Japanese konbini always have a ton of fun flavours for crackers and chips. Anything shiso, or ume flavoured are insta-buys for me. I remember chips with a wasabi and ume flavour <3. Stuff like that isn't as available in Montreal, but at least you can find other things like shichimi togarashi! If you like spicy savoury snacks, this is for you!
Ume and shiso aren't anything like shichimi togarashi. Originally, i wanted to make senbei but since i recently purchased a bag of chickpea flour, i wanted to have a recipe using that. Senbei is typically made with rice flour and/or rice left-overs. I don't have rice left-overs on hand, we usually just eat it all on the same day. I never make extras.
When i decided i was going to make this, i didn't have any shichimi togarashi left, so I made my own! if you have a well-stocked spice rack, you can easily make it yourself. 'Shichimi togarashi' means '7-flavour chili pepper'. If you have some already at home just use that, but if you don't all you need is to grind these spices together -
2 tbsp chili flakes but if you don't all you need is to grind these together - 2 tbsp chili flakes 1 tbsp sanshou (sichuan peppercorns) 1 tbsp roasted orange peel 1 tbsp black sesame seeds 1 tbsp white sesame seeds 2 tsp ground ginger and 2 tbsp nori (or aonori).
Some people substitute sichuan peppercorns for black peppercorns, i don't reccommend doing that. They're not interchangeable, sichuan peppercorns is what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste.
I've had the image of a black nigiri on my mind for some time. It's been sitting there, in my list of ideas for months. Couldn't think of what to top it off with, then a little while ago, i found out about Burmese tofu.
Yellow on black, needed to make it happen.
Burmese tofu is not really tofu, i know, that's confusing. At first, i thought it was tofu blended with turmeric. It has a yellow tint, and it's because Burmese tofu is chickpea based! The cool thing about it, is that it takes 10 minutes to make and sets 1 hour. It's a great soy-free alternative, and the texture is comparable to that of silken tofu.
I bought Chickpea flour for the first time around xmas, wasn't sure how to use it. I often purchase ingredients i don't know, and learn how to use them. I found a re-write of a chickpea tofu recipe online. The original recipe, I believe, was sourced from a book called The Burmese kitchen - recipes from the golden land by Aung Thein.
This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.
I decided to make a mock eel nigiri, like the one i made a few months ago. The sauce that is served over eel kabayaki is sweet, with hints of caramel. I thought it would taste great atop of the burmese tofu.
Most japanese sauces are easy to make, and usually require around 3-4 ingredients. These almost always include soy sauce, sake, mirin, or rice vinegar. If you want to cook japanese food, having these around is a must. Hope you enjoy this mock-eel recipe!
Was in the mood for some panko, didn't have tofu; but what I did have, was a jar full of chickpea flour. I prepared a batch of spicy, green scallion, 'chickpea tofu' and coated it with breadcrumbs. With this, I made baked panko chickpea fingers!
This dish was inspired off of Vegan Richa's parmesan crusted avocado recipe, I made it just last week! It reminded me how easy it is too make panko at home; never thought of using lemon juice, to make the panko stick.
The lemon juice adds flavour to the crumbs, no need for eggs or flour - simplicity at its best.
I had these with sambal oelek, it's spicy but I think it works well with the dish. I've been pairing this condiment with a lot of my foods lately, i bet these would be good with a sweet mustard dip!
If you don't have any panko, just make some yourself! All you need is some left-over bread; i had some i needed to use up. I tore the slices into smaller bits, and put them in my food processor to break them down. Once it was 'crumby' enough, I lined a baking sheet with some parchment paper, and put the crumbs down in a thin layer (for even browning). Preheat your oven at 300F, and bake the bread bits for 5 minutes. After the 5 minutes is up, shake them around, and bake them for an additional 5.
Keep an eye on me them, to make sure they don't burn! Let cool, and store in an airtight container - keeps for weeks at room temperature!
We have arrived in New Zealand, the land of plenty. All of the foods that we like and miss are here, like nutritional yeast, miso and soba (to name a few). With a fully re-stocked pantry, I started to make faux-cheese again, a recipe from Vegan Richa that is simple to make and that I love. The recipe is for a cheese that can be cut into wedges, or that can be grated over pizza. I had an idea to use this recipe to make filling for ravioli, the difference being that I won't add any agar agar (a seaweed based powder that makes liquids jellify). Making your own dough is also simple, the whole process will take you less than 40 minutes.
We got the idea to make ravioli from an old 70's book about the cooking of Italy. This book is one of many that we found in a thrift shop here in Whangarei. We bought all the ones that we could find. Devine & I like picking through them, drawing inspiration from the images and ingredients.
A lot of the recipes in these books use meat and dairy, but it's easy to swap these ingredients out for something else. In New Zealand, the groceries are plentiful and finding everything we need is a breeze. We hope you enjoy this recipe, and that you try and make Richa's original pepper jack cheese recipe too.