Hummus Sushi Roll

Ingredients
Hummus
Shiitake mushroom
Watercress
Nori (Seaweed paper)
White sesame seeds
Rāyu
Soy mayonnaise

Brown rice
(w/Oats, Milletmm, Forbidden rice [Black rice])
Vinegar
Brown sugar
Salt (a pinch)

I made inside out roll sushi using leftover hummus from my latest cooking post on January 23rd. I used brown rice and other millets instead of white rice. It is pretty much the same way as how you prepare ordinary white sushi rice so please check here for how.

Another very good informative site, explains how to make inside out roll sushi.

I prepare my shiitake mushroom boiled then dressed with Rāyu and soy sauce to taste it hot and spicy (in case Rāyu is not available, maybe tabasco sauce will do ok).

Roll hummus, spicy shiitake, watercress and soy mayonnaise then cut and serve with soy sauce dip.

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前回ポストしたフムスの残りを雑穀玄米のロール寿司にしました。さっと茹でたシイタケをラー油と醤油の濃いめの味付けで和えて冷ましてから、フムス、クレソン、大豆マヨネーズ、のりと一緒に裏巻きロールにしました。ひよこ豆の甘み、ラー油シイタケのピリ辛風味、クレソンのシャキシャキ感と大豆マヨネーズのクリーミーな酸味がいい感じにブレンドされて、とても美味しいお寿司ができました。

Hummus

Ingredients
Chickpeas (boiled)
Lemon juice
Garlic
White sesame paste
Salt
Olive oil

I did nothing unusual and followed traditional Greek hummus recipes fairly devotedly.
Put all ingredients in food processor and process until smooth. If mixture is too stiff, add more bean's cooking water to get the desired consistency.

Absolutely one of my favorite bean dish. Sometimes I transform hummus into sushi roll or make rice bowl dish with avocado and they are very nice too.

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フムスはひよこ豆の濃厚なペーストで中東の伝統的な料理ですが、ベジタリアン／ビーガンにも人気の豆料理です。茹でたひよこ豆にレモン汁、ニンニク、白ごまペースト、塩、オリーブオイルを混ぜてフードプロセッサーでペーストを作ります。すり鉢を使ったり、鍋の中で豆をビン底で押しつぶしてもできると思います。ペーストが固い場合は豆の茹で汁で柔らかさを調整してください。ピタパン（平たくて丸いパン）にフムスと野菜をはさんでサンドイッチにしたり、クラッカーに載せて食べてもおいしいですが、フムスをのり巻きの具にしたり、フムス＋アボガド＋刻みネギを、あつあつのご飯に載せてわさび醤油と刻みのりをかけていただく、フムス丼もおいしいです。フムスは案外ご飯によく合うんです。

Vegan Creamy Kimchi Pasta

Ingredients
Kimuchi (fish extract free)
Pasta
Soy milk
Salt
Olive oil

I know "Creamy Kimchi Pasta" sounds a bit weird and challenging but it's actually very good and yummy!

Saute kimchi lightly in olive oil in saucepan. Pour soymilk over it and season with salt. Stir occasionally until just before boiling point (do not let the sauce boil hard) then remove from heat (Now start cooking your pasta).

Reheat the sauce over very low heat then toss pasta into the sauce then serve.

Tips & info: I'd recommend to add rather extra soymilk to make the sauce creamy and mild.
Ordinary kimchi include fish and/or fish sauce and is not vegan/vegetarian so try your local health food store to see if they have vegan one.

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魚介エキス無添加のキムチをオリーブオイルで軽くソテーして、豆乳を加えて辛さマイルドなクリームパスタソースができました。味付けは塩だけです（香り付けに乾燥柚子を入れてもOKです）。豆乳の量によって、でき上がりの味がかなり違ってきます。キムチの酸味が得意な場合は豆乳は控えめに、マイルドな味が好みな場合は豆乳を多めに入れるのがお奨めです（僕は豆乳を多めに、じゃぶじゃぶと入れました）。

Stir Fried Tofu & Vegetables w/Brown Rice

Ingredients
Deep fried tofu
Komatsuna (Japanese Mustard Spinach)
Carrot
Onion
Black beans (boiled)
Ginger
Soy sauce
Salt
Sesame oil

Brown rice
Oats
Millet
Forbidden rice (Black rice)

Another quick dish for a busy day. Nothing fancy but still yummy!

