Black Tahini Brownies // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Like many plant-based cooks, I've struggled with making brownies that are as good as the real deal. I have tried making brownies out of various vegetables. I've tried making them with beans. I've tried making them with various flours and funky (bank-breaking) ingredients but in the end, they've always ended out NQR (you know, either more like a glue consistency or somewhat like a flavourless crumbling dirt cake mmmm... yuuurrrmmmm....). 

Before I knew I was coeliac, and wasn't so health conscious (AKA not health conscious at all), baking was my thing. I would literally use any excuse to bake and then would bake without an excuse too. It was my stress relief during year 10-12 when school was 'hard' (I look back at this and totally LOL now, ohhh how naive we are in high school). In my later teens' when other people partied, I baked. I used to cater for my friend's parties making them brownies, cakes and cookies. I would make elaborate cakes in the shapes of BBQ's, meat pies, burgers, pizza boxes, whatever you wanted - I could make a cake look like the real deal. My favourite thing to bake however was brownies. They won everyone over, they cured everyone's broken heart and everyone's stressed brain.

Fast track to 4 years later and I was faced with the challenge. How to make brownies without using refined sugars and with wholesome ingredients. I've definitely made some doozies and I would even go so far as to say most of my attempts were likable to an inedible slice of cardboard. Let's be honest - they were gross.

I tried other bloggers and cooks recipes hoping they would taste as good as the Instagram photo looked. They didn't. They too were cardboard (soz guys).

Maybe it was just an impossible? I should give up. Brownies just weren't going to exist in my life anymore. I would just have to accept it.... NO!

And so I came to this. Gluten free, dairy free, egg free, nut free, refined-sugar free, grain free, vegan, oil free. Is that enough 'free's' for you?

Not only can you find most of these ingredients in your local supermarket, they are also super quick to make, and in my opinion, taste even better than the real deal (then again I haven't had a 'real' brownie in like 6 years so I can't really judge, but they're good and get lots of thumbs up).

They are also kind of good for you, they have flax seeds (source of fibre, protein, omega-3), cacao powder (antioxidants, magnesium, manganese), maple syrup (calcium, iron, magnesium, zinc) and of course, black tahini (a great source of calcium, magnesium, iron, zinc, vitamin E and B-vitamins... among some other things too).

I even read online that black tahini is a natural remedy for grey hair.  However, I don't have grey hairs yet and I've already fallen for the 'natural hair dye myth' once before - The one where you can supposedly dye your hair with coffee. You can't. I poured coffee on my head, let it soak, and the result was not the luscious brown locks pictured on Pinterest, my hair was the same but, it just smelt of coffee and I was left with my mother and sister mocking me. 

Anyway, enjoy this recipe. I do, very much. My friends who have tried it also enjoy it.

WARNING: You won't be able to just make this recipe once. You will make it once, then probably the next week to share with someone, then again the next day because one batch wasn't enough. Before you know it you've spiraled into a Black (Tahini Brownie) Hole and won't be able to think about anything other than these. It's OK though, who needs pants that fit or friends or a boyfriend or a job? You have brownies, and they will bring you all the fulfillment you need. 

 

Black Tahini Brownies // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

BLACK TAHINI BROWNIES

Gluten Free, Vegan, Refined Sugar Free, Dairy Free, Egg Free, Oil Free, Nut Free

Makes 9-12 brownies
Prep time: 10 minutes
Cooking time: 20 minutes

INGREDIENTS

1/4 cup linseed meal
1/2 cup water
1 tsp baking powder
1/2 tsp bicarb soda
pinch salt
1/2 cup cacao powder
1/4 cup arrowroot flour
1/3 cup maple syrup
1/3 cup black tahini
120g raw or dark chocolate, roughly chopped

METHOD

1. Preheat the oven to 180°C (350°F) and line a 20 x 15 cm (8 x 6 in) baking tin with baking paper.

2. Place the linseed meal and water in a mixing bowl and stand for a few minutes, or until the water has been absorbed.

3. Add the baking powder, bicarb soda, salt, cacao powder, arrowroot flour, maple syrup and black tahini and mix until smooth. Add the chocolate and fold through.

