Okonomiyaki is a savory Japanese style pancake and literally translates to Okonomi “to your liking” + yaki “grill”. This one skillet meal since is a great way to eat a lot of cabbage (or your favorite greens) topped with crunchy, savory, salty goodies.
This is one of my favorite ways to eat cabbage and I use green onions straight from the garden.
The super fun ingredient I added was vegan prawns. I first discovered Sophie’s Kitchen vegan seafood during ExpoWest way back in March. It took awhile for me to get my hands on the products here in Hawaii, but let me tell you, it was worth the wait. The prawns look amazingly real and lend a chewy, bounce to the pancake. Added bonus: they are gluten and soy-free. The vegan calamari is also mind-blowing amazing. I served it fried up and slathered in home made tartar sauce.
I thought it might be fun if you could win some of the ingredients I used in this recipe, so I’m having a giveaway for (2) free products from Sophie’s Kitchen, (2) packets of The Vegg and (6) That’s It Fruit Bars! That prize pack should keep your taste buds happy.
Combine cake flour,dulse and baking powder in a large bowl. Mix in water (or dashi) and the Vegg until smooth. Add cabbage, green onions, prawns and bacony bits.
Heat a non stick skillet over high heat. Pour half of the mixture into the pan and form into a pancake. Cover and cook for 2 minutes. Flip the pancake, cover and cook for another 2 minutes. Flip one last time,cover and cook for 3 minutes.
Brush with okonomiyaki sauce and garnish with Sriracha mayo, seaweed, sesame seeds,beni shoga (pickled ginger) and green onions.
Disclaimer: I was not paid or obligated to make this video or feature these products. I reached out to these companies and asked if they would donate product for this giveaway and they were kind enough to do so. My opinions are always honest and I only feature products that I use and enjoy.
My neighbor had a bumper crop of Japanese eggplant and we’ve been lucky to get a big bucket of organic purple goodness. I started to run out of ideas after preparing it Italian style, making ratatouille, and babaganoush. Then I remembered having it prepared with a miso sauce the last time I dined Izakaya style. The sweet creaminess of the miso sauce pairs exceptionally well with the smokey notes of grilled or roasted eggplant.
The basic sauce is just miso, sugar and mirin but I also start with a dashi base to give the sauce more flavor. Prepare a quick kombu dashi like I use in my Shiitake+ Seaweed soup and add in a few shiitake mushrooms if you have some. Unlike a vegetable stock, dashi only requires 3 ingredients (water, kombu and maybe mushrooms)and 5 minutes of cook time. I used a white miso, but you can also experiment with half red miso/half white or yellow. Adding The Vegg – Vegan Egg Yolk is optional, but it adds an extra layer of rich flavor that I enjoy.
I served it up with some jasmine rice (mixed with the shiitakes from the dashi), steamed Wailua asparagus topped with Hamakua tomatoes and Parmela Parmesan Style Aged Nut Cheese . My mother isn’t a fan of a lot of the vegan cheeses but she really enjoys the taste of Parmela and finds it satisfies her parmesan cravings more than nutritional yeast alone.
Eggplant season isn’t over yet! What is your favorite way to eat this purple beauty?
Japanese Eggplant with Miso Sauce::Nasu Dengaku
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: broil grill roast side sauce entree dairy free gluten-free vegan vegetarian eggplant Japanese
Ingredients (2 servings)
For the kombu dashi
1 cup water
1 two inch strip kombu
2 dried shiitakes(optional)
For the miso sauce
3 tablespoons white miso
2 tablespoons sugar
1 tablespoon mirin
1 tablespoon nama shoyu
1/2 teaspoon cornstarch
2 tablespoons the Vegg (optional but it gives it a creamier flavor)
green onions and roasted sesame seeds for garnish
For the Kombu dashi
Bring all ingredients to a boil, reduce heat and simmer for 5 minutes. Remove the kombu and mushrooms.
For the Eggplant
Cut blossom end from the eggplant and cut in half lengthwise. Score the eggplant flesh. Place the eggplant cut side down in a nonstick pan(no oil) on medium heat and tent with foil. Cook for 8-10 minutes or until the eggplant skin is easily pierced with a skewer.
Combine 3/4 cup kombu dashi,miso,nama shoyu,sugar,mirin,Vegg and cornstarch in a small saucepan. Whisk until smooth. Bring to a boil until mixture begins to thicken, then remove from heat.
Place cooked eggplant flesh side up on a lined baking sheet. Spoon just enough miso sauce to cover the eggplant. Place under broiler just until miso sauce begins to bubble, about 2 minutes. Watch this step closely, as the sauce can burn quickly.
Remove from broiler. Garnish with sesame seeds and green onions
* You can also grill the eggplant or bake in the oven.
So this is how my crazy train of thought arrived at this recipe: I read an article about a photographer that was recreating death row prisoners “last meals”.Which then prompted me to think about what I would want as my final meal. And the no-brainer answer is Kalbi. My K-peeps understand that Kalbi (Korean BBQ) is a taste that’s hard to give up. For me, it’s more about the marinade and less about the meat. Heck, everything will taste better after a swim in this marinade. It’s the perfect balance of savory-salty-sweet. I used the Hey Shuga organic cane syrup and really liked the flavor. Sometimes I blend in some grated Korean pear, but a lot of times I don’t have it and the marinade tastes just as amazing without it.
