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 Post subject: Re: Kansha: Celebrating Japan's Vegan and Vegetarian Traditi
PostPosted: Tue Apr 05, 2011 8:15 pm 
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Chard Martyr
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So when's the cookalong? I love this book, but usually I just read it in bed while eating toast, marmite, and PB.


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 Post subject: Re: Kansha: Celebrating Japan's Vegan and Vegetarian Traditi
PostPosted: Tue Apr 05, 2011 8:32 pm 
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Kale Wreath
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Location: Vancouver
You guys! I finally made something from this book. It was the 'mock eel' strips. I'm lazy/poor so I used all burdock instead of a combination of burdock and lotus root. It made a tasty addition to my bento lunch yesterday.

Later this week I plan on making this fried tofu/hijiki thing that I forget the name of, as well as the steamed matcha muffins.

PS: I totally also read this book in bed before I go to sleep.

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 Post subject: Re: Kansha: Celebrating Japan's Vegan and Vegetarian Traditi
PostPosted: Tue Apr 05, 2011 11:28 pm 
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Invented Vegan Meringue
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This is on my nightstand for bedtime reading right now too!

I am going to be making some more things this week (haven't decided what yet), then my copy needs to go back to the library. :(

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 Post subject: Re: Kansha: Celebrating Japan's Vegan and Vegetarian Traditi
PostPosted: Tue Apr 05, 2011 11:49 pm 
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Has it on Blue Vinyl
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I just got this, and I've got the other Japanese vegan cookbook linked in this thread. I haven't made anything from either book yet. The Kansha book is beautiful and fun to read, and both look like they have excellent recipes. I am excited. The recipe that appealed to me most visually: pompom sushi. So pretty. But lots of plastic wrap! I'm intrigued by the not eel recipe and by the vwg recipes, and I can't wait to play with the yuba scrambly stuff. I have some dried yuba that is bunched, though, and I don't quite know what to do with it.


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 Post subject: Re: Kansha: Celebrating Japan's Vegan and Vegetarian Traditi
PostPosted: Wed Apr 06, 2011 9:19 pm 
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Invented Vegan Meringue
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Tonight I made the braised daikon (cut out oil and cut down sugar). I didn't have yuzu, but I prefer spicy things so I just sprinkled with crushed chiles.

I also made the tofu scramble with greens (I used chard). I made the tofu in the deglazed daikon pan, so that infused it with some really good flavour. I thought this was going to be too bland for my liking, but it actually really hit the spot. I should mention that I didn't use silken tofu, I used regular firm tofu.

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http://veganforthewin.wordpress.com


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 Post subject: Re: Kansha: Celebrating Japan's Vegan and Vegetarian Traditi
PostPosted: Fri Apr 08, 2011 11:57 pm 
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Two more from me:

the mixed vegetables with thick fried tofu (or whatever the exact title is):
I wanted to use up some veggies that I had lingering in my fridge, so I used broccoli, bell pepper, and carrot. Instead of the pre-fried tofu, I just used some dry fried tofu. This was okay. I didn't wait for it to cool down all the way like she suggest, so maybe it would have been better if I had. While I certainly didn't mind eating it, it's probably not something I would rush to make again.

broth-steeped kale rolls:
I used collards for this. My filling had shredded dry fried tofu, carrot, the sliced up kombu, and the collard stems. I ended up dipping this in a soy-teriyaki sauce, which isn't what she suggests at all. I found them a bit bland on their own without the sauce, but I think they would be good in something like the miso oden in the book (I haven't made that yet).

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I like my bagels like I like my men - big and covered with earth balance & nooch. - Bunniee

http://veganforthewin.wordpress.com


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 Post subject: Re: Kansha: Celebrating Japan's Vegan and Vegetarian Traditi
PostPosted: Mon Mar 26, 2012 1:08 pm 
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Drinks Wild Tofurkey
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I just ordered this book, I am so excited to use it.


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 Post subject: Re: Kansha: Celebrating Japan's Vegan and Vegetarian Traditi
PostPosted: Mon Mar 26, 2012 9:55 pm 
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Kale Wreath
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I made the udon soup with vegetables & tofu and the warm mushroom somen recently. Both delicious. I also made sweet simmered black beans to add to breakfast-y baked goods for protein - tasty, but they took forever and made my (too small) apartment smell funny.

One day I will make the home-stomped udon.

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 Post subject: Re: Kansha: Celebrating Japan's Vegan and Vegetarian Traditi
PostPosted: Tue Mar 27, 2012 10:03 pm 
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Trapped On A Desert Island With A Cow
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I made the leek miso soup, and it was simple and tasty. Haven't tried anything else yet, but I also like to curl up and read it in bed.


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 Post subject: Re: Kansha: Celebrating Japan's Vegan and Vegetarian Traditi
PostPosted: Tue Mar 27, 2012 10:17 pm 
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Chard Martyr
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pistachiorose wrote:
One day I will make the home-stomped udon.

Me too! Come back to BC for a home-stomped udon party!!!


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 Post subject: Re: Kansha: Celebrating Japan's Vegan and Vegetarian Traditi
PostPosted: Tue Mar 27, 2012 10:25 pm 
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Drinks Wild Tofurkey
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I picked up the book today, man, it is gorgeous! I think I will make something tomorrow evening. Nate is excited about it too!


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 Post subject: Re: Kansha: Celebrating Japan's Vegan and Vegetarian Traditi
PostPosted: Thu Feb 07, 2013 8:48 pm 
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Smuggling Raisins
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You mean there's an oden recipe in there that does not ask for a packet of oden? And also chawanmushi? I will get this book sometime for sure! (No okonomiyaki?)

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