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The Vegan Ronin

No Meat. No Masters.

Category: omni pleasers

Vegan Cronut Recipe

Posted on February 14, 2014February 18, 2014 by theveganronin

Yes, that’s right. Vegan croissant-donuts. Cronuts. Dossants. Fried dream boats. A top food trend in 2013. It’s all here for… Read more Vegan Cronut Recipe

Post Pinwheels post

Posted on June 6, 2012 by theveganronin

I wrote briefly about fancy-looking pin wheels awhile ago. Remember how cute they are? I just want to remind you… Read more Post Pinwheels post

Mustard-glazed Brussels Sprouts

Posted on October 11, 2011 by theveganronin

Happy Thanksgiving, you Canucks! Sadly, the mighty Brussels sprout has been lumped into only being eaten at Thanksgivings, Christmas,… Read more Mustard-glazed Brussels Sprouts

Pizza Rolls

Posted on September 22, 2011 by theveganronin

These are great for appetizers or finger foods for guests or the leftovers for a case of the midnight munchies.… Read more Pizza Rolls

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Send enquiries and ideas to: TheVeganRonin@gmail.com

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💕Things have been quieter this year at Ronin HQ as I have been creating the ultimate vegan dumpling: Chives Mandu! 🥟👶🏻🌿 ⭐ 🇯🇵As the Japanese competition in Paris is only 3 weeks after I've given birth, I've decided not to go. I hope to work with again them soon! @tasteofjapan_videos ⭐ 🧘🏼‍♀️I want my break to let me focus on one thing for the future; be it classes, pop ups, catering or seitan, and definitely more fermentation. What would you like?🥢

🌟NEW EVENT🌟- Update: Sold Out! 🍢Always the star of the show, homemade seitan yakitori! "Chicken" style charred skewers with a special yakitori glaze (made with my homemade sake!), topped with toasted sesame seeds and spring onions. Perfection!🥰 🇯🇵 Try them at the next summertime themed supper club along with lots of other dishes you would sit in the park and eat with your friends in Japan. 🍱 10 Aug. 5 courses + extras 🎟️Tickets in profile.

🌠Today was an amazing day spent with Haruko @londonkamoshidiary & Mizue @mizuekanazawa of @the_koji_fermenteria learning how to make miso from scratch! 🤩 They kindly put on a chef session where they were dealt with Chef William @chiw5072 and my's million questions and creative chatter 😁 📷 We had a taste testing of various types and ages of misos (I still love mugi, barley, the most). 🇯🇵 Haruko and her baby soy haccho miso. 🇯🇵 Homemade koji* inoculated rice (look at that fuzz!). 🇯🇵 Mix that koji with soybeans & salt and throw it in the jar (to get air out)! Now wait 10 months.👶🏽 🍱 Incredible lunch filled with shiokoji (salted koji) & spicy soy koji dressings! 🍱 The only natto (stinky but healthy fermented sticky soybeans) I've ever enjoyed! Marinated in koji dressing with okra and carrots. 👩‍👩‍👧‍👦 Group shot with our baby misos and when Sandy the dog was allowed to come in 🐶 ⭐⭐⭐⭐⭐ Highly recommended if you're interested at all in food, miso, fermentation and/or Japanese cuisine! They also have a koji market stall in North London (@the_koji_fermenteria for info). 💁🏻‍♀️ *Basic overview: Koji is steamed rice/soybeans/grains that's been treated with the spore Aspergillus oryzae. It then helps make fermented foods like miso, sake, amazake (a sweet, non alcoholic drink), soy sauce, mirin... Great for pickles too! It's a delicious way to add fermented probiotic food to your meals!

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Baby's first @FrancoMancaPizz! Tbh not really- ate it almost every week of my second trimester 😅 Look at her eyeing… twitter.com/i/web/status/1… 4 days ago