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Miso Soymilk Paitan Rawmen (Raw Vegan Fusion)

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Of the many styles of ramen, paitan refers to a creamy, milky soup. This is normally achieved by simmering animal bones, such as pork or chicken, over long hours to break down cartilage and fat, eventually yielding a collagen-rich emulsion. In creating a vegan paitan stock without animal products, there are two parts to dissecting the conundrum: a power umami base and the creamy, milky factor.

Building the Vegan Paitan Stock

From my experiences in vegan ramen and ramen class in Japan, which included the original famous Towzen ramen in Kyoto and Washo’s cooking class in Osaka, I picked up that the creamy factor could be easily solved by adding soy milk. Quite a no-brainer isn’t it? The problem is that soy milk tends to mute the umami flavours of a stock, hence we need to build an ultra-umami stock that can stand up to the addition of milk.

The power umami base employs layers of high glutamate ingredients. It starts with a dashi concentrate of with a high proportion of kombu and dried shiitake to water. As the optimal temperature for glutamate extraction is 65°C, it is best if you leave the kombu and shiitake to steep in hot water overnight. The second layer of umami is mushrooms roasted in tamari. The trinity of onions, garlic, and ginger are first charred to caramelise their sugars, then when added to the stock, they lend a sweet, smoky undertone and spread their inherent umami. After simmering to reduce and concentrate the flavours, the stock is strained. We are not done yet! Now, the fourth layer of umami is added, namely fermented foods – miso paste and sake lees, the byproduct of sake production. Sweet, savoury and funky at the same time, both build up complexity in the stock. Finally, freshly roasted sesame seeds (or tahini) is added, which thickens the stock and contribute a deep smoky nuttiness. These are blended with soy milk and strained, and the result should be a thick, creamy, milky, aromatic, deep, puzzlingly undecipherable complex stock of sweet and savoury. No one should be able to tell that not a single animal product went into it. I have provided soy-free options in the recipe card in case you wish to avoid soy.

When heating up the soup before serving, heat to just below boiling; do not boil as this will cause the soy milk and soup to split.

Noodles or Zoodles

As I am unable to tolerate much grains and a general preference for raw foods, I chose to use spiralised zucchini as the choice of noodles. The trick to get slurpable zucchini noodles is to soften them by placing them in the dehydrator for 45 minutes. When mixed in the soup, they soak back the flavour-packed broth, and will not water and dilute the taste. You could use regular wheat ramen noodles if preferred.

Other Toppings

Once the soup stock and noodles are settled, ramen toppings are generally to one’s preference. This time I went with tempeh dengaku (miso-glazed tempeh), kale, red peppers, reserved charred onions, vegan egg made with tempeh milk whites and pumpkin yolk, and a smattering of sesame seeds and shichimi togarashi.
I was gifted the tempeh from Angie’s Vegan Pantry and was glad to put it to creative use. Dengaku is a miso-glazed dish that can be applied different vegetables like eggplant, daikon, tofu and tempeh. This marinade enhances but not overpowers the creamy bean taste of tempeh. For the vegan egg, I would typically use almond/soy milk but I switched it up with tempeh milk. I was apprehensive that it would taste funky and off-putting initially, but nope, it turned out quite unique with a hint of bitter tempeh taste. Just remember to boil your tempeh before marinating or making the milk to remove the funky flavours.

Looking for more Japanese-inspired recipes? Check out my:

Adzuki Bean Brownies (Vegan, Grain-Free) + How to Make Red Bean Paste Japanese and Chinese Style
Tofu Zuke: Cured Tofu Two Ways
Soy-free Tofu Alternatives: Gomadofu and Jimamidofu

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Miso Soymilk Paitan Rawmen (Raw Vegan Fusion)

Creamy milky vegan paitan rawmen. No bones about it, literally and figuratively. The soup employs layers of high glutamate ingredients for ultimate umami - kombu, dried shiitake, tamari-roasted mushrooms, charred onions, garlic, ginger, miso, sake lees and tahini. It is then creamed up with soy milk. Soy-free options provided.

Course Main Course
Cuisine Japanese
Servings 4 servings
Author Sabrina Chu

Ingredients

Miso Soymilk Broth

  • 10 g kombu
  • 10 g dried shiitake mushroom
  • 720 g (3 cups) filtered water
  • 100 g (1 cup) cremini mushrooms, stems on
  • 1 tbsp tamari
  • 1 medium brown onion, skin on, halved
  • 1 head garlic
  • 5 cm (2 inch) ginger, sliced thick
  • 400 g (1 2/3 cup) soy milk
  • 75 g (5 tbsp) miso paste, preferably a mix of white (shiro) and red (aka)
  • 40 g (1/6 cup) sake lees (sake kasu)
  • 48 g (5 tbsp) white sesame, freshly roasted (may use tahini in a pinch)
  • 1/4 tsp Himalayan salt, to taste

Zucchini Udon + Vegetables

  • 680 g (1 1/2 lb) zucchini, peeled and spiralised on large noodle setting
  • 1 no red bell pepper, julienned
  • 200 g kale, stemmed and roughly torn
  • 1/2 tbsp lime juice
  • 1/2 tbsp olive oil
  • Pinch Himalayan salt

Tempeh Dengaku

  • 200 g (1 block) soybean tempeh (I used Angie's Vegan Pantry)
  • 45 g (3 tbsp) white (shiro) miso
  • 23 ml (1 1/2 tbsp) sake
  • 5 ml (1 tsp) mirin
  • 5 ml (1 tsp) tamari

Tempeh Milk Onsen Egg (makes 6)

  • 45 g soybean tempeh (I used Angie's Vegan Pantry)
  • 180 g (3/4 cup) filtered water
  • 30 g (2 tbsp) unsweetened plant milk
  • 1/4 tsp Indian black salt (kala namak)
  • 1.5 g (3/4 tsp) agar powder (0.75% for a semi-firm gel)
  • 60 g (1/4 cup) pumpkin puree
  • 1 tbsp nutritional yeast powder

Garnishes

  • 1 stalk scallion, minced, or reserved charred onions
  • 1/2 sheet nori, cut into large rectangles
  • 1 tbsp freshly roasted white sesame
  • 1 tbsp toasted sesame oil
  • Dash chili powder (ichimi) or seven pepper powder (shichimi togarashi), to garnish

Instructions

Miso Soymilk Broth

  1. The day before, prepare a dashi concentrate. Soak the kombu and dried shiitake mushrooms in water overnight at room temperature.

  2. Roast the cremini mushrooms, onion, garlic, and ginger. Preheat the oven to 200°C (400°F). In a bowl, toss the mushrooms with tamari. On a lined baking tray, spread the mushrooms on one side, and onion (cut side up), garlic head, and ginger slices on another side. Remove the vegetables at intervals, or when they start to turn brown: ginger at 15 minutes, onion at 20 minutes, mushrooms at 30 minutes, and garlic at 35-40 minutes. (If you have a grill pan, you may char the onion, garlic and ginger on the grill instead). After cooking, transfer the roasted vegetables, mushrooms and cooking juices into the overnight dashi.

