日本語のレシピは　ビーガン、ベジタリアン情報満載の　Hachidory から　ご覧下さい。

 

 

It was a bit disappointing that Ume, Japanese green plum trees did not bear enough fruit this year again in my town.

 

But it was better than last year, so I could manage to make some ume juice and finish the first stage of umeboshi making into two containers.

 

 

Though I make lots of umeboshi every year, I am not so interested in eating it. 

 

I make it more for getting plum vinegar which is normally considered a by-product and not having a commercial value. 

For me, the plum vinegar is precious and is indispensable for my cooking. 

We can still buy it from the limited shops, but my hand made one is much tastier with lots of red shiso herbs in it, so I feel something missing when I use the one from the shops.

 

Unlike normal years, I wanted to make many of umeboshi this year as I now have added family members and one of them, my daughter wants to eat one umeboshi everyday.

I need to make 365 pieces at least !
Oh no, it is too much work !!

The first stage, marinating plum in the salt is OK,  

 

but the second stage of adding the red shiso herb requires lots of squeezing work for which I am not so good at,

 

and the third stage of sunbathing would take up my days and suck up my energy. 

 That’s why the commercial umeboshi omit the second and the third stage. 

They also cut down the amount of salt to satisfy the consumer’s conscious, which would reduce the benefit of this superfood.

 

Having talked much about umeboshi, I am not introducing the recipe of it as I want to pass my umeboshi recipe only by face to face. 

Today I am sharing “Vegan Banana Omelet”.
Before reading it, I want you to read my previous post in which I wrote about the chocolate and the bananas.  

Please get the fair-trade bananas if you live in the countries where the bananas cannot grow, and all the bananas are imported from the other countries.

 

 

Vegan Banana Omelet

 

Ingredients  

Pancake

70g all-purpose flour

10g cocoa powder

1tsp baking powder

1/4tsp baking soda

 

70g soy milk or other type of plant-based milk

30 orange juice

60g beet sugar syrup or other types of syrup such as maple, agave, coconut

30g cold pressed virgin odorless oil

1/4 salt

 

For assembling

1~2 fair trade banana

200ml vegan tofu cream

Dash of cocoa powder

4 mint leaves

 

Procedure

1.      Sift the all-purpose flour, cocoa powder, baking powder and baking soda together.

 

2.      Combine soy milk, orange juice, beet sugar syrup, oil and salt in a bowl.

 

 

3.      Mix the flour of procedure 1 and the liquid of procedure 2.

 

4.      Heat the skillet, swirl the vegetable oil, scoop 1 ladle of batter and pour onto the skillet to a round shape.

5.      Cover the lid, reduce the heat to low and cook the batter till the bobbles are formed on the surface.

 

6.      Flip over the pancake and bake the other side for another few min.

7.      Take the pancake out to the plate and cover the surface with a tea towel to keep the pancake moist.

 

8.      Spread the tofu cream on each pancake and place the sliced bananas on it.

 

9.      Wrap the banana omelet with a plastic wrap and keep it in the fridge for minimum of 15 min to let it set.

 

10.  Take the omelet out from the wrap and place on a plate. 
Sift the cocoa powder through the tea strainer and garnish with a mint leaf.

 

Happy cooking!