4. Pour mixture into the tin and bake for 20 minutes or until just set (don't overcook your brownies!).

5. Cool the brownie in the tin for at least 15 minutes before slicing into 9-12 pieces.

Breakfast Seed Bars // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

This recipe is inspired by the breakfast bar my friend Ryo makes at one of my favourite Melbourne eateries, Walk Don't Run. These bars are as mindful and goodness-packed as they come.

They're super delicious, foolproof to whip up and make a winning breakfast when you're running out of time (or sprinting out the door!). 

These bars also make awesome snacks after a workout, in-between meals and are PERFECT when hiking. 

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Breakfast Seed Bars

Makes 10-12 bars
Prep time: 10 minutes
Setting time: about 2 1/2 hours

INGREDIENTS

1 1/2 cups sunflower seeds
3/4 cup pepitas
1/4 cup macadamia nuts
1/4 cup goji berries
1/4 cup sesame seeds
1/4 cup cacao nibs
1/4 cup white chia seeds
1/4 cup linseeds (flax seeds)
1/2 cup raw honey or rice malt syrup
1/3 cup tahini, cashew butter or other nut/seed butter of choice
40g cacao butter, melted

METHOD

1. Place all ingredients in a bowl and mix with a wooden spoon until well combined.

2. Line the base of a 20 x 15cm (8 x 6 in) baking tin with bakingg paper. Transfer the mixture to the tin, pressing it firmly and evenly over the base then refrigerate for 2 1/2 hours or until firm.

3. Once the mixture is firm, cut into 10-12 even-sized bars. Store in an airtight container in the fridge for up to 2 weeks, or the freezer for up to 2 months.

Golden Mylk Smoothie // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

I'm not going to lie, when the golden mylk trend started I was all over it like a rash. I was ordering golden mylk lattes at cafes (no shame - i'm one of those people), I was creating golden mylk hot chocolates at night and I was even making the below recipe, golden mylk smoothies, after the gym or pool. I just couldn't get enough of that sweet golden liquid, but for good reasons! 

This smoothie is amazing for helping with inflammation (thanks turmeric) and great for anyone who does labourious work or hits the gym regularly to help those sore muscles.  The black pepper in this smoothie plays an important factor, as it boost the bioavailability of curcurmin (aka it makes it easier for our bodies to absorb the goodness from turmeric). The ginger in this smoothie helps to ease the digestive system and can be good for anyone experiencing nausea.

Frozen bananas are my favourite friend when it comes to smoothies as not only do they add a creamy texture and cool your drink down, they are also packed with energy to keep you fuelled. Bananas are also great for making you happy due to high levels of the mood-enhancer tryptophan! So not only does this drink look like sunshine - it will have you feeling like sunshine too!

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GOLDEN MYLK SUNSHINE SMOOTHIE

Serves 2
Prep time: 5 minutes

INGREDIENTS

2-3 frozen bananas
600ml plant-based milk (almond or coconut)
2 heaped tablespoons cashew or almond butter
1-2 medjool dates, pitted
3/4 - 1 teaspoon turmeric
3/4 - 1 teaspoon cinnamon
1/4 teaspoon ginger
pinch cardamom
pinch black pepper
1 tbs raw honey or rice malt syrup (optional - i don't use either)
1 scoop vanilla protein powder (optional)
1 cup ice (optional)

METHOD

1. Place all ingredients into your blender and blend until smooth. Pour into two glasses and enjoy immediately.

Note: To make this into a 'thick shake' add a scoop of plant-based ice cream (refined sugar-free, of course!). 

Caramel Slice // Kenkō Kitchen. Image taken from the Kenkō Kitchen Cookbook. Cookbook out now through Hardie Grant/Rizzoli. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.

I'm not normally one to brag about my recipes, however this slice seriously towers over any store-bought (healthy) caramel slice. The taste really is next level with the perfect balance of salty and sweet. I would say this recipe is one of my most adored from friends and family and its the one thing I'm always requested to bring a long to any kind of event.  

