Hello everybody, it's Aya here and I am officially back from holidays in Japan! Actually, it's been a few days since I've been back and all I've been doing is eating cake and playing this Tsum Tsum game on my tablet that I downloaded off of the Play Store in Japan. I think I'm officially in denial that I turned one year older while I was away.

To make the transition even harder, I'm importing all of my photos and videos onto my computer and I realized that it would just be an awful shame not to bombard you all with post photos of my beautiful vacation in Japan. Sorry that it won't be a recipe post this time around but I hope that some of the food shots here will be enticing enough!

I went to Japan with Oli and we terrorized 3 cities together: Tokyo, Osaka, and Kyoto. I'm going in no specific order here with my photos so let's just jump over to Kyoto and see what we did there.

We stayed in a residential part of Kyoto and the area was very quiet.

On our first day, we decided to rent bikes into the city. What was supposed to be a ride to this vegan restaurant I found on happycow.net ended up being a crazy adventure into unfamiliar territory. That is, until we found out the restaurant was closed that day but nearby there was something familiar after all.




I normally like to stay away from food I already know when in a foreign country but I basically couldn't resist the coincidence of finding a German bakery in a random part of Kyoto. Also because we walked inside and realized none of the goodies were German.




But who says no to a Japanese pastry? I'll tell you: nobody.



I thought I was tired of Japanese bread but looking at this makes me want some again.

After a short trip into an area that we thought looked cool (which ended up being an incredibly popular area near the famous Fushimi Inari Shrine), we found one of the purposes of our trip: a cat cafe.


Many Japanese residences don't allow pets so the cat cafe is the perfect place to come, drink a coffee, and enjoy being in the presence of adorable furriness.


She was my favorite: a calico by the name of Ringo (it means apple in Japanese). Unfortunately, she was also the shyest and didn't really want to play, but she watched us all through a little house she went into later.

Cat cafes require you to pay a certain amount for your time there. From there, you can choose to order drinks or pay for snacks for cats. It can get a bit pricey but if you love cats or are missing your cat back home (as we were), it's worth a visit. The ones here were very friendly and even finished my tea as we were leaving.

Neko Café TiME
Fukakusa Ichinotsubocho, Fushimi Ward, Kyoto
Kyoto Prefecture 612-0012, Japan

German (?) Bakery and Cat Cafe in Kyoto

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It is officially the first week of 2015 and mainly I've been lounging around the house. I've been sleeping in a lot lately and I feel like it's all due to the winter season: cold weather + warm bed = never want to get out. Same with the shower. You can imagine it takes centuries for me to get ready in the morning.

We've recently been blessed with some snow. I say blessed because last year we had none and I don't really consider it a proper winter without it! Decided to celebrate by making an igloo in the backyard!


Starting off with a good breakfast! Going for the oats with a fruit salad of kiwis, mangoes, and grapes. Also trying to cram in some German grammar.




While I was boiling water for tea to bring outside, Oli already started making the walls.




Oli making the walls stronger while I collect snow and take pictures.


Finished! Looks kind of like an egg on top but at least it allows for more head space!


We called Miku over to the house by bribing her with food . . .


It was pretty warm inside!


Cheers!

There's also something about chili on a chilly day (do you like my wordplay?) that puts me in a good mood. I mean, who doesn't like a bowl of warm, beany goodness? Here's my fool-proof recipe for chili that's super easy to make and satisfying.

A few notes:

• I use black beans because they are a great source of protein and antioxidants. They also contain a higher amount of indigestible fraction which allows bacteria in the colon to produce butyric acid to keep it working properly. However if you don't have black beans, feel free to use another bean (kidney and azuki are good options)
•  The vegetables used here are what I had. Feel free to use what you'd like though I do recommend keeping the onions and celery for a more familiar chili flavor.
• The amount of cayenne here is not listed because it's all based on preference. I have a cayenne that is [to me] much stronger than others I've used so I only use a pinch of it for a whole pot. Always add less first and taste before adding any more!

Classic Vegan Chili
Serves 4

Ingredients
1 tbsp olive oil (or any vegetable oil)
2 cloves of garlic, minced
1 medium onion, diced
1 medium zucchini, diced
1 large stalk of celery, diced
1 x 15 oz. drained and rinsed can of black beans
1 x 14.5 oz. can diced tomatoes
1 tbsp ground cumin cayenne (I use about 1/4 tsp)
salt and pepper to taste


Heat the oil in a soup pot over medium high heat. Add the garlic and onions and stir until the onions are tender and translucent. Add the celery and zucchini and stir for another 6-8 minutes.

Add the drained beans and diced tomatoes (including the juice) and bring everything to a boil before reducing the heat to medium low heat. Cover and let it simmer for 20 minutes. Remove the lid and add the cumin, cayenne, salt, and pepper. Stir and let it stand for another 10 minutes so the liquid can further evaporate. Turn off the heat and serve as is or over rice. Garnish with fresh parsley or coriander/cilantro.