Cut deep fried tofu into cubes and slice all vegetables into small slices. Place carrot, onion, ginger in pan on medium low heat and saute them in a little sesame oil until carrot become tender. Mix komatsuna, tofu and black beans and cook few more minutes then season with salt, pepper and soy sauce. Serve them with brown rice.

BTW, I've always boiled my beans before cooking and prepared to store some in refrigerator or freezer for future meals. Never add salt anytime you are cooking the beans since salt will harden up the beans. The cooking water from beans will be all-purpose soup stock so don't drain them away.

Here is good one, try this super easy awesome hot soup. Beans' Cooking Water + Ginger Juice + Soy Sauce.

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タマネギ、にんじん、ショウガをニンジンがしんなりするまでゴマ油で炒めて、サイコロ大にカットした厚揚げ豆腐、茹でた黒豆、小松菜を入れてさらに火が通るまで炒めます。火を止める前に塩、胡椒、醤油で味付けしてできあがり。ところで、豆の水煮を冷蔵庫に常備しておくと、簡単な野菜炒めにもサッとひと味加える事ができてとても便利です。豆の茹で汁は温めた豆乳とブレンドしてホットドリンクにしたり、豆の甘みを生かしてスープストックにしたりと色々使えます。特に寒いこの時期に最高なのが茹で汁にショウガの搾り汁とお醤油を加えただけの超簡単の即席スープ。これは本当に美味しいです。煮豆はタッパーに入れて冷蔵庫に保存しておけば数日は色々な料理に使えるのでお薦めです。

Soymilk Miso Ginger Soup

Ingredients
Deep fried tofu
Ginger (minced)
Onion
Carrot
Potato
Shiitake mushroom
Shitake Stock (The water used for rehydrating dried shiitake mushrooms)
Soy Milk
Miso
Shungiku (boild)

Perhaps this could be an alternate version of traditional Miso soup with much more silky texture and creamy taste. You can put in almost any kind of vegetables in your soup so enjoy your won soymilk miso soup!

Boil Shitake Stock (half of the total soup) then put all vegetables and tofu then cook until potato and carrot become tender enough.

Add miso, dissolve it completely then pour soymilk over it. Heat the soup until it is hot but not boiled. Mix boiled Shungiku (or any green leaf) right before you serve.

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普通の豆乳味噌スープですが、すりおろしたショウガを入れるのがポイントです。寒い冬の朝、これでしっかり体が温まります。具材の野菜はもちろん何でもOK。カボチャとショウガも相性が良さそうですね。全体量の半分の椎茸ストックと野菜をボイルして野菜に火が通ったら味噌を溶かして、さらに豆乳を加えて温まるまで火を通します。仕上げに、おひたしにしておいた春菊をちらしてでき上がりです。

Brown Rice Soymilk Risotto

Ingredients
Cooked brown rice
(w/Oats, Milletmm, Forbidden rice [Black rice] and Black beans)
Any chopped vegetables
(Onion, Mushroom, Chinese cabbage, Watercresses)
Soymilk
Salt
Pepper

This is the perfect dish for busy day and also delicious leftover vegetables recipes that can be cooked in a few minutes.

Place a little olive oil in a saucepan and add all the vegetables to the pan and sweat them for a minute on a medium low heat. Add cooked rice and soymilk then salt and pepper to season. Cook until heated through.

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刻んだ残り野菜をさっと炒めて、そこに雑穀＋黒豆を混ぜて炊いた玄米の冷ご飯を加え、さらに材料がひたひたになるぐらいの豆乳を入れて軽くボイルすれば出来上がりの超簡単リゾットです。味付けは塩と胡椒だけですが、味はすごく濃厚。以前、玄米チャーハンが野菜の水分でベッタリしてしまった失敗を逆手に取って、ならば始めからベッタリOKのリゾット作戦を思いつき、豆乳でひたひたにしてみたらリベンジ大成功でした。

Vegan Burger (Yam Potato & Oatmeal)

Ingredients
Yama-imo (Chinese yam)
Oatmeal
Onion
Mushroom
Dried oregano
Salt
Pepper

Tomato ketchup
Soy sauce
Vineger

The flavor and texture of Yama-imo (Chinese yam) is radically different from ordinary potato. I am still on the way finding good recipe using Yam-imo and this is one of my favorite dish of Yama-imo. Because of its strong slimy texture, grated Yama-imo would be good to use as a thickener in much the same way as cornstarch or flour is used.

Mix Yama-imo (grated), oatmeal, chopped onion, chopped mushroom, dried oregano, salt and pepper in a bowl and knead the dough just until it comes together with your hands.

