Category: dairy free

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dairy free gluten free Japanese food recipes plant based Vegan

DIY Chickpea Miso: A Soy-Free Umami Paste

Hello and welcome to my blog! Whether you are a regular reader or a newcomer, I am thrilled to have you here. This blog is a space for me to share my passion for food, cooking, and all things culinary with others who share my love of delicious cuisine.


Today, I want to share with you how to make miso without soy so let’s start!
Miso is a traditional Japanese seasoning made from fermented soybeans, along with other grains such as rice or barley, and salt. The mixture is then left to ferment for a period of time, which can range from a few months to several years, depending on the desired flavour and consistency.
Miso has a complex, umami-rich flavour that can range from mild and sweet to strong and salty, depending on the type and length of fermentation. It is often used as a flavouring agent in soups, marinades, dressings, and sauces, and is a staple in Japanese cuisine.
Whether you are a seasoned miso enthusiast or a newcomer to this delicious seasoning, there are countless ways to incorporate miso into your cooking and enjoy its rich, savoury flavour and numerous health benefits.

However, miso can be difficult to find or may not be suitable for those with soy allergies or intolerances. In such cases, chickpea miso can be a great alternative. It has a similar taste and texture to traditional miso but is slightly sweeter and milder. It is also a great source of plant-based protein and other nutrients.

Here are some reasons why you should consider using chickpea miso:
1. It is soy-free: For people who have soy allergies or intolerances, chickpea miso is a great alternative as it is completely soy-free.

2. It is high in protein: Chickpea miso is an excellent source of plant-based protein. Chickpeas are a great source of protein, and when fermented, their protein content becomes even more accessible to the body.

3. It is easy to make: Chickpea miso can be made at home with just a few simple ingredients. All you need are cooked chickpeas, Koji (a type of mould used in fermentation), and salt.

4. It adds depth to dishes: Just like traditional miso, chickpea miso adds depth and umami to dishes. It can be used in soups, marinades, dressings, and more.
5. It is versatile: Chickpea miso can be used in a variety of dishes. It can be used in traditional Japanese dishes or in other cuisines such as Indian or Mediterranean.

What you need
Tin of chickpea (I use organic one): you don’t have to cook chickpea.
Koji: Japanese shops or online (search Koji)
Salt: I use organic sea salt

What is KOJI?
Koji (麹 in Japanese) is a type of fungus that is used in the production of various traditional Japanese fermented foods, such as sake, miso, and soy sauce. It is a filamentous fungus that belongs to the Aspergillus oryzae species and is known for its ability to produce enzymes that break down complex carbohydrates and proteins.
Koji is cultivated on steamed grains, such as rice, barley, or soybeans, in a warm and humid environment. The Koji mould grows on the grains and breaks down their starches and proteins, transforming them into simpler sugars and amino acids. This process is crucial for the flavour and aroma development of fermented foods, as well as for their preservation and nutritional value.
Koji has been used in Japan for centuries and is considered an essential ingredient in many traditional dishes. It is also gaining popularity in other parts of the world as a versatile and natural flavour enhancer and a source of beneficial enzymes and nutrients.

What kind tools you need
In this case, I used a can of chickpeas already cooked. If you want to use dried chickpeas, a pressure cooker or large pot would be helpful.
A food processor is useful for pasting chickpeas.
I recommend a large container for miso, an enamelled or glass jar.

Making miso tips

Making miso at home can be a fun and rewarding experience, but it can also be a bit tricky if you’re new to the process. Here are some tips to help you get started and make the best possible miso:
1. All tools used are sterilised with boiling water.
2. Start with quality ingredients: The quality of your ingredients will have a big impact on the flavour and texture of your miso. Use high-quality, organic chickpeas and other grains, and make sure your salt is free of any additives or anti-caking agents.
3. Follow a recipe: There are many different recipes for making miso, so it’s important to find one that works for you and follow it closely. Make sure you measure your ingredients carefully and follow the instructions for each step.
4. Be patient: Miso takes time to ferment, so it’s important to be patient and let the process happen at its own pace. Depending on the recipe, miso can take anywhere from a few months to a few years to fully mature.
5. Taste as you go: As your miso ferments, taste it periodically to see how the flavour is developing. This will help you to adjust the seasoning and fermentation time as needed.
6. Store your miso properly: Once your miso is ready, store it in a cool, dark place, such as a pantry or refrigerator. Make sure it is covered tightly to prevent air from getting in, which can cause spoilage.
7. Wipe around the lid alcohol before covering with a lid to prevent mould from growing.
With these tips in mind, you’ll be well on your way to making delicious, homemade miso that you can enjoy in a variety of dishes. Experiment with different types of grains, seasonings, and fermentation times to find the perfect flavour for your palate. Good luck and happy fermenting!

