Category Archives: Meals and Recipes

English Sunday lunch

Nut roast, roast onion mash potato, mixed vegetables and onion gravy with English mustard

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Natto soba: Buddhist food in Kamakura, Japan

My lunch on a day trip to Kamakura.

Amazing.

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Homemade British stew with herb dumplings

After almost 5 months in Japan myself and my friend made homemade stew with veg and a little soy protein as well as herb dumplings the size of tennis balls.

It is a little bit of a wintery day in Tokyo and there is no better remedy than the home cooked stew to make you feel like you’re back home in front of a roaring fire and bad Sunday TV.

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Toasted soy protein sandwich with avocado and pak choi

Amazing sandwich I made with vegan soy protein burger, pak choi and avocado accompanied by some wild mushroom cous cous.

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Sunday brunch…

Sunday brunch care of:

– 1 homemade nut roast burger
– 2 eggs
– half a can of beans
– garlic mushrooms
– 2 slices of toast
– 1 cup of freshly brewed newly ground Brazilian coffee

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Homemade paneer and soy protein tikka masala

I made this tonight with the help of a spice mix kit only.

In times like these in Japan, a Saturday night in with a curry makes me feel right at home.

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Baked spiced pears with raspberry, cocoa and pistachio quark

A decadent tasting yet fairly ‘good for you’ protein and vitamin filled dessert.

Ingredients

  • 2 medium pears (peeled, halved and cored)
  • Seeds of 10 cardamom pods (crushed)
  • 2 tbsp cinnamon
  • 1/2 tsp vanilla extract
  • 2 tbsp vegan margarine
  • 125g raspberries
  • 225g Quark or vegan soft cheese (if making the dish vegan)
  • 2 tbsp cocoa powder
  • 1/2 tbsp icing sugar
  • 15g pistachios (chopped)

Recipe

1. Prepare all of the ingredients and set aside.

2. Place the vegan margarine, cardamom, cinnamon, sugar and vanilla extract in a large ceramic dish and warm in an oven for around 5 minutes until the ingredients are melted, remove from the oven, ensure the ingredients are mixed and then coat the pears in the mixture.

3. Set the pears aside and place the ceramic dish in the oven for another 5 minutes until the spice mixture bubbles.

4. Place the pears in the ceramic dish and ensure the pears are coated with the spice mixture.

5. Place the ceramic dish in an oven at 175C and allow to bake for around 30 minutes.

6. Whilst the pears are baking, place the raspberries, quark/vegan cream cheese and cocoa in a bowl and ensure thoroughly mixed together.

7. Set the quark/vegan cream cheese aside and, around 3 minutes before the pears are baked, toast the chopped pistachios in a pan.

8. Remove the pears from the oven, spoon the quark/vegan cream cheese onto the plate and sprinkle the entire dish with the warmed chopped pistachios.

9. Serve and enjoy!

 

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