• 2 tbsp olive oil
• 2 garlic cloves minced
• 1 onion minced
• 1 can of whole tomatoes
• 3 tomatoes peeled and cut (don’t need it I just wanted to use tomatoes today )
• 1 tsp sea salt
• black pepper
• 2 bay leaves
• thyme (if you have it )
• 21 seasonings (if you have it )
1. Heat up a pan, pour olive oil, add garlics, once you smell the aroma, add onions and cook for about 5 minutes.
2. Add the cut tomatoes, whole tomatoes including the juice, bay leaves.
3. Once it boils, turn it down to low heat, add salt and pepper, and bay leaves, thyme and 21 seasonings.
I also like to add whatever wine I have left (Riesling), and balsamic vinegar.
4 simmer for a while.
Squish the tomatoes, I used potato masher today!
I put them in 4 bags and put them in freezer.
Today I realized I got way too much groceries forgetting I would be in Japan in 6 days.
I think I have to start eating Japanese breakfast so we can eat more varieties.
• pickled cucumber
• daikon carrots namasu
• cabbage in sesame vinegar sauce
• eggplants and fried tofu in sweet chili sauce
• veggie meat fillet stir fry
• rice with barley
• kenchin jiru
That’s my favorite soup! :)
I did finish gobo, carrots, red bell pepper, and tomatoes (tomato sauce I freezed for Whitney ) today. Hopefully 10 more meals to try to use up most veggies!
A. 1 Japanese tsp soysauce
1 Japanese tbsp sake
1 jp tbsp grated garlics
1 Jp tbsp minced green onions
• 2 handful of dried trumpet mushrooms
• 2 tbsp sesame seed oil
• about 500g vegan kimchi
• 2 onions sliced
• 8 jp cups of water
• 1 jp tbsp grated garlic
• 1/2 jp tbsp grated ginger
• 2 jp tbsp red pepper powder
• kelp powder
• 2 carrots
• shimeji mushroom
• green onions
• red pepper
• 1 tbsp red miso
• 1 tsp Korean miso and gochujan
• 1 tsp soy sauce
1. soak the dried trumpet mushrooms and let it sit til it’s soft, squeeze water out (keep the water used for broth ), mix with A.
2. Heat up a big pot, put 2 tbsp sesame seed oil, add the 1, cook for a few minutes, add the kimchi and cook.
3. Add onions, and 8 jp cups of water (including the mushroom broth ), garlic, ginger, and red pepper powder and kelp powder .
4. Add veggies.
5. Melt miso with the broth and put it back in pot, add soy sauce, white peppers, pinch of sea salt.
6. Let it simmer til you’re ready to eat!
From my sister!
Thank you, sister for bringing us all the goodies! We sure are enjoying all dem snackies :6
It turned more sour than usual today, it was delicious as always!
Lots of dried trumpet mushrooms? that Whitney likes in kimchi chigae.
My favorite in it is still cabbage, this hasn’t changed since I got hooked on kimchi chigae in nashville :P
I made a lot cuz I like it so much!
And I made the soybean in fried tofu bag, I just remembered this that I used to eat when I was a kid, and I craved it. Nostalgic.
I should’ve cooked beans longer though!