Japanese Miso Minestrone

Remember the ‘Chicken Soup for the Soul’ collection?

I vividly remember reading some of the books in this collection nearly a decade ago. I recall how some of these stories comforted me when I was down, gave me courage when I needed it, and inspired me during my teenage years. Indeed, just as chicken soup is supposed to be a home remedy for colds, Chicken Soup for the Soul was akin to a remedy that made my spirits feel better.

 Yet when I’m usually down with a cold, I  never found myself wanting a bowl of chicken soup. I have been plagued with some flu bug since last week,  and am recovering slowly, but gradually. Thank you to all of you for all the lovely wishes and words of encouragement.  Over the past week, I have been craving for foods that are warm, light, and comforting. I ended up making lots of savoury oatmeal, chicken congee and miso soup – just not chicken soup.

But I soon got bored of the same old miso soup with tofu and wakame seaweed; I wanted a bowl of miso soup that is more exciting. So here comes the Japanese Miso Minestrone. If we can have minestrone in Italian cuisine, surely we can have a Japanese minestrone!

The beauty of this soup lies in the vegetable dashi stock used. Dashi is rich in umami and is the foundation of Japanese cooking. It gives a lovely undertone to this soup, and can also be used in chawanmushi, stews, salads, hotpots etc. The use of different vegetables here also gives this soup an added touch of sweetness. My taste buds may have been affected, but that touch of sweetness and umami was so evident that even I could taste it. My mom adored the soup, and even suggested that we made this variation more frequently.

Japanese Miso Minestrone
Adapted from Japanese Pure and Simple
Serves 4
Ingredients
1/2  tbsp vegetable oil
1/2 onion, finely chopped
1/2 cup white cabbage, finely chopped
1/3 cup carrots, diced
1/3 cup potatoes, peeled and diced
1/3 cup broccoli florets, chopped
1/3 cup frozen garden peas
1/3 cup shimeji mushrooms (or your favourite mushrooms)
1/2 tsp salt
100g firm tofu, drained and cubed
1 litre vegetarian dashi stock (prepare ahead - see below)
2 tbsp white miso paste **
1 tbsp red miso paste**
White pepper, to taste (optional)

Directions

1. Heat the vegetable oil in a large saucepan over medium heat.
2. Add onions and sauté until soft; add the rest of the vegetables, sprinkle with salt and sauté until soft. This will take about 5 mins.
3. Add the tofu and dashi stock and bring to the boil. 
4. Reduce heat to low and simmer for 5 mins.
5. Put the miso pastes in a small sieve and submerge it halfway. Dissolve the miso paste with the back of a spoon into the soup. Stir the soup gently. Remove from heat and serve. Enjoy!

Vegan Dashi
Ingredients
3 pcs (10cmx5cm/4”x2”) dried kombu kelp seaweed
3 dried shiitake mushrooms
1 liter water

Directions

1. Soak the kombu and shiitake mushrooms in the water for 1.5 hours before placing over a medium-low heat. 
2. Bring the water to a gentle simmer, and remove the kombu pieces when they start to float. Increase the heat to high and boil for about 2 minutes. 
3. Turn off the heat. Allow the stock to cool before removing the shiitake mushrooms. Now you’ll have a stock that is rich in umami.

Cook's Notes
** There are many varieties of miso in the market. white (Shiro) miso paste tends to be less salty, and have a sweeter taste, while red (Aka) miso tends to be saltier. You could use the type of miso paste which you prefer. My family finds that white miso is too sweet, and red miso is too salty, so we will usually mix the two. Alternatively, you could use a mixed (Awase) miso paste ;it is saltier than the white miso, but sweeter than the red miso.
Gluten-free: Some miso paste may be made from barley (which is not gluten-free), so do remember to read the ingredients list.

ANZAC Biscuits (Gluten-free & Vegan)

History was never my favorite subject in school; I enjoyed learning, but I didn’t like all the memorization work that I had to do, just to fare well in a History exam.  Yet since I started blogging about four months ago, I have since found myself to be fascinated by the history behind various foods.

What particularly intrigues me is the origins of the ANZAC(Australian and New Zealand Army Corps) biscuits. 25th April is ANZAC Day in Australia and New Zealand; it is a day to remember and honor those who died while serving their military operations during World War I. During the war, it is believed that these sweet, oat-filled, coconut-flavoured biscuits were sent by wives to their husbands serving in the military overseas because the ingredients of these biscuits do not spoil easily, and the biscuits kept well during naval transportation. As such, a close relation is draw between these biscuits and the ANZAC.

If only History in school was as simple as the story behind these biscuits.

