關於 macrobiotics ，我們在網路上蒐集到這些相關的討論、資訊與評價

今晚我在 Club O 吃了一頓日式【食養料理】，食物好精緻啊，而且認識了一種新的蔬食食材叫「車麩」，就是相片裡那不論是看上去還是吃上去都跟「肥豬肉」很像的那塊，是日本的一種煮物。

不知道是否太久沒吃肉，吃到車麩時有點不太習慣，有點覺得自己真的在吃肥肉，哈哈...

聽說下星期四是吃家常料理喔～

I was in Club O having Japanese Macrobiotics dinner tonight, and I learnt a new vegan veggie ingredient called - Kurumabu, as you can see in the photo, the one which looks like "fat pork meat", it's from Japan.

Maybe I haven't have meat for too long, the texture of the Kurumabu really taste like real fat pork meat, a bit not get used to it, hahahaaa...

heard that next week they will have another topic - Taste of Home, looking forward to it~

Wing Kishimoto 岸本家媳婦
#veganexpression #vegans #healthyfood #Japan #Japanese #japanesefood #Macrobiotics #veganfood #veggiefood #vegandiet #whatveganseat #foodie #foodporn #healthy #conciouseating #greenliving #clubo

Recipe at: http://www.themeatmen.sg/tofu-cheesecake

We’ve perfected this sublime Tofu Cheesecake number that will be a hit with your loved ones. Best of all, you can put it together without breaking a sweat - zero baking skills required!

This humble rendition of the cheesecake began as one lone New York woman’s quest for a more nutritious, and healthier cheesecake – the same ones that bear the famous city’s name. Using what she studied in macrobiotics, Marcea published a cookbook which contained the “Tofu Cheesecake” recipe. That one recipe eventually sparked a mini-revolution across the city’s restaurants in the 1980s. It was almost forgotten until almost a decade later when a Japanese-American woman named Keiko won hearts and stomachs with her masterpiece, said to have been rated as the top with “no other coming a close second”.

For the base, we go traditional with a firm spread of finely crushed digestive biscuits and melted butter. Now, for a really luscious cheesecake with an exquisite ethereal texture, we combine the thickened cream, fresh Greek yoghurt, rich cream cheese chunks, icing sugar, good full squeeze of lemon, collagen-packed gelatin, and tofu, then make sure we give it a good blend.

In our recipe, we use Vitasoy Organic Sprouted Tofu to achieve the perfect wobbly consistency and creamy smoothness that just rolls off cleanly onto your spoon. It also has 25% more calcium content compared to other tofu brands, and because it’s sprouted it will offset the heaviness by helping with the digestion.

#themeatmensg #simple #delicious

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Macrobiotic diet for a change
Lâu lâu thực dưỡng thử bữa mà thấy ngon ghê luôn #lunchwithhelen #macrobiotics #macrobioticfood #thucduong #healthyfood

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Recipe at: http://www.themeatmen.sg/tofu-cheesecake

We’ve perfected this sublime Tofu Cheesecake number that will be a hit with your loved ones. Best of all, you can put it together without breaking a sweat - zero baking skills required!

This humble rendition of the cheesecake began as one lone New York woman’s quest for a more nutritious, and healthier cheesecake – the same ones that bear the famous city’s name. Using what she studied in macrobiotics, Marcea published a cookbook which contained the “Tofu Cheesecake” recipe. That one recipe eventually sparked a mini-revolution across the city’s restaurants in the 1980s. It was almost forgotten until almost a decade later when a Japanese-American woman named Keiko won hearts and stomachs with her masterpiece, said to have been rated as the top with “no other coming a close second”.

For the base, we go traditional with a firm spread of finely crushed digestive biscuits and melted butter. Now, for a really luscious cheesecake with an exquisite ethereal texture, we combine the thickened cream, fresh Greek yoghurt, rich cream cheese chunks, icing sugar, good full squeeze of lemon, collagen-packed gelatin, and tofu, then make sure we give it a good blend.

In our recipe, we use Vitasoy Organic Sprouted Tofu to achieve the perfect wobbly consistency and creamy smoothness that just rolls off cleanly onto your spoon. It also has 25% more calcium content compared to other tofu brands, and because it’s sprouted it will offset the heaviness by helping with the digestion.

#themeatmensg #simple #delicious

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余ったご飯がデザートに変身!?
プリンとご飯の意外な組み合わせが美味しいライスプリンをご紹介します！
もちもちっとした食感がポイントです♪


材料（2個分)
・卵　　　　　　3個
・砂糖　　　　　60ｇ
・牛乳　　　　　350cc
・温かいごはん　200ｇ

◆カラメル
・砂糖　　　　　50ｇ
・水　　　　　　大さじ2

手順
1　鍋に砂糖、水を入れて火にかける
2.　煮立ったら中火でカラメル色になるまで煮詰め、容器に流し入れる
3.　鍋に溶き卵、砂糖、牛乳を入れてよく混ぜる
4.　ごはんを加えて中火にかけ、沸騰させないように混ぜながら、米がぐずぐずになるまで10分煮る
5.　2の容器に4を流しいれる
6.　天板に5、水を入れた耐熱容器を並べ,150℃に予熱したオーブンで30〜40分焼く




















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