Moroccan Eggplant Chickpea Stew

This is a great recipe I adapted from one I saw on the internet. No oil is used to fry so it is lower in fat/calories. My favourite part is the raisins. I was worried I added too many but it was delicious. Don't be stingy with them.

Ingredients:
1/4 cup water
2 Tbsp chopped onion
1 clove garlic, chopped
1/2 tsp ginger, chopped
2 baby eggplants, diced
1/2 tsp turmeric, ground
1/2 tsp cumin, ground
1/2 tsp coriander, ground
1/2 tsp paprika, ground
1/2 tsp black pepper, ground
1/4 tsp salt
1 16oz can of tomatoes, crushed or diced
1 cup chickpeas, (drained if canned; soaked and boiled if dried)
1/4 cup raisins
2 Tbsp fresh parsley, chopped

Method:
1. Heat water over medium/high heat in a medium sized non-stick frying pan/pot.
2. Add onion, garlic, and ginger and cook for a bit.
3. Add the eggplant and cover. Let cook for a few minutes.
4. Add spices (turmeric through salt) and cook for 1 minute, stirring continuously.
5. Add tomatoes, chickpeas, raisins, and parsley and bring to a boil.
6. Simmer for 15 minutes.
7. Salt and pepper to taste.

Tempeh and Zucchini

I made the tempeh burgers again and saved the leftover marinade. I added the juice of 1 lime and cut up another package of tempeh and marinaded it overnight. The next day I put it in the non-stick pan with a little of the liquid to brown it a bit. I sliced 1 small zucchini thinly on the diagonal and added it to the pan along with the rest of the marinade. I cooked it over medium heat until (almost) all the liquid had evaporated (about 5-8 minutes) and served. It was a delicious small meal. Over rice it would be very filling.

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.

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.

Cold Soba Salad Wraps

This is equally good as a wrap or just a pasta salad.

Ingredients:
100g soba noodles, cooked and chilled
1 yellow pepper (red or orange are good too), chopped roughly
1 small eggplant, diced
10-15 stalks mini asparagus
1/2 peice negi, chopped roughly
1/2 cup broccoli, chopped roughly
1-2 Tbsp oily sesame salad dressing
4 tortilla wraps



Method:
1. Place all veggies on a roasting pan. Drizzle with salad dressing.
2. Place in the oven on broil or a toaster oven until slightly browned.
3. Using a fork to hold them steady, chop veggies into smaller peices.
4. Mix veggies with soba noodles.
5. Place some filling on each tortilla and wrap.

Satsumaimo Rice

mmmm...

Ingredients:
1/2 cup brown rice, uncooked
1 cup water or just less
1/4 cup satsumaimo, diced
1-2 Tbsp soy sauce

Method:
1. Combine rice, water, and satsumaimo in rice cooker and cook.
2. Add soy sauce and eat.

Tofu Salad with Sesame Dressing

Really simple concept but, believe it or not, I had to be told about this one before I thought to make it.

Ingredients:
4 cups romaine lettuce, ripped into small bits and washed thoroughly
1 tomato, diced
1 cucumber, sliced diagonally
1/2 yellow pepper (orange or red are good too), julienne
1/2 peice negi, diced
200g tofu, well-drained and cubed
sesame dressing to taste

Method:
1. Combine all ingredients in a huge bowl and eat. The longer it sits the better.

When buying salad dressings, always be careful of katsuo (fish flavouring). It is in almost everything! I am going to post a homemade sesame dressing recipe for this salad soon.

Roasted Satsumaimo with Brown Sugar

Satsumaimo (Japanese sweet potato) is quickly becoming my favourite vegetable. It is the star of the Zosui recipe I posted a little while ago and I wanted to find some other easy and delicious recipes which employ this wonderful yam. Here is a really easy and delicious take on an old Western classic.

Ingredients:
satsumaimo
brown sugar
oil or vegan margarine

Method:
1. Slice Satsumaimo and place in a (preferably non-stick) oven-save pan.
2. Drizzle with oil and sprinkle with brown sugar to taste.
3. Put in 210 degree (C) oven.
4. Flip slices at least once. Cook for around 15-20 minutes or until soft and browned.
5. Eat.

