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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Easy Bean Rissoles (or Gluten-Free Chickpea Cutlets!)

The Chickpea Cutlets from Veganomicon have become legendary, but they're not suitable for those of us avoiding gluten! So I've invented a gluten-free variation of sorts... and since I prefer to save chickpeas for falafel and hummus, I use whatever beans I have on hand. These rissoles work great with azuki, navy, soy, or black beans (as per pic below)... or a combination of whatever you've got around! Just use your favourites. Or just do gluten-free chickpea cutlets! The flax sticks these together. I tend to quadruple this recipe, cook LOADS of rissoles, and freeze what we don't eat. They freeze really well! These are a great replacement for more-processed/expensive products like Gardein, Redwood, and Fry's schnitzels.

[caption id="" align="alignnone" width="512" caption="Stodge de la Black Bean + steamed veggies + herb gravy"]Rissoles and steamed veggies and gravy[/caption]

2 cups cooked (or canned) beans, mashed 2 tbsp olive oil up to 1 cup of gluten-free breadcrumbs* 3 tbsp ground flax (linseed) 2 tbsp
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Vegan Wedding Reception!

This is the shiznit. I'm almost looking forward to my wedding now! Here's our 5-star 3-course meal that we're having at a veg-friendly restaurant on the river. It will be followed by a gluten-free vegan wedding cake as well, made by the nice cake making folks at the The Forest. These photos aren't much good, but you can thank/abuse Nokia for putting crap cameras in their phones. You could also thank/abuse us for not remembering to take a decent camera with us to the food test-run, but you're just not the sort of person who'd do that, right? We're all friends here, right? Hugs for all! Anyway... The food was all very nice, moderately stodgy, simple, rather darn tasty 5-star fare, with a forktonne of that more-expensive-than-gold mushroomy truffle oil stuff poured over half of it. Yumbo!


Roasted Mediterranean Vegetable Stack with Roast Tomato Sauce and Red Onion Marmalade.

Grilled Field Mushrooms, Toasted Olive Bread Asparagus and

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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...

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

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curry, dinner, tofu, asian, main meals

Indonesian Tofu Rendang

curry, dinner, tofu, asian, main meals

This rendang has been approved by a friend who grew up in Indonesia, and was created by my partner who has travelled there. It's fantastic.

400mL can coconut cream
400mL can coconut milk
5 garlic cloves, crushed
2 large onions, finely diced
1 teaspoon laos powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 inch piece ginger, grated
4 tablespoons of vegetarian hot red curry paste*
curry leaves (fresh, instead of dry, if possible!)
4 tablespoons tamarind (or lemon juice if tamarind is unavailable)
500g fried tofu
wheat-free light soy sauce, to taste
fresh coriander to taste, chopped
fresh hot chillis, chopped (optional)
rice, to serve

Reduce 1/2 of a can of coconut cream in a wok until it starts to become oily.
Add crushed cloves of garlic and fry them for a few seconds.
Add onions and fry everything until the onions are cooked.
Add laos powder, coriander, cumin, and turmeric

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lunch, main meals, Italian, rice

Lazy Risotto a la Rice Cooker

lunch, main meals, Italian, rice

I plan to be posting more frequently for the next while, so stay tuned for plenty of tasty gluten-free goodness... starting with this risotto.

This is by far the easiest way to make a good risotto. Ahh, sweet sweet (salty) laziness.

Serves 3-4.

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, crushed
1 cup of arborio rice
440g (15oz) canned diced tomato
1/3 cup cooking wine
3 cups vegetable stock
3-4 handfuls of spinach/silverbeet, chopped
6-12 black kalamata olives, pitted & sliced
4 (or so) medium-large button mushrooms, sliced
1 small carrot, grated
1/3 cup nutritional yeast
1 teaspoon dried mixed Italian herbs
salt & pepper to taste

1. Turn the cooker on with lid open, heat up oil, saute onion and garlic for 1-2 minutes.
2. Add rice, stir until coated with oil.
3. Add the vegetable stock, canned tomato, wine, mushroom, dry herbs. Stir until evenly distributed. Close rice cooker

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