Although I am not living in Australia now, I decided to bake some ANZAC biscuits -- gluten-free and vegan, as usual -- because I was supposed to meet some of my friends who used to live in Australia. Because I am still nursing a cold and a bad throat, I didn’t have any of those cookies. Thankfully, my three friends seemed to have enjoyed it; they finished up ALL the cookies that I brought them, and couldn’t even tell that it was gluten-free and vegan – I was a proud baker :)

While these biscuits may be called ANZAC biscuits, the fact of the matter is that you can make them any time! I think it will be pretty awesome with some cinnamon or citrus zest added to the mixture too!

ANZAC Biscuits
Adapted from Ooh Look
Makes about 24

Ingredients
1 cup rolled oats
1 cup plain flour / GF flour mix
1/4 tsp xanthan gum (Note required for plain flour. Only for GF flour mix)*
3/4 cup desiccated coconut
2/3 cup brown sugar
125g (4oz) butter / dairy-free butter
2 tbsp golden syrup / honey
1/2 tsp baking soda
2 tbsp boiling water

Method

1. Preheat oven to 150C/300F. Line baking tray with baking sheet; grease.
2. Sift flour in a large bowl; mix sifted flour, oats, coconut and brown sugar.
3. Over low heat, combine butter and golden syrup (or honey) in a saucepan until it is melted. Mix the baking soda with boiling water and add to the butter mixture.
4. Add the butter mixture into the oat mixture and stir using spoon, or with your hands (I used my hands, so that it will be evenly mixed).
5. Roll teaspoon of biscuit mixture into balls, place on baking tray, and flatten the balls gently with a fork. Do leave some room for spreading.**
6. Bake for 15-20 minutes (mine took 17 mins) or until biscuits are golden brown. Allow biscuit to cool slightly on trays before transferring to a wire rack.
7. Store in air-tight container. Enjoy!

Cook’s Note 
*Gluten-free: Check if your Gluten-Free flour mix contains xanthan gum. If it already does, you can omit the 1/4 tsp of xanthan gum. If it doesn’t, you’ll need to add in the 1/4 tsp of xanthan gum.  
Vegan : Use golden syrup instead of honey.
**If you prefer chewier biscuits/cookies (like me), flatten the balls only slightly. Flatter biscuits/cookies will require a shorter baking time. Approximately 12 - 17 mins.

Did you like History as a subject in school?

Ginger Honey Lemon Tea

Happy Easter Sunday everyone! 

I hope you are enjoying your long weekend thus far. Have you been feasting on lots of chocolates Easter eggs, sweet treats and hot cross buns?

Chocolate Nest Easter Cupcakes

About two weeks back, I talked about how I was deprived of chocolate Easter eggs and sweet treats during Easter as a kid, and ended up baking some Chocolate Nest Easter Cupcakes. I gave some of these cupcakes to one of my friend, Chrissy, and she went crazy over it. She could not believe that it's made without eggs, dairy and wheat. When I met up with her again two days ago, she generously gave me some artisan dark chocolate bouchees by Canele. I was really psyched, and would have gladly gobbled that up within the matter of a few milliseconds, but I didn't. I had to fight the urge to put those beautiful creations into my mouth, because my body was begging me to give it a break; I have not been feeling as good as I ought to be.

Chocolates from Canele

Since my 10 km run last Sunday, an innocent sore throat has slowly developed into a full blown cold, so instead of making lots of hot cross buns - like originally planned- I have been making cups after cups of ginger tea. Earlier this week, I asked on twitter about the best remedy for a painful throat, and Justin from JustcookNYC suggested that I made myself some ginger honey lemon tea. I have had ginger tea at cafes and spas, but I have never tried making it at home. I was pretty clueless at first, but after looking through some books and playing around with the ingredients, I made my first homemade ginger tea, and thought I should share this with all of you. The ginger tea is truly a cup of healing and refreshing tea. It has helped to alleviate my symptoms of cold, and made me feel better.

The ginger root is known for its distinctive aroma and spiciness, and has been used for centuries for culinary and medical purposes. Other than minimizing symptoms of cold, it also boasts the following benefits:

• Relieves nausea
• Helps the digestive processes
• Limits flatulence
• Fights motion sickness
• Eases muscle pains and rheumatoid arthritis

If all the indulgences during this Easter have been giving you tummy troubles, you should really make this ginger tea too ;) That said, I can’t wait to recover so that I can treat myself to that box of chocolate that awaits me.

Ginger Honey Lemon Tea

Ingredients 
3 cups (750 ml)  water
1/3 cup ginger root, sliced
Honey (or Agave nectar), to taste
Lemon Juice

Directions

1. Add the water and ginger in a saucepan and cover; bring to a boil.
2. Lower heat; simmer for 15 minutes. Let it sit for 5 minutes before straining and serving.
3. Add honey/agave nectar and lemon juice, to taste; I used about 1 tsp of honey and 1 slice of lemon for each cup.
4. Store the leftover tea in the refrigerator. Enjoy!

Cook's Note 

• For vegans, use agave nectar instead of honey.
• If the tea is too strong for you, add more water to dilute it.
  

What is your favorite Easter treat?  

