Jul 8, 2014

Peach Parfait and our Summer Garden

When we came back from India last February and London was still in the grips of winter it wasn't so high on our priorities as it had been when we left last Autumn to find a new apartment with a garden. However, in the end we did exactly that, and the garden has been a real source of enjoyment to us both.

We've spent a lot of time and effort working on it as it was left overgrown by the last tenants and I don't think it's ever been planted up. So we dug all the weeds out and about 6 huge bags of rubble, fertilised it, and planted the bak with veg, while in the front we landscaped and planted some shrubs and flowers.


Pictures to follow this post, but I had to include a recipe..

A classic dessert although peaches are not exactly local to the UK, or our garden. It is kind of seasonal. That is if we get any sun here to make us feel like sumer has arrived. 

Again show-casing the many wonders of silken tofu as a much more healthy alternative to regular cream, hence you can eat a lot more of it. I have done exactly this over the last two days and don't feel any the worse for it as an alternative breakfast option.

2 ripe peaches
1 cup silken tofu
1/2 cup soya milk
2 tbs maple syrup
1 tsp vanilla
1 tsp agar flakes
pinch of salt
1 cup granola
1 tbs coconut oil
4-6 dates

  1. Preheat your oven to 350 degrees and line a small baking swish with parchment.
  2. combine the soya milk and agar in a small saucepan and place over low heat. Whisk continuously for 5 minutes or until the flakes are fully dissolved and can no longer be seen.
  3. In the meantime skin and remove stones from the peaches. Place one of the peaches, silken tofu , maple syrup, vanilla and salt in a blender and blend until smooth. Add the soya milk-agar mixture and blend again. Empty into a small and set aside.
  4. Wipe out the blender and then blend the granola with the dates and coconut oil. Spread this over the bottom of the parchment and press down firmly. Place in the oven for 15 minutes.
  5. Remove granola base from the oven and pour over the reserved peach-tofu. Place in the fridge for at least 2 hours to firm up. Preferably overnight. 
  6. Serve chilled, garnished with slices of the reserved peach.


Front garden landscaped and we even just added a bench, which, being in London we've had to chain and padlock to the fence..



Doing this landscaping completely did my back in with hours upon hours of shovelling and digging. My yoga-students I reckon suffered at least a week of less attention as I shuffled around. But I'm sure if they see these pictures they'd agree it was worth the neglect. Maybe. Guess it depends how much they like gardens.


Tomatoes in pots have been less than effulgent with their fruit, but it is coming with the few days of sun we've had so far.


First time ever for a cucumber. We grew one in Vancouver actually; but then a rat or something came and ate half of it just before we were planning to pick it. Don't think that will happen here. But we do have a local fox prowling around that I see when I do my yoga practice before dawn each morning.


Here lie our broad beans. About 4 of them. Between our whole harvest I think we have enough for one plate of noveau-cuisine.


On the other hand we've had no trouble growing the kale. I think this stuff would survive a nuclear holocaust. I mean, I think our soil has zero-nutrient content and we've had no sun, but still, the stuff just keeps growing and growing.


With the herbs and lettuces at the front, we're quite pleased with what we've done so far. Incredible to have any garden space in London and we've enjoyed mucking around in it so much. In the autumn we're going to try developing the soil quality a lot more as our veg (apart from the kale that is!) has been low-yielding. But it's still been fun and you learn from your mistakes as you go along, the important thing, in whatever sphere, is just to to something and then you get the enthusiasm going and start to gather direct experience as you go along. Keep up for the next dispatch..



Jun 30, 2014

Victoria Sponge



I know I'm always banging on about summer, but it still amazes me we don't really get one in this country; even after 35 yrs of living here.  Last weekend it rained over both Saturday and Sunday. We had the heating on. This morning when one of my (yoga) students came into class and asked me if I had a good weekend I almost errupted; 'why bother calling this season summer at all!' Weather isn't everything but when its summer and you make summer plans it gets tedious being rained-out constantly.  


