Sauteed Onion with Vegan Parmesan Cheese ビーガン粉チーズのせ新玉ソテー

日本語のレシピは　ビーガン、ベジタリアン情報満載の　Hachidory から　ご覧下さい。

“Tampopo”,  “Himeodorikoso”,  “Sumire”,

“Imokatabami”,  “Hebiichigo”,  “Karasunoendo”,

“Kyurigusa”, etc…………..

 

Have you found a word that you have heard before ?

Those are the names of spring wild flowers that are blooming here now.
The list goes on and on but I know you would be overwhelmed with those Japanese words if I listed up all the names of the wild flowers that I see during my walk.

Here are the photos of those flowers in the same order as the names I've listed.
They are in the order of their sizes, from the biggest to the smallest one.  The last one Kyurigusa, literally means cucumber grass, is less than 2mm in its size. 

The biggest one, Tampopo is dandlion in English, and this is the only one which is considered very big compared with all other flowers.  

 

Those are all small and tiny, but very pretty flowers which have strong vitality in themselves.

When I am surrounded by them on a sunny day, they bring me up to cloud nine.

The spring season is a magic.

There are a few more things that make me happy in this season.

One of them is the onions.

 

The onions harvested in April is very fresh and tasty!

They are juicy and sweet !!

 

I eat it almost everyday as spring season onion is available only for a couple of weeks.  (After this period, they turn gradually to the normal hard skin, less juicy and less sweet onions.)

I am sharing one of the scrumptious onion recipes with you today.

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タグ：Vegan cheese macrobiotics Vegan Parmesan onion Spring Japanese cooking Hachidory ビーガン マクロビオティック ビーガンチーズ 新玉ねぎ 春 Vegan macrobio-vegan