shokuiku_cuisine
Shokuiku is not just about Japanese cuisine……
Tag: vegan
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Dive into a bowl of comfort and nourishment with this Miso Black Beans and Basmati Rice creation. This vegan dish is a delightful fusion of flavors and textures, perfect for those who crave something hearty yet refreshing. The black beans are slow-cooked to perfection in a rich, savory broth infused with red miso, smoked paprika,…
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This vegan-friendly dish combines the earthy richness of shiitake mushrooms, the hearty goodness of black beans, and the fragrant aroma of basmati rice, all infused with the deep, savory flavors of miso. Each bite is a delightful medley of textures and tastes, from the slight crunch of carrots to the subtle heat of cayenne pepper.…
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Dive into the vibrant flavors of summer with my refreshing Cucumber Penne Pasta Salad. Perfect for a vegan diet, this delightful dish combines the crispness of cucumbers with the zesty tang of apple cider vinegar and light soy sauce, creating a symphony of taste and texture. The salad is a beautiful medley of finely chopped…
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I believe vegetable stock is something everyone should make at home, whether you are vegetarian, vegan, or not. It tastes much better than store-bought broth and is healthier. This recipe is based on homemade vegetable stock. I take the carrots from the stock, pan-fry them slowly, and add balsamic vinegar at the end to give…
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Daikon, a long white root vegetable with a hint of sweetness and peppery flavor, is commonly used in East Asian cuisine with soy sauce-based beef or pork stew. In this vegan recipe, I’ve adapted it with a Western cooking method. I make the vegetable stock from scratch and prepare the sauce separately, using cornstarch to…
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For the salt bake,I use only 2 ingredients: salt and plain flour. wrap the beetroot in a salt-flour dough, which adds a delicious mix of sweet and savory flavors. Serve it with sautéed spinach, sun-dried tomatoes, and capers for a simple and colorful dish that’s perfect for vegans. Ingredients: ➡️For the salt-baked beetroot: ➡️For the…
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This recipe is a vegan twist on traditional Italian pesto sauce. Instead of parmesan cheese, it uses cashew nuts, and the main ingredient is cavolo nero. Ingredients: ➡️For the Cavolo Nero Pesto Sauce: ➡️Other ingredients: Serves 2 Method:
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Ingredients: ➡️For the curry sauce: ➡️For the chickpeas and sweet potatoes: Serves: 2 Method:
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Ingredients: ➡️Fried Tofu: ➡️Tomato Salad: ➡️Garlic Rosemary Oil: ➡️Spicy Salt: Instructions: 1. Prepare Spicy Salt: 2. Make Garlic Rosemary Oil: 3. Tomato Salad: 4. Fry Tofu: 5. Assemble:
