Comments on: The Quick and Easy Vegetarian Spa Meal… at home

By: Book of Yum - Blog

Book of Yum - Blog — Wed, 22 Aug 2007 19:07:31 +0000

[...] In Japan and Korea, Buckwheat is used in noodles respectively called soba and memil guksu. Unfortunately, while I can’t speak for Korean buckwheat noodles, almost all Japanese soba noodles also contain wheat. Luckily, while I was living in Japan I was able to find an exception: a 100% soba flour noodle, although it did contain a warning in Japanese that it is produced in a factory that also works with wheat products. Luckily, I never seemed bothered by it, and I was immensely happy to be able to experiment with at least one traditional Japanese ingredient. One of my most recent experiments with soba noodles was a spa salad, but I also enjoy using them in fox noodle soup, a dish that contains fried tofu and soba noodles in a rich, salty broth. Interestingly, while gluten intolerance is rare in Japan, serious soba allergy seems about as common as peanut allergies are in the states. I worked with several Japanese teachers who had a serious, life threatening allergy to buckwheat. Luckily I think this kind of allergy is far less common in western populations. [...]

By: MOBY

MOBY — Fri, 10 Aug 2007 21:39:26 +0000

I can’t add your post to Digg. How I do this?

By: Book of Yum - Blog

Book of Yum - Blog — Tue, 17 Jul 2007 22:58:06 +0000

[...] I made French Socca, a French Chickpea Crepe Flatbread the other night for dinner, and topped it with a caramelized onion, artichoke heart, tomato, and calamata olive mixture. It was delicious, but I ended up with half of a can of artichoke hearts left over. I wasn’t sure what to do with them until I caught sight of the thriving basil plant on my patio. How about an artichoke heart, basil pesto using something other than pine nuts… something like… pecans? And so a recipe was born. I wanted something light and summery, with less calories than the typical pesto, so cutting out the cheese and limiting the oil made sense. I used two tablespoons of sweet, fruity, locally produced olive oil and somehow that was just enough. Even DH, who isn’t ordinarily a huge fan of pesto, enjoyed this light, summery dish. I paired it with some chilled Celestial Seasonings Tea, A variation onSouthern Fried Tofu, and leftover chilled Roasted Chili Garlic Broccoli. To me, nothing says summer like the sweet, piquant flavor of basil pesto. It would be perfect paired with a classic fresh mozzarella, tomato, and basil leaf salad. If you thought pesto was off limits due to dairy intolerance or calorie concerns, think again! Pesto can be as light and allergen friendly as you like. [...]

By: vegetablej

vegetablej — Thu, 21 Jun 2007 23:43:40 +0000

Thanks so much for the picture of the soba! I will track it down and if I can find it will be in summer recipe heaven; maybe I’ll feature it on the website, too.

I’ve tried Tengu pasta but lately all they seem to have is a rather vile, to me, high-protein pasta made from soy. I’ve asked them to order Tinkyada but had no luck.

I’ll try to find the rice pasta the next time I’m in a big city, but since I’m in Shikoku and don’t go up that often maybe FBC will be quicker.

Tofu is only as good as the brand. I get organic silky and it’s creamy and cold with no off flavour, rather like a topping of yoghurt. Saying that makes me think that maybe I could flavour it with fresh fruit and make a nice yoghurt substitute or even ice cream.

Also try it topped with a goma dressing (if you like sesame). That un-blands it pretty quick.

Thanks again! :)

By: yum

yum — Thu, 21 Jun 2007 02:36:52 +0000

Welcome Vegetablej,
It is so nice to see new visitors, and not more spam monsters! Lol. You’re in Japan, right? I’m not sure where you are, but I was able to find (white) rice pasta in the yuppie “international” section of gourmet grocery stores in Japan that was naturally gluten free. (I was in Chiba City, near Tokyo though) Although I used soba, any pasta would work for this recipe. I buy a Japanese brand that I also found in Japan- It is sold all over Japan, in the larger grocery stores. Here’s an url with an image:
http://store.yahoo.co.jp/k3onlineshop/m-011.html
The only catch is that it is made from, 100% soba flour with no wheat but says that there are wheat products made in the same factory. However, I am pretty sensitive and didn’t react to it. They also sell it, if I remember correctly, at the Makuhari Costco. And I also bought GF pasta from Tengu Foods, although it’s a bit pricey.
You could also try wild rice, or even dry-ish brown rice, or just veggies. Although I’m sure my Japanese friends would cry to hear me say this, I am just not that wild about plain, cold tofu…but it can be yummy seasoned or grilled. I hope there are some recipes here that will work for you, wherever you are. :) Best wishes and happy GF vegetable eating!
-Sea

By: vegetablej

vegetablej — Thu, 21 Jun 2007 01:55:33 +0000

Hi sea:
Looks like you have some great recipes here!

I’d love to try the soba salad, but it’s impossible to find soba with no wheat in it here. However I’ve been beating the rainy season heat with lots of salads with a base of sweet shredded cabbage,lettuce and other veggies, like tomatoes, peppers, shredded carrots and topping it with fresh, not fried tofu, though that looks good too. If you want to try it you get the silky tofu and slice it in thinish squares in the package before putting it on top of the salad. Shiso salad dressing or good old oil-and-vinegar-with-herbs is topping.

I’m looking forward to reading over your site and trying more of the recipes. I do have some gluten-free pasta on order from the states and when it get here I’ll be making pasta salads.:)