I made a large pot of Japanese curry using Java Curry sauce mix that you can buy in a good oriental supermarket. Most people in Japan use dry sauce mix that comes in blocks and nowadays you can get vegetarian version. I tried making it from scratch but it took such a long time and… Continue reading Japanese Curry
Millie’s Chocolate & Nut Cookies
I fancied baking but we only had one egg so I decided to make some biscuits or cookies. I came across this recipe from BBC Good Food and it looked like we had everything we needed. I added cashew nuts and because we didn’t have chocolate drops so we used Co-op’s irresistible bars instead (white… Continue reading Millie’s Chocolate & Nut Cookies
Sauerkraut
Another brilliant recipe to use up cabbage and said to be super good for your gut health. We got the recipe from the book, Wild Fermentation by Sandor Katz. It uses the bacteria that’s on the cabbage to ferment itself. Make sure that it’s in the brine so that it’s crispy instead of soggy. My partner… Continue reading Sauerkraut
Vegetarian Okonomiyaki
Okonomiyaki is a Japanese savoury pancake and has lots of cabbage. We get lots of cabbage from Riverford in the Winter so it’s perfect recipe to make at the moment. I used the Shimmered Shiitake Mushroom that I made yesterday for the topping. I also put some raw red peppers and seaweed for crispiness. I… Continue reading Vegetarian Okonomiyaki
Shimmered Shiitake Mushroom
Shimmered Shiitake Mushroom are great as a side or served with rice and noodles. Dried Shiitake mushroom are soaked in water for several hours (over night is usually better) then cooked in Soya Sauce, Sea weed stock, Sake (Japanese rice wine) and Mirin (sweeteners). I decided to make this last night as I’ve been thinking… Continue reading Shimmered Shiitake Mushroom
Two curries: Aubergine & Mushroom and Chick Peas and Spinach
I can’t really take the credit for this one as my partner made it for me last night. Tuesdays are my late nights and so I asked him to make Aubergine curry – Aubergine really needed using up and they’re one of my favourite vegetables so can’t let it go to waste. To my surprise,… Continue reading Two curries: Aubergine & Mushroom and Chick Peas and Spinach
Crispy Kale
Crispy kale is so easy to prepare and make, they’re amazing. Today, I had them with sweet potatoes, coleslaw, pickled cabbage, sauerkraut and falafels. The dish looked so colourful and wonderful to have on a grey cold day. We get loads of kale from Riverford this time of the year and it’s great way to use them… Continue reading Crispy Kale
Konbu (kelp)
Kelp are often used for creating stocks for Japanese cooking and they’re a great vegetarian option. It gives wonderful depths of flavour. You can even use the leftover and marinade it and use them all up. I will try and do another post about it soon. We foraged some in Scotland when we were visiting… Continue reading Konbu (kelp)
Tamagoyaki (Japanese omelette)
We still had Oden leftover from the other day so I made Japanese omelette to go with tonight’s dinner. It’s a folded omelette made in a square pan. When I bought the pan and showed it to a friend, she though it was for a joke. It’s possible to make it in an ordinary pan… Continue reading Tamagoyaki (Japanese omelette)
Vegetarian Oden (Japanese Stew)
Oden is a Japanese stew and it’s great dish to have in the winter months. Usually the broth is made up of Kombu (kelp) and Katsuobushi (dried fish flakes) but I used dried shiitake mushroom, Kombu and vegetable stock to make this. You can put any vegetables in the stew but as the flavour tends… Continue reading Vegetarian Oden (Japanese Stew)
miso vegetarian 