Tag Archives: Vegan

Vegan Tea Buckwheat Noodles: “Tya-soba”

October 28, 2009 dragonlife 2 Comments

Shizuoka Prefecture is celebrated for its green tea all the World.
I had the pleasure to taste something of value for many recently.
Vegeterians (and vegans!), rejoice! A company called Ikejima Foods in Hamakita Ku, Hamamatsu City has come up with Tea Buckwheat Noodles/Tya-soba!.
Tea comes from the Kawane area which produces some of the best tea in the Prefecture.
The noodles contain no preservatives and neither the noodles, nor the tsuyu/soup contains any animal extracts whatsoever (no milk or egg products).
One pack contains enough for 4 small or 2 medium portions.

As for cooking, here are simple instructions:
Cold Noodles style:
Dilute tsuyu/soup in 100 ml of clean water.
In one big pan heat 2 litres of water. Bring to boiling point. Drop in noodles. Lower fire to samll. Stir with long chopsticks. The noodles are ready when they readily come to the surface. Wash them rapidly under running cold water inside a “zaru”/small basket or inside a bowl full of cold water until noodles are cool enough. Drain water and place on a flat dish over a bamboo net if possible. Eat noodles by dipping them in tsuyu/soup to which you can add freshly cut raw leeks and wasabi (or any spices you fancy!)

Hot noodles style:
Dilute tsuyu/soup into 230 ml of hot water.
Cook noodles as for cold style. Drain and drop into bowl full of tsuyu/soup. Add vegetables, freshly cut raw leeks and spices to taste.

“Meicha Soba”
Ikejima Foods
Hamamatsu City, Hamakita Ku, Terajima, 2351
Tel.: 053-587-1025

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Vegan Dressing: Shizuoka Wasabi Dressing

October 23, 2009 dragonlife 2 Comments

Shizuoka has claimed world fame for being the first to grow wasabi in the 17th Century (in Yutogi, Shizuoka City exactly, up along the Abe River) and for producing more than 80% of the wole Japanese output, but people tend to forget that it can be accomodated in varuious manners, apart of being used a condiment for sashimi, sushi and the ubuquitous makisushi/rolled sushi!

The whole plant for instance can be made ito a pickled delicacy of its own.

One more great use has been initiated in Mishima City in eastern Shizuoka Prefecture: Wasabi Dressing!

It is not at all hot, but almost sweet and makes great accompaniment for any salads, on omelettes (Japanese or traditional) and mixed with sauces. I (and my better/worse) half are still disovering more usages!

Definitely worth a try! Moreover it contains a crowd of healthy ingredients!
Moreover, as it contains only vegetal oil, vinegar and ntural spices, it makes for the perfect vegan or vegetarian dressing!

Wasabi Dressing
Izu Kameya Co.
Mishima City, Heiseidai 5
Tel.: 0120369981
Can be bought in Sunpu Raku Ichi Shop, Asty, Shizuoka JR Station

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Vegan Sashimi at Yasaitei

October 21, 2009 dragonlife Leave a comment

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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Vegan Tofu Carpaccio

October 20, 2009 dragonlife 6 Comments

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?

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Vegan Italian Tofu Salad

October 19, 2009 dragonlife 8 Comments

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!

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For Vegan and Vegetarians! “Forgotten” Vegetables 17: Yacon

October 18, 2009 dragonlife Leave a comment

YACON-1

SYNOPSIS:
Organic agriculture and biodiversity have in recent years brought about a rediscovery of many “forgotten” vegetables that people especially in Europe and France conscientiously tried to forget as they reminded them of the privations suffered during WWII. The same people had then to make do with untraditional vegetables because potatoes, carrots and so on were confiscated by occupying forces or their own armies.
With sustainibility and bioagriculture made more important by the deficiencies of modern mass agriculture, those “forgotten” vegetables have suddenly come to the fore for the pleasure of all, and that of course of vegetarians and vegans!

