Easy Aubergine (Eggplant) - Nasu Dengaku with Sautéed Bok Choy and Citrus Dressing

My trip is only a week away!  Buenos Aires is nearly here…or, I'm nearly there?
It is weird, to think I'm going to be in a whole new environment.  New smells, language, customs.  Argentina is well known for it's beef production.  The Spanish conquistadors brought cows to the country in the early 1500' and now Argentina has the worlds 2nd highest consumption of cattle.  Why am I going there, you ask?  Well, the vegan scene is burgeoning rapidly in Buenos Aires, and I want to speak to the people that are making this happen, in what has been predominately a country of meat-heads.  I want to see if the new wave of vegans can make Argentina forgo their massive export revenue and become plant loving, tempeh making exporters instead.  Excited (and optimistic)!

In preparation for my trip I am scrubbing my place from top to bottom, and abstaining from buying any more cupboard staples until I've used up the food I already have.  I was inspired then, to make a Japanese dish when I came across a thin packet of bean curd skin, known as yuba, slipped beneath my silicone chocolate making molds.   I'd sampled and loved yuba whilst in San Fransico last year, made by a Hoodo Soy out of Oakland, so I put it on my list of 'ingredients to try'.  I'd stashed some in my food drawer and promptly forgotten about it.  When a craving hit for aubergine, I decided to have a Japanese night to use up the yuba and try something new.

This is what I made….. It is low fat, gluten free and vegan.

Nasu Dengaku.   It is a very, very simple and tasty dish.  Not much involved with the preparation and the sauce takes about three minutes to prepare and cook.  How easy is that?!
The flavours really took me out of my food rut, which is a blessing.  Writing about food, I have to keep my ideas fresh and be keen to experiment, otherwise there would be no blog!  I made a bok choy sauté with a fresh limey dressing to go with it, the recipe for that is further down.  
This meal is mostly a 'pop in the oven and forget about it..for half an hour' type of affair.  Great for a mid-week meal.

Serves 2

Ingredients

2 med aubergines
2 spring/scallion onion
2 Tbs miso (most recipes called for white miso which is sweeter but I only had dark to hand)
8 Tbs mirin
4 tsp sugar (I used zero calorie xylitol, a healthier alternative made from birch sap. Great for diabetics and those wishing to loose weight…it worked better than I expected).
1 Tbs sesame oil
1 Tbs sesame seeds

Pre-heat oven to 180 degrees.

Method

1. slice the aubergines to 1.5 inch thick (or if you prefer, slice lengthways) and then score the tops with a criss cross pattern, careful not to cut the skin.  Brush with the oil and pop into the oven for 30-35mins until beginning to collapse/soften.

2. meanwhile put the miso, mirin and sugar into a pan and bring to the boil.  Simmer for a minute, until the miso has melted and begins to thicken.

3. when the aubergine is ready, remove from the oven and pour over the hot sauce.  Sprinkle the aubergine steaks with sesame seeds and the chopped spring onion (scallion).  Serve.

If you want to make a vibrant Japanese salad to accompany it (you so do), and see how I faired with the yuba, then read on.

I sat and thought for a while what to do with the bean curd skin. Previously, I'd considered making a wrap out of it, , using it like a tortilla but for some reason, on this day I didn't want that.   I looked around on the internet for inspiration and decided to make like pasta with it.  The product I bought was so different from the subtle yuba I'd had at the Ferry Building.  Mine was extremely salty. I sampled a bit before doing anything with it.  I thought best to roll it up and cut into papadelle size strips then put it in the steaming basket.  This did nothing to disperse the heavily salted taste so I tipped it into the hot water for a few seconds and it much improved it.  But to be honest, I wouldn't use dried yuba again.  So, try it and make up your own mind.  Tell me if you know a better way with it.  

Do read on and make the warm salad.  I promise you it is light and flavoursome.

I had all intentions to make this as a raw salad, and you can too if you like.  But in the end I ate the Nasu Dengaku cold and lightly sautéed the bok choy with some garlic.

Sautéed Bok Choy with lime and orange dressing.

Ingredients 

3 large heads (is that what you'd call them?) of bok chou

Dressing

1 Tbs tamari

1/2 juice of lime plus zest

1 tsp freshly squeezed orange juice

1 Tbs sesame oil (or rapeseed oil if you don't have in store cupboard)

1 tsp xylitol

pinch chili flakes or fresh red chilli if you have some available.

1 minced garlic clove (omit if you are making a raw salad, but use if like me, you sautéing the greens)

Method

Mix all the ingredients for the dressing and serve over the greens for a raw salad.

or

Stir fry the greens for l minute in a little oil with the garlic.  Serve with the Nasu Dengaku, yuba and then drizzle over the citrus dressing.

