Posts Tagged With: japan

Vegan Okonomiyaki – Japanese Savoury Pancake (Gluten-free)

How do you like to Okonomi?!

There are many ways of serving these Japanese Pancakes, so many delicious variations, I felt like sharing two of my favs, one very basic, one with a few more bells and whistles.  TWO RECIPES.  We love you that much!!

This is like Japanese soul food, you can add grated cabbage or carrot or tofu chunks to the pancake and toppings, there are so many; cheese, Okonomiyaki/ Tonkatsu sauce (like BBQ sauce), mayonnaise, pickled ginger, seaweed flakes…..  I was having it for breakfast, so I kept it relatively simple this morning.

I’ve made the classic wheat flour recipe gluten-free and kept it really basic so you can get creative and embellish with your favourite sauces and toppings.  Then I’ve gone and done a twist and shake on the traditional recipe, BHK style.

FOOD IS PLAY

The thing I like about the basic recipe is there are only a few ingredients and kids love it!  Like a pancake but better, cooler, a little exotic and a lot of tasty,  kids love scattering, leaves, snow, crumbs, torn up paper and also toppings, playing with their food like champions!!

I love seeing kids enjoying food and not taking it too seriously.  But then again, I don’t have kids.  I get to give them back at the end of the day/ 5 minute spell.  Maybe some parents will disagree when the food starts flying around the room.  It just makes me giggle and join in.

Vegan and Gluten-Free Okonomiyaki – Japanese Savoury Pancake

HOW YOU LIKE IT!

Okonomiyaki is more than just an awesome name!  Its a delicious snack served all over Japan, but is generally associated with the Kansai and Hiroshima regions.

It’s an easy going dish, loves trying on different flavours for size.  The name itself means okonomi, “how you like” and yaki meaning “grill”.   Basically, get creative and enjoy!

These recipes are a great base for this kind of tasty fun.  It’s that kind of dish, there are many restaurants with teppans tables around a grill, where you can grill your own Okonomiyaki.  I’ve never done it, but it sounds like a great dining experience.

Traditionally, spring onions are used in this recipe, but I love leeks.  At this time of year, I’m getting some beautiful organic leeks.  If you’re in Britain, and not a super traditionalist, I’d go for some nice leeks.  The first recipe is probably something like the simple Okonomiyaki that was popular in  World War II in Japan, when rice was in short supply and this, classically wheat pancake, was nutritious and filling.

Gram/ chickpea flour is of course a genius ingredient and a vegans best friend.  It adds a lovely flavour here which some have described as ‘slightly eggy’ (it was me earlier on).  We’ll be playing more with this recipe soon, expect more variations.

THE ‘GET LEE TO JAPAN’ FUND

I haven’t been to Japan and I’d like to officially open the ‘get Lee to Japan’ fund.   I am an expert at traveling on a frayed shoestring.  Feel free to donate many bucks and I promise to come back with a suitcase full of goodies, a belly full of happy and a brain packed with new, scorching recipes.  Is it a deal!?!!:)

Itadakimasu!!

Vegan Okonomiyaki with Tofu, Pickled Ginger, Sesame Seeds, Radish and Teriyaki Sauce, oh, and a swirl of mayo

Recipe Notes

You can omit the cornflour, but it does help bind the pancake together.

Use any type of gluten-free flour mix.  All the ones I’ve tried work well.

These pancakes are like every pancake in the world, best served ideally straight from the pan.  Although they are still tasty when served cool, just not straight from the fridge if possible.

If you’re not gluten-free you can just replace the other flours with wheat flour.  Unbleached white flour would be cool.

No seaweed flakes?  No problems.  Just grab a couple of sheets of nori and pop in a blender and blitz until they are a broken down into small flakes.

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Vegan Okonomiyaki – one of my all-time favourite names for a dish

Vegan Okonominyaki – Japanese Savoury Pancake (G/F)

The Bits – 1 pancake, 8 slices

100g spring onions/ leeks – roughly one medium leek (finely sliced)

10g cornflour

100g gram/ chickpea flour (or besan)

100g gluten-free flour mix

175ml water

1 tbs sesame oil

3 tbs teriyaki sauce/ tamari/ good quality soya sauce

 

Toppings (how you like….)