  3. Bring to a boil, then reduce the heat and simmer for 30 minutes. Remove the kombu halfway through to prevent the broth from becoming slimy.

  4. After 30 minutes, strain the stock through a fine mesh strainer. You should have about 400 ml of stock. In a blender, add the stock, 400 ml soy milk (1:1 ratio), miso, sake lees, roasted sesame or tahini and blend on high speed for 1 minute. Strain the mixture through a nut milk bag. Set the broth aside until ready to assemble.

Zucchini Udon + Vegetables

  1. In a bowl, massage the kale with olive oil, lime juice and salt.

  2. Spread the kale, spiralised zucchini and julienned peppers on separate dehydrator trays. Dehydrate at 46°C (115°F) for 1 hour, or until the vegetables are wilted and take on a cooked appearance. The kale can be dehydrated for a longer time to become crisps.

Tempeh Dengaku

  1. The day before, marinade the tempeh. Bring a pot of water to boil. Slice the tempeh to 6-7 mm (1/4 inch) thick and boil for 3 minutes. This helps to open up the bean pores to better absorb the marinade, as well as remove any funky smell. (Set aside 45 g tempeh for the egg)

  2. In a small bowl, mix together the miso, sake, mirin and tamari. Using a spoon or brush, spread the marinade over the tempeh slices. Ensure all sides are well-coated. Transfer the tempeh into a container and place in the refrigerator overnight.

  3. The next day, bake the tempeh at 175°C (350°F) for 15 minutes, flipping halfway through. You may also pan-fry the tempeh.

Tempeh Milk Onsen Egg

  1. Make tempeh milk. In a blender, place boiled tempeh, water and plant milk and blend on high speed until smooth. Strain the mixture through a nut milk bag. In a small bowl, mix a little of the mixture with the agar powder to create a slurry. Place the tempeh milk and the agar slurry into a saucepan and bring to a boil. Reduce the heat and simmer for 3 minutes to dissolve the agar. Pour the mixture into egg molds. Place in the refrigerator or freezer to set. It will take about 15 minutes. Once set, use a melon baller to scoop out a hole for the yolks.

  2. In a bowl, mix pumpkin puree and nutritional yeast. Fill the hollowed egg whites with the pumpkin mixture. Use an offset spatula to smoothen the surface.

Bowl Assembly

  1. Heat the miso soymilk broth to just below a simmer. Do not boil or it will cause the broth to split.

  2. Divide the zucchini among four serving bowls. Pour the broth over. Top each bowl with kale, red peppers, tempeh dengaku, tempeh milk egg and the garnishes. Serve immediately.

Recipe Notes

Soy-Free Option
Use walnut milk instead of soy milk. Walnuts are one of the highest glutamate nuts, and can mimic the glutamate content of soy. Blend 1 cup walnuts with 3 cups water and strain. Use 400 ml for the recipe.
Use coconut aminos instead of tamari. Coconut aminos is generally less salty than tamari so you may have to use more.
Use chickpea miso instead of soybean miso.
Use chickpea tempeh instead of soybean tempeh.

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Berbere Dovi (Pan-African Spicy Vegetable Peanut Stew)

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Pity the peanut. It is neither a pea nor is it a nut, and in this age of nutrition scaremongering, often brushed aside supposedly more “healthy” nuts and seeds, or maligned for harbouring aflatoxins. If we just put aside our ingrained, learnt beliefs, there are few who will deny the delicious taste of roasted peanuts. This oil-rich underground-growing bean exudes its highest potential when ground to butter. Our affinity for peanut butter has made it a indispensable pantry staple in most households where it finds its way into cookies and cakes, porridge and toast. In Latin America, the Caribbean, Africa, and Southeast Asia, ground peanuts show up in sauces and stews.

Today’s dish bears reference to Africa, where the the peanut (locally called groundnut) is a backbone of their agriculture and cuisine, and it is used in a different ways throughout the continent. The most common use is to thicken and flavour soups, such as in the ubiquitous groundnut stew. Groundnut stew changes its name across Africa. From West Africa there is Maafe (Senegal / Mali), Nkatenkwan (Ghana), Omisagwe (Nigeria), from Central Africa there is Mtedza Malawi (Chad), and from East Africa there is Dovi (Zimbabwe). The consistency can be thin and soupy, or thick like a stew. Regional nomenclature and nuances aside, the groundnut stew is a tempting flavour combination of peanuts, tomatoes, spices, and any manner of vegetables, greens, beans and protein. Piquant, hearty, nutty, earthy, and intense, this dish does a good job to provoke the appetite and digestion. For the sake of capturing the essence of my version which is thick and stew-like, I call it Dovi (the Zimbabwean version). 

How to prepare Pan-african Vegetable Peanut Stew

Peanuts. Ground peanuts are far more traditional than peanut butter. But for the sake of time and convenience, peanut butter is a great alternative. Be sure to use natural peanut butter made from ground roasted peanuts and nothing else. 

Tomatoes. Tomatoes lend acidity, sweetness and harmonises the dish. Passata, which is cooked down tomato puree is good because it has a more intense flavour. You can also use fresh tomatoes, but be sure to bump up the flavour with tomato paste.

Spices. Groundnut stew is meant to be very spicy and slightly sweet. It should contain a mixture of African curry spices like cumin, coriander, ginger, turmeric, and chilli. You could use curry powder + chilli powder. Or to elevate the ethnic element, go for an African spice blend such as North African harissa or East African berbere, the latter which I used in this dish.

Vegetables. This is a very forgiving dish that is open to many variations based on your preferences and availability of ingredients. Root vegetables like sweet potatoes seem to be a classic, but for a lighter touch you can mix okra, zucchini or eggplant. Bitter greens such as kale, fenugreek leaves, moringa are a great addition to balance out the sweetness of this dish.

Protein. Animal protein such as chicken and beef are usually used in groundnut stew. Vegetarians can opt for beans (adzuki, chickpeas, black beans work well) to make this dish more substantial.

How to serve Pan-african Vegetable Peanut Stew

I like to eat groundnut stew with cauliflower rice, since the stew is rather high-carb from the beans and sweet potatoes. Otherwise you can also enjoy groundnut stew with plain long-grain rice. For an authentic experience, pair groundnut stew with fufu, a thick starchy dough made from boiling and mashing cassava root and plantain.

For more delicious Peanut recipes, Check out my:

Jimami Tofu (Tofu of peanuts)
Peanut Butter Oatmeal Cookies (No-Bake, Vegan) (replace walnuts with peanut butter)

For more delicious Sweet Potato recipes, Check out my:

Sweet Potato Fudge Brownies (Baked, Vegan)
Sous Vide Tzimmes

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Berbere Dovi (Pan-African Spicy Vegetable Peanut Stew)

Peanuts, tomatoes, spices, and vegetables come together in this Pan-African peanut stew pepped with a Blast of Berbere. Piquant, hearty, nutty, and intense, this dish does a good job to provoke the appetite and digestion.

