Kasu-keiki, the new cheese cake

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These nice one-bite cakes were too good to be saved for next day and daylight photos.
I consider sake kasu as a new type of cheese. It’s creamy, it’s fermented so why not ? And that’s natural that it gives great results in cheese cake type preparations.

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So here it is, fresh sake kasu (sake lees).

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I had some sweet bread crumbles, similar to cookie crumbles from my baker.

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With other ingredients : silky tofu, kurozato black sugar.
I creamed 1/2 cup of
sake kasu with a little water, added melted sugar, 1 cup of tofu, vanilla powder, 2 tbs of potato starched. Made it very smooth.

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I mixed the crumbs with a little coconut, butter, garnished bottoms of paper cups. I poured the cream on top. Cooked 5 minutes, slowly in steaming program of microwave. Let cool totally. Then paper cases can be removed, if you want.

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Pure tofu yuzu cake

A lovely cake, freshly plant-based. It show-cases the citrus fragrance of yuzu lemon and waiting is really necessary to get the full flavor.

It reminds of a compact cheese cake for the texture.

Ingredients :

A block of tofu (silky)
A yuzu citrus (its juice and grated peel)
4 tbs of potato starch
2 tbs of coconut cream
kurozato black cane sugar to taste
(optional vanilla extract or powder)

Mix with a fork. Bake slowly (160 degrees Celsius) till top is yellow, about 1 hour. Let cool 24 hours. Take out of mold.

Sprinkle sugar on top. Decorate with rose petals. Serve with pomelo.

My dairy free diary

I hope that can give ideas to anyone needing to replace dairies from their diet, or just looking for new flavors. Here is my guide book.
It’s about variations. So, no, I’m not renouncing to the wonderful French cheeses. I eat less dairies than I used to for a number of reasons.
I am not going to make you a list of the infamous industrial recreations, margarines and blocks of soaps marketed as cheese. I don’t find those products interesting. They are extremely processed, and not even cheap.
I found or rediscovered many cousins of dairies, mostly plant based cousins. Cheese-less dishes are not less good nor better than the others. They are different, new dishes. Don’t compare !
Disclaimer : I tried to organize it by ingredients (soy, coconut, millet, sesame, oil… and by use as “subs” (cottage cheese, cream, butter, stinky cheese, runny cheese…), and… you get that confusion ! Sorry, it’s a random mix. The topic is so vast…


PLANT MILKS

Soy milk : It’s thicker and richer than milk. The drink you buy is diluted and sweetened, so to reproduce just add sweetened water to the “whole” soymilk. You can use it as a drink, as ingredient and also to make tofu or yuba.
DIY soy milk
tonyu milky cake
French-Chinese milky chervil soup

Almond milk :DIY almond milk

Corn milk : DIY sweet corn milk

Hemp milk : I didn’t find the one I made was good raw. Well, I make it from whole hemp seeds, maybe if they are hulled it’s different. But it’s delicious cooked.
hemp milk quiche
spouted hemp seed bread
hemp seed pain brioché

Coconut milk : I take big cans of thick milk, I chill and open to separate the floating cream and the skim milk. I don’t usually make it into butter to cook (and we can’t buy it here), but I sometimes clarify a small amount for cosmetic purposes.
The whole milk is very fat, too much for my gut, I make sure I use it diluted into sauces or in small amounts.
hot carobcinno
Café au lait, revisited
Coconut cauliflower creme soup

Butters, hard creams : I use mostly coconut cream. I sometimes buy cocoa butter but it’s a pricey rarity here. Both are perfect for chocolates, ganaches…
silky chocolate tarte
nama choco,vegan ganache sweets
coconut cream vegan scones

The whip question :
Commercial soy based whip is convenient, but very chemical and not very tasty. Pure coconut cream whip is really too fat to digest. A solution is to mix half coconut cream and half of either tofu or some starched based cream when everything is at room temperature, and to whip in a bowl bathing in iced water.


TOFU
It exists in different textures, and you’ll get different results if you change.
DIY tofu

The silky tofu can become creamy if you whip it. Use it whipped instead of sour cream, cream cheese…
a vegan flower of marron cream
silky tofu cream
tofu pumpkin cake
tofu chi cakes, 3 flavors
shira-ae Japanese creamy dressing

The medium soft tofu, particularly tasty hand-made can be served like fresh mozzarella, either cold, or topping a pizza (slice thin as it won’t spread much, drizzle olive oil and salt and bake).
tofu in Caprese salad
tofu on a pizza

The firm (cotton, momen-dofu) can be crumbled and salted to be like a cottage cheese, served cold. To get it more grainy, place it 20 minutes between 2 plates with something a bit heavy on top, so most water gets out.
silky tofu broken as fromage blanc cottage cheese
fromage de tofu (tofu cheez loaf)

