{"id":29658,"date":"2013-07-13T00:27:26","date_gmt":"2013-07-13T04:27:26","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29658"},"modified":"2013-07-13T00:28:13","modified_gmt":"2013-07-13T04:28:13","slug":"peppers-with-miso-tvptvp%e5%91%b3%e5%99%8c%e3%83%91%e3%83%97%e3%83%aa%e3%82%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29658&lang=en","title":{"rendered":"Peppers with Miso TVP
TVP\u5473\u564c\u30d1\u30d7\u30ea\u30ab"},"content":{"rendered":"

\"67\"<\/a><\/p>\n

Peppers with Miso TVP<\/strong><\/p>\n

It’s a simple vegetable dish, but a kind of vegan dish I like to make. The lightly sauteed peppers were combined with TVP cooked in flavorful sauce accented with miso and ginger. Serve with aojiso or Japanese basil if you can find. The combination of spicy ginger, rich and sweet miso sauce, and fresh Japanese basil is wonderful. I’m also happy that I could finally use my beautiful Japanese vintage Imari plate I recently found at an online auction.<\/p>\n

Peppers with Miso TVP: canola oil, peppers, TVP, ginger, sugar, sake, dark miso (red miso), water, salt<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

TVP\u5473\u564c\u30d1\u30d7\u30ea\u30ab<\/strong><\/p>\n

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\u4ed5\u4e0a\u3052\u306b\u305f\u3063\u3077\u308a\u30b7\u30bd\u3092\u306e\u305b\u308b\u306e\u304c\u6c7a\u3081\u624b\u3002<\/p>\n

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\"\"<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Peppers with Miso TVP It’s a simple vegetable dish, but a kind of vegan dish I like to make. The lightly sauteed peppers were combined with TVP cooked in flavorful sauce accented with miso and ginger. Serve with aojiso or Japanese basil if you can find. The combination of spicy ginger, rich and sweet miso […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-29658","post","type-post","status-publish","format-standard","hentry","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29658","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=29658"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29658\/revisions"}],"predecessor-version":[{"id":29667,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29658\/revisions\/29667"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29658"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29658"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29658"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}