Vegan Sweets and Treats
Kuri-kinton is a Japanese sweet dish made of pureed sweet potatoes and boiled chestnuts. It is traditionally eaten at New Years and symbolizes wealth perhaps because of its gold color. This year I decided to add sweetened pureed white bean for more variety. I then …
After much preparation we finally finished making all of the dishes that we wanted to have in our osechi-ryori. This year we made kobumaki (carrot, fried tofu, and burdock root wrapped in kelp), kuromame (black soybeans simmered in a sweet and savory sauce made from …
Here are two different recipes that are healthy and super easy to make. I used shio-koji instead of salt as well. Shio-koji is very easy to make and a lot healthier than regular salt.
Shio-Koji Israeli Salad
1 cucumber peeled and diced
1 diced tomato
1 scallion chopped
1 tbsp of chopped fresh dill
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp shio-koji
1. Chop all vegetables into bite sized cubes.
2. Chop dill and scallions
3. Transfer to container and add olive oil, shio-koji and lemon juice
4. Close container and shake to mix ingredients
Shio-Koji Roast Vegetables
1 cup of brussel sprouts, halved
1/2 cup sliced mushrooms ( your choice)
1/2 sliced red onion
1 tbsp fresh dill
1/2 tsp pepper
2 tbsp shio- koji
1 tbsp olive oil
Preheat oven to 400 degrees
1. Cut all vegetables into similar sized pieces
2. Put the vegetables in an oven pan and put shio-koji on top.
3. Drizzle olive oil on top
4. Sprinkle with dill
5. Bake in oven for 25-30 minutes or until vegetables are cooked.
Fall is my favorite season, and one of the reasons is because I love fall vegetables and fruits. I love Japanese Kabocha whether it is cooked to be savory or sweet. I made this simmered dish using konbu and katsuo dashi along with sake and …
I can feel the weather beginning to change this morning as I sit on my balcony and have my breakfast. Although there is still humidity in the air, I can feel the summer slowly start to fade away… Today I would like to tell you …
These are the beautiful vegetables that I bought at the farmer’s market, Japanese turnips and red onions. I used them in two very simple recipes, perfect for when you don’t have much time but want to make something healthy!
I sliced up the turnips thinly and soaked them in lemon juice for about 30 minutes. I thinly sliced the red onion as well. I then put everything on top of arugula and made a simple dressing with olive oil, rice vinegar, salt and pepper.
I love Japanese turnips but my favorite part is their leaves and stems. They are slightly bitter and crunchy. I sautéed them with red onions and a bit of sea salt. I sauté them very quickly because I like to eat them when they are still crunchy and not mushy!