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Vegan Okara Salad おからサラダ [野菜穀物レシピ オールシーズン]

日本語のレシピは ビーガン情報サイト Hachidory から ご覧いただけます。

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Here's a quiz.

My body is light brown.

I am tiny and round.

But I can expand my size  three times bigger in the water.

My shape changes to oblone when I am expanded.

Japanese people like me to  transform into many dishes.

I think thier lives could not have been sustained without me in thier long history.

My origin is China, and I was planted and eaten mainly in China and Japan for thousnd years.

But now we are planted in many countries.

People want  more and more of us, so they are cutting countless trees of Amazon to make the space for us.  

Are we honered to be given the opportunity to be prosperous ?

May be yes,  because we have such vital enegry, whoever digest me in one's body, one can be energetic and vital too.

I feel good when I do something good for the others.

But honestly to say, I am not happy.
Because I came to know that we are taking away the food and the places from the native animals, destroying the nature and harming the habitats.
But it is not our own will.
We are forced to multiply by humans.
Do you know why people want more of us ?
Cause people want to feed the many animals.
They want more and more animals to grow and become fat, so that more and more people can eat more and more meat.
What is good about creating and rasing  so many animals ?
The nature is destroyed.
People get fat and sick by eating animals.
Countless animals are tortured and suffering.
I'm sure nobody is willing to kill the living creatures.
It makes us very sad.
I can not find anything good about raising, killing and eating animals.
I don't understand.
I don't want to play a role to torture and kill the animals, make people sick and destroy the planet.

Oh, right,  I was giving you clues to let you guess who I am, and strayed to the story because I had an urge to tell you the truth.

I guess many of you can guess who I am now.

If you are still not sure,  I'd give you a last clue.

I am a main ingredient of miso, tofu and soy sauce.

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You got it ?


Yes, I am a soy bean.

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Now I pass my pen to my mum who likes me so much.

She would  share her nice recipe using me.


It is my pleasure to be transformed into many dishes to nourish people and earth.



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Vegan Onion Dressing 新玉ドレッシング [野菜穀物レシピ オールシーズン]

日本語のレシピは ビーガン情報サイト"Hachidory" で ご覧いただけます。 

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I wake up with the sound of pheasant every morning in this season.

I want to mimic its sound to tell you how he makes sound, but it is not easy.

We have an onomatopoeia to describe it in Japanese traditional picture books for kids.

That is "Kha~ng, Kha~ng"

But in reality, the pheasants are not making sound like that at all.

The pheasant is not the only bird I see here every day.

There are many kinds of adorable birds visiting me. 

I always feel how I am blessed to be sorrownded by the songs of variety kinds of birds.

Each of their sounds is unique and beautiful.

They echo in the air, and melt my heart.  

How lucky I am to be able to listen to these beautiful strings every day without paying a single penny nor taking trouble to travel somewhere.

A song which was popular when I was younger has just come across to my mind.

♪? "I'd rather be a spallow than a sanil, yes, I would, if I could, I surely would"

I guess what in mind of PaulSimon and Garfunkel, and me are very similar,

though I think the snail is also happy as he can still move around in his own pace.

I am sure that countless living animals on this earth would sing

♪? "I'd rather be a bird than me, yes I would, if I could, I surely would."

I want to share this peacful moment with them.,,,

Now I feel guilty to talk about the yummy food that I am enjoying these days....

But I carry on introducing them to you as I believe sharing my recipes plays a role to help them

though it would be a teeny weeny step.

Onions harvested in spring is a delicacy in Japan.

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They are juicy, soft and sweet.

We can enjoy this texture and taste only now, so I cook those fresh onions every day.


Onions growing in the vegetable patch

Yes, there are countless ways to cook and eat fresh onions.

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I just steamed it.  No broth was added, this juice is all from the onion

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The flesh is so soft and tender.

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I sauted on the skillet and sprinkled vegan parmesan cheese.

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simmered with fried tofu and carrot, and seasoned with soy sauce

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Panfried with broad beans

I am going to introduce you a very easy (may be too easy), yummy and useful recipe today.

Here you go,


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Vegan Potato Salad ビーガンポテトサラダ [野菜穀物レシピ オールシーズン]

日本語のレシピは ビーガン情報サイト” Hachidory " から ご覧下さい

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Tomorrow is " Tohji " .

My heart is lighten up when I think of it as it has been sooo cold in the morning and evening here in Moroyama, Saitama, Japan.   

I just can't wait for the spring to come already.

Though I know the coldness will be harsher in January, I feel a sense of relief as I know that from the day after tomorrow, the sun starts rising earlier and setting later day by day.

Does your culture have special custom or event on the day of winter solictice ?

In Japan, we enjoy our bath with lots of Yuzu, yellow color winter citron.

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It is said that the strong fragrance of Yuzu keep evil spirits away, and also that we will not catch cold in coming coldest season.

There is also custom to eat pumpkin on this day.

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Pumpkin and Red Beans, food prescription to improve kidney function.

So I am thinking to make and eat the pumpkin dumplings, and enjoy the aroma of Yuzu during my bath time.   

( If you have thought that you also want to try it, be caoutious.  For some who have delicate skin, it could cause the rashes.  May be try with a few pieces first.)

My town produces many kinds of fruit, nuts and grains all the year round as the land is fertile, I guess.

But Yuzu is special. 

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The town boasts that Yuzu started from this town in Japan. 

When I take a walk, those sweet looking yellow fruit are waiting for me wherever I go.  

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You can see how I enjoy Yuzu in this season from the entry of two years ago.

I've talked lots about Yuzu, but the recipe I am going to introduce today is not related to it.  

It is something suitable for coming Christmas !

Chiristmas in Japan is celebrated in a family with small kids or between the unmarried couples. 

It is not a traditional celebration nor a holiday as most Japanese are non Christians. 

It is just a day of having fun.

If I ask the kids what is the Chtistmas, they often answer

 " The day for getting presents and eating a whole cake decorated with cream and strawberries."

For me, it is the season that I can enjoy cooking vegan Christmas dishes, and have a party with kids.

I am sharing one of such recipes with you today....


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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。

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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.

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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.

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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.

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Salad with persimmon, mizuna and wallnuts

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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.
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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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蕪の甘酢漬け [野菜穀物レシピ オールシーズン]

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自然農法を営む 沼津の高橋さん から 毎年届く 春の野菜

野菜は どんな野菜でも好きですが、その時によって、ある野菜が大好きになって それを 食べ続けたくなることがあります。

そんな時は、それは、今の私には必要なものなんだと考えて、ある程度までは、思いっきり 食べます。

ここ 一、二か月、”おいしくってたまらない!”と 感じて 私が たくさん 食べている野菜、何だと思いますか?


それは、緑の葉っぱを つけています。

味噌汁に入れても おいしいし、

漬物にしても おいしいし、

ただ蒸して食べても おいしいです。

「大根だ!」 と 思いましたか?




それは、肉質が 大根よりも きめが細かくて、なめらかです。



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ピンク色なので、一見何かな?と 思った人もいるかもしれませんね。

これは、梅酢に漬けた 白蕪です。

(この作り方は いとも簡単で、切った蕪を容器に入れて、赤梅酢を振りかけて 混ぜるだけです。 その日のうちに食べられます。)

この 梅酢漬けも とってもおいしいのですが、 今日、ご紹介するレシピは、甘酢漬けです。

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レシピは こちらから~。


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