Japanese Favourites

Good evening all! Tonight I tried to make two of my favourite dishes that I have never made before, Sushi and Japanese Curry.

I have always been a bit scared to make sushi. ???????????????????????????????Years ago my brother and I tried to make it, but we didn’t realise you need sushi rice and rice wine vinegar. Our tuna sushi with basmati rice tasted pretty bad, so I thought I would leave it up to the experts. Marco was also very scared about me making sushi when I suggested it a while ago. He was nervous I was going to ruin sushi for him. Well that was until our friends mentions that they made sushi at home. Then he had hope I could do it too.

Making sushi was much easier then I thought. I made 3 large rolls that I cut up into bite size pieces. Half were filled with avocado, for Marco and the rest was filled with avocado and shiitake mushrooms. Not very adventurous  but it was my first time so I thought I would keep it simple. I followed this recipe, Avocado Sushi with Cucumber, but this is also a great site for recipes and tips, Make my sushi. My sushi turned out quite good. The only thing I know for next time is to not putting so much rice, as it is much harder to roll if you have to much.

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I was actually planing to fill one of the sushi rolls with Wakame. When I saw this Dried Seaweed salad in the packet at the Japanese Grocery store I thought it would taste like it. But no, this stuff is completely different. It is a mixture of different seaweeds that you soak and then dress, like a salad. It didn’t taste too bad on the side with tonight meal, but I think I will try to find a dressing to go with it as tastes like the sea.

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For the main event tonight I finally got around to a recipe that I have had on my Pinterest for a while, Japanese Curry with Edamame. I slightly adapted the ingredients in the recipe to give it a more richer flavor. I couldn’t find any organic or non gmo edamame. In fact, I have never seen any before in Brisbane. There are only the frozen edamame from China available at Asian grocery stores. So I decided to use frozen broad beans instead.

This recipe doesn’t taste exactly like the packet Japanese Curry, but it does have a nice strong flavour.  I have been eating Japanese Curry since the first Japanese sushi train popped up in my local shopping centre when I was in primary school. However, as much as I love it I never order it any more  Since I became aware of all my intolerances I avoid anything that may have  milk products or flavour enhances. The only packet version available here, that I think most restaurants would also use, is S&B Golden Curry. This recipe is a great substitute though and you won’t be disappointed in the flavour department.

I got the idea to make Eggplant Katsu from when I fried eggplant for Eggplant Parmigiana. When I made that dish I used corn crumbs. This recipe uses panko crumbs, which makes it all the more taster on its own. It is a really great substitute for fried cutlets and goes well with the curry.

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Japanese Curry with Broad beans and Eggplant Katsu (vegan, gluten free, nut free)

Ingredients for Curry:

1 tablespoon canola oil

2 onion, chopped (about 2 cups)

4 carrots, cut into ½-inch-thick half moons (about 2 cups)

2.5 tablespoons curry powder

2 teaspoons garam marsala

2 garlic cloves, minced

3 cups vegan beef liquid stock

4 creamy golden/yukon potatoes, peeled & cubed (about 2.5 cups)

1 small green apple, peeled & grated (about 1/2 cup)

3 tablespoon ketchup

1  tablespoon vegan Worcestershire sauce

1 tablespoon white miso paste

1 teaspoon sea salt

1 cup broad beans (fresh or frozen)

Ingredients for Eggplant Katsu:

1 medium eggplant, washed & peeled

table salt

tapicoa flour

sea salt

1/2 cup soy milk

panko crumbs

canola oil???????????????????????????????

Method:

1. In a large heavy based pot, heat canola oil over medium heat. Then add onions and sauté for 7 to 9 minutes, or until ???????????????????????????????lightly to brown.

2. Add carrots, and sauté  for a further 5 minutes. Add a little big of water if the pot gets too dry.???????????????????????????????

3. Add curry powder, garam marsala and garlic. Cook for 1  minute. Add a little water if the spices stick to the bottom of the pot.

