Sunday, September 25, 2011

Japanese Vegetarian brunch

A friend finished a long relay race and to celebrate, my boyfriend and I made a light-ish vegetarian brunch with some other MBA friends. Our aim was to showcase a few traditional items that are more difficult to find in a restaurant. It was a great team effort, and I really appreciate how much work my boyfriend did. He made a delicious vegetarian Japanese curry.
Kinpira gobo and panfried vegetarian gyoza.
 Gobo is Japanese for burdock root, a super fiber-source and low-calorie root vegetable. Simmered with carrots, this is a great side item or bento-filler. Tried out two types of gyoza wrappers for the vegetable filling.
Steamed vegetable gyoza
The other gyoza were steamed. The filling was a mixture of tofu, cabbage, carrots, scallions, mushrooms, garlic and ginger. With some rice and Japanese curry, we had a nice vegetable brunch catching up with some MBA friends of mine and hearing about new relationships, terrrible blind dates and watching some Sunday football.

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