This particular series of postings will introduce these vegetables one by one. I hope they will become useful for a long time to come to all my vegan and vegetarian friends!
1) Scorsonere/Oyster Plant
2)Potimarron
3) Vitelotte
4) Rutabaga
5) Cardon
6) Panais/Parsnips
7) Patisson
8) Topinambour
9) Crosne
10) Cerfeuil Tubereux
11) Poiree
12) Oca
13) Ulluque/Ulluco
14) Tigernuts
15) Capucine tubereuse-Maschua
16) Chataigne de Terre-Great Pignut

Yacon is another example of a forgotten vegetables rapidly getting popular in Japan, where it is very cheap!

The Yacón is a perennial plant grown in the Andes of Perú for its crisp, sweet-tasting tubers. The texture and flavour have been described as a cross between a fresh apple and watermelon which is why it is sometimes referred to as the apple of the earth. The tuber is composed mostly of water and fructo-oligosaccharides. It has recently been introduced into farmer’s markets and natural food stores in the US.

YACON-2

Although sometimes confused with jicama, yacón is actually a close relative of the sunflower and Jerusalem artichoke. The plants produce propagation roots and storage tubers. Propagation roots grow just under the soil surface and produce new growing points that will become next year’s aerial parts. These roots resemble Jerusalem artichokes. Storage tubers are large and edible.

YACON-3

These edible tubers contain inulin, an indigestible sugar, which means that although they have a sweet flavour, the tubers contain fewer calories than would be expected.

Yacón plants can grow to over 2 meters in height and produce small, yellow inconspicuous flowers at the end of the growing season. Unlike many other root vegetables domesticated by the Indigenous Peoples of the Andes (olluco, oca), the yacón is not photoperiod sensitive, and can produce a commercial yield in the tropics.

YACON-LEAVES

Yacon Leaves

Yacón provides for two nutritional products the yacón syrup and yacón tea. Both products are popular among diabetic people and dieters who consume these products because of its low sugar properties.

YACON-SALAD

Japanese Yakon Salad

Yacón can easily be grown in home gardens in climates with only gentle frosts. It grows well in southern Australia, Tasmania and New Zealand, where the climate is mild and the growing season long. It has recently been introduced to the Philippines, and is now widely available in markets.

Propagation roots with growing points can be planted in a well-dug bed in early spring, near the time of the last expected frost. While aerial parts are damaged by frost, the roots are not harmed unless they freeze solid. Yacón is a vigorous grower much like Jerusalem artichokes. The plants grow best with fertilization.

After the first few frosts the tops will die and the plants are ready for harvest. It is generally best to leave some in the ground for propagating the following spring. Alternatively, the propagating roots can be kept in the refrigerator or buried away from frost until spring. While usable-sized tubers develop fairly early, they taste much sweeter after some frost.

YACON-NARAZUKE

One reason why Yacon is fast becoming popular in Japan is that it is easy to pickle in “Narazuke” Style (see above picture),

YACON-DRIED-SLICES

and as dried slices, making for a great snack all year round!

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Japanese Fruits 3: Pione Budou-Pione Grapes

October 15, 2009 dragonlife 7 Comments

PIONE1

SYNOPSIS:
There are a lot of fruit which either originated or grew to be characteristic of Japan.
I’m trying to introduce into this new series to help my vegan and vegetarian (I’m no) friends in particular as fruit can be adapted into so many ways!

1) Nashi/Asian Pear
2) Jirou Kaki/Jirou Persimmon

Grapes are relatively new to Japan, but its people have compensated this with an eye to create new strains with great success.

PIONE3
Pione Grapes are grown in aerial style.

Pione Grapes are a typical example.
They are a cross between Kyoho Grapes and Cannon Hole Muscat.
Kyoho grapes (巨峰葡萄) are hemselves a Concord-like cross (Vitis vinifera x Vitis labrusca) between Campbell and Centennial grape varieties.

Kyoho grapes were first produced in 1942 in Shizuoka Prefecture, but were not so named until 1946.