Flatten the patties and put them in the pan and cook on low heat until golden brown.

Remove the patties from pan and mix tomato ketchup, soy sauce and vinegar in the pan then pour the sauce over the patties on your dish.

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すりおろした山芋にオートミール、みじんきりのタマネギ、キノコ、オレガノ、塩と胡椒をよく混ぜてハンバーグにしてみました。山芋の強い粘りのおかげで具材がしっかりまとまるのでとても簡単。ふわっとした山芋とオートミールのクランチーな食感がうまく調和してとても美味しくできました。ソースはケチャップ、お醤油、お酢を混ぜて火にかけて一瞬ジュワッとなったらできあがり。

Creamy Avocado Green Pea Pasta

Ingredients
Shell pasta
Avocado
Green pea (boiled)
Garlic
Onion
Olive oil
Soy Milk
Salt
Black pepper

This Creamy Avocado Green Pea Pasta is a quick and healthy meal for busy days but still taste very nice.

Start boiling water (add salt) for your pasta.

Scoop out the entire avocado into a bowl. Mash up avocado well and mix soy milk until they are smooth enough.

Chop onion & garlic then put them in olive oil in a saucepan and saute slowly on medium low heat until tender them. Meanwhile, prepare your pasta.

Mix avocado sauce, green pea into onion & garlic pan and add salt and pepper for taste then warm them up (do not let boil the sauce).

Dress pasta with avocado sauce along with a little cooking water from pasta if the sauce is too thick.

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茹でたシェルパスタにクリーミーな豆乳アボガドソースを絡めたパスタディッシュ。みじん切りのニンニクとタマネギを炒めて、そこにアボガドソース（マッシュした完熟アボガドを豆乳でなめらかにのばします）と塩、胡椒を加えて沸騰しない程度に火を通します。仕上げに茹でた青豆を混ぜ合わせれば濃厚でクリーミなソースが完成。ソースをパスタによく絡めればできあがり。

Vegan Spring Rolls

Ingredients
Spring roll wrappers
Renkon (Lotus, Nelumbo nucifera)
Gobo
Konjac
Chinese cabbage
Carrot
Ginger
Shiitake mushroom
Soy sauce
Oatmeal

*Sweet Chili Sauce
Vinegar
Tabasco
Pineapple juice
Soy sauce
Cornstarch (dissolved in cool water)

I found some leftover vegetables from the other recipes I've cooked last couple of days in the refrigerator so I simply transformed them quickly and easily into a vegan spring rolls. I think any vegetables can be used and the key ingredient here is Oatmeal because it absorbs excess water from vegetables well and also add some nice tender texture.

Stir fry all shredded or chopped vegetables until they have softened. Mix oatmeal and soy sauce then remove from the heat and let them cool (I would recommend to leave them overnight in the refrigerator to make flavors blend and soak taste well into oatmeal).

Wrap and roll vegetable filling into spring rolls then fry & roll them in oil until golden brown. Put Sweet Chili Sauce* over the spring rolls or serve it as the dipping sauce.

*Sweet Chili Sauce
Put vinegar, tabasco, pineapple juice and soy sauce in the sauce pan then stir and cook until boiling. Add cornstarch mixture slowly and stirring constantly until smooth and thickened.

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ごぼう、レンコン、ニンジン、糸こんにゃく、ショウガ、シイタケ、オートミールを良く混ぜて醤油で軽く味付けして春巻きの具を作ります（混ぜ合わせた具材を一晩冷蔵庫に入れておくとオートミールに味が良く馴染んで美味しくなります）。春巻きの皮で具材を包んでフライパンで焦がさない様に焼き上げました。甘酢ソースはお酢、タバスコ、パイナップルジュース、お醤油を火にかけて、片栗粉か葛粉でとろみを付けて仕上げます。

Soy Milk Vegetable Stew

Ingredients
Renkon (Lotus, Nelumbo nucifera)
Onion
Carrot
Potato
Broccoli
Dried shiitake mushroom
Shitake Stock (The water used for rehydrating dried shiitake mushrooms)
Soy Milk
Soy white sauce (Wheat flour, Soy milk)
Salt
Pepper
Brown sugar

Soy Milk Vegetable Stew is one of my favorite recipe especially in this cold winter time. I enjoy Renkon in my soy milk stew and I think it works very well. Renkon is very popular root vegetable in Japanese cuisine and it has crunchy texture and high nutritional value.

