ginger! It depends on what your tastes are, so if you have a favourite spice you think might add a dimension of flavour, go for it!

- If you get the gravy too thin, just add a little flour at a time, stirring it throughly, until it reaches its desired consistency. If you get it too thick, a little more milk will help it to thin. Don't add a lot! When heated, gravy tends to thicken naturally.


Ingredient Info

As usual, I'm only covering ingredients that haven't been discussed before, so if you see something in the recipe you don't recognise, look back through my previous entries to find them!

Cornmeal is coarsely-ground corn. It isn't exactly the same as corn flour, generally speaking, and it tends to be rougher in consistency. It also isn't the same as cornstarch, so be careful! Cornstarch is a starch, not a flour, and is basically a thickener. Cornmeal can also be called polenta flour or polenta (which usually refers to cornmeal in a very coarse form) or maize flour or meal.


Enjoy your delicious southern-style meal, and don't forget...baking a meal for someone is like giving them life!

};) Dhiar <3

Tofu - If You've Got It, Flaunt It!

One staple of most vegan and vegetarian diets is tofu. It's nutritious, it is pretty much completely healthy and good for you, and it's great for texture. It's something especially precious to the diet, and anyone can enjoy it.

However, a good many people don't really know how to use it, and that is a pity. Many a dish has been ruined by simple bad preparation, or lack of knowhow. So today, I will let you in on some great secrets of preparing tofu and cooking it to the best!

Choose wisely! Select the right tofu for your recipe. If you don't know what you're going to make, choose firm or extra firm tofu; these are best for dishes where you're going to be putting cubes of tofu with other foods, or eating it on its own. Many dishes you can quickly throw together are best when firm or extra firm tofu is used for them.

Press your advantage! Tofu is not ready, right out of the container. Open the container, pour all the water out, and take the block of tofu out of the container.

Get a bowl with a mostly flat bottom, turn it upside-down and set it in the sink, and place the block of tofu on it. Then put a plate on top of the block of tofu. Now it should be positioned between two flat surfaces that will press it. Leave it there for at least half an hour, ideally a few hours.

You may need to add weight on the top. If so, a mixing bowl or something should do nicely. Just make sure you balance it well so it doesn't topple over.

You can actually use an upside-down plate for the bottom, just make sure it's not something where water is going to pool under the tofu. If water pools under it, you've just defeated the purpose of pressing it.

Pressing tofu is important, because it is suspended in water. That water takes on a strong tofu taste and aroma, and it also makes the tofu flimsy, since it's waterlogged. Even soft tofu should be pressed, unless it's already prepared.

Use it, don't lose it! You can preserve tofu by keeping it in water and changing the water regularly. However, it's best just to use all the tofu after opening it. There's always leftovers! Fried tofu keeps quite well refrigerated, as well.

A watched pot never boils! And it may seem like you've been cooking it forever, but cook it a little bit longer. Tofu needs to be cooked in a frypan until it is golden if you're just cooking it with oil. It must have sufficient time to cook.

A marinade is as good as a smile! If you have the time, press the tofu and then marinate it. This will enhance the flavour and make it even more enjoyable. Tofu absorbs liquid easily, which makes it especially easy to season for its part in your dish. Since it is so absorbent, you don't need to marinate it for a long time. You can just marinate it for an hour, and you'll see the immediate enhancement!

Freeze in a flash! Even many people who use tofu regularly don't know this handy secret, but actually, freezing tofu makes it easier than ever to use.

To freeze it, open the container and pour out the water. Squeeze as much water as you can out of it without crushing it or causing it to collapse. Put it in the freezer for a few hours, until it is completely frozen. Then take it out and let it thaw.

The tofu will change texture, and it will also be easier to squeeze the water from it! It is perfect for many dishes, because it is easier to use without falling apart. Freezing and thawing tofu gives it a different, slightly chewier texture. It is still supremely absorbent. It's much easier for beginning tofu chefs to use.

I hope these tips will help you as much as they have helped me in my tofu journey! Tofu doesn't have to be bland, crumbly, damp, or unappealing. It just happens that many people don't prepare it properly and don't know that they're doing anything wrong! And so, as a result, they believe -- and mistakenly! -- forever that tofu is something to be avoided. In actuality, tofu is nutritious, delicious, versatile, and an absolutely amazing food that can be used regularly in a healthy diet. You could have a tofu dish every day for a month and never prepare it the same way twice in a row!

I hope you will enjoy your newfound joy with tofu!

};) Dhiar <3

Abekawa Mochi

Ahh, sweet memories of the Abekawa. Relaxing by the river flowing through Shizuoka, nibbling on the delicious mochi, rolled in sesame flour...

Autumn and winter are the perfect times to enjoy mochi. It's a chewy, rich treat that is difficult to describe to someone who hasn't had it. You could call it a cake. Plenty of people do. But it's not really the kind of cake that you might expect. It's not like, say, a chocolate cake. It's chewy, but not like caramel. It's both light and heavy at the same time.

The most typical of mochi, mochi daifuku, usually comes stuffed with an, which is a sweet red paste made of red beans. It's also called anko, because just saying 'an' can be confusing in a language where it's also an article! It's a little difficult to get stuffed mochi down if you've never made it before, or even if you have. You have to gauge the temperature and make sure you do things right so you don't hurt yourself or ruin the daifuku. It's also a more involved recipe.

