Moosewood Tofu Vegan Dumplings in Garlic/Miso Broth (vegan with gluten-free options)

Rocket & Roses Kitchen Play List:

Audioslave ~ Bring Em Back Alive
Tina Dico ~ Private Party
Airbourne ~ Rattle Your Bones
Dead Sara ~ Some Have It Bad
Paulo Nutini ~ Scream (Funk My Life Up)
Nerina Pallot ~ Alien
The Virginmarys ~ Bang Bang Bang
Debussy@ Reverie L 68
Julia Macinally ~ Sallianne
INXS ~ Listen Like Thieves
Bizet: Bel Officier (Carmen, le remendado la dancer)
Beth Hart ~ Better Man
Crowded House ~ When You Come
Halestorm ~ Don't Know How To Stop

I love a bargain and I have to say the recipe book that I found these recipes in was certainly that...1p! Yep! The book is quite ravaged and well used but a quick tidy up of the cover and pages and it was good to go. The cookbook in question is Moosewood Restaurant Low-Fat Favourites. As a vegan/veggie cookbook junkie I have been aware of their abundance of  mostly veggie recipe based cookbooks. But I've always selected veggie/vegan cookbooks over theirs when buying a fresh and new book for my collection. I have to say that I may have been unwise in this because the recipes I found between the covers of this book have been plentiful. This is the first I've actually made from the long list I have written down for testing. 

I chose this one because it fitted the food style I am testing right now. Japanese or Chinese dumplings are intriguing to me. Now don't be daunted by the list of ingredients...every one is worth it and it's not really a rocket scientist recipe. Once you get started its quickly put together and when sat back at my dining table with the filling and wrappers I found myself reaching a Zen moment as I stuffed and rolled the dumplings together. My first experiences were not so calming! Believe me but perseverance is the key to these little beauties and one day you will find yourself sitting at your counter or table happily spooning in filling and playing with new shapes. Honestly...I promise. 

The Garlic/Miso Broth was suggested as a complementary dish to go with the dumplings and I was very interested with the cooking method. Quickly roasting garlic cloves and then blending with miso (I used white miso this time) and water and then heated up with low-sodium veggie stock...beautifully simple. I knew I had to try it and I wasn't feeling the dumpling dip love the day I made them. So a good, healing and nourishing broth seemed the way to go...

I made one adaption and that was the amount of shitakes used. I used 2 caps which is far less than the recipe asks for. But that is simply my issue with mushroom but you folks who love those darn fungi will just devour the correct amount I'm sure. I wanted a hint of the taste but not the texture. I used the dumpling cooking method of steaming for 10 minutes this time so I can warn you they will stick together and to the steamer tray which was an interesting moment. But next time I will try cooking them directly in the Garlic/Miso Broth. Also the amount of garlic I used was much less but this was because I read the recipe as 1 head of garlic and quickly grabbed a bulb and got peeling. However when I re-read the recipe later I see that Moosewood suggested 20 cloves. I only used 8...that was plenty for today but I will try it with the correct amount next time. Yep I am a garlic lover...

The results...well hell...they were so good. The dumplings were packed with flavours and textures and they were tender and still a little chewy which is just how I like them. The Broth was everything a good miso broth should be. So good that I would just sit and sip it as a hot beverage. The dumplings and broth combined with a scattering of a few fresh veggies made for a great lunch. Not wanting to repeat myself but the words nourishing and healing come back to my mind. 

And finally...the dumpling wrappers were made with wheat flour this time. Believe me when I say I wasn't overly happy with this and I found them dense and filling because of this fact. But I am still experimenting with vegan and gluten-free wonton/dumpling wrapper recipes and when I finally find one or create one that actually works...I will be shouting it out from the blog tops! I look forward to that day...so if you have a recipe you would like me to test...hit my email baby...rocketandroses@aol.com

Tomorrow I am taking a break for a week as I am heading out for a holiday with My Love and our good pal Ann. We are hoping to relax, breathe and heal the soul for a while. Something all three of us need badly. We are road-tripping down to the coast and I don't care if it rains the entire time...its a holiday for which I am extremely grateful. 

Moosewood Tofu Vegan Dumplings in Garlic/Miso Broth (vegan with gluten-free options)

Moosewood Garlic/Miso Broth              Makes 6 cups
(Recipe from Moosewood Restaurant Low-Fat Favourite Cookbook)

1 large whole head of garlic (approx 20 cloves) see note above
1/4 cup miso (use miso of your choice)
3 cups of filtered water
3 cups of low-sodium veggie stock 

Pre-heat your oven to 200'C/400'F/GM6. Peel the garlic cloves and place onto a baking sheet. Bake in the oven for 15 minutes. Your garlic cloves need to be golden brown not dark brown.

