Vegan MoFo Day 31: Happy Halloween!

So MoFO's its the last day of Vegan MoFo. Although my posts won't be labelled it don't mean I'm quitting! It was Halloween this weekend, obviously. So there wasn't a whole lot of cooking. And my Internet is STILL down at home, grrrrrrrrrr. Ask me how happy that makes? I dare you. Lol

On Friday, I had my good pal Jimmy over for dinner and a scary movie night. I didn't do anything fancy but I made a stirfry with panko tofu.

It was delish! I made the panko tofu before. You can find it here. For the stirfry I did this:

1 head broccoli

3 stalks kale, leaves removed

3 pieces green swiss chard

1 bunch spinach, chopped

2 carrots, sliced

soy sauce

Thai sweet soy sauce

Garlic chili sauce

I just put all the veggies in a wok, steam with a little bit of water, like less than a 1/4 cup. Once cooked, added the sauces to my taste and voila! Serve over top brown rice, sprinkle a handful of panko tofu and you've got a tasty meal right there. The tofu is baked FYI so no guilt!

On Saturday I dressed up in the BEST costume I've ever made. I seriously loved it. I was famous. Everywhere I went people were shouting "Srirachaaaaaaaaaaa" and just loving it. Especially the Asians. Lol we have that sauce in our blood, that and soy sauce. lol (ps I'm half Japanese, not racist) One guy called me Tabasco, which I promptly corrected him. But same family I guess. I was in so many random photos. Got so many compliments and jokes and was squeezed multiple times. LOL

Sriracha

SRIRACHA HOT CHILI SAUCE!

1920s Paper Boy and Sriracha

Well, its quite boring to be in my regular clothes now. But the carbs I ate yesterday sure were amazing. Had a fam thing so I ate the ish outta that sushi. Mmmmm rice. How I've missed you. But now to get back on track. I'm gonna wash that white paint off the dress and wear it in Vegas for my friends stagette! FUN!

Peace out MoFo's!

xoxo

K

Vegan MoFo Day 28: Homemade Granola and Edamame Guacamole

I decided to take matters into my own hands and make my own granola. I'm pretty tired of searching through the bags and bags of granola at the grocery stores looking for one without sugar (that's also not $16). Its quite easy to make. I'd add a couple extra ingredients next time but for a first round.....I'll take it.

Banana Granola


Ingredients:
2 tbsp flax seeds
1 carrot
2 ripe bananas
1/2 cup water
2 tsp vanilla
4 cups rolled oats
4 tsp cinnamon
1/2 trail mix
3 tbsp agave nectar
1/4 cup coconut meat
Sprinkle hemp

Directions:
1. Add Carrot and flax seeds to blender or food processor and blend until finely chopped. Add banana's and water and process until smooth.
2. Mix all remaining ingredients in a large bowl and spread over a lightly greased baking sheet.
3. Bake at 350 for 25 minutes. ENJOY!

Notes: next time I would add a 1/2 cup apple sauce and 1 tsp nutmeg.

I added it to my Coconut yogurt this morning and it was yummy!!

I have been wanting to make Edamame Hummus for a while now but I keep forgetting. Last night I combined 2 of my favorite dips into one awesome dip with a twist.

Edamame Guacamole
1 avocado
1 cup edamame
2 handfuls spinach
1/2 tsp sea salt
1/4 cup water
1/2 lemon
pepper to taste
2 tbsp chili flakes
1 tbsp garlic powder

Directions:
1. Add all ingredients to a blender or food processor and process until smooth

Note: I used mine as a sauce so I added 1/4 cup more water to make it more liquidy.

Crazy green colour! Love green food!

Then I mixed it with quinoa and the TruRoots Organic Sprouted Bean Trio and voila!

Yummy! Nutritious salad for lunch. This was good hot and cold actually.

