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For Vegans & Vegetarians! “Forgotten” Vegetables 1: Scorsonere/Oyster Plant

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SCORSONERE-1

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!

SCORSONERE (French)/OYSTER PLANT (English)

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Scorsonere, or oyster plant, is a close cousin of the salsify and even of the burdock root.
The main difference is the dark brown/black colour of its skin.
Their history is the same. They are both found in the wild, especially along the Mediteranean Sea.
Scorsonere lost its popularity mainly because it is a chore to peel them, adde to the fact that the sap tends to stain hands. Moreover, they take a long time to cook.

Scorsonere seeds are planted in March~May in soil, spaced 25 cm from each other. Keep the soil clean leaving only one plant every 10 cm. Keep the soil cool (as opposite to hot and dry). Cover with straw in hot weather. If a flower stem appears, cut it to fortify the root.
The plant can stay up to 3 years in soil.
Soil must must be cool, deep and well manured.
harvest is conducted from October to march according to needs.

SCORSONERE-BEIGNETS
Scorsonere beignets/fritters

Once properly cooked, they are very tender and sweet, reminiscent of oysters as their English name indicates, as well of asparaguses and artichokes.
They are great cold in salads with mayonnaise or vinaigrette, glazed like carrots, deep-fried as beignets, or cooked again with fresh cream, tomato sauce, parmegianno and herbs!

RECOMMENDED RELATED SITES
Not-Just-Recipes
Bengal cuisine
Cooking Vegetarian

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Vegetarian French Cuisine: Chilled Cucumber & Yoghurt Soup

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CUCUMBER-YAOURT

Summer is supposedly a good season for slimming and cooking healthy foods. I don’t know about the former and I totally agree with the latter!
As this is a season for vegetables, it is also a good time to eat vegetarian now and then!

Chilled Cucumber & Yoghurt Soup

INGREDIENTS: For 4 persons

-Cumceumbers:2
-Plain yoghurt: 250 g
-Olive oil: 4 tablespoons
-Parsley or flat Italianparsley: half a bunch, fresh and washed in cold running water
-Coarse salt, salt & pepper

RECIPE:

-Cut and keep aside a piece of cucumber 4 cm long.
Peel the cucmbers and cut in halves lengthwise. discard the pips and cut again into small pieces.. In a bowl sprinkle them with coarse salt and put them aside for 30 minutes to let lose their water.

-Drain the cucumber pieces in a sieve.
Mix/process them together with the yoghurt, lightly chopped parsley and olive oil. The soup must be homogeneous. Season with salt and pepper.

-Chill inside fridge for at least 3 hours.

-Cut the the piece of cucumber into thin slices and keep in the fridge.

-Taste the soup and rectify/season it if necessary, before serving it very cold (add a cube of ice in each bowl for decoration and temperature!). Decorate with cucumber slices and parsley leaves.

NOTE:
If you find the the soup to thick add some vegetable stock soup/bouillon!

-Serve with an Alsace Muscat or slightly sweet white wine!

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Vegan Sushi at Sushi Ko (’09/08/31)

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On Monday August 31st, my birthday, the Missus invited me to our favourite sushi restaurant in Shizuoka City, namely Sushi Ko!
There are many reasons for Sushi Ko to be our favourite sushi restaurant that I have mentioned many a time before: supreme fish and vegetables (and even meat), great side dishes, including cooked dishes, originality, great service and willingness to tackle customers’ challenges! On top that add a great list of sake, shochu and even wines! As for the icing the prices are more than reasonable and clearly indicated!
Omnivores should check HERE for the full article!

Although neither of us is vegan, mr. Oda and I have this little game every time of a challenge consisting of a plate featuring at least four vegan sushi.
Here is what the chef came with this time:

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Himenegi/young thin leeks reminiscent of French ciboulette.

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Kaiwaredaikon/Japanese radish sprout, lightly boiled and topped with some umeboshi/Japanese pickled plum.

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Betarazuke/daikon lightly pickled in sweet vinegar. In this cases served with a piece of shiso/perilla leaf between the shari/sushi rice and the neta/topping. Some lime skin was grated ontop making for a sweet sophisticated taste!

