Japanese-style Vegetarian Cuisine

Tomato and King Oyster Mushroom Salad

Stir-fried Burdock

Vegetables Curry Rice

Cold Udon with Dipping Sauce

Veggie Brulée (no egg and no milk)

The Restaurant – Tzungye, Taiwan

Know What You May be Eating in Processed Meat

The recent publicity on lean fine texture beef (otherwise know as pink slime) has many people realized what they had been eating in their ground beef and beef patties in burgers.

The article in the link below tells you what you may be eating in your sausages and meatballs bought from the store.


Vegetarian Inari Sushi


  • Vegetarian fish fillet
  • Vegetarian ham
  • Sweet black beans
  • Japanese Soybean (Na tou)
  • Corn
  • Kaiwari
  • Honey-glazed almond
  • Raisin
  • Honey-glazed cashew nuts
  • Vegetarian crabstick
  • Sweet soybean
  • Pickled daikon

Vitamin B12 May Improve Vegetarians’ Heart Health

Daily supplements of vitamin B12 may improve the arterial function and provide a ‘novel strategy’ to reduce the risk of atherosclerosis in vegetarians, says a new study.

Vegetarians with sub-optimal B12 levels who received daily supplements of the B vitamin displayed improvements in flow-mediated dilation (FMD), a measure of a blood vessel’s healthy ability to relax, according to findings published in The Journal of Nutrition, Health & Aging.

Supplements at a dose of 500 micrograms per day were also associated with an improvement in the thickness of arterial walls, indicating that B12 supplementation may offer a “novel strategy for atherosclerosis prevention”.

It is commonly believed that vegetarians have a lower risk of cardiovascular disease, but some data has indicated that vegetarian diets are deficient in vitamin B12, and relatively high in salt, both of which may increase the risk of atherosclerosis, explained the researchers.

Indeed, the same group of researchers has previously reported impaired vascular functioning and thickening of the blood vessel walls in Chinese vegetarians.

“Vitamin B-12 deficiency is prevalent among older people and vegetarians and is mostly asymptomatic. For vegetarians, apart from direct vitamin B-12 supplementation, vitamin B-12 deficiency is also preventable by higher and adequate intake of dairy products, eggs and fortified cereals,” explained the researchers led by scientists at the Chinese University of Hong Kong.

Source: Journal of Nutrition, Health & Aging

Vegetarian Salad with Noodle


12 oz egg-free noodle
1 large carrot, cut into thin strips
4 oz asparagus, cut into sections
1 red bell pepper, seeded and cut into strips
4 oz snow peas, trimmed and halved
4 oz beansprouts
4 oz canned baby corn cobs
4 oz canned water chestnut slices, drained


3 tbsp fresh basil
5 tbsp chopped fresh mint
1 cup coconut milk
2 tbsp sesame oil
1 tbsp minced ginger
2 cloves garlic, minced
2 stalk green onion, chopped
juice of 1 lime
to taste salt and cayenne pepper


  1. To make the dressing, mix all ingredients in a bowl.
  2. Cook noodle in a pot of boiling water until just tender. Rinse and drain under cold running water. Set aside.
  3. Cook vegetables in a pot of boiling water until tender crisp. Plunge into cold water. Drain and set aside.
  4. Toss the noodle, vegetables and dressing together in a large bowl. Arrange in individual serving bowls. Garnish with lime wedges, roasted peanut and cilantro before serving.

Source: Canadian magazine

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