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Vegan Yoguhrt ビーガンヨーグルト [野菜穀物レシピ オールシーズン]


日本語のレシピは ベジタリアン・ビーガン情報サイト ”Hachidory" から ご覧ください。



Fudegaki Hanadohri 2016Nov6 (25).JPG



At last the blue sky is back here after having long wet wet days in October.

Actually the October is  the second most comfortable month here in Saitama, Japan.  Not hot, not cold and not rainy.

But it seems that somebody high up in the sky wanted to change it this year, probably thinking it is good for us to have cold rainy days .


Not too bad....

We can always find something that can keep ourselves occupied or to enjoy ourselves, no matter if it rains or not.


How fortunate we are to have freedom to move around, to feel the fresh air, to decide what to do, to have dream for the future. 



The autumn is also the season of harvests.


Rice, chestnuts, ginkonuts, wallnuts, sweet potatoes, persimmons, etc....


I often feel like plucking the nuts and fruits when I see them growing on the trees.

I think that impulsive emotion is an instinct as a living creature.


The most prominet tree in this season is the persimmon as its orange color of the fruit stands out in the scenery of autumn.



Kaki 2018Oct18 (3).JPG

The most common type of persimmon in this region.

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The persimmon leaves are so beautiful and I always bring them back home when I found the leaves on the grounds.



Kaki Jun18.JPG

This picture was taken in June.  The persimmon was still green color.



Many people have persimmon tress in their gardens, so I can enjoy lots of them during this season.  ( but I have to be careful not to eat too much as the persimmon is Yin and cooling . )


These are the dishes that I prviously shared the recipes in this blog.



Kaki Mizuna Salad best.jpg
Salad with persimmon, mizuna and wallnuts



Kaki Kabu salad best.JPG
Salad with persimmon and Japanese white turnip


Below is the another persimmon dish called "Shiraae" in Japanese, and literally it means "mixed with white".
The persimmon is mixed with the paste made of tofu and white sesame seeds.
Kaki no shiraae 20171023 best.JPG

 

 

The recipe that I am going to introduce you today is not persimmon recipe, but soy milk yoghurt.

It goes very well with persimmon and other autumn harvested fruit such as grapes and pears.


There are more than a few ways of making vegan yoghurt.


I usually use soy milk, and make different taste of yoghurt by adding different kind of ingredients to develp into yoghurt which is rich in lactic acid.

Lactic aid increases good bacteria, so to be called probiotic bacteria in our intestine.  

It is especially beneficial to those who tend to have bowel movement problems.


Today I am going to show you one of the three methods, which requires only soy milk and brown rice for ingredients, and very easy to make.



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Vegan Minced Meat & Eggplant Recipe ビーガン茄子そぼろ丼 [野菜穀物レシピ 夏]



日本語のレシピは ビーガン情報サイト ”Hachidory" で ご覧ください



Mizunasu uchi 2016 (1).JPG




"Do not let the daughter in law eat the autumn eggplants ".


This is a Japanese proverb.

How do you interpret ?


There are two ways of interpretations.


One is, "The eggplansts are too cooling for the ladies especially when the summer is ending."

It is very considerate and thoughtful interpretation.

Parents in law are worried if their daughter in law  may not be able to bear the babies or get sick  if she eats the eggplants in autumn.


Nasuno hana.JPG



But another interpretation is quite mean.

"The eggplanst harvested in autumn is too tasty to let daughter in law eat."


I want to believe the first interpretation is the correct one.



It is already autumn here.


The air is getting clearer, and the sky looks more beautiful.


The wind is breezy and makes me feel so good when I feel it on my skin.


The songs of insects at night relaxes my soul.


But I know that it will soon bring sentimental feeling.


Till then, I want to enjoy this comfortable transitional season to my heart's content.


Kakinoha AM 2017Aug31 (121).JPG

I already found the fallen persimon leaves on the ground the other day.



AM 2017Aug13 (28) 750 x 500.jpg

Rice crops are tuning brown and growing fatter.



Going back to the eggplants sotry...,


It is true that the eggplanst in autumn is tasty.

The flesh is more desnsed and the flavour is more condensed.

In Macrobiotics, it is considered very Yin vegetable,

but in autumn it becomes less Yin.


Takahashi Vegie 2007Oct15 (18).jpg


It is not as juicy as the ones of summer.

We can still enjoy autumn eggplant by different method of cooking.


I'll show you one of such ways today.

See how I prepare mock minced meat.

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Vegan Corn Recipe とうもろこしの天ぷら [野菜穀物レシピ 夏]



日本語のレシピは、ビーガンベジタリアン情報サイトHachidoryをご覧ください。



Edamame Hana 2014Aug11 (2).JPG



The summer has come !!


What is your most favorite summer vegetable ?


Tomatoes ?

