Tag Archives: Salad

Vegan Chinese Carrot Salad

Chinese Cuisine, especially salads can be easily adapted for vegan and vegetarian priorities as shown in this simple and adaptable recipe!

Note on Zha cai

Zha cai (literally “pressed vegetable”) is a type of pickled mustard plant stem originating from Sichuan, China. Other transliterations might include cha tsai, tsa tsai (from Mandarin Chinese); or jar choy, jar choi, ja choi, ja choy, or cha tsoi (from Cantonese). In English, it is commonly known as Sichuan vegetable, Szechwan vegetable, or Chinese pickled vegetable (although all of these terms may also refer to any of a number of other Chinese pickles), including the several other types in the Sichuan province itself.

The pickle is made from the knobby, fist-sized, swollen green stem of Brassica juncea, subspecies tatsai. The stem is first salted, pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar.

INGREDIENTS: For 1 person

-Carrot: 1
-Zha Cai: 1 small tin
-White leek: 1
-Vinegar Rice: 2 tablespoons
-Soy sauce: 1 tablespoon
-Sesame oil: 1 tablespoon
-Salad Oil (of your choice): 1 tablespoon

RECIPE:

-Cut the carrot into thin and narrow strips.

-Do the same with zha cai.

-In a bowl drop the carrot and zha cai strips. Add rice vinegar, soy sauce, sesame oil and salad oil. Mix. Check taste and rectify if deemed necessary. Bear in mind that the zha cai contains salt.

-Cut the white leeks into very thin strips.
Mount the salad as shown in above picture.

-the beta carotene contained in the carrots will be better assimilated by the body thanks to the oil!

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Vegan sashimi at Yasaitei (’09/12/02)

Service: excellent and very friendly
Facilities: great cleanliness overall
Prices: reasonable, good value.
Strong points: Very fresh local ingredients extensively used. Seasonal ingredients only. All-ladies staff.

Last night, having a long break in the evening and being ravenous, I just couldn’t wait until dinner at home. So, I veisited my favourite izakaya, namely Yasaitei, where I knew I could have a quick and delicious fix without worrying about my wasitline!

In Japan it is usual to be served a small snack (which will be charged at a nominal but reasonable price) with the first drink order.

For a closer view!

The snack was “yuba”/tofu sheets with uni/sea urchin (vegans or vegetarians only need to point out their priorities and they will be served only according to them, so no worries!) and Shizuoka wasabi (and slices of radish).

With a little soy sauce,so simple but so refined at the same time!

The vegetables were basically the same as my last visit, which I don’t mind at all, but the plate and the presentation were different, which I appreciate no end!:
-Yellow carrot
-Myoga/myoga ginger shoots
-Cucumber (so crispy!)
-Celery
Daikon
-Shiso on a bed of thinly cut onions.

For a side view!

Served with sesame oil, miso and salt seasoning and a glass of Doman Shochu by Hamamatsi-Tenjigura Brewery, perfect!

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow

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Vegan Sashimi at Yasaitei

YASAITEI-VEGAN2

Service: excellent and very friendly
Facilities: great cleanliness overall
Prices: reasonable, good value.
Strong points: Very fresh local ingredients extensively used. Seasonal ingredients only. All-ladies staff.

I’ve been an unconditional fan of Yasatei in Shizuoka City for quite a while.
Some might say I’m attracted to the all-female staff, but they would be sorely mistaken as I take my Missus there from time to time!
The reasons are very simple:

YASAITEI-VEGAN1

Yasaitei (The Vegetables Inn in Japanese) makes the extra effort(s) to serve whenever possible produce from Shizuoka Prefecture, including sake and shochu! The only place, as far as I know, which offers shochu from three different Shizuoka breweries/distilleries!
Vegan and vegetarian friends have complained to me unaccountable times that they would not be able to survive in Japan. How far from the truth they are!
Vegetables, including organic and biologically-grown, are plentiful in this country. I must gladly admit hat we are blessed with a very special situation here in Shizuoka Prefecture as this is the mildest region in Japan in spite of the snow falling around Mount Fuji. Our Prefecture has become a national reference when it comes to vegetable and fruit agricultural research (omnivores will be glad to hear that it is also at the forefront of marine life sustainibility!), notably in natural environment.