PIONE-MUSCAT
Pione Grapes compared to Muscat Grapes

Pione Grapes (ピオネ葡萄) were also first produced in Shizuoka Prefecture in 1957 by a farmer called Hideo Ikawa.
Pione is an Italian name.

PIONE2
Pione grape

Pione grapes are usually seedless, juicy and very sweet making them very versatile for all kinds of desserts:

PIONE-MOCHI
A typical Japnese dessert:
Pione Grape inside mochi!

PIONE-TART
Pione Tart!
Irresistible, isn’t it?

But Pione Grapes, especially their flesh in “Concasse” style can be used in salads:

PIONE-ORGANIC-MIZUNASU
A dream salad for vegans!
Pione Grapes flesh on organic “Mizu nasu”/Mizu egg plant sashimi.
This particular kind of (Japanese) egg plant is eaten raw.
A little pepper and voila!

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Tofu Donuts: Recipe

October 15, 2009 dragonlife 20 Comments

tofu-kinds-5
“Tofu Doughnuts” at Shizutetsu Supermarket in Shizuoka City

Following a kind message from Dawn Figueroa who after returning from Japan could not find the tofu donuts back home, nor their recipes.

There are many recipes indeed, most of them including eggs, milk, wheat flour, pancake mix and what not.
Moreover I discovered that the stores in Japan use wheat flour, too.
Although this would be enough for vegans and vegetarians (I’M not), I decided to introduce an easy recipe which non-gluten, nor containing wheat flour.

For people who want to start from scratch, check tofu preparation recipe below!

HOME-MADE TOFU DONUTS

TOFU-DONUTS-1

Ingredients: For 3 donuts (multiply accordingly!)

-Rice powder (riz blanc in French): 45 g
-Cornstarch: 15 g
-Baking powder (non-gluten): half a teaspoon
–Sugar beet: 10 g (optional/use a little salt if you want to prepare appetizer donuts)
-(Kinu tofu) Silk Tofu: 60 g
-Deepfry oil

Recipe:

TOFU-DONUTS-2

-In a large bowl, mash/crush the tofu

TOFU-DONUTS-3

-Add rice powder, cornstarch, baking powder and sugar beet. Mix well.Form a ball.

TOFU-DONUTS-4

-Shape three donuts by hand and place them atop pieces of cooking paper. Shape the central hole large enough.

TOFU-DONUTS-5

-Preheat oil to 160 degrees Celsius.
Drop the doughnuts into the oil with their cooking paper.
Take paper out with tongs as soon as the oil “boil”around the donuts.
Fry the donuts until they attain a nice “fox”/brown colour.
Turn the donuts over halfway for an even cooking and colour.

NOTES:

-If you use too much tofu in the recipe the donuts will be difficult to shape.
-Proportion between rice powder, beet sugar and baking pwder is based on the following:
Rice powder: 100 g
Beet sugar: 10 g
Baking powder: 3 g
-You can add taste to the donuts according to your preferences.

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TOFU PREPARATION

“Zarudofu”, my favourite variety of tofu just filtered out in a “zaru/basket”. You just eat it with a spoon on its own. No seasoning needed!

Ingredients (for one large piece, one cho/丁in Japanese)

Soy beans: 2 cups (360cc)
Nigari: 2 large tablespoons
(Magnesium chloride is an important coagulant used in the preparation of tofu from soy milk. In Japan it is sold as nigari (the term is derived from the Japanese word for “bitter”), a white powder produced from seawater after the sodium chloride has been removed, and the water evaporated. In China it is called “lushui”.. Nigari or Lushui consists mostly of magnesium chloride, with some magnesium sulfate and other trace elements. It is also an ingredient in baby formula milk).
Water: 5 cups (twice and a half the volume of soy beans)

Utensils:
One large pot
One large clean cloth pouch to press tofu through
One bowl
One mixer
One thermometer
One large piece of gauze to filter water off shaped tofu
One large wooden spoon
One wooden tofu-shaper case

