Tag

Soy Milk

Blog, Summer Food

Tofu cheese

This cheese is totally nut free and made from soy milk. I adapted this from my friend in Japan cotokimiki on Instagram so I would like to thank her for the inspiration on this recipe.
This cheese has a crumbly texture very similar I think to ricotta so it’s a good one to add to pasta like on the top of spaghetti. I also think it’s a nice one for breakfast maybe with some refreshing marmalade.

All you need is to add 300ml of soy milk to a pan with three tablespoons of brown rice vinegar and one heaped tablespoon of nutritional yeast and a 1/4 teaspoon of Himalayan pink salt heat it gently but do not let it boil. As the soy milk starts to heat you will see it start to turn into cheese. Gently give it a stir then pour out the liquid into a cheese bag or muslin cloth and give it some gentle squeezes to drain off excess liquid all you are left with in the bag is a soft cheese and hang it over night at room temperature. The next day turn out your cheese into a bowl. At this point if you wish roll your cheese in some fresh chopped chives or chopped cranberries and refrigerate for 24 hours and it’s ready.

Blog, Spring Food

Spring green soup


Spring greens soup
An easy filling soup using spring green vegetables miso and soy milk

Ingredients
A selection of green vegetables equal amounts .
I used broccoli, courgette ( zucchini ) edamame
Komatsuna Japanese mustard spinach ( you could use cabbage napa cabbage bok choy ( pak choi ) or spinach as an alternative), asparagus tips and watercress .
And two small peeled potatoes chopped into quarters this helps to thicken your soup .
One tablespoon of white miso
Salt and pepper to taste
Soy milk

First steam your vegetables until tender and bright green and your potatoes are cooked ( I used frozen edamame so I dropped a handful into the water to cook a few mins under the steaming vegetables .)
When ready put your vegetables into a food processor add your miso and blend with a little of your hot water used for steaming .
When blended add equal parts soy milk and hot cooking water until you reach your desired consistency.
Add a little salt and pepper to taste maybe a swirl of soy cream and a few sprigs of water cress for decoration.
Wonderful as a side dish or as a healthy lunch with a warm piece of bread.

Blog, Summer Food

Soy milk miso rice with vegetables

Adding this creamy miso soy milk sauce to rice is so satisfying.

Cook some Japanese rice and leave on warm

To make your sauce add one tablespoon of white miso to warmed soy milk ( about two cups ) in a pan and simmer .

Make a kuzu slurry with one teaspoon kuzu powder mixed with a tiny amount of water only about 1/4 teaspoon and make into a paste. Add this to your milk ( this should thicken your sauce )

Put your rice in a shallow bowl and pour over the miso soy milk sauce .

Add your choice of toppings . I used steamed vegetables

( shiitake,corn,komatsuna,peppers,salad leaves,okra,zucchini and cress)  silken tofu and some soy mince .

Sprinkle with sesame seeds and green onion.