a large pot of water to a rolling boil over high heat. Reduce heat to medium and lower eggs in gently. Cook for 6½ minutes, then plunge into a bowl of ice water to stop the cooking.
While the eggs are cooling, make the marinade. Stir together the water, soy sauce, mirin, and sugar in a small container (the eggs should fit inside snugly) until the sugar dissolves. Microwave for 30 seconds to dissolve sugar, if necessary.
When the eggs are cool, peel them and place them in the container. Turn to coat and place a small dish on top to keep them submerged. Refrigerate for at least 1 hour or (preferably) overnight. Drain and serve.
Tempeh Three Ways
Tempeh can be an acquired taste, but It's protein-packed and easy to digest because It’s fermented. Before cooking. I recommend simmering sliced tempeh in boiling water for 10 minutes to remove any bitterness. Then drain and proceed with marinating.
PREP TIME: 5 MINUTES + MARINATING TIME
COOK TIME: 5 TO 25 MINUTES
4 tablespoons soy sauce
1 tablespoon rice vinegar (or whatever vinegar you have)
1 tablespoon water
1 teaspoon sesame or vegetable oil
2 cloves garlic, minced Pinch of granulated sugar
One 8-oz (250-g) package tempeh, cut into ¼-in (5-mm) slices
Mix together the soy sauce, rice vinegar, water, oil, garlic and sugar in a medium bowl. Add the tempeh, turning to coat. Marinate for 20 minutes up to 1 hour.
Pan-fry in an oiled skillet over medium heat until golden brown and crispy, 1 to 1½ minutes on each side.
Alternately, grill over medium heat until lightly charred, 1 to 2 minutes on each side.
Or bake at 375°F (190°C) for 12 to 15 minutes, then turn over and bake for another 10 minutes.
Roasted Veggie Stock
Cutting the vegetables into small pieces (the finer the dice the better) extracts greater flavor; roasting caramelizes and makes the flavors more complex. If you have time for additional simmering, do so. The vegetables suggested below are just a guide. Use 8 to 9 cups (450 to 500 g) of any chopped veggies you have on hand. Be aware that starchy ones like potatoes can make your stock cloudy. Strong-flavored vegetables like cabbage and broccoli may overpower your stock, but that can be a good thing If it suits your taste.
PREP TIME: 20 MINUTES
COOK TIME: 2 HOURS
2 tablespoons vegetable oil, divided 4 Large carrots, sliced
3 celery stalks, chopped
1 Large yellow onion, quartered and Left unpeeled 1 Large Leek, greens and whites, chopped
1 daikon radish or Large purple turnip, chopped
10 white or brown button mushrooms, sliced
6 cloves garlic, smashed
12 cups (3 Liters) water
Chubby 2-in (5-cm) knob fresh ginger, sliced along the grain
1 small bunch cilantro stems or stems with Leaves, tied with kitchen twine (about 15 stems)
¼ cup (60 ml) soy sauce (optional)
Fine sea salt
Preheat oven to 425°F (220°C).
Line two rimmed baking sheets with foil and spray with cooking spray. Divide the vegetables equally between the sheets and spread them out in a single layer. Drizzle each baking sheet with 1 tablespoon oil and toss vegetables to coat. Roast for 45 minutes to 1 hour, until well browned. Set aside.
Combine the water, ginger and cilantro in a medium stockpot. Add the roasted vegetables and bring to a boil over high heat. Reduce heat so the stock bubbles steadily but gently. Simmer until the vegetables are very tender, at least 1 hour, or up to 2 or 3 hours if you have the time.
Strain, then add the soy sauce, if using (omit if using in a recipe that calls for low-sodium stock). Taste and adjust seasonings, adding more soy sauce or salt, before using or storing. The stock will keep in the freezer for up to a month.
Tip If you don't have time for roasting, heat the oil in the stock pot, then add the vegetables and let them brown for a few minutes before adding the water.
Dashi Seaweed Stock
Seaweed stock, or dashi, is the basic stock used in Japanese cuisine. It's normally made with both kombu seaweed and dried bonito (skipjack tuna) flakes. You can Infuse this vegan version with more umami oomph by adding 4 to 5 dried shiitake stems or I large cap to the dashi pot If you can get your hands on some. If you can't find kombu, dulse (a sea vegetable more commonly harvested in the West) is an option too.
PREP TIME: 30 MINUTES
COOK TIME: 5 MINUTES
MAKES: 4 CUPS (1 LITER)
One 3 x 3-in (7.5 x 7.5-cm) square piece of kombu or ½ cup (8 g) loosely packed dulse
4 cups (1 liter) filtered water
Combine the kombu or dulse and water in a medium saucepan. Steep for 30 minutes.
Bring the water to a near boil over medium-low heat. This will take 5 to 7 minutes-bubbles will ring the edges of the saucepan. Do not let the dashi boil, or it will turn cloudy and acquire a strong taste of the sea.
Turn off the heat and let cool completely,
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