SHANTIのインスタグラム(shantimusic) - 10月5日 15時15分

Cooking is a creative process for me and I’ve been experimenting more with spices and different types of oils. This is a vegan garden pumpkin and potato potage with coconut oil and three types of pepper plus cinnamon and parsley. Used a powder vege broth to give it a little extra flavor. Depends how tasty your pumpkin is sometimes you don’t need to add much.

Second dish is my recent favorite: fresh spring rolls; this time I added boiled daikon leaf and seasonal persimmon. Sauce is a mix of Chinese sweet miso plus Japanese sesame dressing.

Fruits like persimmon, fig, and pears pair well with salads and flavorsome leaves. If you like nuts cut up some almonds cashews and peanuts for your spring rolls. You can also make a lovely peanut sauce with 100% peanut butter and sesame dressing. #cookinglove #ベジご飯 #野菜美味しい #ビーガンレシピ #veganrecipes #veganfoodlover

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