Going traditional: The Japanese White Turnip

I'm sure that everyone has hankerings for a particular dishes when they are feeling tired.  For me, if it's not something sweet, then I feel as if my body calls out for Japanese food - and I'm not talking about your run of the mill teriyaki chicken or california roll.  I'm talking about the truly traditional - the delicate balance of flavor created by the holy trinity of ingredients used in Japanese cooking:  soy sauce, sake, and mirin (sweet rice wine).

The small round white Japanese turnip has a mild delicate flavor that works well in Japanese dishes, and is full of vitamins and fiber. This particular dish called "Kabu no Nijiru" is a warm comforting side dish that is cooked along with the turnip's greens as well as with Aburaage (which is essentially thinly sliced fried tofu).  The resulting dish is that delicate tradition Japanese flavor that stays true to its ingredients - for me, this is true comfort food. As for Cy, he likes it with some Shichimi (Japanese chili powder) for an extra kick ;)

I know that some of these ingredients may not be at your local grocery store, but if you are able to get ahold of these ingredients, I hope that you will have the chance to make it - it is truly delicious!

Served with some Shiso Hijiki(seaweed) riceballs ♥

Kabu no Nijiru Recipe


Ingredients:
(serves 2)

2 Japanese turnips
1piece Aburaage (fried tofu)
1cup Dashi stock
3tbsp Mirin
1.5-2tbsp Soysauce
pinch of salt

Directions:

1) Cut off the leaves of the turnips and peel.  Slice into thin half moons. Leave in some water.

2) Wash the leaves and boil for about 3-4min in a pot with some salt and water.  Then drain, and cut into 3-4cm pieces.

3) Prepare the aburaage by pouring boiling water on them and cut into small thin pieces.

4) In a pot, add Dashi stock, turnip and aburaage slices.  Once it reaches a boil bring stove down to  medium heat, add the mirin and soysauce and cook until the turnip softens.  Add the leaves and cook for a few minutes more (don't let the stems of the turnips get too soft - you want it crunchy).  Serve in a bowl.

Tofu Dessert Part 2: Chocolate Mousse with Grand Marnier {Vegan}

This Chocolate Mousse recipe is fast and simple.  Just like the previous Tofu Cheesecake recipe, it really only uses a few ingredients and it's easy to just whip up when you want a little chocolate something. 

Relying on the wonderful versatility of Tofu - it uses no cream and no eggs, significantly cutting down on the calories and increasing it's protein content.  It's surprisingly chocolatey and a Cy-friendly way to end a meal :)

Vegan Chocolate Mousse with Grand Marnier

Ingredients:

Serves 4-6

12oz package of Soft Silken Tofu

1/4cup honey (or any other sugar alternative)

3/4cup dark or semisweet chocolate chips (if using semisweet, use less honey)

1-2 tbsp Grand Marnier (depending on how boozy you want it ;)

tiny pinch of salt

Directions:

1) Drain tofu on paper towel for approx 20min at least.

2) Melt chocolate chips in either a double broiler style, or in the microwave (about 30sec and stir).  Make sure it's all melted down smoothly.

3) Throw all ingredients in a food processor or blender and blend until completely smooth.  Taste for sweetness and adjust accordingly.

4) Pour into small cups and keep in the fridge for at least an hour.

Tofu Dessert Part 1: Wannabe Meyer Lemon Cheesecake

This is an incredibly easy dessert you can pretty much whip up in no time.  Although I've titled it as a Cheesecake, let me just tell you ahead of time that it's better to think of this as something more like a Cheesecake flavored custard or Blanc Mange.  Whatever you call it, I love it.

And no, it's no true cheesecake, but it's really amazing how you can achieve that sort of flavor out of four simple ingredients unrelated to dairy.  Just tofu, miso, lemon, and honey....yes that's right, miso.  The combinations of tofu and miso actually give that cheesy sort of flavor and no, you won't taste the miso. I understand that the sound of these ingredients in a dessert may turn some people off, but to those people I have to say, please give it a chance!  

Even if you don't consider this a cheesecake, I think that as a standalone dessert, this is really quite delicious. With a silky mouthfeel, and refreshing flavor, it's a perfect light end to a meal.

You can use a regular lemon, but I have a bunch of these beautiful Meyer lemons from the farmer's market to go through, so I incorporated them into the recipe.

Now on to the recipe...