Month: December 2022

Categories
dairy free gluten free Japanese food recipes plant based Vegan

Recipe Challenge – How to make Gluten Free Soba noodles

Hello! This time I would like to show you how to make soba noodles, a familiar dish in Japan, but we’ll be making soba noodles for those of you that are gluten-free. In Japan, Soba, buckwheat noodles, are made from a mixture of at least 30% buckwheat flour and 70% wheat flour but for this recipe I use 100% buckwheat flour or buckwheat flour and gluten-free flour.

Making soba is a very delicate job and success will depend on controlling the environmental conditions.

 

What do you need for soba noodles
Buckwheat flour
Gluten free flour
Water

What do you need for soba soup
Dashi stock (if you are vegan use Kombu dashi or shiitake mushroom dashi powder)
Sake
Soy sauce
Sugar

What tools you’ll need
Rolling pin
A big, wide bowl
Flat board
Dough cutter. You can get a special soba one but I use a regular rectangular one (it works fine!)
Knife for soba, if you don’t have one use a regular knife.

Tip for making soba noodle
When making soba noodles, it is easier to make soba noodles with a mix of gluten-free flour than with 100% buckwheat flour.

How much water you need to add to buckwheat flour is not constant throughout the year. It needs to be adjusted slightly depending on the season and the environment at the time of making the soba. My recipe says 80-85ml but don’t just add all the water at once.

If you are concerned, add water in several stages (first 1/2 of the total volume, then the remaining 1/2, fine-tuning as needed to gradually find the optimum amount of water required.

The method of boiling is also important. Bring a large pot of water to a boil. Sift off the batter and add the buckwheat noodles, breaking them up as you go. Once the water boils, adjust the heat so that the noodles swim by themselves.
Let them rise to your liking (1 to 2 minutes). Cool the soba in cold water at once, and then fir fry the soba to remove the rough heat and sliminess. Plunging the noodles into ice water will tighten them and give them a firm texture.

Print

2 types soba noodles

Gluten free Soba noodles
Course dinner, Lunch
Cuisine Japanese
Keyword Buckwheat flour reciep, Gluten free, plant based, soba recipe
Prep Time 20 minutes
Cook Time 5 minutes
Servings 2 people
Author grazing wombat

Equipment

  • 1 Rolling Pin
  • 1 Dough cutter

Ingredients

With gluten free flour

  • 105 g Gluten free flour
  • 45 g Buckwheat flour
  • 80-85 ml Filtered water Cold
  • Starch For dust

For 100% buckwheat flour

  • 150 g Buckwheat flour
  • 80-85 ml Filtered water cold
  • Starch For dust

For soba soup

  • 400 ml Filtered water
  • 3 g Dashi powder Kombu or mushroom dashi powder
  • 1 tbsp Sake
  • 1.5 tbsp Soy sauce
  • 1.5 tsp Sugar

For cooking soba noodles

  • Boiling water
  • Soba noodles

Instructions

For gluten free flour and buckwheat flour

  • Sift the buckwheat and flour together mixing well. Add 1/2 of the water and mix using your hands. Move your hands in a spiral motion, stirring the flour.
  • When the mixture is evenly distributed, add the remaining water, stirring well, 2 to 3 times. As the water permeates the powder, the colour of the powder will gradually change.
  • Remove the powder from your fingers. If left in place, the powder will dry and then become mixed in, causing it to break off.
  • If there is not enough water, catch water in your hand and add to the mix. Continue mixing, being careful not to add too much. Gradually, the flour will form dough. When enough water is added the dough will hold together. When the powder disappears from the surface of the dough, you’re good to go.
  • Knead the dough into a single ball. Knead well so that the flour is evenly distributed.
  • The dough becomes smooth, and the surface becomes shiny. Continue kneading until the dough has no more cracks and the surface is smooth.
  • While pushing out the air inside, rotate the balls along the edge of the bowl to form a conical shape.
  • Place the tip of the cone down and press it flat with both hands.
  • Sprinkle flour on a table.
  • Place the dough on top. Sprinkle a little flour on top of the dough and press down with your hands to flatten
  • Next, using a rolling pin, roll the dough from the front of the centre of the dough forward.
  • Repeat rolling several times while rotating the dough to form a circle. Stop at the front so as not to crush the edges. It should be about 7 mm thick at this stage.
  • Make a rectangle while stretching with the rolling pin until 1mm thick.
  • Sprinkle more flour to prevent the dough from sticking together and fold carefully.
  • Use a cooking cutter to cut while adjusting the thickness to your liking.
  • After cutting, break off the pieces by hand to prevent them from sticking together and place them in a box or airtight container. Please eat it as soon as possible, as it will deteriorate over time and become ragged.