A great cake, just don't wait for summer to eat it. Light as a regular sponge but without the eggs and butter it's healthy enough you can afford a decent sized chunk like the one I dished up... You could, of course, find a slightly more luxurious recipe with a thicker cream made of coconut-milk, but I find that even richer than regular cream, though it is thicker and does resemble cream a little more.


So this is my summer-cake and Theresa posing with a piece in our garden trying not to look too cold. God knows where the strawberries grew as this is the sum-total of what our plants have produced with the zero-quotient of sun here this year (it's true we do have to improves soil quality in our garden too - it's our first year).




For the sponge

dry ingredients:
1 1/2 cups plain flour
1 1/2 tsp baking powder
1 tsp baking soda
pinch of salt

Wet ingredients:
2 cups soya/non dairy milk
1/4 cup raw cane sugar
2 tbs coconut oil (melted)
1 tbs vanilla essence
1 tbs cider vinegar

For the tofu cream
1/4 cup non dairy milk
1 tbs agar flakes
1 1/2 ups silken tofu
1/4 cup raw cane sugar
2 tbs coconut oil
1 tbs vanilla essence
pinch of salt

strawberry Jam (we use St Dalfours which uses apple-concentrate rather than sugar)
fresh strawberries

  1. Preheat your oven to 350 degrees and grease or line a small baking tin with baking parchment.
  2. Sift all the dry ingredients in a large mixing bowl. 
  3. Blend all the wet ingredients together and then add to the dry. Mix until just incorporated (do not over-mix as this will stop it rising well).
  4. Spoon into your baking tin and bake for 25-30 mins until lightly browned and well risen. 
  5. Remove from oven and allow to cool on a rack before slicing horizontally into two.

  6. Now to make the tofu cream heat over a low heat the non-dairy milk and agar flakes, whisking for around five-minutes until they've fully dissolved. 
  7. Blend the rest of the ingredients for your tofu-cream together well, then add the agar-mixture. If you have time place in the fridge to set for around 2hrs. Then blend again. This will make it lighter and fluffier.
  8. Spread a layer of strawberry jam over the bottom half of the cake, topped with a generous layer of the tofu-cream. 
  9. Sandwich the top-half of the cake over this and spread the cream over the top. decorate with strawberries. Refirigerate again for about an hour if you have time to set the tofu-cream icing a little. 

Jun 24, 2014

Gluten-Free Coconut-Apricot Crumble Slice

Not in my top-ten photos' unfortunately, but what can you do when you're stuck with this overcast English-weather for most of the year. Got to make a light-box to photo my stuff in. No excuses.

So like every time, I'm stuck trying to convince you that it's a really good recipe. Well, it is; I often make something like this at the start of the week and then we can slice it and eat it as handy snack to have on-the-go during the week as it actually seems to get better after a couple of days and lasts at least 4-5.



For the cake-base

1 cup oats
1/2 cup gluten free flour
2 tbs ground flax meal
1 tbs cocoa powder
1 tsp baking powder
1/2 cup coconut milk
1/3 cup non-dairy milk
2 tbs rice syrup
1 tbs molasses
1 small banana
1 tsp cider vinegar
1 tsp vanilla
pinch of salt

Coconut Crumble Topping

1 cup flaked coconut
1 tbs non-refined sugar
1 tablespoon non-dairy milk


Apricot Filling

1 cup apricots
1cup water



  1. Preheat your oven to 350 degrees and line a loaf-tin with baking parchment.
  2. Whisk all the ingredients down to an including the baking powder in a large mixing bowl.
  3. Blend the rest of the ingredients for the base and set aside until you're ready to assemble. 
  4. Toast the coconut for 5 minutes in your preheated oven until lightly browned. Remove to a food processor and lightly pulse with the rest of the ingredients for the topping. 
  5. Make the Apricot filling by simmering the apricots in the water for 10 minutes, then blending until smooth.
  6. Now you're ready to assemble the slice. Lightly combine the dry and wet cake-base ingredients you've got ready then spread in one layer on the baking parchment, taking care to reach the sides evenly. Follow this with a layer of apricot-sauce and then finish by sprinkling the coconut crumble over the whole thing.
  7. Bake for 25 minutes and let cool completely before slicing.






