Daifuku Cake | Vegetarian Recipes

Daifuku Cake

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Ingredients:

  • 1 cup azuki beans
  • 10 cups water
  • 1/3 cup sugar
  • 1 cup rice flour
  • 1/4 cup sugar
  • 1 1/4 cups water

Steps:

  • For The Anko Filling
  • Place 4 cups of water in a pan and add the azuki beans to the water
  • Place on high heat and bring to a boil
  • Remove from stove when mixture starts boiling and drain the water
  • Place 6 cups of water in the pan with the azuki beans
  • Place on low heat and simmer for about an hours until the azuki beans are softened
  • Remove excess water and add sugar
  • Stir on low heat for a few minutes just until it thickens
  • Remove from heat and set aside
  • For The Dough
  • Place rice flour sugar and water in a pan
  • Place on low heat and stir constantly until dough thickensPlace the dough on a floured surface and divide into 12 pieces
  • Press the pieces into rounds
  • Place a TBSP of anko in the center of each dough round and stretch the dough to enclose the anko
  • Shape into a ball
Mango Custard Vegan | Vegetarian Recipes

Mango Custard Vegan

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Ingredients:

  • 2 mangoes
  • 1/2 cup ice
  • 12 ounces coconut milk
  • 2 teaspoons agave nectar
  • 2 teaspoons agar-agar

Steps:

  • In a blender puree mangoes and ice until smooth In a large saucepan over medium-high heat bring coconut milk and agave nectar to a boil Lower heat to medium Add agar agar and whisk for about 5 minutes until powder has dissolved
  • Add mango puree to coconut milk mixture Remove from heat pour into serving dishes and refrigerate about one hour before serving
Pickled Ginger | Vegetarian Recipes

Pickled Ginger

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Ingredients:

  • 2 large gingerroot
  • 1 cup rice wine vinegar
  • 5 -7 tablespoons sugar
  • 1 teaspoon salt

Steps:

  • Peel the ginger root Cut the ginger into medium-sized pieces and salt it
  • Leave the ginger in a bowl for 30 minute Put the ginger into a jar
  • Mix rice vinegar and sugar in a pan and bring to a boil Pour the hot mixture of vinegar and sugar on the ginger
  • Cool then cover with a lid and place in the refrigerator In a week the ginger change its color to light pink
  • Slice thinly to serve The pickled ginger lasts about a month in the fridge
Roasted Miso Eggplant | Vegetarian Recipes

Roasted Miso Eggplant

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Ingredients:

  • 1/4 cup mirin sweet rice wine
  • 2 tablespoons rice vinegar
  • 3 tablespoons white miso soybean paste
  • 2 teaspoons fresh ginger grated
  • 1 tablespoon dark sesame oil
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 garlic clove minced
  • 2 eggplants sliced 1/2-inch-thick slices about 1 lb
  • 2 tablespoons olive oil

Steps:

  • Preheat broiler
  • Combine first 8 ingredients stirring with a whisk
  • Arrange eggplant slices on a baking sheet coated with olive oil
  • Spread miso mixture evenly over the eggplant slices
  • Broil 8-10 minutes or until topping is golden
  • Arrange eggplant slices on a platter
Simple Spicy and Sweet Oven Fries | Vegetarian Recipes

Simple Spicy and Sweet Oven Fries

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Ingredients:

  • 3 large baking potatoes peeled and cut lengthwise into 1/2 inch strips and then again into 1/2 inch wide strips Russet Idaho
  • 2 tablespoons olive oil
  • 1 teaspoon salt sea salt
  • 1 teaspoon shichimi-togarashi
  • 1 teaspoon sugar

Steps:

  • Preheat oven to 400 degrees with rack on top
  • Put potatoes on parchment lined baking sheetDrizzle with olive oil and toss to coat
  • Roast for 25 minutes Flip over and roast for 15 - 20 minutes longer or until golden and tender
  • Mix salt shichimi and sugar in small bowl and sprinkle over fries
Wakame and Bean Salad | Vegetarian Recipes

Wakame and Bean Salad

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Ingredients:

  • 4 ounces wakame seaweed or 1/2 cup wakame seaweed
  • 2 cups water
  • 1 15 ounce can cannellini beans rinsed and drained
  • 1 cup radish thinly sliced
  • 3 tablespoons plain rice vinegar or 3 tablespoons white wine vinegar
  • 1 tablespoon mirin sweet sake or 1 tablespoon dry sherry
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sesame oil
  • pepper freshly ground to taste
  • 1/4 cup hazelnuts toasted peeled and crushed refer to directions below

Steps:

  • Soak the wakame in the water for about 15 minutes Drain slice off the tough ribs and discard; cut the tender parts into -inch squares Toss with the beans and radishes in a large bowl and set aside
  • In small bowl which together the vinegar mirin or sherry mustard oil and black pepper Toss with the beans radishes and wakame
  • Sprinkle with the toasted hazelnuts
  • TOASTING AND PEELING HAZELNUTS
  • Preheat oven to 350F
  • Spread the nuts on a baking sheet and bake for about 10 minutes or until toasted Wrap the nuts in a towel and let steam for 1 minute Rub the nuts with the towel to remove the skins then cool