To make this recipe simple there is almost no cooking required for this slice - with most of the work being done by a food processor! Too freakin' easy!

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Caramel Slice

Gluten Free, Vegan, Refined Sugar Free, Dairy Free, Egg Free

Makes 9-12 squares
Prep time: 25 minutes, plus soaking and freezing

INGREDIENTS

Cookie base
50g (1/3 cup) macadamia nuts
80g (1/2 cup) almonds
80g (1/2 cup) buckwheat groats
90g (1 cup) desiccated coconut
10 medjool dates, pitted
1 tablespoon coconut oil
1/4 teaspoon salt
seeds from 1/2 vanilla bean (optional)

Caramel filling
14 medjool dates, pitted
1/2 teaspoon salt
155g (1 cup) cashews - soaked in water overnight or for minimum 3 hours
125g (1/2 cup) almond butter
160g (1/2 cup) Coconut 'dulce de leche' or store bought coconut spread
60ml (1/4 cup) coconut cream

Chocolate topping
100g melted raw or dark chocolate (at least 70%)
1 tablespoon coconut oil
1/4 teaspoon salt
35g (1/4 cup) caramelised buckwheat/'buckinis'

METHOD

1. Place all the cookie base ingredients in a food processor and blitz until the picture is a breadcrumb-like texture and just starting to come together.
2. Remove the mixture from the food processor and press into the bottom of a 24 x 19cm slice tin/dish to make a smooth base about 1cm (1/2 inch) thick. Cover and place in the freezer.
3. Clean the food processor out with paper towel and then put in all ingredients for the filling and blitz until a smooth caramel has formed and there are no cashew lumps.
4. Remove tin from the freezer and spoon the caramel on top, making sure it is even and smooth. Cover and return to the freezer for 20 minutes.
5. For the chocolate topping, gently melt the chocolate over a double boiler with the coconut oil and salt.
6. Remove the slice from the freezer and sprinkle over the caramelised buckwheat. Pour the melted chocolate mix on top and return to the freezer. Once the chocolate has hardened, after about 20 minutes, you're ready to go! You can keep the slice in the freezer for up to 2 weeks. Remove the slice 5 minutes before eating.

Cookie Dough Treats and Christmas Pudding Slice. Image taken from The Healthy Convert. Cookbook out now through Hardie Grant. Photography by Elisa Watson, styling by Georgia Young.

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The Healthy Convert by Nicole Maree is a super-cute cookbook which had me hooked within the first few pages. Catering to those with food intolerances and allergies, Nicole Maree has nailed it with her first print cookbook filled with drool-worthy recipes.

In her introductory chapter Nicole runs through her pantry essentials and the substitutes for sugar, flour, egg, oil, dairy and nuts. Having had to go through this painful process of working out what to substitute for what when I first became vegan and was diagnosed with Coeliac on my own I can safely say this chapter would have been a lifesaver! This chapter is something which I know would be incredibly helpful for anyone and everyone to have on hand for when you're needing to cater to new allergies or dietary requirements.

With recipes like Jersey Caramels, Lemon Meringue Cupcakes, Red Velvet Cake, Coconut Lime Tarts, Churros and more - this book is a great pick up for anyone with a sweet tooth.

For more on The Healthy Convert or Nicole Maree, check out her website here. 

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Cookie Dough Treats

Gluten Free, Vegan, Refined Sugar Free, Dairy Free, Nut Free

Makes 24 treats
Prep time: 10 minutes
Cooking time: 15-20 minutes

INGREDIENTS

25g chia seeds
175ml tinned coconut cream
125g coconut sugar
1 1/2 teaspoons ground sea salt
2 teaspoons vanilla extract
310g gluten-free plain flour
1 teaspoon bicarb soda (baking soda)
60g vegan milk chocolate, roughly chopped