Jun 16, 2014

First Vegan BBQ

This was our first BBQ attempt. Not having a garden before, it's not something we were ever able to do. Now the garden opens up so many more possibilities for leisure time; not least, spending shed-loads of money on plants at Garden Centres. Our new hobby..

I think I have hazy memories of barbecuing as a student. As I desperately tried to get the charcoal to ignite I started remembering that I'd done this somewhere before, but at that time, somewhat more relaxed, due to the wonderful advantage of relaxation that comes with beer drinking. Sadly a thing of the past; I now have to find my own relaxation, and at first this certainly was not the case (see photo of me fanning the BBQ below).

But in the end, it all worked out and our Tempeh went on the grill and not in the waiting oven we'd switched on as our coals smoked and sizzled out the first few attempts at lighting them.

marinated tempeh eagerly awaiting the grill


me tirelessly fanning the flames of very mini Weber BBQ

On the grill the stellar line-up of our tempeh, pineapple rings and polenta slices. The latter don't obviously fit into this meal, but I just wanted to give this a go, and, I'd have to say, it was the best way I've ever eaten polenta. Grilling it like this really gives it a flavour I'd always found it lacking. Next BBQ post I'll be posting a recipe for this.


As seen in the previous pictures, our BBQ is pretty small but fine for 4 people I would say. Also, once the coals do finally light they seem to last forever. I found fanning them really helped to make them combust quicker, but I would say start the whole thing at least an hour before you want to eat. By the time we sat down, as you can see below, I was pretty happy to be eating. It was easily 4.30pm and we had planned this as a lunch.

We had the sandwiches with a coleslaw and sweetcorn-relish. I think next time we'd have BBQ potato wedges too. I would really recommend these accompaniments. Also,  make sure you add the pineapple to the sandwich, it takes it to another level. I wasn't convinced at first; I don't generally like to try new things being a Taurus, however, as usual Theresa pretty much made me and I have to say, as usual, I don't begrudge the little bit of force she necessarily exerted upon my being. It works perfectly.

finally happy. Theresa asked not to be photo'd (she's grilling my food here!)
BBQ Tempeh Sandwiches (makes 4 )

For the BBQ Sauce


1 lb (454g) Tempeh cut horizontally, then into 4 slices (you should end up with 8 pieces)

1/3 cup tomato paste
1/4 cup molasses
1/4 cup agave nectar
1/4 cup tamari
4 tbs cider vinegar
1 tbs dijon mustard
2 tsp dried basil
1 tsp chipotle powder
salt and pepper

For the Sandwiches

1 small pineapple, peeled and cut into rings
grated strong cheddar-cheese or vegan cheese
Veganaise or other vegan mayonnaise
4 pita breads or other roll


  1. Place the tempeh in a deep baking dish large enough to contain it all in more or less one-layer only.
  2. Blend all the ingredients for the bbq sauce and pour over the tempeh. If you have time, leave overnight to marinate (it soaks up a lot of the marinate, really absorbing the flavour).
  3. When ready place Tempeh on a hot griddle an grill on each side for 3-5 minutes until nice griddle-lines appear over the Tempeh and the sauce has dried out and crusted the strips.
  4. Allow 2 strips of Tempeh for each sandwich, top with a generous helping of Veganaise, the pineapple rings and grated cheese.

Jun 10, 2014

A Dairy-Free Millionaires Shortbread

These always remind me of my early-yoga days when I made the abrupt, and retrospectively rash, decision to ditch academia and dive-head first into yoga I quit my degree and thought it more honest to simply go and work in the administrative office at the University instead. 

Crazy times and I used to get one of these and a coffee on the way into work everyday.  Of course, it was just a regular butter and sugar affair and I had a lot to learn about honing my diet. But, hey, I was just making my way out of the student-years of smoking a pack of Malboro a day and starting the morning with a pint of Guinness. So it was a big change for me.

