おかず作りのついでに – 7つの蒸し野菜で作る1週間のおやつ

おかず作りのついでに – 7つの蒸し野菜で作る1週間のおやつ

While preparing vegetables I make seven steamed vegetables into seven snacks for a week. *This is an advanced version after “preparation.” Once you steam them, you could make sweets satisfying as doing this process. Steamed Tomato Cinnamon Cake. After removing the stems of medium-sized tomatoes that have peeled and become soft, make a paste (you can leave the skin on). Mix 4 tablespoons of brown rice flour, 1 tablespoon of coconut flour, 1/2 teaspoon of cinnamon powder, 1/4 teaspoon of baking soda, and a little salt in a separate bowl. Mix the liquid ingredients: 2 tablespoons of steamed tomato paste, 2 teaspoons of mirin syrup , 2 teaspoons of peanut butter, and 1/2 teaspoon of lemon juice. Add the flour to the liquids and mix until it’s no longer powdery. The consistency should be neither too dry nor too sticky. Finally, add about 10 raisins and about 1 teaspoon sunflower seeds. The satisfaction level is completely different with or without these ingredients. Once mixed well, divide the mixture into 8 equal parts. Spread a baking sheet on a steaming plate and place it in a round shape . With a toothpick, make lines to form a pumpkin-like shape. Insert pumpkin seeds and finish. After that Steam the cake over low heat for 15-20 minutes until it’s fluffy. The resulting cinnamon cake is moist and fluffy, with no tomato flavor and a pleasant cinnamon aroma. Once cooled, refrigerate for at least half a day for a deep, sweet flavor to emerge. Steamed okra chocolate mousse In the container with steamed okura, add 1 tablespoon chia seeds, 1 tablespoon or more cocoa powder, a dash of salt, 100ml plant milk, and 2 teaspoons or more mirin syrup. Add 2 or more teaspoons of peanut butter and blend until smooth. While blending, check the texture and taste to make it thick and not too runny. Adjust the amount of ingredients to achieve the desired richness and sweetness. Then, pour into your favorite cup and chill. After a while, the chia seeds will absorb the moisture and solidify the pudding, tightening it up as it hardens. Refrigerate for at least half a day and finish with cocoa powder. The okra’s thickness also works well, making it rich yet light and not heavy. Make the bottom of this pudding cake with steamed carrots . For snacks, carrots are familier to use but if you steam the carrot uncut before use, they are delicious , making it a completely different dish. Rolled oats: 6 tablespoons, steamed carrot paste: 1 tablespoon, peanut butter: 1 tablespoon, salt: a little . Mix thoroughly as shown. Divide the dough into 4 rounds about 6cm in diameter , press firmly, and bake in a 180°C oven for about 15 minutes until golden brown. Meanwhile, for the pudding mix, mix 2 tablespoons of brown rice flour, 1 tablespoon of coconut flour, and a little salt, then add 200ml of your favorite plant-based milk and 2 or more teaspoons of mirin syrup and mix until there are no lumps. Heat over the stove to thicken, and if lumps form, strain it later to make a smooth pudding. While the pudding mix is ​​cooling, check the base. If it is golden brown and set, it’s ready. Pour it in quickly before the mix hardens and refrigerate until it hardens . Once it’s finished, gently place it into a jar and gently remove it. Finally, Mix 2 or more teaspoons of cocoa powder and mirin syrup and a dash of salt to make the topping sauce, which could be a chocolate sauce-like texture, similar to melted chocolate. Add plant milk as needed to adjust the sweetness and thickness. It’s not too runny, and at this temperature, it’s easy to add toppings. The bottom is fragrant and crunchy, and the pudding is smooth and flavorful. Steamed eggplant moon viewing dumplings (2 types) – Steamed white eggplant (purple eggplant is also fine, of course) that is soft all the way to the center, make it into a paste, First mix 6 tbsp brown rice flour, 3 tbsp steamed white eggplant paste, a little salt and if it’s too dry, add the eggplant paste little by little to adjust. When it gets to the point where it sticks to your hands a little but can be held together, divide it into 16 equal parts and roll them into balls. Use a spoon or something similar to hold one hand open. Arrange the dumplings on a steaming plate and on a baking sheet, making sure they do not overlap, and steam over low heat for 15-20 minutes until cooked through. One they turned cool enough to touch, place two at a time on a toothpick. Finally, make the sauce . Add 2 or more teaspoons of black sesame paste, 2 or more teaspoons of mirin syrup, and a little salt. Adjust the thickness and sweetness while imagining the dumplings being coated with the sauce . Coat 8 dumplings stick with the sauce. Coat the remaining 8 sticks with red bean paste. This is made using steamed red beans, as shown in this video. The dumplings themselves are flavorful and remain chewy even when cooled. Steamed onion mitarashi cupcakes . Peel a whole, translucent, soft steamed onion and place it in a container . Add 4 tablespoons of plump steamed quinoa (2 tablespoons of dried quinoa). *For how to steam quinoa, see this video : Kinako: 1 tablespoon, peanut butter: 2 teaspoons , agave syrup: 2 or more teaspoons, tamari soy sauce: 1/2 teaspoon. This will add a sweet and salty taste similar to mitarashi. Once the mixture is smooth and the quinoa grains are gone, place it in an oven-safe cup and bake. Flatten the surface and bake at 180°C for about 20 minutes. Serve as is, or top with chickpea cream (recipe book, p. 48). The inside is fluffy and moist, and refrigerating it for more than half a day will enhance the sweetness. Make the bottom of this cocoa tart with steamed myoga . The steamed myoga is soft enough to easily be skewered. By doing this, the bitterness disappears, and even I, who used to dislike myoga, can enjoy it. 2 tablespoons of brown rice flour, 1 tablespoon of coconut flour, a little salt, 1 tablespoon of steamed myoga paste, 1 tablespoon of peanut butter. Mix until the mixture becomes crumbly. Place in an 8cm diameter mold and press down from the bottom, sides, and top. Mix the flour and liquid evenly and press down in order to form a beautiful tart shape. If the mixture still crumbly, increase the amount of liquid to adjust. Make a depression to prevent it from rising and steam at low temperature until cooked through and fragrant (approximately 15 to 20 minutes). *If you want it crispy, you can bake it. Chickpea cream is also useful for the filling. After making it according to the procedure on page 48 , add cocoa powder to create an arrangement. Remove the tart bottom and top with the cocoa cream. The bottom is very fragrant and moist. I like to cut it into small pieces, freeze it, and eat it little by little. Mont Blanc-style steamed molokheiya: First, prepare the bottom. Using the same ingredients as the tart dough , cut it into a circle about 2-3 cm in diameter, using steamed myoga. Bake in a 180° oven for 10-15 minutes until In the container wtih steamed molokheiya add steamed red lentils 2 tablespoons of vegetable milk, 2 teaspoons of mirin syrup, and a little salt, and mix. If it is too runny to squeeze out, add steamed red lentils or coconut flour to make it neither too hard nor too soft. This will become the dough as is, so don’t forget to adjust the sweetness. As a side note, I often hear people say, “Since I started making Airi’s recipes, my constipation has improved and I no longer overeat,” and while this is due in part to the natural increase in vegetable intake, it may also be due to the fact that the other ingredients are high in fiber, protein, and healthy fats. Once the bottom is golden brown, let it cool slightly.Finally, for the topping, put the batter you made into a piping bag and pipe it onto the bottom. I’m not a pastry chef, so I’m an amateur, and it doesn’t always work out the first time, but after doing it a few times, I get the hang of it, and even if I fail, I can just try again. Steamed chickpeas, broken into small pieces, can also be used as a topping, creating a lovely taste. rich yet not too heavy Mont Blanc-style cake A bonus recipe : leftover steamed vegetable paste is delicious on rice, but it’s also great to enjoy it as a very rich, savory, and sweet portage just by adding hot water/ plant-based milk, and salt.