The staff at Yasaitei always keeps an extra eye and ear open for any new information concerning vegetables. Many a time I have brought them heirloom tomatoes, burdock roots, potimarrons and what else grown by lady farmers up Abe River just for the fun of it. On such occasions some surprised patrons find themselves served with an extra “service morsel” (meaning free of charge)!

YASAITEI-VEGAN3

Yesterday evening, I needed a “quick fix” in between two work sessions and pedaled to their restaurant only five minutes away.
I just said, “Yasai sashimi no moriawase/Plate of vegetables sashimi, please!”
Written or not on the day’s menu, it will always be prepared with an extra care.
The set I was served consisted of the following (See above pic):
-Cucumber (kyuuri/胡瓜)-the Japanese like them young, narrow and crunchy!
-Japanese long radish (daikon/大根)-Juicy, crunchy, almost sweet (bear in mind that the extremity is astringent!).
-Perilla leaf (shiso/紫蘇) behind the daikon and sitting on a bed of sliced onion (tamanegei/たまねぎ). The onion were thinly sliced and left in cold water for a while to take away the astringency.

YASAITEI-VEGAN4

-Grapara leaves (grapara/グラパラ) in the middle. I will talk about this later!
-Sweet Ameera tomatoes (ameera tomato/アメーラトマト). These tomatoes were originally grown in Shizuoka Prefecture, but are slowly expanding all over Japan. They are so sweet that they almsot taste like strawberries!
-Celery (serori/セロリー). Shizuoka Prefecture grows half of them in Japan! Fresh, juicy and crunchy!
-Myoga ginger sprouts (myouga/茗荷) just behind the celery.

YASAITEI-VEGAN6

These grapara leaves are grown in Chiba Prefecture, north of Tokyo.
For people who can read Japanes, check their homepage!

YASAITEI-VEGAN7

Crunchy but with a juicy and tender inside, they are sweet and taste somewhat like pineapple!

YASAITEI-VEGAN5

Vegans and Vegetarians, do not worry!
Yasaitei does not serve mayonnaise with such beauties.
They will accompany this plate of super fresh vegetables with a small saucer containing sesame oil (goma abura/ゴマ油), dark miso (kuro miso/黒味噌) and natural salt (shio/塩)!

Expect more reports!

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

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Not-Just-Recipes
Bengal cuisine
Cooking Vegetarian
Frank Fariello
Gluten-free Vegan Family
Meatless Mama
Living In The Kitchen With Puppies
Wild River Review

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Vegan Tofu Carpaccio

TOFU-CARPACCIO

I’ve been in tofu recipe search mode for quite a while, and I finally found one to please my vegan friends who can’t boast a carpaccio of their own!
It is ridiculously easy, but it makes for great impression!
Choose the best ingredients!

Vegan Tofu Carpaccio!

INGREDIENTS:

-Tofu (kinu tofu/silk tofu): as much as you like?
-Salt (Guerande for example): to taste
-Black pepper (freshly ground only, please!): to taste
-Lemon juice (organic lemon, please!): to taste
-Olive oil (EVO): to taste
-Pink pepper/baies roses: to taste

As you can see, it is basically up to you!

Look for some great organic green leaf vegetables to make a “bed” for the tofu.

RECIPE:

-Wrap tofu inside a large piece of kitchen paper.
Put the wrapped tofu inside a tupperware box (no lid, please) and top the tofu with a light weight.
Leave overnight (a full day, if you can) inside the refrigerator.

-Take out the tofu (discard the water).
-Cut it slices and plave it on a bed of leaf vegetables.
-Sprinkle in that order with salt, pepper, lemon juice and olive oil.
-Srop a few pink pepper grains for decoration and taste.

Simple, ain’t it?

RECOMMENDED RELATED SITES
Not-Just-Recipes
Bengal cuisine
Cooking Vegetarian
Frank Fariello
Gluten-free Vegan Family
Meatless Mama

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Vegan Italian Tofu Salad

TOFU-VEGAN-SALAD

The Japanese come with some simple and tasty new ideas for Vegans and Vegetarians!
I just discovered this recipe. It is basically a Cabrese-style salad.
The twist is that the cheese is replaced by tofu!

