I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
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Cold Ochazuke – Noriko's Kitchen – Japanese Cooking Lessons 101
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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Many of the health food cafes I enjoyed while in Tokyo had a small selection of items for sale—honey dried beans t-shirts and little booklets filled with cafe recipes. Almost all of them sold small packets of mixed grains. Some were barely the size of my palm and filled with tiny amaranth grains brown rice and millet. Others were larger and contained various mixtures of whole grain rice quinoa and different types of beans. I’d never seen anything like this back home and I was excited to come back and experiment with new grain combinations. This particular mix was inspired by a packet I brought home. There’s nothing inherently Japanese about the end result aside from the origins of the inspiration. It’s equal parts brown rice red rice and millet plus a bit of quinoa and amaranth.
