by Noriko Shindo | Sep 12, 2020 | Featured, Plant-Based 101
As of the date I found out I was pregnant, I had already been eating only plant-based for 3 years so there was no dispute as to what my diet would look like for the duration of pregnancy. However, I was also aware that in Japan, this would be a challenge as a) many doctors and midwives may not be familiar with the diet enough to recommend and support my decision, and b) family and relatives would not hesitate to point fingers at my ‘not normal’ diet if/when something was not looking right.
by Noriko Shindo | Sep 12, 2020 | Featured, Health & Nutrition, Plant-Based 101
I will admit, staying at home due to COVID, while pregnant sparked my curiosity to start sourdough baking. It’s also quite hard to find 100% animal-free bread in Japan – so why not bake at home? Through trial and error, I now bake tasty sourdough bread a few times a week at home. Sharing some tips and tricks to keep it simple and (hopefully) fail-safe.
by Noriko Shindo | May 29, 2020 | Appetizers, Desserts / Snacks, Featured, Recipes
After realizing how hard it was to pop into a supermarket and find Kimchi without any marine products (squid/shrimp intestines), I started making my own.
by Ofer Reish | May 17, 2020 | Featured, Health & Nutrition, Social Impact
My personal story about how I made the decision to go plant-based is much more down-to-earth than most. No life-changing epiphanies or emotional scars, but rather a perfectly rational decision that started in late 2011 in a little upstate New York town.
by Noriko Shindo | May 6, 2020 | Featured, Meals, Recipes
This gyoza has been a staple for when we have non-plant-based guests. With the added salting of vegetables, you can be sure you will have a flavor-packed, delicious gyoza that’s great with beer, ramen, or on its own!
by Noriko Shindo | May 6, 2020 | Featured, Meals, Recipes
This simple gyoza has been a staple for when we have non-plant-based guests. Great with beer, ramen, or on its own!
