A few days ago I saw a homemade poptart pin on Pinterest and I had to make some. That particular recipe called for one cup of butter. My image of poptarts is junk food that you eat once in a while for fun. I probably haven’t had one since I moved to Japan and I hadn’t given them a thought until I saw that pin. If I’m going to use a cup of butter I’m going to make something like shortbread, not poptarts. I searched a bit on google and came across the recipe on Peas and Thank You. A quarter cup of butter is more reasonable for me. I made a non-vegan version of them but if you are vegan use the recipe as is.
Changes I made to the original recipe:
- 1 cup of all purpose flour, 1/2 cup barley flour (麦こがしmugikogashi)
- butter instead of margarine/coconut oil
- honey instead of maple syrup/agave
- skipped the icing
These were really good. They didn’t taste like actual poptarts, they were better. I really liked the taste of the barley flour. I found the barley flour in the section of the supermarket that has the ingredients for making traditional Japanese sweets.
I saw a great looking coconut chicken with chili dipping sauce recipe on Budget Bytes and I knew I had to make them. I will make the chicken version in the future but I played around with tofu first. I had some coconut milk powder leftover from a curry a while ago and decided to use that as my coconut flavoring since I didn’t have any coconut. These have a hint of coconut flavor and taste great with sweet chili sauce.
Baked Coconut Tofu Fries
Inspired by this recipe
1 large block firm tofu
1 tablespoon coconut powder
1 cup panko (Japenese bread crumbs)
salt and pepper to taste
Thai sweet chili sauce (for dipping)
Drain the tofu, wrap in a clean cloth and put something heavy on top to drain the water. Let sit for a couple of hours. When the tofu is drained, preheat the oven to 180 C. Cut the tofu into large fries – about steak fry size. Don’t cut them too thin or they will break. Put the panko, salt, pepper and coconut powder in a ziploc bag, seal and give it a shake. Put the egg in a bowl with a bottom wide enough to be able to coat the fries with ease and give it a quick whisk. Dip the fries in egg, give them a shake in the panko mixture and put them on an oiled or non-stick baking surface. Bake for 30 minutes. They should have started to brown. I took mine out early because I was hungry but you can go darker than the picture.
Thai Sweet Chili Sauce
I had a vegetarian friend over for dinner this week so I decided to find something on the internet to make. I had never looked at Japanese vegetarian blogs and thought it was about time. I came a “[Nakaya] no Gohan” – a great resource for vegetarian cooking in Japan. The blog is in Japanese and they update almost every day. There are a few of their recipes on my to make list.
These onions would be good as a side dish, as a hamburger topping or added to your favorite salad. I mixed them up with barley and lentils for a nice little side dish.
Carmelized Ginger Miso Onions
Original recipe here on [Nakaya] no Gohan
2 onions, sliced thinly
1 1/2 tablespoons miso
1 tablespoon grated ginger
2 tablespoons ground sesame seeds
Add the onions to a sauce pan with one tablespoon of water. Top with the ginger and miso. Cover and cook on low heat (stirring occasionally) until the onions have carmelized. Turn off the stove and add the sesame seeds. Serve.