【目次】
00:11 わたし流、おやつ作りの基本
00:19 蒸しトマトのシナモンケーキ
02:18 蒸しオクラのチョコムース風
03:30 蒸し人参でボトムを作る プリンケーキ
05:58 蒸しなすのお月見団子（2種）
07:53 蒸し玉ねぎのみたらしカップケーキ
09:08 蒸しみょうがでボトムを作る ココアタルト
11:05 蒸しモロヘイヤのモンブラン風
11:56 小話 – わたしのレシピを試すと…
13:12 おまけ – 余ったペーストの活用アイデア
（レシピは目次⇧をタップ）

レシピ本『蒸し野菜でおいしい いたわりおやつ』：
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私流、”フライパン＋蒸しプレート”の「低温蒸し」の基本：
https://note.com/vegehealthy/n/n8acd7e01ec71?sub_rt=share_sb

わたしの、蒸し調理の取り入れ方（1日の流れ）：

普段使っている材料・調理器具一覧：
→ Amazon：https://www.amazon.co.jp/shop/hea.lthy_9531
→ 楽天：https://room.rakuten.co.jp/room_377a32ff21/collections

使っている野菜：
自宅畑のもの ＆ https://www.instagram.com/asunarofarm/ さん等で購入した自然栽培野菜

レシピ検索（カテゴリーごとにレシピを探せます）：
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#蒸し料理 #砂糖不使用 #オイル不使用 #グルテンフリー #蒸し野菜 #秋レシピ