Strawberry Parfait

I think that Japanese style desserts are known for their visual appeal. Parfaits in particular are always very cute, and look delicious. This was one of my most eagerly anticipated recipe adventures, and I look forward to sharing the recipe with you! My version is actually pretty healthy, all things considered, so this could be a dessert you could have more than just once in a while.

Gintama is one of my favorite anime. It is adapted from a manga created by Hideaki Sorachi. It is a comedy set in an alternate universe version of Edo-era Japan. The series centers around a man named Sakata Gin, who is a former samurai who is taking on odd jobs to make ends meet. He's not very motivated, and often fails to pay his bills on time. The other two main characters are Shinpachi Shimura and an alien race girl named Kagura. Together they work to solve the problems of the locals. 

The thing I love about this series is that it perfectly blends comedy and drama. Most of the show is comedy. There is a lot of farce and silly humor, but then after a purely silly arc you will get an arc that really brings out the characters and leaves you on the edge of your seat, wondering what is going to happen next. You get really invested in the characters and care about what is going to happen to them. I look forward to seeing where this series goes in the future. You can watch it on Crunchyroll if you are interested in checking it out yourself.

One of Gin's quirks is that he is addicted to sweets. He is often eating parfaits, strawberry milk, and desserts. I thought that creating a dessert in homage to Gin was a no-brainer for this blog series. 

Strawberry Parfait

2 Servings

Ingredients

3 Bananas, cut into chunks and frozen in the freezer

1/2 C. frozen strawberries

2 T. cocoa powder

1 T. Maple Syrup

Wafer Cookies (I veganized this recipe, but feel free to use your favorite vanilla cookies from the store)

Waffle Cookies (I veganized this recipe, but feel free to use any decorative cookie you like best)

Strawberry Preserves

Vegan Whipped Cream

Chocolate Chips, melted

Maraschino Cherries

Directions

1. Take the bananas out of the freezer. You are going to make three flavors of banana ice cream, so make sure that each batch has roughly the same amount of frozen banana. 

2. Start with the plain flavor. Pour one banana into the bowl of a food processor (it should be one that can handle chopping frozen bananas. Lightweight ones may literally jump around on the counter because the bananas can get very hard, and the blades don't like chopping through foods that frozen). Put the lid on and blend until the banana becomes smooth like the photo below. You may have to stop frequently, and using a spatula scrape the sides of the bowl so that everything is blended. If you need to you can add a tablespoon or more of non-dairy milk to smooth out the mixture, but you likely will not have to if your processor is powerful enough.

3. Place the plain banana mix in a bowl and put it in the freezer until the end, so that it does not melt.

4. Next we will do the berry flavor. Place another banana in the bowl of the food processor as well as the frozen berries. Put the lid on and process until smooth. Once smooth, put the mixture into another bowl in the freezer.

5. Last is the chocolate layer. Put your last banana in the food processor as well as 1-2 T. of cocoa powder. Blend until smooth. At this point taste the mix, and if it is too bitter add the tablespoon of maple syrup and blend to combine. Place in the freezer and move on to the cookie layer. 

6. Take your wafer cookies out of the package. You will need approximately three. Place them in a ziploc bag and using a rolling pin or something strong, smash them into bits {this is where you can get out any frustrations you may have ;)}.

7. Take the jar of preserves and spoon out approximately 2-3 Tablespoons worth. I added a little bit of water and stirred it up to make it thinner and more spreadable.

Time to assemble the parfaits!

8. Take two parfait glasses or wide cups that can hold approximately 2 C. of filling.

9. Divide the chocolate layer between the two cups. 

10. Divide the crushed cookies between both cups and place on top of the chocolate ice cream.

11. Divide the berry ice cream between both cups and place on top of the cookie crumbs.

12. Divide the Strawberry preserves amongst both cups and place on top of the berry ice cream.

13. Put the plain banana ice cream on top last.

14. Top with a dollop of whipped cream, and to either side put one of the waffle cookies and a wafer cookie. Then drizzle on some more thinned preserves. Top that with the melted chocolate and a cherry on top. 

Voila! You have a delicious and relatively healthy dessert. I think that Gin would appreciate, and I hope you try it out and enjoy it yourself!

Custard Style Pudding

Pudding is a sweet treat you often see in anime and manga. It has a soft creamy base with caramelized sugar that overflows over the top. I've always wondered if there was any difference between the kind of pudding you often see in anime and manga, and the Snack Pack pudding I grew up with (besides the fact that Snack Pack pudding didn't have any caramelized topping). When I was thinking about what foods I wanted to recreate for this blog series I thought that pudding would be an excellent choice, as most store-bought types are not vegan to start with, so it would be a challenge to figure out how to not only recreate pudding, but the custard style I am familiar with from anime and manga.

