EPIC SHOJIN CHRISTMAS DINNER

For Christmas this year, my husband and I had THE greatest dinner ever!!!

We went to our favorite restaurant, SHOJIN!

We're still craving it.

My husband even asked Mr.Morishima (the owner) and Chef Kimiko to add all the courses to their regular menu.

They truly are geniuses!

The entire meal meal was perfect and their service was excellent as usual.

Love this restaurant!!!

They truly care about their customers.

They even gave each table a CD filled with traditional Japanese New Year's Day music.

(Above photos taken straight from their blog.)

Sorry, had to use flash for all pictures.

(Blueberry Apple Sparkling Cider)

Everything we ate was epic and made with so much love.

We're so glad we only live 15 minutes away!

CREAMY POTATO SALAD

Yesterday I Made:

CREAMY POTATO SALAD.

Recipe from Skinny Bitch by Kim Barnouin.

This is THE best potato salad I've ever had!!!

And so easy to make!

All you need is a pound of small red potatoes, vegenaise,dijon mustard, apple cider vinegar, green onion, salt and pepper.

Simple, delicious, and so comforting!

ZUCCHINI PASTA

Meet my new toy:

I'm trying to include more RAW VEGAN food into our diet.

So, I decided to buy a Spiral Vegetable Slicer.

The first thing I wanted to play with was zucchini.

Enter last night's Dinner:

ZUCCHINI PASTA.

Simple, easy, and so delicious.

For the zucchini, wash and dry.

Cut the ends and spiral with the slicer.

Keep spirals in a bowl at room temperature.

No need to cook, just serve as is.

For the sauce, I used the marinara sauce recipe from Vegan on the Cheap by Robin Robertson: Books.

It's sweet and super thick.

To plate, just top the zucchini with the sauce and dig in!!!

*Make sure not to mix zucchini and sauce until ready to serve.

If the zucchini sits in the sauce too long, it will become soft and limp.*

I can't wait to play with more vegetables, especially potatoes!!!

Any suggestions on what to do with the leftover zucchini?