For 100%buckwheat flour

  • Sift the buckwheat flour and stir well.
  • Add 80ml of water and mix using your hands. Move your hands in a spiral motion, stirring the flour. Mix from outside to inside.
  • Do not try to put it all together at once but build the ball gradually.
  • When the dough becomes somewhat shredded, gather it up in one piece and force the air out while kneading.
  • Firm kneading will give the noodles a strong hold.
  • Do not knead too much or it will not hold together.
  • Make flat and cut uniformly.

For soba soup for 2 people

  • Pour the 400ml of water into a pot and turn heat mid.
  • Add dashi powder, sake, soy sauce, sugar into the pot and boil.

For cooking soba for 2 people

  • Boiling water in a big pot.
  • Add the soba and cook for 1min 30 seconds.
  • Pour the soba into a strainer, rinse with cold water, then put into bowls.
  • Pour in the soba soup and add shallots.

Video

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How to make Gluten, Yeast Free and Vegan bread- Texture like regular bread!

YouTube Channel Grazing Wombat Channel

Categories
Dinner menu Japanese food recipes Lunch plant based Quick and easy Salad Vegan

Three plant based, main or side dish recipes using Okra

Hello.
It’s getting hotter!
In summer, you want something refreshing to eat, don’t you? So this time, I would like to introduce three dishes using okra. Okra is low in calories but packed with nutrients. The vitamin C in okra helps support healthy immune function. Okra is also rich in vitamin K, which helps blood clotting. Antioxidants are natural compounds that help fight off molecules called free radicals that damage cells.

The first dish is pickled okra.
Fermented pickles are rich in probiotics, which improve digestion and prevent stomach upsets.

What you need
Okra
Rice vinegar
Garlic cloves
Grains of pepper
Dried Chills
Dill (dried) or bay leaves

Tip for this recipe
Always sterilize bottles by boiling.
Do not wipe disinfected bottles with towels. Bacteria will stick to them.
The okra we bought this time was quite black on the outside.
By rolling the okra on a chopping board, the hairs on the okra are removed and the colour becomes brighter after boiling.
After the okra has been boiled, it should be rinsed with water and dried well.
When the pickled mixture cools down, cover and store in the refrigerator for 2 days before eating. It will be fine in the refrigerator for about one month.

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Okra pickles

Pickled okra is very refreshing and can be used as in salad or as a side dish.
Course Appetizer, pickles
Keyword easy to make, healthy, pickels, plant based, quick, Vegan
Prep Time 15 minutes
Servings 1 Jar
Author grazing wombat

Ingredients

  • 180 g Okra
  • A Pinch Salt for okra
  • 2 each Garlic
  • 1 each Dried chilli
  • 1 cup Filtered water
  • 100 ml Rice vinegar
  • 2 tsp Sugar
  • 2 tsp Salt
  • 15-20 pieces Whole pepper

Instructions

  • Sterilize bottles with boiling water. Do not wipe with towels.
  • Sprinkle salt on the okra and roll them on the chopping board.
  • Wash the okra in water and drain.
  • Place 1 cup filter water and 100 ml rice vinegar in a saucepan and over a medium heat.
  • Add sugar and salt into the vinegar and bring to the boil to dissolve.
  • Once the vinegar has boiled, turn off the heat and let cool.
  • Pack the okra into the bottle along with garlic, dried chilli, peppercorns, and dill.
  • Pour in the cooled pickle liquid, and when completely cool, cover and refrigerate.
  • It will be ready to eat in two days.

Video

The second item is chilled udon noodles with okra and tomatoes
A refreshing summer dish! it is also delicious with Soba or Somen noodles! (Thin noodles)

What you will need
Udon noodles (use frozen, dried, or fresh udon noodles of your choice).
Kelp dashi powder (shiitake mushroom dashi powder is also fine).
Lemon
Okra (okra)
Tomatoes
Sesame oil
Sesame seeds
Soy sauce
Mirin
Green onion (for garnish)
Salt

Tips for this recipe
Remove the okra from the pan.
Cook the udon noodles in boiling water. If using dried, boil for the indicated time. Rinse the udon well in the boiling water to remove any slime.
If using fresh or frozen udon noodles, loosen them well in boiling water. Rinse in cold water to remove any slime.
Prepare the ingredients and soup ahead of time.

