5 Small Vegetarian Dishes

5 Vege Dishes

5 Vege Dishes

All of above small dishes are easy to make, but making 5 dishes for 1 dinner seems a lot of work. Yup, it’s the Japanese cooking. I was talking to my Mom the other day, and she told me what she made for dinner on that day. Grilled fish, roasted Japanese eggplant, simmered beef, potatoes, carrots, and onions, boiled spinach, miso soup, and white rice! So, I tried to do the same minus beef and fish. Above dishes are all good warm or room temperature. All dishes above (except rice) are great nibbles if you like to drink.

Sautéed Shishito Peppers

Heat a splash of olive oil on a pan, put shishito peppers in. Turn an few times until they blister, but not to burn. Season with salt.

Pan Grilled Tomatoes

Halve tomatoes. Heat a splash of olive oil on a pan, line tomatoes in. Sprinkle salt. When they are soft, turn them over and grill a few more minutes. This was always a part of my English Breakfast when I traveled there.

Kabocha (Japanese Pumpkin)

1/4 large kabocha, soy sauce, sugar, sake, water

Peel the green skins. I use a peeler and it is easier than a knife. Chop it at bite size.
In a medium sauce pan, put kabocha and pour water just enough to cover them. Heat up until boil. Add 2 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp sake. Turn the heat down to simmer. Simmer for 10 minutes or until kabocha is done. Stick a folk or a chopstick in a kobocha piece and if it was easy to come out, it’s done.

Fire Roasted Eggplant

2 Japanese eggplants per person, 1/2″ fresh ginger (grated), soy sauce

Place eggplants directly over the fire. Yes, keep the pan holder comes with the stove top, but no pan is needed. When one side is charred, turn it to expose the other side to the fire. It will take 5 minutes or longer one side. When all sides are charred and eggplant is collapsed, take them off the fire, place them in a bowl. Cover with a plate to let them steam. Peel and cut it in bite size. To serve, place grated ginger and a dab of soy sauce on top.

 

Friday’s Menu 5/11

Breakfast: Coffee, Green Goddess Shake

Lunch: Sauteed Broccoli Rabe, Tomato, Soybeans, Pita, Baked Tofu

Dinner: Kale/Shiitake Mushrooms/Tofu, Boiled Beets with Balsamic Vinegar, Simmered Kabocha (Japanese Pumpkin), Sweet Brown Rice, Soybeans—Boy. I haven’t been updating my blog for 5 days! I’m having a hard time remembering what I ate.

Lunch

Dinner

Wednesday’s Menu 5/9

Green Goddess Shake

Breakfast: Coffee, Green Goddess Shake

Lunch: Sauteed Spinach, Sweet Brown Rice with Yukari (dried salted shiso leave flakes), Baked Tofu, Grains/3-Color-Peppers Salad, Roasted Beets, Orange

Dinner: Sauteed Spinach, Sweet Brown Rice, Baked Tofu, Grains/3-Color-Peppers Salad, Roasted Beets, Stewed Kabocha (Japanese Pumpkin), Roasted Beets

Lunch: 3 colored lunch

5 Colors Dinner

Friday Menu 4/6

Breakfast: Coffee and 3 Berry Shake (Strawberries, Raspberries, Blackberries, Banana, Tofu, OJ)—very sweet and very pink shake. Love it.

Coffee and Pink Shake

Coffee and Pink Shake

Friday Lunch Box: Panfried Broccoli and Tofu, Sweet Brown Rice, Simmered Kabocha with soy sauce and sugar, Cucumber-Wakame Salad—I packed another lunch for a friend. She said her tammy is happy, and she is happy. For that, it was worth it to spend 5 minutes to pack the leftovers into another lunch box. 🙂

Friday Lunch Box

Dinner: Navy Beans, Collard Greens, and Elbow Pasta in Spicy Tomato Saue, Potato Salad with Mixed Greens, Apple Sauce

Friday Dinner

Friday Dinner

Today’s Menu 3/14

Breakfast: Coffee, Green Goddess Shake with soy milk and frozen strawberries

Wednesday Box Lunch: Penne with Broccoli Rabe and Chickpeas, Hummus, Quinoa Salad, 2 Eli’s Pecan Raison Rolls, Mint Tea

Dinner: Penne with Marinara Sauce (tomatoes, carrots, onion, green pepper, red pepper, mushrooms, garlic, olive oil), Sweet Azuki Beans with Kabocha, Apple, Apple Cider

Wed Lunch Box: Penne with Broccoli Rabe, Hummus, Quinoa Salad, Apple

Wed Lunch Box: Penne with Broccoli Rabe, Hummus, Quinoa Salad, Apple

Dinner: Penne with Marinara Sauce, Azuki Beans with Kabocha, Apple, Apple Cider

Today’s Menu 3/13

Breakfast: Coffee, Soy Milk version of Green Goddess Shake

Lunch Box: Fried Rice with Vegan Ham and Mixed Vegetables, Apple Sauce, Kabocha, Orange

I took a picture thinking of having a banana, but I actually had an orange instead. Banana or Orange? No, is it Apple or Orange?

Dinner: Penne Pasta with Broccoli Rabe, Chickpeas, and Garlic, Hummus, Mixed Greens, Quinoa Salad, Apple, Hot Cinnamon Spice Tea

Tuesday Box Lunch: Fried Rice with Vegan Ham, Kabocha, Apple Sauce with Apricots

Tuesday Box Lunch: Fried Rice with Vegan Ham, Kabocha, Apple Sauce with Apricots

Dinner: Penne Pasta with Broccoli Rabe and Chickpeas, Quinoa Salad

Dinner: Penne Pasta with Broccoli Rabe and Chickpeas, Quinoa Salad

Dessert: Apple and Hot Cinnamon Spice Tea

Today’s Menu 3/11, Sunday

Breakfast: Coffee, Butternut Squash Pancakes with Banana and Blueberries, Apple Cider with Green Vibrance

Lunch: Portobello Mushroom Salad with Balsamic Vinegar and Olive Oil (sauteed portobello mushrooms, lettuce, roasted red pepper, pine nuts), Peppermint Tea

Sorry, but no pictures for this lunch. I had it in a cafe and didn’t have a camera on me.

Dinner: Wild Rice Soup with Avocado, Japanese Pear, Simmered Kabocha (Japanese Pumpkin)

Sunday Breakfast: Butternut Pancakes, Coffee, Apple Cider

Sunday Breakfast: Butternut Pancakes, Coffee, Apple Cider with Green Vibrance

Dinner: Wild Rice Soup with Avocado, Kabocha, Japanese Pear