Place the baked garlic cloves in a blender with the miso and water and blend until smooth. Add this to a med sized saucepan with the veggie stock and gently heat through when ready to serve. Never allow it to boil. 

Moosewood Tofu Vegan Dumplings     Makes 48
(Recipe from Moosewood Restaurant Low-Fat Favourites)

1oz dried shitake mushrooms (I used 2 caps)
2 cups boiling water
6 garlic cloves, micro-grated
1 tbsp fresh ginger root, micro-grated
1 tsp ground anise
1 cup peeled and grated carrots
2 cups fresh mushrooms, minced (I used Enoki)
1 cup Chinese cabbage, minced
1 tsp rapeseed/canola oil
4oz pressed tofu, crumbled
3 tbsp soy sauce/tamari or Braggs
2 spring onions, minced
1 tbsp Hoisin sauce (optional)
1 tsp chilli paste

1 packet of wonton or dumpling wrappers (GF if able)

Place the shitake mushrooms in a bowl and cover with the boiling water for at least 20 minutes. When the mushrooms have softened, drain them and finely mince the caps. You can save the strained water and use as a stock if you wish. 

Put the shitakes, garlic, ginger, anise, carrots, fresh mushrooms, cabbage and oil. Cover and cook for 5 minutes. Stirring frequently. Place the tofu, Hoisin sauce, chilli paste, spring onions and soy/tamari or Braggs and stir very well to evenly distribute the sauces in the tofu crumbs. Add this to the saucepan and stir in. Cook for a further 3 minutes and then remove from the heat. Set to one side. 

Set up your dumpling rolling station as follows. Small chopping board in front of you. Large baking sheet to one side and the saucepan with the stuffing on a trivet to the right. Small bowl of water and a smaller bowl of brown rice flour. And here goes....take one wrapper and using your finger, brush water around the outside edge of the wrapper. Place a heaped tsp of stuffing in the centre of the wrapper and then quickly bring the edges together. I played around and ended up with fours shapes. But the basic and most quickly done is simply bringing the two edges together and press them to seal, leaving you with half moon shaped dumplings. If this is your first time...I would go with that shape. Place the shaped dumplings onto the baking sheet but do not allow them to touch and when all are done cover with cling film and place into your fridge until ready to cook. You can freeze some very easily at this stage. Line a box with baking parchment and place a layer of dumplings (not touching) into the bottom. Repeat this until your box is full and then freeze and they will stay good for at least 4 months. 

Cook the dumplings in one of the following ways: 

Gently simmer the dumplings in water or broth for 5 minutes. 

Saute them in a skillet prepared with 1/2 tsp of oil for 2 minutes on each side. Pour in 1/4 cup of water, cover, and steam for 4 minutes. 

Steam the dumplings in a steamer basket or sieve over boiling water for 7 to 10 minutes. 

Gently heat the Garlic/Miso Broth and place 5 of the dumplings in a bowl and then pour over a ladle of the broth. Scatter over a few fresh veggies of your choice and serve while its still hot. 

Although the dumplings are also good served at room temperature with the following sauce:

2 tbsp soy sauce/tamari/Braggs 
2 tsps rice wine vinegar
1 minced spring onion      Simply whisk together folks

Enjoy! 

Thanks for stopping by and I hope you have a splendid week and I will be back with your all soon....right time to pack and hit the road. 

~Red~ 

NB: These recipes are not my own and therefore I take no credit for them whatsoever. They are the hard work and creation of the folks of The Moosewood Collective and theirs alone. I thank them for sharing such great recipes...~R~


  
 


 
   

Rocket & Roses Lotus Root Miso Soup (vegan & gluten-free)

Rocket & Roses Kitchen Play List:

Gwen Stefani ~ Cool 
Bonnie Raitt ~ Thing Called Love
Audioslave ~ Wide Awake
The Cranberries ~ Do You Know
The Trews ~ 65 Roses
Schubert: Ave Maria 
Bowes & Morley ~ I'd Take The Stars Out Of The Sky
The Rolling Stones ~ Under My Thumb
Jace Everett ~ More To Life
Bon Jovi ~ Lie To Me
Black Stone Cherry ~ Dance Girl
Janiva Magness ~ Some People Say
Blackwolf ~ Only Said In Silence
Slash ft Fergie ~ Beautiful Dangerous