However, abekawa mochi -- named after the Abekawa, or Abe River, that flows through Shizuoka -- is a very simple recipe that anyone can do. It was made popular during the Edo Period, a romantic period in Japanese history.

Some of the ingredients may be a little exotic, but fortunately they're not particularly perishable. So you can always order online with confidence that they won't be ruined by adverse weather conditions or lengthy shipping.

Abekawa Mochi

Ingredients

2 C mochiko
1 C sugar
1 3/4 C water
pinch salt
kinako

1) Combine the dry ingredients except kinako thoroughly. You may even want to run your fingers through the mixture and make sure there are no clumps.

2) Stir the water in gradually, and mix completely, until you have a silky batter.

3) Preheat your oven to 350 F or about 175 C. Using a cooking spray or oil, grease your pan. It should be a small, square pan. You can also use a muffin pan if you know how much you want. Note that mochi will not rise, so however tall the batter is in the pan, that's how thick the mochi will be.

4) Pour the batter evenly into the pan and let it even out.

5) Bake for 30 minutes to 1 hour. This baking time depends heavily on how small the pan is and how thick the batter is. If you bake it for longer than an hour, it will be dry on the top (though still moist otherwise) but some prefer it this way since the dry side is not sticky and doesn't generally interfere with the taste.

6) Remove from the oven and let cool. Turn it out on a plate and take a handful of kinako. Generously rub the kinako all across the moist mochi, careful to cover all surfaces of it.

7) Slice into however many pieces you like. Store in airtight container. Keeps for a few days.


Tips and Such

- If you find the mochi are too sweet for your tastes, reduce the sugar but be sure to compensate by adding more mochiko.

- Mochi are best enjoyed with sencha, Japanese green tea. It is a robust tea that is made without grinding the leaves, so the tenderness and richness is preserved. Although sencha is a favourite tea for mochi, most teas will complement the taste wonderfully.

- Mochi are best enjoyed soon after preparation. The taste of fresh mochi is incomparable. Though they can and do keep for quite some time, like most foods, they are best fresh.

- Mochi may be stored refrigerated, but this will make them firmer and harder to chew. They can be heated lightly to restore their tenderness.

- Do not leave mochi out in the open air for long periods of time. This will cause them to become tough or even rock-hard, which is not what you want...for teatime treats, anyway!


Ingredient Info

Mochiko is a flour made of glutinous rice. It is a great thickener that isn't a starch powder, but it is extremely sticky. It generally can't be used in the same way as wheat flour, which is the most common flour in much of the Western world.

Kinako is a powder, or flour, made of roasted sesame seed. It is extremely rich and fulfilling.


I hope you'll make and enjoy mochi this season! The cooler seasons are always perfect for its unique taste and texture. Enjoy abekawa mochi with a cup of delicious sencha and think of those lazy days by the river in Shizuoka...

};) Dhiar <3

Natto, Miracle Food

There are a lot of great foods out there, it's true. But one of the very best is natto.

Never heard of it? That's because it's well-known mainly in Japan, and even then it often gets a bad reputation because people don't give it a fair chance.

Natto is fermented soybeans, and it is well known for being stringy and having an odd texture to it. It has incredible health benefits, especially for vegetarians, but really natto is for everyone. If eaten only a few times a week, one can enjoy its amazing benefits. There has been an immense amount of research into this miraculous food, and everything has shown how fantastic it is.

One site online with more information about natto can be found here. You can make natto easily enough at home, but it's even easier to buy commercial natto. I would recommend going for Shirakiku brand with 'ﾀﾚなし' which is to say, 'no tare'. Tare is a word meaning the sauce that is usually included with natto. Oftentimes the tare includes fish, which is something that isn't too good for those of us avoiding it. Usually it's limited to being a part of the sauce, which is contained in a separate packet and not pre-added to the natto (because the natto ferments in the package), but it's best to avoid it altogether. You can use your own preferred soy sauce, and then you'll be used to that aspect of the flavour already!

Shirakiku, as well as some other brands of natto, include a packet of mustard as well. Japanese mustard is different from Western mustard, and it has a different taste to it. I also find that Japanese mustard, mixed with natto, completely neutralises the flavour. It has pretty much no taste with the mustard mixed in, so the flavours must cancel each other out. It's very strange. But if you find yourself overwhelmed by the taste of natto, try adding the little mustard packet to it.

One thing that is important to note is that natto is best when it is cooler than room temperature. Natto is best not warmed, which is what some people don't understand. Even many Japanese people will traditionally heat natto. But it is best cool, from the refrigerator. Many people are turned off by the strong scent of natto when it is heated, but it need not be heated to be enjoyed. Greater nutritional benefits are said to be derived from cool natto.

Another thing to remember when you are first trying natto is this: do not stir it. At all. Eat it directly as it is. It may be stringy, but the strands are easily whipped around your chopsticks. Stirring natto makes it more gooey, which can be appealing to some. But it is an acquired taste and texture when stirred, whereas it is much easier to adjust to when not.