This dish tastes even better the next day and it's also great frozen. Make a double batch if you want to have a great meal waiting for you whenever you want.

Vegan Chilli and Building Igloos

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Once in a while, I like to go out.

. . . okay, let's face it, if I were made of money, I would go out way more often than I should, but of course my money tree died and my million dollar inheritance ran out (I bought a piece of the moon to prepare myself for the move when zombies eventually come a-knockin' on my door).

Due to these circumstances, I cook very often at home. However, on the rare occasion I sit in a cafe and order a meal, I like to go to a place with good food and plenty of things to stare at. Enter Goodies Cafe in Friedrichshain, Berlin.



Goodies is a place I discovered through a popular market chain called Veganz (they sell Goodies' prepared food) here in Berlin. After trying out a few of the cold dishes, I decided to visit the main store and see what else they had to offer. Naturally I was drawn to the large menu, baked goods, and fresh smoothies and juices.






The decor is quite simple but the graphic art on the walls and coffee cups make the place more personable. I admit the chairs and tables don't look so inviting but I suppose this place caters more to those "on the go".





They have wraps that change monthly as well as staple wraps, bagel sandwiches, cold noodle salads, soups, etc. The people behind the counter also speak English if German is not your forte (I think they get quite a few tourists here). It was quite busy around the time my friend and I went so counter service can seem a bit rushed. Never the less, the food is yummy and there's plenty to choose from. I think it's a great place for starting vegans/vegetarians or just someone who likes to mix it up once in a while.

Goodies
Warschauer Straße 69
10243 Berlin

Goodies Cafe in Berlin

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Thanksgiving is only 9 days away and all I can think about is pumpkin pie. Even though the holiday is non-existent here in Germany (there is Erntedankfest, which is a day meant to give thanks to nature's bounty), it's not hard to convince people to gather around a table full of delicious food and enjoy each other's company. My parents would always wake up early the morning of and start preparing food while the Macy's Thanksgiving Day parade aired in the background.

One of my favorite dishes on the table was always brussels sprouts. Growing up, I never understood why some people didn't like them because I always thought they were scrumdiliumcious! I love mine roasted with garlic and a bit of salt. The moment they come out of the oven I go to town on those bad boys. So of course I'm including a recipe on my blog! And to take it a step further, I thought I'd make a soup of it because who doesn't love to warm up with a nice bowl of soup?

Roasted Brussel Sprout Soup
Serves 6

Ingredients
1 1/2 lb (750 gr.) brussels sprouts
2 tbsp olive oil + 1 tbsp for sautéing
------------------------
3 cups chopped leek
2 cloves garlic, minced
4 1/2 cups of water
1 1/2 cups of vegan heavy cream (I used oat cream)
1/2 tsp thyme
1 tsp dried parsley
2 tbsp maple syrup
salt & pepper
chopped hazelnuts for garnish

Preheat your oven to 400 degrees F or 200 C. Cut off the brown ends of the brussels sprouts and remove any yellow outer leaves before halving them. Line a baking sheet with parchment paper and pour the brussels sprouts onto the sheet. Drizzle the 2 tbsp of olive oil on top and massage them until they're evenly coated (fastest way is to get your hands dirty!) Pop them into the oven for 35-40 minutes.
In the last 10 minutes of roasting, prepare your leek and garlic. Put a soup pot over medium high heat and add 1 tbsp olive oil. Add the leek and garlic and sauté for 3-4 minutes (until the leek is tender). Add the roasted brussels sprouts and water, then bring the heat down to low. Cover the pot and let it simmer for 10 minutes. Mix in the vegan cream, then cover and let it sit for an additional 10 minutes before adding the thyme, parsley, salt, pepper, and maple syrup. Puree with an immersion blender. Serve with chopped hazelnuts and enjoy!

Roasted Brussels Sprout Soup

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Remember when everyone online was making zucchini noodles? No? Okay, maybe I watch too many raw foodies on Youtube but I couldn't help joining the bandwagon. I'm not usually one for fads. Like that time when everyone decided color blocking was in and I went shopping at Zara only to find everything in beige, red, and forest green? Let's just say I didn't shop for clothes during those few months.

What are zucchini noodles? Basically they're just thin strips of zucchini that resemble noodles. Most people have a spiralizer or a julienne peeler (which is what I have) but it can be achieved with a peeler and some steady handiwork. Of course, you could just go ahead and use pasta.

The sauce here is a nice little mushroom sauce. I didn't add tomato puree/diced tomatoes because I try to avoid tomatoes when I cook for myself (I just don't like to consume it often) but if you like them, add a 16-oz. can (about 2 cups) of pureed or diced tomatoes along with the other liquids and taste it for saltiness before adding any miso.