Well its Halloween weekend. I hope everyone is up to no good, I know I am. Lol. I didn't get much done on my costume last night as planned. A gf came over and I got distracted. I did have another go at the painting and hat part. The hat looks ok but not good enough, so I'm gonna try to finish it tonight or tomorrow day time. I can't stop painting the rooster big. Lol. I like big..............I won't finish that sentence. Keep it PG13. ;)

Peace MoFo's!!!

xoxo

K

Vegan MoFo Day 27: Delicata Squash

I was introduced to Delicata Squash 2 or 3 weeks ago by a friend at work. It is nicknamed Sweet Potato Squash because, well, it tastes like sweet potatoes. Its pretty much the most amazing squash I have ever tasted. I'm a big fan of Butternut and Acorn (fave). Its now replaced Acorn Squash as my fave. Sorry bout that. lol

Its pretty hard to find Delicata. I've been looking for 2 or 3 weeks now to no avail. BUT I got lucky last night when I decided to go into Safeway. I almost gasped I was so excited when I saw them. AND bonus these are organic. I heard from my friend that they can be expensive so I only bought 2. They only came to $5.20 so I'm going to buy them out tonight after my work out.

All ready for me to roast! I just cut them in half, scraped out the seeds and put them inside down. Keeps steam in there making it nice and soft. That way you don't need to add oil or anything. This squash needs no seasoning. Seriously. It tastes so amazing all by itself. But it ain't lonely. Don't you worry.

OH yah! I took one with me to work today to share (which I now regret....kidding!) and I left the other one at home so I can make something delicious with it tonight. And its already roasted and ready to be devoured. 

I looked up some nutritional information on the squash, and like other squashes packs a good punch in terms of nutrients and also is very low on the calorie front making them a good weight loss food. 3/4 of a cup of this amazing vegetable has 30 calories, 7 grams of carbs, 3/4 of your RDI of vit A, 15% of vit C and has iron and calcium all with NO fat. YAH! 

And don't think that it isn't tasty because it is. It tastes like sweet potatoes but doesn't have nearly as many calories or carbs. So go for it! 

Vegan MoFo is almost done! I can't believe I've almost finished my first MoFo. What will I ever do without it? Lol 

Peace MoFo's

xoxo

K

Vegan MoFo Day 26: Obsession

My obsession with Coconut Yogurt continues. I didn't make dinner last night because all I wanted was this coconut yogurt. lol So I went to the store and got some fresh raspberries again and went to town. To make it more filling I used quick oats, hemp seeds, trail mix, raspberries and the yogurt.

Oh yah, I also sprinkled some coconut meat on it...........I think I might have to go into detox. I had it for breaky this morn and there's coconut milk in my soup too. LOL

Tonight I'm not cooking either, Kevin is cooking. I MIGHT make the granola tonight though. I really want to cuz I'm so curious to see if it works out and is tasty. I also have been wanting to make an Edamame hummus. I have all the parts so we'll see when I can get that done.

Peace MoFo's

xoxo

K

Vegan MoFo Day 25: Ode to the Coconut

I am a big fan of Coconut. I make a lot of curry in my place so I use a lot of coconut milk. It adds such flavour! I always use the low fat version though FYI. I've always just used shredded coconut or coconut milk. I've never dabbled any further into the wonders of coconut. I knew about the water being filled with electrolytes but I'm not one to buy into any fads like that. So I haven't run out to buy a case of it. (Not to say its not good, I'm just not that into it).

My friend Natasha introduced me to Coconut ice cream. And for that I'm forever in her debt. I didn't go with her recommendation on the flavour or brand, I went with Larry & Luna's Coconut Bliss. It really is blissful. Its sweetened with Agave Nectar instead of cane sugar. That's what sold me. There's only like 5 ingredients, and I know every one of them. 

There's a little visual for yah. I believe I have already blogged about my bliss when eating this delicious ice cream. Which by the way is vegan, gluten free and soy free. Coconut Bliss check it out there.

Now onto my current explorations into the good ole Coconut. My friend Jessica over at The Vegan Project mentioned Coconut Yogurt!!! She even went so far as to say it is a "game changer". Let me tell you, it is. Plain and simple. Coconut ice cream is yummy. I got the vanilla flavour and put it on top of some fresh raspberries and topped it with hemp seeds. YUMMMMMM

Holy Moly ppl! So yummy! Check out all the flavours they have. I only saw 2 kinds at Choices. But I'm sure there are others out there. So Delicious really is So Delicious.

