sliced unpeeled rutabaga and parsnip cook in a water with a little bit of Earth Balance and blend until creamy - soup and grilled kabocha squash.
for lunch?
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About Me
- kumiko
- I was born in Tokyo and am now living in Manhattan with my dogs. When I began changing my diet to vegetarian almost twenty years ago I did not have much of an idea of what there was to eat,so pasta with marinara sauce was my main food. Then I took the Natural Gourmet Cooking School - Chef Training Program in 1997. When I graduated I became familiar with using beans, grains and many other plant foods,enabling me to cook thousands of different meals. Since then I have been enjoying cooking with this diversity of ingredients. I love vegan cooking!
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