Race Recap: My First 10-K Race

Remember how I mentioned in my last post, that there were two things that made me happy on Sunday? The first was that I made my favorite egg dish – the ever-so-awesome Chawanmushi; the second of which I am going to talk about today.

On Sunday morning, I made my way to Marina Promenade to take part in Run 350; it was my  first 10K race since I started running last year. My friend, Jonathan, ‘bribed’ me into signing up for this race about a month ago. During that time, I did not think too much of it because I was already running more than 10km during my weekly long runs. But after this run, I have certainly learned not to undermine any race distances – every race is a challenge, and there is something that we can learn from it.

I went to bed really early the night before, and had a really good sleep – no pre-race jitters. I woke up feeling energized ; a good sign, I thought. Before leaving home, I hydrated myself and fueled up on two of these energy balls. Remember these babies? I had another one of these about an hour before my run, because I was starting to feel hungry again.

We arrived at the starting point, and was greeted with a spectacular view of the city skyline at dawn.  After depositing our bags, we chatted a little, before making our way to the starting point. Jonathan and I were debating on whether we should be stretching before the run. I have seen mixed opinion on this topic – some say that stretching is not necessary, while others state that stretching is important. I decided to go with the latter, and did some dynamic stretching. While we waited at the starting point, I could feel the sense of excitement and anticipation amongst the participants.

I checked the temperature, and humidity before the run – Sunny at 29C with a humidity of 88%. Typical tropical weather of Singapore.  After some waiting, we were all set to go.

I felt really strong  and was ready to conquer the challenge. At the start, people around me were running really fast, and I was pressured to run as fast as them. After the first 2 km, I realized that my pace was faster than my usual pace, and I was starting to feel a little fatigued. Also, at the 2 km mark, we had our first water stop, but I decided to give it a miss because I wasn’t thirsty, and didn’t want to break the momentum. The second water point was at the 5 km mark, but I gave that a miss too because there was a long queue for drinks; I was a little thirsty by then, but thought I could bear with it. Apparently not – I started struggling after the 5 km mark, and was so relieved when I saw the third water station.

 
It happened to be a warm day, and I could feel my energy being sapped away because of the heat - I had to stop for water again at the 7km mark. During the last 3 km, I diverted my attention to the scenery, away from the discomfort that I was experiencing. A scenic route, coupled with a wonderful play list, did wonders in motivating me. I recalled this quote by Lance Armstrong too: 'Pain is temporary. It may last a minute, or an hour, or a day, or a year, but eventually it will subside and something else will take its place. If I quit, however, it lasts forever.'  I enjoyed the last 3 km, and finished the race in 59:56 min. It could have been better, but I am happy with the timing. What really mattered was the lesson learned through this experience.

Some Key Lessons Learned 

• Don’t start off too fast. I was pressured to follow the pace of other runners. In my future races, I will certainly make a mental note to run at a comfortable pace, and adjust my speed accordingly thereafter
• Eating properly. While I know that it is not necessary to carbo-load for a 10k run, I might need a more substantial breakfast in future – one that is high in carbohydrates, and low in fats, protein and fiber.
• Hydration. I really ought to have stopped during the first and second water stations, rather than the third and forth water stations. If you have read my post about running in the heat, you may notice that I tend to get dehydrated quickly. This time, I have learned something new about drinking water during the race. It takes the body 20 mins to absorb the water, so the water that I drank in the later part of the run probably didn't help me much. If you are running a 10K run, and have to drink water, do so during the first 5K.

Do you stretch before a race?
What do you usually eat before a race?
How do you hydrate before/during a race?

Traditional Chawanmushi + 5 Important Tips

2 things made me happy today:

• I did my first 10 km race this year (I will post about this sometime this week)
• I made my favorite egg dish for the first time in 2 years, and I am thrilled to tell you about it in this post.

The theme for this fortnight's cookbook challenge is 'Eggs'. I was fazed when I first learnt about this theme.  As some of you may know, I am sensitive to eggs. What will happen when I eat eggs? On most occasions, I break out in rash and eczema - it's not a pretty sight.  Yet the strange thing is, I used to have no problem with eggs. In fact, I liked eggs so much, I would keep a few hard-boiled eggs in my pouch to snack on throughout the day. It was only two years ago that my body started rebelling, thereby forcing me to cut down on eggs in my diet.

During my egg-eating days, my favorite egg dish was (it still is) the smooth and silky Chawanmushi. The delectable Chawanmushi is a savory egg custard dish found in the Japanese cuisine. Literally translated, it means ‘steamed in a tea bowl’.  The traditional Chawanmushi is made with ginko seeds, shiitake mushrooms, and shrimps, but one can easily adapt substitute it with ingredients of their choice. It is not uncommon to see salmon roe, carrots, and other vegetables being used in Chawanmushi.

