The other day I had a crazy craving for gomadofu, the 'tofu' made with sesame seeds. But I couldn't find it anywhere in Auckland! If anyone can help (or tell me how to make it at home!) please do! Meanwhile here is a fantastic recipe with Konnyaku
Showing posts with label cauliflower. Show all posts
Showing posts with label cauliflower. Show all posts
Wednesday, November 18, 2015
Saturday, January 19, 2013
Broccoli and cauliflower with miso dressing
These were the side vegetable dishes of my Vegan Japanese dinner. For those of you who missed some 'episodes', the antipasto was raw avocado sashimi, and the main Fried tofu puffs simmered in vegetable broth. I wanted to have a cooked and warm side vegetable dish, and a raw one. Of course variety, colour and difference in texture were as important as taste. For the warm vegetables I used broccoli and cauliflowers with a very easy miso sauce:
Broccoli and cauliflowers with easy miso sauce
Ingredients:
A few broccoli and cauliflower florets
Hot vegetable stock (I used the broth strained from cooking the Fried tofu puffs simmered in vegetable stock - recycling is everything in Japanese Vegetarian Cuisine!)
Miso paste
Steam the broccoli and cauliflowers for a few minutes (they should be cooked but not mushy, nor too crunchy). In a small ball thin down about a tbsp of miso paste with some hot vegetable broth to make a thin paste. Arrange the broccoli and cauliflower florets in pretty serving bowls or small plates and drizzle just a little miso dressing on each dish. Don't overdress, as miso is quite salty, but leave some miso sauce in a side bowl for diners to help themselves if you like, or use the remaining miso sauce to make miso soup (this will be the last course, recipe coming soon).
Photos and Recipes by Alessandra Zecchini ©
Saturday, June 9, 2012
Green Cauliflower and Red Radicchio
What do vegetarians eat? Lots of vegetables! Some people call it rabbit food, I don't know why, I swear to you that we are not rabbits! Let's start with the red radicchio, my brother made this: cut the red radicchio into strips and place onto an oven tray lined with baking paper. Drizzle with extra virgin olive oil, salt and dried oregano (he says that dried thyme is better but we didn't have any). Bake until the red par of the leaves is crispy (and most of the bitterness is gone!).
And what about this lovely green cauliflower? I think that green cauliflowers taste 'sweeter' than the white ones, and this one did! I just boiled it al dente, let it cool down and dressed it with extra virgin olive oil, salt and Aceto Balsamico di Modena. Simple but perfect!
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Thursday, October 20, 2011
Brussels, Cauliflower and Broccoli Mix
About myself I could say that I love broccoli, I like cauliflower, and I eat brussels sprouts. Do you like them? I think that I buy them about once a year, I did plant them once but I wasn't very successful: they opened up like little cabbages (maybe it is not cold enough in Auckland) and they attracted lots of bugs. And nobody in the family is exactly 'crazy' about them. My husband saw my shopping bag and said 'Brussels???'. He wasn't looking forward to dinner. The kids didn't even remember the taste, since we eat them so rarely, but they hear horrible tales about them from other kids: nobody is supposed to like them.
But I love variety, and if I cook the brussels slowly in veggie stock, and maybe with other vegetables, I think that they can be interesting. I put them in vegetables soups, like minestrone, and they don't seem bitter then. This time, instead, I wanted to cook them with other brassica, so a made a big brussels/cauli/broccoli mix.
Brussels, Cauliflower and Broccoli mix
I sauteed a garlic clove with a little olive oil, then I added my brassica: brussels and cauliflower florets first, and the after 5 minutes, the broccoli. Stir well during this time, you don't want to burn your brassicas!! Then I added 250 ml of vegetable stock, lowered the heat, covered with a lid, and cooked the lot until the liquid was absorbed. They can be used as a side dish, but also with pasta, or to fill a pie. They were eaten no problem, with comments like: "Cooked like this they are not bad..." which probably meant "Ok I'll eat them, but can we have pizza tomorrow?"
Photos and Recipes by Alessandra Zecchini ©
Thursday, October 6, 2011
Tofu and Brassica Green Curry
Day 6 of Vegan MoFo
Ingredients:
1 tbs green curry paste (see recipe here)
1 can coconut milk
1 couliflower, cut into florettes
half carrot, sliced (I sliced it in the shape of flowers)
1 block tofu, cut into pieces
1 large broccoli, cut into florettes
1-2 chili peppers
Thai or regular fresh basil leaves
Thai or Vietnamese fresh mint leaves
Place the paste in a pot with the coconut milk, the cauliflower, carrot, and the tofu. Cover and simmer for 10 minutes. Add the broccoli, cover and simmer for 5 minutes (I like my broccoli to be still green and a little crunchy). Add the chili peppers and the fresh herbs, cover and simmer for 5 more minutes. Add salt to taste and serve with Thai rice.
Serves 4
Photos and Recipes by Alessandra Zecchini ©
Friday, June 24, 2011
Stir-fry with marinated tofu
Usually I don't buy ready made products like this, i rather buy the plain tofu and marinate it myself, but sometime I am pressed for time, so I tried this one from Bean Supreme.
Really nice! I made a quick stir fry with noodles, broccoli, cauliflower, red cabbage and carrots.
It was like food in a minute!
Photos and Recipes by Alessandra Zecchini ©
Tuesday, June 21, 2011
Cauliflower and Borage Curry
This turned out to be a fantastic vegan curry, and quite innovative too: I have never seen a curry made with borage!!!
Borage is a beautiful plant to have in the garden, loved by the bees and with pretty blue flowers. It is also versatile: you can eat the flowers, the stems and the leaves. It is prickly, but that goes away with cooking. If you don't have a garden sometimes you can find borage growing wild in meadows, and forage it.
The only thing to remember is to discard the pods with the seeds that have already formed (they are too hard), like the one in the photo below. Flowers and flower buds are soft, and can be cooked.
Sizzle one tsp of fenugreek seeds and one green chili with one tbsp of vegetable oil.
Add one small tsp each of turmeric, ground coriander, ground fennel and paprika, and also a good pinch of salt.
Add one onion, chopped, and sizzle for two minutes, and then add half cauliflower, cut into florettes. Coat the cauliflower well with the spices.
Add one can of coconut milk, and then one can of water (to rinse the coconut milk can). Cover and simmer for 5 minutes.
Add the borage, cover and simmer for 10 minutes.
Add one tsp of masala powder and simmer for other five minutes, or until all the vegetables are soft. At the end decorate with fresh borage flowers.
Photos and Recipes by Alessandra Zecchini ©
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