Vegetable lifestyle
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Description
Book Introduction
The record of "Vegetable Life" released after seven years
I first met the author of this book when his son, Iru, was just five or six months old and had just started elementary school this year.
The author, who had been struggling with breastfeeding, practiced a brown rice vegetarian diet for 100 days around this time. As her broken body gradually returned to normal, she decided to change from an intermittent vegetarian to a full-time "vegetarian."
Late one night, after putting the child to bed, the author's family came as a refreshing shock.
I often felt warmth in the space and hearts of those who willingly shared food with strangers.
After several meetings, we promised to publish a book someday, and a long time passed.
Meanwhile, the author moved to Jeju Island and opened Santosha, a fermentation research center and food sharing space that he had long dreamed of.
This book can be said to be a record of the author's seven years of living as a "vegetable-living person," completely attuned to nature's pace of body and mind.
It's a story about cooking rice according to the season and recognizing the flavors of the season.
This is a cookbook that records the taste of the 'now' in recipes using common vegetables representing spring, summer, fall, and winter, but it is also a storybook of the 'Vegetable Lifestyle' that the author has been building up over time.
I first met the author of this book when his son, Iru, was just five or six months old and had just started elementary school this year.
The author, who had been struggling with breastfeeding, practiced a brown rice vegetarian diet for 100 days around this time. As her broken body gradually returned to normal, she decided to change from an intermittent vegetarian to a full-time "vegetarian."
Late one night, after putting the child to bed, the author's family came as a refreshing shock.
I often felt warmth in the space and hearts of those who willingly shared food with strangers.
After several meetings, we promised to publish a book someday, and a long time passed.
Meanwhile, the author moved to Jeju Island and opened Santosha, a fermentation research center and food sharing space that he had long dreamed of.
This book can be said to be a record of the author's seven years of living as a "vegetable-living person," completely attuned to nature's pace of body and mind.
It's a story about cooking rice according to the season and recognizing the flavors of the season.
This is a cookbook that records the taste of the 'now' in recipes using common vegetables representing spring, summer, fall, and winter, but it is also a storybook of the 'Vegetable Lifestyle' that the author has been building up over time.
- You can preview some of the book's contents.
Preview
index
spring
Spinach in spring reminds me of my mother's back
The cozy taste of a day when the cold spring weather was at its peak
The roots that support life blooming in the mud
Every leaf is filled with excitement, a game of light green hide-and-seek
>> spinach
North Indian Spinach Curry and Turmeric Rice
Mom's spinach side dish
Stir-fried spinach and oyster mushrooms
Spinach Frittata
>> cabbage
coleslaw
Stir-fried mini cabbage with miso paste
Cabbage Detox Soup
Lotus Root Nugget Cabbage Roll
>> water parsley
Spicy water parsley mushroom stew
Water parsley and shiitake mushroom pancake
Minari Tempeh Cashew Nut Fried Rice
Water parsley and radish salad
〉〉 Wild chives
Fernbrake and Perilla Pasta
soybean paste stew with wild chives and soybean powder
Chwinamul Pesto Short Pasta
Whole perilla leaf sushi topped with walnut ssamjang
summer
A bite of fluffy potato on a hot day
A refreshing sweetness that cools down the summer heat
A purple world that grows silently under the sun
A subtle sweetness brings a smile to your face
>> potato
Aloo Masala [Dry Potato Curry]
Potato Croquettes & Dill Tartar Sauce
Potato, shiitake mushroom, and perilla pepper paste stew
Broccoli Potato Salad
>> tomato
Ragu sauce and ratatouille
Barley Basil Pesto and Soft Tofu Caprese
Tabbouleh Couscous Salad
Tomato Rice & Sweet Potato Oil
>> egg plant
Marinade Eggplant Bursghetta
Baba Ghanoush [Middle Eastern Eggplant Dips]
Eggplant fritters with fish sauce
Eggplant cold soup
〉〉 Zucchini
Zucchini dumplings
zucchini line
Zucchini Pancake & Chive Sauce
Zucchini Sundubu
autumn
The first bite of autumn, crisp and ripe under the sunlight
Full of the scent of the forest, the savory taste of autumn
Embracing the warmth of the earth as time deepens
A warm link between the seasons and the body
>> apologize
Baked Apple Cinnamon