I made this healthy and added nuts for extra taste and sustenance as nowadays I often have one of these with a coffee (of course) as a post-teaching snack. So we've come a full-circle. But like every time you notice this happening in life, it doesn't feel like that much of a change somehow and gives me a strange sentimental feeling.


For the biscuit base

1/2 cups flour
1/3 cup coconut oil
1/4 cup ground almonds
1/4 cup unrefined sugar
2-4 tbs non-dairy milk
1/4 tsp salt

For the caramel-nut layer

1/2 cup mixed nuts chopped roughly
1/2 cup non-dairy milk
1/4 cup creamed coconut
1/4 cup unrefined sugar
1 tbs vanilla extract
1/4 tsp salt

For the chocolate topping

1/3 cup cocoa
1/4 cup non-dairy milk
2 tbs sugar
1 tbs coconut oil


  1. Preheat your oven to 350 degrees and toast your nuts on a baking sheet for 10 minutes or until golden. Set aside to cool.
  2. In the meantime, in a large mixing bowl, sift together the flour, sugar, salt and almonds and then rub in the coconut oil until you have a texture similar to fine breadcrumbs. 
  3. Add the milk a tablespoon at a time until you can start to gather the mixture into a loose-dough. 
  4. Line a baking tin with parchment (roughly 4"-10") and pat the biscuit base into the bottom. Making sure it's pretty firmly pressed in. Bake for 20-25 minutes at 350 until it starts to slightly colour. Set aside whilst you make the caramel.
  5. To make the caramel, heat all the ingredients (apart from the nuts) over a medium-low heat until, stirring constantly with a small whisk. As it starts to simmer it should also start thickening. When it has reached the a consistency that will stick to the back of a spoon, stir in the nuts and immediately spread over the biscuit base with a greased spatula (to prevent it sticking). 
  6. In another pan, whisk the rest of the ingredients for the chocolate topping over a low heat.  It should be a smooth, lump-free mixture that gradually starts thickening. Reduce for 5 minutes, whisking constantly over a low heat until very thick. With the same (greased) spatula, spread over the caramel layer.
  7. Place in the fridge for at least an hour to set before slicing into squares. This will keep up to a week in a sealed container.


May 28, 2014

A lighter Chard and Feta Fritter

A great summer dish and a small concession to a non-vegan recipe. Easy enough to veganise though. I always feel guilty in making any recipes using dairy, but now and again I fancy being more true to the original style of cooking my recipe's based on. 

This dish was inspired by Yotam Ottolenghi's newest book Jerusalem.  Well worth a look it's includes great photos and background to the city's diverse culinary tradition. The recipes are great too, some old standards and some new ones, I don't often get hooked on cooking from one book these days, but I feel I want to go through quite a number of the recipes; even the ones for the meatballs and other similar dishes, veganising as I go..


You could bake these in the oven if you wanted less oil, you can also easily omit the feta and use non-diary milk and yoghurt to veganise this. I would probably then add a tablespoon nutritional yeast flakes to keep with the cheesy-taste. I also mention a sauce to go with it but I'm not including it as I encourage you to improvise with a yoghurt dip or just a simple tahini sauce of tahini thinned and whisked with a little water, salt and lemon.


1 bunch chard/spinach (washed and roughly chopped)
1 tbs olive oil (and more for frying)

1 stick celery (chopped finely)

1 small red pepper (chopped finely)

1/2 cup feta (crumbled)

1/4 cup chickpea flour
1/4 cup milk
1/4 cup greek yoghurt
small handful of fresh dill
1 tsp dried mint, thyme, oregano
salt and pepper

