Tag

Soy Milk

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Kinako Latte

Kinako (黄粉) Japanese roasted soybean flour. You will probably know it from being dusted over wagashi like Mochi . Did you know it also makes a delicious and nutritious drink? Kinako is a Japanese superfood being packed full of protein,and rich in dietary fibre,calcium,potassium,vitamin B1 and A.

That sweet nutty flavour makes a comforting alternative to tea or coffee or have it cold with ice in the summer.

Just add two heaped teaspoons of sifted Kinako to a pan with a teaspoon of sweetener. I like to use coconut palm sugar. Add a cup of your favourite plant based milk. Soy or almond work well. Heat gently whisking well . If you have an electric frother use this to create a nice foam for the top that you can dust with more Kinako before serving. If you want this cold just chill for a few hours mix and add ice before serving. Why not add Kinako to your favourite smoothies it works well with banana. Or add to ice cream for a nutty flavour topping. Sprinkle onto cereal or granola. This stuff is not just for Japanese sweets .

Blog, Summer Food

Simple Broad Bean ( Fava Bean ) Soup With Tofu

This is such a simple soup, light and tasty perfect for summer when the fava beans are in season. I actually used a can of precooked beans for this recipe which made it even more super easy but you can used fresh cooked beans if you wish.

First drain a can of fava beans ( in the UK we call them broad beans), then add one cup of vegetable stock and simmer until heated. Add one heap teaspoon of sweet white miso paste and dissolve. Transfer to a blender and pulse, then add soy milk until you get your required soup consistently. Reheat your soup when required . Add cubes of silken tofu and a few sesame seeds to finish.

Lovely served with these Temari Sushi. You can follow the Temari Sushi on my other recipe and if you would like to make the sashimi just follow from the Tekka don recipe.

I also made black sesame goma dofu just follow the goma dofu recipe and instead of adding nut butter add black sesame paste or syrup. Goes lovely with a raspberry syrup just cook up a few raspberries with maple syrup mash while cooking then strain the juice.

A perfect summer meal .

 

Blog, Summer Food

Breakfast Tofu & Yuzu Mousse With Fruit Compote

A light and refreshing mousse which is wonderful for breakfast or as a dessert.

In a blender blend together two tablespoons of soy yogurt,two tablespoons of yuzu or lemon juice,100ml of soy milk,3/4 block of silken tofu,one ripe banana and one tablespoon of soft or melted coconut butter. Blend and pour into your chosen bowls or glasses and refrigerate. You can do this the night before so it’s ready in the morning .

To make the fruit compote I used a handful of raspberries and blueberries and one tablespoon of yuzu juice and one tablespoon of maple syrup. Heat gently until the fruit is cooked. Depending on if you want a warm or cold compote on your mousse either make the night before and refrigerate or make in the morning to spoon onto your mousse. I also topped mine with matcha granola. For the recipe just search matcha or matcha granola.

 

 

 

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.