Cuisine African
Keyword Peanut, Soups, Sweet Potato
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Sabrina Chu

Ingredients

For the Stew

  • 10 g (1 tbsp) coconut oil
  • 70 g (1 medium) red onion, sliced
  • 20 g (4 cloves) garlic, minced
  • 110 g (2 stalks) celery, medium dice
  • 150 g (1 large) bell pepper, medium dice (any colour)
  • 180 g (1 large) sweet potato, medium dice
  • 2 tsp Blast of Berbere powder (recipe follows)
  • 960 g (4 cups) filtered water
  • 250 g (1 cup) cooked adzuki beans (from 100 g (1/2 cup) dried beans)
  • 160 g (2/3 cup) chopped tomatoes or passata
  • 150 g (3 cups) leafy greens, roughly chopped (kale, collards, moringa, fenugreek, or spinach)
  • 60 g (1/4 cup) natural peanut butter
  • 1/4 tsp Himalayan salt

Blast of Berbere powder

  • 5 no dried red chillies
  • 2 tbsp sweet paprika powder
  • 1/2 tbsp cayenne powder
  • 1 tsp black peppercorns
  • 1/2 tsp coriander seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp cardamom powder
  • 1/2 tsp ginger powder
  • 1/4 tsp allspice powder
  • 1/4 tsp cinnamon powder
  • 1/8 tsp cloves powder
  • 1/8 tsp nutmeg powder

Instructions

For the Stew

  1. In a large, heavy-bottomed saucepan, heat the coconut oil over medium heat. When hot, add the onion and saute for 3-5 minutes until it starts to sweat. Add the garlic and saute until both ingredients start to caramelise. Add celery, bell pepper, sweet potatoes and Blast of Berbere powder. Saute until vegetables start to sweat.

  2. Next add water, adzuki beans, and passata. Bring to a boil, then reduce the heat to simmer for 20 minutes until the beans are tender, or beyond, if you wish to give the soup a creamier consistency. Be sure to check the sweet potatoes to make sure they are tender.

  3. Add in leafy greens and simmer for another 5 minutes until wilted.

  4. In a small bowl, make a peanut butter slurry by removing some liquid from the stew and mixing with the peanut butter until a loose, liquid consistency. Pour the peanut butter slurry into the stew and simmer for another 1 to 2 minutes until all the flavours come together.

  5. Season the stew with salt, to taste.

  6. Serve stew with cauliflower rice, plain rice, or fufu.

For the Blast of Berbere powder

  1. Over medium-low heat, toast the dried red chilies until they warm up and become fragrant. Transfer to a plate to cool. Toast the black peppercorns, coriander seeds and fenugreek seeds until fragrant. Cool then grind all the spices to a uniform powder. Store in an airtight container for up to 3 months at room temperature, and longer in the refrigerator.

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Yasai no Shiraae (Vegetables in White Dressing)

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Shiraae is one of Japan’s most popular tofu side dishes. Shira means “white” and ae means “dressed” or “mixed”. Taken together, shiraae is vegetables dressed with a white dressing made with of tofu and white sesame. It is not unlike a Japanese hummus (beans + tahini). Shiraae is a classic aemono, or “dressed salads.” Since there is no oil used in this dressing, it is a great option if you are looking for a low-fat, high-protein salad.

Types of tofu for shiraae

Both firm momen and silken kinugoshi tofu can be used to make shiraae, but with distinct results. Firm tofu will produce a dressing that is crumbly, while silken tofu will produce a dressing that is more saucy. Depending on the vegetables you are using, you can choose accordingly. Soft vegetables like spinach go better with a firm shiraae, while hard vegetables like carrots and konnyaku go better with a saucy silken shiraae.

If you prefer to go soy-free, replace the tofu with equal amount of soaked cashews. The dressing will still be white, hence still respecting its name shiraae.

Seasoning the tofu dressing

The most basic shiraae is crumbled tofu and a pinch of salt. Popular additions are crushed white sesame seeds or tahini, usukuchi soy sauce (to preserve the colour), miso and sugar. Since I prefer to eat sugar-free, I use more shiro miso, which has a natural sweetness, and skip the sugar. For a more complex, avant garde version with the benefits of fermented foods, you can add shio koji or used koji or miso cured tofu instead of plain tofu as the base.

Type of vegetables for shiraae

Use seasonal vegetables for shiraae. Most common are asparagus, carrots, spinach, konnyaku, mushrooms and broccoli. The vegetables are braised shortly in a soy-tinged dashi for extra flavour before mixing into the tofu dressing.

How to best enjoy shiraae

The assembled salad is best chilled for 4-6 hours before serving to allow the flavours to meld. You can enjoy as a side dish for go further by using the salad to fill pouches, sandwiches or wraps. 

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Yasai no Shiraae (Vegetables in White Dressing)

Shiraae, or “white dressing,” is one of Japan’s most popular tofu side dishes, and a classic aemono, or “dressed salads.” It comprises of two components - seasoned mashed tofu and soy-braised vegetables. It is best chilled for 4-6 hours before serving. You can go further by using the salad to fill pouches, sandwiches or wraps. 

Course Side Dish
Cuisine Japanese
Prep Time 2 hours
Cook Time 10 minutes
Author Sabrina Chu

Ingredients

Tofu Dressing

  • 150 g (1/2 block) tofu (firm momen or silken kinugoshi)
  • 15 g (1 1/2 tbsp) freshly roasted sesame seeds or tahini
  • 12 g (2 tsp) saiyako or shiro miso
  • 4 g (1 tsp) tamari or usukuchi soy sauce
  • 10 g 2 tsp shio koji (optional, if using halve the amount of tamari)
  • vegan dashi (optional, as needed)

Vegetables

  • 90 g (3 oz) green beans
  • 70 g (2 1/2 oz) carrot, peeled and julienned
  • 2 no dried shiitake, rehydrated and thinly sliced
  • 120 g (1/2 cup) vegan dashi
  • 1/2 tbsp tamari or usukuchi soy sauce
  • 1/2 tbsp sake or mirin

Instructions

Tofu Dressing

  1. Fill a saucepan with water and bring to a rolling boil. Add the tofu and blanch for 2 minutes. With a slotted spoon, remove the tofu to a colander lined with a cheesecloth or nut milk bag. When cool enough to handle, squeeze out the excess moisture from the tofu. It is fine to mash the tofu while doing this.

  2. Put the drained tofu in a bowl, along with the remaining ingredients. Use your fingers and crumble the tofu, mixing it with the other ingredients at the same time. Set aside until assembly of the salad.

