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: 1/3 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 eve...

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.

Vegan Dashi Ingredients: 3 cups water 1 small piece  of kombu seaweed Method: In a pot, put kombu and water and leave it for 30 minutes.  After 30 minutes, simmer on medium heat until it comes to a slow boil.  Turn off.  Remove kombu. The vegan Dashi stock is ready. Dashi with Bonito Flakes Ingredients: 3 cups water 1 small piece  of kombu seaweed 15 grams of dried bonito flakes Method: In a pot, put kombu and water and leave it for 30 minutes.  After 30 minutes, simmer on medium heat until it comes to a slow boil.  Turn off.  Remove kombu.  Add the bonito flakes to infuse the flavour only.  Do not turn on the heat. Strain using a fine mesh strainer and its ready. Note: Kombu is a type of edible kelp. If you prefer to make this without kombu, dashi stock powder is also available in supermarkets but it contains dried fish flakes and hence not vegan.

Ingredients: Seasoning: 1 teaspoon mustard seeds 1 teaspoon urad dal 1 teaspoon channa dal 1/8th teaspoon asafoetida 1 sprig curry leaves 2 teaspoon oil Others: 2 cups cooked rice 3/4 cup chopped bell peppers (green, yellow, red, and purple) 1 green chilli chopped Salt to taste Cilantro to garnish 1 teaspoon lemon juice Method: Heat oil on medium in a pan and add mustard seeds and let them pop, next add urad dal and channa dal and asafoetida along with curry leaves a saute for 20 seconds. Add in the green chillies and chopped bell pepper and saute. Once the bell peppers are just cooked, not too mushy, turn heat to low and add the cooked rice along with salt to taste and mix. Turn off heat and before serving some lemon juice and mix and garnish.

Ingredients: 3-3/4 cups of refined flour (about 500 grams) 2 teaspoon of sugar 1 teaspoon salt 2-1/2 teaspoon of active dry yeast 2 eggs 200 ml of milk 7 tablespoons of butter at room temperature Method: Mix flour and salt and beat eggs and set aside. To warm milk (110 degrees Fahrenheit), add yeast and sugar and mix.  Set aside to activate, about 10 minutes. Once the yeast is activated, add it to the flour along with butter and eggs and knead into a soft smooth dough. Place it in a greased bowl and cover and let it rise in a warm spot until doubled.  This may take anywhere from 1 to 1-1/2 hours. Once the dough has risen, punch it down on a floured surface and divide into two portions. Take one portion and further divide into 6 equal portions and roll them into balls.  Place them in a bread baking pan and cover and let rise in a warm spot until almost doubled in size. Preheat oven to 375 degrees Fahrenheit. ...

Ingredients: 2-3/4 cups of all-purpose flour 1 teaspoon salt 2 tablespoons of granulated sugar 2 sticks of unsalted butter 1/2 cup ice water or as needed Method: Cut butter into small cubes and keep them chilled until its ready to be used. In a bowl, mix all the dry ingredients.  Using a pastry cutter or a fork, cut in the butter until the flour resembles wet sand. Add a tablespoon of water at a time and mix until the dough comes together.  Using cling wrap, pull the dough together into a ball and chill for 30 minutes or until you are ready to use. Sprinkle some flour on to your work surface and gently roll out to desired shape to fit the pan.