  1. Bring a large pan of water to the boil and add the chard. Allow to boil for 3-5 minutes, then drain and refresh the chard under cold water (to keep it's colour). 
  2. Now squeeze out the excess water, roughly chop a little finer and set aside in a large mixing bowl.
  3. Heat the oil in a medium frying pan and saute the celery and red pepper for about 5 minutes until soft. 
  4. As you are doing this, whisk the chickpea flour with the milk and chop the dill.
  5. Now add everything to the mixing bowl containing the chard and stir to incorporate.
  6. Place the mixture in the fridge for at least an hour to firm up, then shape into small fritters about 7cm in diameter to no more than 1cm thick. If it's not easy to shape into firm fritters then add a little flour or breadcrumbs.
  7. Heat 1 tbs oil for 3 fritters.  Do not overcrowd the pan. When you have a medium heat, add the fritters, they should sizzle on contact with the oil. Press down on them slightly and allow to cook for about 3 minutes. 
  8. Now with a spatula turn the fritters and adding another tablespoon of oil, press down on the fritters and cook for 3 minutes on the second side. Repeat with the rest. Can be served warm or at room temperature as part of a meal, or alone with a yoghurt or tahini sauce.


Tofu Strawberry Cream Pie

It should be summer here, but instead we have had a kind of Noah's-Ark like week of rain. 

This was taken before that, when we had good weather and we were starting to get out into the garden at our new flat and get to work on planting some herbs, salad and vegetables. 

The only thing that has seemed to enjoy the rain is the kale leading me to the belief that in the event of some apocalypse on earth that plant would be the last thing left standing. I mean, we've had torrential rain, absolutely no sun, our soil in the back garden, I reckon, is pretty lacking in nutrients, yet it is going from strength to strength.



At last a couple of photos I can be proud of.  This actually does justice to the pie and it tastes as good as it looks. Not as hard as all that. There's a few steps, but it's a good one to take to a BBQ or somewhere you need to impress people with your culinary-skills.





For the walnut-oat biscuit base

1 cup oats
1/2 cup walnut (lightly toasted)
1/2 cup gluten free flour
1 tbs unrefined sugar
1 tbs flax seeds (ground)
2 tbs coconut oil
pinch of salt
2 tbs non-dairy milk

  1. Preheat your oven to 350 degrees and line a small pie-plate with grease proof paper.
  2. Grind all the ingredients apart from the coconut oil and milk in a small food processor. 
  3. Add the coconut oil and pulse again. Then add the milk and pulse once. the dough should start to gather up.
  4. Tip into your prepared pie-plate and press down firmly. Bake for 20 minutes until lightly coloured. Set aside to cool for 15 minutes.


For the cream filling

3/4  cup silken tofu
2 tbs maple syrup or other vegan sweetener
1tbs coconut oil
1 tsp vanilla
pinch of salt
1 tsp agar powder
1/2 cup non-dairy milk


  1. Blend all the ingredients apart from the agar and milk for a minute until perfectly smooth. Set aside.
  2. In a small pan, over a low heat, whisk the agar and milk for 5 minutes until the flakes can no longer be sen and are completely dissolved. Pour into the blender and blend again. 
  3. Smooth the mixture over the pre-cooked crust evenly using a spatula.


For the strawberry Jelly

1 1/2 cups fresh strawberries (roughly 1/2lb/225g)
1/ 2 cup water
2 tbs unrefined sugar (we use raw cane sugar here)
1 tsp agar powder


  1. Blend half the strawberries with the rest of the ingredients and place in a small pan over low heat. 
  2. Whisk constantly for 5 minutes until the agar flakes are completely dissolved. 
  3. In the meantime, chop the rest of the strawberries in half or into slices.
  4. After 5 minutes, take the strawberry jelly off the heat and set aside to cool for a few minutes. 
  5. Then evenly pour over the cream filling and garnish with the reserved strawberry pieces.


May 19, 2014

Chickpea Bacon and Gluten-Free Waffles with a Millet-Cheese Sauce

Don't underestimate a good brunch at the weekend. Due to my yoga-teaching early mornings and the fact that I like ('prefer' is maybe a better choice of word here) to get up and practice before teaching; Theresa and I don't see much of each other on weekdays. She arrives back from the office after 6pm and I'm in bed before 7pm in order to start my day the next morning at 2am.

That's why at the weekend we need a good and filling breakfast so we can share 2 action-full days together without being tied to staying in cooking too much. Though this is most certainly a pass-time too..