The show Nanana's Buried Treasure is a comedy originally created by Kazuma Ōtorino. Despite the fact that the main audience for this show is definitely teenage boys, as is quite obvious from the design of the characters, as well as the abundance of fan service, I decided to give it a try when the anime was being simulcast on Crunchyroll back in 2014 . I thought overall the show was fun and a good escape kind of show. It wasn't going to make me feel any deep emotions, but it was a way to enjoy 30 minutes of my day.

The show centers around a couple of characters, namely Nanana Ryugajo, a girl who was murdered 10 years prior to the main timeline of the story, who haunts the apartment of our main male character, Juugo Yama. When she was alive Nanana was an explorer who helped create the man-made island (with a group of 6 other young geniuses) that the story takes place on. In her short life Nanana found many treasures, and hid them throughout the island. Nobody knows where the majority of them are, although there are a few teams of people who are eager to find them (due to their high value). Nanana's murderer was also never found, so knowing that this is one of the reasons why Nanana's spirit has never moved on, Juugo agrees to find her treasures and also her murderer, so that she can gain some peace. What happens after that are a series of hijinks while we get to know the characters. 

This series ties into the topic of this post because Nanana is obsessed with pudding. She likes pretty much any type of pudding, and in fact, it is the only thing she can eat in her ghostly form. Juugo uses most of his money to buy her pudding every day, sacrificing his food budget to keep her happy.  

I wouldn't really know where to start when it came to making custard, so I looked up a recipe for Japanese custard. I found this recipe online. It was obvious that I would have to do a bit of experimentation, but the recipe was pretty simple to follow, so I went ahead and jumped in.

The recipe came out well, and I thought it was pretty tasty, so if you are curious like I was, to try the confection, give it a try! Just be prepared for it to take about an hour, plus setting time in the refrigerator, especially if it's your first time trying the recipe. I would recommend having all of the ingredients out and ready, as some of the steps finish quite fast and require quickness. Also, you will need at least 6 custard ramekins for this recipe. I got mine on Amazon.com.

Japanese Custard Style Pudding

Ingredients

Caramel Sauce

2/3 C. Granulated Sugar

2 T. Water

2 T. Boiling Water

Custard

1 T. Agar Agar Powder

1/4 C. water

2 Egg's Worth of the Vegan Egg

1/3 C. + 1 T. Granulated Sugar

1 3/4 C. Soy Milk (you could also use Coconut Milk beverage if you prefer. I do not recommend substituting any thinner non-dairy milks though, as this is supposed to be a thick base)

1/2 C. Soy Creamer (or your choice of non-dairy creamer)

2 tsp. Vanilla extract

Directions

1. Gather all ingredients.

2. Keep a kettle of hot water ready. Once the water has boiled, combine it with the sugar on the stove top. Cook, stirring until the sugar has dissolved. Once the sugar has dissolved raise the heat to medium-high. Boil, without stirring, until golden brown. (In the original recipe it said it would turn into a dark brown and would caramelize, and while mine turned dark brown, it did not turn thick like caramel, and because I did not want to overcook it, I stopped before the 5-7 min. in the original recipe recommended. I would recommend keeping an eye on your mixture. When it reaches a darker brown color like the photos below you can turn the stove off).

3. When the mixture turns darker brown in color, immediately remove from the heat. Pour in 2 T. of boiling water. It may create a splash, so be careful. Stir the mix to combine. This will thin out the caramel and ensure it does not harden into a rock on the bottom of your custard ramekins.

4. Briefly dip the ramekins in hot water to keep them warm. This will make sure the sugar does not harden too quickly.

5. While the caramel is still hot, evenly distribute among 6-8 custard cups (I made 6). Set aside and let the caramel thicken as you prepare the custard layer. 

7. Using the vegan egg, prepare 2 eggs worth. You will need 2 T. of the egg substitute plus 1/2 C. of ice cold water per egg, so keep some water in the fridge before you start this recipe. Whisk the powder and water together until it becomes thick. 

8. Mix in the sugar to the "egg" mix.

9. In a medium saucepan heat 1 C. of the soy milk over medium heat until it is warm to the touch. 

10. Slowly add the warm milk to the egg mixture, whisking constantly. Pour the mixture back into the saucepan, and cook over medium low heat, stirring constantly (make sure it does not stick to the bottom of the pot) until the mixture is hot, but do not boil. 

11. Add in 1 T. of Agar Agar powder the mixture and whisk quickly to make sure it does not create clumps in the mixture.

12. Pour the mixture into a mixing bowl. Add the rest of the soy milk as well as the creamer and vanilla. Whisk it all together. 

13. Divide the custard equally into your 6-8 ramekins. Cover with plastic wrap and chill in the fridge overnight or up to a week (since it is non-dairy it will last longer than typical homemade pudding).