I really have been enjoying my experiments in Japanese inspired cuisine. Today's recipe is one of my favourite outcomes of those sessions. I am on record as being an extremely mushroom challenged person but enoki are the exception to that rule. I love them...raw or warmed through in a hot meal. Lotus root is also another 'new to me' love. Neither have a particularly strong flavour but both come alive when added to the right dishes. I greatly enjoyed both in this miso soup. I love the savoury broth and the many layers of texture provided by the veggies. The heat from the chilli and ginger end every mouthful perfectly. Foods that are healing are very important to me and you certainly feel nourished, cherished and a step closer to being healed when eating this soup. Something all of us can appreciate...isn't it?

Rocket & Roses Lotus Root Miso Soup

Rocket & Roses Lotus Root Miso Soup     Serves 2
(Original recipe from the Rocket & Roses Vegan Kitchen)

1 garlic clove, micro-grated
1/2" piece of fresh ginger root, micro-grated
1 spring onion, minced
3/4 cup fresh vegan dashi stock (this is the recipe I use)
1 1/2 cups of filtered water
1 red chilli, cut in half & sliced, seeds included
1 head of Pak Choy, green and white parts separated, sliced
2 spring onions, sliced diagonally into 1" pieces
1 carrot, cut into 1/2" coins, cut into flowers
4" piece of Daikon/Mooli, cut into strips
2 slices of par-boiled lotus root chunks, quartered 
1 tbsp sweet white miso 
1 oz Enoki mushrooms, roots trimmed off and rinsed

In a med wok bring the water and dashi stock to a gentle boil. Add in the garlic, ginger, chilli and minced spring onion and bring back to a gentle boil. Reduce the heat slightly and simmer for 5 minutes. 

Add the pak choy stalks, spring onions, diakon, carrot flowers and lotus root continue to simmer for a further 5 minutes. 

Add the pak choy greens and simmer for 2 minutes more. 

Measure out the miso paste onto a spoon and then gently stir it into the stock until it has melted completely. The stock will look cloudy (and taste so good!) and simmer for another 2 minutes. Remove from the heat and scatter the enoki mushrooms over the soup and leave to heat through and then serve...

Enjoy! 

Thanks for stopping by and I hope you have a reason to smile today...

~Red~ 

NB: This is my creation. I have no problem with you using it or sharing it. I simply ask that you give credit where its due and make links back to this posting. Many thanks...~R~ 
 
  

Andoh's Quick Fix Pickles: Fruity, Sweet And Sour Daikon (vegan & gluten-free option)

Rocket & Roses Kitchen Play List:

Thunder ~ Lola
Rival Sons ~ Open My Eyes
Stevie Wonder ~ Signed, Sealed, Delivered I'm Yours
Scissors Sisters ~ Take Your Mama
KT Tunstall ~ Saving Face
INXS ~ Never Tear Us Apart
Black Stone Cherry ~ Lonely Train
Dead Sara ~ We Are What You Say
Kenny Wayne Shepherd Band ~ Shame, Shame, Shame
Skid Row ~ Piece Of Me
Thunder ~ She's My Inspiration
VAST ~ Can't Say No
Alison Moyet ~ More
The Union ~ The Space Between Us

I recently bought myself a second hand copy of Elizabeth Andoh's Kansha cookbook. It is a cook book that celebrates the vegan and vegetarian traditions of Japanese cuisine. I had been coveting it for a while and knew it would be all the things a good cook book should be. From the moment I held it in my hands I was enchanted. I made a large pot of green tea and sat down with it and read it cover to cover. Visually it's cook book perfection and it is a captivating read. The recipes are on the whole simple and every one I have tested so far have been a little bit of vegan Japanese food heaven. Kansha has quickly endeared itself to me and I would say it's easily one of my most favourite cook books of all time. Its now a treasured possession...

I made these pickles because I was creating some Japanese inspired recipes of my own and had realised I was missing a key ingredient for the meal. Pickles!! Now traditional pickles take time to ferment. I did not have this luxury and turned to the Pickles section of Andoh's book. I found this recipe and seeing the words quick and fix in the title had me rummaging around in my fridge to check for diakon and apples as everything else was stock cupboard items. And 15 minutes later I had sliced diakon and apples in a covering of salt and soaking and a quickly heated stock/brine cooling in a pan. The hardest part of this recipe is the 'not' rinsing the salt off of the diakon and apple when they have had their soaking time and it was amazing how much liquid leached out from them. Giving them a good press and toss really helped as mine held onto their moisture until I started to..well..assist them! In under an hour I had a jar of pickles sat in my fridge awaiting use. Marvellous!

