Posts tagged ‘Vegan’

October 21, 2012

Gluten free rice flour cake, okara base

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂

Thank you for visiting my blog.

20121022-090821.jpg This cake is amazing.

It has

NO SUGAR

 NO MAPLE SYRUP

 NO HONEY

but it’s still sweet and yummy! The secret is

DATES!

I was reading some raw recipes, and they were using dates as sweeteners. Thought I would try some in my cooking too! I’ve made Dates and walnuts muffins before but in that recipe, I did add raw sugar.

This cake is completely sugarless, but sweet enough for Yumi and me, and you can eat it guilt free 🙂

 

The base is okara, a residue you get when making soy milk. (Read more about OKARA from Wikipedia)

Okara is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin (from Wikipedia), and in Japan it is considered as a “Diet food”, because they are filling and can be used as an alternative for meat. It is not easy to find okara in Australia, but I was lucky because my friend gave me a bagful of frozen organic okara. This was a great opportunity for me to try lots of okara recipes, and this rice flour cake turned out to be a favorite for Yumi.

 

Ingredients (I used a 22cm round cake tin)

-260g Okara, fresh

-120g Rice flour

-10g Organic cocoa

-1 Tablespoon Aluminum free Baking Powder

-4g Agar powder

-160g water

-130g Chopped dates and walnuts (the ratio is up to you, the more the dates, the sweeter it becomes)

 

Method

Step 1: Mix everything in a large bowl, pour into a lined cake tin and bake in 180C oven for 20min.

 

It’s so simple, but  tasty! Yumi ate about a quarter of the cake already.

 

Agar powder must be something new to some people, so here is a description from Wikipedia. It is made from an algae, and although it saids “is a gelatinous substance”, don’t use gelatin as a substitute. It will not be vegan and it works differently. Agar works as a binder for this cake. I made it without it and unfortunately the cake did not keep its shape. If you don’t have to make it vegan, I would suggest to substitute 1 egg for agar, rather than gelatin for this recipe.

 

Please try it when you come across okara! I am sure you can make this using firm tofu as a substitute for okara. Will try it myself and let you know!

 

ENJOY 🙂

 

 

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October 4, 2012

Gluten free, soy free cookie

by KK

Gluten free cookie.
Trying new recipes in the kitchen today. Hope to share the “no mistake” recipe soon!

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September 29, 2012

Gluten free, soy free, egg free banana cake

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I have been making a lot of vegan sweets (no egg, no butter, no honey, no milk) but as I was talking to a staff at Yumi’s day care, I found out that some kids can’t even eat soy. So, I came up with this gluten free, soy free vegan recipe that is versatile and can be made in any shapes and size.

 

20120929-173053.jpg I used a tarte tin (20cm size) and made it flat. This was a good idea because it only took 15 min to bake. If you use something like a pound tin, I think it will take about 25min. Next time, I might try baking it in my mini muffin tin and see how that goes.

Ingredients (for my 20cm tarte tin )

-160g very ripe bananas, mashed (about 3 small bananas/2 large bananas)

-3 Tablespoon Organic raw sugar

-60g cold press oil (I used rice bran oil)

-70g water

-130g Rice flour

-30g Corn flour

-2 Tablespoon Aluminium free baking powder

 

Method

Step 1: Mix all the wet ingredients (banana, oil, water and sugar) in a large bowl; mix all the dry ingredients (rice flour, corn flour, BP) in a large bowl.

Step 2: Pour the wet ingredients into the dry ingredients and mix well. The great thing about rice flour is you don’t  have to worry about over beating. Mix well, pour into a tin and bake at 180C (pre-heated oven) for 15min, or until a skewer comes out clean.

 

 

If you don’t have to worry about allergies, I think adding nuts would be nice. This is the most basic rice flour recipe, and I will try to come up with more variations.

 

Happy cooking!

 

September 12, 2012

Thank you for coming to Sushi Art Class

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

20120912-161441.jpg We had a fun time making Panda Sushi and Train Sushi today!

Thank you for coming 🙂

 

It was the first time to do a Sushi Art class at my new house, and  things were everywhere, but I hope everyone had a fun time.

 

At least, the sushis were popular! Too cute to eat 🙂

 

 

 

 

We used Plum Vinegar to season the rice today, and it went great. I think it’s much easier and healthier, especially if you want to eat sushi often. Sushi vinegar sold at supermarkets are quite high in white sugar, so be careful if you are on a diet!

