Curry Udon #veganmofo 1

It’s the time of year again! The first MoFo challenge is your favorite food. The path of my  favourite food twists and turns sometimes, but it always leads to the same place: Curry Udon. In Asian stores, as well as some larger supermarkets, you will be able to find a box of Japanese curry roux.Continue reading “Curry Udon #veganmofo 1”

Supper Club News!

The Vegan Ronin Underground Supper Club has been extremely successful the passed couple of years, prompting special catering events and lots of seitan deliveries. On the back of the gluten-free Japanese lunch comes a very special Shojin Ryori meal celebrating springtime! I’ve teamed up with Fat Gay Vegan for a special month of Around TheContinue reading “Supper Club News!”

Yudofu: A super quick Japanese lunch

So, your hungry RIGHT NOW, don’t have time to mess about! Well you’re in luck with a quick recipe for a super fast lunch with Japanese elegance. May I present yudofu 湯豆腐. Literally, hot water tofu- with all the fixin’s! See cheat sheet at the end to eat this in under 10 minutes. -and don’tContinue reading “Yudofu: A super quick Japanese lunch”

Easy Peasy Japanesey Tempura

Usually I hate that saying, but since this post IS Japanese centric… I will make an exception! Great for something easy to throw together on a Friday night, or an idea for a fancy looking weekend dinner. It’s really fast and simple and you most likely have everything in your kitchen now! Tempura  Veggies ofContinue reading “Easy Peasy Japanesey Tempura”

Another vegan omelet

This Isa Chandra Moskowitz’s recipe from Vegan Brunch. This is my go-to for omelet and it also makes great egg for any Japanese “tamago” roll/yaki/sushi recipes! Vegan Omelet from Vegan Brunch by I.C.M. 2 garlic cloves (optional) 1 pound silken tofu, lightly drained (not the vacuum packed kind) or soft tofu; Nasoya brand is recommended 2 T nutritional yeastContinue reading “Another vegan omelet”

Shoujin Ryouri 精進料理 & Mock Eel

I posted before about Shoujin Ryouri (also seen as shōjin ryōri or shojin ryori), over three years ago when I stayed in a temple at Koya-san in Wakayama Prefecture in Japan (GO!). I’m very fond and passionate about it, being a vegan foodie Buddhist and all; though I don’t make it as often as I would like! Shoujin RyouriContinue reading “Shoujin Ryouri 精進料理 & Mock Eel”

Vegan Takoyaki

Previously, I have made Tofu Takoyaki. Very delicious, but not authentic. Well that’s going to change! If you want to get super technical, this is called “Konnyakuyaki”. This is a very specific recipe, needing out-of-the-ordinary equipment and ingredients. I have tried to offer replacements where possible. Hardware: Takoyaki pan (Get one here) toothpick or skewerContinue reading “Vegan Takoyaki”

Shoujin ryouri

“Shoujin ryouri (精進料理) is a type of vegan cuisine that was developed by Japanese Buddhist monks. It is based on a foundation of vegetables and rice, and various vegetable proteins.” It is also amazing and amazingly hard to find on average in Japan, because the Japanese love to make the EXACT SAME FOOD but putContinue reading “Shoujin ryouri”

Pot stickers

a.k.a. gyoza or Chinese dumplings This recipe is pretty organic, working with what you have! I think mushrooms make a pretty good filling (in lieu of fake meat), I added some tofu just to bulk it up. Mushrooms (pack), dicedOnions (1/2), dicedTofu (1/2 block), drained & crumbledcarrot (1/2 stick), sesame oil*small bowl of water PackContinue reading “Pot stickers”