Opinions vary on how many times to stir natto. Some say that 30-50 times will produce an ideal natto texture. Others have insisted that 424 times will produce the best natto. If you want to try, you'll be sure to get some exercise out of it!

One way to serve natto that is very popular in Japan is to break a raw egg atop it and stir it all together. This reduces the gooey texture of natto and also complements the flavour. Typically soy sauce is also added to this. It is an even more nutritious dish when served this way, but remember not to heat the natto and not to let the egg get to room temperature. If you must try this, make sure your eggs are refrigerated and make sure your natto is chilled below room temperature. It is very important to take every care when consuming uncooked foods.

Natto has been called a 'vegetable cheese', which is essentially what it is. It has a rich taste that is especially enjoyable once one becomes accustomed to it, and it is a nutritious and exciting dish for breakfast or any time of the day. It is so healthy and so fun to eat...I hope you'll give it a try!

Just remember my tips and give it a chance. You don't have to eat all of it at one time. Eat it chilled, unstirred, and slowly ease into any other way of eating it. Add mustard if the taste is too much, at first. Don't forget to add soy sauce too, because that will round the flavour nicely.

Enjoy your healthy food!

};) Dhiar <3

A Big Thick Slab of...Well...

If you're like me, and I know I am, you like sandwiches in summer. It's one of those times of year where you get a craving for something fulfilling yet convenient, easy to put together, and generally healthy. It's something you can put together with whatever ingredients are on-hand.

But when you're a vegetarian or a vegan, it can be difficult to round off the ingredients. After all, most sandwiches have things we don't eat as ingredients. So it can be really frustrating. Even though it's easier and easier to find more substitutes in stores, most of the especially delicious ones -- like salami, which almost always works well as a substitute -- are rare, perpetually sold out, or not stocked.

However, it's not hard to make your own delicious meat substitutes, often called 'wheatmeat', right there at home! It also tends to be cheaper, and it works out saving you money anyway for not having to constantly ride the roads to check all the area supermarkets to see if they've actually managed to get in stock and keep in stock a single pack of veggie lunch meat you like that they won't have the next time you check.

And so, without further hesitation, I give you...

A Big Slab of Vegstrami

Ingredients

1 1/4 C vital wheat gluten
1/4 C nutritional yeast flakes
5-6 tbsp crushed tomatoes
1 tbsp olive oil
2 guajillo chillies
1-3 Asian chillies (optional)

splash balsamic vinegar
splash tamari

water, to desired consistency

to taste:

garlic
cumin
paprika
allspice
mustard seed
black pepper
white pepper
liquid smoke

1) Reconstitute any chillies that are dried. Drain and set aside.

2) Mix the dry ingredients together thoroughly in a bowl. Preheat your oven to 325 Fahrenheit.

3) Mix together oil, vinegar, tamari, and liquid smoke in a bowl that will hold your wet ingredients.

4) Puree tomatoes and all chillies together. If you would like a milder taste, empty out the seeds before you puree. Make sure they are smooth enough and mostly liquid, and add to the tamari mixture. Mix thoroughly.

5) Add the wet ingredients to the dry ingredients and blend as thoroughly as possible. Add small amounts of water, a spoonful at a time, to desired consistency. It should be stretchy and not runny at all. It may help to simply knead it with your hands, to combine it thoroughly.

6) Shape the mixture into a cylindrical shape, as thick or as thin as you would ideally like. Wrap it tightly in tinfoil and twist the ends to be sure it's very tight, like a holiday cracker.

7) Bake at 325 for 1 1/2 hours.

8) Remove from the oven and let cool momentarily. When you are able, remove it from the foil and set it on a cooling rack.

9) Once the pastrami has cooled completely, wrap it tightly in plastic wrap or in a plastic bag. Refrigerate for at least a couple of hours, or ideally overnight.

10) Serve on crackers, sandwiches, or eat it by itself!


Tips and Such:

- Try to knead the mixture for at least a minute, not only to make sure you have everything mixed, but also because it helps to improve the texture of the finished dish. You'll find that kneaded substitute is generally more appealing than that which has barely been kneaded.

-  Guajillos are notoriously tricky to get reconstituted. They're usually sold in big bags full of the dehydrated peppers. You can either soak them in boiling water for around 30 minutes to 1 hour, or you can just toss them in a pressure cooker with enough water to cover them. Wait for the cooker to whistle a couple of times, then take it off heat. Let it cool down and, when it's ready, remove the peppers. The stems should come off easily and the peppers should be tender and able to be pureed.

Don't try to puree them without reconstituting them, because dried guajillos are very tough and not at all fit for consumption. Once they're reconstituted, however, they're full of delicious taste but only mild heat.

- Asian chillies are known by a variety of names. Sometimes they're Indian chillies, sometimes they're called Korean chillies -- they're small and usually in a variety of red and green, but typically mostly red. You can find these in any Asian grocery. They are rather hot, but they become less so if the seeds are emptied out, which is easy enough.

You can keep them in a paper bag in the refrigerator, and they will keep indefinitely. However, they do dry out after a point. If this has happened, simply throw them in with the guajillos to reconstitute them, and they will also easily become tender again.

