Description
a very gemini week in my life – turning 29 and 30 ☺︎ adulting diaries in san fransciso @leahsfieldnotes
→ recipes
🐟🍽️ AGEDASHI TOFU @Japan_Plant_Based_Sisters
Ingredients:
・Silken tofu, 1 block (about 300g)
・Potato starch or corn starch, as needed
・Oil for frying, as needed
Sauce:
・Water, 100ml
・Soy sauce, 1 tbsp (2 tbsp if preferred)
・Mirin, 1 tbsp
・Kombu dashi powder, 1 tsp ( Instead, I used a few pieces of dried kombo and soaked in the 100ml of hot water a few hours beforehand )
Suggested Toppings:
・Grated ginger
・Chopped green onions
・Sliced chili pepper (optional)
・Grated daikon radish (optional)
– Drain the tofu - Wrap the tofu in a paper towel and place a weight on top. Let it sit for about 30 minutes to drain excess water.
– Cut the tofu - After draining, cut the tofu into about 8 pieces.
– Coat with starch - Lightly coat each tofu piece with potato starch.
– Fry the tofu - Heat oil to medium (about 160–170°C / 320–340°F) and fry the tofu pieces until the surface is crispy. Drain on paper towels to remove excess oil.
– Make the sauce - In a small saucepan, combine water, soy sauce, mirin, and kombu dashi powder. Bring to a light boil, then remove from heat once the powder is dissolved.
– Serve - Place the fried tofu in a serving dish, pour the sauce over, and top with your choice of grated ginger, green onions, chili pepper, or grated daikon radish.
🍓🍰 NO-BAKE FRUIT TARTE✨@GracieLangRaw
Night before: soak the 3/4 cup macademia nuts and 3/4 cup almonds in water on the counter. OR soak in hot water day of for at least 1h
Crust (blend and press into pan)
- 8 pitted dates (feel free to add more if your dates aren't especially gooey)
- 1 cup ground flax
- 1/4 cup hemp seeds
- 1/4 cup raw coconut shreds
Filling (blend and pour into crust)
- 3/4 cup soaked macademia nuts
- 3/4 cup soaked almonds
- 5 pitted dates
- 1 tsp vanilla extract - or the seeds of 1 whole vanilla bean!💫
- 1/2 to 3/4 cup water or coconut water to blend
Top with sliced fruit! Set in the freezer for about 45 min before serving, just to get it chilled and firm. Stores wonderfully in the freezer!
🫣🍆 EGGPLANT UNAGI @imricesprinkles
1 large Asian eggplant
1 tbsp oil
1 tbsp dark soy sauce
1/2 tbsp light soy sauce
1 tbsp mirin
1 tsp sugar
1 tsp corn starch
1/2 cup water
Furikake
Chopped scallions
– Cut the eggplant crosswise into pieces about 6 inches long. Place them in a steamer basket and steam over high heat for 10 minutes, or until a knife slides through easily. Remove and let cool.
– Meanwhile, in a small bowl, combine the dark soy sauce, light soy sauce, mirin, sugar, corn starch, and water.
– Once the eggplant is cool to touch, halve each piece of eggplant lengthwise. Using a knife, score the flesh side of each piece with shallow vertical cuts, making sure not to cut all the way through. Gently flatten each piece with the back of your knife.
– Heat the oil in a pan over medium-high heat. Add the eggplant skin-side down and sear until lightly browned. Flip and sear the other side until golden.
– Reduce the heat to medium. Pour in the sauce and simmer, flipping the eggplant halfway through, until the sauce has mostly reduced and coats the eggplant.
– Serve over a bed of rice, and garnish with furikake and chopped scallions!
🍠🍚 PURPLE PROTEIN RICE @friendlyveg
- 1 cup white rice
- 1 cup brown rice
- 1 small sweet potato
- 1 cup cooked chickpeas
- water up to the “brown” or “mixed” line on your rice cooker; this should be 3 - 3.5 cups
Add to your rice cooker and cook on the mixed setting. If you don’t have a mixed setting, just use the regular setting, but you may need to let it rest or add some extra water and cook it a big longer than usual. When making mixed rice like this, it often can be rice cooker model dependent.
🥜🥘Peanut Stew with Sweet Potato, Cauliflower, Chickpeas
1 yellow onion, diced
4 cloves garlic, minced
1 red bell pepper, seeds removed and diced
½ head cauliflower, broken into florets
1 sweet potato, diced
½ tsp ground turmeric
1 tsp paprika
1 tbsp curry powder
3 tbsp soy sauce
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
½ cup peanut butter
3 cups vegetable broth
3 cups kale, chopped
Juice of 1 lime
Heat a drizzle of oil in a large pot over medium heat. Add the diced onion, minced garlic,
red bell pepper, cauliflower florets, and sweet potato. Sauté for about 8 min til
slightly softened.
Stir in the turmeric, paprika, curry powder, and soy sauce. Cook for 3 min until
spices are fragrant.
Pour in the chickpeas, diced tomatoes, peanut butter, and vegetable broth. Stir well,
ensure the peanut butter dissolves into liquid
Bring the stew to a boil, then reduce the heat, cover, and let simmer on low for 25-30
min until sweet potatoes are tender
Just before serving, stir in the chopped kale, and optionally squeeze in fresh lime. Serve on its own or over rice.
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