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.

 

Vegan Rice Bowl with Baked Tempeh

RiceBowl

I love rice bowls. All the goodies mingle with each other bind with citrous tamari sauce. A healthy satisfying meal. A dear friend of mine always complains about a dish like this saying “But you have to make so many different things to create one dish! I can never do that.” Am…it’s kinda true, but everything is so easy to make and if you already have left over roasted brussels sprouts like I do here in the picture, this is a 30-minute-cooking.

Ingredients (enough for 4 servings):
4 cup cooked brown rice (1 cup/serving)
8 oz tempeh
2 small broccoli heads
pickles (1 daikon radish, 1/2 small carrot, 1 lb kirby cucumbers)
tamari or soy sauce
2 Tbsp maple syrup
1/2 tsp hot sesame oil
2 tsp salt
3 Tbsp sugar
5 Tbsp rice vinegar
1 Tbsp lemon juice (yuzu or lime juice works as well)

Quick Pickles
Daikon + Carrot:
Peel and matchstick daikon radish and carrot in a similar size. Put them in a container with a lid. Mix 5 Tbsp rice vinegar, 2 Tbsp sugar, and 1 tsp salt in a small pan. Heat it until everything is dissolved. Pour it over the vegetables. Put the lid on. Shake it. Let it sit at least 30 minutes before serve. Keep refrigerate the leftovers.

Kirby Cucumbers: Slice 1 lb kirby cucumbers in 1/4″ thickness. Put them in a container with a lid. Sprinkle 1 Tbs sugar and 1 tsp salt. Put the lid on. Shake it. Let it sit at least 20 minutes before serve. Keep refrigerate the leftovers.

Baked Tempeh
Slice tempeh 1/2″ thickness. In a small bowl, mix 3 Tbs tamari, 1 Tbs maple syruyp, 1/2 tsp hot sesame oil. Marinate tempeh slices in a shallow bowl for at least 10 minutes. Drain and toast them dark in an oven toaster on a foil or a baking sheet.

Steamed Broccoli
Divide broccoli into small florets. Peel tough skins and slice the stem. Steam them until they become bright green about 3 minutes.

Citrus Sauce: Mix 2 Tbsp tamari, 1 Tbsp lemon juice, 1 Tbsp maple syrup, and 2 Tbsp water in a small bowl.

Assemble Rice Bowl: Assemble the rice bowl in a big bowl in any way you want. Sprinkle the citrus sauce at last. You don’t need it much because all toppings are already seasoned.

 

Peacefood Cafe: a second chance works like a charm, sometimes.

Asian Green Salad

Asian Green Salad

When Peacefood Cafe first opened at University Pl and E 11th Street, I went in. Everything was white, clean looking, a bit like a college cafeteria. Since it was newly opened, all the waiters were very attentive and eager to please. The menu looked interesting and yummy, too. I was excited and happy about this new addition to the vegan community. But when the food came, although they all looked nice and tasty, it was not. They were all very plain. Steamed vegetables plain even roasted vegetables. And my seasonal roasted vegetables were under cooked and tasted like steamed vegetables with no seasoning. There was an exception, chickpea fries. We ordered it because our waiter told us we must. I thought they were little bit too much seasonings, but still interesting and good.

A friend of mine, another vegan food lover, eats here quite often. She said their baked goods are good, too. So, I thought I meant to give it a try one more time. This time, I ordered right. I wanted a Big nice interesting salad. This Asian Green fit the bill. Towards the end, I started feeling it was bit too salty because the greens were dressed and the tempeh was marinated in soy sauce. None the less, I was happy with this Big nice interesting salad and a few sticks of chickpea fries.

February 22nd Menu

Green Goddess

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch at ‘s Nice: Smoked Tempeh Wrap—I don’t like tempeh, but this smoked tempeh wrap was good. I ate the whole thing in 2 minutes.

Dinner: Lemon Chicken Fried Rice, Fuji Apple, Home Brewed Cold Tea—I used Vegan Lemon Chicken from May Wah. When I tasted it in the store, it tasted like seasoned lemon soy sauce chicken. In my fried rice, it tasted more like lamb! It had that after taste. I made a cold flu tea with peppermint leaves, elderberries, licorice root, ginger, lemon, and honey. It tasted pretty good.

Smoked Tempeh Wrap

Smoked Tempeh Wrap

Lemon Chicken Fried Rice

Lemon Chicken Fried Rice

Tuesday’s Menu 12/11

Very Berry Milk Shake

Very Berry Milk Shake

Breakfast: Coffee, Very Berry Milk Shake

Lunch: Minestrone with Lentil, Roasted Beets, Sauteed Swiss Chard

Dinner: Japanese Dinner (Orange Glazed Tempeh, Kimpira Gobo, Simmered Soy Beans with Kelp, Avocado Sashimi, Sweet Brown Rice, Nori)

Minestrone, Beets, Green

Minestrone, Beets, Green

Another Collective Japanese Dinner

Another Collective Japanese Dinner

 

Monday’s Menu 12/10

Very Berry Milk Shake

Very Berry Milk Shake

Breakfast: Coffee, Very Berry Milk Shake

Lunch: Eggplant Tofu Lasagna, Kale Cous Cous, Orange

Dinner: Orange Glazed Tempeh, Sauteed Swiss Chard, Kale Cous Cous, Rice and Nori, Apple Blueberry Cobbler with Vanilla Ice Cream—MIchael didn’t like tempeh. I understand. I’m not crazy about it, either. It’s half fermented soybeans. I don’t like Natto, which is completely fermented. So, there was why.

Lasagna Lunch

Lasagna Lunch

Tenpeh, Green, Cous Cous

Tempeh, Green, Cous Cous

Rice-n-Nori

 

Apple Cobbler a la mode

Apple Cobbler a la mode

Sunday’s Menu 9/30

Green Goddess

Breakfast: Coffee, Green Goddess

Lunch with family at Main Street: Falafel Pita Sandwich with Bulgur Salad, Peach Cobbler—I believe falafel sandwich was vegan, but peach cobbler was totally not. We ordered Plum Pastry with Ice Cream for the table, too. This is one of the few times when I let it slide.

Dinner: Potato Salad, Spicy Tempeh and Kale, Sticky Brown Rice, Taro Pastry—after eating so much sugar, I felt I needed to put something green into my stomach.

Falafel Pita at Main Street Cafe

Peach Cobbler at Main Street Cafe

Green Dinner

Taro Pastry