My most recent trip back to Japan was spent preparing for and teaching my two plant-based menus by the beautiful Yatsugatake mountains where my parents live. There are many farmers who grow organic produce in the surrounding fields and so I decided to make use of their seasonal vegetables, even though it was a little bit difficult creating a three course menu with what was available in the winter!
My first class included recipes that took inspiration from the dishes I made during Veganuary at Mildred’s.
We began by making our own seitan chicken. I spent about 6 months perfecting my own faux chicken meat (which I like to call “Ficken”), making sure to get the consistency just right and something that I was proud to share with other. This became the main source of protein for the spicy Caribbean stew for the main course accompanied by rice and peas and a fruity coconut slaw using seasonal citrus fruits grown in the South of Japan. Finally for the dessert, we made a creamy panna cotta using soy cream flavoured with vanilla beans.
In my second class, we made a three course meal with a full roast as the main course which could be served at Christmas time. I used spices that were suitable for the warm winter months including cinnamon, cardamom and allspice.
I developed my nut roast recipe over the two months I was in Japan, filling it with many textures and flavours. I wanted the nut roast to be a vegan staple which didn’t mimic meat but celebrated plant-based products in all their glory!
What a wonderful experience I had with these two groups!
Flora x
Flora's Fodder 