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Mitsuba/Trefoil: the stems and leaves were slightly boiled and sparated, making for a bicolour combination accentuated by finely cut kyuri/cucumber!

Sushi Ko
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

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Vegan Japanese Dessert: Tofu Puddings

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TOFU-PUDDING-1a

It’s been some time since I have featured a recipe for the Tofu Tribe, (Terecita, Elin, Jenn and Jennifer !
I thought it was about time I introduced them to a very easy way to make a dessert with tofu!

TOFU PUDDING!

INGREDIENTS: for 5 ramequins

-Water: 100 ml
-Agar agar powder: 3 g
-Tofu: 400 ml
-Sugar: 30 g
-Lemon juice: 1 lemon

RECIPE:

-Heat the mashed tofu without bringing it to a boil. Add sugar and let it dissolve into the tofu. Mix if necesary.

-In a deep pan pour the water and add the agar agar. Mix well as you heat on a medium fire. Once cissolved continue mixing until the water has become transparent.

-Take off fire. Add tofu to agar agar water little by little and mix well. Add lemon juice and mix. Wait for a little while. Pour in ramequins or recipients of your choice.
Chill well before serving!

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Same recipe as above but replace water with English tea!
Vegan should make the tea with soy milk or water only!

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Same with orang juice!
In this case use 100 ml of water and 200 ml of organice orange juice!

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For this one replace orange juice with pineapple juice!

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Vegan Japanese Dessert: Fruit Jelly

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VEGAN-FRUIT-JELLY-1

The Japanese do have some simple ideas to please vegans and vegetarians alike, especially when it comes to simple, tasty and healthy desserts.
Here is a simple fruit jelly dessert you can adapt according to seasons and availability (try it with your kids!):

INGREDIENTS: For 2 large cups
1)
-100% orange juice (organic if possible) ２００ml
-Water: 200 ml
-Agar agar: 2^4 g (depending how solid you like your jelly)
2)
-100% apple juice (organic if possible): 200 ml
Water: 200 ml
-Agar agar: 2~4 g
-Grapefruit: 1 peeled and and quartered (all skins off)
-Mint leaves and blueberries for final touch

RECIPE:

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-Pour water in a pan. Add agar agar. Heat a little to dissolve agar agar. Add orange juice. Pour into two glass cup of your choice and leave inside the fridge until it solidifies completely.

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-Add grapefruit.

-Reapeat with apple juice: pour water in a pan and add agar agar. Heat slowly to dissolve agar agar. Add fruit juice. Pour the lot over the grapefruit.

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-Add grapefruit and mint to your liking and put inside refrigerator to solidify.

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-Variation with 3 layers!

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-As it appears on your spoon!

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-The other way round!

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Vegan French Cuisine: Green Peas & Mint Chutney

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PEAS-MINT

I’ve said before that the French are also fond of vegetarian and vegan cuisine and are always ready to adapt their traditional rcipes to different priorities.

Here is a French-style chutney that even my Indian friends will appreciate:
Green Peas & Mint Chutney!

INGREDIENTS: for 4~6 persons

-Fresh green peas: 300 g
-Small new onions: 2, thinly sliced
-Olive oil (EV): 2 tablespoons
-Brown sugar (light brown variety if possible): 1 tablespoon
-Freshly grated ginger: 1 teaspoon
-Mint: 3 large sprigs, finely cut (reserve a few leaves for decoration)
-Green lemon juice: 1
-Salt & pepper to taste

RECIPE:

-Cook the gree peas (out of their pods!) in a pan full of boiling salted water for 4~5 minutes. Try and preserve some firmness. Cool completely.

-At the same time cook the onions in the oive oil for 2~3 minutes, taking car not to “colour” them.
Add grated ginger, sugar, lemon juice, salt and pepper. Let simmer for 2~3 minutes.

-Mash the green peas (keep some whole for better effect the you will add at the end) and add to the onions. Let simmer for 2^3 more minutes. Lats add the finely cut mint and transfer the chutney into a bowl.
Serve cool or slgtly chilled.

NOTE:
You can mash all the green peas, but keeping a few whole added with a few mint leaves will look great!

