FRESH VEGAN Issue 4
Issue 4 Would seem our biggest issue yet! Seeing food from Japan with original Japanese recipes and Chefs from all over our Planet creating their version of Japanese Sushi from Montreal, New York, Japan and London. Interviewing possibly one of my personal favourite companies Clearspring, sharing their unique knowledge on Noodles, our Editor Jacqui interviews them and they share a unique recipe. Mayumi Nishimura traditional Macrobiotic Chef shows us how to make traditional Japanese dumplings as well as sharing recipes from her book and even a competition to own one of her books. Luke Berman shows us what to eat In Kenya and Emily interviews the author Shushana Castle from Rethink Food which Features over 100 doctors, 8 renowned nutritionists, and 8 elite athletes from around the world, covering the benefits of a plant based diet and the diseases associated with eating animal products. Vicki Cosio, Veganuary, Vegan Mashup TV, Day Radley with the best Raw food restaurant to eat in whilst in London are amongst others featured in this issue 4.
Issue 4 Would seem our biggest issue yet! Seeing food from Japan with original Japanese recipes and Chefs from all over our Planet creating their version of Japanese Sushi from Montreal, New York, Japan and London.
Interviewing possibly one of my personal favourite companies Clearspring, sharing their unique knowledge on Noodles, our Editor Jacqui interviews them and they share a unique recipe.
Mayumi Nishimura traditional Macrobiotic Chef shows us how to make traditional Japanese dumplings as well as sharing recipes from her book and even a competition to own one of her books.
Luke Berman shows us what to eat In Kenya and Emily interviews the author Shushana Castle from Rethink Food which Features over 100 doctors, 8 renowned nutritionists, and 8 elite athletes from around the world, covering the benefits of a plant based diet and the diseases associated with eating animal products.
Vicki Cosio, Veganuary, Vegan Mashup TV, Day Radley with the best Raw food restaurant to eat in whilst in London are amongst others featured in this issue 4.
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Vegan Shumai<br />
(make 12 pieces)<br />
Ingredients:<br />
12 pieces Shumai skin (store bought)<br />
1cup of Seitan (or soy protein)<br />
2/3 cup of onion<br />
2-3 cloves of garlic<br />
2-3 dried Shitake mushroom (soak in the water to reconstitute)<br />
pinch of sea salt<br />
pinch of black pepper<br />
1-2 Tbsp unbleached white flour ( or Kuzu , Arrowroot flour cnabe<br />
used)<br />
Dipping sauce:<br />
1 Tbsp Brown rice vinegar<br />
2 tsp Shoyu<br />
1 tsp Mustard of your choice (optional)<br />
1) Mince Seitan, onion, garlic and Shitake mushroom.<br />
2) Place all ingredients except unbleached white flour in the bowl and<br />
mix them well by using hand.<br />
3) Add unbleached flour ( just enough to hold ingredients together) to<br />
the bowl and mix them well.<br />
4) Make shape as picture.<br />
5) Bring water to boil in the pot. Place steamer with some leafy<br />
vegetable ( slice it if nessery)<br />
in the bottom of the steamer then place Shumais on top of leafy<br />
vegetable. This will prevent skin stack in bottom of steamer.<br />
6) Steam for 10 to 15 minutes till done.<br />
7) Serve them with Dipping sauce which simply whisk all ingredients<br />
in a small cup.<br />
*nice to accompany with steamed vegetables.<br />
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