Zucchini Noodles with Mushroom Sauce
Serves 2

Ingredients
1 1/2 cups brown mushrooms, diced
1 medium onion, diced (a med. onion for me is about 3 inches in diameter)
1 shallot, minced
2 stalks of celery, diced
1 clove of garlic, minced
1 tbsp olive oil
1/4 cup red wine
1/4 cup apple juice
1 tbsp white miso paste

2 zucchinis, julienned or spiralized (or 2 servings of cooked spaghetti or fettuccine as per package instructions)



Chop all vegetables accordingly then heat a pan on high heat. When the pan is heated, add the olive oil to coat the pan. Follow with the garlic, shallot, celery, and onions, making sure to constantly stir.



When the onions are tender and translucent, add the mushrooms and stir until the mushrooms have released most of their water and reduced in size (about 5 minutes). Reduce the heat to medium low and add the red wine, apple juice, and miso (making sure the miso dissolves in the liquid). Stir and let simmer for 10-15 minutes, until the liquid has evaporated. You can leave it chunky like this or puree it with an immersion blender.

Serve on top of zucchini noodles, garnish with basil leaves, and enjoy!

Zucchini Noodles with Mushroom Sauce

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I don't know what it is about salads that is so repelling. People hear salad and instantly think of 3 other things that sound much better (I thought of lasagna, sushi, and burgers btw). I mean, I don't blame them. The only time I really wanted a salad was when I discovered that goat cheese, cranberry, walnut salad at Whole Foods and let's face it, 9 times outta 10, Whole Foods got it right.

So imagine my surprise when I was just craving salad the other day. And my being famously bad at making salads (it's a fact, I'm not even going to deny it), I decided to start with the dressing first. A good salad needs a good dressing, am I right?



"Miso Nutty" Salad
Serves 2-4

Dressing:
1/4 cup white miso
1 1/2 tbsp peanut butter
1/2 tsp minced ginger
2 tsp black strap molasses
1/4 cup olive oil
2 tbsp flax oil
1/4 cup + 2 tbsp white wine vinegar

Mix together the miso, peanut butter, ginger, and molasses. Add the oils and vinegar and mix with a fork until well combined.

Salad:
Mixed Greens
Smoked Tofu; cubed (or use regular firm tofu and season it)
Spring Onions, cut thin
Mushrooms, chopped (I used Chanterelle but Shiitake, Enoki, Maitake, or Brown Button Mushrooms would work)
Gluten Free Pasta (optional)
Plums (optional)
Peanuts for garnish

Toss all ingredients in a big bowl. Only mix with dressing before consumption (otherwise it will get soggy and unpleasant). Enjoy!

"Miso Nutty" Salad

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I always dread rain more than any other type of weather. There's just something about rain that makes me tired and unmotivated to get out of bed. Not to mention taking photos when you want natural lighting is one frustrating task.

There are many fun activities that I find are reserved for those days. Going to the movies, taking a sports class, walking around the mall, and of course, a good ole museum visit. I LOVE museums but I rarely go to them in Berlin. Maybe it's knowing that I have to shell out full admission now that I'm not a student. Or perhaps finding a partner in crime on a weekday afternoon is just difficult. Luckily my friend Marinka from Finland was in town so we decided to head to the Pergamon to gaze at ancient artifacts.



The rug collection was so pretty! I love textile everything!





After leaving the museum, Marinka wanted to do a headstand so I caught one of her warming up between columns.



Finally, my remedy for rainy day sadness is always soup! If you're going to roll around on your bed like a panda, you might as well be waiting on soup to cook! This is my fail-safe recipe because it is so stinkin' easy and good for you.



Carrot Ginger Soup
Serves 4

4 big carrots washed, peeled, and cut into 1 cm rounds
2 medium sized (or 4 small) potatoes, peeled and diced
1 medium sized onion, diced 1 clove of garlic, minced
1 teaspoon of freshly grated ginger
1 tbsp olive oil
2 1/2 cups of water (enough to cover vegetables when cooking) 3 tbsp non-dairy creamer (optional)
parsley for garnish (optional)
salt and pepper to taste

Place a soup pot* on the stove over high heat. Once heated, put in oil, garlic, and onions and toss until the onions are translucent. Add the carrots, potatoes, and ginger and toss for an extra minute. Pour the water into the pot and wiggle the vegetables around until everything is immersed in water. Cover the pot and let the water come to a boil before reducing the soup down to low heat. Let it cook for 15-20 minutes.
Pierce a fork into the carrots and potatoes to make sure they are tender. Take an immersion blender and puree to liking (I prefer mind a bit chunky). At this point, you can add the creamer and mix it in with a spoon. Add salt and pepper to taste. Garnish with chopped fresh parsley or parsley flakes. Serve with noodles if desired.

*The soup pot should be big enough to hold all vegetables and the water needed but not too wide that the water spreads out and is not enough to cover the vegetables.

Rainy Day at the Pergamon and Carrot Ginger Soup Recipe

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