Vegan recipes from Scotland
Japanese Vegan in Scotland

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Avocado and Orange Japanese Vegan Chirashi Sushi


  • 2012/05/23

'Avocado and Orange Japanese Vegan Chirashi Sushi' -- 4 Servings

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INGREDIENTS

Sushi rice:
2 cups Japanese rice
2 cups water
3 Tbls rice wine vinegar
3 Tbls sugar
1 Tsp salt

Seasoned Koya Tofu:
1 Koya tofu (freeze-dried tofu) (If you can't get it, you can use 200g frozen firm tofu instead of Koya tofu.)
1 cup water
2 Tbls sake or white wine
2 Tbls sugar
2 Tsp soya sauce
1/2 Tsp salt

1 carrot
1/4 Tsp salt
1 avocado
1 orange
2/3 cup shelled edamame (If frozen, defrost before use. If raw, cook in boiling water first.)
Nori to garnish


Directions:
1. Start by cooking the rice: Wash the rice, and soak in water for 30min if you have time. Drain the rice and put in a heavy-bottom pan with water. Cover the pan and cook over high heat. After you can see steam coming out from the pan, turn the heat down to lowest setting. Wait for 10min. Turn off the heat, wait for 10min without opening the lid.
2. Place Koya tofu, water, sake, sugar, soya sauce and salt into the pan, bring it to a boil. Cover the pan and cook for 10min over low heat. Set aside until it is cold enough to touch. Cut the reconstituted tofu into thin rectangles.
3. Cut the carrot into thin strips, place in a bowl with salt and mix. Wait for 10min, squeeze out the water from the carrot. Set aside.
4. Mix the vinegar, sugar and salt until all sugar is dissolved. Add the liquids to the hot cooked rice, mixing well with a spatula in cutting motions. If you mix the rice in the normal way, the rice will get mushed up!
5. Place the rice, sliced Koya tofu, carrot, sliced avocado, sliced orange, edamame and nor on a dish (in that order). EAT!



Chirashi sushi is a popular home made sushi in Japan. Usually people use egg and fish on the sushi rice so I made it vegan with avocado and seasoned freeze-dried tofu. This freeze-dried tofu (Koya tofu) is so useful in the Japanese vegan cooking, but difficult to find in the UK. So you can make it by yourself! It's so easy. Buy firm tofu and freeze it. Next day, defrost the tofu. You will notice the tofu has changed into a sponge!

Vegan Memo:
- Don't lift the lid of the pan while you are cooking the rice! This is the Japanese way to make soft rice!
- If you have a rice cooker, you can use it.
- You can make your own chirashi sushi with other kinds of vegetables! (e.g cucumber, celery, red pepper and so on. )



Nutrition FactsPer Serving
Calories - 391.7
Total Fat - 10.8 g
  Saturated Fat - 1.5 g
  Polyunsaturated Fat - 3.2 g
  Monounsaturated Fat - 4.5 g
Cholesterol - 0.0 mg
Sodium - 937.5 mg
  Potassium - 404.8 mg
Total Carbohydrate - 31.0 g
  Dietary Fiber - 4.8 g
  Sugars - 21.9 g
Protein - 12.8 g
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Tomato & Avocado Salad with Japanese Sweet Vinegar


  • 2012/03/26

'Tomato & Avocado Salad with Japanese Sweet Vinegar' -- 2-3 Servings

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INGREDIENTS

4 medium tomatoes
Half a red onion
1 avocado
150ml Japanese rice vinegar
2 Tbls sugar
1 Tbls sesame oil
2 pinches thyme (or herb mix)
Salt and pepper to taste


Directions:
1. Slice the tomatoes 5mm-7mm thick, layer the sliced tomato on a wide dish. Dice the onion and sprinkle it evenly on top of the tomatoes.
2. Mix vinegar and sugar together until all the sugar has dissolved.
3. Pour all the vinegar mixture over the dish. Cover with plastic wrap, and chill in the fridge for 1 hour.
4. Remove the cover, place thinly sliced avocado on top of the onion and tomatoes. Drizzle the oil over the avocado. Sprinkle the thyme, salt and pepper on top. EAT!



Salad is a regular on our dinner menu. Actually, I have some salad recipes I want to recommend. But if I keep posting salad recipes, I think somebody will start to say "Vegans only eat salad!" That's why I'm going to separate the posts and do it gradually!
This time I used avocado and tomatoes with Japanese style sweet vinegar. The sweet vinegar is really nice with tomatoes! Please try it!

Vegan Memo:
- You should use a large, deep dish, otherwise your fridge will be wet and full of the smell of vinegar (I did it.)
- If you don't want to use any oil, it's yummy enough without the sesame oil.



Nutrition FactsPer person/3rd of the recipe
Calories - 228.3
Total Fat - 12.0 g
  Saturated Fat - 1.8 g
  Polyunsaturated Fat - 2.8 g
  Monounsaturated Fat - 6.5 g
Cholesterol - 0.0 mg
Sodium - 858.1 mg
  Potassium - 295.9 mg
Total Carbohydrate - 31.2 g
  Dietary Fiber - 3.4 g
  Sugars - 26.8 g
Protein - 1.5 g
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Vegan Taco Rice


  • 2011/12/21

'Vegan Taco Rice' -- 4 servings

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INGREDIENTS


Salsa:

1 onion
3 tomatoes
3 cloves of garlic
2 Tbls lemon juice
1 Tbls olive oil
2 Tsp sugar
Salt & pepper to taste
Chili powder to taste

Vegan mince:

1 cup TVP (before rehydrating)
3 Tbls soy sauce
2 Tbls sugar
2 Tbls mirin
2 Tbls sake
1 Tbls vegan Worcester sauce
Salt & pepper to taste

Harf lettuce
4 avocados
Vegan cheese
Fresh coriander to taste
4 servings rice



Directions:

1. Make salsa. Place minced onion, minced tomatoes and all other ingredients for the salsa into a bowl and mix well. Refrigerate for 30 mins.
2. Make vegan mince. Heat vegetable oil in a frying pan, add minced onion. Once the onion starts to turn clear, add all other ingredients for the vegan mince and continue to fry. Stop frying after all the soup has evaporated.
3. Place rice, sliced lettuce, salsa, vegan mince, sliced avocado and vegan cheese on plates (in that order) and put coriander on the top. Eat!



This is the best short recipe ever! If you buy salsa in a supermarket and use natto instead of vegan mince, it will be the shortest recipe.

I recommend using natto on this recipe instead of vegan mince. Of course it's easier than making vegan mince, but it's also absolutely delicious! The three best foods with natto are kimchi, avocado and rice, I think. (Salsa is not kimchi, but same kind of taste…) If we use everything.... it must be amazing o_0

Vegan Memo:
- If you can't get TVP, you can use minced koya-dofu instead.
- You can try any vegetable with this recipe.
- You should make the salsa juicy. Salsa juice makes the rice tasty!

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