METHOD

1. Preheat oven to 180°C (160°C fan forced/350°F). Line a large 38cm x 25cm (15 in x 10 in) baking tray with baking paper.
2. Mix the chia seeds with 30ml walter. Set aside to become gelatinous. 
3. Add the coconut cream, coconut sugar, sea salt, vanilla extract, flour, bicarb soda and chia mixture to a large bowl. Mix until a dough forms. Fold in half the chocolate.
4. Take a heaped tablespoon of the mixture, roll it into a ball and place it on the prepared baking tray. Repeat with remaining mixture. Stud the balls with the remaining chocolate.
5. Bake in the oven for 15-20 minutes, or until lightly golden. Allow the treats to cool. Serve with ice cream, or on their own.
6. Store them in an airtight container in the pantry or fridge for up to 1 week.

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Christmas Pudding Slice

All the goodness of Christmas pudding, jam-packed into a hedgehog slice - rum included.

Gluten Free, Vegan, Refined Sugar Free, Dairy Free

Makes 16 slices
Prep time: 10 minutes, plus soaking and freezing time
Cooking time: 5 minutes

INGREDIENTS

100g raisins
50ml sweet rum
200g gluten-free, vegan arrowroot biscuits
40g unsweetened desiccated coconut
40g cacao powder
100g dried apricots, roughly chopped
100g dried cranberries
1 tablespoon finely grated orange zest
135g almond or seed butter
90ml rice malt syrup
40g coconut oil

METHOD

1. In a small bowl mix the raisins and rum to combine and leave to soak for 30 minutes.
2. Line the base and sides of a 17cm x 17cm cake tin with baking paper, ensuring the paper hangs over the sides of the tin for easy removal.
3. In a food processor pulse the arrowroot biscuits until slightly crushed. Transfer into a large bowl.
4. Add the coconut, cacao powder, apricots, cranberries, orange zest and soaked raisins. Mix to combine. 
5. In a saucepan over a medium-low heat, mix the almond butter, rice malt syrup and coconut oil until melted and smooth. Remove from the heat and add to the dry ingredients. Mix well.
6. Press the mixture into the prepared cake tin. Freeze for 1 hour or until firm.
7. Remove from the tin, slice into squares and serve.
8. Store the remaining slices in an airtight container in the freezer for up to 1 month.

Dark Chocolate Chunk Sea Salt Brownies Photography by Elisa Watson, Styling by Kate Bradley (Kenkō Kitchen). // Kenkō Kitchen

DARK CHOCOLATE CHUNK SEA SALT BROWNIES

Gluten Free, Vegan, Refined Sugar Free, Dairy Free, Egg Free, Oil Free, Nut Free

Makes 9-12 brownies
Prep time: 10 minutes
Cooking time: 20 minutes

INGREDIENTS

1/4 cup linseed meal
1/2 cup water
1 tsp baking powder
1/2 tsp bicarb soda
pinch salt flakes
1/2 cup cacao powder
1/4 cup arrowroot flour
1/3 cup maple syrup
1/3 cup cashew or almond butter
160g raw or dark chocolate, roughly chopped

METHOD

1. Preheat the oven to 180°C (350°F) and line a 20 x 15 cm (8 x 6 in) baking tin with baking paper.
2. Place the linseed meal and water in a mixing bowl and stand for a few minutes, or until the water has been absorbed.
3. Add the baking powder, bicarb soda, salt, cacao powder, arrowroot flour, maple syrup and black tahini and mix until smooth. Add the chocolate and fold through.
4. Pour mixture into the tin, sprinkle with additional salt flakes and bake for 20 minutes or until just set (don't overcook your brownies!). 
5. Cool the brownie in the tin for at least 15 minutes before slicing into 9-12 pieces.

Dark Chocolate Chunk Sea Salt Brownies. Photography by Elisa Watson, Styling by Kate Bradley. // Kenkō Kitchen

Photography by Elisa Watson, styling by Kate Bradley for Nourish Magazine September/October 2014 Issue.

And so here it is, the second country to be picked for my around the world recipe features! The next 2 months I will be showcasing some of my favourite Jamaican recipes which will have you reaching for the coconuts and pineapples pretending you're on a beach! Jamaican food is quite hard to come by in Australia and I know it's not a cuisine enough of us are familiar with or have been exposed to. So I thought it was time to end that and bring forward the tastes of the Caribbean for all to enjoy.

