Tuesday, October 23, 2012

Nori and Daikon Loaf for Japanese Style Soups and Noodles

Nori and Daikon Loaf for Japanese Style Soups and Noodles


1 TB ground flax seed1/4 cup warm water
1/2 small onion, diced
1-1/2 tsp sesame oil
1/2 cup cannellini beans
1/2 cup processed oatmeal
3/4 cup bread crumbs
1/4 cup grated ginger
1/3 cup toasted sesame seeds
1-1/2 tsp soy sauce
2 Nori sheets ground in spice grinder
1 tsp salt


plastic wrap


  1. Prepare a pot of water and steamer.
  2. Combine the flax seed and water and set aside for 10 minutes.
  3. Combine the onion and sesame oil in a large microwave safe bowl, and microwave for 2 minutes
  4. Add the cannellini beans and using a potato masher, mash into the onion and oil until a paste is formed.
  5. Add the oatmeal, bread crumbs, ginger, sesame seeds, and soy sauce and use a spatula to combine.
  6. Add the Nori and salt, and continue to combine.
  7. On top of a layer of oiled plastic wrap form the paste into a long, slender loaf.  Wrap well, with the seam side up.
  8. Wrap this again in Aluminum foil, seam side up.
  9. Set in steamer and steam for 1 hour.
  10. Remove and let cool, unwrap and slice thinly.  Serve with soups and noodles.
Serves 4.

Monday, October 22, 2012

Japanese Style Steamed and Stuffed Squash with Mushroom Sauce

Japanese Style Steamed and Stuffed Squash


1 acorn squash, or similar size 


1 cup shredded kale
1/2 LB umami pate
1 TB sake
1 TB mirin
1/2 tsp grated ginger
1 TB soy sauce
1/4 tsp sesame oil
1/4 tsp brown sugar

Mushroom Sauce:

1/3 cup sliced and dried shiitake mushrooms
1/3 cup warm water
1 and 1/2 cups mellow umami broth
2 tsp brown sugar
1 TB sake
1 and 1/2 TB cornstarch
1/2 tsp sesame oil


  1. Cut squash in half and scoop out seeds.
  2. Prepare filling.
  3. Mound half the filling into each squash half.
  4. In a deep pot bring about a quart of water to a boil.
  5. Place stuffed squash in steamed and cover.  Place over boiling water.
  6. Steam about 1/2 an hour or until tender.
  7. While squash is steaming, prepare Mushroom Sauce.
  8. Place mushrooms in a small bowl, add warm water and soak 30 minutes.
  9. Squeeze mushrooms dry, an d reserve the liquid.
  10. In a small saucepan, combine mellow umami broth, soy sauce, brown sugar, and sake over medium-high heat.
  11. In a small bowl, blend cornstarch and mushroom soaking liquid.
  12. Stir into sauce.
  13. Cook until thick, stirring constantly.
  14. Stir in sesame oil and sliced mushroom.
  15. Place 1/2 squash on each serving plate.
  16. Serve with mushroom sauce. 
 Makes 2 servings

Sunday, October 21, 2012

Sauerkraut Stew

Sauerkraut Stew


1 tsp vegetable oil
2 onions, thinly sliced
1 tsp garlic powder
1 can of kidney beans (15 oz)
1 TB chopped fresh dill
1 tsp caraway seeds
4 cups cabbages (approx 1/2 medium cabbage)
Salt and pepper to taste
1 TB paprika


  1. Heat the oil in a dutch oven.
  2. Add the onions, put the lid on, and let steam 5-10 minutes.
  3. Stir in the garlic powder, turn up the heat.
  4. Add the beans, dill, and caraway and stir for a minute or two to mix.
  5. Add the broth.
  6. Bring to a boil and add the cabbage.  Return to a boil.
  7. Add the salt and pepper
  8. Put on the lid and return to a simmer.
  9. Cook approximately 15 minutes, or until the cabbage is cooked to your taste.
  10. Stir in the Paprika.

Makes 4 (2.5 cup) servings

Saturday, October 20, 2012

Soymilk Chai Tea

Soymilk Chai Tea
Soymilk Chai Tea by wanwu73 on Polyvore

I found this awesome Aladdin thermos at a thrift store.  Perfect for keeping chai warm. 