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How to make chickpea miso at home

Chickpea miso is a type of fermented condiment made from chickpeas, salt, and koji rice.
Course Fermented food
Cuisine Japanese
Keyword chickpea miso, fermented food, Koji, soy free miso
Prep Time 30 minutes
Author grazing wombat

Equipment

  • 1 Foor processor

Ingredients

  • 1 tin Organic cooked chickpea 400g
  • 300 g Koji
  • 100 g Organic sea salt

Instructions

  • Sterilize the glass jar, lid, blender, and bowl with boiling water.
  • Open the tin of the chickpeas and strain the water but don’t throw out the water.
  • Put the chickpeas into a blender and blend well. If you need more moisture, use the strained water. (I added half of the water this time)
  • Put the chickpea paste into a bowl.
  • Add the koji and salt into the bowl and mix well by hand. Be sure to wear gloves.
  • Roll into balls.
  • Place the miso balls in a preserving container that has been sterilized by boiling.
  • Air inside the balls will cause mould to form so compress them into the storage container as if you were throwing them in, and then pack them in one by one, pressing down from the top to flatten them out.
  • Wipe off any remaining dirt on the inside of the container and around the lid with kitchen or other paper moistened with rubbing alcohol. Since it will be stored for a long period of time be very careful here!
  • To prevent air from touching the miso, wrap tightly with plastic wrap. Place a bag of salt or similar between the miso and the lid to serve as an inner lid. Finally, tightly cover the lid, and you're done.
  • Store in a cool, dark place and homemade miso will be ready in six months to a year.

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dairy free Dinner menu gluten free Japanese food recipes plant based Vegan

How to make Chickpea Tofu + 2 Tofu Recipes

Hello.

I would like to share with you a very easy way to make tofu.
This tofu is made from chickpeas, not soybeans.
Once the chickpeas are soaked for a day, the rest can be done in about 15 minutes.
Of course, you need time to cool and set the tofu, but it will do so in about an hour.

So, what is tofu?
Tofu is basically made from soybeans and Nigari. After the soybeans are soaked in water overnight, crushed and boiled, they are strained through a cloth-lined container. The strained liquid is soy milk. The residue on the cloth is Okara. Tofu is completed when the soy milk is mixed with Nigari and allowed to set. It is a very simple process, but it is surprisingly difficult to set the mixture evenly, as the mixture begins to set as soon as the soy milk and Nigari are mixed. Because of the need to be efficient and produce large quantities for the market, the detailed types and methods of making tofu vary from manufacturer to manufacturer, but the mechanism for the production of tofu is basically the same

What is Nigari
Nigari is the liquid that remains after salt is crystallised from seawater. It is named “Nigari” because of its very bitter taste. Its main ingredient is magnesium chloride. When “magnesium chloride” is listed as an ingredient in tofu, it is actually Nigari.
Good news!
This time, you don’t need Nigari
Just chickpeas and water.

Tip for this recipe
Always wash dried chickpeas to remove dust and dirt before soaking them in water as the chickpeas are put in a blender with the water.

Chickpeas taste better if they are soaked in filtered water for a day.

The hardness of the chickpea tofu depends on your preference and 2 cups of water for those who prefer it hard, 3 cups for those who prefer it soft.

It is easier to use a cotton cloth to squeeze the chickpeas through a blender, separating them into chickpea milk and okara (chickpea pulp).

Always stir the chickpea milk while it is simmering over medium heat.
Cook until chickpea milk is custard-like.

When setting the tofu in the refrigerator, do not cover while it is hot as it will sweat and water droplets will enter the tofu.
Once the tofu has cooled to a certain degree, cover it with a lid and allow it to set.
This chickpea tofu is heat-sensitive and should not be cooked.