Doesn't that look tasty? I really wanted to have that this morning for breakfast with granola but they always put sugar in it. And I'm not into eating cane sugar very often or lots of it. There is some in the yogurt already so more is not necessary. SO that being said, I'm going to make my own granola!!! I have some ideas on what to use. I'm pretty stoked about it to be honest. Too bad I'm busy till Thursday!!! Maybe I can prep it before I go out tonight.........................hmmmmmm.

Anyways, I hope you enjoyed my Ode to the Coconut. Its useful to note that Coconut is high in saturated fats so don't go crazy with it. For milk, get the low fat version. It still has lots of flavour. Everything in moderation I always say.

Vegan MoFo Day 24: Thai Carrot Soup

I have never made or been interested in carrot soup but I kinda craved it this weekend and thought I'd give it a go. To my surprise and luck, carrots were on sale at my fave grocery store, No Frills. 2lbs for $1.00!!!! I've bought 2 so far, I think I'm going back for another. My Internet at home is down. Since yesterday. I was pretty bummed about this since I'm pretty sure I just came up with the BEST soup I've ever made. And I make a lot of soup. Good soup.

Thai Carrot Soup

Ingredients

10 carrots

1 ½ cups yellow mung beans

2 royal gala apples, chopped and deseeded

3 roma tomatoes

6 garlic cloves

4 tsp Vegeta

8 cups water

6 red Thai chilies

½ onion

2 lemongrass stalks

2 tbsp soy sauce

1 can low fat coconut milk

Directions:

1.       Put all ingredients except for coconut milk into a crockpot and cook on high for 4 hours.

2.       Remove lemongrass stalks and put in coconut milk

3.       Use a hand mixer or blender to blend until smooth.

Notes: Yellow split peas, red or yellow lentils would work just as great. I wouldn’t use green as it will change the color of the soup.

Believe me when I say this soup is delicious. Its pretty damn amazing. I was shocked at the deliciousness of it. Its got just the right amount of heat for a cold fall/winter day and is hearty enough to keep you full. Give it a go. NOW. lol

So tasty. GET SOME!!

I also made a coconut curry with Butternut Squash. I wanted to blog about it on Saturday and enter the Vegan MoFo Iron Chef challenge but I ran out of time that day and my Internet has been down since. Sucky. 

On the weekends I like to make my own juice and smoothies. I was too lazy on the juicing front but I had just bought some almond milk so I used that instead. This has 1 cup mixed berries, 1 banana, 1/2 cup water, 3/4 cup almond milk, 1/2 cup quick oats, 2 tsp peanut butter, 2 tsp chia seeds, 2 tsp hemp seeds and 1/2 scoop of the berry flavour Whole Health Optimizer by VEGA.

Fueled me for the day and nourished my body. Chia seeds are really great to add to a smoothie as they expand and take on so much liquid. This makes them more substantial which will keep you full longer. They are also packed with vitamins and minerals plus protein.

Vegan MoFo Day 21: Tight dress approved Salad

Halloween is coming up and I'm wearing a very tight dress. SO tight in fact that I decided salad for dinner would be appropriate. Lol. I also have a tight dress for a wedding in VEGAS in November too. I actually expected to have some of the roasted butternut squash and broccoli I was making also but the salad was so HUGE and filling. When its just me and I've cooked a ton of dishes already in the week, something light and easy is nice.

Tight Dress Approved Salad:
Ingredients

Romaine lettuce
Celery
Carrots
Cucumber
Strawberries
Belgium Endive
Sunflower seeds
Hemp Seeds

Dressing:

1/2 lemon
1 tbsp soy sauce
Splash of Sesame oil
Splash of VEGA EFA oil
1 tbsp mirin

Directions:
1. Wash and chop all ingredients however you like your veggies to be chopped.
2. Toss all ingredients into a bowl
3. Mix dressing and pour over salad.