So here it is, one of the best brunches I thought up in quite a while and I'm sharing everything apart from the sweetcorn-salsa. I think you can be left to your own devises there. I made it up myself as I had some spare sweetcorn, so l advise looking in your fridge and doing the same.



Both items are new and quite excitingly different. This also wasn't heavy at all like Tempeh or Tofu can be. You can be scant on the beans as they're pretty flavourful and then pat-yourself on the back as you basically ate a plate of millet for breakfast!!


Serves 4

For the Bacon

2 cups cooked chickpeas
1/4 cup water
4 tbs maple syrup
4 tbs soya sauce
1 tbs tomato puree
1 tbs liquid smoke
1 tsp smoked paprika


  1. Preheat your oven to 350 degrees. Whisk together well all the ingredients apart from the chickpeas. Now add the chickpeas and stir to coat.
  2. Empty on to a baking tray and spread out to one-layer thick. Bake for 30 minutes, stirring a couple of times.

For the Gluten Free Waffles

1 1/2 cups gluten free flour
1 tbs flax seeds
1 tbs sugar
1 tsp cider vinegar
1/4 tsp salt
1 cup non-dairy milk
1 tsp baking powder
1 tbs sunflower oil
  1. Mix together all the ingredients apart from the baking powder, slowly adding the milk until you have a batter slightly thicker than double cream (it will thicken a little more as it stands). Cover and chill for at least 30 minutes. You can also make the mixture the night before and leave overnight.
  2. Grease your waffle iron with the sunflower oil, then heat according to instructions. 
  3. When you are ready to make the waffles, stir in the baking powder and ladle one-full ladle per waffle-space. 
  4. Follow instructions to cook. We would recommend cooking slightly longer than usual as, due to the waffle being gluten free, toasting and drying it slightly more makes it easier to get out of the iron. 
For the Cheese Sauce

1 cup dairy-free milk
1/2 cup cooked millet
1/4 cup nutritional, yeast flakes
1/4 cup tahini 
1 tsp white miso
1 tsp mustard

  1. Blend all the ingredients and heat; stirring consistently over a medium-low heat for at least 10 minutes, until it starts to thicken to the desired consistency.

May 12, 2014

Sesame Honey Tofu

This is one of the best tofu's I've done in a long time and also one of the simplest. The combination of sweet and sour goes a long way in the satisfaction stakes I find. For that reason just this one item and rice, maybe a little green on the side is a perfect meal in itself and can be from stove to mouth including cooking the rice I would say in half and hour if you really got your shit together.

Seems like bloggers will bring in any kind of content to a recipe-post;  story about their cat getting sick or buying too much kale at the farmers market. But we like to generally keep things short and sweet at Yogi Kitchen. This is just a really good recipe we want to share with you and I don't expect you to listen to my whole back-story to get at it. 

Try it. I know, these days, people say they don't want to eat too much tofu. To an extent, I agree, tofu is a processed item and if you already use soya milk as a milk substitute, chances are you may be taking in quite a lot of it. But our message is everything in moderation; tofu is the best bean in so far as protein goes, and if you have it once or twice a week, that's not a lot.



Serves 2 for a main course, 4 for a side

2 tbs flavourless oil (we use sunflower)
1/2 lb Tofu (roughly 225g) chopped into 1" cubes
1/4 cup tamari
1/4 cup boiling water
3 tbs rice vinegar
2 tbs honey
1 tbs toasted sesame oil
2 tbs sesame seeds (lightly toasted)


  1. Heat the tamari, water, vinegar, honey and sesame oil in a small saucepan until simmering. Turn the heat down and stir regularly for 10 minutes until reduced by half. 
  2. Whilst you reduce the glaze, heat the oil in a large heavy-bottomed frying pan and start frying the tofu. Turn regularly until each side is golden.
  3. Remove the pan from the heat and add the glaze, gently stirring to coat the tofu, then turn in the sesame seeds and stir again. Serve immediately whilst still warm over noodles or rice.