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Chickpea Tofu

Easy to make but taste is so fresh
Course Appetizer, Main Course
Cuisine Japanese
Keyword Gluten free, plant based, soy free, Vegan
Prep Time 1 day
Cook Time 15 minutes
2 hours
Servings 2 people
Author grazing wombat

Equipment

  • 1 Mixser

Ingredients

  • 1 cup Dried chickpea
  • 3 cup Filtered water

Instructions

  • Wash the dried chickpea and soak in 3 cups of filtered water for 1 day.
  • Put the filtered water into a blender and mix until white, smooth and creamy.
  • Place a bowl under a colander lined with a cotton bag. Pour the into the colander separating the pulp from the chickpea milk.
  • Pour the milk into a pot and turn the heat to mid.
  • Stir the milk until a custard like consistency.
  • Turn off the heat and pour into a takeaway container.
  • Place the tofu into the fridge for 2 hours.
  • Once cool, cover the container with a lid.

Video

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Chickpea Tofu with Avocado and Wasabi topping

The rich, full-bodied avocado, fragrant shiso leaves, and wasabi soy sauce go well together and are delicious.
Course Appetizer
Cuisine Japanese
Keyword easy to make, plant based, soyfree, Vegan
Prep Time 5 minutes
Servings 1 people
Author grazing wombat

Ingredients

  • ½ each Chickpea tofu
  • ½ each Avocado
  • 2 tsp Lemon Juice
  • 2 tsp Soy sauce
  • ¼ tsp Wasabi tube
  • Shiso leaves Garnish

Instructions

  • Cut avocado in to bite-sized pieces and put into a bowl.
  • Add lemon juice, soy sauce, and wasabi into the bowl and mix well.
  • Cut shiso and add as well.
  • Slice the tofu and top with the avocado.

Video

 

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Chickpea Tofu Caprese

Dairy free Caprese so vegan can eat it !
Course Appetizer
Cuisine Italian
Keyword dairy free, plant based, soy free, Vegan
Prep Time 5 minutes
Servings 3 people
Author grazing wombat

Ingredients

For Dressing

  • 1 tbsp Olive oil
  • 4 tsp Lemon juice
  • ½ tsp Salt
  • A pinch Pepper

For Caprese

  • 1 each Tomato
  • ½ each Chickpea tofu
  • A pinch Salt
  • Basil leaves Garnish

Instructions

For dressing

  • Put olive oil, lemon juice, salt and pepper into a bowl and mix well. This will be the dressing.

For Caprese

  • Remove the tomato core and slice.
  • Slice the tofu
  • Place alternately the tofu and tomato on a plate.
  • Dust a pinch of salt on the tofu and tomato.
  • Pour on the dressing and garnish with basil.

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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.

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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.

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dairy free Dinner menu gluten free Japanese food recipes plant based

How to make Gluten Free Gyoza Wrappers and Recipe

Hi there!

I posted how to make dumplings in the last issue.

This time I will show you how to make gluten-free dumpling wrappers. Lots of people have celiac disease and I hope to help them in any way I can. I have experimented repeatedly to find the perfect gluten-free dumpling wrappers. Finally, I was able to make something close to a regular dumpling wrapper and I wanted to share it with you.

 

Tips for making Gluten free gyoza wrappers
To avoid burns when adding warm water to the dough, mix with a fork or chopsticks.

When the dough comes together, wrap it and let it rest in the refrigerator for 30 minutes. Allowing the dough to rest allows the dough to acclimate throughout.

The average dumpling skin thickness is 1.0mm to 1.2mm, but if you prefer a thicker skin, you can make it 1.6mm to 2mm.

First stretch the dough to 2 mm thickness.
Use a scone mould to die-cut the dough, and then roll it out from there with a rolling pin.

If you don’t have a scone mould, you can use a glass.

The diameter of the scone mould used is 7.2 cm.

See this page for instructions on How to make Japanese style pork Gyoza.
Use Tamari instead soy sauce.

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How to make Gluten free Gyoza wrappers

Cuisine Japanese
Keyword Gluten free
Prep Time 20 minutes
Cook Time 30 minutes
Servings 12 Each
Author The Grazing Wombat

Ingredients

  • 75 g Brown rice flour
  • 35 g Tapioca flour
  • 2 g Xanthan gum
  • ¼ tsp Salt
  • 85 cc Warm water

Instructions

  • Combine all ingredients except warm water in a bowl.
  • Pour the warm water into the bowl.
  • Mix the dough using chopsticks or a fork.
  • When the dough comes together to some extent, place the dough on the bench and knead by hand.
  • Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • After 30 minutes, remove the dough from the refrigerator.
  • Lightly dust the bench with potato starch.
  • Roll out the dough to a thickness of 2 mm.
  • Cut out circles of dough using scone moulds.
  • Stretch the dough a little with a rolling pin. At this point, the dough is about 1.2 mm thick.
  • Dust each of the wrappers with starch so they don’t stick together.