The layers of flavour combinations are so distinct and fresh, it was a wonderful vacation for my tastebuds.  The thick, almost caramel taste of the aubergine sauce is really complimented by the slightly sharp dressing.  The 'meaty' texture of the yuba and eggplant (aubergine) sop up the flavours like a sponge make for a very interesting but very easy supper.  Sure to be loved by 'meat heads' and veggies alike. 


thanks to Azelias Kitchen for the inspiration


Leave a comment if you like.  I like!

India Leigh xx

Raw Coronation Cauliflower Recipe

I've gone a bit cauliflower crazy lately.  I posted another entree for a Raw Tagine last week.  I just hope you are as keen on the pale, crunchy brassica as I am!   Another raw recipe for you.  Who wants to put the oven on when it is hot outside, right?

This recipe is simple to prepare. You do need to soak the cashews for the creamy 'coronation' sauce prior to making the dish, but that is hardly a chore!  I thought the combination of rich sauce combined with the lightness of the vegetable would create a lovely combo.
The idea came from Coronation Chicken, a recipe of cold chicken and creamy curry sauce. According to Wikipedia it was invented in 1953 by English food writer,  Constance Spry and Rosemary Hume, a chef, whist creating the menu for the coronation of Queen Elizabeth II.

Cauliflower is low in fat, low carb and packed with lots of fibre.  High in phytochemicals with Indole-3-carbinol, that actually enhances DNA repair (phyto=plant in Greek).   Keeping it raw retains all of these fabulous nutrients that would diminish during cooking.

Raw Coronation 
Cauliflower





Serves 2 for a light lunch

Ingredients

1 cauliflower (size depends on your appetite and the veg to sauce ratio YOU like.. mine was a pretty hefty fella)

1/2 cup cashew nuts - soaked for at least 4 hours (this turns off the enzyme inhibitors and makes them easy to digest)

paprika

1 1/2 tsp curry powder (I use Juliet Mae - Cool vindaloo when I'm in the USA - I think it is the best.  It is mellow and warm and doesn't have the acidity that some curry powders have)

2 Tbs raisins (soak them for 10 mins in warm water to plump)

squeeze of lemon juice (1 tsp)
squeeze of lime (1 Tbs if you are measuring)
1 tsp lime zest
1/2 tsp coriander powder

1 small clove minced garlic

salt & pepper to taste.  I'm partial to white pepper in this dish.

Method

1.cut the florets into bite size pieces

2. rinse the cashews and blend until smooth and creamy.  Decant into a mixing bowl.

3. add the remaining ingredients to the cashew mix, along with the cauliflower and mix well to ensure full coverage.  Leave flavours to develop for at least 10 mins.  Serve at room temperature.

That's it!

I'm sure that isn't the last you've heard from me on the cauliflower front…

bye for now

India Leigh  x

Breaded vegan 'fish' and chips- low fat gluten free and healthy..how? you say...come, I'll tell you, says me

I have been following my friend Chow Vegan for quite some time now and they always have lots of exciting recipes and world cuisine on the website to make you salivate.  The other day a blog post recipe popped into my email box and it looked so simple, and I was pushed for time, that I thought I'd give it a bash.  The recipe was Crispy Baked Tofu  I put it together with some healthy oven baked 'doorstep' chips (or fries as my American friends call them), sprinkled on fresh coarse ground pink salt and apple cider vinegar (which is so damn good for you..achieve weight loss, shiny hair, even said to relieve arthritis and many other uses due to health enzymes...way back in the day, as far as the BC's, Hippocrates was using it..wise ole thing).

I made the recipe gluten free by using (Hale & Hearty Gluten Free Breadcrumbs) and sprinkled into the mix a few pinches of kelp powder, which is also a wonder sea veg - 23 minerals, get you! (the kelp low down)

The recipe is so good...AND good for you (tofu is low fat and has been used in the East for centuries for health benefits..though some say soya is not great...everything in moderation I guess).

The chips - fries - wedges call them what you want...are healthy too.  Keep the skin on (all the goodness lounges under the skin) pop them onto a baking tray, then just spray lightly with olive oil , release a few pinches of Himalayan salt over them, shake (the roasting pan) and bake for approx 30 mins until soft in the middle, crisp on the outside and invitingly golden.

*the salt here is for photographic purposes and NOT an indicator of how much to use..but you knew that.