Vegetables

  1. In a saucepan, add dashi, and bring to a bare simmer. Add green beans, carrot, shiitake and cook for 3-4 minutes, or until the liquid is reduced by half. Season with tamari and sake or mirin and continue to cook for 1-2 minutes, or until the liquid is almost gone and the vegetables have a glazed appearance.

  2. Remove the saucepan from heat and let the vegetables cool to room temperature. When cool, fold the vegetables into the Shiraae dressing.

  3. Like curries, Shiraae salad tastes better when the flavours are allowed to meld for 4 hours or overnight.

Recipe Notes

Types of tofu. Firm momen tofu will make a crumbly dressing, while silken kinugoshi tofu will make a saucy dressing. To improve digestibility or a more complex flavour, you can also use cured tofu such as tofu kojizuke or misozuke.
Seasoning the tofu dressing. Crushed sesame seeds, soy sauce, miso and sugar are common seasonings. Usukuchi soy sauce will help preserve the white colour of the dressing. For gluten-free version, use tamari instead of soy sauce, but tamari will stain the dressing light brown.
Types of vegetables. Spinach (blanched) and konnyaku (dry-roasted) are other common vegetables used in shiraae salad.
Types of aemono. Shiraae (tofu), gomaae (sesame), misoae (miso), karashiae (mustard).
Soy-free option. Replace tofu with equal amounts of soaked cashews (about 105 g dry cashews).

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Jimamidofu (Tofu of Peanuts)

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Jimamidofu is an Okinawan speciality, a peanut tofu made from freshly squeezed peanut milk and thickened with one of several types of starches – kudzu starch, rice flour, sweet potato starch or tapioca starch. Jimami means peanuts in Okinawan dialect. It is quite similar to Kyoto’s sesame-based gomadofu, but with two differences. First, jimamidofu is softer and more stretchy in consistency – think mozzarella – which can be attributed to the properties of sweet potato starch. Second, jimamidofu is considered more of a dessert than savoury dish. It is typically served with a sweetened soy sauce or brown sugar syrup and ginger, compared to plain soy sauce with gomadofu. Jimamidofu is cooked in water instead or dashi, hence does not have a savoury undertone like gomadofu.

I got to know this tofu variant through the award-winning eponymous film set in Singapore/Okinawa. It traces the love story of a Singaporean chef, Ryan, and his old flame and food critic, Yuki, in a food-based narrative featuring Singaporean and Okinawan cuisine. Foodie films always make me hungry to try the featured foods, and this is no different, especially since it is a locally produced film!

In this jimamidofu recipe, I followed the guidelines set out in my previous post for gomadofu. I used about 16% peanut butter, 5.5% kudzu starch and 2.8% sweet potato starch (8.3% total starch vs 10% in gomadofu) relative to the amount of water. Roasted peanut butter is not commonly used in jimamidofu but I only had peanut butter on hand and I don’t think it affected the taste of the jimamidofu. With this, why not try out a 5D dining experience with the film Jimami Tofu?

Looking for more Peanut recipes? Check out my:

Berbere Dovi (Pan-African Spicy Vegetable Peanut Stew)
Peanut Butter Oatmeal Cookies (No-Bake, Vegan) (replace walnuts with peanut butter)

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Jimamidofu (Tofu of Peanuts)

An Okinawan specialty tofu of peanuts, thickened with kudzu and sweet potato starch. Serve with brown sugar syrup for a creme caramel-like dessert!

Prep Time 20 minutes
Cook Time 20 minutes
Servings 10 servings
Author Sabrina Chu

Ingredients

Jimamidofu

  • 28 g (2 3/4 tbsp) kudzu starch
  • 14 g (1 1/2 tbsp) sweet potato starch (substitute tapioca starch or potato starch)
  • 500 g (2 cups) filtered water
  • 84 g (1/2+ cup) raw shelled peanuts, soaked overnight (substitute peanut butter at a pinch)

Sauce and Garnish

  • 60 g (1/4 cup) vegan dashi
  • 1 tbsp tamari
  • 1 tbsp mirin
  • 3-inch ginger, grated

Instructions

Jimamidofu

  1. In a mixing bowl, dissolve the kudzu and sweet potato starch with a little water to form a slurry. Use the back of a spoon to break up any lumps.

  2. In a blender, blend the soaked peanuts with the remaining water on high speed until smooth. Strain the mixture through a nut milk bag into a heavy-bottom saucepan.

  3. To the mixture in the saucepan, add the starch slurry. Cook the mixture over medium heat, stirring all the time. After 2 to 3 minutes you will feel the mixture beginning to thicken. At the point reduce the heat to low and cook for another 10-15 minutes, stirring all the time. By the end of the cooking, the mixture should develop a strong elasticity.

  4. Wet a square or rectangular mold with water (this is to keep it from sticking). Pour the mixture into the mold and working quickly as it sets fast, smooth the surface with a spatula. Put 2 to 3 tablespoons of cold water over the surface of the mixture to prevent it from drying out.

  5. Place the mold in the refrigerator to set for at least 3 hours or for as long as over night.

  6. When solidified, unmold and slice jimamidofu into squares. Keep in water until ready to serve.

Sauce and Garnish

  1. In a small saucepan, combine the dashi, tamari, and mirin, and bring the mixture to a boil. Remove from heat, and let the sauce cool to room temperature. Store sauce in the refrigerator until serving.

  2. To serve, place a square of jimamidofu in a small bowl. Spoon a little sauce over the gomadofu and garnish with a grated ginger.

Recipe Notes

Raw version:
Blend 1/2 cup peanuts (soaked overnight) with 1/2 cup filtered water and 1/3 cup prepared Irish moss paste. Pour into a shallow pan and allow to set overnight before slicing.

3

Gomadofu (Tofu of Sesame Seeds)

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Gomadofu is one of the classic dishes served at the beginning of the meal in shojin ryori and kaiseki ryori. Made from sesame seeds thickened with kudzu starch, gomadofu has a delicate, custard texture and melts in the mouth to release a subtle savoury sesame flavour. Compared to regular soy tofu in which soy proteins are coagulated with gypsum or nigari, gomadofu is less brittle and more gelatinous.

Three main factors that affect the outcome of gomadofu are kudzu starch, sesame seeds and the liquid. Kudzu starch will determine the density of the gomadofu. It can vary from 7.5% to 12.5% of the amount of liquid. The amount and quality of sesame seeds will determine the flavour of the gomadofu. The strength can vary from 10% to 25% of the amount of liquid. Freshly roasted sesame seeds grounded in a suribachi will give the best nutty flavour, but nerigoma or tahini and be used at a pinch. I used black sesame this time which gave a stunning colour. The liquid medium for gomadofu can be water, but for a richer, more flavourful result, dashi and sake is recommended. You can decide the characteristics of your gomadofu by adjusting the percentages of these ingredients.

When making gomadofu, keep stirring continuously to ensure even thickening and prevent scorching of the pan. Wet your mold with water for easy removal of the tofu after setting, and pour a thin layer of water over the fresh tofu to prevent drying out. Gomadofu is enjoyed with soy sauce (or tamari) and a dab of wasabi to complement the nutty sesame flavours. Simple and delicious.