- Like salsa and various other savoury foods, this pastrami is best when it has been allowed to rest and 'cure' for a while. If you can, leave it in the fridge overnight, wrapped in a plastic bag or plastic wrap. This will allow it to even out the flavours and to become more consistently delicious.

- If you don't have access to tamari or don't like the taste, substitute soy sauce. However, use more soy sauce than you would tamari, because tamari has a stronger flavour presence and a more robust addition to the overall taste.


Ingredient Info

Vital wheat gluten is basically natural protein occurring in wheat. Some people are allergic to gluten or omit it from their diets for personal reasons, but for most vegetarians it is an extremely nutritionally valuable substance. Many meat substitutes, or 'wheatmeats', are made from wheat gluten; in some cases these are called seitan, which is perhaps surprisingly pronounced pretty much the same as 'Satan'. Vital wheat gluten is typically added to bread dishes, to make them puff out more impressively and to give them a generally more attractive finished look. Because gluten is made up primarily of protein, it is a great substance to have around and it also serves very well as a substitute not only in taste and texture, but nutritionally as well.

Guajillo chillies are moderately hot peppers that are actually rather mild on the heat scale, and they can be made even milder by removing the seeds from them. Because they have a thick, tough skin, they have to be soaked longer than most dried peppers in order to reconstitute them. They have a delicious flavour, however, and are more than worth the trouble. They are especially good in salsas, and that is also where they are commonly found.


So there you have it! It doesn't have to be difficult at all to make your own wonderful meat substitutes at home. You can enjoy this pastrami on its own, on sandwiches, crackers, or pizzas! Let your imagination run and enjoy the versatility of a simple, rewarding ingredient.

Plus, you don't have to scour the vegetarian food section at the grocery store and groan in anguish that they don't stock one of the few really good ones...just make your own! It's easy, inexpensive, highly nutritious, and the best part of all...you have full control over what goes in it. If it's too spicy, reduce the chillies next time. If it's not spicy enough, add more. If you want to throw in some citrus zest, do it!

And that's one of the best parts of cooking things yourself. You call the shots, you know what you put in your food, and it's all for you.

So get in the kitchen and get ready for sandwich season! I'll bet your mouth's watering already!

};) Dhiar <3

Eggless Egg Salad

Just because I did an article on eggs doesn't mean I've forgotten everyone who doesn't eat them. So today I thought I'd throw together a recipe that could satisfy all of those who still crave this comforting dish, yet don't want to take a chance on the eggs they get at their local grocery.

It's really easy to make, so without any further delay...voila!

Eleggant Salad

Ingredients

1 block firm or extra firm tofu
celery
onion (sweet is best)
2 tbsp nutritional yeast
2 tbsp olive oil

splash tamari

to taste:

cumin seed, crushed
mustard seed, crushed
turmeric
red chilli (cayenne) powder
black salt (kala namak)

1) Drain the water from the block of tofu and freeze it for only about 2-4 hours. When it seems a little frosty on the outside, remove it from the freezer and transfer it to the refrigerator until it has thawed. You can alternatively set it on the countertop to thaw quicker.

2) Using a food processor or a good sharp knife (be careful!) and a cutting board, mince a few stalks of celery and 1/2 to 1 whole onion, depending on your tastes. Place them in a mixing bowl.

3) Squeeze as much water as you can from the block of tofu, then cut it into cubes, adding it to the bowl.

4) Use a potato masher to mash the tofu. Don't get it too smooth -- chunky and rough is what we're looking for here, to give that eggy texture.

5) Add olive oil and spices, to taste. Keep in mind you're going to need probably at least 2 tbsp of each to add sufficient flavour, and possibly more.

6) Mix thoroughly, until a uniformity is achieved.

7) Place in covered container and refrigerate for at least one hour before serving.


Tips and Such:

- Although black salt may take a little more effort to find, it's worth it. Its sulfurous bouquet adds a very authentic eggy element to the mix, making it an extremely true taste.

- Letting mixtures like this salad and salsa, for example, rest in the refrigerator will enhance their taste. The longer mixtures like this are allowed to sit, the more the various seasonings are able to mingle and absorb. It should be left to rest for at least one hour, but ideally the whole morning, afternoon, or overnight.

- Because of the turmeric, the colour of this dish is also very true. For an extra added touch of authenticity, garnish with paprika sprinkled along the top.

- If you want a hint of sourness, try adding a little dash of your favourite vinegar. Malt vinegar works beautifully with this, and rice vinegar is also an ideal option.


Ingredient Info

Tamari is a type of soy sauce that is typically made without the wheat-soy mixture that goes into regular soy sauce, also called shouyu. Tamari is much richer and has a more intense, fuller flavour, so a little goes a very long way.


This recipe is so easy to make. It takes only about 10 minutes at most and can be prepared quickly the night before and left to let the tastes mingle. It's fantastic comfort food, just like the original recipe, but it's much healthier overall. The ingredients all have something to contribute, and they all have health benefits that cannot be denied. Comforting and healthy...you can't go wrong!

So I hope that all of you will give this a try. Even if you're a big fan of its eggy cousin, my eleggant salad is a great alternative when you're watching your diet. You can guiltlessly enjoy a whole sandwich of it without being too worried about what you're eating.