Apart from being my favorite egg dish, Chawanmushi is also my brother's favorite. My mom used to make it every fortnight, but she has since stopped making it after she found out about my food intolerances. Since it has been a long while since my brother has had this beautiful dish, I decided to use this rare opportunity to surprise him.

The recipe that I used for this fortnight's challenge is adapted from my mom's go-to Japanese cookbook. She has been using this cook book for more than 15 years, and has kept my family's picky tummies happy. But before I proceed, here are 5 important tips that you need to remember if you want to make the perfect Chawanmushi.

5 Important Tips for Making the Perfect Chawanmushi

1. Remember the ratio 3:1 – 3 parts of dashi to 1 part of egg. There are various sizes of eggs in the market, so I will usually break the eggs into a measuring cup, and measure out the proportionate amount of dashi required. 
2. Strain the egg mixture through a sieve. This is the secret to a silky and smooth Chawanmushi. 
3. Pour the mixture into the cups/ramekins SLOWLY, to prevent all the ingredients from floating to the top.
4. Place a tea towel under the lid to catch any condensation. Alternatively, you could wrap each tea cup/ramekins with aluminum foil. (I have never tried the second method though)
5. Steam on high for 2 mins, then on low heat for another 7-8 mins.

Traditional Chawanmushi (Savory Japanese Egg Custard)
Serves 4

Ingredients 
3 large eggs (about 150 ml)
450 ml dashi OR 450 ml water+1.5 tsp dashi powder
4 shrimps, peeled and deveined
60g chicken thigh/breast, diced
2 dried shiitake, soaked and halved
8 ginko seeds

Seasoning Set 1
1 tsp sake
1 tsp soy sauce/tamari sauce

Seasoning Set 2
1 tbsp sake
1 tbsp mirin
1 tsp soy sauce/ tamari sauce
½ tsp salt
  
Directions

1. In a bowl, combine the shrimps, diced chicken, dried shiitake, ginko seeds and seasoning set 1; mix well.
2. In a mixing bowl, lightly beat the eggs so that you do not create air bubbles; mix in dashi and seasoning set 2. Strain the egg mixture into another bowl through a fine sieve. 
3. Divide chicken meat, shiitake mushrooms, and 4 ginko nuts equally into the cups/ramekins; gently pour the egg mixture into the cups/ramekins.
4. Place the cups in a steamer and put a tea towel under the lid to catch any condensation. Tilt the lid a little to allow the steam to escape. Steam for 2 minutes on a HIGH heat, then reduce the heat and steam for another 2 minutes. 
5. Gently place the 1 shrimp and 1 ginko seed in each tea cup. Continue steaming for another 5-6 mins.
6. Using a wooden skewer, check if the egg is done; the skewer should come clean when you prick it.
7. Remove from heat. Serve immediately, or chill if desired. Enjoy!

Cook's Note

• Gluten-free: Use tamari sauce instead.
• Do note that the size of the eggs used will determine the amount of dashi stock that you will need.

What is your favorite egg dish?

Do check out my fellow Cookbook Challengers' entries here.

Easter Chocolate Nest Cupcakes (Gluten-free & Vegan)

Baby Easter Bunny: Dad, I wanna drum in a band. I wanna see the world. 
Daddy Bunny: EB, the Easter bunny sees the world in one night.
Baby Easter Bunny: Oh, Really dad? What about China?
Daddy Bunny: (Recalls being thrown out in China) Right, so we haven’t cracked China yet.
Baby Easter Bunny: Don’t wanna be the Easter bunny.
Daddy Bunny: 4000 years of tradition doesn’t end just because one selfish bunny doesn’t feel like doing it!

Does this quote sound familiar to any of you? It’s actually a quote from this year’s Easter movie ‘Hop’. I watched it a few days back – it was just one of those Easter Bunny/Santa Clause movies – and this exchange struck a chord with me. Here’s the trailer, if you are interested:

Besides China, I believe the Easter Bunny has not cracked many other countries in Asia too. As a kid, I have neither  hunted for Easter eggs, taken photos with Easter bunnies nor given lots of candies and chocolate Easter eggs. I remember Easter as a day where I would go to church with my mom. Back then, I did see bunny-shaped chocolates and eggs being sold in the shops, but I don’t remember anyone buying them.

It was only when I worked in Australia that I learnt about Easter traditions and celebrations. I realized that the Easter Bunny is in fact a lot like the Santa Clause of Christmas, as they both bring gifts to kids the night before the respective holidays. I was surprised to know that kids actually do believe in Easter bunnies. I asked my colleague’s little daughter what her favourite holiday is, and her reply was ‘Easter, because the Easter Bunny gives me gifts and candy, and Easter is more fun.’

I used to believe in Santa Clause, so when I heard that, I secretly wished that Easter is a bigger thing in my culture. But if that was the case, my poor parents would have to go through the pains of buying me gifts and hiding them twice a year. Although I am too old believe in Easter Bunnies now, it is still not too late for me to join in the fun this Easter with these Easter Chocolate Nest Cupcakes.

