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Moroccan Lentil Ratatouille


What do you do when you have a lot of vegetables and want to eat them throughout the week.

I make ratatouille!


A few twists of this ratatouille are an addition of lentils and Moroccan spices.

Do people add lentils to their ratatouille? Well, I do (did!).


This is great when served with rice, but it will be also wonderful with pasta or enjoyed just as it is.

This ratatouille is pretty satisfying as it is because of the addition of lentils.


Moroccan Lentil Ratatouille

olive oil
4 cloves garlic, chopped
1 onion, chopped
1 pepper, chopped
2 zucchini, sliced
1/2 cauliflower, cut into bite sized pieces
2 cans whole tomatoes
2 bay leaves
spices (cumin, coriander, cayenne, ginger, cinnamon sticks)
cane sugar
salt and pepper
1 cup cooked lentils
hot sauce
chopped persley.

1. Cook garlic, onion, pepper, zucchini, and cauliflower in oil. Salt and pepper.
2. Add tomatoes, bay leaves, spices, sugar, salt, and pepper. Continue to cook. Add cooked lentils and hot sauce. Serve with parsley.


I’ve slowed down a little, but I’m still enjoying “Sashiko” (Japanese traditional embroidery) and spending my free time working on this here and there.

This is a simple design, yet it looks pretty on this beautiful linen.

Satoimo Croquettes


Satoimo is a Japanese taro root vegetable.

This has an interesting slimy! texture.

You’ve probably known by now that Japanese people like slimy food (lol).

I haven’t had Satoimo for years but last time I visited the local Asian grocery store I found a frozen bag of Satoimo already peeled and cut into bite sized pieces.

I cooked the Satoimo, roughly smashed, mixed it with dried seaweed, “Aosa”, and made it into crispy croquettes.

(By the way, this textured organic-looking plate is made by me.)


The croquettes were served for my hubby’s lunch today along with other little veggie dishes on one plate.


Japanese Haiga Rice with dried Shiso and Salted Kombu.


Curried Teriyaki Renkon Lotus.


Enoki Mushroom and Grated Radish Salad.


And the Satoimo Croquettes.

Satoimo Aosa Croquettes: Cook 2~3 cups Satoimo in 4 cups water. When boiled turn down to low heat. Add 2~3 tablespoons sugar, 1/4 cup soy sauce, and salt. Continue to cook for 20 minutes. Dry with kitchen paper. Mash lightly with a fork. Salt. Add a sprinkle of Aosa seaweed powder. Make balls. Cover with bread crumbs. Deep-fry until golden brown.


I always loved having a lot of small dishes for a meal, and I really enjoy making various veggie dishes on weekends.


I also decided to make BENTO as well.

Some dishes are more suitable for one-plates and others are for BENTO boxes, so you may have to make adjustment to some dishes but I make it work!

Today we had an amazingly warm day for February.

We were so excited and went for a long walk.


Here are some fun pictures where you can see how we morphed into a monster!!




Have a great rest of the weekend everyone!

Brandied Pear Compote


Happy Valentine’s Day everyone!

I didn’t want to make a huge chocolate cake that we would not be able to finish ourselves, but I still wanted something chocolaty to celebrate this special day with my love.


So this was a little something I made for ourselves.

Brandied pear compote served with cashew ice cream, candied pecan, and mocha chocolate sauce.

Simple yet sophisticated (I think!) and delicious.


It’s hard to find good vegan ice cream.

And it’s really hard to find something that pleases me (well, I’m not a big ice cream fan to begin with!).

But this ice cream made from cashew nuts was pretty tasty.

Probably one of the best vegan ice creams I’ve tried.



I’ve just heard on the local news that this year we will not have snow on the ground on Valentine’s Day in Minnesota.


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