A week of VEGAN - Meal Plan - DAY 3 - Porchini. Pie. Peaches

Day 3 of my Week of Vegan - meal planning and I thought I spent far too much time thinking of food before!  OMG.  Obsessed AND consumed!  I'm getting frustrated though, flicking through all my books and notes and vegan blogs flinging their recipes at me all day!  There are so many recipes out there...thousands and thousands...ahh!  I want to be cooking them all and sharing them with the interweb AND creating more.  So much VEGAN food the question 'what does a vegan eat' should really be obsolete by now.  It's equivalent to saying what's a computer, well ALMOST.  So girl (me) stop your rambling and get on with it! Ok, OK!

For my lunch (are you wondering what I had for breakfast?....today was stewed apple and peach blended with cardamon, gogi berries, fresh ground flax and a spoon of coconut flour...no pics)

Lunch was soup...YES, I DO eat a lot of soup.  It's easy - good, filling - yum, inexpensive - bonus, AND I can make batches to freeze. 

WILD mushroom soup with a wee chipotle kick (kick entirely optional!) & socca bread

I experimented before following recipes using flour but I think the flavour and intensity of the mushrooms is diminished...lost in a black hole somewhere in the galaxy.  This is the best I've come up with so far...


100g dried mushrooms (re hydrated..retain the water..approx 1 cup)
100g chestnut mushrooms
1 leek
1 onion
1 clove garlic
1 tsp onion granules
water..approx 5 cups + the mushroom soak water/broth
a few shavings of nutmeg
handful of parsley (you can also use 1 tsp thyme or tarragon...I am going to try dill next time)
Ms Salt & Mr Pepper to your liking

oh and oil for frying..OO or Canola.  say...1 tbs or, for those of use who don't measure... a decent splash.

Do you want the kick?!...a inch slice of chipotle (or more?) if you desire.   Don't use the seeds unless you want your socks blown off.


1.fry the onions, leeks and garlic
2. in a separate pan (mushrooms like space) fry the mushrooms with a shaking of ground black pepper
3.combine all ingredients in a saucepan and gently simmer for 15 mins. 
4. blend to smooth
5.optional....grace with a squeeze of lemon


I served it up with socca

1 cup besan/chickpea/garbanzo flour sifted

1 tsp onion granules

1 tsp dill (or whatever herb you like...mixed/tarragon/fenugreek leaves are good if you are eating Indian food)

1/4 tsp black salt or asofeteda (this adds a pungent slightly sulphuric flavour, granted not for everyones palate but I like)

1/4 tsp black pepper

1/4 cup of apple cider vinegar or lemon juice

water to blend to a batter consistency

All in a bowl, whisk and then add to a  hot, lightly oiled fry pan.  Then do like a pancake.  Flip and cook through.

After lunch, walk to shops to go say hi to new cafe owners then home for emails, littering my floor with cookbooks and study.  Before I knew it it was time to make dinner!

Ladies and gentlemen I give you......SAUSAGE, CARAMELIZED ONION AND TOMATO TART

I've not had this tart for ages.  I was going to make a leek pie but didn't want to use leek again, in case you got bored!  I'll share that one another time as it is utterly happy making.  I opted for sausage, caramelised onion & tomato tart instead.

I'd made some pastry in the afternoon and it was chilling out in the fridge.

For pie pastry you will need to have the following ingredients;

1/2 cup chickpea flour

1/2 cup spelt (I can tolerate this ok in small quantities but me and wheat are not bedfellows, if you want GF then use sorghum, amaranth...would potato flour work?  I've never used it as I once read potato was the sporn of the devil)

1 tbs vegan butter

1/4 tsp salt

sift, add cold vegan butter and then lightly knead.  Add water..I think it was about 1/2 cup but sorry cannot remember but you know what pastry feels like right?  Roll out into the shape you need for your pie dish.  Mine was square.

preheat your oven to 190

roll to about a 1/4inch thickness and then gently line your dish (ooh, grease the dish with a bit of vegan butter first). pop it in the oven for about 6 - 7 mins so you don't get a soggy bottom.  Put aside.

Fill me up -

1 can of tomatoes (I used 4 large fresh toms peeled and chopped - its a bit more subtle and I didn't have any tins)

2 onions cut into rings

2 cloves garlic

2 cooked vegan sausages - this is for two people..adjust to suit.  I popped them in the oven earlier to keep the pastry company

1 tsp mixed herbs

1 tbs fresh chopped basil and a few leaves for dressing

*mushrooms are nice in this dish too but I'd used them in the soup so didn't want to overload you with fungal

electricity mark 190

1.saute onions in oil until caramelised.  I add the sliced garlic just before the onions are done so as not to burn

2.add the tomatoes, herbs and s&P and cook for about 10 mins. 

