vegan

All-season shredded vegetable pickle-salad, plus migrating birds!

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A very simple ‘instant’ pickle-relish-salad made with always available vegetables, plus an equally easy decorative cutting technique. continue reading...

Two-color namasu, a make-ahead daikon radish and carrot salad

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Here’s a recipe for a classic vegetable dish that is served at New Year’s in Japan. It actually gets better after some time in the refrigerator, and is a great bento side dish that may even bring you some luck! continue reading...

Bento filler staple: Walnut miso paste for cooked vegetables

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A delicious fall-like walnut-miso paste that makes any bland cooked vegetables taste great. It’s easy to make and stash in your refrigerator. continue reading...

Low carb gluten-free freeze dried tofu (kouya dofu) fried sandwich 'bread'

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How to make really low-carb, gluten-free sandwich ‘bread’ with fried freeze dried tofu. continue reading...

Bento no. 78: Vegan low-carb, low calorie, 'zen' bento

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Bento contents:

Total calories (approx): 250 (how calories are calculated)

Time needed: 30 minutes (if all components are made in the morning, much less time if you make things in advance)

Type: Japanese, low carb, low calorie, vegan, “zen”! continue reading...

Sweet pepper and carrot confetti

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I am calling this colorful dish confetti, because it’s not quite assertively flavored enough to call it furikake. It is sort of a no-sugar (low-carb) and much lower calorie variation of Cooked to Death Hot and Sweet Peppers, though I have made the hot peppers optional. Even with no added sugar or sweetener, I think the natural sweetness of the vegetables comes through nicely. It’s a really useful vegetable side dish, to just pack on the side or sprinkle on top of rice or other things. You could also fold in a spoonful into tamagoyaki to make it really colorful. It can be kept in the refrigerator for a few days, or frozen. continue reading...