Making food
7/11/11 18:09![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
owlectomyI have been eyeing the vegetarian cookbooks at Kinokuniya for a while now even though I am on "absolutely don't buy any more cookbooks!" now that I own How To Cook Everything and How To Cook Everything Vegetarian and Veganomicon, plus some more to cover every possibility.
Anyway, a book that includes recipes for nagaimo and burdock and lotus root is possibly not so useful to me.
But I have NO REGRETS because this was delicious!
Kabocha "Mincemeat" Lunch
1/2 block Koya tofu (the internet tells me that this is tofu that's been frozen and dehydrated, and then you reconstitute it. I used just regular firm tofu.)
Small chunk of ginger, chopped fine
2 tsp sesame oil
2 fresh shiitake mushrooms, chopped fine
50 grams kabocha squash, chopped fine (I went to Whole Foods, which supposedly has kabocha, but I couldn't tell the winter squashes apart and came home with acorn squash instead. Still good!)
A: 2 tbsp walnuts, chopped fine; 1/2 chili pepper, seeds removed; 2 tsp miso; 2 tsp soy sauce; 1/4 cup water
1. Wring the water from the tofu and chop it up finely.
2. Put the sesame oil in a frying pan, add the ginger, and cook on low heat until it smells good. Add the tofu, shiitakes, and kabocha, and cook another minute.
3. Add the ingredients in "A", then cook until the water is evaporated, stirring occasionally.
Serve with rice.
You can also put in carrots, sweet potatoes, lotus root, burdock, bamboo, etc, to make vegetable mince. Or you can put in a binder and make hamburgers with it. You can do pretty much what you want.
Anyway, a book that includes recipes for nagaimo and burdock and lotus root is possibly not so useful to me.
But I have NO REGRETS because this was delicious!
Kabocha "Mincemeat" Lunch
1/2 block Koya tofu (the internet tells me that this is tofu that's been frozen and dehydrated, and then you reconstitute it. I used just regular firm tofu.)
Small chunk of ginger, chopped fine
2 tsp sesame oil
2 fresh shiitake mushrooms, chopped fine
50 grams kabocha squash, chopped fine (I went to Whole Foods, which supposedly has kabocha, but I couldn't tell the winter squashes apart and came home with acorn squash instead. Still good!)
A: 2 tbsp walnuts, chopped fine; 1/2 chili pepper, seeds removed; 2 tsp miso; 2 tsp soy sauce; 1/4 cup water
1. Wring the water from the tofu and chop it up finely.
2. Put the sesame oil in a frying pan, add the ginger, and cook on low heat until it smells good. Add the tofu, shiitakes, and kabocha, and cook another minute.
3. Add the ingredients in "A", then cook until the water is evaporated, stirring occasionally.
Serve with rice.
You can also put in carrots, sweet potatoes, lotus root, burdock, bamboo, etc, to make vegetable mince. Or you can put in a binder and make hamburgers with it. You can do pretty much what you want.