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.

 

Stuffed Bell Peppers

Stuffed-PepperThis is my first time to make stuffed bell peppers. I was surprised that it was easy and yummy. It takes about 40 minutes of baking time though.

Ingredients: 4 bell peppers (any color), 3 carrots (grated), 1 onion (minced), 2-3 cloves garlic (minced), 1 and 1/2 cups cooked wild rice or quinoa (3/4 cup uncooked), 1 cup cooked beans (navy beans, black beans, edamame, or corns: edamame and corns do not need to be cooked), 1 t dried oregano, 1 t dried thyme, 1 t dried basil, 1 t smoked paprika, cayenne pepper, or 1 t chipotle sauce, salt and black pepper, olive oil, 3 T ketchup ( I make my own with tomato paste and freeze it) or 1/2 cup tomato sauce

  1. Cook beans. Cook wild rice or quinoa.
  2. Cut bell peppers in half. Remove stems and seeds.
  3. Sautée minced onion, garlic, and grated carrots with splash of olive oil in a frying pan for 5 minutes or until it becomes soft.
  4. Add dried herbs, black pepper, cayenne and salt to taste.
  5. Add cooked beans and grains, and mix. Adjust the seasonings.
  6. Stuff halved bell peppers with the stuffing.
  7. Lay them on a baking pan, face up. Fill 1/4″ water in the pan. Cover with a foil.
  8. Bake at 360º for 20 minutes. Uncover and bake another 20 minutes.

Saturday Menu 9/15

Tropical Shake

Breakfast: Coffee, Tropical Shake

Snack: Raw Kale Salad, Toast

B-day Picnic Lunch on the Park: Colored Bell Pepper Antipasto, Wasabi Chickpeas, Crackers, Banana Bread, Brownie, Grapes, Watermelon, Strawberries, Pineapple, Apple Pie (from Farmer’s Market, a little cheating)

Dinner with friends at home: Vegetarian Lo Mein, Raw Kale Salad with Wasabi Chickpeas, Colored Bell Pepper Antipasto, Grape Tomatoes, Banana Bread, Brownie—a friend offered restaurant bought Vegetarian Lo Mein. I built a dinner around it quickly. We just hung out around the dinning table like nothing else to do, like we did when we were in 20s. It was fun.

Raw Kale Salad and Toast

Picnic Lunch on the Park

Banana Bread and Brownie

 

 

 

Monday’s Menu 8/27

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Tomato-Basil with Spaghetti, Donut Peaches

Snack: Peanut Butter Sandwich Crackers, Dark Chocolate Covered Digestives

Supper: Sauteed Green, Yellow, Purple Beans, Carrots, and Yellow Bell Pepper, Mushroom Tomato Penne, Iced Barley Tea, Chocolate Fudge Ice Cream from Lula’s

Tomato Basil Spaghetti

Donut Peaches from the Farmer’s Market

Dark Chocolate Digestive Cookies

Yellow, Green and Purple Beans

 

 

Monday’s Menu 8/13

Green Goddess and Iced Coffee

Breakfast: Iced Coffee, Green Goddess Shake

Lunch: Guacamole, Corn Salsa, Corn Tortillas, Ratatouille, Sauteed Kale, Limeade

Dinner: Fried Rice with Kale and Dried Tofu, Tomato, Chocolate Pudding

Corn Lunch

Fried Rice with Kale and Dried Tofu

Chocolate Pudding