{"id":44456,"date":"2017-07-23T10:35:58","date_gmt":"2017-07-23T14:35:58","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=44456"},"modified":"2017-07-23T10:35:58","modified_gmt":"2017-07-23T14:35:58","slug":"home-vegan-lunch-buffet%e3%81%8a%e3%81%86%e3%81%a1%e3%81%a7%e9%87%8e%e8%8f%9c%e3%83%a9%e3%83%b3%e3%83%81%e3%83%90%e3%82%a4%e3%82%ad%e3%83%b3%e3%82%b0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=44456&lang=en","title":{"rendered":"Home Vegan Lunch Buffet
\u304a\u3046\u3061\u3067\u91ce\u83dc\u30e9\u30f3\u30c1\u30d0\u30a4\u30ad\u30f3\u30b0"},"content":{"rendered":"

\"\"<\/p>\n

I wasn’t planning to make any thing for lunch (so the plan was to eat out), but when I checked the fridge, all different ideas came to me.<\/p>\n

So the plan was changed at the last minute.<\/p>\n

One of the things I wanted to cook was these portobello mushrooms.<\/p>\n

One tip for buying portobello mushrooms (or any type of mushrooms) is to buy them in bulk instead of the packaged one.<\/p>\n

You can typically save some money (sometimes a lot, but do the math first), and also you can pick the freshest-looking ones yourself.<\/p>\n

\"\"<\/p>\n

I had just bought beautiful mushrooms and I decided to roast them.<\/p>\n

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\"\"<\/p>\n

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Just out of the oven and sliced.<\/p>\n

I can just eat them like this.<\/p>\n

So tasty.<\/p>\n

\"\"<\/p>\n

Dressed up with grated radish, braised and chopped Renkon lotus root, and chives.<\/p>\n

This was the main dish.<\/p>\n

But then I was in a mood for a few more dishes to serve for our home buffet.<\/p>\n

If I wanted to call it “buffet”, I thought I needed at least three or four dishes, right?<\/p>\n

\"\"<\/p>\n

Mustard Dill Potato Salad.<\/p>\n

\"\"<\/p>\n

Broccoli Sauteed with Garlic.<\/p>\n

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Tomato Salad with Sesame and Shiso Basil.<\/p>\n

\"\"<\/p>\n

This was a casual lunch for two, but I wanted to use our nice set of silverware.<\/p>\n

\"\"<\/p>\n

It took us a long time to find cutlery that we really wanted, but when we saw these Fortessa Bistro flatware<\/a>, we fell in love with them.<\/p>\n

Love the simple but elegant design, and their heavy weight.<\/p>\n

So beautiful.<\/p>\n

\"\"<\/p>\n

My plate looked like this.<\/p>\n

I enjoyed it with a couple of slices of homemade crusty bread and a glass of home cold-brewed coffee.<\/p>\n

\"\"<\/p>\n

The roasted portobello was served with homemade citrus soy sauce.<\/p>\n

Very refreshing.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

I wasn’t planning to make any thing for lunch (so the plan was to eat out), but when I checked the fridge, all different ideas came to me. So the plan was changed at the last minute. One of the things I wanted to cook was these portobello mushrooms. One tip for buying portobello mushrooms […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,22,28,29],"tags":[],"class_list":["post-44456","post","type-post","status-publish","format-standard","hentry","category-mushroom","category-potatosquash","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44456","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=44456"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44456\/revisions"}],"predecessor-version":[{"id":44475,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44456\/revisions\/44475"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44456"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44456"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}