Apple and Carrot Green Salad
Apple and persimmon salad with gochujang
Apple Carrot Cabbage Sandwich
>> mushroom
Grilled shiitake mushrooms and fernbrake pesto
Fried enoki mushrooms Yurin-gi
Mushroom soy sauce pickles
Oyster mushroom stew
>> carrot
Carrot Lafe Tempeh Sandwich
Carrot vegetable stew and bagna cauda
Carrot kohlrabi stew
Chickpea Hummus Dip and Oven-Roasted Carrots and Beetroot
>> tofu
Tempeh Mapo Tofu Rice Bowl
Tofu, mugwort, and sesame seeds
Agedashidofu
triangle tofu sandwich
winter
A white face that shines even brighter in winter
Embrace the depths of the cold sea
The cool sweetness grown in the cold, hard ground
A record of a dry time with sunshine and wind
〉〉 Cauliflower
Cauliflower Steak
Cauliflower Rice
Cauliflower Gangjeong
Cauliflower and Chickpea Curry
〉〉 Seaweed
Root vegetable hot pot rice
Tofu and green onion pancake
Perilla leaf and shiitake mushroom seaweed soup
Stir-fried seaweed stems and enoki mushrooms
>> radish
Spicy braised green onions
Shiitake mushroom rice pot
Cabbage and radish salad
Moo-u-burdock potage
〉〉 Dried vegetables
Chae I Jang [Vegetable Broiler Farm]
Bracken fern and tofu kimbap
Shiitake mushroom rice topped with spicy grilled burdock
Pumpkin and Tofu Canapé
The Vegetable Living Kitchen
vegan butter
vegan mayonnaise
Vegan Oyster Sauce
Vegan Tzuyu
miso
plum extract
Favorite spices
Spinach in spring reminds me of my mother's back
The cozy taste of a day when the cold spring weather was at its peak
The roots that support life blooming in the mud
Every leaf is filled with excitement, a game of light green hide-and-seek
>> spinach
North Indian Spinach Curry and Turmeric Rice
Mom's spinach side dish
Stir-fried spinach and oyster mushrooms
Spinach Frittata
>> cabbage
coleslaw
Stir-fried mini cabbage with miso paste
Cabbage Detox Soup
Lotus Root Nugget Cabbage Roll
>> water parsley
Spicy water parsley mushroom stew
Water parsley and shiitake mushroom pancake
Minari Tempeh Cashew Nut Fried Rice
Water parsley and radish salad
〉〉 Wild chives
Fernbrake and Perilla Pasta
soybean paste stew with wild chives and soybean powder
Chwinamul Pesto Short Pasta
Whole perilla leaf sushi topped with walnut ssamjang
summer
A bite of fluffy potato on a hot day
A refreshing sweetness that cools down the summer heat
A purple world that grows silently under the sun
A subtle sweetness brings a smile to your face
>> potato
Aloo Masala [Dry Potato Curry]
Potato Croquettes & Dill Tartar Sauce
Potato, shiitake mushroom, and perilla pepper paste stew
Broccoli Potato Salad
>> tomato
Ragu sauce and ratatouille
Barley Basil Pesto and Soft Tofu Caprese
Tabbouleh Couscous Salad
Tomato Rice & Sweet Potato Oil
>> egg plant
Marinade Eggplant Bursghetta
Baba Ghanoush [Middle Eastern Eggplant Dips]
Eggplant fritters with fish sauce
Eggplant cold soup
〉〉 Zucchini
Zucchini dumplings
zucchini line
Zucchini Pancake & Chive Sauce
Zucchini Sundubu
autumn
The first bite of autumn, crisp and ripe under the sunlight
Full of the scent of the forest, the savory taste of autumn
Embracing the warmth of the earth as time deepens
A warm link between the seasons and the body
>> apologize
Baked Apple Cinnamon
Apple and Carrot Green Salad
Apple and persimmon salad with gochujang
Apple Carrot Cabbage Sandwich
>> mushroom
Grilled shiitake mushrooms and fernbrake pesto
Fried enoki mushrooms Yurin-gi
Mushroom soy sauce pickles
Oyster mushroom stew
>> carrot
Carrot Lafe Tempeh Sandwich
Carrot vegetable stew and bagna cauda
Carrot kohlrabi stew
Chickpea Hummus Dip and Oven-Roasted Carrots and Beetroot
>> tofu
Tempeh Mapo Tofu Rice Bowl
Tofu, mugwort, and sesame seeds
Agedashidofu
triangle tofu sandwich
winter
A white face that shines even brighter in winter
Embrace the depths of the cold sea
The cool sweetness grown in the cold, hard ground
A record of a dry time with sunshine and wind
〉〉 Cauliflower
Cauliflower Steak
Cauliflower Rice
Cauliflower Gangjeong
Cauliflower and Chickpea Curry
〉〉 Seaweed
Root vegetable hot pot rice
Tofu and green onion pancake
Perilla leaf and shiitake mushroom seaweed soup
Stir-fried seaweed stems and enoki mushrooms
>> radish
Spicy braised green onions
Shiitake mushroom rice pot
Cabbage and radish salad
Moo-u-burdock potage
〉〉 Dried vegetables
Chae I Jang [Vegetable Broiler Farm]
Bracken fern and tofu kimbap
Shiitake mushroom rice topped with spicy grilled burdock
Pumpkin and Tofu Canapé
The Vegetable Living Kitchen
vegan butter
vegan mayonnaise
Vegan Oyster Sauce
Vegan Tzuyu
miso
plum extract
Favorite spices
Detailed image
Into the book
When you eat food made with fragrant spring sprouts, you feel like spring is welling up inside you, just like the season itself.
