Alishan ‘Recipes’ Category

Sausage Mix Gyoza!

We’re enjoying experimenting with our new banger mix from Just Wholefoods. It’s a great substitute for meat filling in gyoza or shumai. I made a test batch at home and concluded that lots of veggies plus enough banger mix to stick it together tasted better than just the mix, but that may just be because I like crunchy gyoza :) It’s also a good idea to rehydrate the mix as per the instructions on the packet, then to steam it  before using as a filling. Just dice some veg of choice – I used cabbage – stir it into the banger mix, tip it all into a pan with a lid and keep on a low heat for about ten minutes. Add a little more water if it looks too dry. It gives the mix a much better texture. Wrap in gyoza kawa, fry on one side until lightly browned, add some water, put a lid on the frying pan and steam for a few minutes until done.

Veggie GyozaVeggie Gyoza Closeup

AFC Recipe: Chuka Manjyu


  • 200g unbleached white flour
  • 2g yeast/ sourdough
  • 120g warm water
  • 3g salt
  1. Blend the flour and yeast in a medium size bowl.
  2. Add the salt to the warm water and add to the bowl and knead well.
  3. Leave to rise for about 1 hr or until about doubled in size.
  4. Knock back the dough, divide into about 10 pieces, then roll out each piece into a circle.
  5. Fill each circle with the filling shown below and bring in the sides to make a ball.
  6. Steam over boiling water for about 15〜20 mins.


  • 6〜7  dried shiitake (soak for a day in 500cc water & retain soaking wate)
  • 1 Tbsp sesame oil
  • 1 clove garlic
  • 1/2 cup TSP (reconstitute in water for about 20 min)
  • 50g bifun
  • 1 Tbsp vegetarian BBQ sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp kuzu
  1. Finely dice the rehydrated shiitake and garlic and squeeze out the TSP.
  2. Heat the sesame oil in a pan, the lightly fry the shiitake, garlic and TSP.
  3. Add the BBQ sauce, soy sauce and about 100cc of the shiitake’s soaking water.
  4. Allow flavours to mix for a few minutes, then add the bifun.
  5. Simmer until most of the liquid has been absorbed by the noodles, add the kuzu to thicken the sauce then set to one side.



A British favourite that I find myself craving from time to time. Make sure you have a warm spot for the dough to rise, and plenty of time to cook the crumpets.


  • 2 cps flour
  • 2 cps bread flour
  • 1 1/2 tsp salt
  • 1 cp water
  • 1 1/2 cp plain soymilk
  • 2 Tbsp canola oil
  • 1 Tbsp sugar
  • 1 sachet Red Star yeast
  • 1/2 tsp baking soda
  • 1/2 – 1 cp water


  1. Mix together the flour and salt.
  2. Warm the soymilk, then add the sugar and yeast. Leave for around 10 mins or until the mixture is frothy.
  3. Add the soymilk and oil to the flour and beat well to make a smooth batter.
  4. Leave to rise for an hour or so until doubled in size.Crumpet_batter_first_rise
  5. Dissolve the baking soda in 1/2 cp water and add to the mixture.
  6. Leave to rise for another 30-60 mins.Crumpet_batter_second_rise
  7. Ladle into crumpet rings (I used metal fried egg rings from the 100 yen shop) and cook on a low to medium heat for around 6 mins. You should see bubbles on the surface, the batter should be set and the underside a nice golden brown. Flip and cook the top for another couple of minutes.*Crumpet_rings

* This last step is the really tricky part. This mix makes a lot of batter, though, so you get plenty of goes to get it right! If it’s not bubbling add a little more water. I ended up adding a full cup of water to the mix, not the 1/2 cup the original recipe called for, and also made thinner crumpets. I think I had the heat too low as well, as I was afraid of burning the bottoms.  I didn’t manage to get the bubbles on the top but the texture wasn’t bad and the taste was great, especially slathered in maple syrup!

Vegan Moussaka


A lovely, warming dish for the winter.

Vegetarian Moussaka

<Ingredients> Serves 6

  • 1 onion
  • 1 clove garlic
  • 2 cups TSP
  • 5 Tbsp tomato paste
  • spice (we used 3 tsp nutmeg, 1 tsp cayenne pepper, 3 tsp oregano and 2 bay leaves)
  • 4 Japanese size eggplants
  • 6 potatoes
  • 2-3 Tbsp nutritional yeast (or to taste)
  • 100 cc mimic cream
  • dried parsley
  • olive oil
  • salt & pepper


  1. Soak the TSP in 3/4 cup hot water for about 10 minutes. Once soft, squeeze out all water and set aside.
  2. Thinly slice the eggplant and lightly fry in olive oil, addition salt and pepper to taste. Once softened, set aside.
  3. Peel and boil the potatoes until cooked through. Drain and mash.
  4. Finely dice the onions and garlic and saute in olive oil for around five minutes or until lightly browned.
  5. Add the tomato paste and mix well, then add the TSP and 200cc of water along with your choice of spices, salt and pepper. Boil to reduce to a thick sauce.
  6. Once reduced, stir in the eggplant and transfer to an oven proof dish.
  7. Mix the mashed potato with the mimic cream, nutritional yeast and salt and pepper to taste. Use to top the eggplant mix.
  8. Lightly drizzle with olive oil and sprinkle with parsley before baking at 200 degrees centigrade for 20 minutes or until lightly browned.

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