Plant Based OnigiriBy chef-Julia.comOnigiri, or rice balls, typically filled with assertively flavored ingredients, such as umeboshi plum, and wrapped with nori seaweed are packed into lunch boxes (obento) or eaten as a snack or meal. Plant based fillings such as mushrooms with ginger and garlic, simmered tofu, Japanese sweet potatoes, eggplant, and hijiki seaweed with carrots make the most scrumptious onigiri.
Vegetable SushiBy chef-Julia.comUnable to find a vegetable sushi with plenty of flavor, texture and variety, I decided to combine both cooked and raw vegetables. The simmered shiitake mushrooms, blanched and seasoned spinach with sesame seeds and red chili, lightly pan steamed carrots, and braised gobo (burdock) root, raw crispy Japanese cucumbers, along with the creamy, rich avocado provide a combination of flavors that bring me back to my mother's kitchen. Burdock root, (gobo) looks like long pieces of wood and can be found in Asian supermarkets and some grocery stores.
PLANT BASED MISO SOUP WITH TOFUBy chef-Julia.comThis plant-based version of miso soup has everything--vegetables, protein from miso and tofu, wonderful flavors and textures. It can be eaten as a meal or as a side dish. Change the flavor by adding rice vinegar, garlic and ginger, if desired. My Japanese mother ate a version of this soup every day, using whatever fresh vegetables she had on hand.