This cake is one of my all time favourite cakes. It really is. It has such an amazing texture and flavour that it's hard to stop at just one piece! It's a great cake to share with friends and enjoy with a cuppa. The ginger taste is present but not overpowering so it can still be enjoyed by fussy children (as well as fussy adults).

Please enjoy the first instalment of the Jamaican recipes which will be brought to you every Friday for the next 2 months. x

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Serves 8-10
Cooking time: 30 minutes
Prep time: 15 minutes

Ingredients

1 cup coconut sugar
1 cup vegan spread (like omega spread or nuttelex)
4 eggs
2 1/2 cups white spelt flour
2” knob ginger, grated
1 tsp vanilla paste
1 cup soy/plant based milk
1/4 tsp salt
2 tsp cinnamon
5 tsp ground ginger
4 tsp baking powder
 

Method

Preheat oven to 180 degrees Celsius. Grease a bundt tin and set aside.

In a stand alone mixer, cream together the butter and coconut sugar for 2 minutes on a medium speed. Add in one egg at a time and beat for a further 2 minutes.

Gradually add in the flour and milk intermittently. Beat for a further 2 minutes.

Pour into a greased bunds tim and place into the oven for 30-40 minutes or until a skewer comes out clean. 

Let cake cool in tim for 10 minutes and remove and serve.

Photography by Elisa Watson. Pictured: Fresh Organic Goods Almond Milk.

How good is granola? Whether it's with yoghurt and fruit for a delicious breakfast, or just a handful shoved in your mouth for an afternoon snack, granola is one of those foods I always recommend you have made on hand. This is a very simple gluten free granola which is refined sugar free, lactose free and also superbly delicious. I'm sure some of you will have picked up my ever growing love of both ginger and dates, so this muesli includes them both to add that extra little something special! I like to make up some granola or muesli on the weekend and store it in an air tight container or jar ready for me throughout the week so there are no excuses for leaving the house without breakfast (even if it's eaten on the run!).

So, start your week off on a good note and whip up a batch of this beautiful granola! You will be able to find all the ingredients you need at your local health food store, and if you're in Melbourne you can head to The Staple Store in Ripponlea as these women specialise in muesli  and will help you get together all the ingredients you need! 

Don't make excuses for skipping breakfast. Make sure you spend that moment mentally preparing for your day and taking a moment for yourself to enjoy beautiful food. Even if it means waking up that extra 15 minutes earlier, wake up, go outside, breath, have a cup of tea and sit down and nourish your body with something nutritious. You will have longer lasting energy throughout the day, and won't be reaching for the biscuits when you get to work! 

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Ingredients
1 1/2 cups puffed brown rice
1 cup puffed quinoa
1 cup desiccated coconut
1 cup brown rice flakes
1/2 cup linseeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
3/4 cup rice malt syrup
1/3 cup tahini
1/2 cup maple syrup or raw honey
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp vanilla paste or 1 vanilla bean (scraped)
6 medjool dates (chopped)
1/4 cup chopped pecans (optional)

Method
Preheat oven to 180ºC/350ºF.

Place all ingredients into a bowl and mix until combined and well coated.

Spread onto a lined oven tray and place into the oven for 15-20 minutes or until granola is golden. You may have to use two oven trays or bake the granola in two batches. Check the granola half way through and mix with a fork to ensure extra crunch and that everything gets toasted.

Remove from oven and allow to cool on the tray. Once completely cooled, break granola up into pieces and place into an air tight container or jar. The granola will keep for 2 weeks.

Serve with yoghurt, fruit and/or your favourite nut mylk and enjoy!

I hope my winter seasoned friends are currently enjoying the cold and those of you lucky enough to be having summer are soaking up every bit of Vitamin D that you can! There are so many exciting things coming from Kenkō which I can't wait to share with you all and bring forward to the community. As of October I will be holding cooking workshops in Melbourne and I am currently working on bringing some videos and giveaways to the website for you all to enjoy! I've also been working on something VERY big which I am bursting to share with you but unfortunately my lips still have to be sealed for a little bit longer! All will be revealed soon I promise!