Ann, who was here for the day helping me recipe test, became addicted to these pickles. We divided them up on the day and she ate hers as a snack and I have since made her another jar. It's easy to see why she liked them because the resulting pickles were indeed sweet as the apple brings a great fresh sweetness to the pickles. The diakon is a sturdy texture and takes on the fruitiness perfectly. The brine isn't an overpoweringly salty one which can sometimes be off putting as the salt dissipates into the sweetened brine. We 'blanked' on our day of testing that Andoh suggests scattering toasted sesame seeds. So when I read the recipe through again a few days later I spotted it and did indeed scatter the beautiful black and white sesame seeds I had toasted and sealed in a tiny jar....and On My Goodness...the transformation from a great sweet pickle to exceptional pickle was a foodie mind blowing experience for me. Wow...and I never say that easily...

Andoh's Quick Fix Pickles: Fruity, Sweet And Sour Daikon (vegan & gluten-free)

Andoh's Quick Fix Pickles: Fruity, Sweet & Sour Daikon
(Recipe from KANSHA/Celebrating Japan's Vegan & Veggie Traditions/Andoh)

Sweet and sour marinate:

3 tbsp rice vinegar
1/4 cup stock or water
drop of light colour soy sauce (I used Braggs)
1 tbsp sugar (I used brown sugar/stevia blend)
2-3 strips of lemon peel or 1/4 tsp grated lemon zest
1" square of kombu
1 small tart apple about 6 oz, quartered, cored and thinly sliced or 1/4 cup 1/2" long matchstick cut apple peels 4oz
1 tsp kosher salt
1 chunk of daikon about 8oz unpeeled, cut into half moons
1 tbsp white sesame seeds, freshly dry roasted (I also used black)

Make the marinade:
Combine the vinegar, stock, soy (Braggs), sugar, lemon peel and kombu in a small saucepan over low heat and heat slowly, stirring, just until the sugar dissolves. Remove from the heat and pour into a one pint glass jar and let cool naturally. The marinade can be made up to one week in advance and refrigerated. Bring to room temperate before using. 

Place the apples in a small bowl, add 1/2 tsp of the salt, and toss to coat evenly. Place the daikon slices in another small bowl and toss with the remaining salt. Let the apple and daikon slices sit for 10 minutes; moisture will form. If your apple has red skin the colour may bleed, tinting the brine. Lightly press and squeeze to encourage further wilting. Drain the apple and daikon slices then press out the excess liquid. 

Transfer the wilted apple and daikon to the marinade. Place the kombu on top to keep the apple and daikon submerged in the marinade. Cover and marinate for at least 30 minutes at room temperature (refrigerate if you wish to hold for longer than four hours) or for up to 24 hours in the refrigerator. 

When ready to serve, use clean dry chopsticks or a fork to remove pieces from the marinade. Press out the excess liquid, then mound teepee style and garnish with the sesame seeds. 

Refrigerate and use within one week. 

Enjoy!

Thanks for stopping by and I hope your day is going well?

~Red~

NB: This is not my creation and I take no credit for it whatsoever. It is the hard-work and creation of Elizabeth Andoh and hers alone. I thank her for such an inspirational cook book and for sharing her beautiful recipes. ~R~

 

SUMA: Konnyaku Sushi Two Ways (vegan & gluten-free)

Rocket & Roses Kitchen Play List:

Natalie Imbrugia ~ Big Mistake
Foo Fighters ~ I'll Stick Around
Thunder ~ Broken 
Jack Johnson ~ Cupid
Maroon 5 ~ She Will Be Loved
The Cranberries ~ Salvation (Live in Paris)
Buckcherry ~ My Friend (Acoustic)
James Morrison ~ If You Don't Wanna Love Me
Pearl Jam ~ Man Of The Your
Otis Redding ~ Hard To Handle
Clawfinger ~ TheTruth
Garbage ~ The Trick Is To Keep Breathing
Kenny Wayne Shepherd Band ~ While We Cry (Live)
Thunder ~ Wonder Days

I had fun creating the dishes for my Suma Bloggers Network posting. Since the new year I have been exploring Japanese cuisine..well the veggie and vegan kind. And I've really been enjoying the research and gathering of ingredients. When it came time to make my Suma Wholefoods ingredients selection I lost myself in their fantastic offerings of Japanese foods. When my box arrived I started scribbling down recipe ideas straight away. And I had so many options...and for that reason I am bringing three recipes to this posting. They have been tested and devoured and I promise you...the dipping sauce is a little addictive. Now some sushi purists could argue that I've strayed a little from traditional Japanese flavourings but I would simply state...these recipes are inspired by the Japanese cuisine. It's taken me some time to find my seaweed love but I really think I'm there. 