So there you have it. Options for everyone, healthy meals for all!

Until next time, happy cooking as always!

};) Dhiar <3

Tofu Lettuce Wraps

Light and easy recipes are always great, especially since so many are health-conscious and diet-conscious these days. And that's great! Add 'inexpensive' to the formula and it's a guaranteed winner. This recipe is all those and more.

This is a truly simple dish to prepare beforehand and finish just when you want it. You can get everything ready in just a few minutes and then keep it refrigerated for later enjoyment, whenever you want. It's so quick and easy to fix that it even serves well for an unexpected guest!

Tofu Lettuce Wraps

Ingredients

1/2 block firm or extra-firm tofu, frozen and thawed
Leaf lettuce
3 flour tortillas

marinade:

Sesame oil
Soy sauce
orange juice
cumin powder
garlic
chilli (cayenne) powder
ginger
black salt (optional)

1) Drain the water from the tofu package and then freeze it. Once it has frozen, thaw it.

2) Once the tofu has thawed, squeeze out excess water. After tofu is frozen and thawed, you should be able to do this easily enough with your hands as long as you apply even pressure.

3) Cut the tofu in half and save the other half for later, refrigerated. Slice the remaining half into smaller pieces, cubes or strips. Place in flat dish.

4) Mix the marinade together, mixing the dry ingredients together to taste, then adding little sesame oil, a splash of soy sauce, and the remainder with orange juice, until there is enough to pour over the tofu pieces. Mix thoroughly.

5) Let the tofu mixture soak up the marinade, spooning it over the tofu pieces every few minutes. The longer you let it soak, the more flavour it will have.

6) Cook the tofu pieces with the marinade over medium to medium-high heat until the marinade is cooked in. Serve warm on shredded lettuce rolled in flour tortillas.


Tips and Such:

- If you can't get black salt, you can always use regular salt or tamari. Black salt, however, has a unique and robust taste that adds a great deal of substance to this dish, and it contributes beautifully to the marinade.

- You can use whatever lettuce you like, but don't omit it. The lettuce adds the perfect light crunch, the perfect background for the rich, robust tofu. Fresh, cool lettuce is best for this recipe, absolutely ideal.

- If you don't want to use flour tortillas, you can use sandwich wraps. Use a flat bread of some kind that won't overpower the flavours mingling with this dish.


And there you have it! These wraps are fantastic alone, but they're superb paired up with a nice pickle, a refreshing salad, or some light crisps. They're wonderful in winter, spring, summer, or fall, and they're so simple and inexpensive, yet always fulfilling for a meal.

I hope you'll enjoy them as much as I have.

Until next time!

};) Dhiar <3

Olive My Love

I know olive you are big fans of my recipes so far, and I hope everyone will let me know how they like the recipes when they try them.

If you've been paying attention to my puns (and why wouldn't you), I'll bet you've guessed what today's recipe is. That's right...it's an olive-based recipe! It's called olive salad, and you can use it on virtually olive your meals.

Olive My Salad

Ingredients

1/2 can black olives (somewhere around 3 oz.)
5-10 green olives, stuffed with pimientos, or to taste
2-3 stalks celery, or to taste
handful baby-cut carrots
generous tbsp parsley
1-2 tbsp extra virgin olive oil
1-2 tbsp black olive brine
1-2 tbsp balsamic vinegar

to taste:

sea salt
black pepper
vegetarian ham substitute (optional)

1) Using a food processor, a blender, a grater, or some other method, chop everything up into very small pieces. Do not liquefy.

2) Combine all ingredients carefully in a large mixing bowl. Stir until completely blended. Add olive brine or water to reach desired consistency. The mixture should be moist, but not wet.

3) Transfer to container and store refrigerated for at least one hour before serving.


Tips and Such

- This olive salad makes a delightful sandwich. Simply spread atop a slice of bread and enjoy it open-faced! Couple with perhaps a pickle and some fresh vegetables for a filling and nutritious meal.

- You can make a mean omelette with olive salad, whether you use eggs or egg substitute! It adds plenty of flavour and nutrition.

- The salad, like salsa and other uncooked mixtures, tends to taste best after it has been allowed to rest for an hour or more in a container. This allows the flavours to mingle and settle into the ingredients. You don't have to let it rest; if you need it urgently, just mix it up and take it along with you, letting it rest in the container on the way.

- This can be used as a perfect dip for chips, if you're looking for a quick and easy vegan recipe to take to a party.


Ingredient Info

Olives are fruit of the olive tree, a magnificent plant beloved of the ancient Greeks. Everything about the tree could be used: the wood, the bark, the fruit, the oil of the fruit...it was one of the most valuable plants to that civilisation. Olives come in a variety of colours and preparations, and the place where they are grown also contributes to the flavour.

Celery is a prized savoury vegetable, with extremely powerful-tasting seeds. Traditionally, in ancient Greece, celery was highly esteemed, and champion actors were awarded crowns of celery. Apparently we're hitting all the ancient Greece vegetables this time!

Baby-cut carrots are carrots -- a sweet and savoury root vegetable -- cut to be very small, bite-sized. They are convenient for many recipes since they do not require peeling and can also be enjoyed raw very easily.

