![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/08\/50.jpg\" "\\"50\\"")
<\/a><\/p>\nRed Coconut Curry with Langoustine<\/strong> When we tell our friends and family we’ve switched to the 95% plant based diet, they often look confused and say, “Then what do you eat???” We eat lots of vegetables, fruits, mushrooms, beans, rice, lentils, nuts, seeds, tofu, seaweed…. And we are not eating only salad (lol)! (I think many people seem to automatically picture us eating a big bowl of lettuce three meals a day). And as I said, we give ourselves 5% wiggle room where the food does not have to be plant based (although most of the meals I prepare at home has been rather close to 100% plant based). Here is the red coconut curry I made a few weeks ago. Langoustine is apparently our 5% non plant food in this dish (lol).<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u30a2\u30ab\u30b6\u6d77\u8001\u5165\u308a\u30ec\u30c3\u30c9\u30b3\u30b3\u30ca\u30c3\u30c4\u30ab\u30ec\u30fc<\/strong> \u30a2\u30e1\u30ea\u30ab\u3067\u306f\u3001\u30e9\u30f3\u30b0\u30b9\u30c6\u30a3\u30f3\u3001\u3068\u547c\u3070\u308c\u307e\u3059\u304c\u3001\u65e5\u672c\u540d\u306f\u3001\u30a2\u30ab\u30b6\u6d77\u8001\u3001\u3060\u305d\u3046\u3067\u3059\u3002<\/p>\n \u5199\u771f\u3067\u898b\u3048\u3066\u308b\u5c0f\u3055\u3044\u6d77\u8001\u306e\u3088\u3046\u306a\u3082\u306e\u3002<\/p>\n \u30ec\u30c3\u30c9\u30b3\u30b3\u30ca\u30c3\u30c4\u30ab\u30ec\u30fc\u306b\u5165\u308c\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u666e\u901a\u306e\u6d77\u8001\u3068\u306f\u307e\u305f\u3061\u3087\u3063\u3068\u9055\u3063\u305f\u5473\u3068\u98df\u611f\u304c\u697d\u3057\u3081\u307e\u3059\u3002<\/p>\n \u304a\u6c17\u306b\u5165\u308a\u3001\u30d4\u30f3\u30af\u306e\u30e9\u30a4\u30f3\u304c\u5165\u3063\u305f\u304a\u6900\u306b\u5165\u308c\u3066\u3002\u3002\u3002<\/p>\n \u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0<\/a>\u3082\u3088\u304b\u3063\u305f\u3089\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002 Red Coconut Curry with Langoustine August, 2012 When we tell our friends and family we’ve switched to the 95% plant based diet, they often look confused and say, “Then what do you eat???” We eat lots of vegetables, fruits, mushrooms, beans, rice, lentils, nuts, seeds, tofu, seaweed…. And we are not eating only salad (lol)! […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-25965","post","type-post","status-publish","format-standard","hentry","category-seafood","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25965","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25965"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25965\/revisions"}],"predecessor-version":[{"id":26021,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25965\/revisions\/26021"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25965"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25965"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25965"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nAugust, 2012<\/em><\/p>\n
\n\uff12\uff10\uff11\uff12\u5e74\uff18\u6708<\/em><\/p>\n
\n<\/a> \u2190 \u79c1\u306e\u597d\u304d\u306a\u3082\u306e\u3070\u304b\u308a\u3092\u96c6\u3081\u305f\u30a2\u30f3\u30c6\u30a3\u30fc\u30af\u30fb\u30f4\u30a3\u30f3\u30c6\u30fc\u30b8\u306e\u304a\u5e97\u3084\u3063\u3066\u307e\u3059\u3002<\/p>\n
\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"