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Japanese Cakes/Wagashi 14: Satsuma Imo/Sweet Potato

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Satsuma Imo or Sweet Potatoes are often used in Japanese cakes/Wagashi.
The great advantage is that it makes for completely vegan cakes with an almost endless source of variations.

Here is the basice recipe from you will be able to improvise!

INGREDIENTS:

-Satsuma/Sweet Potato: 400g (peeled)
-Sugar: 75 g
-Agar agar powder: 3 g
-Salt: a pinch
-Water: 20 ml

RECIPE:

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-Cut the sweet potato into small pieces and wash under clear cold water to take off astringency.
Boil in a pan with 20 ml of water until soft.

-Just before the potatoes are completely cooked, add sugar agar agar and salt. Bring to boil and swith off fire. Bear in mind there will is very little water. Do not burn the poatoes!

-Transfer potatoes into a frying pan and fry until they get smooth..

-Return to boiling pan and heat to get all excess water out.

-Pass through a sieve, or process.

-Wet the inside of a refrigerator recipient before spreading cellophane paper inside. Pour the potato puree into the recipient and fold the cellophane paer on top, leaving no air between cellophane paper and potato. Chill inside refrigerator.

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Before eating unwrap cellophane paper and cut into preferred shape.
This is where the fun begins!

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Vegetarian French Cuisine: Terrine Bayadere de Poivrons/Pimento and Cheese Terrine

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POIVRONS

Soft Pimentoes or Poivrons in France are eaten from Spring to Fall, especially in the South.
Incidentally it is the vegetable richest in Vitamin C.
Bear in mind that the skin and seeds are difficult to digest.

Here is a fairly simple recipe for vegetarians I just found in my books:
Terrine Bayadere de Poivrons/Pimento and Cheese Terrine!

INGREDIENTS: For 4 persons

-Green pimentoes: 2 large ones
-Red pimentoes: 2 large ones
-Yellow Pimentoes: 3 large ones
-Fresh Goat Cottage Cheese (Petit Billy style)/ You may replace with any soft fresh cheese of your choice
Balsamico Vinegar: 3 tablespoons
-Herb-scented (taragon, etc…) olive oil (EV): 80 ml
-Red Chili Pepper (Espelette in France): 1 teaspoon
-Garlic: half a clove
-Ciboulette (or very thin leeks. If unavailable, flat parsley or fresh coriander): a few sprigs
-Fine salt: to taste

UTENSILS:
4 deep transparent glasses as shown on picture above.

RECIPE:

-Wash the pimentoes and grill, one colour at a time, inside a plate under the grill of an oven.

-Take out the pimentoes, once their skin has “cracked away” and wrap (colour separated!) inside foil paper or inside plastic pouches for 15 minutes
Use three plates for grilling. Deglaze each plate with one tablespoon of balsamico vinegar. Sieve the juice one by one into three small bowls or back into their plates, and keep for later process.

-Mix the cheese with half of the red chili pepper, fine salt and crushed/finely chopped garlic and 30 ml of olive oil.

-Peel and take seeds off pimentoes by colour.
Process (three different times) into puree with their deglazed juice and some olive oil. Season with red chili pepper and salt each of the purees.

-In each glass pour one pimento puree of your choice. Add one layer of cheese, then one layer of another pimento pure, and again one layer of cheese and the final layerof pimento puree.
Wrap with cellophane paper and leave in the refrigrerator for 6 hours.

-Before serving add chopped leeks or herbs.
Serve with a spoon and small toasts of your favourite bread!

Dry white wine is best with such a dish!

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Vegetarian Japanese Cuisine: Dragon Fruit Flower Shoot Tempura

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The Missus recently came back once again with a favourite “unusual vegetable” of hers: Dragon Fruit Flower Shoots.
The Japanese have come with the best idea to sample any new vegetable: tempura!
Technically speaking it originated in Portugal whose sailors introduced it to Japan a few centuries ago. The word itself is Portuguese.

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My better (worse?) half cut them into halves and prepared batter. She favours her own style, heavier than the Japanese, but lighter than the European/American “fritters”!

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She took the opportunity to add some other tempura made with shrimps and goya.
Served with ma-cha tea powder and salt mixed with sakura/cherry blossoms powder, it just turned out perfect with beer and sake!