Konnyaku...have you heard of this? I confess I hadn't until I was flicking through the Suma catalogue. I ordered some out of curiosity and I have to say when we opened it, it is the most unpleasant food item I've ever smelt. I ordered the brown block which is seasoned with ground kelp. Goodness me...it was an experience. It had my pal Ann fleeing the kitchen in horror whilst I rinsed and re-rinsed the block of shivering jelly. I had researched the product and the uses of so was ready for the jelly/rubbery/wobbly texture. (Am I selling this to you?) But no where in that research did it prepare me for the odour. It's awful so we set about preparing it with the kitchen door and windows open. You initially boil the prepped pieces for 5 minutes and then rinse and drain them. At this point I felt the need to wash the pans used, in an effort to eradicate the smell further. Once the prepped Konnyaku is seasoned and other ingredients are added the smell dissipates. 

Konnyaku is high in fiber, has almost no calories and is widely used as a diet food in Japan. I wasn't aware of this until after my purchase. I decided to divide my block into two parts and use them as the main ingredient in two sushi dishes I had created. Originally I was going to use tofu but was very happy to try something new. For the more traditional style of sushi I went for a spicy addition and then minced down the cooked Konnyaku. For the open sushi I kept the seasons savoury and finished the cooking process by baking the slices off and then finely shredding them to scatter over the fresh veggies. If I'm honest with you I wasn't sure if I would be able to enjoy the texture of Konnyaku...but I surprised myself and enjoyed it very much. And having run the gauntlet of using Konnyaku once and knowing that it takes...well a peg on the nose whilst prepping it...I would happily use it again. 

I made a choice to use brown rice in both my sushi recipes. It is my personal preference but using traditional sushi rice would work well if that's your choice. I spread a thin layer of wasabi paste across the sheets of nori when making the first sushi recipe. This is great for flavour but also assists with the sticking of the rice to the sheet. I scattered over toasted sesame seeds and then placed the asparagus slices, red pepper slices and lemon zests in a row. The minced Konnyaku was placed along the veggies and then the roll was made. I made two rolls and had 16 sushi pieces..some more perfect than others! Ahem! 

I made a dipping sauce using black rice vinegar, Braggs, sugar/stevia, dried chilli flakes and finely chopped fresh coriander. It was delicious and complemented the sushi pieces very well. The sushi itself was of great textures, the individual flavours worked perfectly with the fresh asparagus and slightly spiced Konnyaku. I was extremely happy with this recipe and we both devoured every bite. Ann (incredible friend and willing kitchen bitch helper) has become a little addicted to the dipping sauce. I have warned you twice now..

The open sushi idea came from a trip to my local Chinese warehouse. I found little packets of pre-seasoned nori sheets cut into little rectangle shapes. I instantly had visions of creamy avocado, brown rice and plentiful mounds of fresh veggies. It really was that simple...but the difference in flavours was intense. It is a very different experience entirely as the creamy avocado is the first flavour to hit your tastebuds followed by the nori sheets and as you get munching the fresh flavours of the vegetables come through and then the earthiness of the enoki mushrooms. The final flavour of the savoury konnyaku strips joins the party and blends well with the others. It was also great fun sitting together and building your little stacks...a great platter to share. 

During the recipe testing I also made a dip to go with some lotus chips. The lotus were seasoned with shichimi and I wanted a cooling dip to enjoy with them. I opted for silken tofu, fresh lemon & ginger juices and used a 'new to me' product Umiboshi paste. Believe me when I say just a tiny tip of the tsp was measure enough to balance out my dip. It is a very salty ingredient but you also get the slight pluminess too. It worked very well for my R&R Fragrant Cool Dip 

During the recipe testing day I also made a dessert using Suma Incan Berries. I partially re-hydrated the berries and combined some cooked brown rice with unsweetened almond milk and agave syrup. But I will be posting that recipe soon - bet it has got you intrigued, eh? 