3. chop the sausages (if you are cooking a larger pie then they look great left whole) and add to the sauce.

4. pour into your pastry

5. decorate top with fresh tomatoes and grind over some black pepper

6. bake for 30mins

7. garnish with basil before serving

and then she ate dessert...PUDDING!

Roasted peaches and lemon tofu cream

Now, I must tell you I get a kick out of planning stuff to save time and money, so whilst the oven was baking my tart I also popped whole peaches into a kind of bag thing I made out of foil and put them in the oven.  They roasted to sweet perfection, collapsed and soft.

I had some tofu in the fridge that needs to be used so I made a citrus tofu cream.  Ice cream would be a very happy 'holding hands' kind of partner to Miss Peach too.

100g silken, firm tofu - if you don't do tofu use avocado
juice of 1/2 large lemon
2 tablespoons sweetner - agave or maple etc.
pinch of salt

topped with almond flakes I was too impatient to toast...TOAST them!

All you do is blend and chill for at least an hour unless your tofu is fresh and was sitting patiently in the fridge.

I served the cream up as a syllabub in a glass with a layer of fruit sweetened apricot jam.  I hummed happily as I ate this.  Do you get fits of giggles when you eat lovely food..and hum too?  I have also been known to dance because I just can't contain it.....or is it just me?

Scrummy diddly umptious!

A week of VEGAN - Meal plan - DAY 1

So what does a vegan eat?  Well, that is like asking Londoners what  does a Londoner eat and expecting the answer to be the same.  What  I am going to tell you is what this vegan eats or, to be more precise, what she is eating this week.

Ta da!  My 7 day window into whats cooking in my kitchen.  I've chosen this week because a) I just thought of it , and b) I'm not planning on eating out this week.

So, day 1 - I started without you...sorry.  Yesterday was day one but I was busy cooking/eating it so I didn't post it on my blog. 

For lunch I prepared a bowl of Cauliflower & lime pickle soup.

 This recipe is so simple ANYONE could make it.  You basically CHOP & POP it all into a pot. 

This recipe is for 2.   To make it for 4 just double the ingredients.

1/2 Cauliflower
1/2 cup frozen peas
1/2 cup white beans
1/2 onion ( I used a large shallot)
2 sticks celery
1 clove garlic
1 tsp roasted and ground cumin (fresh is best)
3 cups water (this will differ depending on size of cauliflower, make sure you add just enough to cover ingredients)

salt & pepper to your liking

CHOP & POP into the pan.  Boil until soft....approx 20mins.  Blend.  Serve with 1 tsp of lime pickle per bowl.  If you swirl it in you get lovely ripples of tart flavour and a backward kick!

True to form I was thinking about dinner whilst eating lunch (Should I serve some therapy with that?) and I decided on mushroom risotto.

I like to use carnaroli rice.  I think it 'creams' really well.


To make the risotto I used

200g carnaroli rice
150g sliced mushrooms
1000ml (approx) vegan stock
50 ml white wine or apple cider vinegar (I used acv as I like the acidity and it is supposed to be great for you)
1 finely chopped shallot
2 finely chopped cloves garlic
2 tbs fresh chopped parsley
2 tbs fresh  chopped thyme or tarragon (remove leaves from stalks)
1/2 tbs olive oil for mushrooms
1 tbs olive oil for scallions

I LOVE making risotto.  I turn on the radio and listen to some great music or a play and then happily get chopping and stirring.  Cooking for the soul...

1. heat oil in a pan and add sliced mushrooms along with herbs and fry until soft.

2. remove from pan.  Finely chop half of them and leave the rest as they are.
3. heat oil in a pan and saute scallion and garlic until soft.
4. add rice and fry for about 2 minutes
5. add wine or ACV and cook until absorbed (this helps to open the grain and for it to release its starches to make your risotto creamy)
6. add a ladle of stock (ensure the stock is kept on a low heat so it is hot when added) and the fine chopped mushrooms and stir until liquid is absorbed

7. keep adding a ladle of stock at a time and gently stirring.
8. when all the stock is absorbed and the rice is soft (but not mushy) add the remaining mushrooms and heat through.
9. Serve.  You can add an extra smattering of chopped parsley to lift the flavour if you wish.

There are some many tasty combos you can use for risotto...another fave is butternut squash and fried sage risotto...What is your favourite?

Sorry the pics are a bit dark..one of those large unwieldy silver disc things is on the wish list....

For pudding/dessert/sweet  call it what you will I had vegan yogurt and banana.  I didn't photograph it as I was sure you wouldn't be interested in that!

Hmm, now what shall I do for DAY 2?.....