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How to make Gluten Free Char Siu Bao

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Bento Ideas Chinese food dairy free Dinner menu gluten free Quick and easy

How to make Gluten Free Char Siu Bao

Hi All

This time I made Char Siu Bao for Gluten Free.
This recipe doesn’t need time for the dough to rise and uses the same pork belly bites again so saving time and effort.

Tips for this recipe
For the filling will give you enough for 10-12 Gluten free Char Siu Bao.
The dough recipe will produce 5-6 Gluten free bao so if you want to make 10-12 each of gluten free Char Siu Bao, please double amounts.
When you steam Char Siu Bao, cover the lid with kitchen towel so don’t drop excess moist on Char Siu Bao.
Using pudding moulds and put muffin or cupcake cups in the moulds to hold Char Siu Bao in shape.
If you don’t have a steamer, use deep frypan. (Check the video how to)

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How to make Gluten Free Char Siu Bao

This recipe doesn’t need time for the dough to rise and uses the same pork belly bites again so saving time and effort.
Course Bread
Cuisine Gluten free
Keyword dinner menu, easy, Gluten free, quick
Prep Time 15 minutes
Cook Time 15 minutes
Servings 5 people

Equipment

  • 1 Steamer if you don't have one, use deep frypan

Ingredients

For Char Siu Bao filling

  • 250 g Pork belly bites From Coles
  • ½ each Onion
  • 95 g Spring onion
  • 1 tsp Garlic Grated
  • 1 tsp Gigner Grated
  • 1 tbsp Sugar
  • 1 tbsp Honey
  • 1.5 tbsp Tamari
  • 1 tbsp Sake
  • 1 tbsp Olive oil
  • ½ tbsp Starch
  • 1 tsp Water

For Gluten free Bao

  • 150 g Gluten free self raising flour
  • 200 ml Rice oil
  • 30 g Raw sugar
  • 1 tbsp Rice oil

Instructions

  • Chop the spring onion and onion fine.
  • Grate garlic and ginger (I often use already grated ones from a jar or tube)
  • Remove the pork skin and chop the pork small pieces.
  • Add sesame oil into a frypan and turn heat to mid.
  • Cook the onion and spring onion until soft.
  • Add the ginger and garlic and stir.
  • Add the pork and cook until it soft.
  • Add sugar, honey, sake, and Tamari and stir.
  • Put the starch into a bowl. Add the water and mix well. This is starch mixture.
  • Pour the starch mixture on the pork and stir until it thickens.
  • Pour the pork mixture on a tray and let it cool down.
  • Making gluten free Bao, pour the rice milk into a bowl. Add rice oil and sugar and mix well.
  • Add the gluten free self-raising flour into the bowl and mix well.
  • Put muffin cupcake cups into pudding moulds.
  • Fill the mould halfway with the gluten free Bao mixture.
  • Put the pork mixture onto the Bao mixture.
  • Cover the pork mixture with the remaining Bao mixture.
  • Place the moulds into the steamer.
  • Fill the bottom of the steamer with water and bring to the boil.
  • Cover the steamer’s lid with towel. (If you are using a bamboo steamer, you don’t need a towel.)
  • Steam Char Siu Bao for 12-15mins.
  • After 12mins, remove char Siu Bao from the steamer and let them cool.

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Lot of goodness in a bowl, how to make Tonjiru miso soup

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breakfast dairy free Dinner menu gluten free Japanese food recipes Quick and easy

Lot of goodness in a bowl, how to make Tonjiru miso soup

Hi there!

How is going?
Do you like Miso soup? I found lots of people think Miso soup is just wakame and tofu, or onion and wakame. When I had a Japanese restaurant, a girl ordered miso soup but was expecting just wakame and onion or tofu with miso. We served Tonjiru, or Buta-jiru, with lots of veges and pork which is the recipe I’ve posted this time. Anyway, she said that this isn’t miso soup, miso soup had only wakame and onion. That’s not always the case so I’m going to talk a little about miso soup.

