It’s also become a surprisingly meaningful and evocative chronicle for me; I’ve tried to capture so much of the experience in sensory detail, because I don’t want to forget it. Which maybe sounds counterintuitive—so many people, upon hearing of my diagnosis, would react with something li...
-Turnips, rutabaga, yams, yellow summer squash, eggplant, Japanese eggplant, or sweet corn cut into two-inch slices If you use yams or another very dense veggie, just cut them into smaller pieces so they’ll cook evenly. Be careful when you bite into the grilled cherry tomatoes; they can...
I don't think Piers has ever really been given the credit he deserves for his services to the wildlife film-making community ... no wildlife film festival accolades ... for starting this resource and for nurturing the next, and then the next, generation of wildlife film-makers in the UK,...
In the first, nutrient intakes in ninety-four Japanese centenarians investigated between 1972 and 1973 showed a higher proportion of animal protein to total proteins than in contemporary average Japanese. The second demonstrated that high intakes of milk and fats and oils had favourable effects on ...
A list of the best vegan beers from an assortment of popular styles, with capsule reviews of each.
Serving breakfast, brunch, lunch and on Friday nights—dinner, swing by Janken for plant-based Japanese fare at its absolute best with loads of vegan dishes to get amongst. Mochi tofu benedict, plant-based lasagne, breakfast panna cotta, black sesame and cacao waffles… Best to take the whole...
Roasted Japanese Sweet Potatoes This was a new food to us, and they’re so good! These don’t require preparation, and can be put in the oven at 350 for about an hour, and served sliced. They keep in the refrigerator once cooked, and make a great snack, so we’ve been cooking a...
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For my yummy Dipping Sauce, mix 1/3 cup vegan mayo with a tablespoon of Sriracha. Add a little chopped cilantro. This sauce is very similar in taste to the Japanese mayo at sushi restaurants. It’s seriously SO full of flavor, I could almost eat an entire block of tofu.Not kidding....
canned beans, tomatoes and tomato sauces, malt sweeteners, quinoa, apple and cherry juices and sauces, unrefined oils, vinegars, macrobiotic foods, soy sauces, mirin, ponzu, miso, sea vegetables, Japanese tea, crackers, chips, snacks, food concentrates and supplements, and bulk beans, grains, ...