Food that I’ve missed in Japan

PestoSpaghetti

Pasta! Since I’m vegan and gluten-free, I couldn’t go to a regular Italian or a noodle shop while I was in Japan. Believe or not, it was very challenging to find a gluten-free noodle in any form in a grocery store. It was even harder in a restaurant. So, the first thing that I made after I came back home in NYC was pesto spaghetti with sautĂ©ed broccoli rabe. I used gluten-free Barilla spaghetti. I think Barilla makes the best dried gluten-free pasta. It’s too bad, they don’t make organic versions.

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Perfect Vegan Pesto

I told M to make pesto pasta for dinner, thinking a bunch of basil that I bought at a farmer’s market yesterday and has not used. I thought the recipe was on my blog, but it was not. It’s so simple, but good. A taste of summer.

Ingredients:
a bunch of fresh basil (about 2 cups packed)
3 Tbsp pine nuts or walnuts
2 Tbsp olive oil
1 Tbsp white miso
1 clove garlic
1 Tbsp nutritious yeast
1 tsp sea salt
a pinch of cayenne

  1. Pluck all the leaves out of the stems. Use flowers as well if they have any.
  2. Peel and press a clove of garlic.
  3. Put all the ingredients in a tall container and mix with a hand mixer until it becomes smooth.
  4. Cook your favorite pasta al dente. Coat the pasta with pesto. Use about 5 Tbsp for 1 serving, but please adjust the amount according to your taste. I like to use brown rice fusilli and make pesto heavy.

 

March 3rd Menu

Choco-Berry Shake

Choco-Berry Shake

Breakfast: Coffee, Choco-Berry Milk Shake

Snack: Baked Sweet Potato

Lunch: Blueberry Buckwheat Pancakes

Dinner: 1/2 Quinoa Pizza, Smoked Chicken Ham, 1/4 Sun Dried Tomato, and Pesto Sandwich, and Sauteed Broccoli

And this makes the 356th day since I became a vegan and started this blog. Hence I stop posting everything that I eat every day. I will post hi-light of the week. I think being vegan has stuck to me. 🙂

Sweet Potato

Sweet Potato

Blueberry Buckwheat Pancake

Blueberry Buckwheat Pancake

Three Things

Three Things

Wednesday’s Menu 11/21

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Second Breakfast at work: Donut from Dankin Donut, Tea—Ah, holiday season begins…

Lunch: Kale Salad, Orange—normal.

Dinner: Raw Tomato Pesto with Pasta, Sauteed Kale and Grape Tomatoes

Kale Quinoa Salad

Raw Tomato Pesto Pasta with Sauteed Kale and Grape Tomatoes

 

 

 

 

Friday’s Menu 11/16

Very Berry Milk Shake

Breakfast: Coffee, Very Berry Milk Shake

Lunch: Left-over Lunch (Sweet Potato, Kale, Shiitake Mushrooms, Brown Rice, Pickled Plum)

Dinner: Raw Tomato Pesto Spaghetti, Sauteed Broccoli and Grape Tomatoes—yum!

Left-over Lunch

Raw Tomato Pesto with Grape Tomatoes and Broccoli

 

 

Tuesday’s Menu 10/2

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Pesto Spaghetti with Grape Tomatoes—I’m out of pine nuts. I used walnuts instead. It tasted different, but still good.

Dumpling Dinner: Mustard Leaf Dumplings, Sauteed Swiss Chards, Potato Salad, White Rice, Pickled Baby Carrots

Pesto Spaghetti

Dumpling Dinner

 

 

Sunday’s Menu 8/19

Tropical Shake

Breakfast: Coffee, Tropical Shake

Quick Lunch: A bowl of left-over Pesto Pasta

Snacks from Fay Da Bakery: Chestnut Buns, Taro Pastry

Dinner at Spice: Massaman Crispy Noodle with Tofu—it was good, just after I finished, it expended in my stomach and made me bit too full. It’s what it is, but the sauce/soup is thick and heavy to my taste.

Pesto Pasta

Chestnut Buns

Taro Pastry

 

Massaman Crispy Noodle