Tag Archives: vegan

Nasu no Mizure Itame – Japanese Eggplant in Miso/Soy Sauce

This sweetened miso and eggplant stir-fry is great with a simple bowl of steamed rice!
A quick and easy dish, that is nice and healthy.

miso eggplant
Vegan – Veggie – Cultured

Ingredients…

1 cup Dashi of 9 kinds of vegetables, no fish. Start with kombu seaweed, onions/scallions, garlic, carrots, and other veggies to your liking.
1 tbsp organic aka-miso/RED miso
1-2 tbsp organic soy sauce
2 tbsp sake
2 tbsp sugar or mirin
2 tbsp organic sesame oil
1 tbsp grated ginger
1/2 cup radish, daikon, Julienned
5 tbsp vegetable/cooking oil of your choice
4-5 long Japanese eggplant, cut long ways, then into 1 inch pieces

Directions…

Try to use as many organic ingredients you can buy/find…the taste and flavor will be stronger.  Start by combining the miso, soy sauce, sake, and sugar until dissolved and smooth.

Fry the ginger in the sesame oil for a few seconds, just to flavour the pan/wok.  Remove and set aside.

Add the vegetable oil and then the eggplant.   Fry until soft and golden.  Then add the ginger and daikon, stirring for 2 minutes. Remove from heat.  Add the miso mixture, tossing to coat each piece evenly.

If you prefer it saltier or sweeter, simply add more miso or sugar.

Alternatively, eliminate everything but the miso sauce and eggplant. Slice the eggplant into disks and deep fry it, then simply pour the miso sauce over it.

Garnish with finely sliced green onion and serve hot.

Enjoy!


 

Cultured Cheese Stromboli – Meatless Mondays #12

What is Stromboli?

Homemade stromboli

  Stromboli, on the other hand, is more of a sandwich than a turnover, although you might mistake it easily as calzone because of their similarities in appearance. The dish, however, does not contain the sheep’s milk cheese, ricotta. Although it can be considered as an Italian dish, it was made up somewhere in the United States, although the location is not quite known, some say in Philadelphia, some say in Washington state.

The Stromboli is rolled with a stuffing of choice before cooking. You can add many different ingredients to create some great flavor profiles. Try fresh herbs, sun dried tomatoes, or wild leeks &mushrooms! Other cheeses like a mix of ricotta, aged Parmesan, and mozzarella. Stromboli is great for a lunch or as a main for dinner. Below is what you need for two different styles.

What is Needed…

Style I – Cheese and Vegetable Stromboli
• 10 ounces pizza dough
• 1⁄3 cup cultured cheese or fresh mozzarella cheese
• ½ cup sliced artichoke heart
• 3 chopped roasted red peppers
• 1⁄3 cup chopped black olives
• Herbs of choice like fresh basil, thyme, and parsley
• Salt and pepper to taste

Alternatively…

Style II – Cheese, Spinach, and Garlic Stromboli
• 10 ounces pizza dough
• 1⁄3 cup cultured cheese or fresh mozzarella
• 1 or 2 fresh garlic cloves or fermented garlic honey cloves
     Note: If fresh garlic is too strong of flavor fry in a little olive oil before stuffing
• ½ cup chopped fresh spinach, well drained
• Salt and white pepper to taste

Directions…

Have the cultured cheese ready to go a few days in advance. The cheese needs to be a ‘hard’ cheese with little moisture, so that it stays within the crust.
1. Preheat oven to 375 F.
2. Line a baking sheet with foil and brush with olive oil.

stromboli ready to roll

3. Turn out the dough onto a lightly floured surface.
4. Spread the cheese, leaving a 1-inch border.
5. Add the other veggies.
6. Roll like a jellyroll and crimp the edges.
7. Score the tops almost through and brush the top with egg white wash or olive oil for a golden top, if desired
8. Bake for 20-25 minutes or until the cheese is melted through.

stromboli
Serve hot with a side of marinara sauce, if desired. Being versatile, stuff Stromboli with many different ingredients for a change from old style pizzas. For the holidays, make smaller sized Stromboli for ‘finger food’ at gatherings.

Feedback: This recipe, though simple, is delicious. Being vegan I substituted home made soy cheese for the mozzarella, and I made my own pizza dough. I also added some fresh basil leaves. Yum. This would be great made in miniature versions as finger foods for a holiday get-together.