Chopped spring onions, toasted sesame seeds, pickled ginger, cheese, mayonnaise, Okonomiyaki sauce, sea weed flakes, kimchi (is awesome but a curve ball is the traditional thing) or try our Wasabi mayo recipe here.

 

Do It

In a mixing bowl, add the flours and then water, mix together until smooth, add the onions/ leeks, mix in.

In a medium sized frying pan, warm on medium high heat, add the oil, ensure the pan is well covered with oil, pour in the mixture, smooth out into a neat, chunky pancake.

Pop a lid on and cook for 5 minutes, flip over.  You can use a plate to make this easier.  Pop the pancake on a large plate, flip the pan over and place it on top.  Using a kitchen cloth (the pan is hot;) hold the pan over the plate and flip them both over.  Hope that makes sense!  Or just flip it using your A+ pancake tossing skills.

Pop lid back on and cook for 3 minutes more.

Transfer onto a chopping board, cut into 8 pieces.  Brush with the teriyaki sauce, top with chopped spring onions/ leeks and sesame seeds.  Or go wild!!

 

Okonomiyaki Vegan/ GF Style with Tofu, Sesame, Seaweed and Pickled Ginger

Okonominyaki with Tofu, Toasted Sesame, Seaweed and Pickled Ginger – Japanese Savoury Pancake (G/F)

The Bits – For 1 pancake, 8 slices

200ml water

10g cornflour

100g gram flour (chickpea flour)

100g gluten-free flour mix

 

125g / 2 small leeks (finely sliced – reserve 1/2 handful of sliced greens)

150g firm tofu (thinly sliced)

3 heaped tbs nooch (nutritional yeast flakes)

2 tbs sesame seeds

3 heaped tbs seaweed flakes

2 pinches salt

 

1 tbs sesame oil

 

Topping 

2-3 tbs teriyaki/ tamari sauce

3-4 tbs vegan mayonnaise

3 tbs pickled Japanese ginger

1 tbs toasted sesame seeds

1 radish (finely sliced)

1/2 handful spring onion/ leek greens (finely sliced)

 

Do It

In a mixing bowl, add the flours and then water, mix together until smooth, add the onions/ leeks, seaweed, nooch and salt, mix in.

In a medium sized frying pan, warm on medium high heat, add the oil, ensure the pan is well covered with oil, scatter with sesame seeds, then place the tofu on top. Making a layer of tofu on the base of the pan.  Pour over the mixture, smooth out into a neat, chunky pancake.

Pop a lid on and cook for 6 minutes, scatter the pancake with sesame seeds and then flip over.  You can use a plate to make this easier.  Pop the pancake on a large plate, flip the pan over and place it on top.  Using a kitchen cloth (the pan is hot;) hold the pan over the plate and flip them both over.  Hope that makes sense!  Or just flip it using your A+ pancake tossing skills.

Pop the lid back on and cook for 3 minutes more.

Transfer onto a chopping board, cut into 8 pieces.  Brush with the teriyaki sauce, then mayo and scatter on the other toppings until it looks beautiful.  Serve now!

 

If you try one of these recipes out, please let us know in the comments below.  We’d love to hear how it went!

 

Foodie Fact

Gram flour is a genius!!  It’s basically ground chickpeas.  We cook with it all the time, vegan tortillas/ fritattas, omelettes, nofu (recipe coming soon), g/f chapattis, dosas, farinata and loads of cakes, check out our ‘Spiced Orange and Almond Upside Down Cake‘ from just before Christmas.  So healthy, versatile and gluten-free too.

It’s got high levels of protein, iron, fibre, magnesium, potassium and vitamin B-6.

 

Keep up to date with all our upcoming events, we still have rooms for our vegan cooking holidays in Spain and Cornwall this summer, with many more plans for festivals, cooking demos, workshops and even healthy cooking retreats later in ’18. 

Our Vibrant Vegan tour hits Manchester next weekend, can’t wait!!