Mmmmm doesn't that look good?! I used part of the other giant carrot I bought. So tasty. I actually filled up on that. The only other thing I ate later was the roasted broccoli and another handful of sunflower seeds and raisins. Salad is usually never a meal for me. Maybe it was the giant, meaty carrot......

I'm going to make a curry out of the butternut squash I roasted last night. Love that cuz now that saves time on my next meal. 

Sucks that the rain has come to Vancouver. It has been a nice October, now for 5 months of rain. Yah! lol

Happy Friday MoFo's!

Peace

xoxo

K

Vegan MoFo Day 20: Vegan Corn Chowder with Kale

There's nothing like a bowl of soup on a cold night. I had a craving for corn chowder and decided to give it a try. I've never been a huge fan of creamy soup but there's something so comforting about them. I watched Eat St back in August or September and it featured this food truck that made "bunny chow". Bunny Chow is a South African dish that consists of a hollowed out loaf of bread with curry inside. Well, as soon as I saw that I immediately thought YUM and of Tim Horton's chili in a bread bowl. And my obsession begins......now. lol

Kevin made me curry in a bread bowl already which is phe-nom FYI. I figured corn chowder would be amazing in it also. 

PS: I  bought the biggest phallic symbol in IGA for this soup. Effin hilarious.

That is one BIG carrot

Vegan Corn Chowder with Kale

Ingredients:

1 giant carrot (or 2 small ones)

1/2 onion. chopped

2 stalk kale, leaves removed

2 red potatoes, diced

3 stalks celery, chopped

1 cup almond milk

4 cups water

2 tsp Vegeta

1/2 tsp sea salt

pepper

1 tsp thyme

1 tsp parsley

1 1/2 tsp garlic powder

1 tsp Earth Balance

1 tsp cornstarch with water

Directions:

1. Saute onions in Earth Balance. Add carrots once fragrant.

2. Cook carrots and onions on high for 2 minutes. Add all remaining ingredients except almond milk, thyme, parsley and garlic powder.

3. Cook on medium-high temperature until potatoes and carrots are soft.

4. Add spices, almond milk and cornstarch and cook for 3 minutes or until soup thickens.

5. Fill your bowl or your bun and ENJOY.

TIP: Sprinkle Daiya cheese on top and bake for 5 minutes. YUMMM

Kevin got 2 cuz he's a man who needs more food. LOL

I served it with a great little side salad. Romaine, radishes, cucumber, carrot and sunflower seeds with an Asian style dressing. Soy sauce, mirin, sesame oil and half a lemon. DELISH.

The multigrain whole wheat buns I got were small but perfect for just me. I didn't have time to go to Cobs to pick up something more suitable. But they worked quite well and it looked cute with 2 on the plate anyways. 

I'm not sure what I'll make tonight. Its hard to come up with a new meal for every day of the week. So we'll see what I can come up with for tomorrows post.

Happy Cooking MoFo's!

Peace

xoxo

K

Vegan MoFo Day 19: Gyoza

Gyoza are Japanese potstickers. Potstickers are of Chinese decent and they caught on and renamed Gyoza by the Japanese. I LOVE Gyoza. They are yummy. So are Potstickers. I almost always have some on hand. I haven't made them in a lot of years. Like lots of years. So last time I was at T&T Supermarket I picked up some wonton wrappers.

I find this the easiest way to make Gyoza. They are quite time consuming so this cuts it back quite a bit. You can make your own dough if you want, and if you do, you are amazing. I like short cuts.

I just used whatever ingredients I had in my fridge, which always is very Asian type ingredients anyways so that worked out. I have everything I needed and more.