 

Next month, we will be making HALLOWEEN Sushi! I can’t wait to share the photos 🙂

 

Enjoy your food!

August 3, 2012

Frozen Tofu Steak

by KK

Tofu is one of basic ingredients for Japanese cooking.

There are two different types of tofu, the “Firm” tofu and the “Silky” tofu.They taste the same, except they have different texture, also it is used for different cooking.

 

 

I grew up with the silky tofu, and that’s what was in my miso soup as I grew up. I make Agedashi-tofu (Deep fried tofu) using the silky type and tofu steak too.

The firm tofu is used when I need to drain the water and use it as paste. My Shira-Ae (Tofu dressing), tofu muffins and tofu creams (for cakes) are made from firm tofu.

 

When you buy tofu, sometimes you might not use it all up. Once the package is opened, tofu does not last very long so here is a secret to save it from being wasted: freeze them!

 

Once frozen, tofu changes texture. The negative is it becomes a bit “tougher” but look at the positive side, once frozen and thawed tofu absorbs more sauce. Here is a recipe to use thawed tofu, and it’s simple and yummy.

Frozen Tofu Steak (to be served as an appetizer or as a main)

Ingredients

-120g Firm Tofu  (per person)

-5cm*10cm Kombu Kelp(per tofu)

-1/2 cup water

-2 teaspoon Black Sesame

-1/2 teaspoon Soy sauce

 

Method

Step 1.Freeze tofu overnight, defrost half frozen and cut 2cm thick.

Step 2.Place Konbu in pan and rest tofu on top. Cover Tofu with water, bring to boil. Lower heat, add soysauce. Cover with black sesame and cook until soup disappears.

 

So simple, yet you will see the different texture of the tofu and enjoy all the soup it has absorbed. If you are not vegan, you can even sprinkle some bonito flakes on top! Best eaten while it’s hot!

June 1, 2012

Vegan Birthday Cake

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I love to cook, but there are some things that I can’t cook everyday, and one of them  is “Decoration Cake”. Technically, yes I can bake them, but when you are only a family of three (and a third one, 20 month old baby), it is difficult for us to finish a whole cake, no matter how tasty it is.

So, I use every occasion as an excuse to bake a cake, and here was another chance! One of our friends at playgroup was turning 2, so I decided to do a cake on my morning roster day. That was my no egg, no sugar, no butter Birthday cake.

I just introduced the photo on that day, here is the recipe to it!

 To make a rectangle cake tin or 18cm round tin

 

 

 

Ingredients

-280g Organic plain flour

-20 g Cornflour

-20g Cocoa

-1 Tablespoon Aluminium free Baking Powder

-1 pinch Salt

-100 cc Oil (I used rice bran oil)

-100 cc Organic Maple syrup

-300 cc Organic soy milk

 

Method

Step 1: Line the baking tin with grease proof paper, preheat oven at 180C; Shift all of the dry ingredients (flour, cornflour, cocoa, baking powder, salt) into a large bowl; Mix all the wet ingredients (oil, syrup, soy mik) in a large bowl

 

Step 2: Pour the wet ingredients into the dry ingredients, mix with a spatula but do not over beat; Pour int tin and bake at 180C for 20min (square tin)/30min (round tin) ; test with a skewer to see if it is cooked in the center before taking out of the oven to cool

 

 

To decorate, I cut it in half, placed some banana in the middle and covered it with Tofu Cream. For the letters, I mixed 1 Tablespoon Cocoa with 1 Tablespoon Maple syrup in a small bowl, place it on a glad wrap, poked a hole in it and drew the letters. Taste just like chocolate, but its dairy free!

Hope you enjoy cooking them 🙂

 

 

 

June 1, 2012

Pan fried eggplants (Vegan)

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

Eggplant is one of my favorite vegetables! You can eat it in many different ways (meaning, I use it to cook Japanese food, Chinese food and Italian with it!) and you can have it hot or cold.

Pan fried eggplants was served on Day 5 of the 5 day challenge, but I cook this all the time and have it with rice or with my noodles.