Categories: Breakfast, Budget, gluten-free, healthy, Nutrition, photography, plant-based, Recipes, Snacks and Inbetweens, Vegan, veganism | Tags: , , | 4 Comments

Zen Bowl – Teriyaki Sweet Potatoes with Wasabi Mayo

Zen Bowl – Teriyaki Sweet Potatoes with Wasabi Mayo

A super healthy bowl with many of my favourite things all given a Japanese twist.  I was thinking about winter warmers and just didn’t fancy another stew or soup.  I felt like bright colours, crunch, some big textures and flavours.  This is an exciting way to eat!

When it snows like this, these pictures were taken in the snow, my mind regularly thinks of Japan.  I love the images of rural Japan in winter, especially when it’s covered with snow.  It’s magical!  Snow seems to do that, brings a sprinkle of something special to landscapes, Snowdonia is stunning today, the mountains have a whole new feel, even more majestic.

Caramelised sweet potatoes, green leaves with a zesty dressing, fresh crunchy veg and a creamy wasabi mayo.  This is a warming bowl of goodness, bound to satisfy everyone.  This is a gathering of the things I think we need in the depths of winter.

NEW TWIST ON COMFORT FOOD

I do love all the classic comfort food thing, I’ve just posted three soup recipes in a row, but lets re-vamp the concept of comfort food a little.  Add some bright colours and new flavours.  Broccoli and pak choi, radish, turnip and carrots, may all be growing at this time of year.  Polytunnels are genius!!  They should be easy to get hold of anyway.  I am on a one man mission to get Britain eating turnips/ swedes again, but thats for another post.

Sweet potato is a treat (and maybe a little more glamorous to most) that I crack out when I feel like something a bit different, the way it takes on the flavours of the teriyaki sauce is something special.  A great pairing right there.  It is also packed with beta carotene which is very much welcomed at this time of year.

A winter sunshine bowl!  But good anytime of year too.  This is how we like to do things in the BHK for sure.  Delicious food that happens to be healthy, thats a serious sweet spot right there!!

Zen Bowl

GET CREATIVE!

Improvise with the veg, the main highlights for me are the sweet potatoes, along with the wasabi mayo and the zesty dressing.  Quinoa can be substituted for millet, cous cous, freekeh etc.  The broccoli here is a bit special, purple sprouting, any blanched greens would be awesome green beans, mangetout etc, pak choi is easily subbed with chard, bok choi, kale and spring greens.

I hope to visit Japan soon, I doubt I’ll eat anything like this, but the flavours of miso and wasabi are two of my all-time, hall of fame, foodie favourites.

Teriyaki sauce is something I’ve loved since I was a kid.  I spent some years in the Philippines as a child and had Japanese friends.  I remember going over to their houses for dinner and being blown away by how different things were.  It was crash course in chopsticks and new flavours.  I loved them from the start and could see the huge difference in the way that Japanese people approach, cooked and ate food.  One of my favoruites dishes was teriyaki kebabs cooked on mini BBQ’s.   Teriyaki is basically a sweet soya sauce, normally including mirin and Teriyaki dishes are normally grilled.

If you’d like to make your own Teriyaki Sauce, there is a recipe in Peace & Parsnips.

Teriyaki sweet potatoes – a twist on comfort food

WHY ZEN?

I normally steer clear-ish of calling dishes Buddha bowls etc, although I imagine he would not have minded.  Today is so peaceful though and the garden has taken on a zen quality, it seems deeply still, perfectly silent.  It was the perfect backdrop to this lunch, appreciating being out in the icy cold, with the mountains.  Feeling lucky to live in this beautiful area, but as we’re in Zen mode, there is no such thing as luck.

This Moment Is Full of Wonders: The Zen Calligraphy of Thich Nhat Hanh

Maybe you’d like to try this dish out and cook it in a more mindful way?  Take it easy and enjoy.  It worked for me!  As we know, food is much more than just the eating, we can get some joy, find some peace, in every part of the process.  Jane likes washing up because it keeps her hands warm (it gets a bit chilly in our house!)  There is a way to find enjoyment in any situation, or at the very least, to find a way to do things well, with awareness.  Making a dish called a ‘Zen Bowl’ must be a good place to practice this, with the added benefit of a delicious, nourishing meal at the end.

Zen Bowl – A bowl of winter goodness

Recipe Notes

To make this gluten-free, just check your Teriyaki Sauce or make your own.  Its really easy.