Put onion, renkon, potato, carrot in a saucepan and saute in oil until onion gets lightly browned. Mix shiitake mushroom, salt, pepper and brown sugar then add shitake stock about they all soaked. Cook until potato is soft enough. Mix soy white sauce* and broccoli then add more soy milk and cook about five more min.

*Soy White Sauce
Blend a little flour into low heated oil in saucepan then slowly add soy milk, stirring constantly. Add more soy milk slowly until the sauce become smooth and thickened.

Takikomi Gohan (Japanese Style Mixed Vegetable Rice)

Ingredients
Rice
Wheat grain
Pea
Gobo
Carrot
Ginger
Dried shiitake mushroom
Aburaage
Konjac
Shungiku (Garland chrysanthemum)
Shitake Stock (The water used for rehydrating dried shiitake mushrooms)
Salt
Soy sauce

Our cat hit my face and scratch my face earlier than usual when I was sleeping in my bed early this morning. In a second I realized why. I put all ingredients into the rice cooker then set timer before I go to sleep last night so yummy smells coming from our kitchen.

Rinse and drain rice, wheat grain, pea then soaking them for about 30 minutes before cooking.

Cut gobo, carrot, ginger, shiitake mushroom, aburaage and konjac into little strips, about 1 inch long. Stir Fry them in the pan for a few minutes and add salt (no need to cook them completely). Remove from the heat and let them cool.

Set grains and pea into rice cooker then pour the shitake stock appropriate amount as it required then add vegetables and soy sauce.

When it has done to cook, mix boiled shungiku in the rice then serve.

I gave him (cat) a little rice but he didn't like it at all although it was perfect rice to me.

Hummus & Deep Fried Tofu Sandwich

Ingredients
Chickpeas (boiled)
Lemon juice
Tahini (white sesame paste)
Garlic (crushed)
Salt
Olive oil
*Blend all ingredients above in food processor until thoroughly mixed.
Bread
Deep fried tofu
Carrot (pickled thin strips carrot in vinegar overnight)
Lettuce
Onion (Soak the thinly sliced onion in cold water for about 30 minutes)
Soy mayonnaise

Hummus is very easy to cook and taste really great. I love to cook my hummus sandwich with deep fried tofu. They make perfect combination.

Before you make your sandwich, it would be good to roast deep fried tofu on a pan until it becomes golden brown both side.

Cantonese Style Veg Chow Mein

Ingredients
Chow Mein
Deep fried tofu
Chinese cabbage
Carrot
Dried shiitake mushrooms
Shitake Stock
(The water used for rehydrating dried shiitake mushrooms)
Broccoli
Ginger

Starch
Soy sauce

Topped a thick sauce filled with various vegetable on the crispy and golden noodles.
Shitake Stock (The water used for rehydrating dried shiitake mushrooms) would be the key ingredients that makes taste rich of thick vegetable sauce.

Cook rehydrated chow main noodles on the pan for a few min and spread out soy sauce over the noodles and cook until they are crisp and golden. Set the noodles aside on the dish.

Stir fry carrot, ginger, shiitake mushrooms and chinese cabbage in the pan. Mix broccoli and tofu then add shitake stock, salt and soy sauce, cook until carrot get soft. Mix starch (dissolved in cold water) and cook until thick then pour vegetable mixture over top of the noodles.

Soy Milk Vegetable Curry

Ingredients
Daikon
Carrot
Onion
Black beans (rehydrated and cooked)
Genger
Dried date palm
Salt
Vegetarian Curry Paste
Soy Milk

This is very quick and easy vegan curry to serve up with rice. Vegetarian Curry Paste (Made by Mascot. Sold some supermarket and Costco in Japan) makes things easy to make real awesome indian curry at home.

Cut daikon and carrot into cubes. Put onion, daikon, carrot in a saucepan and saute in oil until onion get well browned. Mix genger, dried date palm, salt and add a little curry paste (purpose to season roughly early on) then add boiled water and cook until daikon and carrot get soft. Mix cooked black beans, rest of the curry paste and add soy milk then cook about ten more min.

If the curry is too runny, add starch to curry and cook for a few more minutes until they get thick.

Hijiki Seaweed & Vegetable

Ingredients
Hijiki Seaweed
Carrot (shredded)
Mashroom (shredded)
Konjac noodle
Green beans (cooked)
Salt
Blown suger
Soy sauce

This type of cooking is somehow classic but Hijiki can be used in many different way. It might be good with beans, pasta or rice both warm or cool dishes and Hijiki contains plenty of nutritious minerals.

