tart tatin

For your dessert,if you want to eat tons of really tasty apples, it would be a tart tatin.














10 inches diameter + 2 inches depth cast iron skillet or tart tatin pan
pre heat oven at 450F

3-4 pounds apples,peeled, cored and quartered
1/4 cup Earth Balance, margarine
6 tablespoons sugar, Florida Crystals or more to taste

crust
3/4cup whole wheat flour
3/4cup white flour
1/2cup Earth bBlance, margarine
6 table spoons(more or less)ice-cold water

Making the crust, put flour and margarine in the food processor and combine them until crumbly. Add water little at a time, pulse,until mixture become a cluster.Do not over mix or add too much water, less water is better. Take out the dough and wrap, rest in the refrigerator.

Heat the skillet over high heat, melt the margarine. Add 2/3 of quartered apples to the skillet and mix well to coat the oil. Sprinkle the sugar over apples. Now you arrange apples in concentric circles. You have to use as many apples(use lest of 1/3 apples ), and pack them tightly. Its ok, apple will stuck up! Keep cooking in high heat, undisturbed, until juice from apples are deep golden and bubbling. 15-18 minutes.Take skillet off from the heat.

Roll out the dough,larger than the skillet,and lay crust round over apples, tuck in edges( it is very important).

Bake 20 minutes to 30 minutes until crust is light brown.
Invert tart tatin onto plate.

tempeh korokke (croquettes)

Tempeh plays an essential role in our vegan diet. Not only is it a staple source of protein, but it is also very tasty when cooked in a wide variety of receipes, such as sweet and sour tempeh,tempeh sausage, tempeh mock tuna salad, tempeh strogonoff, , tempeh scallopine, and more. . .

Today I am posting tempeh korokke. Korokke is one of a very favorite meal in Japan, basic ingredients is potato. We usualy mix in: onion , carrot , corn , tuna , salmon ,ground meat , etc.



make 10 -12 korokke


3 large (2pounds) potato

8 ounces tempeh

(seasoning for tempeh)

2cloves garlic, minced

2teaspoons chili powder

1teaspoon cumin powder

1teaspoon salt

2teaspoon rice vinegar



(for korokke )

2/1 - 1cup whole wheat flour

2/1 cup soymilk

2 cups fresh whole wheat bread crumbs (you can make , great by hand/ put the slices of bread into a food processor or blender)
safflower oil for deep frying



In a mixing bowl ,great the tempeh and add all ingriedients of seasonig, mix well , cover and let stand several hours or overnight in refrigerator.

Wash and peel potatoes and cut into quarters, put in a pot , add water and bring water to boil and reduce heat and cook until potatoes become soft. When potatoes are done, drain and mush.

In a large mixing bowl combine mushed potato and seasoned tempeh, mix well and make 10 -12patties.

Place the flour, soymilk, and bread crumbs individually in three plates /bowls.

Put the patties one at a time in to the bowl with flour, and roll patty until it is covered with flour. All patties will covered with flour.

Then place each one in the soymilk, then place in the bread crumbs and roll to cover thoroughly.

Heat the oil in a wok to 350 F. Try a piece of bread dropped in and immediately it rise to the surface, it's ready to fly patties.

Put the patties into the hot oil and fry both side, turning often, until light brown and crusty.Drain on a paper towels or wire rack.

Korokke must served with a large amount of shredded cabbage and tonkatsu sauce or worcestershire sauce