RECIPE:
toofu-1
1) Preparation: soak soy beans in water overnight

toofu2
2) Preparation: Mix nigari with 1 cup of water and set aside

toofu-3
3) According to its size, Pour the whole or part by part soy beans and water (1) and make paste as fine as possible. If mixer runs at an even pace without crushing beans into paste, add more water. The paste obtained is called “namago” (生呉)

toofu-4
4) Pour the bean paste into a large pot with an equal amount of water. Heat stirring all the time. The paste will come to a boil suddenly. Switch off fire. Switch on low once the paste has settled for 10 minutes and take off fire.

toofu-5
5) Pour paste into the cloth pouch and press. Right of the picture is tofu paste before pressing. Left is pressed out tofu

toofu-6
6) Solidifying (coagulating) with nigari.
Stir tofu over light fire. When the temperature has reached 75~80 degrees Celsius pour in nigari slowly and stir all the time. The solid matter will sink to the bottom and accumulate. The coagulation will be complete when liquid above tofu has become transparent. Stop the operation and let rest for 15 minutes.

toofu-7
7) Arrange the gauze inside tofu a tofu shaper case which should have small holes to let excess water run out.

toofu-8
8) Cover with lid with a weight (or glass of water) of about 250 g and further press out water for 15 minutes

toofu-9
9) Delicately empty tofu in basin filled with called water and leave it there for an hour to take out excess nigari. Store in refrigerator.

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Japanese Fruits 2: Jirou Kaki-Jirou Persimmon

October 14, 2009 dragonlife 7 Comments

JIRO-KAKI1

1) Nashi/Asian Pear

Jirou kaki or Jirou Persimmons are not to be confused with “normal persimmons”, or heart-shaped Hachiya which is the most common variety of astringent persimmon. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before softening.

JIRO-KAKI-FALSE

Hachiya Persimmons

The astringency of tannins is removed through ripening by exposure to light over several days, wrapping the fruit in paper for heating it, and/or artificially with chemicals such as alcohol and carbon dioxide which change tannin into the insoluble form. This bletting process is sometimes jumpstarted by exposing the fruit to cold or frost which hastens cellular wall breakdown. These astringent persimmons can also be prepared for commercial purposes by drying.

JIRO-KAKI-TREE

The non-astringent persimmon, or Jirou kaki, is squat like a tomato and is most commonly sold as fuyu. Non-astringent persimmons are not actually free of tannins as the term suggests, but rather are far less astringent before ripening, and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm to very very soft.

JIRO-KAKI-DRIED

Dried Jirou Persimmon

Actually, Jirou Kaki/Jirou Persimmons are the pride of our Prefecture, Shizuoka Prefecture, as they were first grown in 1844 by a farmer called Jiroushi Matsumoto in Mori-Cho, Western Shizuoka Prefecture!
Their trees were finally successfully raised in 1869.

JIRO-KAKI-JAM

Jirou Persimmon Jam

The persimmons were finally given their name, Jirou Kaki, by the Emperor of Japan upon his meeting with Fujitarou Suzuki (the grower of that time) in Mori-Cho where a Shinto Temple is still dedicated to the Emperor of Japan.

JIRO-KAKI-CAKES

In Shizuoka Prefecture, Jirou Persimmon are found under many guises such as cakes (above)

JIRO-KAKI-WINE

Jirou Persimmon wine!

JIRO-KAKI-VINEGAR

Jirou Persimmon vinegar, a rarity created by Bembei Kawamura, the Father of Shizuoka Sake!
It can drunk as a health drink mixed with with good wateror used as a finish on many dishes!

JIRO-KAKI-DRYING

Although I personally like them fresh either as dessert or in salads with vegetables, my favourite is dried persimmons, a big business in Shizuoka Prefecture!

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For Vegan and Vegetarians! “Forgotten” Vegetables 16: Chataigne de Terre-Great Pignut

October 14, 2009 dragonlife Leave a comment

CHATAIGNE-DE-TERRE
(Courtesy: Jean-Luc de Belgique)

The Chataigne de Terre (Earth Chestnut in French) or Bunium bulbocastanum in latin is a truly rare vegetable, even in Europe where gardeners, more than farmers, grow it in France and Belgium notably.

