2017 New Year’s Meal

2017nymealHappy New Year dear vegan community!!

I haven’t posted anything since my birthday in September. I’ve been busy cooking and baking for the last 5 months. In fact, I was so busy cooking and baking, and learning restaurant business, that I couldn’t find any moment to post until now. This is an abbreviated version of a traditional Japanese first New Year’s meal. I had this at noon on the New Year’s Day, yet it was the first meal of 2017. I love love Japanese black beans simmered with tamari and sugar. They are so good and sweet. They are my favorite dessert.

Toasted rice cake in miso soup with lotus root, carrot, Japanese sweet potato, shimeji mushrooms and scallions
Quick pickled lotus root and carrots
Japanese black beans simmered with tamari and sugar


Saturday’s Menu 10/20

Very Berry Shake

Breakfast: Coffee, Very Berry Shake

Picnic Lunch at the Sheep & Wool Fair Ground: Avocado and Tomato with Tahini-Lemon Sauce, Pita, Apples, French Fries

Dinner: Eggplant with Marinara Sauce—I thought I can skip baking eggplant by soaking it with salt. Nope.

Avocado and Tomato with Tahini-Lemon Sauce

Fuji Apples

Eggplant with Tomato Sauce



Friday’s Menu 10/5

Tropical Shake

Breakfast: Coffee, Tropical Shake

Lunch: Sweet Brown Rice,Pan Fried Cauliflower, Shiitake Mushrooms cooked with soy sauce and sugar, Pickled Baby Carrots

Dinner: 2 small polenta patties, half of mini vegetarian sandwich, Oats n’ Honey Bar—I lost a chance to eat a proper dinner. When I got home, it was 1:15 a.m. and I was  too tired to eat.

3 Color Rice

Oats ‘n Honey Bar


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



Tuesday’s Menu 8/21

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Mushroom Moussaka, Flat Bread, Limeade—I love eggplants, but I don’t cook eggplants often, so I decided to create one of my favorite eggplant dish, Moussaka. I followed the recipe completely (except I switched from parmesan cheese to vegan mozzarella, and milk to soy milk), which I almost never do. Yet I was not crazy about the result, because it was too cheesy! I scraped off  half of the béchamel sauce. Next time, I will use just a bit of vegan mozzarella instead of béchamel sauce. It’s disappointing when a dish requires hours of work turned out not to be great.

Dinner: Mushroom Moussaka, Blue Corn Chips, PIckled Cucumber and Celery

Mushroom Moussaka

Mushroom Moussaka for dinner



Sunday’s Menu 8/5

Very Berry Shake

Breakfast: Coffee, Peach/Banana/Raspberry/Tofu/OJ Shake

Lunch: Lentil Burgers, Pita, Tomato, Pickles, Peach

Quick Chinese Dinner: Pea Leaf Dumplings, Vegan BBQ Pork Buns, Sauteed Kale,

Dessert: Peaches, Roasted Chestnuts–treats!

Lentil Burger Lunch

Quick Chinese Dinner

Roasted Chestnuts!



Saturday’s Menu 8/4

Green Goddess

Breakfast: Iced Coffee, Green Goddess Shake

Lunch: Blueberry Pancakes with Banana, Strawberries, Vegan Butter and Maple Syrup, Iced Mint Tea—sometimes you want a breakfast for lunch. I indulge myself for a hot Saturday.

Dinner: Brown Rice Penne with Raw Tomato Sauce and Tomatoes, Sauteed Kale, Bell Pepper Antipasto, Pickled Carrots and Pickled Celery, Banana-Chocolate Pudding

Sweet Pancakes for Lunch

Penne with Raw Tomato Sauce, Kale, Bell Peppers, Pickles

Banana-Chocolate Pudding