Gyoza

Ingredients:
3/4 nappa cabbage, chopped finely
2 portobello mushrooms, chopped finely
1/2 onion, chopped finely
3 green onions, chopped
2 tbsp soy sauce
3 tbsp mirin
sriracha
1 tsp cornstarch with water
2 tbsp sesame oil

Directions:

1. Heat about 1 tbsp oil in wok and pan fry onions until fragrant.

2. Add cabbage, mushrooms, and green onion. Fry for 3 minutes.

3. Add remaining ingredients, except the cornstarch. Cook for 2 minutes.

4. Pour in cornstarch mixture and cook until sauce thickens.

5. Have a small bowl with cold water handy. Fill each wrapper with about 1 tbsp of mixture, a bit more if you can fit it. Dip your finger in the cold water and run around the edges of the wrapper, this will keep it closed. Fold the wrapper however you want and seal the edges by pressing them together. 

I brought 2 of the opposite sides together and pressed then did the same for the other 2. There many different ways to fold them. The traditional way is more time consuming and I was hungry so I cheated a bit. Only because I was only making a dozen or so for the next couple days. Next time I'll make em proper. Check out this step by step tutorial on how to make Gyoza traditionally, or cute as she says. 

See! They look good right. None of them broke when I pan fried them either. You could boil too considering that the wrappers are wontons.

Mmmmmmmmmmmmm!!! YUMMY. This made about 17 I think. I froze the rest of the wrappers and I'm going to buy more and make a whole load of them to put in my freezer. I should make a day out of it. Make some ravioli too. OR some dessert gyoza too. Ooooh good idea!

Give them a try people!

Tonight I've got a good fall recipe to try out. Well I don't have the recipe, I'm going to make it up tonight but I have an idea on the ingredients I will use. I'm going to make Corn Chowder....wait for it.......................in a BREAD BOWL! BOOM!!!


And then I ate the bowl! LOL

Peace

xoxo

K

Vegan MoFo Day 18: Gorilla Food review

On Saturday I had a mother-daughter day. My mom came downtown from Richmond and we did what most mothers do with their daughters: shopped. I did have a mission. I needed to get my Halloween costume. It was quite the little trek for my mom. I took her to my favorite vegan restaurant in Vancouver. I just LOVE this place. I feel so good after eating there. And its surprisingly filling even though it is quite light. Its a raw vegan restaurant, which means that none of the food is cooked above 118 degrees. Everything is organic and raw and its FANTASTIC. The flavour combinations are just like a party in your mouth (lol perverts). But seriously, so good.

Anyways, go to Gorilla Food . My mom loved her pizza but went crazy for my Thai Fresh Wraps . She just couldn't get enough of them. Especially this amazing Raisin Chutney. I also had the Jungle Coleslaw . Which is pretty much a staple for me. Its the best Coleslaw I've ever hand in my life. No joke. And I realize that was a bold statement, but I stand by it. My mom got the Ital Veg pizza. Raw pizzas are very different from a regular slice of pizza. And still very different from a hot vegan pizza. But I do LOVE raw pizza. The veggie flax crusts are really cool and nut cheese is delish.  

Ital Veggie Pizza

Jungle Coleslaw

Thai Fresh Wraps

What an amazing meal. Thank you Gorilla Food for being in business. I've missed you. I haven't been there in quite a few months. Its been too long.

That even I wanted to eat clean but filling so I made some coconut greens and quinoa. Really simple but tasty dish

Coconut greens

1 head of broccoli, chopped

3 stalks kale, leaves removed

1/4 head of napa cabbage

3 tbsp coconut meat

160ml can low fat coconut milk

1 tsp sea salt

Directions:

1. Put vegetables into wok with 1/4 cup water and cover. Cook on high for 2 minutes, or until bright green.

2. Add coconut meat, milk and sea salt. Combine and cover. Cook for another 3 minutes.

3. Once cooked, serve on top of quinoa.

I don't know why that picture won't rotate. Its really annoying but there you have it. A majahly nutritious meal that super quick and easy to throw together. 

I have a couple other recipes to share with you. I think because I didn't cook on Sunday that I went through withdrawals. Monday night I cooked up a storm. So I'll save those recipes for tomorrow.............................................................. Oooooohhh the anticipation is killing you, isn't it? lol

Peace

xoxo

K

Vegan MoFo Day 15: Leeky Quinoa Part 2

Me and Quinoa have been MAJAH best friends these days. I've been eating it a lot. I love it. Its light but filling, nutritious but delicious. LOL. Seriously. I am not well versed on cooking with Leeks but they intrigue me very much so. I made a dish before which I called Leeky Quinoa. I made pretty much the same dish last night with a few changes.