Vegan Italian Tofu Salad:

INGREDIENTS:

-Tofu (kinu dofu): half/200g
-Tomato: 1 large
-Sweet basil: 10 leaves

-Dressing:
Wine vinegar (white): 1/4 cup
White wine: 1/4 cup
Salt: 1/3 teaspoon
Whole black pepper: 3 grains, crushed
Garlic: 1/2 clove
Fresh red chili: 1/2

Olive oil (EVO): 1.1/4~ tablespoon
Onion: 15 g, grated

RECIPE:

-Cut tofu into 1 cm thick slices.
-After taking out the stem part, cut tomatoes into half moons.
-Leave tofu tomatoes in a bowl full of iced water.
-Crush and mince garlic. Mix it with the wine vinefar, white wine, salt, pepper and chili. Cook in a pan until the lot has reduced to half. Let cool.
-Take tomatoes and tofu out the iced water (drain as much water as possible) and drop them in a large bowl. Add onion and olive oil. Mix well.
-Place tomatoes, tofu and basil alternately as shown in picture on a srving dish. Pour dressing all over.

NOTE:

-For calorie conscious vegetarians, tofu has almost none while chesse has loads of them!

RECOMMENDED RELATED SITES
Not-Just-Recipes
Bengal cuisine
Cooking Vegetarian
Frank Fariello
Gluten-free Vegan Family
Meatless Mama

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Japanese Vegan Udon, Dried Shiitake and Konbu Salad

SHIITAKE-UDON-UMEBOSHI-SALAD-1

I’ve been looking around me recently for ideas so as to help my vegan and vegetarian friends with new ideas. Here is a simple one I just found for a healthy and tasty salad:
Japanese Vegan Udon, Shiitake and Umeboshi Salad!

INGREDIENTS: For one dish

-Udon: 1 pack of boiled udon ready for use
-Dried Shiitake Mushrooms: 4
-Konbu/seaweeed
-Salad Oil: 3 large tablespoons
-Soy sauce: 50 ml
-Mirin/sweet sake: 50 ml
-Real mineral water: 100 ml
-Cucumber, lettuce, mini tomatoes: as per taste

RECIPE:
SHIITAKE-UDON-UMEBOSHI-SALAD-2
-In a pan, drop cut dried shiitake, cho@@ed konbu/seaeed and oil. Fry gently.

-On a low fire add soy sauce and mirin.

SHIITAKE-UDON-UMEBOSHI-SALAD-3
-When you are satisfied that the shiitake are soft enough, drop the whole into mixer,nlender. Add water and process unti you obatin a sauce like in the picture.

-Boil udon quickly. Cool them under running clear water. Drain throuroughly and place on a dish.

-Arrange lettuce, cucumber on top of udon as on the picture, showing up enough of the udon.

SHIITAKE-UDON-UMEBOSHI-SALAD-4
-pour the sauce on top and decorate with mini tomatoes.

Enjoy!

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Vegan Peach & Luccola Salad

PEACH-LUCOLLA-1

Fruit are great as desserts, but they have so many benefits that they aso make for some great combinations with vegetables, especially salads!
Her is an example as peaches and luccola are in season:
Vegan Peach & Luccola Salad!

INGREDIENTS: For 1 person
-Peach: half a fresh one
-Luccola: 3 leaves
-Lemon: 1 sixth/1 wedge
-Salt: a pinch (to taste)
-Ground black pepper (to taste)
-Olive oil (EV): 1 large tablespoon

RECIPE:
-Chill a plate.

PEACH-LUCOLLA-2
-Cut each luccola sprig in 8 cm long parts. Drop into a bowl.

-Peel peach, and cut 1 half into 5 wedges (if you do not eat the rest right away, sprikle with lemon juice, wrap in cellophane paper and keep in the fridge!).

-Add in the bowl lemon juice, olive oil and salt. Lightly toss.

-Add peach wedges and toss again just a little. Place onto a plate with an eye for decoration.

-Grind black pepper over the salad!

Simple, easy and healthy!

NOTE:
Eat at once or luccola will change colour and turn soggy.
Don’t forget to bring some white wine!

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