This recipe makes 8 (8 fl. oz) servings.  I usually pour some into a thermos or tea pot and store the rest in a Tupperware pitcher in the refrigerator.  

I shop for my spices at a local Indian grocery--much more inexpensive that a conventional supermarket.


1 TB fennel seeds
6 green cardamom pots
12 whole cloves
1 cinnamon stick
1 tsp ground ginger
1/2 tsp black peppercorns
2 bay leaves
7 cups water
2 TB Indian tea leafs (I used a British Breakfast)
1 cup soy milk, or other non dairy milk


  1. Place all spices and water in a pot.  Cover and boil over medium heat for 20 minutes.
  2. Remove from the heat, add the tea leaves and steep for 10 minutes.
  3. Add the milk and return the tea mixture to a boil.
  4. Strain the tea into a pitcher.
  5. Add sugar if desired.

Friday, October 19, 2012

Slow Cooker Mushroom Stroganoff

Mushroom Straganoff

This recipe was updated from Betty Crocker's Classic Beef Stroganoff, from 1976.


2 TB vegetable oil
1 LB mushrooms of your choice, sliced
1 medium onion, minced 
1 oz dry mushrooms, hydrated according to package instructions
2 cups robust umami broth
2 TB catsup
1 tsp garlic powder
1 tsp salt
1 TB cornstarch + 1 tsp
3/4 cup soy milk
1/4 tofunaise
Chopped Parsley to serve 
Paprika to serve
3 to 4 cups hot cooked noodles


  1. Saute the onions and mushrooms until soft.  Add to the crock pot.
  2. Add the hydrated mushrooms to the crock pot.  
  3. Blend broth, catsup, garlic powder, salt, and cornstarch on medium speed, until smooth.  Pour into the crock pot.
  4. Set crock pot on high heat and cook 3 to 4 hours.
  5. Half an hour before serving, combine the tofunaise, soy milk, and the other tsp of cornstarch in a small sauce pan and stir on medium low heat until thickened.  Add to the crock pot, folding it into the mushroom mixture.
  6. Serve stroganoff sauce over noodles and top with Parsley and sprinkle with paprika.

     Makes 4 servings

Thursday, October 18, 2012


Home Made Catsup
If you want to see how to make catsup using fresh tomatoes, I did a post on my old blog Learning from Mom Dill Pickles and Catsup.
Today's is a quick pantry version and is meant to produce a smaller, on demand quantity.
26 oz can tomatoes, including juice, chopped
1/4 cup onion, chopped
1/4 tsp cayenne
1/4 cup brown sugar
4 whole cloves
1/2 inch stick cinnamon broken
1/4 tsp celery seed
1 tsp salt
  1. In a heavy bottom pot, mix tomatoes, onion, and cayenne.  Bring to boiling.
  2. Cook about 15 minutes.
  3. Put tomatoes in blender and reduce to a juice.
  4. Add sugar and return to pot.
  5. Bring to a boil and simmer briskly about half an hour or until mixture is reduced by hall.
  6. Meanwhile. in a small saucepan combine the vinegar, whole cloves, cinnamon and celery seed.
  7. Cover; bring vinegar to a boil.  Remove from heat and let stand.
  8. When the tomato mixture has reduced by half, strain the spiced vinegar into the sauce.
  9. Add salt to mixture, and simmer til of desired consistency.
 Makes 2 cups (serving size 1 tsp)

Wednesday, October 17, 2012

Hamburger Helper Stew Updated

Hamburger Helper Stew Vegan Makeover

1 tsp vegetable oil
1/2 onion diced
3 cups robust umami broth
1 potato sliced as thinly as possible into rounds 
1/4 cup peas
1/4 cup diced carrots
1 TB cornstarch, diluted with stew broth
Salt to taste


  1. Saute onion in vegetable oil until soft.  
  2. Add other ingredients and bring to a boil.
  3. Turn to medium low, cover and cook until vegetable are done (about 15 minutes)
  4. Add cornstarch and continue to cook on medium to medium low heat until the broth thickens. 

Makes 2 servings