Canada Day Treats

To celebrate Canada Day this year I shared a little treat, straight from Canada, with all of my coworkers. I found some 100% real Canadian maple syrup maple cream cookies and 100% real Canadian maple syrup maple candies at the local health food store. In true Japanese fashion, I got some little clear wrapping bags with red hearts on them and gold twist-ties and made up little bundles. In Japan, you can never just bring in a box of cookies or something, presentation is everything. Everyone was so surprised that the cookies were vegan and asked where they could get some too...

Steamed Tofu and veggies

I was always skeptical of steaming tofu but this recipe was good.

Ingredients:
200 g firm tofu; drained
1/4 cup sodium reduced soy sauce
1 1/2 Tbsp mirin
1 tsp rice wine vinegar
1 Tbsp minced fresh ginger
1 Tbsp minced garlic
1 cup broccoli florets; small
1 cup cauliflower florets; small
1 carrot, thinly sliced
1 Tbsp sliced negi

Method:
1. Combine mirin, vinegar, ginger, garlic, and soy sauce in a small bowl.
2. Cube tofu and place on a sheet of aluminum foil.
3. Fold the foil into a leakproof bowl. Pour in the marinade mixture and fold the foil into a packet tightly sealed.
4. Pour a small amount of water into a saucepan and put over medium-high heat. Place the veggies (including the negi) and the tofu packet in a steamer (or metal strainer) and place on top of the saucepan with a lid over them.
5. When veggies are tender but not mushy, turn onto a plate. Open the tofu packets and pour the contents over the veggies.
6. Serve hot.

A few new finds

Here are some interesting new things I found at local shops:


This is a watery gelly-like dessert. You get the liquid with the konniyaku strips in it and a separate packet of sweeteners/flavours. You pour the sweetener into the water and enjoy. It was a big strange actually with a very gelly-like texture and VERY sweet (but you can adjust that depending on how much of the black stuff you put in). Overall, not bad. I would get it again if I were in a pinch.


I was in a regular old grocery store yesterday and found vegan belgian chocolate! made with rice milk and marketed as Lactose Free. Look for it in your town too!



Soyatoo's Soya Schlag Creme (Topping Cream) was a wonderful discovery. This was at my local health food store and so delicious. You just have to whip it a bit in a bowl before serving. It says to use an electric mixer but I just used a fork for a minute or so and it worked fine.


The Vegan Ronin gave me a tip for a vegan ice cream available outside health food stores. It is called IV and they have a line with 5 different flavours including black sesame, mango banana, and maple vanilla. mmmm... Check out their website here.

Blueberry Crepes

Easy recipe just made with regular pancake mix, soy whipped cream, and fresh fruit.

Ingredients:

200g pancake mix
3/4 cup soy milk
1/2 tsp baking powder
1 cup soya whipped topping
1 pint of fruit

Method:

1. Mix pancake mix, soy milk, and baking powder in a large bowl until smooth and battery. I added some more water to get it really thin so it is easier to spread thin in the pan (making crepes and not flapjacks).
2. Heat non-stick fry pan over medium heat. Pour in batter and immediately spread as thin as possible. Flip.
3. Add soya whipped topping and fruit.
4. Roll.



DELICIOUS!!

Vegan Banana Cake

I didn't oil the pan as I have a non-stick cake pan. Also, I used raisins instead of chocolate chips and just placed a few walnuts on top as a garnish.

Otherwise, exactly reproduced from: http://www.grouprecipes.com/6118/vegan-banana-cake.html

Ingredients:
3 Ripe Bananas
1/4 Cup Vegetable Oil
1/2 Cup Brown Sugar, packed
1 teaspoon Salt
Replacer equal to one egg (+ water to package direction - 1tsp to 1T)
1 teaspoon Vanilla
1 1/2 Cup Soft Whole Wheat Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 Cup Semi-Sweet Chocolate Pieces
1/2 Cup Broken, Toasted Pecans (optional)

Method:
1. Preheat the oven to 350º.
2. In a large mixer, cream the bananas with the oil, sugar and vanilla.
3. Prepare the egg replacer as to the package directions and add it and the salt to the banana mixture.
4. Once well combined, add the baking powder and soda, followed by the flour, adding it in two batches, followed by the chocolate and pecans (if using)
5. Oil and dust a 8″ round pan with flour. Pour in the batter and bake on the middle rack for about 40 -45 minutes.
6. Check bounce at the center of the cake or insert and remove a toothpick. The cake is moist but it should come out fairly clean.

This recipe will also make a great loaf (55 - 65 minutes), 12 muffins(18-20 minutes) or 18 mini muffins (about 15 minutes).

Grilled Tempeh Burgers

Tempeh is definitely my favourite food now and especially since I have found a store in Kofu that sells it (300 yen for 120g--but it is well worth it!) These burgers are the most delicious I have had since leaving Byron Bay and the gorgeous beet, soynaise and sweet chilli lentil burgers of Fundies Cafe. I made some modifications to make it lower in calories and it was just as good! Makes 2 burgers.