May 7, 2014

faux-pork soya mince gyosa

Theresa absolute favourite and I am slowly getting into them. I used to like my flour un-adulterated (ie.bread) but now I am starting to appreciate the chew of these asian dumplings and also the versatility of stuffings possible. You can also make the wrappers in advance and freeze them so the whole thing can come together in no time and make quite an impression if you've got guests over.

Serve as a meal with a lightly dressed soba noodles and avocado on the side and you won't be disappointed. I also like asian food with a vegan-mayonaise, much to Theresa's scorn. 





For the wrappers (makes about 16)

1 1/2 cups plain white flour
1/2 cup boiling water
1/2 tsp salt


  1. Sift the plain flour in a large mixing bowl with the salt. Slowly add the water, mixing all the time until you can gather the flour into a very stiff dough.
  2. Turn out onto a lightly floured worktop and kneed for a few minutes until very smooth. It will be hard as the dough should be very stiff, but it will benefit you for rolling and assembling the gyosa.
  3. Cover in plastic wrap or in a bowl with a damp tea-towl and set aside to rest for at least 30 minutes. At the point you could also refrigerate the dough overnight if you need to taking care to wrap it firmly in cling film if you choose this option.
  4. When you are ready to roll out the wrappers, again lightly dust a work-surface and after briefly kneading the dough, roll out one sheet half a centimetre thick. 
  5. Cut circles with a small pastry cutter or even bowl or large cup of roughly 10 cm diameter. Brush each wrapper with flour on both sides well and stack them as you go. Again, these can be wrapped in cling film, placed in a freezer bag and either frozen or stored in the fridge ready for use for up to 2 days.
For the Faux-Pork Soya Mince stuffing

1 cup soya mince
2 tbs neutral oil, like sunflower
1 stick celery
1" piece of root ginger, minced
1 tbs tomato paste
2 tbs tamari/soya sauce
1 tbs rice vinegar
1 tsp toasted sesame oil
1 tbs unrefined sugar
2 tbs roasted peanuts, roughly chopped (optional)
1 small handful of coriander leaf, roughly chopped




  1. Rince the soya mince under cold water in a sieve a few times over. Then place in a large bowl, pour boiling water over it to cover, and placing a lid or plate over the bowl, set aside for 30 minutes.
  2. Once this is done, drain the reconstituted soya mince and squeeze out any excess liquid so you have a moist but dry consistency.
  3. Add the oil to a heavy bottomed frying pan (one that has a lid that fits it) and fry the celery for 5 minutes. Now add the minced ginger an fry for another minute.
  4. Add the tomato paste and stir for another minute to cook. Add the soya mince, sugar, tamari,  vinegar and sesame oil. Stir to mix well with the mince and fry for another  5 minutes until it starts to dry.
  5. Now add a 1/4 cup of water and cover, remove from the hear and cover with the lid. Let steam for a few minutes before adding the peanuts (if using) and fresh coriander.

To assemble and cook the gyosa

neutral oil for frying


  1. Place 1 heaped tablespoon of filling in the middle of each wrapper. Fold one side over the other so you have a half-moon shape and crimp the edges with a fork. Lightly dust in flour and place on a large plate whilst you prepare the rest in the same way.
  2. When you are ready to cook the gyosa, heat a couple of tablespoon of oil in a frying pan (one that has a lid fitting it) and fry in batches, taking care not to overcrowd. 2 tbs oil should do for 8 gyosa at a time.
  3. Fry for 5 minutes, turning a couple of times with tongs to make sure each side gets slightly seared. 
  4. Now pour in 1/4 cup of water, cover the pan and remove from the heat to let steam for a few minutes. If you are cooking a couple of batches repeat this method, placing  the cooked gyosa on a warmed plate covered with a bowl to keep warm.

For the dipping sauce

1/4 cup tamari/soya sauce
1/4 cup malt vinegar
2 tbs sesame oil
2 tbs sugar

2 tbs minced ginger

1 tsp crushed red chillies

  1. Whisk all the ingredients together well in a small bowl. Serve in individual bowls for each person to dip into.