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Top 5 dishes made from Vegetable Stock OR Stock of your choice
1 . Tofu Soboro Curry
Tofu Soboro Curry
‘Soboro’ means crumbled meat in Japanese. Minced meat are used for a variety of ‘Soboro’ dishes, but crumbled Firm Tofu is a great vegetarian alternative. The texture of the crumbled Firm Tofu becomes firmer and crunchy when pan-fried, and it is similar to the texture of cooked Minced Meat. This vegetarian Tofu Soboro Curry is very satisfying.
Ingredient
250 g
Firm Tofu *crumbled
1-2 tablespoons
Oil *plus extra 1/2 tablespoon
1 clove
Garlic *finely chopped
1 tablespoon
Curry Powder
1/2 can
Diced Tomatoes *about 200g
1/4 cup
Unsweetened Greek Yoghurt
Cooking instructions
* Step 1
Dry Firm Tofu with paper towel and break into crumbles (not too finely). Heat Oil in a frying pan over medium high heat, cook crumbled Firm Tofu, stirring frequently, until crumbles are dry and slightly browned. Transfer to a bowl and set aside.
* Step 2
Add extra 1/2 tablespoon Oil to the pan, and cook Onion, Garlic and Ginger. When Onion is softened and slightly caramelised, add Curry Powder and stir. Add Tomato, and stir until the mixture is like a thick paste.
* Step 3
Add Vegetable Stock (OR Stock of your choice), bring to the boil, and season with Salt. You may wish to add some Pepper OR Chilli.
* Step 4
Add the crumbled Tofu and Yoghurt, stir to combine, and simmer over low heat for a few minutes stirring frequently.
* Step 5
Serve with freshly cooked Rice. I added some Coriander leaves and extra freshly ground Pepper.
Note: if there is a photo you can click to enlarge it
2 . Lentil Curry
Lentil Curry
Obviously this dish has been inspired by an Indian dish ‘Dhal’. I always use Japanese S&B Curry Powder, so this dish tastes similar to Japanese curry. Of course you can use your favourite Curry Powder. This dish is very simple, easy to cook, and it won’t cost you much, yet it is delicious and nutritious.
Ingredient
1-2 tablespoons
Olive Oil
1 clove
Garlic *finely chopped
1 tablespoon
Curry Powder
1 can (400 g)
Diced Tomatoes
1
Bay Leaf
1 teaspoon
Garam Masala
Cooking instructions
* Step 1
Heat Oil in a pot, cook Garlic and Onion. When softened, add grated Ginger and Curry Powder, and stir for a minute. Add Tomatoes, Vegetable Stock, Dry Lentils and Bay Leaf, and bring to the boil.
* Step 2
Cover with a lid, and simmer for 20 to 40 minutes, occasionally stirring. *Note: Cooking time depends on the type of Lentils. Today I used Green Lentils and cooked for 40 minutes.
* Step 3
Season with Salt & Pepper. Then add Garam Masala and stir to combine. Sprinkle with some finely chopped Parsley (OR Coriander) and serve with Rice. *Note: Today I served with Turmeric Basmati Rice.
Note: if there is a photo you can click to enlarge it
3 . Lentil & Vegetable Soup
Lentil & Vegetable Soup
Lentil Soup is very popular and probably you have your own recipe. Today I used Cumin, Coriander Seeds and Paprika to season the soup, but I sometimes use Curry Powder. It’s quite yummy, but this recipe is not curry flavoured soup. The key ingredient is Lemon Juice. One day, when I ate the leftover Lentil Soup, I added a little bit of Lemon Juice and it improved the flavour. Then I started adding it. You may wish to try it.
Ingredient
1-2 tablespoons
Olive Oil
1 clove
Garlic *finely chopped
1
Onion
1
Carrot
1-2 stalks
Celery
1 can (400 g)
Crushed OR Diced Tomatoes
1/2 teaspoon
Ground Cumin
1/2 teaspoon
Ground Coriander Seeds
1 teaspoon
Paprika
1
Bay Leaf
1 tablespoon
Lemon Juice
2 tablespoons
finely chopped Parsley *save some for topping
Cooking instructions
* Step 1
Cut Vegetables into small pieces in a similar size to a Lentil.
