Hi guys,
Welcome to a Japanese cuisine inspired edition
of What I Ate Wednesday.
I had been craving Japanese food for a while
but didn't want to go out and spend money.
But on this morning I thought, why wait? Let's
start with miso soup.
It's so easy and you've seen me make this
before.
I also made some rice the night before so
I had some of that to fill out this breakfast.
The topping was inspired by Furikake but uses
nutritional yeast for the savory flavour so
there is no need for the MSG crystals commonly
found in commercial blends and of course,
no fish.
I had this outside as even though this doesn't
look like the most beautiful day, the grey
skies and barely there rain reminds me of
home, or my past home rather, in Vancouver
BC.
During the day, I snacked on cut apples. When
they are cut up small like this, I feel like
I'm having candy. Like nature's skittles.
For lunch, I made some sushi. But before I
show you what kind I made, let me show you
some sushi that you guys sent in!
Beachamberlain and Soddingsociety on Instagram
both made tomato maki. Tomato is not a very
common maki ingredient but it's seriously
good. Especially with fresh heirloom tomatoes.
Sushi can be easy to make and you can really
put anything that you like in there. Soddingsociety
also recently posted this spread of avocado
maki and seitan nigiri. How awesome does that
seitan look?
hristinasimone even put baked spicy peanut
tofu into sushi! I haven't tried that combination
before and now I really want to. I bet it
was delicious.
For myself, I'm using up leftovers.
First, one avocado and cucumber roll.
Next, a more unusual roll.
I've got some leftover beans dressed up with
homemade teriyaki sauce. There's sweet sauteed
onion and carrots in there too. Whenever I
have beans or other iron rich foods, I make
sure to have other foods with plenty of vitamin
C too to help with iron absorbtion.
It's just for myself so I'm just doing quick
rolls with the rice on the inside. If you
want to learn the rice on the outside or uramaki
method, check out my vegan california roll
video.
For dinner, I started with making some negi-tofu
filling which is my take on negitoro which
used to be my first or second favourite type
of maki.
For this, I have chopped firm tofu but soft
or medium tofu would also be good.
Then toss with a few tablespoons of double
strength vegetable broth and chopped green
onion, just the dark green parts.
I'm adding a few drops of roasted sesame oil
to give a fatty flavour and the pleasant aroma
of roasted sesame. Toro is a fatty cut of
fish so this helps to create the mouthfeel
of the original sushi roll while we leave
our fishy friends in the ocean.
And I covered the bowl and let it rest for
a few minutes so the flavours could mingle
and do their thing.
It was then that I remembered I had some cabbage
in the fridge that was begining to turn color.
Gross. So I cut away the dark bits and the
rest was good.
I didn't really know what to do with it as
I had no plan so I went to my default and
started with sauteing some ginger and garlic.
After a few seconds over high heat, I added
sliced onions.
Then, the sliced cabbage and a pinch of sea
salt.
It only takes a few minutes to cook. We just
want the onions to turn sweet and the cabbage
to be cooked through but not overcooked. Because
that's gross. At least in a dish like this.
So since I had this hot food, I decided to
go for a decontructed sushi plate. Sort of.
I've got some warm sushi rice, the chilled
negi-tofu, and the hot savory onions and cabbage.
This was so good, guys. Simple, nutritious,
satisfying and just plain tasty.
So that was my food day, how was yours? What
kind of Japanese inspired vegan eats do you
guys like? I'd love to hear your ideas too.
As always thanks so much for watching this
video and thanks especially to those who take
the time to like and leave a thoughtful comment.
As you might guess, these videos do require
a lot of work and recipe testing does also
tests my grocery budget. I am making it work
but I have to admit, it's not easy. If you
want to help out, please consider becoming
a patron on patreon. No pressure, just if
you want to help that's where you can. If
you want.
Thanks again, guys and I'll see ya again for
Friday's easy vegan recipe video.
Bye for now.