Below is a video of the gomadofu I had at Shigetsu, Kyoto. You can see the custard consistency of gomadofu. Itadakimasu!

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Gomadofu (Tofu of Sesame Seeds)

Tofu of sesame seeds, thickened with kudzu starch. Decide on the characteristics of your gomadofu by adjusting the quantity and quality of the three main ingredients - kudzu starch, sesame seeds and liquid medium.

Servings 10 servings
Author Sabrina Chu

Ingredients

Gomadofu

  • 50 g (5 tbsp) kudzu starch
  • 500 g (2 cups) vegan dashi (see Notes)
  • 80 g (1/2 cup) freshly roasted white or black sesame seeds, or tahini
  • 1/4 tsp Himalayan salt
  • 1 1/2 tbsp sake (optional)

Sauce and Garnish

  • 60 g (1/4 cup) vegan dashi (see Notes)
  • 1 tbsp tamari
  • 1 tbsp mirin
  • 1 bunch green onion, finely sliced
  • 2 tsp wasabi powder
  • 1 tsp warm water

Instructions

Gomadofu

  1. In a mixing bowl, dissolve the kudzu starch with a little dashi to form a slurry. Use the back of a spoon to break up any lumps.

  2. In a blender, blend sesame seeds or tahini and kudzu slurry with the remaining dashi. Strain the mixture through a cheesecloth or nut milk bag into a heavy-bottom saucepan.

  3. To the mixture in the saucepan, add salt and sake, if using. Cook the mixture over medium heat, stirring all the time. After 2 to 3 minutes you will feel the mixture beginning to thicken. At the point reduce the heat to low and cook for another 10-15 minutes, stirring all the time. By the end of the cooking, the mixture should develop a strong elasticity.

  4. Wet a square or rectangular mold with water (this is to keep it from sticking). Pour the mixture into the mold and working quickly as it sets fast, smooth the surface with a spatula. Put 2 to 3 tablespoons of cold water over the surface of the mixture to prevent it from drying out.

  5. Place the mold in the refrigerator to set for at least 3 hours or for as long as over night.

  6. When solidified, unmold and slice gomadofu into squares. Keep in water until ready to serve.

Sauce and Garnish

  1. In a small saucepan, combine the dashi, tamari, and mirin, and bring the mixture to a boil. Remove from heat, and let the sauce cool to room temperature. Store sauce in the refrigerator until serving.

  2. Just before serving, prepare wasabi paste by mixing wasabi powder with warm water to form a paste. Set aside for 5 minutes to allow the full flavour to develop.

  3. To serve, place a square of gomadofu in a small bowl. Spoon a little sauce over the gomadofu and garnish with a dab of wasabi paste.

Recipe Notes

Vegan Dashi 
To prepare vegan dashi, soak 1 piece (16 square-inches) kombu and 1 dried shiitake mushroom in 4 cups water in a saucepan for 2 hours or longer. Bring to a low simmer, below boiling, then turn off the heat and steep until the dashi cools to room temperature. Remove the kombu and shiitake mushroom. This is the first (ichiban) dashi. They can be reused one or time to make second (niban) dashi, but the dashi strength will be weaker.
Raw Version
Blend 80 g (1/2 cup) sesame seeds or tahini with 120 g (1/2 cup) dashi and 1/3 cup prepared Irish moss paste. Pour into a shallow pan and allow to set overnight before slicing.

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Sweet Potato Fudge Brownies (Baked, Vegan)

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Remember how sweet potato brownies were all the rage five years ago, popularised by wellness figures such as Deliciously Ella? It is one of the healthy desserts that have withstood the test of time and for good reason. The humble and versatile sweet potato, a staple in many kitchens, can be pulled in both sweet and savoury directions. When pureed and added to a brownie batter, it holds moisture and is a plant-based hack to those fudgy, dense, rich brownies of your dreams.

The starchy network of sweet potato puree is held in place by flax/chia eggs, but to counter all that heaviness, lightened up with oat and almond flour. As there is much moistness in the batter, a dry sweetener is preferred, which is why I use a mix of dates and maple syrup. The dates make the brownies chewy too. For the source of chocolate in brownies, I like to use a mix of cacao powder and dark chocolate. Cacao powder gives a deep, dark flavour, while dark chocolate, which contains cacao butter, fuels the fudge factor. And to up the ante, I like folding in more chopped chocolate in the batter to create random bits of chocolate chunks in the brownie as it melts, cools and solidifies again. 

These sweet potato fudge brownies are so decadent as it is, there is no need for a frosting. Nevertheless if you are feeling extra decadent, enjoy warm sweet potato fudge brownies with a scoop of vanilla ice cream. 

For more delicious brownie recipes, check out my:

Best Raw Vegan Brownies

For more delicious Sweet Potato recipes, Check out my:

Berbere Dovi (Pan-African Spicy Vegetable Peanut Stew)
Sous Vide Tzimmes

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Sweet Potato Fudge Brownies (Baked, Vegan)

These sweet potato fudge brownies are so decadent as it is, there is no need for a frosting. When pureed and added to a brownie batter, sweet potato holds moisture and is a plant-based hack to fudgy, dense, rich brownies.

Course Dessert
Keyword brownies, chocolate
Prep Time 30 minutes
Cook Time 2 hours 35 minutes
Servings 12 pieces
Author Sabrina Chu

Ingredients

Wet Ingredients

  • 25 g (2 1/2 tbsp) flax or chia seed powder
  • 112 g (7 1/2 tbsp) filtered water
  • 240 g (1 cup) cooked orange-flesh sweet potato
  • 90 g (6 no) pitted dates
  • 60 g (2 oz) vegan dark chocolate, melted (preferably 70% or more)
  • 15 g (1 1/2 tbsp) coconut oil

Dry Ingredients

  • 50 g (1/2 cup) activated oat flour
  • 50 g (1/2 cup) activated almond flour
  • 20 g (4 tbsp) cacao powder
  • 1 tsp baking powder

Fold-in

  • 15 g (2 tbsp) vegan dark chocolate

Instructions

  1. Preheat the oven 175°C (350°F)

  2. First prepare the flax or chia egg. In a bowl, mix the flax or chia seed powder with water and set aside for 10 minutes to gel.

  3. In a blender, add all the wet ingredients and the flax or chia seed gel. Blend on high speed until smooth.

  4. In a bowl, combine the dry ingredients. Gently pour the wet ingredients from the blender into the dry mix. Stir until just combined. If you prefer some texture to your brownies, fold in the chopped dark chocolate or nuts.

  5. Transfer the batter into a greased brownie pan (9-inch) and spread it out evenly with a spatula. Place the pan in the oven and bake for 30-35 minutes.

