Nom nom

One night while I was home I was in an XTREEM mood for something dumpling-y, and I remembered seeing these delicous, plump gems that Vegan Dad made and posted about. I especially admire Vegan Dad for his ability to create original and satisfying protein sources, and was super intrigued that he uses pulsed chickpeas as the dumpling filling.


My frumpy versions, pre-steamer
And so the game went afoot. An hour, a million minutes, and a chickpea mash and flour covered kitchen counter later, I had created my own lumpy versions of Vegan Dad's perfect-looking gyouza. I opted to steam them, keeping a watchful eye to determine when I should take them off heat. I made a dipping sauce of soy sauce, mirin, rice vinegar, a few drops of toasted sesame oil, and chili flakes. My finished products were indeed sort of lumpy and awkward looking, but really flavorful and I loved the texture. The chickpeas were AWESOME. Kudos, Vegan Dad, kudos to the nth degree.

Globby yet delicious

Strangely Chicken-tasting Seitan

Here is a simple miso-inspired "itame ni", (eetahmeh nee) or simmered stir fry I concocted using home made seitan, carrots, and string beans. The flavor turned out to be a successful ying-yang of sweet and salty, and it was yummy.

Rather then measure or use a recipe for the above dish, I just threw in random ingredients that I thought might work, and tasted as I went along. Therefore I don't really have an exact recipe, but as a flavor base I used miso paste, mirin, soy sauce, grated ginger and ground white sesame seeds.

As for le seitannnnnnn:

1/2 cup vital wheat gluten
1/2 almond milk
1/3 (ish?) ground raw unsalted cashews. (I used a food processor)

Seitan vat of flavor:

1 bay leaf
1/4 cup nutritional yeast
1tbsp soy sauce (or so, to your liking)
1 clove crushed garlic
small/medium sized pot of boiling water

• Combine seitan dough ingredients in small to medium bowl
• Let sit for five minutes, then knead until smooth and stretchy and gluten-y (5-10 minutes)
  
• Cut dough into pieces of desired size and shape.
• Prepare "vat of flavor" and turn on low medium heat
• Boil seitan in broth for 45 minutes, (I tend to just eyeball, but this is always the approx. time) until the pieces have expanded in size and are firm

And behold. If all goes smoothly, you will have savory and bizzarely chicken-y seitan that you can dine on in whatever fashion you like! This time, I threw them in a pan with olive oil to brown for the miso simmer-stir fry, but I also like to bake them in the oven for extra flavor and texture.

In fact, when the seitan pieces were boiling on the stove, my sister stuck her in noise in the kitchen and asked whether I was making chicken. And I said I was not. Muhahahahahah.

Vegan Pizza of Valour

I made 'za a couple times when I was home. This one, I thought, was especially yum.
I used the pizza crust recipe from my mom's tattered and flour encrusted Sunset cook book, "Breads". It turned out well, or at least like how I like crust; crisp on the outside yet fluffy on the inside. Oh! And I threw in oat bran and wheat germ for some fibrous measure.

As for les toppings:

• carmelized red onions
• chopped red bell pepper
• a mountainous mountain of torn baby spinach leaves
• satisfyingly creamy/crumbly vegan tofu ricotta from PPK.
• crushed garlic, salt and pepper, olive oil drizzlies

I had wanted to step outside of the box and explore the realm of non tomato sauce-based pizzas, and I digged this. I dug it well.



On a plate with some strawbs. Hangin' out, raw and oven-ready

Back, Like the Dinosaurs Aren't.

It has been many, many moons since I've been on here! In my absence I returned to the (sort of) motherland Pennsylvania for a month, where family and friends and almond butter were plentiful. It was really nice to be home for a bit, I needed it I think.

A day or so after I got back to Japan, my lovely friend ginger friend K.S. arrived to visit from Hawaii, and together we took the Kanto region by storm. Her stay was roughly two weeks. We encountered Showa era scented trains, cherry blossoms and cherry blossom flavored everything, Japanese Elvis impersonators, a thousand and one satisfying triangles of rice, futuristic dystopias by water, and amusing clocks, and much more. I was really glad I got to experience her first time in Japan with her.

This was all very wunderbar.

However I will tend to the happy fluffy details later; I finally have some cooking shots I can babble about!

Many of my days at home were spent sort of stuck in the house, pitter-pattering about my kitchen, so I concocted and experimented and went a bit ingredients happy. Some of my projects turned out scrumptious, some turned out monstrous, and some turned just kind of neutral. Whatevs yo, I was just happy to be back in the kitch.

I think I will do the cooking posts individually. So. Be warned, dear readers.