Vegetarian Recipes

Green Jalapeno Harissa Dip

Posted by Shima Shimizu on

Green Jalapeno Harissa Dip

Going Keto can be challenging when you run out of ideas. One way to breakthrough this challenge is to have an array of different sauces to make the same ingredient taste like a new invention. This recipe contains no added sugars and is incredibly keto friendly. (Plus it's vegan, gluten-free and soy-free!)I love Harissa paste and when I received these beautiful organic jalapeno, I was inspired to make a super spicy and flavourful harissa sauce in a green color. I thought by using raw Jalapeno, I would make a VERY spicy sauce... but this  miserably failed. To my surprise, raw Jalapenos are not that spicy....

Read more →

How to make Soy-free Tempeh - Red Lentil Tempeh

Posted by Shima Shimizu on

How to make Soy-free Tempeh - Red Lentil Tempeh

Tempeh, you either love it or hate it. 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 just 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 make this exciting.  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 appetizers. (Which...

Read more →

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....

Read more →

Chilled Vegan Koya Dofu [ft. Vegan Dashi Broth]

Posted by Shima Shimizu on

Chilled Vegan Koya Dofu [ft. Vegan Dashi Broth]

 I wanted to share one of the most common, but less Japanese dish, Koya Tofu (高野豆腐, read "Koya-Dofu"). This is a freeze-dried tofu that is cooked in a sweet and salty broth. It is commonly served as a side dish or in a bento box and is PRETTY SWEET. As I'm not a huge fan of using sugar, I skipped the sugar part in my recipe (listed as optional only). With sugar, I feel like this dish could be a dessert... But let me know what you think! I feel like the Mirin is sweet enough.Going back to the Koya Tofu, I really like this ingredient...

Read more →

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 Tbsp., Tomato Puree1...

Read more →