Tuesday, July 21, 2015

Vegan Sashimi/Sushi



I wanted to introduce you all to Konnyaku Sashimi Slice, so I went to H-Mart to buy a few packets, but they don't sell it anymore. So since I have the Konnyaku Jelly Powder I figured Id develop my own...

The blocks of Konnyaku before slicing

Vegan Sashimi/Sushi

This will give you a different, more meaty texture for your vegan Sushi or Sashimi platter. These slices have the texture of seafood NOT Jello. If they dont have that texture you did not boil it long enough

 Konjac/Konnyaku is the root/yam of the Amorphophallus Konjac plant. It is rich in fiber but has virtually NO CALORIES OR CARBS. It is used in diet supplements and diet foods like those Tofu Shirataki Noodles in the supermarket. It has a texture like lobster or shrimp.

DO NOT use Konnyaku Jelly Powder with vegetable puree or juice! It will clump up and form lumps that will not unclump. You must mix it with a powder first (be it veggie powder or sugar or Splenda) it acts as a buffer to prevent clumping.

Various Dried Vegetable Powders (beet, carrot, tomato, kelp, spinach)
Karashi or Wasabi Paste
Ginger Paste (Only this brand)
Tabasco
Marmite
Roasted Sesame Seeds
Salt
Water



..
Carrot Ginger
1 cup water
5 grams Konjac Powder
3 t Carrot Powder
1 inch Ginger Paste
 Salt to taste

Mix the Ginger paste and salt with the water in a small bowl.
Mix the Carrot powder with the Konjac powder in a small pot till thoroughly mixed then add the water ginger mixture and whisk swiftly and bring to a boil over High Heat (IT MUST BOIL). Pour into a small plastic mold and refrigerate till very firm. Unmold and slice





Tomato Tabasco
1 cup water
5 grams Konjac Powder
3 t Tomato Powder
Tabasco to taste
 Salt to taste


Mix the Tabasco and salt with the water in a small bowl.
Mix the Tomato powder with the Konjac powder in a small pot till thoroughly mixed then add the water Tabasco mixture and whisk swiftly and bring to a boil over High Heat (IT MUST BOIL).. Pour into a small plastic mold and refrigerate till very firm. Unmold and slice




Kelp Karashi
1 cup water
5 grams Konjac Powder
1-1/2 t Kelp Powder
1/2 inch Karashi or Wasabi Paste
  Salt to taste

Mix the Karashi paste and salt with the water in a small bowl.
Mix the Kelp powder with the Konjac powder in a small pot till thoroughly mixed then add the water Karashi mixture and whisk swiftly and bring to a boil over High Heat (IT MUST BOIL).. Pour into a small plastic mold and refrigerate till very firm. Unmold and slice





Spinach Sesame
1 cup water
5 grams Konjac Powder
1-1/2 t Spinach Powder
1/2 T crushed Roasted Sesame Seeds
  Salt to taste

Mix the Spinach Powder, salt and Sesame with the Konjac powder in a small pot till thoroughly mixed, then add the water and whisk swiftly and bring to a boil over High Heat (IT MUST BOIL).. Pour into a small plastic mold and refrigerate till very firm. Unmold and slice





Vegan Borscht
1 cup water
5 grams Konjac Powder
3 t Beet Powder
1/2 t Marmite


Mix the Marmite with the water in a small bowl.
Mix the Beet powder with the Konjac powder in a small pot till thoroughly mixed then add the water Marmite mixture and whisk swiftly and bring to a boil over High Heat (IT MUST BOIL).. Pour into a small plastic mold and refrigerate till very firm. Unmold and slice

Serve with Ponzu, Soy Sauce, Wasabi Paste, Gari Sushi Ginger, and/or Miso-Vinegar Sauce

ATTENTION:
If yours have the texture of jello, you can save them by putting the block into a plastic bowl and microwaving it for 3-4 mins until it boils and pouring it back in the mould and refrigerate again.

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