Recipes

Being born and raised in Japan and a methodical cook, Mai has mastered cooking the perfect bowl of rice (in my opinion.) When she was visiting Japan and I was at home, I asked her help in learning how to make it myself. The recipe includes both her original guidance and my American translation (dumbing down.) It is a staple in everyday meals in our home. The whole grain, brown, genmai rice has additional fiber and nutrients over most typical white rice.

This recipe is adapted from the peanut-butter cookies I made with my mother and brother as a child. I've converted the recipe to be a plant-based, vegan recipe and I replace refined sugar with sweeteners that are gentler on the body. The cookie is pretty high in protein and fiber for a cookie. They are not overly sweet and are an effective way of satiating my sweet tooth without regret. They are sticky and messy to make but worth the effort.

Growing up in Alabama, I love cornbread. In this recipe, I aim to make a delicious cornbread that increases the amount of protein and removes animal products (and cholesterol and other bi-products.) The nutritional yeast adds texture and a cheesy flavor in addition to ramping up the protein.

My daily lunch staple of a high protein, fiber, fatty-acid, plant-based super meal.