14. To serve, run a small knife (such as a butter knife) around the edge of each ramekin to loosen the custard. Place a plate or small serving bowl over the top of the ramekin and flip it over, so that the mixture moves quickly from ramekin to plate. If the sugar is hardened on the bottom of the ramekin microwaving it for 5 seconds should warm it enough to pour over the top. 

I enjoyed this dessert. It was light and creamy, but not too sweet. It was a nice little treat during the week, and I recommend trying it out for yourself! 

Fried Rice

One Piece, created by Eiichiro Oda, is an adventure series focusing on a group of pirates, headed by a young man named Luffy. Over the course of the series he meets and recruits a crew of interesting and captivating characters to join him on his quest to being the Pirate King. The series is full of laughs, action, and drama. The combination of light-heartedness and intense drama and feelings really helps draw you in as a reader. I started by watching the anime roughly six years ago, and after catching up to the anime in the simulcast within 6 months, I decided to start reading the manga because I didn't want to wait to find out what happened next. Since then I have been a devoted fan and love reading the manga every week to find out what happens next on Luffy and his friends' journey. 

One Piece is not a series about food, but it does have its place in the story, especially once Sanji (the eventual cook of the crew) arrives on the crew. "Food should not be wasted" is Sanji's mantra. Due to a past tragedy where he and his mentor, Chef Zeff, almost starved to death after being shipwrecked, Sanji takes the preparation of food very seriously, and along with his dream of seeing the All-Blue (a place he heard of as a child where you can supposedly get fish and foods from all over the world in that one place naturally), he also makes it a point to use every part of the food he has at hand, and to not waste anything. This is because he understands from experience that food can help you survive, and not just that, should be delicious and nutritious. 

When we first meet Sanji he is a sou chef on a restaurant at sea called the Baratie. His mentor, Zeff, is the head chef and former pirate. He has taught him all of his skills, and besides being his mentor Sanji sees him as a father figure. The first conflict in this story arc comes when a pirate named Gin shows up in the restaurant. He comes through the door with blood in his face, clearly looking beat-up, and has a bad attitude as well. His one request is for food.

The other chefs on board refuse him the food, claiming that if you can't pay you aren't a customer, and they kick him out. Sanji takes it upon himself to create a stir-fry for Gin, and brings it to him himself, much to the consternation of the rest of his coworkers (minus Zeff). Sanji's feeding of Gin kick starts the rest of the plot, and we learn more about his ideals, and Luffy eventually manages to inspire him to join the crew and pursue his dreams.

It only seemed natural that when I created a dish inspired by one of Sanji's that I would create something healthy using many of the ingredients I had on hand already. A simple fried rice satisfied that thought, and with that in mind, I set out to create a dish like what Sanji would serve to Gin (minus the fish) or to anybody on his crew. 

Tofu Fried Rice

Ingredients

• 1 T. Coconut Oil
• 1 Medium Onion
• 1 L. Clove Garlic
• 1 Celery Stalk (the leaves as well), chopped
• 1 L. Carrot, chopped
• 4 Baby Bella or Button Mushrooms, sliced
• 1 C. Edamame, shelled
• 1 Pkg. Lemon Pepper Baked Tofu (or seasoned tofu/vegan protein of your choice), chopped
• 1 C. Corn
• 1 C. Green Peas
• 1 T. Chili Paste
• 1 T. Mirin
• 1 tsp. Coriander
• 1 tsp. Ginger
• 1 1/2 tsp. Garlic Powder
• 1 1/2 tsp. Onion Powder
• 2 tsp. Parsley
• 1/2 tsp. black pepper
• 1 tsp. Salt (or to taste)
• 1-2 T. Soy Sauce (to taste)
• 3 C. Cooked Rice (chilled or room temperature)

Directions

1.  Dice the onion and garlic

2. Put the Coconut Oil in a large skillet and heat on medium-high heat.

When the oil has melted and the pan is hot add the garlic and onion and cook until the onion is translucent. Make sure to stir, so that the garlic does not burn.

3. Dice the carrot and celery while the onion is cooking. 

4. Add them to the skillet and stir to combine.

5. While they are cooking slice the mushrooms. Add to the carrot and celery.

6. Cook, stirring often to evenly cook the vegetables. While they cook, defrost the edamame and shell the beans. 

7. I do not compost because I don't have the room in my apartment, but if you have a garden the shells can be used for compost if you prefer not to throw them away. Discard them as you wish and add the beans to the pan.

8. Take the tofu out of its package and cut up into bite-sized pieces. Add them to the skillet and stir to combine. 

9. Add the corn and peas to the skillet and stir to combine. If you are using frozen vegetables you don't need to defrost them first. They will defrost as they cook with the rest of the vegetables.

10. Now you will add the seasonings. Using the measurements in the ingredients list above, add each seasoning. Stir to combine and cook until the vegetables are cooked. You want the carrots to be soft enough that they are not crunchy, but are not mushy.