Perfect for portobellas before you pan fry or throw them on the grill
Use a reduced sodium soy sauce for the Kalbi marinade and try it on seitan
Marinate tempeh overnight and pan fry
The baked tofu will have a deep flavor and chewy texture. I like to slice the baked tofu thin for banh mi style sandwiches. For salads and stir fries, I prefer the tofu cubed up. And for a quick dinner, I enjoy a Kalbi tofu “steak” with pajeon, kimchi, rice and a salad.
Pajeon (Scallion Pancake) is a savory side dish that looks fancy shmancy but is quite easy to make. I use scallions, green onions, chives or other seasonal veggies from my garden. Dip pajeon into kochoojang sauce for a little heat and a spicy kick. This Pajeon recipe was adapted from Maangchi, the internet demi god of Korean cooking. I was surprised that her original recipe was actually vegan♡. When I tried it without the Vegg and baking soda, my pancake was a globby mess even though I used a non-stick pan. The results were perfect once I added baking soda and The Vegg – Vegan Egg Yolk gave it the flavor of the pajeon my grandma used to make. *Tip* I prepare the Vegg this way: I mix 2 tablespoons of dry Vegg mix with 1 cup water in a blender or food processor. Measure out 2 tablespoons of the Vegg (once it has been mixed with the water) for the pajeon batter. The Vegg must be mixed with water first.
Keywords: bake fry entree side sandwich snack appetizer dairy free nut-free vegan vegetarian tofu Meatless Monday Korean
Ingredients (4 servings)
For the Baked Tofu
1 block firm or extra firm organic tofu,pressed
1/3 cup + 2 tablespoons soy sauce
4 tablespoons organic liquid cane sugar syrup or agave nectar
4 cloves garlic, minced
1 tablespoon fresh ginger,minced
3 tablespoons green onions, finely chopped
2 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon roasted sesame seeds
optional-half Korean pear, grated. When using the pear, place all marinade ingredients in a blender and blend until smooth
For the scallion pancake
15 thin green onions, cut into 5 inch pieces
1/2 cup flour
1/2 cup water
1/2 teaspoon baking soda
1 teaspoon sugar
1 teaspoon miso
2 tablespoons The Vegg,premixed
2 tablespoons coconut oil
For the Tofu
Drain tofu.Remove excess water with a tofu press or wrap the block of tofu between two kitchen towels and place heavy books on top for about 20 minutes. Slice the tofu block in half so that each piece is about 1 inch thick. This process will allow the marinade to be easily absorbed.
Mix all the marinade ingredients together in a small bowl. Adjust seasoning and add black pepper to taste. Place the tofu in a rimmed dish and pour the marinade on top. Refrigerate and marinate for at least 2 hours, overnight is best.
Preheat oven to 400F degrees. Line a baking sheet with parchment paper. Place tofu in the middle of the sheet and bake for one hour total. Flip the tofu over after 30 minutes to cook and brown evenly. Remove from oven and cool slightly before slicing.
For the scallion pancake
Mix together all the pancake ingredients (except the oil and green onions) to create the batter. Heat 1 tablespoon coconut oil over high heat and place half of the scallions in even layer in a nonstick pan. Pour just enough batter over the scallions to cover them. Cook for about 2 1/2 minutes, until the edges start to form bubbles. Flip the pancake, reduce heat to medium high and cook for an additional 3 minutes. Repeat to make another pancake. Serve with kochoojang sauce if you like it spicy.
One of the easiest ways for me to create a meal is to wander through a market and choose a key ingredient that looks interesting. On a recent trip to Marukai, I picked up these beautiful organic maitake mushrooms. I love the texture of this shroom since it’s almost crisp when raw and holds a nice meaty texture when cooked. I kept the seasonings simple to allow the delicate woody taste of the maitake to stand on it’s own.
Maitake & Baby Kale Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: saute entree vegan vegetarian dairy free nut-free soy-free maitake pasta kale Meatless Monday
Cook pasta until al dente,drain, set aside. Heat 2 tablespoons olive oil in saucepan and cook onions until caramelized.Add garlic and cook for 2 minutes. Remove onions and garlic from pan, set aside. Heat remaining 3 tablespoons of olive oil on med high heat in the same pan and add flour to create a roux. Add plant based milk and whisk until smooth. Mix in Foxpoint seasoning, salt & pepper, nutritional yeast and cooked onions/garlic. Add baby kale to the sauce and mix until wilted.Toss pasta with sauce.Top with mushrooms and bacony bits. Serve immediately.
For the mushrooms
Clean and rough chop maitake mushrooms.Heat olive oil in small pan and cook mushrooms and thyme over med high heat for 4 minutes.Season with salt & pepper.
