In the mood for something a bit different? These seaweed bites will do the trick, while dosing you with your daily portion of iodine! Highly addictive and sweet enough to have as a dessert.
The cookies were adapted from a recipe by Kiuchi Yuki-san
Late-night gyoza at izakaya, is one of the things i miss the most about living in Tokyo. Maybe not one of the healthiest late-night eats, but a DELICIOUS one. These are very unconventional gyoza, black on the outside, and red and orange on the inside.
We made homemade gyoza dough with some friends a few weeks back, it took FOREVER. Devine had the amazing idea of using our pasta maker to do it. We still needed to do a bit of kneading, to get it through the machine the first time. After that, it's easy and sweat-free!
We didn't have any round cookie cutters, the last time we tried i was using upside down glasses. Didn't work well because the rims aren't sharp. Again, Devine had a stroke of genius. Cans! I had an empty chickpea pan lying around, it was about the size of a gyoza wrapper so we used that to poke holes through the dough.
I know not everyone has a pasta maker, you don't need one to make wrappers. You can just use a rolling pin.
The fillings was another experiment, since i like to cook with colours in mind, i wanted something that would contrast the black. Beet and carrots seemed like an obvious choice. Unconventional, as far as traditional japanese gyozas go, but very delicious and very beautiful.
We had a lot of fun making these gyoza, it's best made and eaten with friends!
Gyoza wrapper techniques and ratios were based on the recipe from Just one cookbook. She explains it really well too on her blog it's worth taking a look. I learned a lot from her even if our techniques differ slightly. While I preferred not to knead by hand, or with a rolling pin, i did do it her way the first time.
Summers in Montreal, go hand in hand with beer. There is such a wide variety of brews here. My corner store has a TON, most are made locally too. Me and Devine like craft beer a lot, hard to not drink everyday. To help satisfy our evergrowing craving, I decided to try and make hop flavoured ice cream!
Sweet and bitter! SUPER TASTY! Felt like I used just the right amount. This ice cream is definitely for people who love the smell and taste of hops (as well as cold summer dairy-free treats)!
I wasn't sure how to 'infuse' the hops into the ice cream base, we tried making hop tea by infusing it overnight in the fridge, but the taste wasn't strong enough. Felt we would get better results and better flavour, if the hops were heated. The pouch method worked pretty well, the ice cream base was perfect! Full of delicious bitterness! Devine suggested to make a concentrate with the hops first, and then mix it into the base next time. Another experiment! We tried another batch of hop tea a few days after, adding twice as many hops and it ended up tasting too strong. We'll stick to warm infusions for now.
The hops used in this recipe are an American variety called "Colombus". We got them from La choppe a Barrock on Villeneuve et Coloniale every time we make homebrews we pick up the ingredients there! You can buy a wide variety of hop buds there, you can even get the pellet kind.
It was my second time using the ice cream maker, I got it from the 'Free stuff Montreal' group on facebook. It looks like a little red pail, super cute. The woman I got it from even had the manual! You can make ice cream without a machine, although having one helps with the 'churning' process. It saves a lot of time and effort. If i hadn't gotten that ice cream maker for free, i dont think id have one but since it's here might as well use it!
This recipe wouldn't have happened without the instructions from The Kitchn. Their vegan ice cream tutorial was super helpful. They have a ton of images on their site too, so if you're more of a 'visual' cook you should check it out!
If you too, are having too many beers these days, try and cook with hops instead. Same taste, different format!