4. Add vegan beef stock, potatoes, apple, ketchup, Worcestershire sauce, and miso. Stir through.

5. Bring to the boil bring, then place on medium-low heat to simmer with the pot slightly covered.  Cook 30 minutes or up to an 1 hour if you have time. The potatoes need to be cooked through.???????????????????????????????

6. In the meantime, prepare the eggplant. Cut the top and bottom of the eggplant so that it can stand up. Then slice the eggplants into 6-8 fillets.???????????????????????????????

7. Sprinkle table salt on the eggplant, to allow the bitterness and moister to come out. Leave for 10 mins.

8. While you are waiting for the eggplant boil the broad beans then rinse with cold water, peel and set to the side.

9. Wipe the salt & moister from the eggplants fillets, then batter with tapioca flour, sprinkle with seasalt, dip in soy milk then batter in panko crumbs.???????????????????????????????

10. Fry the eggplant fillets in canola oil, then leave on a paper towel to drain the oil.

11. By now the curry should be ready, so add the broad beans and heated through.

12. Slice the eggplant fillets.

13. Serve Japanese Curry topped with the Eggplant Katsu and with Steamed Rice.

*Serves 6-8

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Before I go, this a recipe I came up with this morning.  It is a nutritious breakfast that is gluten free, sugar free and goes nice with nut butter.

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Apple Oat Rösti with Sunflower Seed Butter (vegan, gluten free, soy free, nut free)

Ingredients:

1 green apple

1/2 cup instant oats, preferably organic

1/2 teaspooon cinnamon

1/2 tablespoon coconut oil plus more

sunflower seed butter (or other nut butter if you can tolerate)

Method:

1. First peel, slice and grate the apple.

2. Then grind the oats into a flour.

3. Combine both the grated apple and oat flour in a small bowl and add cinnamon. Stir through. If it is too dry add some of the leftover apple juice from grating or a little water. Divide into 3 balls

4. Heat coconut oil in a small pan and add a ball of the mixture. Press it down in the pan with a spatula or with your fingers. Cook for a couple of minutes on both sides on medium-low heat.

5. Serve rösti with nut butter or a sweetener.

*Makes 3 rösti

 

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Spiced Pear Overnight Oats

I whipped this up last night with some very ripe William Bartlett pears. It gave me a great start to my day. Also check out my Apple Pie Overnight OatsBanana Blueberry Overnight Oats and Peanut Butter & Raspberry Jam Overnight Oats.

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Spiced Pear Overnight Oats (vegan, gluten free, soy free, nut free)

Ingredients:

1/2 cup rolled or instant oats

1/2 cup plant milk (coconut, rice or oat; soy or almond if you can tolerate)

1 very ripe pear

squeeze of lemon juice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 tablespoon agave (optional)???????????????????????????????

Method:

1. Peel the pear and roughly chop. Place in processor and squeeze a bit of lemon (so it won’t brown). Puree the pear.

2. Combine all the ingredients in a container and stir through.

3. Cover and place in the fridge over night.

*Serves 2 or 1 big serve

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Summer Protein Smoothies

These are some of the smoothies that I have been making to cool me down and fill me up first thing in the morning in this summer heat. I don’t even feel like I need the coffee after I have one of these. Because of my pyroluria, protein is very important for me to have in the morning to kick start my brain. Since I don’t eat eggs anymore, I try to find other foods that are rich in protein, such as nut, nut butters, nut milks, grains, legumes and avocado. A really quick and easy way to get the protein I need to to put it all in a smoothie, with other fruits and vegetables.

The Protein that I have been using in my smoothies is Vanilla Vital Protein Pea Protein Isolate. It is vegan, 82% Vegetable Protein and is world’s highest source of vegetable protein. It is downloadgluten free, lactose free, GM free. It is also 88% Bio-available Protein, Low-Carbohydrate Level 0.1%, , Low Allergenic, Low in Anti-Nutritional Factors, High Tolerance, 100% Vegetable Origin, Balanced Amino Acid Profile, Not deposited in the body as fat, Rich in valuable Amino Acids for weight control, sports or medicinal purposes; High-digestability (98%), Amino Acid Score 0.9 (norm FAO 1991), High Alkalinity level (ph 7.5).