Parsley is a relative of celery and actually gets its name from -- that's right! -- ancient Greek, in which it means 'rock celery'. Italian parsley is the most flavourful and less bitter, although parsley is a very subtle flavour in general. Commonly used as a garnish, it is actually an extremely nutritionally rich herb.

Balsamic vinegar is vinegar that has been aged in a certain special way. It is generally regarded as sweeter than other vinegars, and a little can go a long way in cooking and especially in garnishing.

Vegetarian ham substitute is available in a variety of styles. Many Asian supermarkets will have this in loaves (catering to Buddhist patrons) along with other meat substitutes. You can also find vegetarian ham substitutes in many Western grocery stores. If you can't find anything, use the imitation bacon pieces you can get -- make sure they're vegan, as most are -- for salad accents. You can also omit this ingredient if it's too troublesome; the olive salad has more than enough taste without it.


I hope you'll enjoy this recipe. It's a great one for when you just want to have a nice, simple meal. You can just spread some on bread and instantly you've got a sandwich. Or get some chips and you can have a party! Roast some pita bread and use it to dip, or make a creative omelette, or crepes! The choice is yours for this diverse dish.

I hope to see olive you here again for my next recipe! And do be sure to read the other entries, because they're all good...olive them.

};) Dhiar <3

Almost All-Purpose Sauce

Have you all been cooking? Yes? Good! This is the time of year when it's so much fun to cook and bake and share with others.

Today's recipe is a simple enough one that is ridiculously easy to throw together when you get an urge for veggie burgers, tofu, or, well...just about anything you could think of! It takes all of 30 seconds to get ready, so you have no excuse not to use it.

Almost All-Purpose Sauce

Ingredients

1/2 tbsp sesame oil
2-3 tbsp applesauce
splash soy sauce

to taste:

garlic powder or minced garlic
chilli powder (cayenne) or shichimi togarashi

1) Mix all ingredients together in small bowl.

2) Spread over food and cook it in!


Tips and Such

- This sauce does a great job on plain vegan veggie burgers. Just spread some on the top of the frozen patty and turn it over to cook, then spread it on the other side while the bottom cooks. Keep doing this until you've used it up; you'll have a super-tasty treat. This makes the patty moist and full of flavour. If you don't want to use it all, you can keep the remainder for up to a couple of days, but stir it before you use it.

- Because this has oil in it, that means you don't have to oil the skillet. Keep the burgers flipped regularly and you'll come out fine!

- You can use 1 tbsp of water instead of one of the tbsp of applesauce to make a thinner sauce, for dipping.

- You can use this as a topping or garnish after cooking.


Ingredient Info

Sesame oil is oil made from sesame seed. It is an immensely flavourful oil, so a little goes a long way. Like olive oil, it has been noted to have significant health benefits. Cooking at medium temperatures is generally best with this oil. Don't deep-fry with it or anything.

Shichimi togarashi is a Japanese pepper blend. It's very tasty and also incorporates sesame seed. Make sure to read the label, since some manufacturers put in MSG. But that's lesser and lesser anymore.


I hope you'll enjoy this simple and quick sauce! It's great when you want to soup up some plain burgers. It's immensely satisfying...maybe even surprisingly so!

Until next time...happy cooking!

};) Dhiar <3

Burritos! Ole!

Bienvenidos everyone! This time, it's time for a recipe!

I'll give you the recipe first, then afterwards I'll tell you more specifics, including cooking tips and other fun facts about the ingredients. Ready?

Let's go!

Dhiarling Vegan Burritos

Ingredients

1 can (425g/15oz) black beans
1/2 can kernel corn
1/2 block tofu
2 tbsp nutritional yeast flakes
flour tortillas

to taste:
cumin
garlic
cayenne/red chilli powder
corriander
paprika (optional)

1) Rinse the black beans and the corn and combine them in a pot. Lightly mash them, but only enough to mash some of the beans. Don't make them into a paste.

2) Open the tofu and drain the water. Slice the block in half and store the other half. Gently squeeze the half you're using, but don't worry about draining it completely. Place it in another pot and mash it thoroughly.

3) Add the nutritional yeast flakes and paprika to the mashed tofu. Blend thoroughly. If needed, add a little bit of water so that the flakes can be blended. Put on medium-high heat and stir regularly.

4) Add the rest of the spices to the bean mixture and stir thoroughly. Put on medium-high heat and stir regularly.

5) Once the tofu has fully heated, turn off the heat and keep stirring so it doesn't stick. Wait for the bean mixture to heat thoroughly and then pour the tofu mixture into it. Stir them together, blending them completely. Continue to heat.

6) When the combined mixture is sufficiently cooked, spoon it out onto flour tortillas. Roll it in the tortillas and place them in a baking pan, packed together.

7) Place under the grill/broiler on low. Alternatively you can heat them at around 300F/150C or so. Let them brown only slightly and then remove from heat.

8) Top with your favourite salsa or shredded corriander leaves! This recipe makes enough for 2-3 people.


Tips and Such

- Folding tortillas is really easy. If you don't know how to do it, I'll teach you!

