At some point, I'd like to throw together a Japanese-inspired vegan feast, but so far, I have primarily stuck to cooking one or two individual dishes at any one time. Most recently, I spent time in a snack or small side phase, with the following as examples of my "small bite" inclination.
Normally I shy away from frying food, but the mouth-watering photograph of Carrot Croquettes in The Enlightened Kitchen cookbook urged me momentarily give in to a craving for these crispy little tofu-carrot-walnut nuggets. I opted to pan-fry the croquettes rather than deep-fry them, with successful results. The crunchy coating was a lovely textural foil to the creamy interior. This snack was addicting, even without an accompanying dip, and makes it easy to see why croquettes are so popular in Japan.
Miso soup is quickly becoming a regular lunch around here. It's simple, so easy to prepare, very customizable, light yet filling, and of course, delicious. I prefer to use a combination of konbu stock and red miso, dressing up the broth with tofu (broiled, in this case), greens (spinach), and green onion. A pinch of shichimi togarashi, or Japanese seven-spice, completes the soup. It's soul food in a bowl, ready in mere minutes.