Modified from the following website: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=458797

Ingredients:
120g package tempeh
water
2 Tbsp low-sodium soy sauce
1 tsp vegetable oil
1 tsp grated peeled fresh ginger
Dash chilli powder
1 garlic clove, minced
4 slices thick wholegrain bread

ketchup
1 tomato, sliced
2 slices onion
1/2 cup alfalfa sprouts

Method:
1. Slice tempeh widthwise so you have two thin squares
2. Combine garlic, ginger, chilli powder, soy sauce, and oil in a small tupperware container (I used a square ziploc one and it was the perfect size).
3. Add a bit of water.
4. Add tempeh and put in enough water so the marinade just covers the tempeh (this is why a container with a smaller base is better.)
5. Marinade over night or for a few hours at least.
6. Heat a non-stick frying pan over maximum heat.
7. Cook tempeh in marinade until outside starts to brown (/blacken) and liquid is mostly evaporated.
8. Place tempeh and veggies on bread, top with ketchup and another slice of bread.
9. Enjoy.

The second time I made these I tried not using oil at all and the burgers really didn't soak up the flavour as much. I am not expert on marinades, but it seems the oil is really a necessity.

Vegan Omlets

I have to say, I tried the Vegan Ronin's Omlet recipe and it didn't work at all for me. I don't think I put in enough flour. The flavour was great but it turned out more like runny scrambled eggs. I will try it again until I succeed and post the amounts I use here.

To be continued...

Chickpea Soba Salad

A great, well-balanced, and tasty meal for two. Some veggies, some protein, some calcium (sesame seeds). It's got it all.

Ingredients:
100g soba, cooked and cooled
1 cup chickpeas, soaked overnight and boiled for 1 hour if from dry, drained and rinsed if canned
1 carrot, grated
1 Tbsp purple onion, chopped
2 Tbsp sesame seeds
2 stalks celery, chopped

1 1/2 Tbsp vinegar (balsamic, rice, white, whatever you've got)
2 1/2 Tbsp lemon juice
garlic powder to taste

Method:
1. Combined ingredients in a large bowl.
2. Mix well and serve cold.

Hijiki with Shredded Carrot

This recipe is really not a tasty one. It is pretty bland and is not a dish I crave but it is very healthy and small quantities will make a great side dish to a meal rich in flavour.

Ingredients:
1/4 cup dried hijiki, soaked in warm water for 20 minutes and strained/pressed.
1 carrot, grated
1 Tbsp sesame seeds
1 tsp soy sauce

Method:
Combine ingrients in a large bowl and serve.

Shortbread Stamp Cookies

Very good, lifelike vegan shortbread.

Ingredients:
1 cup vegan margerine
3/4 cup brown sugar
2 1/4 cup flour

Method:
1. Preheat oven to 177C (350 F).
2. Cream margerine and brown sugar.
3. Add in flour.
4. Mix until well-mixed.
5. Form 1" balls.
6. Roll in some extra sugar (optional).
7. Place on a cookie sheet about 2" apart and flatten with a fork (dipped in warm water) to about 1/4" thick.
8. Bake for 10-12 minutes at 177. (I have found this time bang on. Keep a close watch though).

I recently picked up some cherry blossom shaped vegetable cutters and I used them as cookie-cutters to make a cute treat for a friend's going away. Instead of flattening with a fork, I rolled the dough out and cut out two circles for each cookie. I then cut out the center of one with a cherry blossom cutter. I covered the bottom circle with strawberry jam and then placed the other one on top. If done when the cookies are still warm, they will stick together very well leaving a beautiful bright red cherry blossom in the center of your shortbread sandwich.

These cookies can also be rolled out and cut into fingers, or into a traditional scored pie shape.

Homemade Ethiopian-inspired Flatbread Pancakes

This recipe was invented as I was making a 1/4 batch of tortillas without really paying attention. I 1/4 all of the ingredients except the water... Great stretchy bread though, very good for wraps.

Ingredients:
1 cup flour
1/2 tsp salt
1 tsp baking powder
1/2 Tbsp vegetable shortening
1 cup warm water

Method:
1. Stir dry ingredients.
2. Gradually mix in shortening.
3. Add water (should look like pancake batter).
4. Pour into a (lightly greased or non-stick) frying pan over medium heat until solid and lightly browned.

Homemade Tortillas

Easy peasy recipesy. Makes 12 tortillas.

Ingredients:
4 cups flour
2 tsp salt
4 tsp baking powder
2 Tbsp vegetable shortening
1 1/2 cups warm water

Method:
1. Stir dry ingredients.
2. Gradually mix in shortening.
3. Add enough water to make a soft but not sticky dough.
4. Knead for 5 minutes.
5. Roll into 6" rounds 1/8" thick.
6. Place in a (preferably non-stick) frying pan over medium heat until lightly browned.