Its other names include: terre noix, marron de terre, gland de terre, moinson (French), Erdkastanie (German) ; bulbo castaño (Spanish) ; bulbocastano comune (Portuguese) great pignut (English) and aardkastanje (Dutch).

CHATAIGNE-DE-TERRE.1jpg

It is an ombrelliferea and is also cultivated as a decoration garden plant.

The plant, wit comparatively few leaves can reach a height of 30~70 cm (1~2 feet).
It blossoms in Autumn with beautiful white flowers.
After seeds have been formed, the arial part of the plant will dry out.
It is then than one can find many tuber-like (they are not true tubers) nodules coming out of the roots when the whole plant is pulled out the earth.

These can be eaten raw after being washed in clear cold running water.
They have a distinctive chestnut taste and are greatly appreciated as a snack (for aperitif!)

They also become an ingredient for the German Liqueur called Kummel!

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Japanese Fruits 1: Nashi/Asian Pear

October 14, 2009 dragonlife 4 Comments

nashi1

Pyrus pyrifolia is a pear tree species native to China, Japan, and Korea. The tree’s edible fruit is known by many names, including: Asian pear, nashi or nashi pear, African pear, Japanese pear, Korean pear, Taiwan pear, sand pear, apple pear, bapple, papple, bae, li (Japanese: ナシ;Chinese: 梨; Korean: 배). In South Asia, the fruit is known as nashipati or nashpati.

nashi2

Pyrus pyrifolia is cultivated throughout East Asia, as well as in Australia, India , New Zealand, and other countries. It was recently grown successfully in France and is also sold under the name pf Nashi.

nashi3

Nashi pears are widely grown for their sweet fruit, a popular food in East Asia. They are sweet on the tree and are eaten crisp.

nashi4

Healthy salad!

Nashi pears generally are not baked in pies or made into jams because they have a high water content and a crisp, grainy texture, very different from the buttery European varieties. Also, Nashi pears are not as intensely sweet, having a more refreshing, light taste.

They are grown in various areas in Japan under different cultivar and brand names.

nashi5

Great salads!

I have the luck to be offered every summer a full box of them coming from Yaizu City where their brand name is “Shinsui”/新水. They are the perfect fruit for a hot summer and have far more value than a whole bottle of soda!

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For Vegan and Vegetarians! “Forgotten” Vegetables 15: Capucine tubereuse-Maschua

October 13, 2009 dragonlife 2 Comments

capucine-tubereuse2

The Capucine tubereuse (French), Maschua (Inca) or Tropaeolum tuberosum (Latin) is a very old tuber originally grown on the high plateaux of Peru and around Titicaca Lake.

2m high, it is mainly used for its flowers as a decorative plant.
It blooms from July to Autumn. The seeds are formed at the same time.

capucine-tubereuse

It was already grown and eaten by the pre-Incas 5.500 years BC.
It gives out fairly good yields.

Maschua has recently become popular in France and Belgium for its tubers.
They can be eaten like potatoes.
Its peppery taste (it contains mustard oils) is not always appreciated.
This peppery taste disappears upon freezing or long boiling.
The taste is best when the tubers are harvested after the first frosts.
In Bolivia and Peru the tubers are also eaten with molasses and frozen as a dessert.

The young leaves can be eaten as a green vegetable, either raw or cooked.
The flowers can be eaten raw and have a sweet taste ending up on a peppery note.

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For Vegan and Vegetarians! “Forgotten” Vegetables 14: Tigernuts, Amande de Terre

October 10, 2009 dragonlife 8 Comments

AMANDE-DE-TERRE-1a

Tigernuts or chufa flatsedge in English, amande de terre (earth almond!), choufa, noix tigrée, souchet comestible in French, Chufa in Sapnish, Zigolo dolce in Italian or Yellow Nutsedge in the US, Cyperus esculentus does have many names!