Kanpyo Makizushi

It's time I posted a quick and easy method for another Japanese classic. I used to make veg sushi at home and always had huge rolls with avocado, carrot, tofu, etc. Here I have gotten used to the half size, one filling rolls. Easy to eat and quick to make. I have mostly had kanpyo (marinated gourd) sushi here. And guess what? You can get pre-sliced and seasoned packets of kanpyo that are the perfect size for a delicious makizushi roll.

Ingredients:
3/4 cup uncooked white rice
1 1/4 cups water

4-5 Tbsp rice vinegar
2 tsp sugar
8 strips of kanpyo
2 sheets of dried nori, cut in half
soy sauce
pickled ginger (optional)

Method:
1. Combine rice and water in rice cooker and cook for around 20 minutes.
2. Mix rice vinegar and sugar until mostly dissolved (heating helps dissolve) and stir into rice.
3. Spread rice mixture in a thin layer on the nori sheet.
4. Place two strips of kanpyo lengthwise to one side.
5. Roll. Cut. Serve with soy sauce and pickled ginger.

Makes 4 rolls (about 16-20 pieces)

Mixed Vegetable Zosui

A really fast, tasty, and traditional Japanese dish. It is known as Japanese gruel and often has bits of left over, probably rotting fish thrown in too. This is great to use up any leftovers or vegetables about to turn. mmmm...




Ingredients:
3 cups cooked rice (brown or white)
4-5 konbu dashi
2 Tbsp sake (I used mirin)
1/2 to 1 tsp salt (to taste)
3 Tbsp soy sauce
2-3 cups vegetables, sliced
1/4 cup green onions (or negi), sliced

For veggies I used Japanese sweet potato, mini asparagus, snow peas, and enoki mushrooms. I also accidentally put in half the amount of rice required but it was still good.

The recipe says that good veggies to use are: broccoli, asparagus, sweet potato, green beans, snow peas, squash, renkon, leek, carrots, mushrooms, etc. It says NOT to use cabbage, lettuce, avocado, tomatoes, cucumbers, or beets.

Method:
1. Combine the dashi, rice, sake, salt, soy sauce, and hard vegetables in a pot and bring to a boil.
2. Add other vegetables in order of length it requires for them to cook.
3. Serve.

Thai Tempeh with Lime Sauce

I served this recipe on a bed of brown rice with a side of steamed fiddleheads, mini asparagus, and sugar peas. Delicious!!



I wish tempeh was more widely available in Japan. I got it from a health food store in Tokyo. It wasn't expensive but Tokyo isn't extrememly accessible for me! If you can't find tempeh you can use tofu (I did this today with the leftover marinade). It is a different flavour (of course) but also good. I prefer the tempeh but really it is just a delicious sauce! Everything else has been modified to work with the ingredients available in Japan.

Ingredients:
240 g tempeh, cut into strips about 1" thick x 2" wide
1/4 cup lime juice (I supplemented it with half lemon juice)
1 tsp lime rind, finely chopped
1 tsp lemon rind, finely chopped
1 tsp ginger, finely chopped
1 large garlic clove, finely chopped
1 chilli pepper, seeded and finely chopped
1 tsp sesame oil
1 Tbsp brown sugar
1/4 cup soy sauce
Vegetable oil for frying

Method:
1. Combine lime/lemon juice, lime rind, lemon rind, ginger, garlic, chilli, sesame oil, brown sugar, and soy sauce.
2. Marinate tempeh. My recipe said over night but I only marinated mine for about 20 minutes and it was delicious.
3. Heat oil in a frypan on medium high heat.
4. Fry tempeh.
5. Serve!

The recipe then said to heat the remaining marinade with another tablespoon of sugar or so and make a thick sauce but mine didn't really thicken. I just drizzled a bit on the veggies. The sauce is a bit tart (even with the extra sugar) so don't over do it.

Garam Tofu Stirfry

Yet another last minute throw it together invention. I use a frozen corn, peas, and carrot mix a lot because they are quick and easy but fresh veggies are welcome too, of course.

Ingredients:

3/4 cup brown rice, uncooked
1 1/2 cups water

400 g tofu, drained and blotted
1 cup frozen mixed veggies
1 tsp garam masala (adjust to taste)
1/4 tsp ground cumin
1/4 tsp ground coriander
2 Tbsp soy sauce
1 Tbsp oil

Method:

1. Combine rice and water in rice cooker and cook for 35 minutes.
2. Fry tofu on medium high heat until browned.
3. Add soy sauce.
4. Add veggies (still frozen is ok).
5. Add spices.
6. Enjoy!