I made these for my neighbor and my family, and they couldn’t tell that it was gluten-free AND vegan! The use of different flours gave the cupcake a great mouth-feel, and the use of almond-extract made for a lovely flavor.

Easter Chocolate Nest Cupcakes
Adapted from Vegan Cupcakes Take Over The World
Makes 12

Ingredients
For cupcakes:
1 cup soy milk
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract
1/4 tsp almond extract
1/4 cup tapioca flour
2 tbsp ground chia/flax seed (I used chia)
1/3 cup unsweetened cocoa powder
1/2 cup white rice flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

For chocolate nest frosting:
1/4 cup rice milk
2 tbsp cornstarch
Pinch of salt
3/4 cup coconut milk
100g 70% dark chocolate, melted
1 ½ cups shredded unsweetened coconut
1 tsp vanilla extract
Your choice of Easter candy (I used Jelly Belly)

Directions (for cupcakes)

1. Preheat oven to 180C/350F and line muffin tray with cupcake liners.
2. In a large mixing bowl, combine soy milk, canola oil, sugar and extracts; mix with an electric mixer on medium speed to combine.
3. Add tapioca flour and ground chia/flax seed and mix vigorously for about a minute until the flour is well mixed in.
4. Add the cocoa powder, white rice flour, baking powder, baking soda and salt. Mix on medium-high for about 2 mins, until it is well-combined.
5. Fill the cupcake liners until only 2/3 full, to allow for more room for the chocolate nest.
6. Bake for 20 – 23 mins, until the toothpick comes out clean. Transfer to a cooling rack and allow it to cool completely.
7. When cupcakes are cooling, make the chocolate nest frosting.

Directions (for chocolate nest frosting)

1. Whisk rice milk, cornstarch, and salt in a small bowl.
2. Melt dark chocolate in a double broiler.
3. In a saucepan, boil the coconut milk, then lower the heat; slowly pour in the rice milk mixture, stirring constantly while you do that. Remember to give the mixture a whisk before pouring it in.
4. Stir mixture continuously for about 6 to 7 minutes, until it thickens. Remove from heat, and stir in melted chocolate, vanilla and coconut. Stir till everything is well combined.
5. Cool to room temperature before frosting cupcakes.
6. Spread the frosting on the cupcake, and top with your favorite Easter candy/chocolate. Enjoy!

Did you believe in the Easter Bunny or Santa Clause when you were a kid?

If you have a gluten-free Easter holiday recipe, do join the 'Our Spunky Holiday' fun!

Mango, Date, and Sunflower Energy Balls

This is my lifesaver.

This is what it has done for me:

• It helped me through my long runs. I do my long runs during the weekend, and without a snack, I will always end up feeling starved during my runs.
• It wards off hunger pangs during the day. I am someone who needs to have 3 regular meals and 2 small snacks every day. If I miss one of my snacks or meals, I will end up devouring anything that I can get my hands on. When I have regular meals, I will make healthy choices. But when I am hungry, I will end up eating foods that are bad for me - foods that will cause me to break out in a bad rash.
• It provides me with my daily dose of fiber, vitamins, minerals and healthy fats.
• It satisfies my sweet tooth and helps me avoid dessert binges when I have my weak moments.

And for all these, I have the funny, friendly, crazy and adorable Hannah from Wayfaring Chocolate to thank. Hannah and I share a common passion for nut butters and chocolate, but she probably knows a lot more about nut butters and chocolate compared to me. She does an awesome review on chocolates, so if you’re a fellow chocoholic, do check out her blog:) Besides that, Hannah has also introduced me to several ‘raw’ recipes – this creation is one of them. When I first saw this wonderful creation on her blog, I knew I had to make it.

I finally got to try this recipe two weeks back, and I have to say that it drove me nuts. The nuts and seeds gave this snack a nutty flavor and an added crunch; the dried mangoes and dates gave it a natural sweetness and left me wanting for more; the flavors went really well together and reminded me of an energy bar that I have tasted elsewhere.

I did deviate from the original recipe though (only because I didn’t have medjool dates). Instead of using medjool dates, I used dried red dates/Chinese dates/jujubes, and used a little more mango because red dates are not as sweet as medjool dates. In my opinion, it does not really matter if you use red dates or medjool dates – both are equally good for you.

One word of caution though – be careful not to finish everything in one sitting, because they are so good.

Mango, Date, and Sunflower Energy Balls
Adapted from Wayfaring Chocolate 
Serves 10 (It depends on the size of your balls)

Ingredients
1/2 cup raw cashews
1/2 cup raw sunflower seeds
1/2 cup dried red dates, pitted and soaked in water for 10 mins
3/4 cup dried mango
1/2 tsp vanilla extract
dash of salt
2-3 tsp water, if needed (I added about 2 tsp of water)
dessicated coconut (optional)

Directions

1. Combine all the ingredients (except for water)  into a food processor and pulse until the mixture comes together. The mixture will be sticky and dough-like.  Add water if required.
2. Roll the mixture into golf-sized balls, and coat with dessicated coconut if desired.  Pop the balls into the freezer for 2 hours. 
3. Enjoy! Alternatively, wrap the individual balls in aluminum foil, and pop it back into the freezer for future consumption. 