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Zen Bowl – Teriyaki Sweet Potato with Wasabi Mayo

The Bits – For 2

1 large sweet potatoes (peeled and chopped into wedges)

1-2 tbs teriyaki sauce

1 big handful radishes (cut in half)

1 big handful broccoli florets (blanched)

 

1 turnip (sliced finely)

1/2 medium carrot (finely sliced)

1/2 red pepper (finely sliced)

 

1 small bok choi (washed, leaves picked separately)

1/2 avocado (sliced)

2 tbs toasted sesame seeds

1 cup cooked quinoa

 

Miso & Lime Dressing

1 tbs lime juice

1 teas light brown miso

1 teas fresh ginger (finely diced)

 

Wasabi Mayo

3 tbs vegan mayo

1 teas wasabi

1 teas lime (juice)

 

Do It

Preheat a fan oven to 200oC, line a baking tray with parchment.  Toss the sweet potato and radish in a little oil and salt, cook in the oven for 20 minutes.  The radish should now be nicely cooked.  Turn the sweet potatoes, carefully, and drizzle over the teriyaki sauce, making sure the potatoes are well covered.  Bake for another 10 minutes.  If they are nicely caramelised, take them out.  If not, drizzle over more teryiyaki sauce and bake for 5 minutes more.  If you repeat this process, you are guarenteed very caramelised, delicious, Teriyaki potatoes.

While the potatoes are baking, cook your quinoa, follow the packet instructions.  Boil a kettle and place your brocolli in a bowl.  Pour over the boiling water and leave them for a minute, drain and refresh with cold water.  This makes them nice and green.  Mix your wasabi mayo ingredients together (see here for our homemade vegan mayo recipe).  Mix together the dressing bits and toss the pak choi leaves in it, until they are well coated.

Toast your sesame seeds in a small frying pan over medium heat or on a baking tray in the oven.  It will normally take between 5-10 minutes,  until the sesame seeds turn a darker brown and you get that lovely toasty smell.  Scatter them over your sweet potatoes.

While the ingredients are still warm, arrange everything in a shallow bowl, including the finely sliced vegetables and avocado.  Serve the wasabi mayo on the side, I firmly recommend, the first thing you do, is to dip a sweet potato in the mayo and enjoy!

Foodie Fact

Wasabi is a close relative of horseradish and cabbage, commonly known as ‘Japanese Horseradish’.  It’s loaded with anti-oxidants, helping the body detox and boosting the immune system.  It has also been shown to have anti-inflammatory properties and is good for the heart.   If you’re looking for the true wasabi experience, you may need to spend a little more money, cheaper, imitation wasabi can be made using horseradish and mustard.  Wasabi is hard to grow, meaning that it is sought after.

This Moment Is Full of Wonders: The Zen Calligraphy of Thich Nhat Hanh

If you’re interested in vibrant vegan cooking and learning more about yoga, meditation and a healthy, more peaceful lifestyle, why not join us in two beautiful locations for one of our BHK retreats in ’18:

A Taste of Bliss – Yoga and Vegan Cooking Holiday, 5th-12th May ’18 – Murcia, Spain

Vibrant Vegan Cornwall! – Healthy Vegan Cooking and Yoga Holiday, 13th – 16th July ’18 – Lands End, Cornwall

 

Cook vegan, get healthy, be happy!

Categories: Cooking Retreats, gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Salads, Vegan, Wales | Tags: , , | 7 Comments

Mug of Miso Soup

 

Mug of Miso

A really quick one here, one for a busy body that needs a happy mind.  I have just indulged in a steaming mug of miso and I thought it worth sharing, mainly due to the ease of making that is far out balanced by the enjoyment and sustenance you get from this mug.

I love miso in all its many forms, colours and prep styles.  This however is my favourite, plain and simple.  I was raised in the Philippines and we used to go to a Japanese restaurant called ‘Takayama’s’.  My Dad has always been a very cool chap and he used to let me order.  I was 10ish.  I used to love this responsibility and normally order a decent concoction of bits and pieces.  I still remember the fist time I had a bowl of miso, the thing I thought for many years was egg (tofu), the thinly sliced spring onions and of course, the intensely flavoured stock.  I love stock and miso makes the worlds finest stock.

