Thursday, December 25, 2008


I've never been one of those people who claims that fake crab tastes like crab, or that a seitan fillet is a dead ringer for chicken breast, but I don't see any problem with creating alternative versions of certain foods. No copyright issues there - just a bit of imagination. So, this Christmas, I'm going for the real fake thing, and I'm doing it in style: hijiki caviar and tofu sour cream. (both recipes from the Natural Gourmet School)

Hijiki Caviar

1/2 cup hijiki
2 tablespoons sesame oil
2-3 tablespoons shoyu
2 shallots, minced
2 cloves garlic, minced
1 tablespoon olive oil
sea salt
lemon juice
2 tablespoons grated ginger, squeezed through cheesecloth to make juice

1. Soak hijiki in water for 15 minutes
2. Remove hijiki from water and saute in sesame oil for 3 to 5 minutes. Add water to cover, bring to a boil, add shoyu and cook until all liquid is evaporated.
3. In another pan, saute shallots and garlic in olive oil for 5 minutes
4. While shallots are sauteing, finely chop the hijiki
5. Season with shoyu or sea salt, lemon juice and ginger juice to taste. Serve with tofu sour cream...

Tofu Sour Cream

12 ounces soft tofu, blanched
juice of 1 lemon
1 teaspoon sea salt
1 tablespoon EVOO
2 tablespoons water
1/2 bunch dill

1. Blend tofu, lemon juice, salt, olive oil and water until smooth and creamy
2. Add dill and blend for 30 more seconds

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