Do you have a go-to pre-workout/afternoon snack?

Simmered Japanese Pumpkin (Kabocha No Nimono)

Recently, an English friend of mine, who is a vegetarian and has worked in Japan for a year, remarked about his love-hate relationship with the Japanese cuisine.

This comment piqued my curiosity. The people I have met thus far either loved Japanese food, hated Japanese food or did not have any particular preference. Having a love-hate relationship with Japanese cuisine just sounded a little strange to me (not in a bad way though). Being the nosy little person that I am, I probed further to find out why he loves and hates Japanese food at the same time.

These were his reasons:

• He adores Japanese food because he thinks that its healthy and delicious, yet he doesn't like how dishes that look vegetarian, are in fact not vegetarian. He told me about how he has tried miso soup and agedashi tofu in Japanese restaurants (and liked it), only to discover later that it contains fish stock.
• He likes how Japanese include lots of tofu and vegetable in their diet, yet he is always disappointed to find that these vegetable dishes always seem to include some form of meat or fish.
• He was always worried about eating out when he was in Japan because the Japanese did not have a good understanding of the concept of vegetarianism; most Japanese think that vegetarians are allowed to eat fish.

I thought about the points that he has raised, and I have to say that his concerns are not unfounded. It is true that Japanese include lots of tofu and vegetables in their diet, and at first glance it might seem like the Japanese cuisine is vegetarian-friendly. However, as soon as you realize how bonito stock is a common ingredient in vegetable-centered dishes, you will think otherwise. Even the bowl of ubiquitous Japanese miso soup filled with tofu and seaweed is made using bonito fish stock.

Still, all is not lost even when you are a vegetarian or vegan. While I may not be a vegetarian, I know the pains of having dietary restrictions because of my multiple food intolerances. I told my friend that there are many Japanese dishes that vegetarians can enjoy; you just need to learn to make small tweaks to the original recipe (I will talk about this another time). There are also recipes created by Buddhist monks in Japan (called shojin ryori), and these recipes are without meat or fish too. Besides that, there are many vegetable dishes that does not require the use of bonito fish stock, and that makes the dish naturally suitable for vegetarians too – Simmered Japanese Pumpkin (Kabocha No Nimono) is one of them.

This is a recipe that my family has been using since when I was a little girl. It is my favourite way of eating pumpkins. I shared this recipe my friend and he was amazed by how simple, tasty and truly vegetarian it is. Just as I have shared this recipe with him, I thought I should share this lovely recipe with all of you too!

Simmered Japanese Pumpkin (Kabocha No Nimono)
Serves 4 as a side.
Ingredients
600g Japanese pumpkin/kabocha (approximately 1/2 pumpkin)
200ml water
2 tbsp sugar
2 tbsp mirin (Japanese sweet rice wine)
2 tbsp sake (Japanese cooking wine)
2 tbsp soy sauce (or GF Tamari sauce)

Directions

1. Wrap the pumpkin in paper towel and pop it into the microwave on HIGH for 2 minutes. This will help soften the pumpkin, making it easier for cutting. 
2. Cut the pumpkin into bite-sized chunks, and remove the seeds. You do not have to peel off the skin. The skin will be softened, and can be eaten when cooked.
3. Line the pumpkins neatly a single layer in a pot.
4. Mix the water, sake, mirin, sugar, and soy sauce(or tamari) in a small bowl, and add it to the pot.
5. Bring the ingredients to the boil; lower the heat to a medium-low. At this point in time, cover the pumpkins with an otoshibuta*. Allow to simmer for approximately another 12 mins.
6. When cooked, turn off the fire and remove the otoshibuta. Allow to cool for about 10 mins before serving. Serve with steamed rice, and other sides. Enjoy!

Cook’s Note

• The first step is optional. I added that step because it is easier to cut the pumpkin after it has been microwaved.
• Gluten-free option: Use tamari sauce instead of soy sauce.
• *Otoshibuta: Do not worry if you do not have an otoshibuta. I will usually substitute otoshibuta with a sheet of aluminium foil. The use of otoshibuta is possibly a Japanese culinary technique; it distributes heat evenly and helps to the pumpkin keep its original shape.

A make-shift otoshibuta

Have you had any experiences in making vegetarian Japanese dishes? If so, what tips do you have, and which are your favourite dishes?

For more healthier indulgent recipes, visit Slightly Indulgent Tuesday.

