Tag

Aonori

Blog, Summer Food

Vegan Crab Sushi Salad

I have been seeing people use artichoke or hearts of palm for a fake crab meat but I have decided to use jackfruit. It makes a great filling for sushi rolls or like I have done here an open sushi salad.

First you need to drain a tin of jackfruit make sure you use the young green kind in water and not the one in syrup.

Emty in a pan of boiling water and simmer until the pieces push apart between your thumb and finger when pressed. This normally takes about 20 mins. Then drain your jackfruit. This part is a little time consuming but it’s very worth the effort. Take each piece of jackfruit and squeeze between your thumb and finger,discarding any seeds that may pop out. The jackfruit breaks up into shreds. Place in a bowl until you have done them all. That was the hard part. Now mix in two tablespoons of brown rice vinegar,the juice of half a lime,some salt and pepper to taste,some chopped coriander and finely diced red chilli. I like to also add a tablespoon of aonori. Aonori as it’s known in japan is green laver,a type of edible seaweed. Rich in minerals it is used dried in many dishes like Okonomiyaki and Takoyaki . If you would like to make these non vegan dishes I have made them vegan for you so just search for them and the recipe is there.

Mix everything together. And chill in the fridge.Place some crispy toasted nori in a bowl I actually like to use the sea crispies by Clearspring but any nori will do. Then spoon on top some cooled sushi rice with a sprinkle of black sesame seeds,and then add your fake crabmeat add on some chopped chives if you wish to garnish.

A healthy vegan dish without costing the life of a sea creature . What could be better than that.

Blog

Yaki Onigiri

Using some of the @clearspringuk organic Japanese
brown rice miso to night to make yaki onigiri with extra ao-nori and a sprinkle of sesame seeds . All crispy on the out side and warm,and the miso gives the onigiri some lovely flavour .
So yummy.
味噌焼きおにぎり

Blog, Winter Food

Tomato Ramen

Nothing better than a  hot comforting bowl of tomato ramen for dinner to night on a cold night and so simple to make .

All I use is a tomato soup . ( I like to use an organic one from Abel & Cole ) be careful when buying tomato soups check the ingredients as many contain milk.

cook your ramen and soup in separate pans choose your choice of topping here you can see I used sweet corn,bean sprouts,chopped onion and  (bok choy,pak choi ) .

Add your soup to the bowl and top with ramen and vegetables

super easy .
トマトラーメンのホットボウル

Autumn Food, Blog

Okonomiyaki

vegan okonomiyaki.
This is a Japanese dish okono means ‘how you like it’ and Yaki means grill.
Recipes vary but the batter in made with egg. This one has no egg and is completely vegan.
The batter was : half a block of tofu, 2/3 cup of plant based milk,2 table spoons of nutritional yeast,1/4 teaspoon of turmeric,1 and 1/2 table spoon of potato starch salt and pepper and I added a tablespoon of white miso. Blend all this together in a food processor . Then I mixed in some sliced nappa cabbage, chopped green onion and some bean sprouts .
Spoon the mixture on to some parchment paper that’s been cut to fit your frying pan ( skillet) and spread it out .  I find it easier to cook on one side then to turn it top the mixture with another sheet of parchment paper slide it from the skillet and on to a plate and then flip it over back onto your skillet.
After it’s been cooked on both sides I covered the okonomiyaki with a special sauce of a mix of one tablespoon each of organic Worcestershire sauce,ketchup,tamari, mirin and maple syrup. I then added vegan mayo more chopped onion and aonori .

Blog, Summer Food

Japanese pizza

Japanese style pizza using sliced lotus root and hijiki and sprinkled not with herbs but with ao-nori which is an edible green sea weed known as green laver which is dried and ground into a powder and used as a seasoning. It is rich in minerals and vitamins often seen sprinkled on Okonomiyaki and takoyaki .

和風ピザ

First use a plain pizza base and cover it with tomato purée then grate on some vegan cheese.

Add sliced lotus root ( you can either get this fresh from Asian super markets which you simply peel and slice ) or you can buy it in packets already peeled .

After this sprinkle on some already washed soaked and cooked hijiki sea weed . ( hijiki comes dried take a little and soak it in warm water for 20 mins it will double in size.  Then wash it well in a sieve then adds to a pan of hot water and simmer for 10 mins.  Drain . At this point I like to add a little mirin and tamari )

Then finally sprinkle on your aonori and bake until pizza crisp .

This is something a little different to the normal pizza toppings .