Blog & Recipes

Lacto Fermented Lemons (Salted Lemons)

Posted by Shima Shimizu on

Lacto Fermented Lemons (Salted Lemons)

We have just received beautiful lemons from South Africa!  These lemons are sweeter than the lemons we are used to - they actually taste like a sweet, juicy 'fruit'Lemons are great to hold on to - and when ordered in bulk, we need to figure out what to do with them. Today, we use a new technique to preserve lemons, so that we can enjoy them for a long time. This recipe is simple and commonly found in Moroccan dishes... Salted Lemons! This is a lacto-fermentation process with just salt and lemon, making it delicious and gut-friendly. There are many variations of the recipe....

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How to make Soy-free Tempeh: Red Lentil Tempeh

Posted by Shima Shimizu on

How to make Soy-free Tempeh: Red Lentil Tempeh

Tempeh - Just like all fermented foods, it is an acquired taste, but once you start to like it... you are hooked.The traditional Indonesian Tempeh is made with soy beans but like miso, Tempeh making is not limited to soy and you can use other ingredients to ferment. I love to use different types of legumes, grains and even nuts and seeds to change things up and make tempeh more interesting for different meals.    In this post I want to show how I make my red lentil tempeh which I like to use as vegan burger patties or for little...

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Vegan Ricotta "Cheeze" (no fermentation)

Posted by Shima Shimizu on

Vegan Ricotta "Cheeze" (no fermentation)

Making vegan cheese is not that complicated. Especially if it doesn't require fermentation.    In this blog, I'd like to share a simple yet tasty vegan cheese recipe.Here are the tools and ingredients you'll need.  Soy Milk. Pure Soy milk with simple ingredients (Soy and water!) is the best. Lemon Juice Natural Salt Cheese clothIt is good to have a tight weave cloth and not the muslin cloths for this cheese.   Saucepan Spatula Use a heat resistant spatula to mix the soy milk in the pot. Mixing Bowls   ...And a sieve!Once you have that all, let's get started! Vegan Ricotta "Cheeze" (no fermentation)(approx....

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Chilled Vegan Koya Dofu (no fish!)

Posted by Shima Shimizu on

Chilled Vegan Koya Dofu (no fish!)

   I wanted to share one of the most common, yet maybe not-so-famous Japanese dish, Koya Tofu (高野豆腐, read "Koya-Dofu")which is a freeze-dried tofu that is cooked in a sweet and salty broth. You might have seen this in a small side dish or a bento box and the traditional recipe is PRETTY SWEET. As I'm not a huge fan of using sugar for cooking, I've skipped the sugar part in my recipe but if you'd like to make it the traditional way, I've added the sugar on the recipe as "optional" so please try. I think this can almost be a...

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Gigantes plaki, The Greek Vegan Baked Giant Bean with Tomatoes

Posted by Shima Shimizu on

Gigantes plaki, The Greek Vegan Baked Giant Bean with Tomatoes

If you liked the Giant Beans & Chili Tomato Vegan Salad recipe, you'll like this too. Start by boiling the gigantic beans - I like to prepare the entire pack of 500g to make 2 different recipes: this one and the one above. Preparing the beans is also the most time consuming part of the recipe! You can also easily keep boiled beans in the fridge.Enjoy these beans cool or warm! They're delicious. Gigantes plaki, the Greek Vegan Baked Giant Bean with Tomatoes(6 servings ) Ingredients 300g, dried Giant Beans2 Leaves, Bay Leaves3 Tbsp., Extra Virgin Olive Oil1 Onion, finely minced2 Cloves, Garlic finely minced 3...

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