Alongside these goodies (after many requests), the time has come for Kenkō to return to it's roots with new 'old school style Kenkō' recipes and reviews! Each week from now on I will be posting two recipes on the website and a review of something I'm totally digging! For this week I have decided to compact the review and second recipe into the one post and I hope you enjoy it. This week I am looking at my ever faithful kitchen friend, my Vitamix, and also a delicious recipe for a creamy dreamy Vanilla Matcha Protein Frappe!

Have a beautiful weekend and get in the kitchen! xx

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Vitamix 'Total Nutrition Center' Review

Vitamix Total Nutrition Center. Photographed by Elisa Watson.

Vitamix Total Nutrition Center. Photographed by Elisa Watson.

Recently I have been getting some emails from different subscribers about what blender and kitchen gadgets I recommend and so I thought it was time to do another website review! One of my favourite gadgets, and something I find both helpful and rewarding every single day in the kitchen is my Vitamix 'Total Nutrition Center'. I've been very lucky to have used this gadget for around four or five years now and I'm still just as in love with it today as I was the day I got it. 

The Vitamix is a great tool for sweet and savoury dishes as well as both hot and cold dishes. I can whip up gorgeous raw desserts in seconds, or make a smooth hot soup in a minute or two! It really is a miracle worker! Although the machine looks quite simple, it has been engineered and designed so that it can undertake so many complex tasks without any trouble at all.

The Vitamix 'Total Nutrition Center' has two main switches - one to take it to maximum power on the right of the machine, and the on switch on the left which allows you to choose your speed easily and smoothly using the dial in the middle. Each time you gently move the dial around you build up the speed of the blade and give it more power! The start is great for chopping vegetables or nuts or you can move up to be able to make banana ice cream within a minute on the last setting or create nut butters quickly and simply!

I would definitely recommend the Vitamix to anyone who was interested in getting a high speed blender as though they are an expensive tool, they come with seven years warranty and will definitely live on past that without being out of date! I have watched friends buy cheap blenders and viewed on as the motor blows as it struggles to blend a simple smoothie or nut butter. As a result I've seen countless machines thrown into bins and be replaced with another cheap blender just to have the same thing happen again! My Vitamix works and looks just as brilliant as it did when I first got it in the kitchen, it's stylish, it's practical and it really is a kitchen luxury.

The team at Vitamix are friendly and if you ever have any worries they are helping you without hesitation in a prompt and kind manner. I know that you definitely have to save up a bit extra to afford a Vitamix machine but in my eyes it's worth every penny for everything it can make and all the time it saves!

You can check out more information on the Vitamix on their website or Facebook page.

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Matcha Protein Frappe

Photography by Elisa Watson.

This is a very very simple recipe but one of my absolute favourites after a work out. It's energising, full of protein and ridiculously delicious plus it only takes about 30 seconds to create in a Vitamix or high speed blender. Matcha powder has so many great benefits for the metabolism, immune system, skin and body and adds such a great flavour when paired with the vanilla protein. It's a must try drink and for any of you who love hitting the gym like me this is a great way to recover and much more satisfying than a boring protein shake on it's own! 

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Ingredients
400ml filtered water or unsweetened almond milk
1 scoop vanilla flavoured protein powder (I use a vegan alkaline protein)
1 cup ice
1-2 tsp matcha powder

Method
Add all ingredients into your high speed blender and blitz until combined.
Pour into a glass or bottle and enjoy after a workout or as a delicious, creamy and energising snack!

You can also add in fresh kale, greens powder, a frozen banana, maca powder, magnesium or any other favourites you may have! If not enjoy on it's own in all it's simpleness!

Photography by Elisa Watson, styling by Kate Bradley (Kenko Kitchen) for Nourish Magazine July/August 2014.