After being away from home for almost three months, I had to come back and get my local kine grindz on. Nothing hits the spot warmed by comfort food like a Loco Moco. The Loco Moco is a popular plate lunch devoured in Hawai’i, typically consisting of two scoops of rice, a burger patty smothered in brown gravy and a fried egg on top. Until the genius of Rocky Shepheard, inventor of The Vegg, it was nearly impossible to create a convincing vegan sunny side up egg. The Vegg delivers a savory, runny yolk perfect for this ono-licious local favorite.
After playing around with different recipe formulations/methods, I decided on this version of molecular gastronomy to produced a fried Vegg. It does require a bit of technique and patience to master the magic making of both the yolk and the white. If you love eggs but cannot eat them due to dietary restrictions or conscious choice, this process is so worth it.The results will surprise and amaze you. You can make the yolks a day in advance and store them in a water bath until ready to use. Store yolks in airtight container and use within two days. Whites can also be made in advance and stored in an airtight container for two days.
Vegan Loco Moco
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients (4 servings)
For the gravy
2 tablespoons butter alternative
2 tablespoons flour (GF note below)
1 1/2 tablespoon no-chicken broth
2 cups hot water
1 tablespoon ketchup
1 teaspoon vegan Worcestershire sauce
1-2 teaspoons soy sauce or tamari (GF)
Substitute arrowroot powder or the thickener of your choice for gluten-free option
Truffle salt will give the whites a very convincing “egg white” flavor. Truffles are similar to mushrooms and bring subtle umami quality to the whites. You can experiment with different types of salt and adjust to your taste.
My home state is Hawaii and a scoop of potato salad is offered with every plate lunch, bento or picnic we eat. But, the Hawaiian style mayo/salt/pepper potato mac is not a dish that makes my mouth sing. Thank goodness my mother makes a “family famous” version that everyone raves about. I’ve veganized her recipe and added some of my own flair, this one’s a winner!
The secret ingredients are Colman’s mustard and the Vegg. I use the Colman’s mustard because it does not have any vinegar in it and I am a fan of the distinct kick it gives to the dressing. The Vegg makes the dressing thick and creamy and adds another level of savory flavor. The veggies add texture and a brightness to both the appearance and the taste of this potato salad.
Potato Salad plus!
Prep Time: 15 minutes
Cook Time: 40 minutes
Keywords: salad side dairy free nut-free vegan vegetarian potato summer
2 tablespoons citrus garlic seasoning blend ( or something similar to Old Bay)
salt & pepper
Boil the potatoes with the skin on until easily pierced with a fork ( about 30-40 minutes). Remove from heat, drain and cool potatoes. Peel off skins and cut into bite sized cubes. Add to a large bowl with all of the veggie ingredients.
Mix all of the ingredients for the dressing. You may want to use more of the Vegg mixture for a creamier taste. Adjust seasonings and add salt & pepper to taste.
Pour the dressing over the potatoes and veggies. Mix until potatoes are well coated.Garnish with heirloom grape tomatoes, spicy pickled green beans or vegan bacon bits.
Left overs can be stored covered in the fridge for up to 2 days.
And you thought it only existed in your wildest dreams, right? Consider this a virtual *pinch* You are now lucid enough to learn how to make a 3 minute Hollandaise sauce, with The Vegg – Vegan Egg Yolk, no double boiler or whisking involved.
If you’ve never mastered the art of making Hollandaise because the egg yolks always curdle and turn your sauce in to a hot mess, give this recipe a try! This version features The Vegg vegan egg yolk alternative and is so decadent, you’ll want to eat it straight off the spoon. Also great on asparagus if you need a veggie vehicle for your sauce. Check out thevegg.com for more recipes.
*My recipe is modified from the original recipe on The Vegg’s website. Use my recipe if you do not want to mix your entire package of dry mix with water at once. If you have already mixed your packet of dry mix with 1 liter of water, use the recipe on The Vegg’s website.
Vegan Hollandaise Sauce
Prep Time: 3 minutes
Cook Time: 3 minutes
Keywords: blender side sauce dairy free gluten-free nut-free soy-free vegan vegetarian The Vegg
1/4 cup melted Earth Balance (If using a microwave, do not over heat or it will separate. Microwave in 20 second increments and watch closely)
1 teaspoon dijon mustard
1 teaspoon hot sauce
Juice of 1 lemon
1 1/2- 2 cups hot water
Combine first 5 ingredients and in a food processor or VitaMix. Add 1 1/2 cups water to start. You may need to add more water later to reach your desired consistency. Blend on high speed until smooth and creamy. Add more water as needed if you prefer a thinner sauce.
Use immediately, or the mixture will start to gel slightly. Store covered in the refrigerator for up to 1 day.
Prepare to have your mind blown by The Vegg – Vegan Egg Yolk. This is not the egg replacer that only binds things together but tastes like the cardboard box it came in. No, this is rich, yolky goodness that begs to be mopped up with a piece of toast an savored. My life as a plant based foodie is now complete.
*If you have a request for more recipes with The Vegg, leave me a comment and let me know what you’d like to see me make next.