asian and eastern asia and japanese and vegetarian

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Recipes

Kenchin Style Vegetable Soup

Posted by Gandalf The White  

This is from "The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan" by Mari Fujii. It comes from Kenchoji Temple, the first Zen buddhist temple in Japan. It is a wonderful example of shojin ryori, or "temple... MORE»

Recipe #380961

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Grilled Japanese Eggplant With an Asian Vinaigrette

Posted by Feast Your Eyes!  

High in fiber and low in calories, grilled eggplant makes a great addition to your main meal. COOK'S TIP: For an alternative serving suggestion, marinate the eggplant overnight in the vinaigrette described below, grill until lightly brown,... MORE»

Recipe #380464

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Nasu Dengaku (Grilled Japanese Eggplant With Miso Paste)

Posted by Wendys Kitchen  

Our favourite food right now. MORE»

Recipe #376064

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Clean Eating Wakame Brown Rice Salad With Tofu

Posted by KateL  

Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese salad. MORE»

Recipe #374361

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Clean Eating Edamame Salad

Posted by KateL  

Entered for safe-keeping. From Clean Eating, May/June 2009. This Japanese salad has a good proportion of protein to carbohydrates for a light lunch, but this will be more filling if served with brown rice. Nanami Togarashi can be found inthe... MORE»

Recipe #374360

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Japanese Carrot-Ginger Salad Dressing

(1 reviews) Posted by blucoat  

This is a fabulous "orange dressing" commonly found in Japanese restaurants. The recipe is from Ichiban, a San Diego sushi restaurant & it was written up in an old Gourmet Magazine (November 1994). Recipe makes about 4 1/4 cups... MORE»

Recipe #372852

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Tempura Vegetables (Also Fish, Shrimp or Calamari Rings)

Posted by Dreamer in Ontario  

My daughter has been asking me to make tempura so I've been on the lookout for recipes. This recipe was found in the LCBO's Food & Drink Spring 2009 magazine. For the best results, make sure you don't over mix the batter. The beer and rice... MORE»

Recipe #372205

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Sesame Peanut Asian Noodle Salad

Posted by Pink Koru  

A fool-proof Asian noodle salad that always turns out perfectly. Dressing can be made up to 2 days in advance and stored in the fridge. MORE»

Recipe #367553

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Japanese Mom's Tofu Stir-Fry

(2 reviews) Posted by kittycatmom  

My Mom NEVER buys extra firm tofu, just doesn't like the texture. One day (about 20 years ago) she bought extra firm by mistake. She didn't want to go back to the store, and didn't want to waste perfectly good food, so she came up with this... MORE»

Recipe #366933

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Brown Rice & Quinoa Sushi Rolls

Posted by magpie diner  

I like to make vegetarian sushi rolls at home and have worked on perfecting a brown rice version. I came across a recipe online that added quinoa to the mix and I love it! Adds that extra bit of protein to make this a well rounded light meal,... MORE»

Recipe #366569

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Lemony Baked Tofu

(1 reviews) Posted by Sharon123  

Yummy as a snack, sandwich filling, or topping for salads! It's got lots of flavor and holds it's shape well. A choice is given for two very different but equally inviting marinades. Be sure not to use an aluminum baking pan! Use the smallest... MORE»

Recipe #366037

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Spicy Miso and Pumpkin Soup

Posted by WI Cheesehead  

This comes from Delicious Living and this is what they say: "Sweet and spicy, this thick soup uses a white miso base for flavor and nutrition. Serving tip: Present as an elegant start to any meal. For a more substantial soup, add cooked white... MORE»

Recipe #363995

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Brown Rice & Quinoa Sushi Rolls

Posted by magpie diner  

I like to make vegetarian sushi rolls at home and have worked on perfecting a brown rice version. I came across a recipe online that added quinoa to the mix and I love it! Adds that extra bit of protein to make this a well rounded light meal,... MORE»

Recipe #363671

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Miso-Garlic Broiled Eggplant

(1 reviews) Posted by kittycatmom  

Every year I plant Japanese eggplant in my garden... my favorite way to eat it is simply grilled, then sliced with soy sauce and ground roasted sesame seeds. I was overwhelmed with eggplant last season, and had to "branch" out to other... MORE»

Recipe #363545

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Vegetarian Gyoza With Spicy Dipping Sauce

Posted by kittycatmom  

The traditional filling is pork and cabbage, but they're often stuffed with chicken, seafood, or vegetables. I grew up eating gyoza this is just one of many variations. (serving size is 4 gyoza and 1 tablespoon of sauce if serving as an appy - I... MORE»

Recipe #363543

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Green Tea Broth With Udon Noodles (Mark Bittman)

Posted by blucoat  

From Mark Bittman's cookbook, "How to Cook Everything Vegetarian". With its somewhat savory taste, the resulting soup is elegant in both simplicity and speed; and the list that follows shows the ways to embellish and intensify the... MORE»

Recipe #362489

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Japanese-Style Miso Salad Dressing

Posted by Chickee  

This reminds me of the dressing on the salad in the bento boxes at the Japanese chain Asakaze here in Sydney. It's light and refreshing. MORE»

Recipe #362130

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Tamari Bouillon Broth With Instant Variation

Posted by KateL  

Entered for safe-keeping. From Martha Rose Shulman's "Fast Vegetarian Feasts", received in February 2009 Cookbook Swap. The author often makes just enough as needed using the instant variation to substitute for broth or water in... MORE»

Recipe #361079

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Simple Spicy and Sweet Oven Fries

Posted by sandginnyc  

Simple and addictive recipe from Bon Appetit. Great as an appetizer. Shichimi-togarashi is a Japanese seasoning (made from dried chiles, sesame seeds and seaweed) and can be found in the Asian aisle of some supermarkets. MORE»

Recipe #359512

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Speedy Soy Spinach

Posted by English_Rose  

A fast and healthy vegetable side dish with an Asian aroma. This basic recipe works well with most green vegetables. You could try blanching broccoli, asparagus or beans until just tender, then cooking as above. Great served with chicken or grills. MORE»

Recipe #358666

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