Miso history
The word “miso” first appeared in literature in the Heian period (794-1185). At that time, miso was not used as a seasoning in cooking as it is today but was used for dipping, licked, or eaten as is. It was also used as a salary or gift for people of high rank and was a precious commodity that could not be consumed by the common people.

In the Kamakura period (1185-1333), under the influence of monks who came to Japan from China, mortars were used to grind miso grains, which dissolved easily in water and came to be used as miso soup. It is said that with the appearance of miso soup, the basic diet of the Kamakura samurai, “one soup, one vegetable (main dish, soup, side dish, and pickles)” was established. Originally, it was a meal that emphasized frugality, but today it is treated as a balanced style of eating.

Warlords always carried miso as food on the battlefield. At that time, miso was not only a seasoning, but also a valuable source of protein. It was also a nutritious food that could be preserved, so they dried or grilled it to make it easier to carry. Shingen Takeda called it “Shinshu miso,” Hideyoshi Toyotomi and Ieyasu Tokugawa called it “soybean miso,” and Masamune Date called it “Sendai miso.

As the population of Edo grew the demand for miso far exceeded the available supply so more and more miso was sent to Edo from Mikawa and Sendai, and miso shops prospered. As the population of Edo was more male than female, eating out became popular so more and more miso dishes appeared and Miso soup became the taste of the common people and part of their daily lives.

Types of Miso

It is said that there are more than 800 miso breweries in Japan. Most of them were established in the Edo period (1603-1868), and many of them are named after the clan that lived there at that time.
In Hokkaido, medium dry miso with a red color is the mainstream, while Sendai is famous for Sendai Miso, a red dry miso that has been handed down since the days of the Masamune period. Although rice is the most common grain used for miso throughout Japan, beans are used in the Chubu region, and barley is used in some areas of Kyushu and Shikoku.

Most people think that miso soup is just scallions and wakame or tofu, but you can add whatever you like to miso soup.
For example, some people add cabbage, eggplant, fried tofu, zucchini, carrots, daikon, salmon, chicken, and milk.
My favourite miso soup is pork miso soup. It has a lot of ingredients and is quite filling on its own.

Butajiru (Tonjiru) history
There are many theories about the origin of this soup, including the theory that meat was added to kenchin-jiru. This theory is a reference to botan-nabe, when the former Japanese Navy made it with miso instead of curry powder. In addition to its delicious looks and taste of Tonjiru you can get a variety of nutrients such as protein, vitamins, and minerals in one dish.

Where you get ingredients
Miso paste-you can buy at Woolworth, Coles, Asian shops
Dashi powder-Woolworth, Coles, or Asian shops
Konjac- Asian shops (You don’t have to use it)

What is konjac?
Konjac has long been called “grated sand for the stomach” or “the broom for the stomach.
This means that eating konjac, which is rich in dietary fibre, cleanses the body of unnecessary substances.

Tips for this recipe

Tonjiru (Butajiru) is basically a combination of pork and plenty of root vegetables. In this case, I used daikon, carrots, onions, sweet potato, and Konjac.
As for pork, I recommend using thinly sliced pork belly, which has a good amount of umami and fat. I think the thinner pork is better than the thicker pork as it blends well with the soup.

To make a delicious Tonjiru, it is important to stir the ingredients before adding water or soup stock.

After adding the water, increase the heat and wait for it to boil. When the water boils, scoop out the scum with a ladle.

Before adding miso paste, check all vegetables are soft and remove scum.
Once you’ve added the miso paste, turn off the heat. Don’t allow it to boil otherwise you soup will taste salty.

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Tonjiru (Butajiru)

An easy and authentic Tonjiru miso soup with lots of goodness.
Course Soup
Cuisine Japanese
Keyword dairy free, Gluten free, miso, quick
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients

  • 220 g Thin Sliced pork
  • 160 g Sweet potato Middle size 1 each
  • 150 g Onion 1 each
  • 140 g Daikon White radish
  • 60 g Carrot Small size 1 each
  • 1 pack Konjac
  • 1 tsp Salt for Konjac
  • 2 tsp Dashi powder
  • 65 g Miso paste
  • 1 L Water
  • 2 tbsp sesame oil

