Soy-braised Radish

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Braise the Root (aka Soy-Braised Radish) This is my absolute favourite way to cook radish, and one of the first #vegan dishes I learned to make. I saw it in a cookbook that called for ingredients I didn’t have then (sake, mirin, tamari, kombu). Undeterred, I subbed my way into a simpler but satisfying version that I've been making since. I like cooking the #radish until it is completely tender and has that dark golden color all the way through, and the cooking liquid has reduced and turned sticky. Serve it with sautéed mushrooms, pickled shiso leaves, a cup of miso soup, fried tofu, and brown rice and imagine yourself dining in a Japanese temple. (Mabi) 3 medium radishes, peeled and sliced into ¾-inch discs 2 cups of water 2 Tbsp soy sauce (coconut aminos to make it gluten free) 2 pcs of dried shiitake mushrooms 1 tsp coconut sugar sesame oil, white sesame seeds 1. In a large deep pan, add water, soy sauce, and sugar. Bring to a boil to dissolve the sugar. 2. Lower heat to a simmer and add the radish discs and mushrooms in a single layer. Cover with the lid. 3. Cook until you can easily insert a knife into a radish, around 20 to 30 minutes, checking every 7 to 10 minutes and turning the slices each time. 4. Remove the lid and let the liquid reduce until it glazes the radish slices. Remove from heat. 5. Slice the mushrooms in half and serve everything drizzled with sesame oil and garnished with sesame seeds. Note: Braised radish is usually simmered without a lid in step 2, and takes about 45 mins to an hour. If you want the more traditional way of making this dish, check out Serious Eats, which my friend G recommends. #veganfoodshare #vegansofig #whatveganseat #plantpowered #plantstrong #plantpusher #plantbased #veganjapanese

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Cabbage Sayote Salad

by Asha Peri

3 green cabbage
2 pcs. sayote
1 PC. pomelo
3 pcs. red radish
cilantro
1/2 cup cashews
6 pcs. shallots, fried in coconut oil (optional)

DRESSING: 1/4 CUP EACH
1/2 cup tahini
3/4 cup water
4 T sugar
1/2 t salt (or less)
2 T coconut aminos
1/8 t bird’s eye chili

Braised Daikon and Green Papaya

By Mabi David / Me & My Veg Mouth

1 lb of peeled and chopped/sliced daikon and green papaya
2 T soy sauce
1/4 c mirin
2-3 pcs dried shiitake mushrooms
2-inch strip of dried kelp (optional)
Make the dashi
Slice the daikon in 3/4-inch thick rounds, slice the papaya in roughly the same size.
Add to pan and enough water just to almost cover the daikon.
Add soy sauce, mirin, mushrooms and dried kelp. Bring to a boil then reduce to a simmer. Cover and let cook for 30 minutes.
Twenty minutes into the cooking, when daikon is almost cooked, add green papaya. Cover again and cook until tender.