Wednesday, 2 November 2016

What do you eat/ What do you use Part 24


Pumpkin latte – brew a cup of black coffee and add a couple of tablespoons of pumpkin puree, a dash of cinnamon, nutmeg, and some vanilla essence. Put in 3 tablespoons of a sweetener and mix it up. Add the mixture into some frothed up dairy free milk to taste. To froth dairy milk without a frother, warm it up and put it into a blender or shake it in a container for about 30 seconds. Add some dairy free whipped cream if you fancy it. I had to make do with coconut cream, which didn’t hold out too well. Put some chilled coconut cream into a blender with some icing sugar, to taste, until you give up.

Pumpkin pancakes – in a bowl, mix ½ cup of flour, ½ cup of dairy free milk, 3 tablespoons of sugar, ½-1 teaspoon of baking powder, and 3 tablespoons of pumpkin puree.





For vegan day, I went to T’s Restaurant in Jiyugaoka (exit the main exit and go straight until you’re in front of Miami Garden, then turn right and go straight. After you pass two Mizuho banks, look for Luzu on the left, and T’s Restaurant is on floor b1).
I had spring rolls; Doria of the day, a cheesy dish with rice, pumpkin, and onion; caramel crème brulee; and T’s Parfait.
I highly recommend T's Tantan and T's Restaurant. Both have amazingly delicious food and their cup ramens are sold in most Natural Lawsons.  


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