After 8 weeks, this is the last of my Korean recipes that I present you with and I saved the best until last! Bulgogi Tofu Korean Bao! These steamed buns, for those who have not consumed a 'bao' before, are absolutely soft, pillowy bites of deliciousness. Paired with the sweet and saltiness of the bulgogi tofu and you have a match made in Korean heaven! These are great to serve up to guests as an entree, party snack or just something to really wow the family or a friend! They are simple to make (I promise) and are so fun to put together! You can mix and match ingredients - adding in more salad or flavours as you see fit!

If you don't like the steamed buns, you can simply just make the Bulgogi Tofu on it's own and serve it with some brown rice and vegetables, or enjoy it with some salad! It is an absolute treat and if you're yet to taste the Bulgogi flavour before I urge you to give this recipe a try!

I hope you have enjoyed this little taste of Korea on Kenkō. I will continue to bring you new recipes from countries around the globe each week and the next country to be featured is Jamaica, so be sure to get stocked up on some pineapple and coconut!

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 Serves: 4-5

Ingredients

For the bulgogi tofu
250g tofu block
5 spring onions
1/2 brown onion
1 tbsp minced garlic
1” knob ginger (grated)
1/3 cup grated nashi pear
2 tbsp apple sauce
3/4 cup tamari
4 tbsp sesame oil
6 tbsp coconut sugar
1 tsp cracked black pepper
1 tsp chill flakes
1 tsp sriracha
5 tbsp mirin
2 tbsp rice vinegar

For the bao buns
4 1/2 cups good quality bakers flour or white spelt flour
1 cup warm water
1/4 cup white coconut sugar or xylitol
2 tbsp rice bran oil
8g yeast
1/2 cup boiling water
2 tbsp sesame oil

To serve
1/2 cucumber
1 tbsp sesame seeds
1/2 tsp mirin

Method
To begin, chop the tofu into 1/2cm thick pieces and place into a dish. Slice the spring onions into 1cm pieces and place on top. Cut up the brown onion into slices and also place on top.

Place all other remaining bulgogi tofu ingredients into a bowl and then pour over the tofu/spring onion/onion. Place a lit onto the dish and place in the fridge over night or at least 4 hours.

To make the bao, begin by placing the yeast into the warm water in a bowl. Add in 1 cup of the flour and mix in. Cover with a tea towel and set aside for an hour.

Dissolve the sugar and oil into 1/2 cup boiling water. Stir and then let cool.

Add in the remaining flour into the boa mix alongside the cooled sugar water. Knead the bread until smooth and place into a lightly oiled bowl. Cover with a damp tea town and let rise for 1-2 hours or until doubled.

Divide into 12-15 balls and knead each ball.

Flatten into a oval, place a chopstick in the middle and fold over. to create your “bun”. Remove chopstick, and place bun onto a small sheet of baking paper and place into the steamer. Let sit in the steamer  to rise further for 10-15 minutes. Brush each bun with sesame oil and then let steam for 10 minutes in a tightly sealed steamer.

To cook the bulgogi tofu simply place into a fry pan and cook for 15 minutes or until nice and caramalized. Remove from heat.

To serve, place some tofu into a fresh boa bun, add in some cucumber, a splash of mirin and sprinkle of sesame seeds. Enjoy immediately.

Photography by Elisa Watson, styling by Kate Bradley (Kenko Kitchen) for Nourish Magazine July/August 2014.

My love affair with Korean food continues, and this week I am sharing the recipe for one of my all time favourites - Bibimbap! Bibimbap is packed with flavour and has so many individual elements which when put together create a taste explosion in your mouth! With the perfect balance of raw and cooked foods its hard to go wrong with this balanced dish.

The bibimbap is easily made vegan just by excluding the egg. So for those who are vegan or who may be allergic to eggs, this recipe is still for you and is still just as tasty without!

Alongside Bibimbap, I love Kimchi - the fermented Korean cabbage/vegetable dish. I love to make this and have it in my fridge, ready for me to eat at any time. Fermented foods do wonders for our gut bacteria and I always like to include a little bit everyday in my diet. It keeps my gut happy, and my taste buds happy!