I had a great time creating these recipes and spending the day recipe testing with my pal Ann. We sat down to an evening meal of all the recipes and the banquet was something else. So thank you to Ann for helping me...you rock. And thank you to Suma Wholefoods for allowing me to be part of the Suma Bloggers Network. So time to start plotting once again....
 

Rocket & Roses Asparagus & Chilli Konnyuka Brown Rice Sushi

Rocket & Roses Asparagus & Chilli Konnyuka Brown 
Rice Sushi    Makes 16 pieces

110g Yutaka Brown Konnyaku 
freshly boiled filtered water

freshly boiled water
3 spring onions, finely sliced
2" piece of fresh ginger, micro-grated
1 large garlic clove, micro-grated
1/2 tsp low sodium salt
1 tsp brown sugar/stevia blend
2 tbsp Braggs (or tamari/soy sauce)
1/2 tbsp vegan oyster sauce
1 tbsp extra hot chilli sauce
1 tsp rapeseed oil

2 sheets of Nori
3/4 tsp wasabi paste 
1 cup of seasoned cooked brown rice
toasted black and white sesame seeds
4 thin asparagus, tips removed, stalk sliced into strips
1/3 red bell pepper, thinly stripped
1/4 tsp lemon zest strips
8 tbsp minced chilli konnyaku

Step 1: Rinse the block of konnyaku. Cut into strips and place in a wok and cover with freshly boiled filtered water. Bring to a boil and cook for 5 minutes. Remove the strips onto some kitchen towel and scrub the saucepan. 

Place the strips back into the cleaned saucepan and add the spring onions, ginger, garlic, salt, brown sugar/stevia, Braggs, vegan oyster sauce and extra hot chilli sauce. Stir well to coat the strips. Add enough freshly boiled filter water to just cover the strips and bring to a boil. Reduce the heat to leave the mix simmering. Cook until the liquid has cooked off and the strips are slightly sticky. Set to one side to cool. 

Take the cooled strips and using a large knife mince them down and set to one side for sushi assembly.

Step 2: Take one nori sheet and place it on a cling-filmed wrapped sushi bamboo mat. Brush a layer of wasabi paste over the entire sheet. Take the brown rice and press it down over the wasabi pasted sheet, leaving approx 1 1/2" space at the top edge (the furthest away from you). Sprinkle over the toasted sesame seeds. 

One inch in from the edge closest to you lay some asparagus strips from one side to the other..try and keep it straight. Do the same with the red pepper strips and sprinkle over some of the lemon zest. Press it down and then add a layer of the minced konnyaku. 

Damp down the bare nori strip at the top with a little water. Start to roll the mat over and gently but firmly pull in the mat to make sure the filling stays inside. Keep with this action until the roll is complete and the dampened nori has sealed against the edge. Remove the mat but keep the cling film wrapped around the roll and set to one side whilst you repeat with the second nori sheet. 

Step 3: Take the two nori rolls and make ready a serving platter. Using a very sharp knife make a slice in the centre of the roll and repeat this 'halving' process until you have eight pieces. Then repeat with the second roll. 

Place the sushi pieces on the serving platter with Rocket & Roses Coriander & Black Vinegar dipping sauce. And devour...

(Original recipe from the Rocket & Rose Vegan Kitchen) 

                           Rocket & Roses Coriander & Black Rice Vinegar Dipping Sauce                               Warning..Highly Addictive!

Rocket & Roses Coriander & Black Rice Vinegar Dipping Sauce   Serves 2

1 tbsp Braggs (or low sodium soy sauce)
2 tbsp black rice vinegar
1 tsp brown sugar/stevia blend
1/8 tsp dried chilli flakes
1 tsp finely chopped fresh coriander leaves

In a small bowl whisk together the Braggs, vinegar, sugar and chilli flakes until the sugar has dissolved completely. Then add the coriander and stir well. Store covered in the fridge until ready to serve. Pour into a serving dish and get dipping. 