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Chilled Udon Noodle with Okra and Tomato

A light, refreshing noodle dish that's tasty even when you have no appetite.
Course dinner, Lunch
Cuisine Japanese
Keyword dinner ideas, easy to make, plant based, serving time, Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Servings 1 person
Author grazing wombat

Ingredients

  • 2 each Okra
  • A pinch Salt for okra
  • ½ each Tomato
  • 1 pack Udon noodles (or you can use frozen, dry)
  • Shallots For garnish

For lemon and salt sauce

  • 2 g Kombu dashi powder
  • 2 tsp Sesame oil
  • 1 tsp Soy sauce
  • ½ tsp Salt
  • ½ each Lemon juice
  • 1 tsp Sesame seeds

Instructions

  • Sprinkle salt on the okra, roll them on the chopping board, blanch them in boiling water for about 20-30 seconds, and then drain it in cold water.
  • Chop tomatoes in to bite sized pieces and place in a bowl.
  • Slice the okra and place in the bowl with the tomatoes.

Make the sauce.

  • In a bowl with the tomatoes and okra, add kombu dashi powder, sesame oil, soy sauce, salt, lemon juice, and sesame seeds then mix.
  • Boil fresh or frozen udon noodles then drain using a colander.
  • Put the udon noodles in a bowl and top with the sauce, then add green onions.

Video

The third item is a salad with okra, corn, tomatoes, edamame and black lentils.
This brightly coloured salad is a good source of protein thanks to the lentils and edamame. It is dressed with a refreshing lemon, soy sauce, and kelp dashi powder dressing and is perfect for vegetarians and vegans.

What you need
Okra
Black lentils (or your favourite beans).
Tomatoes and cherry tomatoes
Corn (frozen is fine!)
Edamame (fresh or frozen)
Purple (Spanish) onions
Jalapeño pickles (fresh or not)
Lemons (fresh or frozen)
Kelp dashi powder
soy sauce
Olive oil

Tip for this recipe
Wash lentils before boiling. When boiling lentils, start with plenty of water and cook over low heat until tender.
Slice the okra.
Cut the onions, sprinkle with salt, let sit for about 5 minutes, then rinse with water and drain to remove the pungency.
Warm the raw corn in the microwave for 3 minutes before peeling, it is easier than boiling.
When adding lentils to a salad, be sure they are cold.

Print

Salad of okra, corn, tomatoes, edamame and black lentils

You can enjoy the different textures of the ingredients in this salad! Cutting the ingredients in uniform sizes improves the texture and makes it more palatable.
Course Salad
Keyword dinner ideas, healthy, plant based, Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 people
Author grazing wombat

Ingredients

  • 5 each Okra
  • A pinch Salt for okra
  • 2 each Tomato
  • 80 g Cherry tomato
  • 1 each Corn You can use frozen one
  • ½ each Cucumber
  • 80 g Frozen edamame defrost
  • ½ each Red onion
  • A pinch Salt for red onion
  • 30 g Pickled jalapeño if you don't have one it's ok
  • 50 g Black lentil
  • 1 tsp Salt for lentil

For dressing

  • 1 each Lemon juice
  • 3 tbsp Olive oil
  • 1 tbsp Soy sauce
  • 4 g Kombu Dashi powder
  • 1 tsp Salt

Instructions

  • Rinse the lentils, place them in a pot with plenty of water and 1 teaspoon salt.
  • Simmer over low heat until tender.
  • Pour the lentils in colander and let cool. Do not rinse with water.
  • Sprinkle salt on the okra, roll them on the chopping board, blanch in boiling water for about 20-30 seconds, and then rinse them with cold water.
  • Slice the okra.
  • Warm corn in microwave for 3 minutes without peeling. When cooled, peel and slice with a knife.
  • Chop the onion in to bite sized pieces, place in a bowl with a pinch of salt for about 5 minutes, rinse with water and drain. This method reduces the onion’s pungency.
  • Chop the tomato and cucumber into bite sized pieces.
  • Defrost edamame (I used frozen edamame this time).
  • Rough chop the jalapeño pickles. (You don't have to use)
  • Place everything in a bowl. Add the cooled lentils as well.
  • In the same bowl, add olive oil, lemon juice, kombu dashi powder, soy sauce, and salt and mix well.

Video

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How to make High Protein Plant-Based Bento Box

YouTube Channel Grazing Wombat Channel

 

 

 

 

 

 

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