Also in the tofu family :
Yuba : It is tofu skin. Fresh, it’s served like a cottage cheese. I buy it but you can make yours (it’s a bit long and tricky).
Okara : It’s the fiber you obtain when you make soy milk. Using it as a base for cake, you don’t need dairies.
cakes made with okara


OIL CAKE BAKING
To replace butter in cakes, cookies… Any oil can be used but you get different added flavors.
I find white sesame oil, the odorless cold pressed type, is excellent and very comparable to butter in taste in fine cakes. Almond oil has the same properties and brings an Oriental flavor.
White sesame oil chiffon cake
Bayonesa sweet pie with almond oil pastry
olive oil oatmeal scones
olive oil baked donuts


SESAME (and peanuts, etc)
Pasted sesame is a whole world. It’s the tahini of Middle-East and the neri goma of Asia. They are similar and they are not… If you paste raw or roasted sesame, if it’s white, yellow or black sesame, if you use a mortar or a mill, you get different flavors and textures. These tahinis are perfect to cream a sauce and replace butter as your fat spread. Sesame powder can also bring the “milk touch” to smoothies and soups.
DIY tahini
creamy sesame sauce for wine mandarin sauce tofu
DIY gomadofu sesame tofu (a creamy custard)
goma dare (Japanese sesame creamy dressing)

And as a butter alternative for baking :
tahini Venitian snails (not fully dairy free)
black sesame croissant pastry

Peanuts can also be used to cream sauces, make peanut butter, peanut tofu. Of course, there are possibilities for other types of seeds or nuts, but I don’t get them easily.
creamy peanut sauce on gado gado
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TEXTURES :
Millet : The upper photo shows a runny cheez sauce, nice for gratins and casseroles.

millet cheez on canneloni
millet cheez in tarragon gratin
millet cheez in moussaka

Mayonnaise
That sounds weird. Let’s be frank, if I were you reading this, I’d say “that’s gross…”. But I was given to eat mayonnaise pizza without knowing what it was, and it tasted good. It’s really much less heavy than what you expect. Even if the mayo is fat, you don’t put so much so the result is lighter than a classic cheeese pizza. So you can make your melted toasts with mayonnaise. Well I’ve tried with classic egg yolk mayo, but I think it would work with mayonnaise without egg, since the main ingredient is the oil.
Japanese pizza
Nattolita
Brown rice natto pizza

Others :
Some veggies have a sluggish texture (moloheya, nagaimo yam, etc…) and the most known is okra (gumbo) :
okra and coconut chizz chilled sauce
To make white sauces, corn starch, rice flours, powdered oatmeal are white and creamy.
Starch replaces the cream in ice-cream. Turkish ice-cream is based on arabic gum, and I’ve used kudzu to get a similar result.
Banana can give the creamy texture in ice-creams and smoothies.
Natural yummy banana pudding

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CHEEZESQUE FLAVORS :


Nutritional yeast is well know. I don’t think it’s a wonder on its own. I add a little amount to many savory cheez dishes, but I find it brings a weird taste to sweet dishes or in big amounts. I also adds salt, paprika, wheat germ, other spices.

The Japanese trinity :
Natto
Sake-kasu
Miso

Sake kasu is sake lees, a white paste of very fermented rice. The closest I know is goat cheese. Like natto, it’s not salted. It can be used to make a milky soup, and a milky drink. It can be grilled, and you get like a goat cheese melted toast.
Miso, the different types have that fermented flavor, but are extremely salty, so use by touch like very salty aged Holland or Parmesan cheese.

miso + sake kasu toast
miso + sake kasu dip
miso marinated tofu (bought version)
pide, Turkish pizza with grilled sake kasu

NATTO :

Fermented soy beans. It is like a strong French cheese already. It has the smell, the strong flavors, the slugglish factor… It’s a cheese, it’s the vegan cheese. Not some recreation. The only thing is it’s not salted.
Munsterious natto (the stinkiest)
black natto

Brun-chi’, ikea guacamole and pumpkin chi’cake (via GiO)

LY

I didn’t get my guacamole in the over-rated box supermarket… the concept is the same : all the bits are in, but not assembled. Avocado,…

Read more

Cinderella gourmande, recipes of golden carriage

Beware little pumpkin, the hunting season is officially opened !
Well, the kabocha (pumpkin) is on the tables year round in Japan.
Read more here.

photo kabocha menu

Most Japanese pumpkin are the sweet non-watery type (potimarron, chestnut-pumpkin). They are delicious just steamed or simply cooked… If you want more ideas for variation, here is a little compilation.