I have only found a couple of protein products available in Brisbane that are vegan. Such as  Tony Sfeir’s Pea Protein Isolate, Lotus Australia Organic Brown Rice ProteinHemp Foods Australia Hemp Protein.

What protein do you use?

How do you use it (smoothies, baking, etc)?

Do you have any good recipes?

Here are some of the smoothies I have been making over the past weeks. If you are a bit hesitant like I was to add some vegetables to your smoothies, I promise you won’t notice them in these recipes. These are what I call “Marco friendly” smoothies. He always gets nervous when he sees what I am putting in, but he ends up loving them.

Dragon Cherry Protein Smoothie- 1 small Dragon fruit, 1/2 cup cherries 3 dessert spoons vanilla protein, 1 cup almond milk, agave to taste (1-2 serves)

Spinach & Summer Fruit Protein Smoothie– 1 frozen banana, 1 cup frozen nectarine, 1/2 cup frozen grapes, 1/2 cup baby spinach, 2 1/2 cups almond milk, 9 dessert spoons vanilla protein, agave to taste (3 serves)

Green Minty Cooldown Protein Smoothie– 8 grapes, 1/2 lebanese cucumber (peeled), small handful of baby spinach, leaves from 2 sprigs of mint, 1 cups almond milk, 3 dessert spoons vanilla protein, agave to taste (1 serves)

Carrot Cake Protein Smoothie– 1 frozen banana, 1/2 cup grated carrot, 1 teaspoon diced fresh ginger, 2 tablespoon ground pecans/walnuts, 1/4 teaspoon cinnamon, 1 3/4 cup almond milk, 6 dessert spoons vanilla protein, agave to taste (2 serves)

Dragon Cherry Protein Smoothie

Dragon Cherry Protein Smoothie

Spinach & Summer Fruit Protein Smoothie

Spinach & Summer Fruit Protein Smoothie

Green Minty Cooldown Protiein Smoothie

Green Minty Cooldown Smoothie

Carrot Cake Protein Smoothie

Carrot Cake Protein Smoothie

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Sunflower Seed Cinnamon Nut butter

I was really craving a thick nutty smoothie but I didn’t have any banana, soy yogurt or nut butters. So I decided to make my own nut butter with sunflower seeds. This was experimental so I didn’t make a large quality. I was quite happy with the result, but next time I will toast the sunflower first. I used it in my blueberry smoothie and it thickened it up nicely.

Sunflower seeds are really high in vitamin E, which neutralizing free radicals and is significantly anti-inflammatory. This is great for people with asthma, osteoarthritis, and rheumatoid arthritis. They area also a great source of vitamin B1, manganese, copper, tryptophan, magnesium, selenium, vitamin B6, phosphorus and folate [1].

Sunflower seeds can be eaten raw and also toasted. I prefer them toasted as it gives them a really different flavor and doesn’t taste so woody. You can add them to salads, cereals and porridge, make spreads and even grind them to use in place of flour when dusting meat/meat substitutes.

This is my first time making nut butter. What ones have you made? Any tips for flavors and techniques?

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Sunflower Seed Cinnamon Nut butter (vegan, gluten free, soy free, nut free)

Ingredients:

1/2 cup sunflower seeds (toasted or untoasted)

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves (optional)

pinch sea salt

1 tablespoon agave

1 tablespoon sunflower oil

1/4 cup water

Method:

1. First grind all the sunflower seeds in the processor.

2. Then rest of the ingredients while processor is one. First start with spices, salt, then agave & oil and lastly the water.

*About 1/2 cup

Blueberry Sunflower Smoothie (vegan gluten free, nut free, soy free)DSC01092

Ingredients:

1/2 cup blueberries

3/4 plant milk (coconut, rice or oat; almond or soy if you can tolerate)

1 big tablespoon Sunflower Seed Cinnamon Nut butter

Method:

1. Blend all the ingredients and serve.

*Serves 1

[1] Sunflower seeds, <http://www.whfoods.com/genpage.php?tname=foodspice&dbid=57#preptips>