our so-called vegan life

Rain drops and soups and romance on your back completes your day…

****** this soup is so so so so delicious, and keeps you warm to the bones.

thanx will *********

For the full experience :Audio Recipe Available down below (let me know if this works… )

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For quarter of the experience:

the key to good root vegetables is all in the sautee.

1.Start out with sizzling oil on a bottom of a large soup pot.

2. Add thinly sliced turnips, mountain yams and sunchokes and sautee all of these until good brown, nice caramelization.

3. Add in rosemary, oregano and add little bit of rue (an ancient spice great for soups!) . Mix all of the herbs and add smoked paprika 2 table spoons of tapatio hot sauce, salt, fresh ground pepper.

3. Pour veg stock on top of everything and add collard greens, brussel sprouts and turn the heat up and bring it down to simmer when it starts boiling. once they are tender everything else should be tender>>>

4. and finish with roasted sesame oil and roasted pumpkin seeds!

I just got home from the most beautiful paradise… While my stay I encountered this beautiful salad and I thought maybe if I keep on eating the same food I ate there,  it will help maintain this tropical feelings longer… maybe with a help of tequila too.

(2-4 servings)

mince 2 cloves of  garlic and little bit of  parsley and soak in olive oil ( 10 tablespoon) or as much as you’d like.

cut cucumbers and zucchini  ( I like to cut the zucchini long and skinny) . mix it in a bowl then squeeze lemon on top and crush sea salts.

it is so simple but so delicious.

a happy new year!

I went over to Becky’s house for some delicious soup. the first time she cooked me something besides her famous mung beans. becky loves mung beans.

1. saute garlic and onions at the bottom of the pan in olive oil until onions are clear and soft and browning.

I got a reminder from my friend how easy it is to make veg stock and how silly that we buy them from stores.. so this whole week I saved all of my veg skin and at the end of the week threw them all in the pot. I forgot about my pot and went to the park but when I got home from the park , my whole house smelled so good and winterly.

I am going to do this every week of this winter. I felt so proud for re-cycling.

good kind of proud.

added sweet potatoes, mung beans , ginger, tofu and cooked some more and added little bit of miso at the end.

the veg stock tasted so full. again, I felt proud in a way felt like I gained new winter wisdom.

later on… I added some spinach shiratake noodles to this .

twin tree.

I bought a very beautiful kabocha at highland park farmer’s market yesterday. I almost didn’t want to cut it because it was so perfect but now I’m glad I did. Its so delicious… Kabocha was the only food I thought of last time I was on master cleanse. I fantasized about baking kabocha pie every day.

I cut it in 4 and steamed it first. it takes about 15 min to steam.

them made Kabocha miso soup! It made me feel warm from the core.

kabocha miso-soup.

boil water and add konbu dashi (or strip of konbu to get the flavor going)

add garlic,  onions, sprouted beans ( I added sprouted bean mix)  they need to be cooked for at least 20 min, brocoli (any vegetables you wanna add) , add tofu last.

once it boils shimmer it in low heat and add kabocha, I smashed the kabocha before adding so it can be part of the broth. turn the heat off then add miso paste. Make sure you always! turn the heat off before adding miso. Its living enzyme so you don’t wanna over heat and kill it.

and roasted the seeds in the oven and added curry powder and braggs.

Kabocha partyyy.

for breakfast I sauteed vegan sausage with spaghetti squash from last night with vegan butter with toast and coffee.

also I purchased a  Joan Didion book .

and in the evening I roasted kabocha for an hour and pureed with coconut milk.

1 whole kabocha , pureed with 1 can of coconut milk. Heat in the pot and add little bit of water (depending on how thick or thin u want the soup to be) and add braggs and curry powder. I feel like there must be another herb you can add to enhance the flavor but not sure yet…  maybe in my dream. . .

I just discovered spaghetti squash for the first time and I already know this is going to be my new fall obsession.  While all the other squash was getting full and solid inside how did everything just shred inside for these squash? the texture is so unique for vegetable. I heard that they are in season and you can buy them at trader joe’s . I also discovered trader joe’s recently even though I have been residing on the west coast most of my life.

I’ve always been scared to go inside of trader joe’s and also hated it because everybody else seem to love it so much. but trader joe is good and they have spaghetti squash.. oh also in china they are called “gold string melon”. how nice.

shaved carrots with rice vinegar and sesame seeds.

nice fall colors.

It was 90 degrees in Los Angeles.. too hot to do anything else besides go swimming in the ocean.

and we made end of summer dinner at home with Allison and Sean.

end of the summer plate:

*Quinoa with olive oil and braggs.

*Spinach pasta salad with pine nuts  (miso tahini dressing)

*miso tahini dressing:

2 tbs white miso , 2 tbs tahini, 2 tbs almond butter, water (depending on how thick or how thin u want it) , little bit of apple cider vinegar and agave or stevia.

*oven roasted cauliflower , squash, carrots with curry powder

cut cauliflower, squash, carrots and marinate with sesame oil and curry powder and roast !

* toasted egg plants with moromi miso

wrap eggplants in aluminium foil and put it in toaster till soft and put moromi miso on top.

and we added avocado on top to keep the california feel. I guess its end of summer / entering fall dish with roasted vegetables. the miso tahini dressing always reminds me of mermaids but I can’t explain why…