Instructions

  • Unpack the konjac, score on both sides, then cut it into bite sized pieces.
  • Put the konjac into a bowl. Add 1 tsp of salt, rub well, then leave 15mins.
  • Cut the onion, carrot, and sweet potato into bite sized pieces.
  • Cut daikon into quarter round.
  • Put all vegetables into a bowl, add water, wash them, then strain the water.
  • Cut the pork into bite sized pieces.
  • Add water into the konjac bowl, wash, then strain the konjac.
  • Add sesame oil into the pot and turn heat to mid.
  • Add the pork and cook through.
  • Add the onion and stir, then add all remaining vegetables and stir well.
  • Add the konjac and stir well.
  • Cook the vegetables for 2-3 mins.
  • Add 1L of water into the pot and bring to the boil.
  • Once boiling, remove any scum.
  • Check the vegetables are soft, if still hard, reduce heat to low.
  • Add the Dashi powder and miso paste. Simmer until the miso paste has melted.
  • Turn off heat and you’re done.

Video

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Categories
dairy free Dessert gluten free plant based Sweet Vegan

How to make Plant Based Raspberry Truffles

Hi there!

My husband loves this chocolate. Sweet and sour raspberry and nut ball with a dark chocolate coating. Seriously easy to make so you can make some for your loved ones.

What did I use for this recipe?

Frozen raspberry – You can use fresh ones if you want.
Dried cranberry (figs are good too)
Hazel nuts – I think raspberry and hazelnuts are a good match!
Vegan Raw Chocolate
Cacao batter – You can use coconut oil but they will melt in your hand, so Cacao butter is better.

Tips for making Raspberry truffle
• Roasted nuts produce a better flavour with chocolate. Sometimes I found raw nuts have an old oil taste which I don’t like at all.
• When you cook frozen raspberries and cranberries, just heat them enough to defrost them.
• When you are making raspberry and nut paste, if you feel the paste still too wet, add more desiccated coconut.
• I recommend peeled hazelnuts instead of skin on hazelnuts.
• If you are not vegan or have an allergy to lactose, you can use any chocolate for coating.

Print

Plant based Raspberry truffles

these truffles are tasty and easy to make
Course Dessert
Cuisine Plant based
Keyword dairy free, Gluten free, plant based, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Servings 17 each
Author The Grazing Wombat

Equipment

  • 1 Mixer
  • 1 Blender

Ingredients

For raspberry and nut paste

  • 100 g Frozen raspberry
  • 70 g Dried cranberry
  • 50 g Maple syrup
  • 30 g Desiccated coconut
  • 110 g Hazelnut
  • ¼ tsp Salt

For chocolate coating

  • 70 g Vegan raw chocolate
  • 20 g Cacao butter
  • 70 g Macadamia nut milk

Instructions

For raspberry and nut paste

  • Preheat the oven to 150℃.
  • Roast hazelnuts for 10mins.
  • After 10mins, remove the hazelnuts from the oven and let them cool.
  • In the meantime, put frozen raspberries, cranberry, and maple syrup into a pot and turn heat to mid. Cook until the frozen raspberries are defrosted. Cook for 2-3mins more then turn off the heat.
  • Put the berries into a mixer and blend well.
  • Put the berry paste into a bowl.
  • Put the hazelnuts and desiccated coconut into a blender and blend well.
  • Add the nut paste into the berry paste and mix well. (If it is too wet, add more desiccated coconut.)
  • Make 16-17 portions, place them on a tray, and put them in the fridge.
  • While they are cooling make the chocolate coating. Put a bowl on a pot of boiling water.
  • Add the raw chocolate, cacao butter, and macadamia nut milk and melt all ingredients as stirring well.
  • Once everything has melted, remove the bowl from the pot.
  • Coat the raspberry and nut balls with the chocolate and put them on a tray lined with baking paper.
  • Top with cacao nibs or crushed nuts and put them in the fridge for 2 hours.

Video

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

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Categories
dairy free gluten free plant based Quick and easy Vegan Whole food recipes

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

Hello how are you everyone?

This recipe is gluten free, yeast free, vegan and you don’t have to knead the dough.
You can buy gluten free bread at shops, some are good, some are not but I found them all to be quite expensive.

Image

I tried many times to come up with a gluten free, yeast free, vegan bread recipe but just couldn’t get it right, something was missing to make it perfect.

Sometimes, gluten free bread that I found from shops was dry and hard. I wanted to make gluten free, yeast free, vegan bread and my goal was a nice soft loaf with a texture as close as possible to regular wheat bread. It took a lot of experimenting but I finally found the perfect recipe!

Here is what we need (and the brands I used).