(Original recipe from the Rocket & Rose Vegan Kitchen)
 

Rocket & Roses Open Avocado & Sesame Konnyaku Strip Sushi

Rocket & Roses Open Avocado & Sesame Konnyaku Strip Sushi   Serves 2 

110g Yukata Brown Konnyaku 
freshly boiled filtered water

2 spring onions, minced
1/2" fresh ginger root, micro-grated
1/2 garlic clove, micro-grated
1/2 tsp low sodium salt
1 tsp brown sugar/stevia blend
1 tbsp Braggs
1/2 tbsp vegan oyster sauce
1/2 tbsp toasted sesame oil
2 tbsp rice mirin
1/2 tbsp ground toasted black sesame seeds

1 pkt seasoned pre cut nori rectangles (approx 10)
1 cup of seasoned cooked brown rice
1 avocado, mashed 
1 carrot, cut into thin noodles
1/4 cucumber, seeds removed and sliced
handful of enoki mushrooms, trimmed & rinsed
1 red chilli, de-seeded and finely sliced
toasted black and white sesame seeds to scatter

Rinse the block of konnyaku. Cut into thin slices and place in a wok and cover with freshly boiled filtered water. Bring to a boil and cook for 5 minutes. Remove the slices onto some kitchen towel and scrub the saucepan.

Place the konnyaku slices back into the cleaned saucepan. And add to it the spring onion, ginger, garlic, salt, sugar, Braggs, vegan oyster sauce, rice mirin and ground sesame. Stir well to evenly distribute. Add enough freshly boiled water to just cover the slices. Bring to a boil and cook until the liquid has reduced down and the slices are slightly sticky. 

On a parchment lined baking sheet place the konnyaku slices and cook in a pre-heated hot oven for 10 minutes, then flip and cook for a final 10 minutes. Remove from the baking sheet and leave the strips to cool on a wire rack. When the slices are cold, stack three up together and cut into strips across the width. Set to one side.

To assemble: Place the nori sheets on a serving plate along with individual piles of the prepared veggies and rice. Taking one piece of seasoned tofu..spread a small amount of avocado across the centre, followed by a small amount of rice and sprinkle with toasted sesame seeds. Place strips of red chilli, cucumber, carrot noodles, enoki mushrooms on top of the rice and then finish with some strips of sesame konnyaku. Fold up the sides and then get munching.

(Original recipe from the Rocket & Rose Vegan Kitchen)

So there you go...I hope you try these recipes out and let me know what you think. Thank you as always to Suma for letting be part of the Suma Bloggers Network and to Amy for all her hard work. Right now I'd better get started on planning the submission...lol. 

Thanks for stopping by and I hope your week is a great one! 

~Red~

NB: These recipes are my creation. I have no problem with you using them or sharing them. I simply ask that you give credit where it's due and provide links back to this posting..many thanks ~R~ 

 


 


  



  



 

Rocket & Roses Black Noodle, Vegetable & Enoki Soup (vegan & gluten-free)

Rocket & Roses Kitchen Play List:

Kenny Wayne Shepherd ~ A Little Bit More
Thunder ~ Gimme Some Lover
Dixie Chicks ~ I Hope
The Eagles ~ New Kid In Town
Mozart: Serenade #10 in B Flat 'Gran Partita'
Doris Day ~ Love Somebody
Mr Buble ~ Stardust
The Fratellis ~ Rock & Roll Will Break Your Heart
Foo Fighters ~ Halo
Mr Stewart ~ All For Love
Bill Withers ~ Ain't No Sunshine
Jose Carreras ~ Giordano: Andrea Chenier: L'Improvviso
Foo Fighters ~ Cold Day In The Sun
Mike Patton ~ Ore D'Amore

Whilst I've been on the serious 'rest' orders recently I've taken the time to research the hell out of my interest in Japanese cuisine. I am fascinated by it and looking forward to making many of the recipes I've found and creating many of my own. The world of sushi, ramen and gyoza have taken me captive...and shouldn't have to say this..but all vegan, eh?

Today's recipe is one of mine that I threw together with the help of my good pal Ann. I was excited because I had managed to track down some Enoki mushrooms. As you folks know that I am not a fan of the 'shroom. But Enoki mushrooms are quite unique and looked like a mushroom I could get along with. This is by no means a ramen noodle soup as I haven't attempted that as yet. When I do I want it to be just right. I wanted a good savoury broth and good textured noodles and a soup packed with many textures. 

I chose black rice noodles which are both vegan and gluten-free and if cooked quickly and then rinsed in ice cold water keep their texture very well. I started the broth with my holy trinity of fresh garlic, ginger and red chilli in a tiny amount of rapeseed (canola) oil. Then added freshly boiled filtered water and the broth flavourings; vegan oyster sauce, rice mirin, Braggs (or light soy), sesame oil and a scant amount of brown sugar/stevia blend. In all honesty its the amount of sugar that is used in Japanese, Chinese and Korean food that I am struggling with during this challenge. I cannot have a lot of sugar in my food so I am forced to find a happy medium and so far the brown sugar/stevia blend is working...just.