  6. Remove pan from oven and allow to cool to room temperature, then place in the refrigerator for a few hours or in the freezer for 1 hour before slicing. This helps to get nice clean edges. Best served warm with a scoop of your favourite ice cream.

  7. Store brownies in an airtight container in the refrigerator for up to 7 days.

Recipe Notes

Grain/nut-free option: use 4 tablespoons coconut flour in place of oat flour and almond flour.

Different root vegetables: I have made this with beetroot instead of sweet potato (equal weight) and it came out actually better, more bounce and less like a slab of chocolate.

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Ultra Unctuous Urad Dal Hummus + Dosha Variations

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Before I discovered this cheat method for hummus, I would labour away in the kitchen peeling the skins off regular chickpeas just to get silky smooth hummus. Using split lentils, which have their outer layer removed, is a gamechanger. Firstly it saves a whole lot of time as split lentils cook much faster and is already skinless. Secondly split lentils is much gentler on the digestive system as most of the notorious anti-nutrients such as mineral-binding phytic acids are concentrated in the outer layer of the bean, which is removed during the hulling process. Thirdly, hummus made with split lentils is super smooth without compromising on the taste. I have made hummus with different types of split lentils – moong dal, masoor dal and urad dal – and all come out with great texture. Below I have given a basic hummus recipe, and in the Notes section you can find some ideas to suit your dosha (constitution).

Do you have any game-changing kitchen tricks to share?

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Ultra Unctuous Urad Dal Hummus

Game-changing silky smooth hummus made with dal (split lentils). Saves time, effort and easy on the digestion. See Recipe Notes for additional ideas to tweak your hummus to your dosha (constitution).

Course Side Dish
Cuisine Indian, Middle Eastern
Prep Time 1 hour
Cook Time 1 hour
Servings 6
Author Sabrina Chu

Ingredients

  • 75 g (6 tbsp) split urad dal, soaked for 1 h or longer (or other split dals e.g. moong dal, masoor dal)
  • Pinch turmeric powder
  • 240 g (1 cup) filtered water (to cook the dal)
  • 48 g (3 tbsp) tahini
  • 48 g (3 tbsp) lemon juice
  • 2 cloves garlic, grated on a microplane (allow the grated garlic to sit for 10 mins for health benefits and if you like a strong garlic flavour)
  • 1/4 tsp cumin powder
  • 1/4 tsp Himalayan salt
  • 80-120 g (1/3-1/2 cup) filtered water (adjust amount as needed to desired consistency)
  • 22 g (2 tbsp + 1 tsp) extra virgin olive oil

Instructions

  1. Soak the dal in enough water to cover by 5 cm (2 inches) for at least 1 hour.

  2. Drain and rinse the soaked dal. Transfer the dal to a saucepan. Add a pinch of turmeric powder and water. Bring to a boil for 5 minutes and remove any foam that appears on top. Reduce to a simmer, cover and cook the dal for 20-25 minutes or until tender and all the water is absorbed.

  3. Allow the cooked dal to cool slightly. You should have about 200 grams of cooked dal; transfer this to a blender, along with the tahini, lemon juice, grated garlic, cumin, salt and water. Start with less water first; you can add more water later if it is too thick. Blend the mixture on high speed until smooth and creamy. With the motor running on low speed, drizzle in the olive oil until the mixture is emulsified. Taste and adjust seasonings as necessary.

  4. Once you are satisfied with the hummus taste and consistency, transfer out to an airtight container. Store refrigerated for 4-5 days.

  5. Serving suggestions for hummus: in salad bowls, as a dip or as a sauce for zoodles.

Recipe Notes

Dosha-Specific Ingredient and Flavour Variations:

  • For Vata: Curried Sweet Potato Urad Dal Hummus
    - Use urad dal
    - Use 1/2 tsp curry powder instead of cumin powder
    - Add in one small (120 g / 4 oz) cooked sweet potato
  • For Pitta: Cooling Beetroot & Fennel Moong Dal Hummus
    - Use split moong dal instead of urad dal
    - Use fennel seed powder instead of cumin powder
    - Use beetroot juice instead of water and add 2-3 small cooked beetroot
  • For Kapha: Bitter Fenugreek & Masoor Dal Hummus
    - Use split masoor dal instead of urad dal
    - Use 1/8 tsp fenugreek powder instead of cumin powder
    - Add in a handful of fenugreek leaves (or any bitter greens if unavailable)
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Sous Vide Tzimmes with Citrus Poached Prunes

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“Tzimmes,” an Yiddish term for “a big fuss” or “uproar,” is a traditional Ashkenazi Jewish holiday stew that earned its name from the many ingredients, tedious preparation work and long cooking time. A casserole type dish, it comprises of various root vegetables, dried fruits and sometimes meat in a spiced citrus syrup.  In Jewish circles, it has been said that you can make a big fuss about almost anything, but you can’t make a real tzimmes without carrots. Congenial and colourful, carrots are the common denominator in recipes. Other non-paramount inclusions are sweet potatoes, dried apricots, prunes and honey.

In my usual fashion of precise cooking, I decided to try out sous vide tzimmes. Will it be worth the effort and time to set up the immersion circulator? Sturdy root vegetables like carrots are the natural choice for sous vide. Plant cell walls are made up of three types of structural molecules with different physical properties: cellulose, hemicellulose, and pectin. Cellulose does not break down readily in cooking, but the other two do. Pectin and hemicellulose in and between adjacent cells start to degrade between 85°C (185°F) and 92°C (198°F). So in this range, a carrot softens from snappy to bendy, yielding a tender texture and simultaneously retaining all its flavourful juices within the vacuum-sealed bag. On the other hand, starches in vegetables gelatinise at lower temperature, between 60°C-70°C (140°F-158°F), the exact temperature dependent is the specific starch. Cooking times for vegetables are usually 60 minutes, depending on hardness and size of the cut. To test for doneness, remove the bag from the water bath and give a light squeeze. In this experiment, I kept it simple and sous vide the carrot with olive oil, salt and a sprig of rosemary.

Image Source: Chef Steps

To complete the tzimme dish, I had to add back the dried fruit, citrus and spices component. This was done by poaching or stewing the dried fruits until plump and juicy with the poaching liquid. The remaining liquid was then reduced and thickened slightly with kudzu starch to make a glaze.

My conclusion is that if you would like to make a tzimmes out of tzimmes, go the sous vide route and you will be rewarded with carroty carrots; otherwise, throw everything in the dutch casserole, but expect more confounded flavours.

