Sweet bean and butter sandwich.
This combination of sweet beans and butter may sound odd to many westerners, but it’s extremely popular in Japan.
A few weeks ago I showed you how to make sweet beans using canned beans.
This is so easy to make.
At that time I used black beans, but this time I decided to use dark red kidney beans.
I made this the same way as I did with the black beans.
You squeeze the extra liquid using a cloth; make sure the beans are quite dry at this stage.
Then add sugar and a little salt and cook until it achieves the texture you prefer.
This turned out great.
It’s pretty close to the traditional Japanese sweet red beans which are made of Azuki beans.
Homemade bread, homemade vegan butter, sweet beans, and salted sakura cherry flowers.
Pretty and tasty!
Good morning everyone.
I was in a mood for a waffle for breakfast this morning, but I didn’t want my meal to be sweet, but savory.
So this is what I came up with.
Breakfast sandwich.
Waffle, salad leaves, tomato slices, teriyaki tempeh “bacon,” vegan omelette, and vegan mayo.
It looks big, but not heavy.
Before you know it, it will be gone.
Stay home.
Stay healthy.
Keep calm.
It seems a bit early for the plum season, but the grocery store near our house has been carrying beautiful plums the past few weeks, and I had to get them.
This time I used one of these black plums and one lemon plum.
This turned out beautiful!
I love galette’s rustic look.
I knew this was going to be good.
So I got a big piece!
Flaky crust.
Sweet plums.
Ginger.
Mmmm!
A piece of galette and a cup of coffee.
It makes a great snack time.
I served it with a little coconut cream.
Scrumptious!
Today’s lunch.
It seems that the only place I go to is the grocery store.
Well, that part is not a huge change for me (lol).
But now I feel so tense when I’m at the store even when there aren’t too many people.
This situation has definitely taken away the fun of grocery shopping…
But you know what?
I’ll survive.
Today for lunch I decided to make sandwiches using these.
My favorite.
Panko-crusted Koya-tofu (freeze-dried tofu).
These are so good!
Koya Katsu, salad leaves, Japanese Worcestershire sauce, and homemade vegan mayo.
Using the buns (see the previous post), I made this spicy chicken sandwich.
The chicken is homemade seitan meat.
The sauce is similar to the Buffalo wing sauce.
It’s spicy, tangy, and sweet.
Served with a lot of coleslaw.
Yum!
Wednesday, March 25, 2020
Baked some rolls last weekend.
Love how they look and feel.
I can’t wait to make sandwiches with these.
Mufffins, muffins, muffins!
I’ve been having so much fun baking muffins lately.
I love everything about them, from making them, eating them, looking at them, to just thinking about them (lol).
I found these beautiful black plums at the local grocery store, and I added them to my muffins.
They were so delicious!
Loved the perfectly sweet (and slightly tart) plums with the vanilla.
When I make curry for dinner, the next day’s lunch has to be curry udon.
That’s an unwritten rule at my house, but I religiously follow it.
I thought tempura would be a nice addition to it and decided to make some with asparagus.
I always make my tempura batter from scratch (all purpose flour, baking powder, cold water, salt), but of course I never measure the ingredients.
So it turns out different every time.
This time it turned out PERFECT!
Tempura is not the same as fritter, and it should be super light, just like this one you see in these pictures!
I’m so proud of this.
(I should have written down how I made this batter…)
Vegan and gluten-free brownies.
Made of rice flour.
It was okay when out of the oven, but it was SO GOOD after refrigerated overnight.
The texture changes in a major way.
This is great for my coffee time.
Minnesota is the largest producer of wild rice.
Yes, that’s one of the reasons why I like it, but it’s rally great rice.
If you’ve never tried it, you should.
The texture of wild rice is so unique, and I love it.
Wild rice, vegan chicken, asparagus, mushrooms, and Dijon white sauce.
Fried onion makes any casserole better!