NOTE:
Vegans can make tempura by mixing water an dflour with cornstarch instead of egg whites.

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Vegan Japanese Cuisine: Leeks Marinated with Ponzu & Mustard

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LEEKS-PONZU

Sorry Holly , but I will have to take a (very small) break away from leeks after this article, otherwise Comestiblog will really think I’m leaking from everywhere!

This is a very easy recipe that you can use as an appetizer or on top of freshly steamed rice.
“Ponzu” is a kind of light Japanese sweet rice vinegar based dressing one can use instead of soy sauce with the immediate result of reducing salt intake.

Leeks Marinated with Ponzu & Mustard!

INGREDIENTS: For 2 persons

-Long leeks (Japanese style): 1
-Ponzu: 3 large tablespoons
-Mustard (containg seeds)/You can improvise here and introduce various kinds of mustards, such as cassis mustard and so on!

RECIPE:

-Cut the leek in 5~6 cm long pieces

-Fry the leeks in oil of your choice until they change colour a little.

-If you wish to eat it hot, season with mustard and ponzu, saute just a little and serve.

-If you wish to eat it cold, Mix with mustard and ponzu in a bowl, let cool and place in the fridge.

-One can improvise the amount of sauce to one’s liking.
I personally like it served as in above picture.

Simple and healthy!

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Vegan Japanese Cuisine: Leeks & Shiitake Mushrooms

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LEEKS-MUSHROOMS

Here is another posting for Holly who has showed such an enthusiasm for leeks. This mini-series of very simple recipes on leeks will also please vegans and vegetarians!

Leeks and Shiitake Mushrooms!

INGREDIENTS: For 2~3 people

-Shiitake Mushrooms: 6~8 fresh
-Leeks: 2~3 depending on their size. Choose them long and mostly white
-Sesame oil: to taste
-Salt & pepper: to taste
-Soy sauce: to taste

RECIPE:

-Chop the leeks fine and mix with sesame oil in a bowl

-Take the stems off the mushrooms. Sprinkle mushrooms with salt and pepper. Fill with plenty of chopped leeks.

-Bake in oven for 4~5 minutes until they acquire a pleasant colour.

-Season with soy sauce before serving.

NOTE:

You can easily bring variations with chili pepper, Thai sweet and hot sauce, and chopped herbs of any kind!
Eat as soon as out of the oven (with a beer?)

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Vegan Japanese Cuisine: Leeks & Miso Savoury Sauce

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LEEKS-MISO

Here is the next posting for Holly who has showed such an enthusiasm for leeks. This mini-series of very simple recipes on leeks will also please vegans and vegetarians!

This particular recipe can serve as an accompaniment for many things, especially rice!

Leeks & Miso Savoury Sauce!

INGREDIENTS: For one serving
-Leek/green outside layer is best: 2 or 3 layers/chopped very fine
-Garlic: 2 cloves/crushed and finely chopped
-Fresh ginger: same volume as garlic/grated
-Miso (of your choice. I like it fairly strong): 150 g
-Sugar: 2~3 large tablespoons
-Japanese sake (cooking sake is fine): 2 large tablespoons
-Mirin/sweet sake: 1 large tablespoon
-Sesame oil: 1 large tablepoon

RECIPE:
-Heat sesame oil in frypan. Throw in chopped leeks, grated ginger and chopped garlic and sautee over a medium fire.

-Once the leeks are cooked soft, switch off fire. Add miso, sugar, Japanese sake and mirin and mix well.

-Put back onto fire. Taking care not to “boil” it, cook it for a while stirring regularly.

-Pour it inside a glas jar and securely close it. Can be kept safe for up to 2 months.

NOTE:
Choose your leeks as fresh as possible.
Check the sugar for taste.

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Vegan Japanese Cuisine: Leeks & Tofu

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LEEKS-TOFU

Since Holly has showed such an enthusiasm for leeks, I had a look in my Japanese recipe notes and came with a mini-series of very simple recipes on leeks that will also please vegans and vegetarians!

As it is also very easy tofu recipe, he “Tofu Tribe” (Terecita, Elin, Jenn and Jennifer should be interested!