11. Add the rice to the skillet and stir to combine. 

12. After the rice is stirred in taste it and adjust the seasoning as you like. You may need to add more soy sauce. Cook until the flavors have combined, stirring often, for approximately 5 minutes. 

This was a hearty main dish that served 4. Feel free to adjust the seasonings and/or add some if you like the taste of a particular spice, or if you have certain vegetables on hand at that time. This is a really easy dish to make your own, and in the spirit of Sanji, it is great to be able to use what you have on hand to make a hearty and satisfying dinner!

If you want to check out One Piece you can watch it online at Crunchyroll, and you can find the manga at most large bookstores with a comics and manga section, as well as online. The anime can be found on DVD online on Amazon, Rightstuf, and more.

Addicted to Curry...and other food anime

Food has a way of bringing people together. When you eat a good meal you get to enjoy the combination of the tastes each ingredient brings to the dish. In addition to all the good flavors of the actual food, you can enjoy the memories that come with that meal, whether it is from creating the recipe, adapting it from a family favorite, or the memory of sharing it with friends, family and loved ones. 

Food-centric anime manages to bring all of these things together. There are a number of types of plots that center around food in anime and manga. You have the food competitions, life in a restaurant plots (which usually combines a young cook eager to learn with an expert who teaches them the trade), and the every day slice of life plots that bring in your every-day life with wonderful looking food.

I decided that I would combine my interest in anime, manga, and food to create some blog posts that would introduce you to not only specific recipes but also anime and manga that feature delicious looking food. I am vegan and wanted to find a way to bring to life the foods I have seen (sometimes often) in anime and manga, and make them vegan. 

One of my favorite series is one that has not been distributed in the US yet. It is called Addicted to Curry. It is created by Kazuki Funatsu. The main character is a young curry chef named Makito Koenji. In the beginning of the series he is down on his luck and ends up collapsed outside a curry restaurant named Ganesha, which happens to be owned by the other main character, Yui Sonezaki's, father. 

Their meeting spurs a relationship that brings the two of them together to not only discover and create new curry recipes that will appeal to the locals and the (many) curry fans that end up coming by each chapter. Makito's main goal is to find his father, and Yui's AWOL father, who is a mentor of his, promised to help him find him, so Makito decides to stay until he returns.

The series combines comedy, competition, romance, and some drama. Not only that, but the author has clearly researched curry and loves the topic because the detail is exceptional, and there are often recipes to go along with each new curry creation. 

One of the recipes that I pretty much made straight from the manga is Beta Sabzi. The recipe is vegetable based (mainly pumpkin and tomatoes). The ingredients were easily found in my local Asian Grocery Store, so I decided to start out this series with this recipe.

Beta Sabzi, Chapter 92

I will continue by giving the caveat that this recipe did not serve 5-6. Perhaps it would serve that many if it was just a side dish, but if you are treating this as a main dish, which I did, you will get about 4 servings.

You can see the image capture above, which shows the page from the manga that this recipe is from, but as I modified it a little, as some of the quantities seemed to need a little adjustment, I will post the recipe and steps below as well.

Beta Sabzi

Ingredients

• 3 C. Kabocha Squash (if you can't find Kabocha use Acorn or Butternut)
• 3T. Vegetable Oil
• 1 tsp Mustard Seeds
• 1 inch hunk of Ginger
• 2 Dried Red Chili Peppers
• Garam Masala to taste
• 2 L. Tomatoes
• 1/2 tsp chili powder (an Asian style, not the kind you would put in chili)
• 1 tsp Ground Coriander
• Salt to taste

Steps

 1. Peel the squash and cut into 3 cm sized pieces.

2.Heat the oil in a medium sized pot or Dutch Oven and toast the mustard seeds until they are fragrant.

3. Add the Chilis and finely minced Ginger to the pan.

4. Add Coriander, Chili Powder, Salt and tomatoes to the pot and stir to combine. Cook for 2-3 minutes.

5. Add the squash along with 2-3 C. of water (I recommend starting with a lower amount of liquid and adjusting depending on how thin you want the sauce to be. Bring to a boil and cook until the squash is tender.

Turn the heat off and add Garam Masala to taste. I added 1/2 to 1 tsp.

Serve either over rice or with the rice on the side.

I enjoyed this recipe. It was simple to make, and the flavors were light with some nice spice accents that gave the dish some personality and interest. I have made curry before, and this dish was not like any curry I have had. 

I would definitely recommend trying this recipe, at least once, and if you enjoy manga with humor, heart, and good food, definitely check out Addicted to Curry (keep in mind that this manga was written for teenage boys, so there is some gratuitous fan service sprinkled throughout. I have still enjoyed the series, and generally it is all in good humor). I continue to hope that it will eventually be officially translated. With the amount of anime and manga in its genre that have been released in the past few years I definitely could see a market for it.