This blogging starts with a thought of how we can eat better and more sustainable way. And not only for me but people all over the world, cooking and eating together is the best way to share this thought naturally rather than tell them to do it. And while I was talking about my personal project with people at Impact Hub Vienna where I volunteer as a graphic designer in the communication team, I’ve met Amina who has same interests and we share our thoughts and build up the passion together for this project and more. Amina suggested to do some fun and meaningful project together which was taking part of a global campaign for sustainable cooking runs by chefs Roca Brothers and SDGF (Sustainable Development Goals Fund).
The challenge was to make a recipe that is healthy, balanced and nutritious. They suggested changing your method of cooking, for example, boiling, grilling or steaming food instead of frying, avoid highly-processed products and reduce the amount of salt you use. I often cook dishes inspired by Korean food which is my root of flavour but always tries to use locally produced and seasonal ingredients rather than using imported or processed products. It’s because of sustainable reason but most of all, it tastes much better when you cook with seasonal and locally produced ingredients. But some of the sauces are hard to avoid not to use imported products from authentic places such as soya sauce in this time. I keep looking for the way to replace this flavour with the local source or grow the basic ingredients in the garden in near future. So, please share with me if there is any better way to keep everything in local.
Here is the ‘recipe for change’ in our version.
Step by Step
This recipe is one of the most creative and internationally inspired dishes which is healthy, balanced and nutritious with a sustainable cooking method such as boiling, grilling and steaming. Also, avoid highly-processed products and reduce the amount of salt.
- 2 cups white rice short grain
- 1 carrot
- 1 cucumber
- 125 g tofu firm tofu
- 1 egg
- 1 tbsp sesame oil
- 2 tbsp vinegar apple or rice vinegar
- 2 tbsp water
- 1 tbsp sesame seeds black
- 1/2 cup baked sliced almond
- 1/2 cup parmesan cheese
- 1/4 cup olive oil
- 1/4 cup chilli oil
- garlic as much as you want
- 1/2 tsp ginger powder
- 1/2 tsp pepper powder
- 1 tsp paprika powder
- 1 red paprika
- 1 bowl salad any seasonal salad
- 1 tsp red paprika in small cubes
- 1 tsp white radish in small cubes
- 1 tsp almond flakes
- 1 tsp soy sauce
- 1 tsp pumpkin oil
Prepare carrot and cucumber in thin sliced and seasoned with a pinch of salt and absolve the moist by a kitchen towel.
Bath the tofu in boiling water for 3-5mins, in this water add a bit of salt and sesame oil, this will take away an unpleasant smell and make tofu seasoned nicely and soft. After bathing, make tofu dry for a while and then cut in the stick shape. Whisk the egg and make tiny egg pancake in coated frying pan and before the egg being cooked add a stick of tofu and roll it over so the tofu stick wears a thin egg layer.
Cook the rice and add sesame oil, black sesame, vinegar and water into the cooked rice when it’s warm. And mix them nice and cool it down a bit.
When everything is prepared for the rice roll, just roll it! Place the sliced carrot or cucumber as big as your hand and then spread mixed rice layer and place prepared tofu stick and roll. And leave the roll in the fridge while you make the sauce for being set.
Burn/grill the whole paprika until the surface is getting black and then wash out the burned part and cut it into big cubes.
Put every ingredient for the sauce in the mixer and make it really smooth.
Cut cooled down roll nicely in mouthful size. (Tip! It’s easy if you add some water on the surface of the knife)
Set the sauce on the bottom of the plate and place the rolls and put prepared salad aside and add garnish on top and add the salad dressing (soy sauce + pumpkin oil).
Behind the Kitchen
All the ingredients are from local farmers except paprika, short grain rice (die Rundreis in German) and soy sauce. Paprika and rice are from Italy, neighbour country and you can get soy sauce in Nakwon, a Korean supermarket in Vienna. Recently I came across with a good news that young passionate rice farmers in Austria are getting more and more. I was in one of the events held by Zero Waste Vienna and in there I had a chance to talk to one of these rice farmers near Vienna, Oesterreis, he was so enthusiastic about that the market for local rice industry is getting bigger and more and more people are interested in. At the moment the amount of rice is not enough to cover all needs but you will see their rice grown in Austria soon in the main market.
Tips for Being Green
+ Basic tip for zero waste is buying unpackaged vegetables, you can buy them in a local market or unpackaged shops in the city. Please check my Local Food Resources page!
+ Store and recycle ingredients: you can keep the sauce in a glass jar and use for other dishes, for example, the chilli sauce goes very well with grilled/fried vegetable, tofu or meat.
+ You can keep leftover tofu longer if you keep them in a jar cover with clean water and replace the water every day. This method applies to mozzarella cheese as well.
+ Before you throw food whatever it’s left over or scraps from ingredients, think twice and find out the way to do something with it. There are many ways to recycle and make a delicious dish out of it again! If you have a great idea please share with me!
Most of the images for this project are taken by Amina Stella Steiner
Thanks again, my truly inspirational friend, Amina!