I love sweet and sour sauce.Make your own variation depending on what the veggies in your fridge have to say!The recipe says to thinly slice the lotus root, but they're also good as thick slices.The photo shows them chopped into thicker slices. Recipe by nani cafe

My friend in Japan taught me this recipe. The vinegar and soy sauce make it refreshing for a summertime lunch and perfect to go with Asian noodles! You can substitute other veggies on hand if you like.

Now 2 fav things in my bowl. This dish has my heart purely beacuse of aubergines. Love any form of aubergines. I had an eggplant which no one was interested in eating, i wanted to create something yummy so that no.one creates a fuss. Hence i made this dish amd believe me it was finger licking delicious. Everyone enjoyed eating it #mycookbook

MY VERSIONVEGAN SOUP FOR EXPEL BODY HEAT FOR HOT SUMMER DAYLOVING IT

The weather suddenly turned cooler this week, and Dad had been wanting to make hot and sour soup for days. But since Mom knew Dad had to get up early, she volunteered to take on breakfast duty this week ❤️. Finally, today, Dad got to make his hot and sour soup wish come true.The ingredients for this vegetarian hot and sour soup are simple: carrot, enoki mushrooms, wood ear mushrooms, and eggs. Just season with black vinegar, white pepper, soy sauce, sesame oil, and sugar to get that tangy, spicy flavor you like. This version doesn’t use any thickener, since Dad is cutting back on starches. Without thickener, the eggs turn into egg ribbons instead of a smooth egg sheet, and Dad added a bit too many eggs, so it looks a little messy.Luckily, it still tastes great! Add some rice noodles in the morning and it’s a filling meal. After finishing, 501 even asked for more—always a compliment to the cook 🤣.A rough calorie estimate: about 350 Kcal per bowl, with 13g protein, 42g carbs, and 10g fat.

This is one of the series of "I can eat many bowls of rice with this!"Meat miso has been pretty popular but since I don't eat meat, this is MY favorite recipe! It's 105 kcal per serving but if you don't use oil for frying it will be 50 kcal!The texture of mushrooms is similar to the meat, and eggplant becomes like fat in meat when it's fried and absorbs oil (so they say). But both are just "replacements" .It's also delicious when you use this as a meat for mapo tofu, put it on cucumber as shown on the photo or on top of tofu as well! Just try them. Recipe by Yukoai_yukoi

A recipe using local produce featured in the 52nd issue of 'Shibata's Food and Greenery Newsletter'.

I rearranged an eggplant curry recipe, which my friend taught me.Even my kids who don't like eggplant ate this dish up.This is easy, so there are no tips. Anyone will be able to cook it up.It's a little bit spicy, so you can reduce the amount of garlic, ginger, and curry powder, and add more ketchup for kids.You can also use pre-grated garlic and ginger from a tube. For 4 servings. Recipe by Nonru

This is the flavor that I like (slightly on the sour side).To preserve the crunchy texture of the lotus root, not over cook For an easy-to-make proportion. Recipe by Setsubunhijiki

When I made the simmered eggplant, the sauce was really good so I tried adding somen noodles and it was a perfect match! Even a simmered dish becomes a perfect dish for a hot day if you chill it well.This mentsuyu noodle sauce is really good! It has lots of bonito flakes in it so shake well before using. For 2 servings. Recipe by Tomumaro

My niece told me they had a simmered lotus root dish for dinner, which made me want to make some myself. It turned out more delicious than I had expected and I have been repeatedly making this dish.☆When you are cooking the lotus root right away, it's not necessary to soak it in the vinegar water.☆In the process ④ and after, the lotus root gets crispy if you cook it on high heat for a short time. If you cook it on low/medium heat for a longer time, the lotus root gets softer, but not soggy. Depending on your preference, adjust the heat. Recipe by Okanyan