Leeky Quinoa Part 2:

1 cup uncooked quinoa
3 Sundried tomatoes, soaked and chopped
4 garlic cloves, minced
1/2 onion, chopped
1 leek, chopped
5 shiitake mushrooms, chopped
2 kale stalks, leaves removed
1 tsp vegeta
1/4 cup water
1 tsp olive oil
pepper
1/2 lemon
2 tsp capers
1 handful sunflower seeds

Directions:

1. The sundried tomatoes should be soaked in warm water for 15-20 minutes before chopped.
2. Cook quinoa according to package.
3. Saute garlic and onion until lightly browned.
4. Add leeks, mushrooms, sundried tomatoes, capers and lemon. Stir fry for 3 minutes.
5. Add vegeta, water and cooked quinoa. Cook for 2 minutes.
6. Add sunflower seeds and pepper. Then ENJOY!

I ate it all. No joke. There are no leftovers, it was so damn yummy.

This morning I started the day off right with a 10km run around Stanley Park followed by a delish smoothie. On the weekends I make my own veggie juice. This time it was celery, cucumber and carrot. Then I blended it with 1 cup frozen mixed berries, 1 small banana, 1/4 serving VEGA whole health optimizer - berry flavor, 2 tsp chia seeds, 1/2 cup quick oats, 2 heaping tsp peanut butter, 1/2 and tsp agave nectar. SO good. and SO filling. It made 2 servings. And I am full! Just the energy and nutrients I need to shop for my Halloween costume.

That will keep me going for a while. Chia seeds are extremely filling. They take on so much liquid so they expand in your stomach keeping you full a lot longer. Plus they are chalked full of protein, iron and other great stuff.

Have a great day MoFo'ers!!

Peace

xoxo

K

Vegan MoFo Day 13: Panko Tofu with Broccoli

Here's another post for your MoFo's butts. I was too lazy last night to post my pumpkin soup so now I have enough material for a second post on this fine October day. Look at how I spoil you!

Broccoli is by far my fave veg. DEF. There is no contest. It wins hands down. It is high in vitamin A, B and C, , beta carotene, folic acid, phosphorus, potassium, iron, and chromium and has lots of fiber. It's also packed full carotenoids which are antioxidants that are thought to help with weight loss. BOOM!!! Can't argue with that! LOVES it. 


Panko Crusted Tofu:
Ingredients:
1 pkg extra firm tofu
1/2 cup panko bread crumbs
1 tsp chili flakes
4 tbsp soy sauce
2 tbsp mirin
1/2 tsp sea salt
Sriracha to taste


Directions:
1. Combine soy sauce, mirin, sea salt and sriracha in a Tupperware container.
2. Combine panko bread crumbs and chili flakes in another Tupperware container.
3. Cut tofu into bite size square bites.
4. Put tofu in the Tupperware with the wet ingredients and shake it!
5. Transfer tofu into the other Tupperware and shake that too!
6. Arrange tofu on a lightly greased baking sheet (I use tin foil and Pam so there's less cleaning up)
7. Bake at 350 for 25 minutes.

Seriously good! The leftovers can be tossed onto a salad or burrito or whatever. SO yum.


Nutty Broccoli:
Ingredients:
1 head broccoli
2 inch piece of ginger
4 garlic cloves
2/3 cup veggie stock (I used Vegeta, 1 tsp plus 2/3 water)
2 tsp agave nectar
3 tbsp soy sauce
2 tsp mirin
1 tsp cornstarch mixed with 1/4 cup water
1 handful peanuts


Directions:
1. Put garlic and ginger into a food processor and process until minced.
2. Add all ingredients except cornstarch to a wok and cook for 4 minutes.
3. Once broccoli is cooked and bright green, add cornstarch mixture and cook for another 2 minutes or until sauce thickens up.
4. Serve on top of brown rice and toss the Panko Crusted Tofu on top. ENJOY!!

