Recipe: Tri-Dofu to Ninjin - Japanese Carrot, Tofu, Sesame Scramble/Salad

My sister-in-law from Japan likes to make us filthy vegan relations this very nommy-yet-simple dish when she visits Australia (along with natto sushi rolls - erk! But the kids - and my husband, har - love natto). She serves it as a cold salad with the carrots julienned. Grated carrot is quicker and great if you're cooking and serving warm, and is closer the the recipe in Japanese Cooking by Miyoko Nishimoto Schinner. In the (blurry - remind me to turn on the lights before I take pics of dinner! oops) photos below, you'll see some grated orange carrot, but also some julienned purple carrot I found at the produce market on the weekend. I served over a combo of quinoa and rice, with wilted sesame-dressed broccoli greens on the side.

[caption id="" align="aligncenter" width="400" caption="Blurry Tri-Dofu to Ninjin dinner."]Blurry dinner[/caption]

300g firm or hard tofu, cubed (small, 1cm) or crumbled 1 tablespoon cooking oil (optional) 400g
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curry, main meals, tempeh, Thai, asian

Tempeh red curry

curry, main meals, tempeh, Thai, asian

This is a tasty variation on a Thai-style dish with Indonesian tempeh. I quit making curries when I went veg, mainly because I had just started dating my partner, who has taken cooking classes in Thailand. He was the curry expert, so I left it to him! Recently I decided to dig out some old recipes and give them a go, and, surprise surprise, Mr Thai Cooking Expert approves! So here's one of them. I'm also working on revamping an old green curry recipe with tofu, which I'll post soon, along with some tom kha soup...

Ingredients
1 tablespoon peanut OR sesame oil
2 spring onions, sliced
1-4 tablespoons vegan red curry paste (eg. Maesri brand)
around 200mL coconut cream (half to three-quarters of a cup)
around 200g tempeh, cut into chunks (around 2cm)
1 cup veg stock (or Massel's chicken-style veg stock)
a few medium potatoes, cut into quarters, or baby potatoes if you can get them
2

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Indian, snack, starters, asian

Fennel and Mustard Seed Pakoras

Indian, snack, starters, asian

Ingredients
750g can of mixed beans (eg. small red kidney, baby lima, garbanzo, great northern)
1 - 2 tablespoons gluten-free self-raising flour (I use FG Roberts)
1 tablespoon dried fennel seeds
3 teaspoons dried yellow mustard seeds
1 teasp turmeric
1 teasp ground coriander
1 teasp ground cayenne pepper
1 teasp ground cumin
2 tablespoons vegetable or canola oil
sesame seeds, optional
vegetable oil for deep-frying (eg. sunflower)

Method
1. Drain and wash the beans. Put them into a food processor - add water until the mixture starts to move/blend easily (but is still a thick, heavy dough-ish consistency, not runny). Add flour and blend thoroughly, until a smooth consistency.
2. Heat the 2 tablespoons of oil in a small pot. Add the mustard and fennel. Cook at high temperature until the mustard seeds start popping, then quickly add other spices. Take off the heat and add to the food processor, and blend until combined/evenly dispersed (the fennel

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curry, asian

Burmese Potato & Chickpea Yellow Curry

curry, asian

Ingredients
1 large tablespoon vegan yellow Thai curry paste*
1 tablespoon curry powder
400mL can coconut cream
1 teaspoon turmeric powder
1 teaspoon coriander powder
2 large potatoes, peeled and roughly chopped
200g cooked chickpeas
fresh coriander, chopped, to serve
cooked rice, to serve

How To
1. In a wok, fry yellow curry paste with curry powder and 1/4 of a tin of coconut cream.
2. Keep frying till it becomes aromatic.
3. Add turmeric and coriander, stir until combined.
4. Add the potatoes, chickpeas, and the rest of the coconut cream.
5. Cook over low-medium heat, stirring occasionally, until potatoes are cooked through and the sauce is thick.
6. Serve over rice, topped with chopped fresh coriander leaves.

* The vegan, shrimp-free stuff. If the curry paste is runny or contains a lot of coriander, it's probably crappy stuff. Try to get your paste from Asian grocers if possible.

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curry, asian, Indian, lentils

Masoor Tamatar Dal

curry, asian, Indian, lentils

... aka red lentil and tomato dal. Serves about a million. Don't worry - it freezes well! ;)

Ingredients:
3L vegetable stock
3 cups masoor dal (red lentils), rinsed/cleaned
1 large onion, chopped
800g chopped tomatoes (canned is fine)
3-4 cloves garlic, crushed
2 1/4 teaspoons powdered/ground cumin
salt + pepper to taste
1-2 lemons

How To:
1. Bring stock to boil in a large pot (the biggest you've got, probably). Add lentils, onion, tomato, and garlic.
2. Simmer 40-50 minutes, uncovered, until lentils cooked, breaking down, and sauce reduced. Stir occasionally during this time (if you remember) making sure the lentils don't stick to the bottom of the pot. Add more water if mixture gets too thick before lentils are cooked (unlikely, unless the lentils are old).
3. Stir through cumin. Add salt + pepper to taste.
4. Serve over rice, with wedges of lemon to squeeze over it. (You add lemon juice after cooking so the vitamin C/taste

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asian, soup, lentils

Middle Eastern Lentil Paprika Soup

asian, soup, lentils

Unusual, but very, very tasty, and easy to make.

Serves 6-8

Ingredients:
2 tbsp vegetable oil
2 onions, chopped
3 cloves garlic, crushed
4 teasp sweet paprika
1 cup brown lentils, cleaned/rinsed
8 cups vegetable stock
2 bay leaves
4 tbsp tomato paste
2 teasp hot chilli sauce
4 tablesp fresh mint, chopped
salt + pepper to taste

Method:
1. Saute onion and garlic in oil in pot.
2. Add paprika and cook for a few minutes.
3. Add lentils and cook for a few minutes.
4. Add vegetable stock and bay leaf to pot. Bring to boil, simmer gently for about 20-30 minutes.
5. Stir in tomato paste, hot chilli sauce, and salt + pepper, cook for 10 minutes more.
6. Take off heat, stir fresh mint through, and serve.

Other points:
- I really like this with brown lentils, but you could probably use red. - Brown lentils = continental lentils = Egyptian lentils = German lentils - This is a mild

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