春のお花見ピクニックレシピ


Hi there, welcome to TOKYO VEG LIFE! Today, I’m going to invite you to a spring picnic In Tokyo, cherry blossoms are expected to be in full bloom this weekend and many of you probably have plans to do “ohanami” – a gathering to adore and enjoy beautiful cherry blossoms Instead of grabbing deli foods and eating with paper plates, paper cups and disposable chopsticks like any other year why not put a bit more love in this year to make it a zero waste picnic? Having homemade food on a real plate with friends will make a delicious lunch and you will feel happier not creating any waste Like SHINJUKU GYOEN which I visited today some parks prohibit bringing alcohol You can prepare detox water wtih fresh mint and lemon or warm herbal tea and enjoy conversation with friends with beautiful cherry blossoms and delicious foods I get craving for this salad when I start seeing spring cabbage at stores It’s a salad that my mom used to make for us, and every time I make it, it gives me a nostalgic and warm feeling Tear spring cabbage by hand into small pieces Wash with lots of water and drain Add a pinch of salt and stir Let it sit for 30 min until leaves become soft Thinly slice Japanese basil Remove the seeds from pickled plums and use the knife to make it pasty Add Japanese basil and pickled plum past to cabbage Add a bit of olive oil Mix well It tastes more and more delicious as the time passes so you can make it the day before and keep it in the fridge I trapped and wrapped spring in this tempura Cut boiled bamboo shoot into quarters then thinly slice them Cut NANOHANA in the same length as the bamboo shoot Microwave with a bit of shio-koji for a minute and 20 sec until the vegetable is tender Cut a sheet of nori seaweed into quarters Make a sandwich with 2 slices of bamboo shoot and NANOHANA in between Wrap it with nori seaweed and glue the edge with mixture of all-purpose flour and water Heat oil in a pan Thinly coat the pieces with the mixture of all-purpose flour and water then fry Drain the oil well and put them side by side, instead of stacking them up then they won’t get oily and stay delicious Fried rice in touch pouch “OINARISAN” with FUKI and perilla seeds Cut 4 fried tofu pouches in half and pour boiling water to remove excess oil Place pouches in a pot Add 1 cup water and 1 tsp shio-koji Put a small lid in and cook on low heat for about 10 min Let it cool down after cooking so the flavor soaks into the pouches Chop up FUKI in small pieces Mince long onion and ginger Put rice bran oil, long onion and ginger in a pan Fry on low heat slowly to allow the aroma to come out Once you smell the nice aroma, add FUKI and a pinch of salt Add two bowls of cooked rice and stir fry Then add some perilla seeds I like the interesting texture of perilla seeds but if they are hard to find, you can simply replace them with sesame seeds Add a dash of soy sauce at last to finish Put the fried rice in tofu pouches Fold the edges in OINARISAN is everyone’s favorite rice dish for bento and it looks so beautiful in bento For desert, I made sweet potato “tart” I’m making with the same recipe I used to make gluten free strawberry cake before Make gluten free flour blend by combining 1/4 cup white rice flour, 1/4 cup tapioca flour 1/2 cup potato starch and 1 1/2 brown rice flour Combine 1 cup gluten free flour blend, 2 Tbsp corn starch 3 Tbsp sugar, 1 cup almond flour, 1/2 tsp salt 2 tsp baking powder, 3 Tbsp coconut oil and stir Add a mixture of 3/4 coconut milk and 1 Tbsp lemon juice little by little until the dough becomes easy to work with In a muffin tin, form a bottom and walls with the dough like a tart Bake in an oven at 190℃ for 7 min While baking, prepare the sweet potato filling Today, I’m using 7 small sweet potatoes Wash them well and microwave for about 7 min until they become tender Once they are tender, peel the skin off while they are hot Use a masher to mash Add coconut cream and the leftover coconut milk mixture from making the dough little by little until the texture becomes smooth Bring out the pastry that was baked for 7 min Put the sweet potato filling in and bake in an oven at 190℃ for 10-13 min until the edges of the pastry get brown Let them rest in the mould for few minutes then place them on a rack to cool If you don’t have a muffin tin or you feel too lazy to form the dough into little tarts you can simply make a small cookie shape then put sweet potato filling on top and bake to make delicious mini “tarts” The flaky pastry and natural sweetness of the sweet potatoes make this desert very comforting Today, I delivered picnic recipes with delicious spring foods and beautiful cherry blossoms from Tokyo Japanese cherry blossoms are subtle and pale pink which make your heart soft and kind I hope you find a time to go out with your partner, family or friends to enjoy this beautiful spring

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