AMNDE-DE-TERRE-1

Very popular in Spain, the plant is a cousin of the papyrus.
It produces small 2~3 cm tubers/rhyhomes in Autumn.
Once dried thay can be safely kept for years.

AMANDE-DE-TERRE

In Spain they are fermented into a celebrated drink with an almond taste called Hodchata!

Many people eat them raw as snacks or griilled or in salads with a drink, too!

Before re-planting them April~May, let them in lukewarm water for 48 hours. They need quite some watering, especially during dry seasons.

Harvest are conducted from end of Otober to the beginning of November by pulling out the whole plant.ue vous conserverez au frais.

Le saviez-vous ?
Le souchet sert à préparer une boisson Espagnole appelée “horchata de chufa”. Chufa est son nom en Espagne.

It is also used in place of almonds in cakes.

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Japanese Cuisine: Yuzu Koshio/Lime Chili Mix-Recipe

September 23, 2009 dragonlife 5 Comments

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Yuzu Koshio or lime and Chili mix is prepared with green hot chili (as opposed to red one) and lime skin/zest.
It is quite commnon in Kyushu Island, especially in Oita Prefecture, as well as far as in Okinawa.
It is quickly becoming more and more popular all over Japan, and is even locally produced in our Prefecture, Shizuoka!
It is a very versatile condiment that can be used in all kinds of Asian cuisines by vegans, vegetarians and omnivores alike!

Here is a simple recipe. Don’t forget you can replace green chilies with red chilies for two varieties!

INGREDIENTS:

-Green lime: 1 large
-Fresh green chilies: 6
-Salt: to taste

RECIPE:

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-Peel the lime.
Wash the lime zests and green chilies in clean cold water.

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-Chop lime zests as fine as possible.

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-Cut the chilies in two, discard the seeds and chop them all as fine as possible.

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-Grind lime zests and chilies with a pestle so as to obtain a paste.

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-Add salt (experimentation might be needed there) and mix well.

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-Add lime juice (experimentation might be needed there, too) and mix well.

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-Wrap the mix in cellophane paper and store in a tupperware box, or pour it inside a small bottle. Keep it in the fridge away from the light.
Consume as soon as possible!

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For Vegan and Vegetarians! “Forgotten” Vegetables 13: Ulluque/Ulluco

September 21, 2009 dragonlife Leave a comment

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The Ulluque (French), Ulluco (Spanish), or Ullucus tuberosus (Latin) is a plant grown primarily as a root vegetable, secondarily as a leaf vegetable.

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Ulluque Tubers

The Ulluque is one of the most widely grown and economically important root crops in the Andean region of South America, second only to the potato. It is known there with the common name of papa lisa, but also by the regional names melloco (Ecuador), olluco (Peru, chugua (Colombia) or ruba (Venezuela). The leaf and the tuberous root are edible, similar to spinach and the potato, respectively. They are known to contain high levels of protein, calcium, and carotene. Papalisa were originally used and discovered by the Incas.

The origin and development of the ullucu in the cold climates of the Andes suggest that it is one of the crops most suited to the complex agro-ecology of areas between 3000 and 4000 m. Although the precise role of hybridization, introgression and mutation in the ullucu is not known, these must have acted—along with natural and human selection pressure—to favour the plant’s distribution and adaptation to the various types of Andean climate and soils.

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Ulluque Leaves

Oblong and thinly shaped, they grow to be only a few inches long. Varying in color, papalisa potatoes may be orange/yellow in color with red/pink/purple freckles. In Bolivia, they grow to be very colorful and decorative, though with their sweet and unique flavor they are rarely used for decoration.

The major appeal of the ulluco is its crisp texture which, like the jicama, remains even when cooked. Because of its high water content, the ulloco is not suitable for frying or baking but it can be cooked in many other ways like the potato. In the pickled form, it is added to hot sauces.

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Cocido Boyacense (Courtesy of Gastrononia & Cia)