 It is served in the red bowl, and you can make this vegetarian or vegan, depending on how you make the “Dashi” broth. If you only use Konbu kelp, it would be vegan, if you use Bonito flakes (fish flakes), it would be vegetarian (the flakes would not be in the dish, just used to extract flavor, but if you consider that not vegetarian, you can cook with out it)

 

So, to make the pan fried eggplants, you would need:

-3 thin Eggplants

-2 Tablespoon sesame oil

-120cc Dashi broth

– 3 Tablespoon Soy sauce

-2 Tablespoon Mirin or Raw sugar

-1 Tablespoon Cooking rice wine (Sake)
Method

Step 1: Cut the eggplants about 1.5 cm thick, stir fry with sesame oil until tender.

Step 2: Pour the rest of ingredients into the pan and let it simmer for 3-5min, serve hot or cold.

 

I sprinkled it with bonito flakes, but that’s optional too. It goes well with rice, and I enjoy the left overs even when it’s cold! Quick and easy, yet very tasty.

May 24, 2012

No egg, no sugar, no butter Birthday Cake

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

20120525-084956.jpgToday is my roster to do the morning tea for playgroup, and since we haven’t had a birthday party for a while, I decided to do a cake!

This is a no egg, no sugar, no butter chocolate sponge cake with no butter, no sugar, no egg, no cream cheese, no icing sugar, no margarine cream!

Even the letters are written with dairy and choc-free icing.

 

Want to know how it’s made?

Stay tuned! I’ll try to write it when I come back from playgroup 🙂

 

 

By the way, as usual, it’s super easy, all made in one bowl!

May 24, 2012

SHIRA-AE (Vegetables with Tofu Dressing)

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

It’s been a while since I last wrote in my blog, sorry had a half marathon to run, as well as Sushi Art classes! Now everything is done, I can go back to happy blogging again!

 

With my 5 Day Dinner Challenge, I chose SHIRA-AE recipe first to share. This is simple yet can be arranged with different “left over” veggies, so I think it is a handy thing to know.

 

I made 2 different types of SHIRA-AE on Day 5.

Although it looks a bit hidden, it is behind that red bowl!

One was with carrot and crown daisy, another one was with celery.

 

 

Here is how to make the dressing.

 

For carrots, crown daisy or other cooked vegetables.

-80g vegetables (carrots, crown daisy, spinach, mushroom, capsicum, whatever that’s left is OK)

-150g Firm Tofu

-1 Tablespoon Roasted sesame

-1 Tablespoon Organic raw sugar

-1/2 Tablespoon Soy sauce

Method

Step 1: Heat tofu in the microwave on high for 2 min, drain excess water and let it cool.

Step 2: Cut the vegetables into small pieces and stir fry with a little bit of sesame oil, until they are just cooked. Do not over cook.

Step 3: Grind sesame, add tofu, sugar and soy sauce, mix and mash the tofu to make a paste. (I usually do all of this in my SURI-BACHI); Add vegetables and mix. Serve warm or cold.

 

 

For celery or other fresh vegetables.

-80g vegetables (celery, capsicum, carrots)

-150g Firm Tofu

-1 teaspoon Miso

-1/2 teaspoon Extra Virgin Olive oil

-Salt and Pepper to taste

Method:

Step 1: Heat tofu in the microwave on high for 2 min, drain excess water and let it cool.

Step 2: Cut the vegetables into small pieces and sprinkle a little bit of salt. Absorb excess water with kitchen paper.

Step 3: Mash the tofu to make a paste (I usually do all of this in my SURI-BACHI); Add olive oil, salt, pepper and vegetables. Serve cold.

 

In this recipe, I sometimes add chopped black olive or dry tomatoes to give it an extra flavor. Surprisingly, it matches red wine, serve it with a cracker and it will make an excellent dip!

 

 

 

 

May 17, 2012

5 Day Dinner Challenge

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

I was talking with my friend Nina, and we were discussing about what we can make with some “everyday” ingredients. I was interested in what she buys, and the result that came on the table. I decided to see what I can make with my basic ingredients, and challenge myself to creating new tastes.

20120517-203901.jpgThis is something I usually buy every week from the local supermarket.

Eggs, onions, potatoes, carrots, eggplants, corns, celery, lettuce, broccoli, capsicum, mushrooms, and tomatoes. The real basics.

 

Plus, if I can, I would pick up somethings from an Asian grocery store, like tofu, crown daisy, shiitake mushroom the odd little things.

I usually have a stock of different beans and dry goods in my pantry, and meat/fish is  bought on the day I use them. Using this, I made very different menus for 5 days, and it was great fun! Can’t wait to share all the recipes!

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