First, you'll want to be sure not to put too much filling on each tortilla. Maybe about 1/4 of the size of the tortilla, and leave enough space from the sides, measure by about the top half of your thumb. Place the filling near the bottom, closest to you.

Tuck the sides of the tortilla inwards, towards the filling. Then, with your thumbs, move the bottom end of the tortilla up and over the filling. Tuck the bottom flap under the filling as you roll, and keep rolling until you have a cylindrical burrito!

It's basically kind of like making an envelope!

- 'To taste' means to add however much of the spice you like. You can even omit spices you don't like, or substitute ones that you do.

- If you want the tofu 'cheese' to look cheesier, add a little turmeric for a golden colour.


Ingredient Info

Cumin is basically the spice that gives most chili its distinctive taste. Cumin seed is typically used in Indian cooking, whereas cumin powder is more common in Western. It adds a dimension of heartiness to any food, although it is highly flavourful. Less is often more with this spice.

Corriander, also spelt coriander, is actually the same plant as cilantro. Cilantro is the Spanish name, and in casual cooking conversation it usually refers to the leaves only. Some people love the leaves, others are not so fond of them. The seed, which can be bought whole or in a powder, gives a refreshing sort of taste to dishes and is sometimes referred to as 'citruslike'.

Cayenne, or red chilli, is a kind of hot pepper. You can use whatever you want in place of this or, if you don't like heat in your dishes, just omit it. Comparable to cayenne in taste would be the elegant Japanese shichimi togarashi (a pepper blend) or white pepper.

Paprika is a kind of pepper as well, although its taste is comparatively mild. It is often used to give a colourful accent to foods, rather than to give it much flavour.

Garlic is an extremely popular savoury spice. Its health benefits are many, and its aroma makes most people's mouths water. Although it can override more subtle flavours if used in excess, generally garlic is a welcome enhancer of taste in most dishes. It does, however, linger as an aftertaste in some dishes.

Nutritional yeast flakes are a kind of nutritional supplement. Full of valuable nutrients, they are helpful to anyone on a special diet. However, that aside, they also have a very cheesy, enjoyable taste that allows even vegans to enjoy a completely guilt-free 'cheese'. Be careful not to get brewer's yeast or anything like that...only nutritional yeast flakes tend to have the buttery, cheesy flavour. Many of the rest have a bitter taste.

Tofu is soybean curd. It has been used for centuries in many kinds of food, and it is often used as a good source of protein for vegetarians and vegans. You can get it in a variety of firmnesses (oo-er), but I tend to use firm or extra firm. For 'cheese', you might want to get soft, since it is smoother.

Black beans are a type of bean that is often used in 'Southwestern' dishes and is popular in many Mexican dishes too. They have a distinctive flavour that lends itself well to other common ingredients of this sort of cuisine, plus they're very nutritious.

Kernel corn is corn that is, naturally, in the kernel. This is different to creamed corn.


So I hope you'll all enjoy this recipe, and I hope you'll let me know how it goes when you try it! It's a simple recipe that can give you a lot of enjoyment, as well as a lot of nutrition. The beans, tofu, and nutritional yeast flakes make it an excellent choice for anyone, but especially diet-conscious veg*ns.

Until next time...keep it cookin'!

};) Dhiar <3

Gimme Some Sugar

If you're vegan, you're no doubt familiar with shopping for ethical foods. Since vegans don't eat anything that contains or is produced by animal by-products, there are more than a few foods on the 'no-no list'.

A lot of people are surprised to find out that sugar is actually one of these!

The reason why is, there are still companies that use (shudder) bone char to whiten their sugar. Most of the time it doesn't get into the finished product...but it's a pretty gross way to go about just making something whiter. So how to shop for a more ethical alternative?

Just do a little research! There are plenty of companies that are ethical in their sugar. Companies like Florida Crystals and Sugar in the Raw never use bone char. There are more and more companies, these days, turning to less objectionable methods, since more people are willing and able to write and communicate their distaste. Since there are so many special diets out there now, they are finding it less and less commercially viable to keep turning to potentially unappealing practices. Which is good, because it makes things healthier and better for everyone involved.

What about if you don't want to use cane sugar? Maybe you just don't want to fool with all this research rigamorole, and that's okay too. There are plenty of ways that you can do that.

Beet sugar is one way you can do this. Sugar that is derived from beets is not bone char-whitened and tastes just the same as cane sugar. Beet sugar was used to sweeten things for ages in Europe and so on before sugarcane was discovered and trade made it possible to use worldwide. Or, more accurately, before people from Europe discovered that there were other people in the world and that they were using a different sweetener.

Brown rice syrup is a syrup that is made from rice and adds a nice sweetness. It's one of the healthier sweeteners out there, and it's being seen in more and more stores.

Stevia is a natural sweetener that is generally always vegan-friendly in its preparation. It can be made into a syrup or a crystalline powder. It's got a great track record, having been used for decades in Japan since the country outlawed artificial sweeteners after health controversy. Stevia is a better choice for people who need to monitor sugar intake carefully. It's got a lot of really great qualities that make it an ideal option for careful diets.