Put dried hijiki in a bowl. Wash them and let soak them for 30 minutes then drain hijiki over a colander.

Cut carrot and Mashroom into thin strips. Also, cut Konjac noodle in about one inch length. Cook vegetable and konjac in a saucepan and saute hijiki in oil. Season the ingredient with sugar, salt and soy sauce. Add water in the pan about they 1/4 soaked. Simmer the ingredients until the liquid is almost gone. Mix green beans and serve.

Inari Potato Croquette (Bean Bag Wrapped Mashed Potato)

Ingredients
Aburaage (deep-fried tofu)
Potato (mashed)
Carrot (minced)
Onion (minced)
Parsley (or any chopped herb)
Salt
Pepper

"Inari Potato Croquette" sound wierd but be adventurous and try it. They taste great!
Inarizushi is a pouch of fried tofu filled with usually just sushi rice. It is another Japanese traditional food also popular local food in Hawaii.
I filled mashed potato instead of sushi rice however, pumpkin or beans might be good to replace potato filling too.

Boil or steam potato and mash. Put minced onion, carrot in the pan and make them brown in oil. Remove the pan from heat and mix with mashed potato, parsley, salt and pepper well.

Put aburaage (fried tofu) into boiling water for a few minutes to remove its excess oil. Drain and dry aburaage with paper towels and let them cool completely. Cut aburaage in halves and inside-out the pouch. Open the pouch and stuff potato filling (shaped into a cylinder) inside. Fold in the open side to close the pouch. Cook on the pan or place them in a oven until golden brown .

Kinpira & Fried Tofu

Ingredients
Gobo (shredded)
Carrot (shredded)
White sesame seeds
Salt
Soy sauce

Deep fried tofu
Grated daikon radish
Soy sauce

Brown rice
Oats
Millet
Forbidden rice (Black rice)

Kinpira is one of traditional Japanese dish and also a standard Japanese style vegetarian, vegan dish as well. Burdock and carrot are very popular root vegetable commonly used for Kinpira.

Lightly shave the gobo skin and shred gobo and carrot into very thin strips. Fry (low heat) gobo strips first for about 5 minutes then add carrot strips in the pan and stir-fry them until they get tender. Add salt and soy sauce in the pan and stir-fry well then sprinkle white sesame seeds.

Cut deep fried tofu into dice then bake them in the medium heated oven for app 10 minutes. Serve with grated daikon radish and soy sauce on top.

Veg Okonomiyaki

Ingredients
Komatsuna (Japanese Mustard Spinach or any leaf vegetable)
Satoimo taro potato (or any sticky potato)
Onion
Carrot
Soy milk
Whole grain flour
Salt

Topping
Aonori
Soy mayonnaise
Worcestershire sauce

Mix together whole grain flour, salt, and grated Satoimo then mix in the soy milk. Add chopped leaf vegetable, sliced onion and shredded carrot and mix them together thoroughly.

Spoon the Okonomiyaki mixture on the low heated pan and spread it into a round shape about 1/2 inch thick. Put the lid on the pan and cook about 10 min. Remove the lid and turn it over, pressing down on it slightly and cook about 5 more min.

Spread the Worcestershire sauce over the okonomiyaki, top with soy mayonnaise. Sprinkle on the aonori and now it's ready to eat.

Tips: Ratio between flour and grated Satoimo would probably work 2:1. If the mixture becomes too wet, add more flour but it would be better to avoid to mix in a lot of flour. It should be look like all vegetable mottled with flour before you place them on the pan.

Mashed Broccoli & Potato Ball

Ingredients
Broccoli
Potate
Oatmeal
Salt
Black pepper
Tomato ketchap

Once Broccoli have cooked (boiled or steamed) and is tender, it is easy to mash so I mixed with salt, pepper, potato (also mashed) and Oatmeal then shape all mixture into balls. Cook and roll over on a pan until they start to brown.

Veg Yakisoba (Chow mein)

Ingredients
Yakisoba
Ginger
Shiitake mushroom
Komatsuna (Japanese Mustard Spinach)
Soy sauce
Salt
Black pepper

Topping
Aonori
Soy mayonnaise

This is a very simple and easy dish but still very delicious. I prefer "MUSO Chow Mein" and think it's the best organic dried chow mein noodle available in Japan. I prefer salt, pepper and soy sauce for seasoning however, instead of using soy sauce for seasoning, Worcestershire sauce is used as the main flavoring in almost every Japanese style Yakisoba.