Leeks 6 Tofu!

INGREDIENTS: for one hungry person

-Tofu: 1 cho: 250 g
-Leek: 1 (choose it long and thin)
-Salt: a big pinch
-Sesame oil: 2 large tablespoons

RECIPE:

-Take as much water off the tofu as possible.
This can be done by envelopping it into a clean cloth and putting a weight on top.

-Chop the leeks very finely, as much a syo like (the more the better) and drop them into a bowl. Add the salt and sesame oil.
Mix well and delicately pour it on top of the tofu you will have place on a serving plate.
One may season it with a little chili pepper or black pepper.

Eat it with a spoon and have a beer with it!

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French Cake: Brioche aux amandes/Almonds Brioche

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ALMOND-BRIOCHE

The French are so fond of their brioches that almosteach region has its own special one!
This recipe originates from the French Alps:
Brioche aux amandes/Almonds Brioche!

INGREDIENTS: for 6 persons

-For the Brioche:
Flour: 300 g
Sugar: 50 g
Fast leavening baking powder: 2 small regular packs
Milk: Half a cup/100 ml
Eggs: 4 medium-sized
Melted butter: 90 g
Salt: a pinch

-For the cream:
Soft butter: 60 g
Sugar: 90 g
Thick fresh cream: 60 g
Almond powder: 80 g
1 lemon peel/finely chopped

RECIPE:

-4 hours and 30minutes before baking, prepare the brioche pastry.

-Mix flour, salt, sugar and baking powder in a large bowl. Then add eggs, melted butter and milk. Mix vigourously for 5 minutes.

-Cover bowl with a cloth and let the pastry rise in a warm place for 3 hours.

-After all that time, prepare the almond cream by mixing i a bowl, soft butter, sugar, fresh cream, almond powder and the lemon peel.

-Knead the brioche pastry again and shape small “bars”, 10 cm long and 3 cm diameter..

-Lay a large piece of cooking paper over the oven plaque.
Place the brioche bars 1 cm apart in a pattern of your choice. Pour the almond cream between them.

-Let the briche rise again in a warm place for 1 hour.
Bake for 30 minutes at 200 degrees Celsius.

Best enjoyed with a hot chocolate!

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Vegan French Cuisine: Crunchy Quinoa and Seasonal Vegetables in Honey

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QUINOA-VEG

French Cuisine can easily be adapted to vegan priorities and needs.
Quinoa is an excellent source of proteins, making it more valuable for vegans!
Note: Rinse quinoa just before usng it to eliminate its tartness.

Crunchy Quinoa and Seasonal Vegetables in Honey!

INGREDIENTS: for 6 persons

-Quinoa: 300 g
-Fennel bulbs: 2
-Carrots: 3
-Turnips: 2 large
-Onions: 2 large
-Honey (liquid): 4 large tablespoons
-Soy sauce: 4 large tablespoons
-Fresh coriander: enough to taste and chopped/thinly cut
-Olive oil (EV)
-Pepper

RECIPE:

-Cook quinoa in 700 ml of boiling salted water for 10 minutes. Drain and keep warm.

-Peel and clean all the vegetables. Cut the fennel, onions and turnips into small wedges and slice carrots. This is where you can improvise!

-Heat 1 large tablespoon of olive oil (EV) in a large frypan (a wok would be best!). First drop the carrots and turnips and fry them on a strong fire for 3 minutes. Add 1 tablespoon of liquid honey and cook on a medium fire for 7 minutes, stirring from time to time.

-Transfer the vegetables into a large plate. Wipe the frypan with kitchen paper. Heat 1 large tablespoon of olive oil (EV). When it is hot enough drop in the fennel and the onions and fry over strong fire for 3 minutes.

-Add the turnips and carrots with 2 more large tablespoon of honey. Let cook over a medium fire, stirring form time to time for 5 minutes.
Add the soy sauce and the last large tablespoon of honey. Fry over a medium fire, stirring from time to time, for 5 more minutes.

-Season with pepper and mix. Sprinkle with plenty of fresh coriander.
Serve immediately over the crunchy quinoa and eat while it is hot.

Simple ane easy, isn’t it?
Bon appetit!

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