Vegan Japanese Cuisine: Deep-fried Tofu Balls by Robert-Gilles Martineau

Meat balls, or any balls for that matter, don’t have to be made with meat, eggs or dairy products to be attractive and tasty. It is quite a simple task to create them when you have tofu around! Here is an easy and healthy recipe: Deep-fried Tofu Balls:

Vegan Japanese Cuisine: New Lotus Roots & Umeboshi by Robert-Gilles Martineau

Lotus roots, when new and fresh, should be prized for their great natural taste. They can even be eaten almost raw after a little marinating. The Japanese have a simple and delicate way to prepare them with umeboshi/Japanese pickled plums, which should please vegans and vegetarians (and omnivores). It certainly makes for a great snack…

Brown Rice Inari sushi. by kiyoaki kato

good vegan dish.Sweet sour rice in fried tofu name Aburage.This bag shaped fried tofu may get it at japanese store.good lunch menu.

Beetroot Cutlet / Tikki / Pattice by Mira

Indian Coffee House @ Kozhikode is very famous for its yummy cutlets. The speciality is that they use beetroot as one of the ingridient for the cutlet which is accompanied by Beetroot based sauce. The waiters in their traditional uniform with a fanned turban on head moves swiftly catering to the needs. You cannot expect a good…

Vegan Japanese Cuisine: Fried Bell Peppers, Shimeji Mushrooms & Umeboshi by Robert-Gilles Martineau

Easy Vegan Japanese recipe!

Vegan Chinese Carrot Salad by Robert-Gilles Martineau

Chinese Cuisine, especially salads can be easily adapted for vegan and vegetarian priorities as shown in this simple and adaptable recipe!

Cavolfiore alla napoletana by Frank Fariello

Here's another quick and easy vegetable side dish or light supper: "Neapolitan style" cauliflower, known in Naples itself as cavolfiore con passi e pinoli. A recipe for this dish is contained in the classic tome, La cucina napoletana by J.C. Franscesconi (recipe 527 on page 534).

Lotus Root Chips by Lydia Teh

Easy to make at home for entertaining.

Vegan Japanese Cuisine: Yuzu Miso Dressing by Robert-Gilles Martineau

Vegan and vegetarians do sometimes experience problems making dressings for their food. The Japanese have an easy and very tasty way to remedy for such an issue: Yuzu Miso Dressing/Lime and miso dressing!

Vegan Japanese Cuisine: Daikon Chrysanthemums by Robert-Gilles Martineau

Here is a simple and “artistic” recipe using daikon and yuzu/lime. It’s called 菊花大根/Kikuhana Daikon which can be translated as Chrysanthemum Daikon. You don’t need Chrysanthemums, but only cut the daikon into the shape of the flower!

Latke's by Farrell May Podgorsek

This is a very crispy latke with a small, creamy center. These can be made gluten free and egg free. I strongly prefer the egg replacer over eggs. Egg Replacer is a tapioca starch product that helps bind the potato mixture. It can be found at Natural Food Stores and lasts forever. Read through directions carefully before…

Japanese Vegan Snack: Ume-Shiso Kyuuri/Cucumber, Pickled Plums & Perilla Salad by Robert-Gilles Martineau

Here is one simple recipe I consider as a Japanese “National” snack that will have all vegans and vegetarians rushing for: Ume-Shiso Kyuuri/Cucumber, Pickled Plums & Perilla Salad! Ingredients might not be easy to find, although they are probably…

Vegan Japanese Cuisine: Persimmon Salad by Robert-Gilles Martineau

Persimmons are still found anywhere in Japan and more and more abroad. Sweet they might be but they do provide a great taste when combined in salads with supposedly sour ingredients. Here is a simple appetizer/salad recipe that should tempt everyone! Persimmon salad!

ZUcchini and Potato in Soy sauce Marinade by Robert-Gilles Martineau

Zucchini is a very versatile vegetable that can be paired with all kinds of other ingredients.

"Cheezy" Kale Chips & Mojitos by Kiki Thompson