I didn't know there was such a thing as Mountain Day in Japan! But why not? Makes perfect sense, especially with Shintoism, right?
Regrann from @tokyopony - 私は山の日を祝うために特別なカレーを作った.
Mountain day or Yama no hi (山の日) is a national holiday in japan. It is celebrated on the 11th of August unless it falls on a Sunday then it’s the following Monday .This is a time that Japan celebrates and gives blessings to the mountains maybe taking a trip to one that day. It has strong ties to Shintoism which is a religion that still very much remains dominant in Japan and is based around nature. Every single object posses an energy and natural ones like trees, rivers and mountains are where kami or gods reside.
To celebrate mountain day I made this vegetable Japanese curry and shaped the grain rice like Fuji-san using a pan seared apricot to reflect the rising sun. I am spending a few days around Mt Fuji this Autumn and very much looking forward to it.
All the gorgeous Fuji ceramics,chopsticks and cloth are from @nekobox.japan
Happy mountain day 🗻
#mountainday#山の日#yamanohi#veganjapan#mtfuji#fujisan#shinto#vegan#veganfood#japaninspired#japanesecustoms#japanesetraditions#japaneseculture#japanesecurry#カレー#カレーライス#ビーガン#ヴィーガン#lovejapan - #regrann#veganasianfood
No bake sweet potato & coffee cake (Vegan & GF)
Love this combination of sweet potato & coffee 💛 Sweetness from the sweet potato and bitterness from the coffee went really well together!!
◆Ingredients (16cm/ 6.3’’ silicone round cake mould) ■ Base:
3/4 cup raw walnuts (75g)
3 Tbsp. sunflower seeds
2 Tbsp. raw cacao powder
2 Tbsp. raw cacao nib
2 Tbsp. shredded coconut
2 Tbsp. melted raw cacao butter or melted coconut oil
4 pitted Medjool dates (80g)
1 tsp finely grounded coffee
1/8 tsp pink salt .
■ Sweet potato layer:
2 cups (240g) raw cashews (soaked 4-6 hours and rinsed)
8 Tbsp. melted raw cacao butter
1 cup (240ml) fresh sweet potato juice (from about 2/3-1 medium sweet potato, be sure to juice the sweet potato right before using, as to avoid the starch and water from separating)
4-5 Tbsp. maple syrup
2 Tbsp. lemon juice
1/4 tsp cinnamon powder
1/2 tsp vanilla paste .
1cup (120g) raw cashews (soaked 4-6 hours and rinsed)
3/4 cup (180ml) full cream coconut milk
4 Tbsp. melted raw cacao butter
2-3 Tbsp. maple syrup
2 tsp raw cacao powder
2 tsp finely grounded coffee beans
1/4 tsp vanilla paste
pinch of pink salt. .
◆Method : (1) Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base of the silicone mould. 2) In a high speed blender place every ingredient for the sweet potato layer and blend well until smooth. Add more sweetener and lemon juice if you need. Layer the filling above the base. Cool it in the freezer until set. (3)Repeat the same process for the coffee layer. Transfer 1/2 cup of the mixture into a small bowl for decoration and put it in a fridge (not freezer) until it needs. Layer the rest of the filling above the sweet potato layer and cool it in the freezer until set. (4) Take out the cake from the mould. Transfer the leftover filling to a piping bag with a star shaped nozzle and pipe onto the top. Let them thaw at room temperature for 10-15 minutes or put it in a fridge for at least an hour before serving
Happy Birthday dear EMI 💗
“When the earth is ravaged and the animals are dying, a new tribe of people shall come unto the earth from many colors, classes, creeds and who by their actions and deeds shall make the earth green again.
They will be known as the warriors of the rainbow.”
~ Old Native American prophecy
Let’s be the rainbow warriors!💪🌈✨
My dinner last night was stir fried fushimi peppers with nutritional yeast rice.. love these peppers !
I seasoned them with sesame oil, grated garlic + ginger, sake, a little bit of sugar, sliced chili pepper and soy sauce.
Happy FriYay everyone ♥️