Category Archives: RECIPES
For 4 servings
14 oz. dried soba
Hot water for boiling
<For hand made dipping sauce>
4-5 cups boiling water
1 soy sauce
3-inch piece of kombu (kelp)* soak in water overnight.
4 dried shitake mushrooms*soak in water overnight.
wasabi paste, finely chopped green onion, and dried seaweed sliced
Add hot water in a sauce pan.Add soy sauce and mirin in the same sauce pan and heat and boil with kombu and shiitake for 1 hour. (Remove kombu and shiitake when you serve.) * For dipping sauce
Add dried soba noodles in the boiling water, gently stirring noodles with chopsticks. Turn down the heat to medium. (Following the package instructions)
Drain and cool the noodles in cold water. Gently wash noodles with hands and drain well. Divide soba among four serving plates.
Divide dipping sauce among four small cups. Put toppings on small plates and serve them on the side of soba.
*Some people may have Buckwheat allergies. It is rare in the U.S. but please be careful.
1 pack Tofu
1 sheet Konbu (kelp)
1 sliced spring onions
[For dipping sauce]
1 sliced yuzu (small citrus fruit)
Make several slits in the kombu (cutting one direction only). Cut the tofu into small pieces, and finely slice the spring onions. Grate the ginger.
Pour the soy sauce in the individual small dipping bowl and add some spring onion and ginger to taste.
Place the kombu in a pot of water, just over half full, and bring it to the boil. Add the tofu, and leave to simmer. Remove the tofu just before the pot returns to the boil. Dip in the sauce before eating.
1/2 lb gobo (burdock root)
1/4 lb carrot, peeled and cut into short and thin strips
1 1/2 Tbsp mirin
1 Tbsp sugar
1/2 Tbsp sake
1 Tbsp soy sauce
1 tsp sesame seeds
2 tsps vegetable oil
Lightly shave the gobo skin and shred gobo into very thin strips. Soak the gobo strips in water for a while and drain well. Heat vegetable oil in a frying pan, and fry gobo for a couple minutes. Add carrot strips in the pan and stir-fry them. Add sake, mirin, and sugar and stir-fry until the liquid is gone. Season with soy sauce and stir-fry well. Turn off the heat. Sprinkle sesame seeds.
Hot & Cold OK
100g (3.5 oz) red beans (anko)
100 ml/gram water
A pinch of salt
1 piece of rice cake
- Heat red beans and water in a saucepan.
- Add a little bit salt
- Grill a small mochi in the toaster
- When Mochi is ready, put it in Zenzai (Red bean soup)
Details: Click (reference): http://www.justonecookbook.com/recipes/zenzai-red-bean-soup/
* I always buy Red beans can in Asian supermarket. I use this bland ” Morinaga,Ogura An”. As topping, I sometime add Matcha(green tea) powder.
Green Tea Jelly 抹茶ゼリー from Japan
-1 cup Water
-1-2 tbsp agar
-1 tbs Green tea (Matcha) Powder
1) Boil water in a pot
2) Add agar into a pot and melt the agar
3) Add green tea powder into a pot
4) After both agar and green tea powder have melted, add sugar and combine everything. Adjust your favorite taste
5) Move mixture into a container of your liking and refrigerate till set.
*Agar is made from plant. This is one of my favorite desserts.
Tofu and Basil Salad
1 pack of (Coarse-Grained) Tofu, sliced
1 Fresh Tomato, sliced
1 handful of Fresh Basil
½ teaspoon Salt
1 clove Garlic, minced
2 tablespoons Olive oil
2 tablespoons Vinegar
In a bowl, combine (mix) the fresh basil, salt, garlic, olive oil and vinegar, and put this dressing on sliced Tofu and Tomato.
* image photo
Below is the recipe for one of the donated items for our Vegan Bake sale held at our Spring potluck on Saturday April 16th. This recipe is adapted from the “VegNews Cookie Cookbook”. You can substitute orange juice for the bourbon.
2 1/2 cups pecans, toasted and finely chopped
1 cup graham cracker crumbs
1 cup dark brown sugar, packed
1/2 teaspoon salt
2 tablespoons maple syrup
1/4 cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate
1. In a medium bowl, stir together pecans, graham
cracker crumbs, brown sugar, and salt until well
combined. Add maple syrup, bourbon, and vanilla,
stirring thoroughly. Use your hands to make sure the
mixture becomes fully incorporated.
2. Form mixture into walnut-sized balls, then place on a
cookie sheet and freeze for 2 hours.
3. In the top of a double boiler or in a medium stainless steel
bowl set over a pot of gently simmering water, melt
chocolate. Line a baking sheet with parchment paper.
Dip the frozen balls into the melted chocolate, then
place onto prepared baking sheet. Let sit for 15 minutes
or until firm.
You can purchase this book and any other items from Amazon and support VSSJ. All you need to do is go to Amazon from our website and VSSJ will receive a % of your total order. This is a great way to support our organization at no cost to you. Just click here.
For information on our next vegan bake sale click here.
Wednesday, March 30th Dr Oz’s special guests were chef Art Smith and Elmo. Art with Elmo close by demonstrated his Healthy Hummingbird Cupcakes. The ingredients are listed below. For the recipe click here. Make sure you watch the clip of the demo- Elmo’s really cute!
1 cup unbleached all-purpose flour, or spelt flour
1/4 cup whole wheat pastry flour
1 tspn ground cinnamon
1/2 tspn baking powder
1/4 tspn salt
1 ripe banana, mashed
1/2 cup crushed pineapple, with juice
2/3 cup organic granulated cane sugar
1/4 cup canola oil
1/3 cup apple sauce
1 tspn vanilla extract
1/2 cup walnuts, finely chopped
1 container tofu cream cheese (or non-dairy cream cheese)
1/2 cup soy margarine
2 cups powdered sugar
1 tsp vanilla extract
1 1/2 tsp lemon juice
In December Linda hosted a woman’s holiday cookie swap. Everyone had a great time and left with lots of delicious vegan cookies to share with family and friends. The recipe that I shared with everyone was from the following site. Low Fat Peanut Butter Cookies….YUUMMM!!
This recipe is packed with nutrients and it’s delicious
3 large cucumbers, 1 T. Agave syrup, 2 T. Wakame flakes, tsp sea salt, 2 T rice vinegar
Soak the wakame flakes with water in a bowl until rehydrated – about 15-20 minutes.
Next, use veg spiral or a food processor ( large flat blade) to slice the cucumber thinly. In a colander toss the cucumber with salt and let sit for 15 minutes.
Rinse the cucumber very thoroughly with water, and press firmly to drain all excess moisture. Pat dry with a paper towel. Drain the wakame, then press and pat as well to discard moisture.
Combine the wakame and cucumber in a medium bowl, and toss with agave syrup and rice vinegar. If needed, drain once more before serving.
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