Sous Vide Tzimmes with Citrus Poached Prunes
Serves 4
Sturdy root vegetables like carrots are the natural choice for sous vide. This cooking method results in intense-flavoured al-dente roots. It is then layered with prunes plumped up with citrus and spice for the ultimate tzimmes. Go sous vide if you would like to "make a tzimmes" out of tzimmes.
Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Sous Vide Roots
  1. 227 g (1/2 lb) carrots, or a mixture of root vegetables
  2. 1 tsp cold-pressed olive oil
  3. Pinch Himalayan salt
  4. Sprig rosemary
Citrus-poached prunes
  1. 160 g (2/3 cup) orange juice, from 2 oranges
  2. 80 g (1/3 cup) filtered water
  3. 60 g (1/4 cup) lemon juice, from 1 lemon
  4. 3 strips orange peel
  5. 1 strip lemon peel
  6. 35 g (1/4 cup) coconut sugar
  7. 1 cm (1/2-inch) ginger, sliced
  8. 1/2 tsp cinnamon chips
  9. 250 g prunes, or a mixture of dried fruit
  10. 1 tbsp kudzu starch, for the glaze
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Sous Vide Roots
  1. Preheat the sous vide water bath to 85°C (185°F). Start with the hot water from the kettle to save time.
  2. Peel the carrots and dice to 1.3 cm (1/2-inch) chunks. Toss with olive oil and salt. Transfer carrots to a sous vide bag and vacuum seal.
  3. Place the bag in the water bath and cook for 1 hour.
  4. After 1 hour, remove the bag and set aside until required for assembly.
Citrus Poached Prunes
  1. Combine everything in a medium saucepan and bring to the boil. Turn down the heat and simmer for 20 minutes until the prunes are plump and tender, then remove from heat. Strain the remaining liquid and return the liquid to the saucepan. Stir the kudzu in a little water to form a slurry. Add to the poaching liquid and continue to simmer until it forms the consistency of a thick glaze.
Assembly
  1. Remove carrots from the sous vide bag and toss gently with the prunes. Drizzle the glaze over. Serve warm.
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Straits Road Kitchen http://straitsroadkitchen.com/
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Monk Wensi’s Tofu Thread-fin Soup

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This tofu thread fin soup is my take on shark fin soup, considered a Chinese delicacy that is served during festive banquets and Chinese New Year. For the uninitiated, shark fin consists mainly of soft collagen and has a chewy, gelatinous texture without much discernible taste of its own. The soup’s flavour comes from the stock and seasonings like vinegar. I wanted to develop a vegan shark fin soup with shark fin melon, but there was a drought of such melons in all markets. Serendipitously, I stumbled across an intriguing recipe called “Monk Wensi’s Tofu Thread Soup” in the cookbook Land of Fish and Rice: Recipes from the Culinary Heart of China (2016) by Fuchsia Dunlop. It involves cutting silken tofu into 1 mm filaments and swirling them in starch-thickened broth, along with lily flower, wood ear fungus and spring onions. The historical origins of this soup traces back to 18th century Yangzhou, China, where a Buddhist monk called Wensi served this dish in the Manchu Han Imperial Feast laid for the Qianlong emperor. Modern versions of Wensi tofu can be found in some upscale Chinese restaurants, and even more elaborate cuts to create tofu flowers have create a storm in the culinary world.

In my version, I used kombu shiitake stock as the base and kudzu starch to thicken. Kudzu is less processed than corn starch that is usually used to thicken Chinese soups. You can read more of the properties and benefits of kudzu in this post. Instead of wood ear fungus, I decided to repurpose the rehydrated kombu along with the shiitake mushroom by creating a ceviche – cutting them finely and marinating them in tamari, toasted sesame oil and brown rice vinegar and use them as a garnish with a salty-sour punch. Moreover, the kombu provides enough mineral salts so that added salt is not needed. If you like, season with tamari for more “salty” flavour. When properly prepared, this soup nourishes you with sustained energy, leaving one calm yet alert.

The video below shows the method of cutting the silken tofu into threads. It’s definitely harder than it looks! When I first attempted it slowly, the tofu kept sticking to the sides of the cleaver and broke when I tried to slide it off. As I practiced, I realised the trick is to just keep going with the motion and everything will fall into place. Always have your fingers in the claw grip position for safety reasons! Do not be disappointed if your tofu threads fail to match up to Yangzhou standards; the soup will be a pleasure to eat anyway and half the fun of making this dish is the cutting of the tofu.

If you are up for a challenge, you can even cut the tofu into a flower, like in the video below. The tofu hydrangea was made famous by a restaurant called Chili Party in Fountain Valley, CA. Apparently the chef makes 60 cuts horizontally and vertically on the block of tofu, turning it into a flower with 3,600 filaments.

Monk Wensi's Tofu Thread-fin Soup
Serves 4
A soup to showcase your knife skills and impress your guests. Delicate threads of silken tofu and colourful poached and marinated vegetables floating in seasoned dashi ankake, it's appearance not unlike shark fin soup. A great cruelty-free alternative for Chinese New Year.
Prep Time
8 hr
Cook Time
10 min
Prep Time
8 hr
Cook Time
10 min
Kombu Shiitake Dashi
  1. 16-20 square inches kombu
  2. 1 dried shiitake mushroom
  3. 1 L filtered water
Shiitake & Kombu Ceviche
  1. 1 rehydrated shiitake, reserved from dashi preparation, finely sliced
  2. 1 rehydrated kombu, reserved from dashi preparation, finely sliced
  3. 1 tsp tamari
  4. 1 tsp brown rice or Chinkiang vinegar
  5. 1/8 tsp toasted sesame oil
For the Soup
  1. 1 L kombu shiitake dashi (recipe above)
  2. 80 g (1 small) carrot, finely sliced
  3. 300 g (1 block) silken tofu, finely sliced
  4. 40 g (4 tbsp) kudzu starch mixed with 120 g (1/2 cup) filtered water
  5. White pepper and tamari, to taste
Shichimi Togarashi
  1. 1 tbsp gochugaru or Korean chili flakes
  2. 2 tsp ground tangerine peel
  3. 2 tsp white sesame seeds, lightly toasted
  4. 2 tsp black sesame seeds, lightly toasted
  5. 1 tsp hemp seeds
  6. 1 tsp whole Sichuan peppercorns, freshly ground
  7. 1 tsp aonori or flaked nori
  8. 1/2 tsp ground ginger
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Kombu Shiitake Dashi
  1. Place the kombu and mushroom in a pot with the water. Soak for at least 2 hours, or refrigerate for up to 1 day, to allow the flavour-enhancing glutamates in the kombu and mushroom to infuse the stock gradually with their essence. Bring almost to a boil, and then just as bubbles appear, remove and reserve the kombu. Simmer with mushrooms inside for 5 minutes. Strain and reserve the mushroom.
Shiitake & Kombu Ceviche
  1. Combine the tamari, brown rice vinegar and sesame oil in a small bowl and whisk together to create a dressing. Add in the finely sliced shiitake and kombu and gently fold together to coat the mushrooms with the dressing. Cover and chill in the fridge for at least 2 hours.
For the Soup
  1. Finely julienne the carrot and set aside.
  2. Turn the tofu out onto a chopping board. Hold a Chinese cleaver or broad cutting knife perpendicular to the board and trim off and discard the sloping end of the block, so you have a clean perpendicular edge. Working slowly and steadily with an up-and-down chopping motion, cut the tofu into the thinnest slices you can - ideally about 1 mm thick. When you have sliced about a third of the block, nudge the slices so they fall on their sides in overlapping layers. Cut them into the thinnest possible strips. Use the side of your cleaver to gently scoop up the tofu silvers and place them into a bowl of cold water. Repeat with the rest of the block.
  3. Bring the dashi to boil in a seasoned wok or large saucepan. Once boiling, add in the julienned carrots and reduce the heat to simmer for 3 minutes until the carrots are tender. Drain the tofu in a sieve and gently transfer them to the stock. Stir gently and taste and adjust the seasoning with white pepper and tamari as necessary.
  4. Give the kudzu starch slurry a good stir and slowly pour into the soup, stirring gently as the liquid thickens: it's best to do this by nudging the soup with the back of a ladle so you don't break up the tofu. When the liquid has a heavy, lazy consistency that holds the tofu threads easily, transfer to serving bowls. Garnish with the shiitake and kombu ceviche and sprinkle shichimi togarashi. Serve with brown rice or Chinkiang vinegar on the side.
Notes
  1. For a fuss-free or safe option, you can use tofu shirataki noodles or rehydrated yuba.
  2. For a challenge, you can cut the tofu as a hydrangea. This is popularised by restaurant Chili Party in Fountain Valley, CA. See link for video.
  3. For soy-free alternatives, substitute the tofu with mung bean noodles, sweet potato noodles, shredded sharkfin melon, shredded mountain yam, finely sliced konnyaku (Japanese yam cake) and/or bamboo shoots.
  4. The kombu provides enough mineral salts so that added salt is not needed. Season with tamari for more "salty" flavour. This when properly prepared, can have an extraordinary effect on one's energy, leaving one calm yet alert.
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Adapted from Land of Fish and Rice: Recipes from the Culinary Heart of China (2016), Fuchsia Dunlop
Adapted from Land of Fish and Rice: Recipes from the Culinary Heart of China (2016), Fuchsia Dunlop
Straits Road Kitchen http://straitsroadkitchen.com/
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Everyday Buckwheat Seed Bread