Cucumbers ?

or Eggplants ?


I love all the vegetables above.

But for me the summer cannot be the summer without



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corns and green soy beans !!


(The picture on top is the flower of green soy beans in my garden last year,  

  the corn is from my friends field which is still bit too early to harvest,

  the green soy beans at the bottom are from my garden last summer.)


I think I would never get tired of them even if I had to eat them in each meal during summer.


The corn starts earlier than green soy beans, and it is the peak of its harvest now.


No other way is better than steaming and biting into the corn straight away.



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What do you do with the husks and silk of the corns ?

What about the cob ?

Do you discard them ?


If you do, it's such a waste.


Those can produce sweet, tasty and nutritous soup.

You can make it just by throwing those into the pot together with water, and simmer for some time.



Tomorokoshigohan process (9) 750 x 562.jpg



This soup stock enhances the taste of vegetable soup and miso soup.

(Use only last few sheets of inner husk and discard the outer layers.)


Today I am going to introduce you " Corn Rice" which is sooo delilcious.


Tomorokoshi Gohan Nabe (2) 750x521.jpg


I made this rice into many onigiri, rice balls and brought  to the meeting of Animal Rights Center which is held monthly.  

All my buddies love them and asked for the recipe.


Tomorokoshi Onigiri (9).JPG


Therefore I contributed the recipe to the vegan information site, Hachidory.

If you can read Japanese, go to that site and see my recipes as well as other pages full of information of veganism in Japan including shops,restaurants and hotels.


It is a very simple recipe.

So just try before the season of the fresh sweet corns ends. 

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Umeboshi Miso Paste 梅干しみそペースト [野菜穀物レシピ 夏]


日本語のレシピは、最後の方に書いてあります。


Umeboshi 2014Aug (8) recipe.JPG



It is the midst of rainy season in Japan.


In fact Japanese people do not call this season "rainy season".


It is called "Tusyu" and it literally means "Plum Rain".


What a sweet word, isn't it ?


For me it is indeed a plum season, not rainy season as I live in a town full of plum tress.


AM 2017Jun6 (15) 640x480.jpg


It used to be just an unpleasant season before I moved to this town.


But since six years ago, June turned to be one of the exciting months.


You can see how I am excited during the plum season from my last year's entry.



Though all the plums were already fallen off the tress,

my home is now full of preserved ume in different forms. 


This year I made four jars of umeboshi/ dried plum preserved in salt.


Umeboshi Process 2017Jul2 (1).JPG

They are waiting for the red shiso leaves to be accompanied.



I also made some bottles of ume jam.


Ume Jam 2017Jun23 (2).JPG



The best part of jam is actually the seeds.


Umeboshi Jam Tane.JPG


I love to mix them with water to make into juice.


Ume Tane Juice (5).JPG


The most fun moment comes after drinking juice, rolling the seeds in the mouth with my tongue.

The sweet and sour taste can last for some time in my mouth.


I tried the juice with mirin for the first time this year.


Ume Mirin Juice.JPG


Mirin is a kind of sweet rice wine.

Since I totally stopped consuming honey since a few years ago,  I needed to try to make juice with other sweetners.

None of my trials were satisfactory, but this year's mirin version was tasty and I found it goes so well with plum juice.

(You need to evaporate its alcohol by boiling it first if you want to try this method.)


Today I introduce you very simple sauce using umeboshi/dried Japanese plum.

You can keep this for months in your fridge and it is very useful as it goes well with many kinds of vegetables and also with tofu. 


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Spring Cabbage 春キャベツ炒め [野菜穀物レシピ 春]

 


Sengiri Cabage Itame best.JPG

The spring is coming to the end in Japan.


The pink and yellow colours are fading and greenish colors are prevailing in the field.


A tone of the sky is changing to lighter blue.


The air is more moist.


We can still enjoy this transitional period though we have to say farewell to the most beautiful season .


Yes, we can always find our happiness in the food of that particular season no matter if it is too humid or too cold.


Guess, what I am writing about today.


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The cabbage !!


It is a popular vegetable which is usually available all thruoug the year in all over the world.


The cabbage that is harvested in cold seasons and hot seasons are different.


We use the term Yin and Yang in Macrobiotics,


and the former generally can be applied for the hot season harvests,


and the latter for the cold season harvests.


Going back to about cabbage...,


we call "Haru Kyabetsu", literally means "Spring Cabbage" for the ones that we can harvest from spring to summer.


Its leaves are thinner and softer, and more moist.


The layers of the leaves are less densed having some air in between.


 


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So as you may be imagining, it is more suitable for raw cooking or quick cooking rather than simmering or slow cooking.


Today I show you my most favorite way of cooking the spring cabbage.


It is so simple yet so delicious !!

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共通テーマ:グルメ・料理
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