Okonomiyaki Night!

I love okonomiyaki! Well, actually, I love the idea of them. I never ate any in restaurants because they are usually garnished with bonito flakes. Tonight however, I really wanted to cook something special and this came to my mind! An okonomiyaki is a Japanese cabbage pancake that is traditionally garnished with ponzu sauce, mayo, bonito flakes and lavish leaves.

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For tonight, I made an easy version of ponzu sauce and a cashew mayo to top off my red cabbage pancake. Delicious! Simple, yet very impressive!

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Here is what you need for 10-12 pancakes:

For the pancakes:

  • 1 potato
  • 3 carrots
  • 1/2 cabbage (red or green)
  • 1 inch piece of ginger
  • 1/4 cup seaweed flakes
  • 3/4 cup brown rice flour
  • 3/4 cup chia seeds
  • 1/4 cup corn starch
  • 1 1/2 cup water
  • 2 pinch red pepper flakes
  • salt and pepper to taste
  • oil for pan-frying.

For the ponzu sauce:

  • 2 tbs ketchup
  • 2 tbs tamari or soy sauce
  • 1 tsp maple syrup

For the mayo:

  • 1 cup raw cashews
  • 1 cup of water
  • juice of 1/2 lime
  • 1 pinch of salt

Here is what you do:

For the ponzu sauce: Mix all the ingredients with a spoon.

For the mayo: Process all the ingredients in your food processor or blender until smooth.

For the pancakes:

  1. Wash and peel the potato. Pass it under water to remove some of the starch and then grate it. Place in a bowl and sprinkle with some salt. Mix well and let sit.
  2. Wash and peel the carrots. Grate and add to the potato.
  3. Wash the cabbage and cut finely or grate. Mix in with the carrots and potato.
  4. Grate the ginger piece and add it to the mix along with the seaweed flakes.
  5. In a bowl, mix the rice flour, chia seeds, and corn starch with the water. Add to the vegetables and mix until well combined. Season and add the red chilli flakes.
  6. In a skillet on medium heat, place some oil. Add 1/2 cup of the mix at a time and press it down with a spatula. Cover with a lid and let cook for 3 minutes. Uncover, flip over and let cook again for 3 minutes with the lid on.
  7. Place on a cookie sheet in the oven until you are done cooking the other pancakes.
  8. To serve: garnish each pancake with some ponzu sauce and mayo. Serve hot! Itadakimasu!

These are so delicious! Crispy on the outside, tender in the inside, slightly sour because of the ponzu and creamy with the mayo: it’s like a party in your mouth!

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I will definitively make these again. Let me know if you try them out!

 

 

 

Jackfruit Tuna Sandwich

When I was a kid, most of my lunches were cheese sandwiches. Very simple and easy to make, they were a staple in my lunch box. However, from time to time, my mom would whip-up the most delicious tuna salad sandwich: tuna, mayo, mustard and cilantro leaves. On those days, I couldn’t wait for lunch to come! Now that I am vegan, I have been looking for the perfect dupe-recipe. I think this is it.

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Here is what you need:

For the mayonnaise:

  • 1/2 cup raw cashew nuts
  • 2 tbs fresh and chopped dill
  • 1/4 cup hemp seeds
  • juice of one lemon
  • 1/8 cup almond milk
  • 1 pinch hot chili pepper flakes
  • 1 tsp hot Dijon mustard
  • 1 tbs soy sauce
  • salt and pepper to taste

For the ‘tuna’:

  • 1 can young jackfruit in brine (a little bit more than 2 cups)
  • 1 can chickpeas (2-3 cups)
  • 1 small onion
  • 2 tsp dried kelp: I used wakame flakes that I crushed in my mortar
  • 1/3 cup fresh chopped dill
  • 2 cloves of garlic
  • 1 tsp oil, or some water

To serve:

  • Hamburger buns
  • Lettuce leaves
  • tomato slices
  • pickles
  • cilantro leaves

Here is what you do:

  1. Finely chop the onion and garlic and set aside.
  2. Drain the jackfruit and smash each piece with a fork to separate the fibers. I kept the young seeds because they add a nice bite, but feel free to remove them if you like.
  3. In a large sauce pan set on medium heat, heat up the oil. Add the onion and garlic and give a quick stir. Let cook until the onion is translucent. Add the pulled jackfruit and stir. Finally, add the kelp and dill, and mix until well combined. Let cook for 5 to 7 minutes and turn off the heat.
  4. In your blender, add the cashews, dill, hemp seeds, lemon juice, almond milk, chili flakes, mustard, and soy sauce. Blend until smooth. Taste and season to your liking.
  5. In a large bowl, place the drained chickpeas and mash them with a potato masher. It’s okay if some chickpeas are still whole, but the vast majority of them should be mashed up.
  6. Add the mayonnaise to the chickpeas and mix well. Add the jackfruit mix and stir until everything is well combined.
  7. Serve a few spoonfuls of ‘tuna salad’ in your toasted bun and add lettuce, tomatoes, pickles and cilantro. Enjoy!

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This is so delicious! Seriously, I was completely mesmerized while eating it, and completely satisfied after eating it. It is so flavourful and really brings me back to my childhood’s tuna sandwiches. The flavours are amazing, but the texture is just incredible! You really have to try this out!

 

 

Vegan Cream Cheese or Mayo?

When I made my carrot smoked salmon, I wanted to have some cream cheese to go with it, but my boyfriend had eaten all the cashew nuts. So, I jumped on a box of silken tofu.

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Here is what you need:

  • 1 cup of silken tofu
  • juice of 1/2 lemon
  • 3 tbs nutritional yeast
  • salt and pepper to taste

Here is what you do:

  1. Blend everything together.
  2. Keep in the fridge.

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This sauce is a little bit too liquidy to pass as cream cheese, but is a little too thick for mayo. It is still a great dupe for both of these in a sandwich. It really gave the right amount of acidity to the carrot lox toasts. I think this would also be great with vegetables as a dipping sauce, or as a garnish on baked sweet potatoes. Yum!

Let me know if you try this out!