Maple Candied Walnuts

It is commonly said that women are better at multitasking than men. Unfortunately, I am probably not one of these women. This is the evidence.

I think that looks pretty frightening. Can you tell what that is? Does it look like little pieces of coal to you? It’s actually BURNT maple candied walnuts.

This was how I ended up with those burnt nuts:

Lately, I have been feeling some tightness in my muscles (from all the running), so after popping the tray of walnuts into the oven, I decided to make the full use of time by doing some light stretching. (I know! Sometimes, I tend to do things at the most inappropriate times.) I got too carried away with my stretching, and before I knew it, the smell of burnt nuts filled the house. It is certainly not my first time making these nuts, and I really ought to have known how easily these nuts would get burnt. I saw those walnuts, and actually contemplated eating it – only because I hate to throw nuts away – but decided not to in the end. 

Doesn't this look better?

Knowing how good these candied walnuts are, I just had to make a second batch. This time, I took extra care, and watched it with vigilance. The second batch turned out to be wonderful! These maple candied walnuts make a perfect healthy snack, and are great as a salad topper too. I have made them several times, and because they are so so so good, they hardly last me for more than a couple of days.

You could also store them in a pretty little jar, and give it away as a gift too! I’m sure your friends would adore them!

Maple Candied Walnuts
Adapted from The Gluten Free Vegan by Susan O'Brien


Ingredients
1 1/2 cups raw walnuts
3 tbsp pure maple syrup
1/2 tsp ground cinnamon

Directions

1. Preheat oven to 150C/300F.
2. Mix walnuts with maple syrup and cinnamon in a bowl; continue to mix until the walnuts are well coated with maple syrup and cinnamon.
3. Spread the walnuts out evenly, in a single layer, on baking pan lined with baking paper. Bake nuts at 150C/300F for about 10 – 15 mins, tossing them every 5 mins so that they do not burn. Remove from oven once they are browned.
4. Allow to cool, and transfer them to an air-tight container. Keep them at room temperature, or in a refrigerator. Enjoy!

Other Candied Nut Recipes

Candied Walnuts by Delicieux

Candied Walnuts by Lol Foodie

Candied Pecans by Elana's Pantry

Are you good at multi-tasking? What tips do you have?

How to Make Running Fun & Interesting

Do you think running is a boring sport?

Growing up, running has always been a form of punishment during physical education class, and because of that, I always found it boring and hated it. However, it started growing on me during my stay in Melbourne, and I found myself liking it more the more I ran. I love how it makes me feel free like a bird; how it gives me confidence; how it makes me believe that I can conquer every challenge and how it leaves me feeling high-spirited after (almost) every run.

As much as I have grown to love running over the past 9 months, I have to admit that it is not the most interesting sport around. In fact, over the past few weeks, there were some occasions when I was bored of running. A few weeks back, when I started to run longer distances, I found myself getting bored of the repetitive loop. I did not look forward to my runs, and ended cutting back on my mileage. My lackluster attitude frustrated me, and I started looking for new ways to make my runs more interesting.

How to Make Running Fun & Interesting
These are some of the ways that I have been using to motivate myself, and make running a lot more fun and interesting.

Keeping an online log
Keeping a training log, and reviewing my performance certainly keeps me motivated. I learned about the Daily Mile a few weeks back, and I think it’s a pretty cool website - it’s the perfect way to keep track of one’s training progress. It’s like a Facebook for runners, cyclists and athletes alike – you get to share your workout, running route, and events. It’s a fun way to know like minded individuals too! What I really like about this site is that they plot graphs for your weekly performance. I am a very visual person, so looking at a visual representation of my training record over the weeks gives me a sense of satisfaction.

Run with new music
A good playlist always gets me pumped up for my runs. It gets even better when variety is built in. I like having new songs to listen to when I go for my runs because it makes my runs more interesting. Lately, I have been using Podrunner.com for my workout mixes. New mixes are uploaded on a weekly basis, so you can look forward to a new “companion” every week.

Be social and run with a friend
I have learnt that running does not have to be a solitary activity. I have made it a point to get my friend, Jonathan, to join me in some of my runs, and this has made my runs more enjoyable. Time certainly passes faster when I run with a friend, because we get to chat during our runs together.

Explore new routes
Doing the same loop over and over again can be the most boring activity in the world. I enjoyed my run a lot more when I try out new routes. I try to run to somewhere different on my longer runs, and make my longer runs feel like an adventure. Ever since I started venturing out, and trying new routes, my sense of direction has improved. I find Gmaps Pedometer to be particularly useful for planning out routes. Who says girls need to have a bad sense of direction?

Reward yourself at the end of the run
I always look forward to a my little reward after my run. Sometimes, I’d reward myself with a square of dark chocolate. Other times, I will look forward to having a nice breakfast at my favourite cafe. This often acts as an incentive to run faster.