This is a little something you can rustle up in less that a minute, it is very nourishing and makes the perfect snack for the fleet footed modern lifestyle.

If you’re lucky, you have a bag of dried seaweed in your cupboards.  If not, no worries, its great without it.

Fills one of our big mugs, about a pint.

The Bits

Per mug- 1 tbs of your favourite miso (we used brown rice miso, it has a lovely earthiness), 2 finely chopped mushrooms, 1 finely chopped spring onion, 1 teas chopped ginger, 2 teas dried seaweed, dash of soya sauce, boiling water.

Do It

Add the miso to you mug, add a little just boiled water, stir in.  Then add the rest, add a dash of soya sauce, taste, add more if it needs a little more a salty tang.  Cover with a saucer and leave for a minute to get itself together, and cook the mushrooms a little.

Serve

You could even add some thin rice noodles here, just make sure they’re cooked!

We Love It!

A revitalising and nourishing cup of happiness.

Foodie Fact

Miso is a Japanese condiment, a paste normally made soybeans or barley, rice or wheat.  It has magical properties, that it gains from the fermentation process.  The colour and flavour depends on the ingredients and techniques used.

Miso contains high levels of sodium, so bear that in mind before you start ladling it in!  Miso is low in saturated fat but rich in vitamin K, amino acids, antioxidants, vitamin-B complexes, protein, copper, manganese and zinc.

Miso can help to detoxify the body, the microbes present line the intestines and it also contains many enzymes (which we are always going on about!).

Categories: Healthy Eating, Recipes, Soups, Vegan | Tags: , , , , , , , , , , , , , , , , | 5 Comments

Miso and Tahini Dressing

A punchy little number with a good health kick to it.

This makes for a nice thick dressing with a tangy flavour like no other.  The first time I read the recipe I knew it would be an interesting flavour and it’s turned out to be a real favourite at the B.H.K.

It goes perfectly with roasted root veg and potatoes, maybe with a veggie sausage thrown in.  We have it as a substitute to a classic meat-based gravy, good served hot or cold.

I use brown miso paste but experimenting with different miso would work well also.

Warning!  This can get quite salty so use sparingly and taste before serving, balancing flavours accordingly.  Use more date and lemon to balance the saltiness.

The Bits

1 tbsp Brown Miso Paste, 2 tbsp Soya Sauce, 2 tbsp Tahini, 2 tbsp olive oil, 4 dates, 1 squeeze of lemon juice, 2 tbsp filtered water, 2 tomatoes, 1/2 onion (or leek, a mellow white onion would be best here), 1 clove garlic.

Do It

Put all ingredients into a blender and whizz until a smooth sauce is formed

Serve

As a dip, over a veggie burger or sausage, or as a dressing.  We had it cold mixed into roast vegetables and also as a beetroot and carrot salad dressing.

We Love It!

This dressing has a rich almost alcoholic flavour.  A great substitute to a sherry gravy!   Healthy food that tastes amazing, you can’t beat it!

Foodie Fact

This dressing has some great raw components, packing a real health kick.

Miso is fermented soya beans, which can have grains (ie rice or barley) added for different flavours.  Fermentation is possible due to nifty micro-organisms that have been used in this way in China and Japan for thousands of years.  Food fermented using these micro-organisms are referred to as ‘Koji’.

You may have tried Miso Soup, but Miso has many other uses and is a healthy substitute to salt.

Young Miso is normally white and darkens the longer it matures, which can be years.  The longer the fermentation, the stronger the flavours.  Miso is available in many colours including green and red.

Miso is high in sodium, but does not affect our system the same way as normal salt, having less impact on blood pressure etc.  After tests is Japan, scientists still do not fully understand why this is the case.

Miso is full of antioxidants (like manganese and zinc) and like other soy based foods it contains the super phyto- nutrient antioxidants (phenolic acids).  Miso is also a good source of dietary fibre and protein and benefits the digestive tract.

Mighty Miso

Categories: Dressings, gluten-free, Healthy Eating, Raw Food, Recipes, Salads, Sauces, Snacks and Inbetweens, Superfoods, Vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

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