Blog & Recipes

Japanese Omu-rice with Mediterranean Flavors (lacto-ovo-vegetarian)

Posted by Shima Shimizu on

Japanese Omu-rice with Mediterranean Flavors (lacto-ovo-vegetarian)

   Omu-raisu (Omelette-Rice) is a typical Japanese dish that is loved by everyone. Omu-raisu is basically an omelette that contains a type of fried-rice... get for yesterday's leftovers! The most popular Omu-Raisu is an omelette that wraps a chicken friend rice.... with Ketchup! It's delicious! But perhaps not as healthy as we would like it to be. The basics of Omu-raisu is extremely versatile - you can change the filling to anything. Some like to add stir-fried noodles in this and make "omu-soba" too. In this blog, I wanted to share a simple recipe where you can use Mediterranean flavors with lemon, olive oil and...

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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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