THIS MONTH IN FOOD... We have some great content for you here in Food this November, especially for those of you living with special dietary requirements! First off in Spotlight we have the lovely Amanda Kirchhoff of Kumamoto sharing a fabulously fall-appropriate root veggie sauté recipe. Gotta eat those sweet potatoes while they’re in season! Then, Xan fills us in on how to get rid of all that school lunch milk that’s been piling up in the fridge at school, with just a bottle of acid and a smile: get ready to get cheese-making! We then have a piece by Leslie Capobianco, first year JET living in picturesque Yakushima, an island that is a part of Kyushu’s Kagoshima prefecture. Follow Leslie as she tells her tale of being a vegan on the secluded isle. Finally, Donal Benson and Autumn Widdoes fill us in with what it’s like to live a gluten-free life in Japan, with special Connect extended edition pieces!
SPOTLIGHT JET Recipe of the Month, Sweet Root Sauté As Amanda Kirchhoff, a second-year JET in Kumamoto puts it, “Fall in Japan is the best season for versatile, flavorful cooking.” This month, she shares the perfect recipe for getting into that hearty fall mood. Ingredients ~300g sweet potato 4 carrots ½ daikon 1 onion 1 bulb (yep, all the cloves) garlic 3 tablespoons honey 1 tablespoon sesame seeds Salt plus whatever spices you have on hand (I used a leftover Thai curry spice packet) -- to taste Olive oil for the pan Instructions 1) Ready a large pot of water to boil 2) Peel and chop all the veggies, starting with sweet potatoes 3) When water is boiling, toss in sweet potatoes 4) After 5 minutes, add in carrots and daikon and boil for another 5 minutes 5) Drain and leave in colander while you heat olive oil in a large fry pan/wok and sauté garlic and onion together. 6) Toss in potato, carrot, and daikon—add more olive oil if necessary.
CONNECT November Issue 2013
7) Flavor with sesame seeds, salt, spices, honey and stir around until all veggies are cooked to your liking. Enjoy! Feel free to change ingredients and amounts according to what you have on hand! (Recipe adapted from http://gocookyourself.com/ post/62613931058/honey-roast-roots-5-6-potatoes-2-3carrots)
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