Around The World On Your Plate

Udon Soup Ingredients: Soup Base: 2 cups vegetable stock 2 teaspoon miso paste 1 teaspoon red chilli paste (Korean) 1 teaspoon tahini paste Others: 1 Packet udon noodles (cooked per packet instructions) 1/2 cup onion sliced 1/2 cup mushroom sliced 1/2 cup cabbage shredded 1/2 cup chopped bell pepper 1 teaspoon minced garlic 1 teaspoon minced ginger 2 teaspoon oil Scallions to garnish Sesame oil to taste Salt to taste Method: Saute all vegetables in oil on medium heat.  Add vegetable stock along with red chilli paste, tahini paste, and cooked udon noodles.  Simmer on low until everything is cooked.  Just before serving, add in the miso paste and turn off.  Garnish with scallions and serve hot.

Ingredients: 1 grated apple (optional) 1 onion finely chopped 1-2 teaspoon garlic minced 2 cups diced potatoes, bell pepper, sweet potato,  carrots etc Salt to taste Oil as needed Roux: 2 tablespoon vegan butter 2 tablespoon flour 1/4 cup water 1-2 teaspoon Japanese curry powder Red chilli powder and garam masala to taste Method: Heat a nonstick pan on low and melt butter, add flour and mix using a spatula or a whisk until well incorporated and cook until its light brown, next add water and mix well.  Add the curry powder and red chilli powder along with garam masala and mix well.  Keep stirring on low heat until aroma wafts from the pan.  Turn off, the roux is ready. In a separate pan, heat oil and saute onion and garlic until light golden in colour.  Next, add all the vegetables and saute.  Add the roux and desired amount of water and mix well.  If you find this spice blend to be spicy, a grated apple can be added as well. Cook unti

Serves: 2 Cooking time: 20 minutes Ingredients: 1 cup cauliflower florets 2 medium sized potatoes peeled and cubed 1 cup onion chopped 1-1/2 cup tomato chopped 1 teaspoon ginger garlic paste 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1-1/2 teaspoon coriander powder 1 teaspoon garam masala Salt and sugar to taste Oil as needed Cilantro to garnish Dry fenugreek leaves to garnish Method: Heat oil on medium and fry onions along with ginger garlic paste until translucent.  Next, add the tomatoes and cook on low heat until tender. Once tomatoes are tender, add red chilli powder, turmeric powder, coriander powder, and garam masala.  Mix well and cook until oil separates from the tomatoes.  Turn off and let it cool. Once cooled, puree and set aside. In the same pan, add oil followed by cumin seeds and let them splutter, next add the cauliflower florets and potatoes and saute until golden in color. Add the above puree and adjust

Ingredients: 1/3 cup warm water 2-1/2 teaspoons of active dry yeast 1 cup almond milk 3-1/2 tablespoons of vegan butter 3 to 3-1/2 cups of all purpose flour 1 teaspoon of salt Cinnamon powder and sugar mixture as needed Butterscotch crunches (optional) Method: Mix melted butter with milk and set aside. Heat water to 110 degrees Fahrenheit and add yeast and sugar and set aside to activate. In a mixing bowl, add 3 cups of flour, salt and mix well.  To this add the yeast and butter and milk mixture and knead until it comes together into a soft dough. Once the dough is well formed and kneaded, grease a bowl and place the dough in it and cover it.  Place it in a warm spot in your kitchen and let it rise until double in size.  This may take anywhere from 1 hour to 1 hour 30 minutes. Once the dough has risen, punch down the dough and place on a lightly floured surface. Roll it out to 14 x 8 inch rectangle, sprinkle the cinnamon and sugar mixture evenly along with

Ingredients Vegetables: 1 burdock root, prepared 1 carrot, thinly sliced 1 potato, thinly sliced Others: 1/4 cup prepared dashi 1 tablespoon sugar 1 tablespoon cooking sake 1 tablespoon mirin 1 tablespoon soy sauce 1 teaspoon sesame seeds 1-2 tablespoon of oil Instructions Cut vegetables into thin matchsticks. Heat oil in a pan on medium heat.  Cook the vegetables until slightly tender, add rest of the ingredients and mix and cook on low until all the liquid is gone. Garnish with sesame seeds and serve. Notes: Preparing burdock root for this recipe takes a bit of work. The best way to do it is by peeling off the burdock root with a knife and shredding it to thin matchsticks.

Ingredients: 3 cups of Dashi stock 2 tablespoon miso paste 1/2 cup chopped Spinach 1/4 cup cubed firm tofu Method: In a pot, simmer the stock along with spinach and tofu until just done.  Strain the miso using a mesh strainer into the soup and turn off the heat once you start to smell the rich flavour of the miso paste infused into the soup. Serve immediately. Note: Do not boil the soup after miso paste has been added. This soup can be made with a combination of veggies added to it, see below. Vegetable Combination: Spinach and tofu. Potato and onions. Mung beans. Cabbage and deep-fried tofu.