by : Reiko Leaf Vegetabes, Soup, Tofu, Vegan, Vegetarian

Ginger White Soup
真っ白生姜スープ

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I can certainly feel that spring is just around the corner, but we still have cold days when I crave for soup.

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When I make soup, I usually make a big batch because it often seems to taste better the next day.

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For some reason I wanted to make all white soup.

I think it turned out very pretty.

I usually chop napa cabbage into bite sized pieces, but when we had a hot pot at a local Chinese restaurant they served whole leaves.

I liked the look of them in the soup, and for this soup I decided to do the same.

This is a mild tasting kind of soup where I can really appreciate the true taste of each ingredient.

I usually like to use firm tofu for a lot of my cooking, but for this soup I definitely prefer the soft one.

I love it when the tofu feels so soft and it melts in my mouth.

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Ginger White Soup

canola oil
2~4 cloves garlic, chopped
1 tablespoon chopped ginger
1 onion, sliced
2 cups cauliflower
water
2~4 cups soy milk
1/2 can corn
1/2 package soft tofu, cut into bite-sized pieces
5~10 napa cabbage leaves
sugar
salt and pepper
sesame oil
chopped chive

1. Cook garlic, ginger, and onion in oil.
2. Add cauliflower and continue to cook for a few minutes.
3. Add water to cover the cauliflower. Boil and then turn down to low-medium heat.
4. Add soy milk. Continue to cook.
5. Add corn, tofu, napa cabbage, sugar, salt, and pepper.
6. Serve with sesame oil and chive.

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A walk by the Mississippi River. One of my favorite walking/jogging courses. I keep thinking about putting this winter coat away, but it seems like I need to wait for a few more weeks…

by : Reiko Beans/Lentils, Soup, Vegan, Vegetarian

Green Cream Soup
きれいな緑色クリームスープ

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I don’t know how people do it.

But I’m always amazed by those food bloggers who have a perfect post to celebrate various holidays.

I wanted to post something green for St. Patrick’s Day, but as you can see, the day came and went without any green food on my blog…

Well, I have a full time job and I have a busy life, but I know as much as you know, it’s an excuse.

And it seems like a lot of fun to celebrate various holidays with food, especially food holidays like National Pie Day or National Cookie Day!

 

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So I got curious, and I decided to see what food holidays exist.

And I was AMAZED!!

According to Foodimentary, there are SO MANY national food holidays.

Almost every single day is assigned for some kind of national food day.

Of course I missed the March 1 National Peanut Butter Lover’s Day, March 10 National Ranch Dressing Day, and March 11 National “Eat Your Noodles” Day (I can’t believe I missed this one!).

Anyway, I’m several days late, but this beautiful green soup was supposed to be my “green” food to celebrate St. Patrick’s Day.

The timing was not great, but the soup was super tasty!

Green Cream Soup

canola oil
3~4 cloves garlic, cut in half
1/3 cup scallion, chopped
1~2 cups lima beans (I used frozen baby lima beans)
water
1 bay leaf
1/2 cup cooked white rice
soy milk
sugar
salt and pepper

1. Sautee garlic and scallion in canola oil.
2. Add lima beans and continue to cook.
3. Add water to barely cover the beans. Add a bay leaf. Boil and then turn down to low heat. Continue to cook until all the vegetables are cooked through.
4. Add cooked rice. Puree everything using a hand blender until very smooth.
5. Add soy milk until the soup achieves your preferred thickness.
6. Add sugar, salt, and pepper. Serve with freshly ground black pepper.

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Can you see how creamy the soup is?!

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I love soup like this because it really warms me up from the very core of my body.

And this cup is perfect to hold in my hands.

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This is another beautiful hand-made piece from Japan.

by : Reiko Beans/Lentils, Soup, Vegan, Vegetarian

Bean Soup
豆スープ

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Is there any dish that receives a lot of compliments and positive feedback maybe more than you feel it deserves.

Well, this bean soup is one of those dishes on my list.

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For some reason Terry loves this white bean soup, and it’s one of a few things he makes a specific request for.

I agree that this soup is pretty tasty, but I also feel a bit guilty because it’s so easy to make!

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But hey, I’m happy he likes this soup and not some kind of elaborate dish that would take days to prepare (lol).