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I had never understood the appeal of avocado toast, until I tried VegBred, a whole foods plant-based spiced sweet potato bread made in the UK. Since it already embodied such wholesome ingredients, it was satisfyingly sufficient on its own, but elevated to a treat when unabashedly smeared with smashed ripe avocado. This was a lesson in the importance of a seemingly simple staple – the bread, which until now, was never a staple in my life. Since then, I’ve been on a relentless quest for a homemade recipe for an all-inclusive allergy-friendly wholesome bread, versatile for everyday fare and able to accommodate toppings spanning the savoury to sweet spectrum. 

So I consulted recipes from my cookbook collection and online, attempted four rounds of trial and error and compared the results to various versions already on the market. The initial outcomes were dreadful – bread that bordered on bread pudding from the overuse of psyllium husk. I reduced the amount of psyllium husk and folded in whole soaked buckwheat groats and seeds instead of blending everything to a paste. The result was a more interesting texture, and was also less dense with a more open crumb despite the non-use of leavening agents such as yeast, baking powder or baking soda. Finally I re-tested the approved recipe twice to ensure consistency, and yes, the results are consistent and delish. From the multiple rounds of recipe testing, you can only imagine how many dinners of avocado toast I have demolished over the past weeks! But I’m not complaining because not only is it super nutritious with plant-based protein, healthy fats and dietary fibre from the different seeds and nuts, it is also easy to make and stores well in the freezer and gives you a nutrient-packed meal in minutes. Now I can understand why My New Roots calls it the Life Changing Loaf of Bread.

So here is my offshoot – the Everyday Buckwheat Seed Bread. I also like to call it the Emergency Bread because it is my reliable meal helpline during busy times, like now when knee-deep in the flurry of holiday activities.

More often than not, I top the bread with a generous spread of tahini and smashed ripe avocado (sometimes thinly sliced radishes and cucumbers) and call it a meal. However, it is equally delectable with almond butter, bananas and berries. Are you team savoury or team sweet? If you try it, I love to hear how it goes!

Meal goals achieved, in an instant!

Everyday Buckwheat Seed Bread
Serves 12
Nutrient-dense plant-based gluten-free everyday bread made from buckwheat, various seeds and psyllium husk. I like to call it the Emergency Bread because it is my reliable meal helpline during busy times. It's versatile with savoury and sweet toppings and helps you achieve meal goals in an instant!
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 150 g (3/4 cup + 2 tbsp) buckwheat groats, soaked overnight
  2. 75 g (1/2 cup) activated sunflower seeds, divided into 60 g + 15 g
  3. 75 g (1/2 cup) activated pumpkin seeds, divided into 60 g + 15 g
  4. 72 g (1/2 cup) activated almonds (see Notes 1)
  5. 72 g (1/2 cup) flax seeds
  6. 20 g (2 tbsp) chia seeds
  7. 20 g (2 tbsp) psyllium husk powder
  8. 20 g (1 tbsp) coconut nectar
  9. 10 g (1 tbsp) coconut oil
  10. 360 g (1 1/2 cups) filtered water
Optional Flavourings for ‘Rye’ Flavour
  1. 1 tbsp instant espresso powder
  2. 1 tbsp raw cacao powder
  3. 1 tbsp caraway seeds
  4. 1 tbsp fennel seeds
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Instructions
  1. In a food processor, place 60 g of the sunflower seeds, 60 g of the pumpkin seeds, almonds, flax seeds, chia seeds and psyllium husk powder. If you like a ‘rye’ flavour, add in the optional flavourings. Grind the mixture to a fine flour.
  2. In a mixing bowl, combine the coconut nectar, coconut oil and filtered water. Slowly pour in the wet ingredients into the flour mixture while the food processor is running on low speed. Process until well-combined and a thick, sticky dough forms.
  3. Drain and rinse the soaked buckwheat groats. Add the soaked buckwheat, reserved 15 g each of sunflower seeds pumpkin seeds to the food processor. Pulse a few times just to incorporate, but be careful not to over-blend as we want to retain some texture to the dough.
  4. Oil a 23 x 13 cm (9 x 5 inch) loaf pan. Transfer the mixture out into the prepared pan and allow the batter to rest for at least 2 hours or overnight in the refrigerator.
  5. Preheat the oven to 175°C (350°F). Cover the loaf pan with aluminium foil and bake for 60-75 minutes.
  6. Remove the loaf pan from the oven and invert on a wire rack. Allow the bread to cool completely for about 2 hours, then slice into individual servings. Store bread in an airtight container in the refrigerator for up to 5 days, or in the freezer for 1 month.
Notes
  1. To make the bread nut-free, you may substitute almonds with any seeds (sunflower, pumpkin or hemp seeds).
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Straits Road Kitchen http://straitsroadkitchen.com/
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