Brown Rice flour
Coco Earth Certified Organic Brown Rice Flour 300g from Coles.

Tapioca Flour
Ceres Organics Tapioca Flour 600g
Psyllium husk
Macro Organic Psyllium Husk 250g
Buckwheat flour
Macro Organic Buckwheat Flour 500g
Besan flour (chickpea flour)
Lotus Besan flour organic 500g

Rice milk
Australia’s Own Organic Long Life Rice Milk 1L

Multigrain Rice
Check my recipe how to make multigrain rice without rice cooker.
Make the rice into a dough, this will make the loaf soft and chewy like regular wheat bread.

What mistakes I made
The first time I tried the gluten free, yeast free, vegan recipe I had come up with it was ok but too doughy.
I looked through my old recipes and tried to figure out what went wrong. The ingredients were all good but it was the cooking times and temperatures I just wasn’t getting correct. It took me three goes to get it just right (sounds familiar).

What is good with this bread.
Jam, spreads
Ham, cheese (if you are not vegan)
Avocado
Tomato
Banana
Dip with olive oil with balsamic vinegar etc….

Print

Gluten, yeast free and vegan bread

texture is like regular bread
Course Bread
Keyword Gluten free, plant based, Vegan, yeast free
Prep Time 15 minutes
Cook Time 1 hour
Servings 4 people

Equipment

  • Cake or bread tin 22cm x 9.5cm x 8cm

Ingredients

1st prep

  • 35 g Psyllium husk
  • 150 g Rice milk

2nd prep

  • 140 g cooked Multigrain rice or regular rice
  • 75 g Rice milk

Other ingredients

  • 120 g Brown rice flour
  • 120 g Tapioka flour
  • 50 g Chickpea flour Besan flour
  • 50 g Buckwheat flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 tbsp Maple syrup
  • 1.5 tbsp Olive oil
  • 350 g Rice milk

Instructions

1st prep

  • Preheat your oven to 190℃.
  • Lay the kitchen paper into the tin.
  • Put 140g of the cooked multigrain rice and 75g of rice milk into a blender and blend well (its ok if there is a little chunk left)

2nd prep

  • put 35g of psyllium husk and 150g of rice milk into a bowl and mix well.

other ingredients

  • Sift all flour into another bowl.
  • Sift Baking powder, Baking soda and Salt into the flour bowl.
  • Add 350g of rice milk, 1.5 tbsp of olive oil, and 1 tbsp of maple syrup into the psyllium husk’s bowl and mix well.
  • Add the flour into the psyllium husk and mix it all together until it forms a dough.
  • Put the dough into the tin and flatten it. Garnish the top with pepitas.
  • Put the dough into the oven and cook for 40mins.
  • After 40mins, reduce the oven temperature is 170℃ and cook the bread for 10mins.
  • After 10mins, check inside bread temperature and if it’s 85℃, its done.
  • Take it out from the tin and cool it down on a rack.

Video

How long this bread in the fridge.
In the fridge I recommend 2-3 days. If you want to keep it longer, slice the bread, and put it in the freezer. When you want some toast it in a frypan and put on whatever you like.

Categories
dairy free Dinner menu gluten free Izakaya menu Japanese food recipes plant based Quick and easy Vegan

Popular Izakayas Dish Age-Dashi Tofu at Home!

Hi all

This time I am going to show you how to make Agedashi tofu
Agedashi tofu is very popular at any Izakaya restaurant, but you can make it yourself very easily
So, would you like to try it at home?

INGREDIENTS FOR AGEDASHI TOFU

What you need

Dashi powder: you can use Shiitake mushroom, kelp (kombu), or Bonito dashi powder.
Where can you get them? Usually, Asian shops but sometimes Woolworths will have it.

Tofu: Using Momen tofu is better as it’s a little firmer. You can use silken tofu but it’s sometime difficult because it’s soft.
I use Japanese style tofu not Chinese ones.

Soy sauce: if you are gluten free, use Tamari.

Mirin: if you are gluten free, check always check the label, sometimes they contain wheat.

Tips for making Agedashi tofu

• Dry Momen tofu.
Just wrapping the tofu with paper towel is fine.

• Before you deep fry your tofu, make the sauce.
Once deep fried the tofu will eventually soften. Have the sauce ready to go so your tofu has a nice crunch.