Japanese meal with kabocha skin and kabocha bread toasts

kabocha mousse

kabocha waffles

Velouté of kabocha

kabocha pizza

pumpkin bread

pumpkin samosa and roast kabocha

pumpkin tofu jewel cake

raw pumpkin pie

creamy pumpkin pie

kabocha cardaman buns savory tarte au potiron

Pure potiron

Foamy soupe de potiron
Pan-fried kabocha
Fitness creme de potiron

Japanese kabocha classics

Kabocha no nitsuke
Tempura with kabocha
Okowa (steamed sticky rice) in kabocha

Not on photo :
Summer food rainbow
Shrimp doria with kabocha
Dengaku tofu, kabocha…

World pumpkin

Noodles with kabocha and bamboo shoots
Spring rolls
Ramen soup with kabocha
Pumpkin “risotto”
Pumpkin rosemary spaghetti
Pumpkin couscous

See also :
Appam kabocha lunch
Eight treasures on domburi

Sweet citrouille

Kabocha yokan
Souffle de potimarron
Vegan pumpkin chi’cake
Thai steamed pumpkin custard

See also :
Compote de kabocha (kabocha spread)
Kabocha coco gelato

with soba (poached)
roast (chick sand)

Purée

kabocha salad
millas (cake)
chana dal chilled soup
kabocha yokan (Japanese sweet)

The grated raw flesh

August veg’
color slaw
shred veggies

miso soup
salad with fried tofu
mabo tofu


grilled
opened with the teeth
the green seed, to enjoy with a little salt


Brun-chi’, ikea guacamole and pumpkin chi’cake

It’s a follow up from yesterday’s :
Three chi’ cakes…

For the brunch (with 1 serving of cake) :
Cal349 F26.4g C42.0g P8.5g

I didn’t get my guacamole in the over-rated box supermarket… the concept is the same : all the bits are in, but not assembled. Avocado, (sudachi) lemon, sea salt, hot chili pepper, onion. On a slice of German Vollkornbrot. This is also laziness, it’s when the baker doesn’t even bother with grounding the rye grains to make the bread. That makes a pair.

I was able to release the kabocha pumpkin cake… Even to cut it. And eat it (for that I never worried).

click here for more pumpkin treats and tricks

Three chi cakes, and a chi technical error…

Cheeezzzy ? They are so creamy and yummy…

Which one would you have ? There is no cheese at all, let’s call them chi cakes.
Absolutely delicious. The base has a nice nutty flavor, the top is a lightissime creamy mousse. That’s the most important.

I have a little cosmetic concern. Now, how do I take them out of the molds ? Please, post the answer in comment… at the time I’m writing, I don’t know the answer.

Using circles to shape the base was not the brightest thing I’ve ever made. The great texture of the cream is a problem here.
Next time, I will use mini-cupcake molds and paper cases. Because I will do them again.

Corrected version : in mini-cups.

Base (3 cakes):
60 grammes of nuka (rice bran)
40 g of hattaiko (roast barley flour)
sugar at taste
water

Mix and micro-wave 3 minutes a 900 W. Let cool a little and squeeze in shapes. Let on the counter to dry a little.

Hattaiko cake
About nuka, rice bran

CREAMING

No bake but not no effort…

Good silky texture tofu (kinu dofu). It’s good when it’s tasty without anything added. You need 300 g for the 3 cakes.

Finely pound the tofu in a mortar.

Whip up vegetal cream for whipping. It goes well with tofu.
So this time it’s vegan, dairy free, kosher, you-name-it but if you want it to avoid that, add a little lard… No, it’s a joke. But you can use cream or creme fraiche to make the whipped cream.
I used 150 ml for the 3.
Combine it to the tofu.

FLAVORING

Raisins soaked in rum are added to the mix, also sweetener at your taste (I used lakanto “natural” sweetener) and lots of vanilla essence. I have poured the rest of rum on the base, it has absorbed it.

Kabocha pumpkin, cooked, pureed. It didn’t need sweetening for me. I have added spices. I didn’t know which ones that should be, so I tried a Chinese set : cinnamon, Sichuan pepper, nutmeg, anise. That tasted good, I added more anise.

Sweet potato, boiled with its skin. The whole potato is pasted in the mortar. I had to sweeten a little. Flavoring is a few drops of bitter almond essence.

For the whole recipe (with no cal sweetener), that could make 12 small servings (1/4 cake) or 6 big (1/2 cake)
Cal 1107 F59.3g C110.6g P38.7g

POST-SCRIPTUM : OUT OF THE MOLD

It won’t stay that way… quick a photo. I had to reverse it immediately. The base being heavier. It squeezed the cream. Then :

Can you see the shape of heart ? Not really, ne ? That was still possible to cut and serve :