Even the smallest leaf whispers, “Go out for a walk, following the spring breeze,” and contains the tender story of spring.
# It's okay to start over in spring
--- p.32
Those grown under the midsummer sun are hard and shiny.
The wind coming through the window carries the fresh scent of the garden and seeps into the kitchen.
# Summer, enduring the hot days and becoming stronger
--- p.95
When the busy summer days pass and the fragrance wafting from the fire makes you forget the hardships of the day, you realize that 'autumn has come.'
# Autumn, the inner voice conveyed by the cool breeze
--- p.156
The wind is clear and sharp, but even within it, a sense of calm and comfort is felt.
Winter quietly seeped into us, carrying the strong energy that autumn left behind.
# Warmth that wraps around your body in silence, winter
Even the smallest leaf whispers, “Go out for a walk, following the spring breeze,” and contains the tender story of spring.
# It's okay to start over in spring
--- p.32
Those grown under the midsummer sun are hard and shiny.
The wind coming through the window carries the fresh scent of the garden and seeps into the kitchen.
# Summer, enduring the hot days and becoming stronger
--- p.95
When the busy summer days pass and the fragrance wafting from the fire makes you forget the hardships of the day, you realize that 'autumn has come.'
# Autumn, the inner voice conveyed by the cool breeze
--- p.156
The wind is clear and sharp, but even within it, a sense of calm and comfort is felt.
Winter quietly seeped into us, carrying the strong energy that autumn left behind.
# Warmth that wraps around your body in silence, winter
--- p.217
Publisher's Review
Fermented vegetables made with seasonal vegetables from spring, summer, fall, and winter
In the book, when asked, “What makes you happy?” the author answers, “When I’m preparing and trimming seasonal vegetables.”
Eating seasonal vegetables doesn't just mean preparing the ingredients.
As I live through this season, I become aware of what vegetables my body and mind need. This is the beginning of cooking, in the author's opinion.
A total of 16 seasonal vegetables appear in the book.
Spinach, cabbage, water parsley, and chwinamul in spring, potatoes, eggplant, tomatoes, and zucchini in summer.
Apples, mushrooms, carrots, and tofu in the fall, and cauliflower, seaweed, radish, and dried vegetables in the winter are all common vegetables that can be purchased at any time at the vegetable store in front of your house.
To help you fully experience the flavors of the season with these vegetables and discover the seasonal flavors we need, we present Santosha's simple recipes.
The author also introduces fermented seasonings that he has spent a long time researching and perfecting at the end of the book.
The recipes in the book are uncomplicated and simple, with no frills.
I hope that the satisfaction I felt while tasting the dishes I made following the recipe and the fulfillment I felt while pondering the author's essay will reach the readers as well.
In the book, when asked, “What makes you happy?” the author answers, “When I’m preparing and trimming seasonal vegetables.”
Eating seasonal vegetables doesn't just mean preparing the ingredients.
As I live through this season, I become aware of what vegetables my body and mind need. This is the beginning of cooking, in the author's opinion.
A total of 16 seasonal vegetables appear in the book.
Spinach, cabbage, water parsley, and chwinamul in spring, potatoes, eggplant, tomatoes, and zucchini in summer.
Apples, mushrooms, carrots, and tofu in the fall, and cauliflower, seaweed, radish, and dried vegetables in the winter are all common vegetables that can be purchased at any time at the vegetable store in front of your house.
To help you fully experience the flavors of the season with these vegetables and discover the seasonal flavors we need, we present Santosha's simple recipes.
The author also introduces fermented seasonings that he has spent a long time researching and perfecting at the end of the book.
The recipes in the book are uncomplicated and simple, with no frills.
I hope that the satisfaction I felt while tasting the dishes I made following the recipe and the fulfillment I felt while pondering the author's essay will reach the readers as well.
GOODS SPECIFICS
- Date of issue: August 12, 2025
- Page count, weight, size: 288 pages | 612g | 174*225*18mm
- ISBN13: 9788969930460
- ISBN10: 8969930469
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카테고리
korean
korean
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