Print

Agedashi Tofu

popular dish at Izakaya Agedashi Tofu
Course Appetizer
Cuisine Japanese
Keyword Gluten free, tofu, Vegan
Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

  • 300 g Momen tofu
  • 1 each Eggplant
  • 1 tbsp Starch
  • Oil for deep-fry

For dashi sauce

  • 250 ml Water
  • 4 g Shiitake mushroom Dashi powder
  • 1 tbsp Mirin
  • 2 tbsp Soy sauce
  • Spring onion For garnish

Instructions

  • Wrap tofu with kitchen paper to make sure it’s dry.
  • Making the sauce; pour 250ml of water into a pot and turn heat to mid.
  • Add shiitake mushroom dashi powder, mirin, soy sauce and melt all ingredients.
  • Remove the top of the eggplant and cut it in half.
  • Score the eggplant’s skin (see the photo)
  • Cut the eggplant in 3 (see the photo)
  • Cut the tofu in 6 pieces
  • Heat up oil in a pot for deep frying.
  • Deep fry the cut eggplant pieces. When cooked through remove the pieces from the oil and put them on a tray.
  • Cover the tofu with starch and deep fry the tofu until the outside is crunchy.
  • Heat up the sauce and put the eggplant pieces into the sauce (Don’t put the tofu in yet you want to leave it crispy on the outside.)
  • Put the tofu into a bowl, transfer the eggplant from the sauce into the bowl and pour the sauce on both. Garnish with shallots for extra pro-look points

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Categories
dairy free Dinner menu gluten free Italian food plant based sauces Vegan Whole food recipes

No Waste! How to make Chunky Tomato Pasta sauce

tomato sauce

Hi All

The other day I felt like eating a beautiful tomato sauce with pasta. So I got some fresh basil and tomatoes from the vegetable market and made a fresh tomato sauce.

tomato and basil

When I removed the tomato’s skin and seeds I thought that’s a lots of waste, so I am going to use it all.
Why? Not just to reduce waste but the tomato’s skin has lots of lycopene.

skin and seeds

What is lycopene?
Oxidation within your body can lead to your skin aging, damage to cells and blood vessels, and a decline in organ function. One of the most effective antioxidants is Lycopene.
Lycopene works to prevent active enzymes from oxidizing.

tomato in water

You can choose different styles of sauce

1. Remove the skin and seeds parts and put them blender with balsamic and blend then mix other ingredients for a chunky sauce.

blended

2. Leave the skin and seeds, cook it all together then put it in the blender for a smooth sauce.

I like a chunky tomato sauce how about you?

tomato with basil

Uses for tomato sauce
This sauce can be used for pasta, chicken parmigiana, meat balls, baked white fish etc.

Print

No waste chunk tomato pasta sauce

using fresh tomato and no waste tomato pasta sauce
Course Sauce
Cuisine Italian
Keyword Gluten free, homamade, pasta sauce, plant based, Vegan
Prep Time 25 minutes
Cook Time 45 minutes

Ingredients

  • 1 kg Roma tomato
  • 2 each Onions
  • 15 g Fresh basil
  • 1.5 tsp Minced garlic
  • 1 tsp Dried basil
  • 1 tsp Dried oregano
  • ¼ cup Balsamic vinegar
  • 3 tbsp Olive oil
  • 2 tbsp Sugar
  • 1 tbsp Salt
  • ⅛ tsp Pepper

Instructions

  • Slice across the top of the tomatoes to easily peel the tomato’s skin.
  • Chop onions.
  • Pick basil leaves.
  • Chop the basil leaves
  • Cook the tomatoes for 15 seconds in boiling water.
  • Remove the tomatoes from the boing water and put them into cold water.
  • Remove the tomatoes’ skin and seeds (don’t throw out them)
  • Chop the tomatoes roughly.
  • Put the tomato’s skin and seeds parts into a blender and add ¼ cup of balsamic vinegar and blend well.
  • Put 3 tbsp of olive oil into a pot turn the heat to mid.
  • Cook the onion until soft.
  • Add 1.5 tsp garlic, 1tsp of dried basil, 1tsp of dried oregano, 2 tbsp of sugar, 1 tbsp of salt, and stir well.
  • Add the chopped tomato and blended tomato skin and seeds and stir.
  • Bring the sauce to the boil and then turn heat to low and simmer for 30mins.
  • Add fresh basil and 1/8 tsp of pepper. Stir well and you’re done.
  • Cool the sauce down and put into an airtight container or jar.

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