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Bibimbap with Kochujang Sauce

Serves 1

Ingredients

For the bibimbap bowl
1/4 cup brown rice
1/2 carrot
1/4 cup kimchi (see Kimchi recipe)
100g tofu
1/2 cup mushrooms (shiitake, enoki or button)
1 tsp rice bran oil or sesame oil
1/4 tsp kelp flakes
1/2 small cucumber
1 cup spinach
1/4 cup bean shoots
1 tsp white sesame seeds
1 tsp black sesame seeds
1 egg

For the kochujang sauce
2 tbsp minced chilli
1 tbsp minced garlic
1 tbsp rice vinegar
1 tbsp tamari
1/2 tsp srichacha
1/4 tsp cracked black pepper
1 tbsp sesame oil
2 tbsp sesame toasted sesame seeds
1 spring onion
2 tbsp coconut sugar

Method
To begin, cook the brown rice and then place into the centre of a bowl. Julienne the carrot and place in one corner. Put in some kimchi into another corner.

Cut the tofu into small triangles and place into another corner.

For the mushrooms, simply cook in 1 tsp of oil and the kelp flakes then place into another corner of the bowl. Cut up the cucumber into half moons and place.

For the spinach simply whilt by steaming or in a non stick pan and place into a bowl with the bean shoots in the remaining corner.

Next sprinkle the rice with the white sesame, and the tofu with the black sesame seeds.

For the sauce, simply place all ingredients into a small food processor and blitz into a sauce.

Fry the egg in a non stick saucepan and place on top. Drizzle with the sauce and enjoy.
 

Easy Kimchi

Serves: 4-5

Ingredients

1/2 chinese cabbage
2 tbsp pink lake salt
1/4 cup rice vinegar
2 tbsp minced chilli paste
1 red chilli (sliced) optional
1 tbsp korean chilli powder or chilli flakes
1 tsp minced garlic
1” knob ginger (grated)
3 spring onions
1/2 tsp kelp flakes
1/4 tsp tamari

Method
Remove the core of the cabbage and slice into rough 1-2” pieces. Toss the cabbage in the salt and place into a colander. Put a plate on top of the colander and leave for 24 hours.

Rinse some of the salt of the cabbage and drain - squeezing any excess liquid from the cabbage.

In a bowl, mix together the remaining ingredients. Add in the cabbage and place into a jar.

Leave the jar on the bench for 24-48 hours before placing into the fridge. For a better tasting kimchi leave in the fridge for a few days to ferment before eating.

Photography by Elisa Watson, styling by Kate Bradley (Kenko Kitchen) for Nourish Magazine July/August 2014.

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 Serves 4-5

Ingredients

For the noodles
200g sweet potato noodles (glass noodles)
75g shiitake mushrooms
1 carrot
1 brown onion
1 1/2 cup chopped Chinese cabbage
125g tofu
2 cloves garlic
2 tbsp sesame oil
2 tbsp tamari
2 tbsp coconut sugar
2 tsp mirin
2 cups spinach

For the sauce
1/2 cup tamari
2 tbsp coconut sugar
1 tbsp rice malt syrup
4 cloves garlic
2 tbsp sesame oil
1/2 tsp kelp flakes

To serve
2 spring onions

Method
Begin by preparing your glass noodles and setting them aside. Simply add noodles into a bowl of boiling water and let sit for 15-20 minutes or until tender. Drain liquid and set aside.

In a large frypan or medium saucepan add in the sliced shiitake mushrooms, the carrot (julienned), the onoon (diced) and the chinese cabbage. Add in the tofu (cut into cubes), garlic, sesame oil, tamari, coconut sugar and miring and let cook for 10 minutes or until vegetables are softened and onions are translucent. Add in the spinach and toss all ingredients through the glass noodles.

In a small bowl mix the sauce ingredients; tamari, coconut sugar, rice malt syrup, garlic (crushed), sesame oil and kelp flakes. Mix together and pour over the noodles. Combine everything together and serve with chopped spring onions.

Best enjoyed immediately.