Veggie Teens Cookbook

All in one fell swoop, the toddlers and kids in my life have become teenagers and young adults.

Wasn’t prepared for this.

But they’re all hungry and still very curious in the kitchen, which explains in part how I landed on the Veggie Teens Cookbook site.

Mmmm, it’s going to have to be April Fool’s Day a bit longer. Just long enough for me to make those lovely TV dinner cupcakes. Massive grin.

Here, you order cookbooks for us (get it now: ebook option!) while I call the kids to help cook. Got it?

Meet you in the kitchen!

The Natto Challenge

I asked one of the 4th graders what his current favorite food is.

“Natto!” he replied.

And then he asked the inevitable question: “Can you eat natto?”

I fumbled for my poker face and then replied, “Well, yes, I can….What’s your favorite natto combination?”

Eyes suddenly very much alert and smiling, he replied, “Natto, mayonnaise, and mustard. And broth.”

“Ah,” said I.

“Please challenge!” encouraged he.

“Okay! I’ll try it by next week!” agreed I.

Wait a second.

I agreed???

Oh haaaalp.

More intriguing natto serving suggestions. What are yours?

Cook dinner in your hotel room

I love staying in hotel rooms for one or two nights.

I hate the hassle of finding a vegetarian-friendly restaurant in the new-to-me area.

Hang on.

Totellini with spinach? And English muffins? In my hotel room? Not room service?

Watch George Egg and learn.

Coming soon: cooking in your coffee pot.

Curried Squash

I’ll eat almost anything if it’s curried.

Maybe someone knows where I can find acorn squash here in Tokyo? Or a good substitute (first item from the top)? I do miss eating winter squashes!

1. Simmer 3 cups 2.5 cm-diced acorn squash for about 8-10 minutes until fork tender. Drain well. Set aside.

2. On medium heat, sauté 1.0 cm-diced onion in 1 tablespoon butter and 1 tablespoon oil for 2 minutes.

3. Add:

  • 2 tablespoons raisins
  • 1 teaspoon grated ginger
  • 1 tablespoon curry powder
  • 1 teaspoon minced garlic
  • 1 teaspoon garam masala
  • ½ teaspoon salt

Cook for 2 minutes.

3. Add squash and 2 tablespoons orange juice. Mix all ingredients and cook until heated through.

4. Transfer to a serving dish. Top with 2 tablespoons roughly chopped cilantro.

Serves 4.

[from Cheap Thrills on November 19, 2009. Thank you!]

Jam. Nap. Repeat.

Just like all good rockers do, you can jam for a couple of hours and then take a nice long nap with your guitar pillow when you’re done. Wake up, and jam some more.


OEUF Guitar pillow big

OEUF guitar pillow

Makes you want to get the whole band, doesn’t it?

via swiss-miss

Vegetable Japan – cooking vegetarian in Japan

Vegetable Japan’s blog needs to be in book form, because it’s hard to curl up on the couch with a laptop to read everything she writes.

Back in June, I was looking for vegetarian summer solstice food (for June 21st – where did that link go?) and landed on her terrific blog. She has loads of tips on cooking vegan, vegetarian and gluten-free, especially while living in Japan.  Exactly what I need!

She has a recipe called English Teachers’ Vegetable Curry. That right there is reason enough to bookmark her blog, if you haven’t already.

I believe VegetableJ is back in Nova Scotia now, but she’s inspired me to really start cooking again. After the summer break, I’m going to work through her arsenal of recipes!

English Teachers’ Vegetable Curry Serves 6

5 Tb vegetable oil
3/4 tsp whole cumin seeds
A 1-inch (2.5 cm) stick of cinnamon
6 whole cardamom pods
2 bay leaves
1/4 tsp whole black peppercorns
6 oz. (175 g) onions, chopped
6-7 garlic cloves, finely chopped

The rest of the recipe.

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