Buckwheat Soba Noodles

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Soba served with Peanut Spinach Sauce, Broccoli and Rice-puff Fried Tofu

Buckwheat Soba Noodles

  • 1 C Buckwheat flour 1
  • ½ C Arrowroot powder
  • ¼ t Sea salt
  • 1 T Psyllium husk powder + 4 T water
  • 1 T Olive oil (or any mild-flavored oil)
  • 100 ml Water
  1. Mix the dry ingredients
  2. Mix the Psyllium husk powder and 4 T water in a small bowl
  3. It will get thick and gel-like in about 2-3 minutes
  4. Add the 100 ml water and the 1 T oil to the psyllium gel
  5. Mix a bit
  6. Add these wet ingredients into the dry
  7. Mix with a spoon
  8. Then with your hands
  9. Divide in 2
  10. Roll out each piece into a rectangle, about 0.5 cm or ¼ inch thick
  11. Trim the 4 sides
  12. Cut into ribbons
  13. Drop in boiling water
  14. Cook in 2 min or so and done
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#glutenfree #homemadenoodles #soba #buckwheat

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To my Dad

The kindest man I ever knew.

His heart gave up one morning in the middle of the night 8 years ago. A big beautiful heart full of love.

I talked to him on the phone the night before, on his birthday. You could not outwork him.

The man gave and gave and gave. I guess until his heart couldn’t give any more.

He taught me to give and I’ll keep on giving my love, in honor of him.

He didn’t suffer. He deserved at least not to.

I love you Dad, good bye. I’ll send these last words I said to him that night, one more time.

Here’s to the little man who will never make it.

But does the right thing when no one cares.

That helps when no one asks.

That puts himself behind the needs of others.

That lives beautifully without expecting love.

That feels goodness is it’s own reward.

Sweet ‘n Sour Tofu

Sweet ‘n Sour Tofu

5
The Tofu doesn’t take sides;
it takes flavor from both sweet and sour.
The Cook doesn’t take sides
she welcomes both salt and spice. The Tofu is like a white t-shirt;
it is empty and light yet absorbs sauce.
The more you marinate it, the more it tastes;
the more you overthink it, the less you enjoy. Hold on to your chopsticks.

dj pierson

5
The Tao doesn’t take sides;
it gives birth to both good and evil.
The Master doesn’t take sides;
she welcomes both saints and sinners. The Tao is like a bellows:
it is empty yet infinitely capable.
The more you use it, the more it produces;
the more you talk of it, the less you understand. Hold on to the center.

Lao Tzu — Tao te Ching — Translated by Stephen Mitchell

Sweet n Sour Tofu

Sauce

40 g Erythritol (Sukrin brun)

1 T Rice Vinegar, cheap Thai brand (Golden Mountain)

2 T Soy Sauce or Tamari (gluten-free)

1 T Tomato pureé

60 ml Water

½ Garlic clove (or 1/8 t garlic powder)

Ginger, a small knob of ginger, grated

1 t red chili flakes

1 T Corn starch dissolved in

2 T Cold water

1. Add all ingredients except corn starch dissolved in 2 T water

2. Warm over medium low heat until bubbling

3. Add the corn starch dissolved in cold water

4. Toss with baked tofu cubes to coat

5. Serve

6. Top with scallions and sesame seeds, serve with rice

#sugarfree #tofu

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Oven-baked Tofu

For Sweet n Sour Tofu — Sugar-free

Oven-baked Tofu

Preheat the oven to 195 C fan if you have it (390 F)

  • 1 pkg Tofu, extra firm or firm
  1. Pat dry and gently squeeze out quite a bit, but not all, of the moisture in the tofu block.
  2. Cut into 2 cm x 2 cm cubes
  • 40 g Chickpea flour (aka Gram Flour or Besam)
  • 40 ml Water, cold
  1. Mix the Chickpea flour and water thoroughly, in a low shallow bowl
  • ⅓ C Brown Rice flour or Corn Starch
  • 2 T Sesame seeds
  • 3 T Rice puffs (cereal, unsweetened) Crushed a bit
  • ½ t Garlic powder
  • ½ t Onion powder
  • ½ t Salt
  1. Mix these dry ingredients in another low shallow bowl or plate

Ready?

