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Portobello Philly Sandwich

Philly or cheese steak sandwich was never on top of my list, but it was one of Terry’s favorite sandwiches.

So I thought it would be fun to make it with portobello mushrooms.

You don’t want to be skimpy with mushrooms.

Then sauteed onion and green peppers go on top of the mushrooms.

And here is another important part of the sandwich, cashew cream, which gives another layer of flavors.

The sandwich has the rich flavors you get from the philly sandwich, but you don’t feel heavy after you finish the sandwich.

It makes a great lunch when served with fresh fruit.

Porobello Philly Sandwich

canola oil
2~3 portobello mushrooms
salt and pepper
garlic powder
onion powder
Japanese worcestershire sauce
1 small onion, sliced
1/2 green pepper, sliced
cashew cream
– 1 cup cashew nuts
– 1~2 cloves garlic, cut in half
– water
– Dijon mustard
– sugar
– lemon juice
– white vinegar
– salt and pepper

1. Sautee portobello mushrooms in oil. Salt and pepper. Add garlic powder, onion powder, and worcestershire sauce. Continue to cook for another minute or so until the sauce coat the mushrooms.
2. Clean the pan. Add oil. Sautee onion and pepper. Salt and pepper.
3. Make cashew cream. Put cashew nuts and garlic in a small pot. Cover with water. Boil and then turn off heat. Let the nuts and garlic soak for a while. Remove the nuts and garlic, and place them in a tall container; keep the water. Add mustard, sugar, lemon juice, white vinegar, salt and pepper. Add the water where the nuts and garlic were cooked in, little by little until the sauce achieves a preferred consistency.

Pink Grapefruit-Nigori Sake Granita

What’s more refreshing than granita?!

Almost any fruit makes great granita, but one of my favorites is grapefruit.

I thought it would be fun to make granita for adults, and this time grapefruit was paired up with nigori-sake.

I’m not much of a drinker, and although I’m from Japan, sake was always one of my least favorite alcohol beverages.

That changed when I tried this “Sayuri” nigori-sake that I found at Costco.

Nigori-sake is a type of sake that is unfiltered and the appearance is milky or cloudy, unlike the regular sake which is clear.

“Sayuri” has rich sake flavor and mild  sweetness, which I really like.

So I was so excited about how this granita would turn out.

Just out of the freezer.

The light pink color is very pretty.

This was absolutely delicious as well as refreshing!

A sophisticated summer dessert for adults. Anyone?

Grapefruit Nigori-Sake Granita

Veggie Shoyu Ramen

I know that a lot of people do not like change in their plan.

I’m usually a pretty relaxed person (I think) but when it comes to food, I have a very hard time with change in a plan.

When we have a plan to go to a specific restaurant, I study their menu thoroughly in advance.

Terry laughs when he sees me so focused on a restaurant’s website and carefully plan my meal (lol).

But now I’m eating 100% plant-based, I feel that I have to be well prepared for my next meal (or next several meals) more than ever.

Last weekend we were talking about checking out a new ramen restaurant which offers vegan ramen, and I was so excited about it.

Unfortunately our plan had to be changed because we had this awesome Blues Festival happening in our neighborhood, and we didn’t want to leave for too long and miss the music.

So I decided to prepare a quick meal for dinner myself.

As you can see, I still had craving for ramen, and that’s what I made.

Although I was a bit disappointed because I didn’t get to try the new restaurant, I loved my ramen!

One of the great things about making your own food is that you can make it exactly the way you want it.

I know I’m stating the obvious but I often forget this and eating-out sometimes seems like a much better idea than it actually is.

I should really have to remind myself that home-cooked meal is awesome (lol)!

Veggie Shoyu Ramen

– canola oil
– 2 cloves garlic, cut in half
– 1 small onion, sliced
– salt and pepper
– 1 tablespoon Japanese salted Kombu seaweed (shio-kombu)
– 2 cups water
– sugar
– soy sauce
100g cooked noodle
vegetables; I used cooked broccoli, lightly cooked carrots, corn, scallion
dried Nori seaweed sheet

1. Sautee garlic and onion in oil until browned. Salt and pepper.
2. Add salted Shio kombu.
3. Add water. Boil and then turn down to low heat.
4. Add sugar, soy sauce, one teaspoon at a time, until it achieves your preferred taste. Add more salt if needed.
5. Strain the broth. Serve with noodle, vegetables, and Nori seaweed.

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