Japanese feast from last Monday's Q and A night.

Vegan okonomiyaki

Ingredients

• 2 cups plain flour
• 1 teaspoon baking powder
• 1 teaspoon vegie stock powder
• 1 tablespoon miso paste
• 1 tablespoon soy sauce
• 1 cup water (or more)
• 1/4 savoy or red cabbage, chopped
• 1/2 brown onion, diced
• 5 spring onions, chopped
• 1 clove garlic, diced
• 1/4 carrot, diced finely
• vegan mayonnaise and tonkatsu sauce

Method

1. Mix up batter by putting the flour, baking powder, stock, soy sauce and miso in a large mixing bowl. Add water until a pancake-like batter consistency has been reached.
2. Add the vegetable fillings (cabbage, brown onion, garlic and carrot, but you could use any vegetables) and mix through the batter.
3. Heat vegetable oil in a saucepan and spoon batter into the pan. Cook on both sides until slightly golden (about 2 minutes both sides).
4. Serve with tonkatsu sauce or tomato sauce and mayo with chopped spring onions sprinkled on top and cucumber on the side.
5. This recipe makes enough for 4 savory pancakes. Double the recipe and use 1/2 small cabbage to feed 4 people dinner.

Vegan okonomiyaki sauce

Makes about 1/2 cup

What You Need:

• 1/3 cup ketchup
• 2 tablespoons vegan Worcestershire sauce
• 2 tablespoons dark-brown sugar
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 1/2 teaspoon mustard powder

What You Do:

1. In a small saucepan, mix together all ingredients until smooth. Bring to a low boil, stirring frequently. Turn heat down to low and simmer for a minute and a half and serve warm.

Teriyaki tempeh

1 pack of tempeh, about 8 oz
1 T oil

1/4 c honey (or brown sugar if you're vegan)

1/4 c soy sauce (gf)

1/4 c rice vinegar

1 chopped up hot chili, or 1/2 t chili flakes

2 T sesame oil

3 cloves garlic, minced

3/4" piece of ginger, skinned and grated

Cut up the tempeh into thin strips, then cut in half. Heat up the oil in a large pan, and toss in the tempeh. Cook about ten minutes, flipping each slice after a few minutes when the first side is browned. Stir together the sauce ingredients, and pour over the tempeh. Continue cooking for about 5 minutes, until the sauce is thickened. Serve over brown rice. 

PLUS:

Broccoli salad with sesame dressing.

I blanched two heads of broccoli and ran them under cold water.  Toasted some slivered almonds under the grill.  Tossed these with the dressing, then added some diced avocado right at the end.  IT WAS VERY GOOD ACTUALLY.

DRESSING.

Ingredients:

• 2-3 Tbsp rice vinegar
• 1 Tbsp soy sauce
• 2 tsp sugar
• 1 tsp sesame oil
• 1 tsp ground white sesame seeds

Preparation:

1. Mix rice vinegar, soy sauce, and sugar in a small bowl.
2. Add ground sesame seeds and sesame oil in the dressing and stir together.