  1. Line a baking tray with baking paper or silpat
  2. Dip the cut tofu into the dry ingredients
  3. Dip the tofu into the wet chickpea ‘egg’ mixture
  4. Dip the tofu back into the dry mixture
  5. Place the tofu pieces on the baking paper
  6. Spread them out evenly
  7. Bake 20 min or until firm but not dried out.

#tofu #glutenfree

Mozzarella fior di latte (plantbased)

recipe after pictures

plant-based mozzarella

6
The Tao is called the Great Mother:
empty yet inexhaustible,
it gives birth to infinite worlds. It is always present within you.
You can use it any way you want.

Tao te Ching — Lao Tzu — Translated by Stephen Mitchell

6 
This Cheese is called the Great Melter:
firm until you warm it,
it gives joy to infinite meals. It is always present within your fridge. 
You can eat it any way you want.

Mozzarella Fior di Latte (Plant-based)

  • 250 ml Coconut oil, neutral taste, melted
  • 600 ml Almond milk or Cashew milk, homemade
  • 125 ml Tapioca flour
  • 8 t Kappa Carrageenan
  • 1 T Sea Salt, flakes
  • 2 t lactic acid powder (vegan) or 1 T fresh lemon juice
  1. In a blender (maybe the same one you just made your milk in to lessen the cleaning load) Add the Plant Milk, Tapioca, Carrageenan and salt. NOT the Acid…
  2. Blend
  3. Warm a pan you can whisk in (not non-stick maybe) on medium low
  4. Add the Mixer ingredients.
  5. Heat while whisking

…. don’t go anywhere

  1. When the mixture begins to thicken
  2. Turn down the heat to the lowest of the low
  3. Continue whisking

be present

  1. When it looks like melted cheese and begins to brown or stick and bubble on the sides and bottom of the pan…
  2. Remove from heat and immediately add the Lactic Acid Powder or Lemon juice.
  3. Whisk it in completely
  4. Pour immediately over into a glass form or food safe BPA-free plastic form
  5. Let cool at room temperature for at least 30 minutes, covered in plastic wrap
  6. Refrigerate for at least 6 hours
  7. Remove from the form, possibly using a small flexible sharp knife around the edges to loosen
  8. Wrap in food paper or thick paper towel
  9. Refrigerate and enjoy

Sliced
Grated
Cubed

It’s all good

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Contribute to the Peaceful Warrior

Please help me spread the Plant-based message to the this far corner of the world. We hope to be crowd-funded in our naissance-- a plant-based restaurant and bakery

$50.00

#cheese #mozzarella

Sourdough Overnight-Style

36
If you want to bake some sourdough
you must first allow the leaven to expand it.
If you want to get rid of old starter,
you must first allow the grain to be fed by wild yeasts.
If you want to take some starter,
you must first allow the mother to be re-fed.
This is called the subtlety of sourdough,
of the way natural bread is. The soft becomes the crusty.
The air-bubbles overcome the gluten.
Let your bakings remain a mystery.
Just show people the results.

djpierson

36
If you want to shrink something,
you must first allow it to expand.
If you want to get rid of something,
you must first allow it to flourish.
If you want to take something,
you must first allow it to be given.
This is called the subtle perception
of the way things are. The soft overcomes the hard.
The slow overcomes the fast.
Let your workings remain a mystery.
Just show people the results.

Lao Tzu – Tao te Ching – Translated by Stephen Mitchell

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simple bread

simply good

its just flour and water and salt

and time

this is a banneton.

cradling this little baby. she’s almost done proofing.

the leaven is mixed with more flour and body temperature water.

the banneton is covered in flour so there is no sticking.

the dough is covered with a towel and put in a warm place near the oven perhaps.

for an hour or 45 minutes if you’re short on time.

but don’t be.

shes ready for the fire.

the cast iron casserole is placed in a preheated oven 230 C

the dough is tipped out upside down style

the casserole is covered and reinserted into the oven

bakes for 30 minutes with the lid on

after that, the pot lid is removed.

baking continues for 15 minutes

baking is complete

tip out the bread and let it cool…

don’t be impatient

it will ruin it

finished

Contribute to the Peaceful Warrior

Please help me spread the Plant-based message to the this far corner of the world. We hope to be crowd-funded in our naissance... A plant-based restaurant and bakery.

$10.00

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