Plant-based how-to : Tofunaise

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It’s fresh, tart and silky.
Here is a light plant-based sauce, resembling mayonnaise.

Silky tofu, that you buy or make yourself.
It’s the base.

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Sudachi citrus as a flavor.

Recipe :

A :
1/2 cup silky tofu
B :
1/4 ts hot mustard
1/8 ts turmeric for color (optional)
juice of a sudachi lime (or 1/3 lime, or other citrus)
salt, pepper to taste

Poach the tofu in hot water 2 minutes or cook in microwave, let water out. When it’s cooled, add in a blender with other ingredients listed as B.
Keep refrigerated up to a week. If the texture has changed, you just need to stir it with a spoon a little before using.

Rem : you can replace up to 2/3 of the tofu by more olive oil to get a fatter mayo closer to the classic version. That depends on your goal, it will still be vegan. I do it mostly to get a lighter sauce so I have oil just enough for flavoring.

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Grilled cauliflower

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Simple and delicious grilled veggie meal with a fresh fougasse bread.

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Sliced Spring cauliflower and onion, painted with olive oil. Salt, pepper.

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Roasted 15 minutes under the grill.

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Sprinkle paprika on top. Serve with edamame for more proteins …

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…and baby leaf salad.

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The dressing is leftover of Korean pancake dipping sauce (soy sauce, black rice vinegar, chili peppers, onion…).
The bread is in another post.

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Salade de crudités updated : veggie nori-maki

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Once upon a time, we’d serve the crudités on a large plate, even with the sauce mixed in with each type of vegetable. For guests, Granny would display them on huge (imitation) silver trays.

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That looked like that.
Grated carrot, sliced Japanese turnip, sliced new onion, greens, edamame (they have to be boiled).

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Then this became popular to make sushi… So why not rolling in the veggies ?

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(Do you notice something weird on the photo ? You should… I had a problem after the shooting session. LOL)

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And serving the dressing (soy sauce, black rice vinegar and chili pepper) as a dip.

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White chocolate apple cinnamon cake


It’s not a mistake. I’ve used white chocolate not black. Well, it has melted in. The cake seem very sweet and decadent and that’s just an impression.

The main ingredient is okara, the grounds obtained when I made the black tofu. The black bean skin has turned golden brown when it was baked.

Apple, cinnamon and chips of white couverture chocolate.

Recipe :
A Mix in the blender :
1 cup of black bean okara + 1/2 cup water (cooked 1 minute in the microwave)
1/2 apple cut in small bits
2 tbs of potato starch
1 to 3 tbs honey (to taste)
1/2 ts baking powder

B Add :
2/3 diced apple
a handful of white chocolate bits or chips
1/2 tbs of cinnamon

Bake slowly.

After baking 1 hour, the top is very dry.

But under, it’s very gooey.

Crispy mochizza inflated in 10 minutes

Yeah, a mochi pizza ! La mochizza ! You may wonder if I have turned into a wholesaler of mochi. Not really, but I surely have a big stock to of the white goodies… And well that’s really good.

A pizza whose crust is like that ! Crispy like a cracker and soft like a chewing gum, with a delicate flavor of grilled rice.
And that takes only 10 minutes to be into your mouth…

The recipe is simply to slice some block of mochi, put on some oiled pie tray, garnish like a pizza and bake 10 minutes under the broiler/grill at full heat. Take into account that the mochi doubles of volume when it cooks, so slice it thin.

The small cubes are also mochi, added after 5 minutes so they just become soft like melted cheese, not hardened yet.

This vegan version is made with lots of onions, a little green sweet chili, garlic, tomato paste, black pepper and later flavored with argan oil poured on top after baking.

Here is one with veggies (carrot, red sweet chili, tomato paste, onion, a little garlic) and shrimps. Olive oil, dry hot chili and kezuribushi (fish flakes) as flavoring.

That’s how the bake “dough” is. You have to eat it directly from the tray. And eat quickly because it’s so goood, and it has to be eaten hot. Later it deflates. Oh enough photos, anyway it’s night. Make yours someday.

Gyoza miso nabe (relax hot pot). Step 2 : cook’n eat.

Let’s eat this miso hot pot with ginger chicken gyoza…

You have everything ready (details here).

1. fill 2/3 of the pot with hot water, add the kombu seaweed, let simmer a few minutes. You can put the lid if you want to speed up.
2. add a part of the miso, at your taste. It’s very salty. You want the water drizzle slightly, just enough to poach and cook the ingredients. The “don’t let boil” advice for miso soup can’t apply here.
3. when the level of broth goes down, complete with hot water. When you get near the end of the meal, you can let the broth thicken.
4. add small amounts of the ingredients and pick them out as soon as they are cooked. The cooking time differ slightly. Here, the kabocha is the longest, I put some in first, then gyoza, then mochi and I like my cabbage and sprouts very crunchy so they need only a quick dip.

While the kabocha cooks, you have the time to form a few gyoza dumplings :

Inside the gyoza : meat, ginger and a little miso. Wet the outer circle and fold in 2, try to push out all air from inside and shape in little bags. They cook in about 5 minutes. You can see the change of shape and color.

FINAL ROUND :

At the end, everything that is left, the rest of miso, of veggies, the unused dumpling skins and the big block of mochi. The kombu seaweed has become much softer and it can be eaten. I cut it in ribbon and let it in.
When the mochi melts, serve the soup.

Other nabe hotpots :

Japanese miso hot pot with Winter crab
Nikomi Udon, noodle nabe
Duck and veggie nabe
sukiyaki, beef , sake and soy sauce

Gyoza miso nabe (relax hot pot). Step 1 : display.


A cool… no hot nabe Japanese hotpot with ginger flavored chicken gyoza dumplings. A meal to cook directly on the table and relax longly, and enjoy season food. It’s very popular for parties and all gathering, but you can start at one. Preparing takes less time than reading this post.

gas + donabe

Material :
-a stove you can place on your table. They make convenient and cheap gas ones (in any Chinatown). I also have a small induction one. A brasero is too slow for a big pot, but for one or two, that works.
-a nabe (pot). That can be any thick bottom pot. There are beautiful ones in black cast iron (kuro tetsu), or in pottery (donabe). It’s better to use one that seems too small than too big for the number of guests. The goal is to cook progressively and eat immediately each bite, so you want to cook in many small batches.
-a pot with hot water not far away

A bit of dashi kombu, the seaweed. That’s the base for the broth.

Chunky koji miso. How much ? I’d say a good spoonful per person for a full meal. Then that depends if you like your food salty.
Some mochi. It’s the full season as we are so close to New Year. I had square kiri-mochi. We can buy any size here. They sell thinly cuts ready for hot pots, but slicing yours is not difficult. I slice some, I keep some whole for the final.
Dumpling skins that you can make yourself. I bought them this time. Well, some buy the gyoza ready, but that’s not funny.
DIY gyoza

For the filling : ground chicken meat and diced fresh ginger. That’s all. The ground meat could go bad if it stayed too long unrefrigerated, so take it from the fridge at the last minute. If you are many, bring one a bowl and refill later as you go.

Season veggies that you like.
The greens of hakusai (napa cabbage). Bean sprouts. And yukikesho kabocha, sliced finely, if possible. The rind of kabocha is edible.

That’s ready. Jump to step 2 (here).