First Meal: I am reading Gesshin Claire Greenwood’s book Just Enough: Vegan Recipes and Stories from Japan’s Buddhist Temples for my show on Tuesday. As I read, I crave Japanese food. I made a big pot of Genmaicha tea and sipped it all day. When it was time for food, I made giant soup of leftovers, a favorite thing today. This soup will never be had again, no matter how yummy it was.I mixed together cooked Cabbage, Kale with Miso Barley, sliced Tomatoes and Creamy Pesto with water. I heated it gently, not boiling it, to preserve the miso enzymes. It was one of the best things I have every eaten!
Snack: For dessert, a pear.
Second Meal: We’re having lots of familiar components of meals we put together, Baked Tofu with an Apricot Butter Glaze, Baked Potato Rounds, Kale Salad and Hummus.
