VEGAN HOME MEAL #1
VEGAN HOME MEAL #1

VEGAN HOME MEAL #1

PAN SEARED CUCUMBER WITH TOMATO SALSA

INGREDIENTS:

  • Cucumber–1pc
  • Flour-1tbsp
  • Salt and pepper
  • Olive oil

Tomato salsa:

  • Tomato-1pc
  • Red onion-1
  • Italian parsley
  • Lemon juice-1/2
  • Soy sauce-2tbsp
  • Salt-pinch

Instructions:

  1. Cut the cucumber diagonally and sprinkle some salt and pepper
  2. Sprinkle some flour and coat the cucumber
  3. In a fry pan, drizzle some olive oil and pan sear the cucumber in medium heat both sides.Cool down.
  4. Prepare the salsa by cutting the tomato and red onion into small dices
  5. Chop the parsley
  6. In a bowl, put everything and drizzle some lemon juice and soy sauce
  7. Mix everything and adjust the seasoning if needed

NATTO FRIED RICE

Ingredients:

  • Celery leaf- from a bunch of celery
  • Nira leaves/garlic chives
  • Natto-1pack
  • Cooked rice- 2 cups
  • Sesame oil- 1 tsp
  • Soy sauce- 3 Tbsp
  • salt and pepper to taste

Instructions:

  1. Chop the celery leaves
  2. In a large pan, drizzle some sesame oil
  3. Saute the celery leaves and season with salt
  4. Add the rice and natto
  5. Add the soy sauce and mix

HIJIKI AND SHISO GYOZA

Ingredients:

  • Hijiki – 1 cup
  • Spring onions- 3 sprigs
  • White sesame seeds- 1 Tbsp
  • Sesame oil- 1 Tbsp
  • Soy sauce – 2 Tbsp
  • salt- 1 tsp
  • Gyoza wrap-20pcs
  • Shiso(Perilla leaves)-10pcs cut into half

Instructions:

  1. Bloom the dried hijiki in water and set aside
  2. Cut the spring onions into circular cuts
  3. Cut the perilla leaves into half
  4. In a bowl, put the bloomed hijiki, spring onions, sesame seeds, olive oil, soy sauce and salt. Mix everything and adjust seasoning according to taste
  5. Using the gyoza wrap, put one piece of perilla leaves and put the hijiki mixture on top, fold in half and make a gyoza folds.
  6. In a large fry pan, drizzle some oil, sear the gyoza until nice brown color both sides
  7. Put some water and cover for about 3 minutes enough to heat the fillings
  8. Remove cover then when the liquid is gone, drizzle some sesame oil and cook the gyoza until crispy on sides

KONBU SOUP WITH TOFU AND PICKLED PLUM

Ingredients:

  • Silken Tofu- 1 block (250g)
  • Konbu dashi- 1liter water
  • Konbu- 2pcs
  • Sake-2 Tbsp
  • Soy sauce- 2 Tbsp
  • Umeboshi (Pickled plum)
  • Mitsuba leaf- topping

Instructions:

  1. Make a Konbu dashi by heating 1 liter of water and a kobu
  2. When it simmer, remove the konbu
  3. Add sake and soy sauce and continue simmering
  4. Cut the tofu into small cubes and add to the soup
  5. Serve into a cup and add pickled plum and top with mitsuba leaves

APPLE CINNAMON WITH TOFU CREAM AND MAPLE SYRUP

Ingredients;

  • Apple- 1 pc
  • Oil
  • Salt
  • Water

Tofu Cream

  • Silken Tofu- 80g
  • Maple syrup- 2 Tbsp
  • Lemon juice- 1 Tbsp
  • Cinnamon powder– 1/2 tsp

Instructions:

  1. Cut the apple into 4 pieces abou 1cm each
  2. In a frying pan, drizzle some oil and sear the apple until golden brown
  3. Add a bit of water and simmer for few minutes until the apple is completely cooked
  4. Set aside and cool down
  5. Make the tofu cream by mixing everything in a bowl using a whisk
  6. Whisk until smooth in consistency and keep in the fridge for 30 minutes
  7. Serve on a plate and drizzle some maple syrup and you can also sprinkle some cinnamon powder to finish

Youtube tutorial: