Soshoku (simple diet? Lean diet?)

Soshoku

Bean Salsa, Yuzu Sesame Tempeh, Hijiki (seaweed) Salad, Steamed Cauliflower with yuzu dressing, Brown Rice

This is my version of Shojin Ryori (simple vegan meal for monks). I was inspired by bean salsa that I had over the weekend. His version had a lot more ingredients than what I did here and more soupy. Mine became more like salad than salsa. Hijiki salad is not vegan because I used fish-kombu broth to cook with. I could have used shiitake mushroom-kombu broth to be true vegan. The Japanese broth is pretty much the only cheating that I do. Shiitake mushroom-kombu broth is good, but not the same. If you can’t find yuzu juice, substitute with lime juice or lemon juice. But use less if you are using lemon juice, because yuzu is more subtle than lemon.

Bean Salsa:

1 ear of fresh sweet corn (scrape kernels off with a knife)
1 cup cooked beans (azuki beans and pinto beans used here)
3 scallion stalks (chop small)
1/4 red onion (small dice)

One or All of followings:
1 avocado (1/2″ cubes)
2″ cucumber (1/2″ cubes)
1 tomato (1/2″ cubes)
1/2 bell pepper (1/2″ cubes)

1 Tbsp apple cider vinegar
1 Tbsp Lime juice
1 tsp chipotle powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 black pepper
1/2 tsp sea salt

Cut up vegetables all about 1/2″ cubes. Mix them with beans, corn, and spices. Let it sit at least for 10 minutes.

Yuzu Sesame Tempeh:

1 block tempeh (1/2″ thick slice)
2 Tbsp yuzu juice
2 Tbsp soy sauce
1/2 tsp hot sesame oil
2 tsp maple syrup

Soak temper slices in the marinade for at least 1 hour. You can leave them over night.

Bake, panfry, or broil them for 10 minutes or so until they become golden brown.

Cauliflower:

1 head cauliflower
2 Tbsp yuzu juice
2 Tbsp soy sauce
1 Tbs maple syrup

Break cauliflower into florets. Steam them just enough about 1 minute.

Mix the yuzu dressing. Drizzle over the steamed cauliflower.

 

Tuesday Menu 4/10

Breakfast: Coffee and Green Goddess Shake

Lunch: Bean Salad, Sauteed Beet’s Greens with Shiitake Mushrooms, Navy Beans/Collard Greens/Elbow Pasta in Spicy Tomato Sauce, Orange

Tuesday Lunch Box

Tuesday Lunch Box

Tea: Butternut Squash Bread and Green Tea

Dinner: Sauteed Spinach with Garlic, Bean Salad, Roasted Beets, Sweet Brown Rice, Avocado with Wasabi-Soy Sauce

Tuesday Dinner: Beets, Spinach, Rice, Bean Salad, Avocado
Tuesday Dinner: Beets, Spinach, Rice, Bean Salad, Avocado

Snack: Roasted Sweet Potato

Sweet Potato
Roasted Sweet Potato

Monday Menu 4/10

Breakfast: Coffee, Everything Shake (banana, Pineapple, Raspberries, Blackberries, Blueberries, Green Vibrance, tofu, OJ)—little bits of frozen fruits in the freezer into a yummy shake.

Coffee and Everything Shake

Coffee and Everything Shake

Lunch: Potato, Leek, Green Pea Soup, Potato Salad, Sauteed Broccoli Rabe with Shiitake Mushrooms, a slice of Farmer’s Bread, Apple Sauce.

Monday Lunch

Monday Lunch

Dinner: Roasted Beets, Sauteed Beet’s Greens with Shiitake Mushrooms and Garlic and Tomato, Bean Salad, Navy Beans/Collard Greens/Elbow Pasta in Spicy Tomato Sauce.

Monday Dinner: Roasted Beets and Sauteed Beets' Greens

Monday Dinner: Roasted Beets and Sauteed Beets' Greens