‘The mind is like Tofu. It tastes like whatever you marinate it in’.
This is a beautiful recipe and I would recommend it to anyone who likes Tofu. My beautiful cousin, Sabrina, bought me a selection of spices and it came with some suggested recipes.
The key here is to make sure you get as much water out of the tofu as possible. The resulting dish is a wonderful combination of the char from the tofu, the salty sweet umami from the miso jam and the acid and spice from the spice mix. I have given a suggestion for if you don’t have Edo spice, but you can just sprinkle anything you have or that suits your palate, making it your own recipe.
Mr. B doesn’t like Tofu or miso, so this is recipe is just for me.
12oz block of firm tofu
¼ cup oil
2 tbsp. mirin
2 tbsp. mushroom powder
Pinch of salt
1 batch miso jam
2 spring onions/scallions (for garnish)
1 tbsp. mirin
2 tbsp. sake
6 tbsp. sweet white miso
1 egg yolk
1 tsp. fresh lemon juice
Drain the tofu, then cut it like a loaf of bread into six, ¾ inch slabs
Arrange the tofu on a single layer on a cloth, lay more towels on top and weigh down to squeeze out as much water as possible
Let stand for at least 20 minutes
In the meantime, make the marinade by whisking oil, mirin, shitake powder, ginger and a pinch of salt. It will be spreadable but thick
Transfer the tofu slabs to a plate and arrange them in a single layer. Brush the tops with the marinade, then flip and cover the other side. Let stand for 30 minutes
During this time make the jam but whisking the ingredients together over a low heat, whisking until it is firm enough to hold a soft peak. Immediately take the jam off the heat and place in a bowl to make sure it doesn’t continue to cook
Heat a non-stick pan, add the remaining oil. Add the tofu slabs and pan fry under nicely browned on all sides
Transfer tofu to a serving plate
Spread a dollop of miso jam on top of each slab, sprinkle the mixed spice* on top and a few bits of scallion.
*If you don’t have Edo Spice – a mix of 7 spices from Japan, add sesame seeds, chili flakes and some lemon zest
This is a beautiful recipe for a BBQ. It is meaty and sticky and sweet and sumptuous.
Mushrooms are always said to be a great meat substitute but I don’t see it as a substitute but a star in it’s own right. I use a variety of mushrooms in my recipes due to the medicinal benefits; Trumpet versus the others is good for something you want to give more structure to, which is why it works so well on this recipe.
Be careful with the reduction, as it can get hot due to the melted sugar. If it toughens up just reheat.
1 spring onion, thinly sliced
1/3 cup mirin
1/3 cup sake
1/3 cup tamari
1/3 cup coconut sugar
1 tsp. coconut oil
Soak 6-10 bamboo skewers for at least 15 minutes
Prepare grill/BBQ for medium heat
Thread the mushrooms onto the prepared skewers and brush with oil and salt
Grill until golden brown
Heat the mirin, sake, tamari and sugar until slightly reduced
Brush on the mushrooms and grill again, flip and brush again
This is a recipe from the kitchen of Verge in Philadelphia and is a super sexy dish. It has umami from the glaze with the mix of maple and tamari combining well and added depth from the gochujang
Because you are only using the inside of the eggplant it is a super light dish, silky and smooth, spicy and sweet
I love these flavors!
Adding in Kimchi Vegan Mayo also adds to the flavour and gives you a health kick too! Apart from the positive effects on weight, cholesterol, blood pressure and blood sugar, kimchi benefits that have been reported in scientific literature include; increased antioxidant status, protection from asthma, anti-aging, anti-cancer and protection from atherosclerosis. A good source if you want to read up on the benefits Kimchi is universityhealthnews.com and it gives you the links to the studies too
Kimchi is Grandma Food, passed down from generation to generation and if you have followed my blog for a while, you will know my rule, of whatever granny says, goes!