Cross train or do something different
There was a week when I ran almost every day. After that week, I got so sick and tired of running. I have since learnt to add variety to my training schedule. I try to run about 4 times a week, and do other activities on my non-running days. I like yoga, cycling, body combat and body pump. I find myself enjoying each run more when I vary my routine. It is also important to listen to your body, and give it ample rest.

Have fun!
Some days may be harder than others, but even when the run is tough, it is important to have fun. Enjoy each step that you take, and rejoice because you can run!

Have fun!

How do you motivate yourself or make your runs more interesting?

Meat Loaf and Mashed Potatoes

Happy belated April Fool’s Day! It was the 1st April yesterday. Were you the one who pulled the prank, or did you get pranked on? I usually belong to the latter; I’m just not good at playing pranks. However, I had a little success yesterday with my little April Fool’s Day joke –  Meatloaf Cupcakes.

The theme for the cookbook challenge this fortnight is ‘Celebration’. Since it was April Fool’s Day , I thought it would be fun to make something to celebrate this day. Lately, I have stumbled upon several meatloaf cupcake recipes, and I thought this idea is perfect for April Fool’s Day. I was looking for a meat loaf recipe to try, and while flipping through my collection of torn-out magazine recipes, I chanced upon a meat loaf and mashed potatoes recipe published by Shape Magazine some time back. This recipe caught my attention almost immediately. I simply like how healthier ingredients are incorporated into this recipe to lighten it up.

I followed the recipe as closely as I could, but made some minor changes by adding mushrooms, using less meat. I also made an egg-free version for myself by using tofu puree. The original recipe used a loaf pan, but I decided to have a little more fun in the kitchen by using muffin tins, and then piping some mashed potatoes on top of it. And this was what I got. 

Does it look like a cupcake to you? It's actually meat loaf topped with mashed potatoes. My brother fell for this initially. It was only when he picked up the ‘cupcake’ that he realized that it wasn’t a ‘cupcake’ after all. I have to admit that I’m not very skilled in decorating cupcakes, and the not-so-pretty frosting must have gave it away. We had a good laugh when my  brother commented that the ‘frosting’ looked a little like turd.

Looks aside, both versions were well-received by my family. I had a small bite of the ones made with egg, and it was certainly tastier than the ones made with the tofu puree. It is certainly not the best meat loaf that I have had, but considering how it is packed with veggie-goodness, I will certainly be making it again. Perhaps with a meat loaf pan next time.

Meat Loaf and Mashed Potatoes
Adapted from Shape Magazine, September 2009 Issue
Serves 4

Ingredients
For Meat Loaf
1/4 tsp vegetable oil
1/2 tsp chopped garlic
1/3 cup each carrots, red capsicum, celery, onion (finely diced)
1/2 cup white button mushrooms, finely diced (optional)
300g lean ground beef
1/4 cup shredded parmesan
1/4 cup low-sodium chicken broth
1 large egg (or 1/4 cup pureed tofu)
1 cup cooked brown lentils
2 cups packed cooked spinach leaves, chopped
Salt & ground black pepper (to taste)
Cooking spray

For Mashed Potatoes
4 large potatoes, quartered
1tsp extra virgin olive oil
Salt & ground black pepper (to taste)
1 tbsp chopped fresh parsely

Directions

1. Preheat oven to 175C / 350F.
2. To make potatoes, fill a large saucepan with water. Add the potatoes and bring to a boil over medium-high heat. Cook for 30 mins or until fork-tender. When it is ready, drain well and place it in a large bowl. Remove the skin with your hands (be careful, it’ll be hot). Mash the potatoes with a fork, drizzle with oil and season with salt and pepper. If you prefer smoother mashed potatoes, push the mashed potatoes through a sieve using a spoon.
3. Make the meatloaf while waiting for the potatoes to cook. Heat oil in a sauté pan over medium heat. Add garlic and sauté for about 2 mins; add the rest of the uncooked vegetables, and sauté for another  4 mins. Season with salt and pepper.
4. In a large bowl, break up beef with your hands. Stir in cooked vegetables, parmesan, broth and egg (or tofu). Add lentils and mix. Add spinach and mix again. Season again with salt and pepper. 
5. Coat a 8cm by 20 cm loaf pan with cooking spray. Alternatively, in my case, coat muffin tins with cooking spray (this should yield about 12 muffins). If you are using a loaf pan, place meat mixture in pan and push down. If you are using a muffin tin, roll a palm-sized amount of mixture into balls, and place it in each muffin tin section.
6. Bake for 35 mins or until internal temperate reaches 60C / 140F.
7. Let the meat loaf rest in pan/tin for 15 mins. If you are using a pan, slice then serve with potatoes topped with parsley. If you are using a muffin tin, remove from tin, pipe the mashed potatoes onto it and serve it a muffin case. Enjoy!

Cook's Note
If you are on a gluten-free diet, make sure your chicken broth is gluten-free.

Do check out my fellow Cookbook Challengers' entries here.