* Step 2
Heat Oil in a pot, cook Garlic and all vegetables. When softened, add Tomatoes, Stock, Dry Lentils and Spices, and bring to the boil.
* Step 3
Add Bay Leaf, cover with a lid, and simmer for 20 to 40 minutes, occasionally stirring. *Note: Cooking time depends on the type of Lentils. Today I used Green Lentils and cooked for 40 minutes.
* Step 4
Season with Salt & Pepper. Then add Lemon Juice and Parsley, and stir to combine. Sprinkle with saved Parsley and enjoy with crusty bread. *Note: This soup tastes good even when it is cold next day.
Note: if there is a photo you can click to enlarge it
4 . Kōya Dōfu Pot-au-feu
Kōya Dōfu Pot-au-feu
Kōya Dōfu is freeze-dried Tofu. They say it originated in the mid 16th century in Japan. It is still popular and a variety of Kōya Dōfu products are available. In Melbourne where I live, you can find it at Japanese grocery stores. Kōya Dōfu is like a hard dried sponge and it is very easy to prepare. Just add it to your favourite soup, so that it will suck up the soup and get soft. Today I cooked Pot-au-feu style soup with Vegetables cut into chunky pieces. When the soup is nearly done, I added Kōya Dōfu and simmered for 5 minutes. This is a very nutritious 100% Vegan soup.
Ingredient
1 tablespoon
Olive Oil *OR Oil of your choice
1 clove
Garlic *finely chopped
1
Onion
1
Carrot
2-3 leaves
Cabbage
1
Potato
1
Bay Leaf
50-60 g
Dry Kōya Dōfu
Cooking instructions
* Step 1
Cut all Vegetables in chunky bite-size pieces.
* Step 2
Heat Oil and Garlic in a pot over medium low heat. When aromatic, add Onion and Carrot, and other Vegetables that require same length of cooking time, and stir.
* Step 3
Then add Cabbage, Potato and Cauliflower, and stir. You also need to add other Vegetables that can be cooked relatively quickly. Add Wine, Stock and Bay Leaf, and bring to the boil.
* Step 4
Cover with a lid and simmer until Vegetables are soft. Season with Salt & Pepper.
* Step 5
Place Dry Kōya Dōfu on a cutting board, pour a small amount of soup over, so that Kōya Dōfu instantly softens. Cut into bite-size and add to the soup. Cover with the lid and simmer for 5 minutes.
* Step 6
Sprinkle with some finely chopped Parsley and extra Pepper if you like, and enjoy.
Note: if there is a photo you can click to enlarge it
5 . Tomato Rice Soup
Tomato Rice Soup
Rice Soup is a good way to use up leftover Cooked Rice, particularly when the Cooked Rice is cold and hard. Today I used canned diced Tomatoes, but if you have the harvest from your garden, please use fresh ripe Tomatoes, and the soup will be beautiful. You can add the Cooked Rice to any soup, but please be aware that the Rice sucks up the liquid quite quickly, and the Rice Soup can turn into Sloppy Rice that looks like Risotto. You should enjoy the soup immediately. However, I actually like the Rice Soup that turned into the Sloppy Rice.
Ingredient
1 clove
Garlic *finely chopped
1 tablespoon
Olive Oil
1 teaspoon
Italian Mixed Herbs *OR Herbs of your choice
1/4 teaspoon
Sugar *optional
1 cup
Cooked Rice
1-2 tablespoons
chopped Parsley
Cooking instructions
* Step 1
Heat Olive Oil in a large saucepan over medium heat, cook Onion and Garlic.
* Step 2
Add Stock, Tomatoes and Herbs, and bring to the boil. Then reduce heat and simmer for 10 minutes, stirring occasionally. Season with Salt and Black Pepper. A small amount of Sugar might improve the flavour.
* Step 3
Add cooked Rice and simmer for a few minutes, add Parsley and stir. Enjoy it immediately. Today I added some grated Parmesan and extra Black Pepper. You may wish to add some Cream.
Note: if there is a photo you can click to enlarge it
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