‘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
The pioppino mushroom is not only known for its delicious and earthy taste and great texture but also pack a series nutritional punch, providing a great source of vitamin D and boasting beneficial bacteria great for improving digestion and overall health. These mushrooms have a valuable amount of bioactive metabolites. These metabolites include agrocybenine with anti fungal properties, Cylindan which has anti-cancer properties and indole derivatives which are responsible for hunting down free radicals. The Pioppino mushroom is also known for slowing down the effects of osteoporosis. MIND BLOWN!
I found these at the farmers market and since I had never seen them before I thought I pick some up. I asked the lady what to do with them and she said just chop the whole thing up including the stalk and saute them with some shallots. So that is exactly what I did. I served these with some ancient grain gluten free pasta and topped with a little vegan parmesan.
‘Bellissimo’ said Mr. B and I agreed.
- 150g of gluten free pasta
- 400g Pioppini Mushrooms
- ½ cup shallots, sliced
- 10g vegan butter
- Salt and pepper
- 2 tbsp. olive oil
- Vegan parmesan (optional)
- Clean and cut the mushrooms. I cut 2cm off the bottom and chop the stalks into rounds and slice the heads
- Warm the oil in a skillet and add the onions, cook until starting to brown
- Add the mushrooms, cook for 5 minutes on high heat
- Whilst cooking the mushrooms, cook the pasta
- Drain the pasta and add to the mushrooms, add the butter, salt and pepper
- Mix well and serve hot with optional vegan parmesan
Dear Friends of Tasha. Kitchen,
Happy New Year!
My wish for you is to Live Better, Strive Harder, Be Bolder, Dream Bigger, Climb Higher and Seek Greater.
These too are wishes for myself and in the pursuit of this at the end of the year I took some time out to self reflect on all I have learnt over the last year.
In 2018, I completed my certificate in Plant Based Nutrition with Cornell and have used this and some great books (e.g. how not to die – Gene Stone and Michel Greger), articles and blogs to learn more about the hard science behind food and disease. Many of you may have seen my blog evolve over that time, from broad based healthy food to more of a plant-based blog. This is a reflection of my learning and has caused me to sit back and think about what my own philosophy is and what the blog should centre around.
After much study, contemplation and a recommitment to both my followers, and myself I am pleased to announce a new blog coming soon. The blog will be dedicated to Vegetarian, Vegan and Raw recipes with a focus on Plants and Whole Foods to maximise the nutritional content. There will also be a new section where I will share scientific research, so you can learn with me.
The blog will be called PlantToTable.com and exists today but with a redirect to Tasha.Kitchen until it is ready for launch in early 2019. Tasha.Kitchen will resume this Saturday and an announcement will be made when the new blog is ready.
I hope that this news allows you to forgive my absence and I look forward to continuing our journey together.
Let’s break the myth that you need meat to build muscle. The gorilla can lift up to 10 times its body weight!
I made this dish on the request of my meat and potatoes concierge. As I would leave the building early in the morning I would go by the front desk and drop off a plant based treat, vegan cheesecake, vegan meatballs, vegan samosa, vegan chocolate truffles and after a few months I finally got a request for a cauliflower steak. This was a man who said that he had to eat meat with every meal.
You must learn a new way to think, before you can master a new way to live.
I love the humble cauliflower, the texture is meaty enough to satisfy and it takes well to assertive flavours. This is a basic version, but you could add a pesto, salsa or chimichurri. I served this with some Baba Ganoush underneath for a texture and flavour contrast.
Mr B was a little upset that I was cooking for another man, so I made him some vegan truffles and he forgot all about it…
- 1 cauliflower
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. garlic powder
- ½ tsp. smoked paprika
- ¼ cup oil
- Preheat the oven
- Remove the outer green leaves from the head of cauliflower
- Use a large knife and cut the cauliflower half lengthwise and into half again
- In a bowl mix the oil and spices
- Brush the cauliflower with the mixture on both sides
- Bake covered with foil until steamed and starting to soften
- Uncover and let brown for the remaining time
- If you have a BBQ, sear for grill marks and a little char
A little advice from a mushroom;
- Be down to earth
- Sprout new ideas
- Keep a low profile
- Know when to show up
- Stay well-rounded
- Start from the ground up
- Be a fun-guy
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
- trumpet mushrooms
- 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
- Serve with spring onions on top
This is one of those desserts…. one bite and addictive!
‘I don’t often eat Baklava, but when I do, I eat the whole tray…’
Here is an easy, peasy, lemon squeezy recipe for you to try out at home. It is such a beautiful taste and the smell of toasted pistachios is an added bonus. I used creamed honey from the farmers market as it is a little mellower, but any high quality honey will work.
This is a little healthier than your normal Baklava as it doesn’t have multiple layers of syrup. It is also easy to serve with cocktails as a canapé. I’d suggest adding a little rose water to some prosecco would be a good pairing, bringing out the fragrance and smells of a souk in both.
- 15 mini tart shells
- 3 tbsp. vegan butter
- 1 cup raw unsalted pistachios
- 2 tbsp. honey
- ½ tsp. cardamom
- Pinch salt
- Bake the tart shells
- Melt the butter in a medium pan, add pistachios and stir for c. 2 minutes until they start to have a nutty aroma
- Add the honey, cardamom and salt
- Take off the heat and mix
- Use two spoons to scoop the filling into the shells
- Cool before serving and make sure you don’t get any sugar on your skin as it will be super hot (I may be talking from experience…)
Cardamom Ice-cream (Vegan, DF, GF)
I love the simplicity and pureness of this recipe, filled with amazing ingredients straight from Mother Nature’s door!
I adapted this recipe from my plant lab raw desserts classic, bringing a little Indian Flair with the cardamom. If you don’t like cardamom, cinnamon works well or vanilla if you’d prefer a less dominant flavour profile
Did you know Cardamom has impressive medicinal properties and has been used in traditional medicine for centuries. It has antioxidant and diuretic properties, which are said to stop the growth of tumours, lower blood pressure, prevent inflammation and act as an antibacterial. Cinnamon has similar such properties, so you are good either way. Mr B doesn’t like Cardamom, so I tend to use cinnamon for him or during the holidays a little pumpkin spice (a US classic. I can not account for the medicinal properties I am afraid, just the smile invoked by the scent of the holidays)
- ½ cup soaked cashews
- ½ cup. Young coconut meat or coconut cream
- ¼ cup coconut water
- 1 tbsp. crushed cardamom seeds or cardamom powder
- ¼ cup agave
- 2 tbsp. coconut oil, melted
- Pinch of salt
- Blend all the ingredients together until smooth, except the coconut oil
- Stream coconut oil in last
- Process in an ice cream maker, or if you don’t have one (like me), place in a tub and freeze