Look at how pretty that meal is! And super nutritious. Mmmmmm. Me wants it now. 


There you have it folks. My second post today. Hope y'all enjoyed it. Tonight I'm being cooked for! Yah! Love it when men cook for me. Such a treat. EXCITE.


Peace


xoxo


K

Vegan MoFo Day 13: Pumpkin Soup

I had a bunch of pumpkin left over from making those awesome pumpkin squares the other day so I decided I'd make a pumpkin soup. I had no idea what I was gonna do, but curry flavors sounded right to me.

Curried Pumpkin Soup

Ingredients:
- 2 cups pumpkin
- 1 cup yellow split peas
- 2 cups water
- 5-8 curry leaves
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1.5 tsp sea salt
- 1 tbsp agave nectar
- pepper

Directions:

1. Soak split peas over night or during the day.
2. Add all ingredients except for the curry leaves and bring to a boil. Reduce heat to medium and simmer for 20 minutes.
3. Add curry leaves and cook another 10 minutes.
4. Remove curry leaves and blend until smooth.

Note: I use a hand mixer but a blender would work just the same. Just be careful because the soup is hot.

 YUM!! This soup was pretty delish. It was full of great fall flavors and really warms you up. I've never cooked pumpkin before. Both recipes turned out awesome! And I got to roast pumpkin seeds too! I haven't done that since I was a kid. FUN.

Peace

xoxo

K

Vegan MoFo Day 11: Onishime

One thing I love about having a big family dinner or dinners in my families sake, is the leftovers. I LOVE leftovers. It means I can have at least one meal that I don't need to cook. I don't get why some people have such an aversion to them. A lot of food is better the next day. All the juices and flavors get soaked up even more. Mmmmm. My family is not vegan, I am the only one. 

From my Japanese side, I got to take home tons of veggies and salad and Onishime. Onishime is a Japanese root vegetable soup/stew. It is cooked for about 6 hours. Very slowly. I haven't figured out my Baba's (My Grandma) as she only tells me the ingredients. She never writes down recipes. lol

But this is what I've come up with:

Onishime:

Ingredients

6 shiitake mushrooms

2 carrots

1 large daikon

4 inch piece kombu

½ cup soy sauce

2 tbsp mirin

4 tbsp sugar

1 tsp salt
2 potatoes

4 cups water

Optional:

Sweet potato or yams

Bamboo shoots

Directions:
- Peel and cut all the vegetables into bite sized pieces. But cut the carrots on an angle
- Add Kombu and Shiitake mushrooms to 4 cups of water
- Bring to a boil then add the soy sauce, salt, sugar and mirin
- Add all the vegetables
- Reduce heat and allow to simmer for 6 hours on low

There are many variations to this recipe. My family serves it on top of Japanese rice. Believe me when I tell you, it is so damn tasty. I substitute the white sugar for agave nectar and the difference is negligible. But the key ingredients in this are the kombu and the shiitake mushrooms. Kombu is a sea vegetable. Its very high in many different minerals and vitamins. I use it to add flavor to soups and even make my own veggie stock out of it. 

       Because this dish takes so long to cook. And I really wouldn't speed the time up either. The vegetables need a lot of time to soak up all the goodness of the sauce. They are much better that way. I would cook it on a day you have plenty of house chores to do.  OR do it in your crockpot. SO not traditional but makes it a bit easier.

This is a serious bowl of YUM. I hope that recipe is right. I've made it twice and that's the closest I've come to my Baba's. I'll have to go over there and make it with her next time. 

       Halloween is coming up soon. I have a great idea for a costume but I'm not sure I have the guts to wear a full spandex outfit. We shall see. Here's my friends that I tried on over the weekend. Dave pretty much has the best costumes. 

I can be so trashy sometimes. 

Awesome right?!! Lol good ole Oscar the Grouch costume for an adult. LOVE it.

Peace

xoxo 

K