Liquorice (the herb, not the candy) is another very sweet thing, but people who have kidney problems, cirrhosis, or high blood pressure need to be careful with it. Liquorice is actually several hundred times sweeter than sugar, and it's an extremely health-beneficial herb. But its intake needs to be very limited, especially if you have health problems that might be made worse by it. It's rare for it to have side effects, but better safe than sorry!

Agave nectar is nectar from the agave plant, naturally! It's a pretty succulent plant, like aloe. Agave nectar is nice and smooth, and it has a lot of qualities that make it similar to honey. A lot of people like to use agave nectar to sweeten drinks, because it's really good with tea and coffee. Be careful though, some companies add corn syrup to theirs. That's why it's always good to read the label!

And if you don't mind cane sugar but just would rather not have that gross bone thing going on...

Turbinado sugar is less processed sugar. Sugar in the Raw is turbinado sugar, and turbinado sugar doesn't require bleaching, which cuts out the whole icky 'bone char' thing.

Organic evaporated cane juice and dehydrated cane juice and organic cane sugar should not be exposed to bone char.

However, like any conscientious shopper, double-check! Use the internet, it's a great tool. If all else fails, write to companies or visit their websites; there are lots of them that list on their site whether or not their products are vegan and vegetarian-friendly, like Sugar in the Raw and Florida Crystals. It's a pretty big thing these days, and a lot of people are interested in it now.

So there you have it! There's also a really useful page here for you to look over. When you make the choice to be an ethical shopper, there is a lot to think about! But hopefully I've made it just a little easier for some of you.

So until next time...to your health and mine!

Love,
};) Dhiar <3

Chickpeas and Dals -- Nutritional Goldmines!

As you know, my sister's name is Chana. What you may not know is that her name means 'chickpea'! She was named that because she is a valuable treasure, and always appreciated.

In a similar way, chickpeas are a valuable treasure trove of nutrition, as are dals (or just dal), which are a kind of bean used very commonly in Indian cuisine. Basically, dals are lentils, peas, beans...legumes, for short. There is even chana dal, which consists of small chickpeas split and polished. Dals are great because they're easy and relatively quick to prepare.

The fact is, there are a lot of vegetarians in India. And dals have been used as a great source of protein for literally ages. Chickpeas were also always really popular, even from the ancient cultures in Mesopotamia.

What's great about chickpeas is that they have phenomenal amounts of protein, fibre, and things like that, while also having negligible amounts of fat and cholesterol. They're also incredibly versatile and make a great medium for all kinds of things.

Dals are also unbelievably nutritionally valuable, and there are so many different kinds with so many different, distinct flavours that they all bring something very different and very valuable to any meal. My favourite is masoor dal, which are often accurately called red lentils. They have a really gorgeous reddish-orange colour, and I like to run my fingers through the dried ones.

Yeah, I know, we all have weird habits. I'll bet you liked to stick your finger in the sugar when you were younger too, so don't laugh!

The reason why it's so important to be conscious of things like dals and chickpeas is because legumes give so much valuable protein, fibre, and other nutrients that everyone needs. Vegetarians especially are always in need of a good and reliable, healthy source of protein. But the added fibre is also really much-needed in most diets. In particular North Americans are often dangerously low in dietary intake, which can be disastrous for the digestion!

The savoury and rich, fulfilling taste of both dals and chickpeas is another asset to vegetarian diets. Having a fulfilling meal in terms of taste is important in managing a healthy diet. If a meal is fulfilling as well as being filling, you won't be tempted to eat more than you really should. If you eat unfulfilling food, you might feel you need to eat more in order to gain satisfaction. It's one of the major reasons why a lot of people's diets fail...it's because they don't feel satisfied by what they do eat, so they overeat.

How to Use This Stuff!

It's pretty easy to use dals. As long as you get split dals rather than whole, here's what you do:

1) Put out as much as you need in a bowl. Go through the dals and make sure there aren't any bad ones or little pebbles or anything, because sometimes they get in there.
2) Add enough water so that it is an inch over the dals. You may have to mix them up with your hand so that they all sink.
3) Cover with a tea towel and let sit for at least 2 hours.

If you have whole dals, you'll probably need to let them sit for about 8 hours, or overnight.

Canned chickpeas are awesome because you can just open them and voila. However, dried chickpeas are good too if you know how to handle them, because you can store them easily and buy them very inexpensively.

To prepare dried chickpeas, you can either soak them overnight (which isn't always overwhelmingly successful) or try this method:

1) Put out as much as you need in a pot.
2) Add enough water to cover them by an inch or two.
3) Bring to a boil and let boil for 1-5 minutes.
4) Take off heat and cover, letting sit for at least 1 hour.

Some recommend boiling in salt water, which adds a bit more taste and takes away some of the edge that dried chickpeas can have.

Another especially good method to use is a pressure cooker. If you cook dried chickpeas for about an hour in the pressure cooker, it is probably the best and most flavourful method of rehydrating them and preparing them for cooking.


So there you have it! Two really valuable and very affordable foods that anyone, regardless of diet, can enjoy. These will help your health and thrill your tongue!

I'll be providing you with some personal favourite recipes including chickpeas and dals soon. Since they're some of the best and most nutritious, fulfilling foods out there, you can bet you'll see them again in Demon in the Kitchen.

Until next time...

}:) Dhiar <3