Today, I would like to introduce my second low carb recipe – a well-known Ottoman dish with my Japanese Twist – Miso Mushroom Stuffed Zucchini.
The rich miso stuffing definitely matches with fresh and light zucchini. I also like the crunchiness and juiciness of zucchini, which makes you satisfied without eating rice or bread.
Instead of flour, I use Lupin Flakes to prevent the stuffing from being runny (As you may have already known, Lupin is a low carb and gluten free legume full of protein and fibre).
I actually think that this is the first time for me to use Lupin as a supporting role…. It does not interrupt the main flavour, is super easy to use and works perfectly! Definitely it is still my favorite super food!
As with my other low carb recipe, this dish can accommodate most dietary requirements -Vegetarian, Vegan and can be Gluten Free as well.
Hope you enjoy my Japanese twist in this dish 🙂
Ingredients (serving 4):
2 Zucchini – large
4 pinches of Sea Salt
1 clove of Garlic – finely chopped
200g Mushrooms (about 4 large mushrooms) – roughly chopped
1/2 Onion – chopped
1/4 Red Capsicum – chopped
1/2 Tablespoon of Miso
1/2 Tablespoon of Cooking Sake (or white wine)
1/2 Tablespoon of Soy Sauce
2.5 Tablespoon of Lupin Flakes
Sea Salt for seasoning
- Cut zucchini in half lengthwise and scoop out seeds and flesh with a spoon. Chop the seeds and flesh roughly and put them aside (we will use them later).
- Sprinkle 4 pinches of sea salt over the zucchini. Wrap the zucchini with some kitchen paper towels and leave it for about 15 minutes. This is to remove the excess water from the zucchini.
For Lupin Miso Mushroom Miso Stuffing
- Heat 1 teaspoon of oil (not included in the ingredients list above) and garlic in a medium sauce pan on medium heat. Once the garlic becomes fragrant, add mushrooms, onion, red capsicum and the chopped zucchini seeds and flesh. Stir them with a wooden spoon for a minute or until the vegetables are evenly coated with the oil. turn the heat to low-medium and put a lid on. Keep cooking it for about 3 minutes.
- Add miso, cooking sake and soy sauce. Turn the heat to medium and simmer for about 2 minutes. Add lupin flakes and stir all together. season with sea salt as necessary. Turn the heat off and cool it down.
Construction and Baking
- Preheat oven to 220° C.
- Wipe excess water from the zucchini. Stuff the zucchini with the Lupin Miso Mushroom stuffing and place them on a baking tray. Bake them for 20 – 25 minutes or until the zucchini is cooked. Serve while hot.
This is my first Japanese recipe using my new super food – Lupin Flakes!
I use Australian sweet Lupin Flakes as the crumb in a well-known Japanese dish – Chicken Katsu (Did you know that Katsu is from the English ‘Cutlet’ or the French ‘ Cotelette’?).
In this recipe, the Lupin crumbs are as crispy as Panko, and for a bonus, this Chicken Katsu is now gluten free as well as suitable for low carb diet.
As Lupin Flakes are slightly sweet (as it is a legume), I do not think that you need to make a separate sauce to go with this Chicken Katsu.
Try this recipe if you are on a gluten free or low carb diet, or just want try something new in a traditional Japanese cooking. Hope you like it 🙂
Ingredients (Serving for 2):
1 free range Chicken Breast
1 teaspoon of Dark Sugar
2 pinch of Sea Salt
Sea Salt and Black Pepper for seasoning
1 tablespoon of Corn flour (or your choice of gluten free flour)
1/2 cup of Lupin Flakes
Oil for Shallow-Frying
Preparation for Chicken Breast
- Firstly make chicken breast thinner and flatter. Lay the chicken breast flat . Slice lengthways down the middle to halfway through. From the bottom of the cut, slice out towards the side and fold out the flaps you have created, like a book, door or butterfly (whatever you want to call it). Cut it into half to make 2 even pieces.
- Rub dark sugar and 2 pinches of sea salt into the chicken breasts. Cover them with a plastic wrap and leave them for about 20 minutes (This method is to neutrilise of the smell of chicken, as well as to make the chicken breast moist).
- Pat-dry the chicken breasts with kitchen paper towels and season with sea salt and black pepper.
- Tip corn flour (or your choice of flour) onto a plate, beat an egg in a shallow bowl and tip lupin flakes onto a plate.
- Firstly coat the chicken breasts with the flour and shake the excess flour off. Secondly dip the chicken into the beaten egg. And then, press the chicken into the lupin flakes.
- Heat oil to 180 °C in a large frying pan. Place the crumbed chicken breasts into the oil and cook for 2-3 minutes on each side or until they are cooked and become golden and crispy.
- Remove them from the oil and drain excess oil on a wire rack or kitchen paper towels.
Slice the chicken katsu into stripes and serve while hot.
My new recipe using my new super food – Lupin Flakes! Today I would like to introduce a new flavour of my beloved Lupin Hummus – Roasted Capsicum Version!
Roasted capsicum dip is so tasty and I always have to try not to eat it too much, due to the amount of cream cheese used in it.
So I thought, how about replacing it with something I do not need to feel too conscious about – Lupin Flakes!
The lupin’s subtle flavour complements the sweetness of roasted capsicums. Vegan and Gluten Free is certainly a bonus too. It lasts for about 4-5 days in a fridge.
Hope this new flavour of Lupin Dip can be a new addition of your repertoire 🙂
2 Red Capsicums (about 500 – 550g in total)
100ml Lupin Flakes
1 Tablespoon of Hulled Tahini
1 Tablespoon of Lemon Juice
2 cloves of Garlic – roughly chopped
0.5 Tablespoon of White Vinegar
0.5 Tablespoon of Extra Virgin Olive Oil
Sea Salt for season
- For red capsicums, cut each red capsicum into quarters. Remove the seeds and membranes. Place them skin side up on a greased oven tray. Grill them for about 15 minutes or until the skin has blackened and blistered. Remove them from the grill and wrap them with tin foil. Leave it for 10-15 minutes to make the skin loosen. Peel and discard the skin.
- For lupin flakes, place the lupin flakes in cold water and bring to boil. Boil it for 3 minutes. Drain and rinse the lupin flakes a few times, and then drain off the water from the lupin flakes very well.
- Place the roasted red capsicums (Method 1), the cooked lupin flakes (Method 2), tahini, lemon juice, garlic, white vinegar and extra virgin olive oil into a food processor. Process until they become smooth (or you can use a hand mixer if you do not have a food processor).
- Season it with sea salt and serve it with your choice of cracker, bread or vegetable sticks.