Bean Soup

canola oil
1 onion, chopped
2~4 garlic cloves, chopped
1 celery stalk, chopped
1 can great northern beans, rinsed and dried
water
1 bay leaf
soy milk
sugar
salt and pepper
paprika
olive oil

1. Sautee onion, garlic, and celery in canola oil.
2. Add beans, water, and a bay leaf. Boil and then turn down to low heat. Continue to cook until vegetables are cooked through.
3. Remove the bay leaf. Puree using a hand blender.
4. Add soy milk, sugar, salt, and pepper.
5. Serve with paprika and olive oil.

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I love to experiment all different spices, and just looking at the spice section in any store makes me happy (lol).

If I remember it right, I found this paprika at World Market.

The reason I came home with it?

The design and the color of the tin.

I don’t know where paprika is usually made but “Hungarian” paprika sounds good too, doesn’t it?

by : Reiko Pasta/Noodle/Rice, Peppers, Soup, Vegan, Vegetarian

Moroccan Lentil Ratatouille
モロッコ風味レンズ豆入りラタトゥイユ

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

I make ratatouille!

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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!).

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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.

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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.

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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.

2 Comments
by : Reiko Beans/Lentils, Leaf Vegetabes, Mushroom, Soup, Vegan, Vegetarian

King Mushroom Cauliflower Red Curry
エリンギとカリフラワーエスニックカレー

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When I want to make something vegan, there are some fabulous vegetables that I can use as a main ingredient for my dish.

Mushrooms and cauliflower are some of those, my go-to ingredients.

Particularly these meaty king mushrooms are wonderful, because of their size and the “meaty” texture.

They certainly look important and it’s hard to not see them.

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I love making curry.

I think adding little bit of this, and a little bit of that, while tasting and adjusting the flavors, trying to get closer and closer to what I’m looking for is such a fun process for me.

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Also I shoulg mention that I finally got to use the wheat berries that I bought a while ago.

I first tried it at a restaurant in Chicago while we were visiting the city, and I fell in love with the texture.

By actually cooking it, I found out that it takes a long time to cook them through, but I still love them.

King Mushroom and Cauliflower Red Curry

canola oil
4 cloves garlic, chopped
ginger – about the same amount as ginger
1 onion, chopped
1 package king mushroom, cut into bite size pieces
1/3 cauliflower, cut into bite size pieces
water
2 bay leaves
red curry paste
1/3 cup sundried tomatoes
white vinegar
1 can coconut milk
cane sugar
salt and pepper
1 cup cooked wheat berries
chopped cilantro
chopped scallion
chopped napa cabbage

1. Sautee garlic and ginger in oil.
2. Add onion and continue to cook.
3. Add mushrooms and cauliflower. Continue to sautee.
4. Add water and bay leaves. Boil and then turn down to low heat.
5. Add curry paste, sun dried tomatoes, vinegar, coconut milk, sugar, salt, and pepper.
6. Add cooked wheat berries.
7. Serve with chopped cilantro, scallion, and napa cabbage.

by : Reiko Pasta/Noodle/Rice, Soup, Vegan, Vegetarian

Curry Udon
カレールーを使わないカレーうどん

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Curry Udon is one of the popular comfort foods in Japan.

It’s super easy to make because many people use pre-made/store-bought curry roux.

I used to be one of them, but when I checked their long list of ingredients, I was not very excited.

And when I saw an unattractive blob that jiggled like gelatin sitting at the bottom of a pot the next morning, I told myself “that’s it!”

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So I made this Japanese-style curry from scratch.

It turned out great.

So great that I almost got confused.

Why didn’t I make it from scratch if you can make it this tasty and easy, and without ingredients unwanted!

Curry Udon

1~2 tablespoons flour
1~1.5 tablespoons canola oil
3~4 cups water
1 5×5 inch dried Kombu sheet
1~2 tablespoons cane sugar
1~2 tablespoons soy sauce
curry powder
Japanese worcestershire sauce
salt and pepper
100g Udon noodles, cooked
A-Ge (Japanese fried soy curd, sliced)
chopped scallion

1. Combine flour and oil in a pot. Over low-medium heat cook while constantly stir to make roux until dark browned.
2. Add water and Kombu sheet. Boil and then turn down to low heat.
3. Add sugar, soy sauce, curry powder, Japanese worcestershire sauce, salt, and pepper.
4. Serve with cooked Udon noodles and chopped scallion.

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It was time for me to get a “paper” calendar.

Terry always reminded me that I had a calendar on my phone, but it wasn’t the same!

I do love a lot of apps, gadgets, and technology, but when it comes to the calendar, I’m old-fashioned, I guess.