4 Japanese Eggplants (or one large Italian eggplant), peeled and chopped into 1 by 4 inch pieces (salt and leave to drain to take some of the moisture out)
1 tbsp. Gochujang
2 tsp. tamari
2 tsp. rice wine vinegar
1 tsp. maple syrup/agave
2 tbsp. sesame oil
½ cup vegan kimchi, drained, chopped
1 cup vegan mayo
4-6 corn/masa tortilla
4 chopped spring onions
Preheat the oven
Make the glaze by mixing the gochujang, tamari, vinegar and maple syrup
In another bowl toss the eggplants in the sesame oil
Heat a large sauce pan over high heat and cook the eggplant for 5 minutes until browned
Toss the crispy eggplant in the glaze and bake until the glaze is soaked up
Meanwhile fold the kimchi into the vegan mayo
Warm the tortilla for c. 2 minutes
Assemble the tacos by spreading some of the kimchi mayo down the centre of each tortilla, top with a large spoon full of the roasted eggplant, dress with the spring onions and lettuce
One of my dreams is to write a book of recipes that reflect my grandma’s food and mine together. I did think of just writing her recipes down, as that would take up a whole book in itself but with some of the allergies and dietary requirements that have occurred in our family over the last few years, I thought my adaptations might have some added value
As I look through my photos of my gran, and me we are holding hands in most of them, like an old married couple. So I take that as a message from here that she liked to do things hand in hand
If you have someone in your life that you think it a kindred spirit, make sure you take all the time you can to spend with them as when they are gone it feels like a piece of you is too! My way of getting that connection back is to cook and this is where this recipe came from, hand in hand
I love the combination of ingredients that go in a Tikki, which is an Indian Potato cake that my grandma used to make as an appetizer. I decided to adapt it to use sweet potatoes for the healthy benefits and by also adding some pumpkin seeds for protein and crunch
I love sweet potatoes not only for the vibrant colour and sweet taste but also as they are high in the antioxidant beta-carotene, which helps to keep the bodies defences up and is great for fighting off diseases like cancer. This means you are actually eating your medicine, cool, right. Garlic and Ginger are also great health foods, which my grandma knew and so added to near every single food we ate!
I’m lucky that Mr B likes food with strong flavours and so ate this up without hesitation!
750g sweet potatoes
1 tbsp. grated ginger
2 garlic cloves
½ chilli, chopped
1 tsp. salt
1 large onion, chopped
1 tbsp. coconut oil
100g chickpea flour
1 tsp. cumin powder
10g fresh coriander, chopped
3 tbsp. sunflower seeds
Peel and cut the sweet potatoes into chunks. Boil for 20 minutes or until soft. Drain and mash roughly with a fork
Meanwhile grind the ginger, garlic, chilli and salt until smooth using a mortar and pestle
Heat up the oil and sauté the onion until softened, add the spice mix for a couple of minutes until fragrant
Add the mashed sweet potato, coriander, sunflower seeds and flour and combine well. Allow mixture to cool
Shape 10 round cakes with wet hands
Line the baking tray with parchment paper and brush with a little oil. Place the cakes on the tray, brush with more oil and bake in a preheated oven for c. 25 minutes
Serve with a blend of vegan mayonnaise, garlic and coriander
This is one of my favourite Indian stir-fries, it’s vibrant, tasty and spicy, everything you want from Indian food, but also healthy, full of vitamins and anti-oxidants, all you want from food in general!
It’s origins stem from southern India, where the use of coconut and mustard seeds is much more prevalent
I love to serve this as a little canapé in a vegan filo shell with a nice cold crisp glass of wine. I generally make a bigger batch and also have it with rice as a light mid week dinner
You can also use this recipe with another vegetable, e.g. cabbage that I have done and served like a taco with poppadum. I have served that at dinner parties topped with pomegranates for a hit of sweetness and acidity
2 tbsp. coconut oil
2 cups cooked and grated beetroot
1 green chilli, chopped
10 curry leaves
1 tsp. mustard seeds
1 pinch salt
4 tbsp. grated coconut
In a pan heat the coconut oil, keep the heat low and add the mustard seeds
When the mustard seeds begin to crackle, add the green chilli, curry leaves
Add the beetroot, mix well
Add salt to taste
Add the coconut, mix well
Serve with rice, roti or in a tart cup as a canapé
This is a lovely, tasty, protein dense vegan curry and takes no time at all
I have been spending my weekends learning and adapting complex multi layered recipes to get a better understanding of Indian cooking, how to temper and mix the spices, which ones are for savory versus sweets, smell versus taste. Sometimes however I need to cook something really quickly (in a jiffy, as the British would say!) and this curry is the perfect, in a jiffy dish!
The original recipe didn’t have peanut butter, but since I have an American husband who thinking anything with peanut butter is ‘the bomb’, I thought this was a good way to get him to eat an entire bag of spinach and peas. Sneaky wife!
1 bag of spinach
1 cup peas
1 can coconut milk
2 tbsp. curry powder
½ tsp. salt
Pinch red chilli flakes
2 tbsp. organic peanut butter
Mix the curry powder and two tablespoons of coconut milk, heat and then add the spinach
Let the spinach wilt and when reduced in size add the salt and chilli flakes
Add the rest of the coconut milk
Add the peas and peanut butter and mix in until it is merged into the sauce