I followed a vegetarian cooking recipe in Japanese using Chinese cabbage and ginger.
For 1 person.
Source: 1 spoon of soy source, 1 spoon of sake (if possible, sake for cooking), 1 piece of ginger grated.
Cut 3 or 4 pieces of Chinese cabbage, not to big, not to small, and mix with flouer. 1 small spoon of flouer is enough.
Sauté cabbage, and at the end, put the source in the pan, and cook them together for 1-2 min.
That’s it! Easy and yummy vege cooking!
Falafel. So yummy. I was thinking of making it by my own for a long time and did it today. My husband requested to do it again.
As the name says, it’s only onion (plus flour).
Chop onions into small pieces. I did 7 small balls (it was too much and I made 4 hamburgers).
Chop 1 piece of garlic and 1 piece of ginger into small pieces.
Fry garlic and ginger, then add 2/3 of chopped onions. Fry well well well,,, until the onion becomes brown. If you like you can add salt and pepper here.
When the onion is ready, off the heat and mix with non-fried onion.
Add flour a little by little until it becomes sticky to make a ball. (I added about 4 spoons.)
Then, make balls with it and grill it.
Onion is almost cooked, so if you prefer well-done (like me), grill it enough.
I tried to put a lot of kind of sources. My favorite was soy source and I put some sesame and chili spice.
If I’d had the creamy balsamico source, I’d use it. It should be nice.
The taste is ok. I enjoyed it. But I should remember that not to make too much if you don’t smell yourself… anyway,, it’s onion.
I do my broccoli version sometimes, but cauliflower version is a bit different.
Cut cauliflower into pieces and put them in a pan. Pour water in the pan and add salt. Boil them from cold water about 5 min. When the pieces of cauliflower become a little bit soft, add pasta (your favorite shape should be ok), and cook them together until the pasta will be ready.
Strain water, and put past and cauliflower back into the pan. Add olive oil, parmiggiano cheese and mix them well. (Cauliflower should become paste-like.)
Add pepper before eating, and more cheese if you like.
1. Lasagna alla Norma with Pane Calasau.
Instead of using pasta for lasagna, I use Pane Calasau which is special bread in Sardigna island in Italy. This is very thin and snack-like bread.
“Alla Norma” means Norma style. Norma is the title of famous Italian Opera. I don’t know why it’s called like this, but it’s a local cooking from Catania in Sicilia where the composer Bellini was born.
Anyway, the ingredients are eggplant, cherry tomato, salty ricotta cheese and tomato source. I don’t know exactly how to make it, so it can not be called “alla norma”.
The result? Yummy! My husband likes it, too.
Namasu is one of traditional cooking from Japan. The ingredients are daikon (Japanese radish) and carrot. The color combination of those white and orange (red) is for celebration in Japan. I used to eat them on the new year’s day, but I’ve never tried to make it by myself.
Cut them into fine strips (for daikon, there is a special cutting way, but fine strips are fine). Put a little bit of salt to them, and naturally they produce water and become softer. Then, add 2 spoons of rice vinegar and 1.5 spoons of sugar. And mix them well. That’s it. The best raw food ever??
Sorry, no photo for both!!