Once I had a good flavoured simmering stock we got chopping and prepping the fresh vegetables I'd selected. Presentation is one of the aspects of Japanese cuisine that I love and so made some carrot and red pepper flowers. The carrot flowers were added before any of the other veggies as they take slightly longer to cook. The black rice noodles were cooked and rinsed and portioned out into the two serving bowls. The remaining veggies except for the Enoki mushrooms were plunged into the broth and cooked for 8 minutes until just tender. I still wanted a good crispness to some of the veggies. I used a slotted spoon to drain off veggies from the broth into the awaiting bowls and then placed the trimmed and rinsed Enoki mushrooms into the broth and let them simmer for 2 minutes and then placed them on top of the veggies and noodles and then ladled the broth over the top. Finally scattering with fresh coriander leaves. 

We sat down with our noodle soups and slurped and munched our way through every mouthful. The flavours were so intense and the textures perfectly varied. The noodles kept their texture and provided great comfort. (Is it only me that gets that whole noodle comfort? No?..phew!) We had a particularly potent chilli that day and it was true to say it helped clean out our passages and by the end of the meal we were breathing easily. This soup had a great heat to it from the chilli and ginger but also a good savoury base from the broth. We really enjoyed every mouthful and I cannot wait to get started on the traditional (well a vegan version) ramen bowls and not the mass processed and produced kind. Freshness of ingredients is the key...

Rocket & Roses Black Noodle, Vegetable & Enoki Soup (vegan & gluten-free)

Rocket & Roses Black Noodle, Vegetable & Enoki Soup 
(Original recipe from the Rocket & Roses Vegan Kitchen)

1 tsp rapeseed/canola oil (optional)
2 garlic cloves, micro-grated
2" fresh ginger, micro-grated
1/2 red chilli, sliced 
4 spring onions, minced 
1 1/2 litres freshly boiled filtered water
1/2 tbsp vegan oyster sauce
1 tbsp rice mirin
1 1/2 tbsp Braggs (or soy sauce or Tamari)
3/4 tbsp toasted sesame oil
1/2 tsp brown sugar/stevia blend 

2 carrots, peeled, one noodled and one cut into coins and 6 flower shapes cut out 
15 mangetout, trimmed and sliced in half on the diagonal
6 red radish, trimmed and sliced
3 spring onions, trimmed and sliced on the diagonal
5" mooli/diakon, peeled and cut into thick julienne
1 red bell pepper, trimmed, flattened & 6 flower shapes cut
1/4 cup Enoki mushrooms, trimmed and rinsed well
handful fresh coriander, chopped retaining a few whole leaves for garnish

2oz seasoned tofu pieces, chopped into fine dice

black rice noodles, 2 servings, cooked as per packet instructions, cooled and set to one side

Using two individual servings bowls distribute the black noodles between the two. Set to one side. 

Add the garlic, ginger, red chilli slices into a saucepan with the oil and gently heat through until the trinity are fragrant. Add the minced spring onion and cook for 3 minutes. Then add the water and bring to a gentle simmer.

Add in the broth seasonings, vegan oyster sauce, Braggs, rice mirin, sesame oil and brown sugar/stevia blend to a small bowl and stir well to help the sugar to dissolve. Once it has pour it into the simmering water. Stir well and leave to simmer for 5 minutes after adding the carrot flowers. 

Add the carrot noodles, mange tout, radish slices, spring onions, mooli/diakon, red pepper flowers, chopped coriander, tofu pieces and bring the stock back to a simmer and cook for a further 8 minutes. 

Using a slotted spoon divide the cooked veggies between the two serving dishes until there is just broth left simmering and place the prepped and rinsed Enoki mushrooms into the stove. Pull out the carrot and red pepper flowers and set to one side. Turn off the heat. After no more than 2 minutes spoon the Enoki onto the veggies and noodles and ladle the broth evenly between the dishes. Scatter with fresh coriander leaves and carefully placed veggie flowers and serve...

Enjoy! We certainly did...

Thanks for stopping by and a huge thank you to Ann for helping me with this creation and from picking me up off the floor (not quite literally..) when my body gave out long before my stubborn mind would! I will learn...one day. 

I hope your week gets off to a great start? Right back to those books...

~Red~ 

NB: This is my creation and I have no problem with you using or sharing this recipe. I simply ask that you give credit where it's due and make links back to this posting. As I always try to...Many thanks Namaste ~R~