by : Reiko Sweets

Lavender Matcha Madeleines
ラベンダー抹茶マドレーヌ

If you’ve been following me for a while (even the past few months), you’ve noticed that I like madeleines.

I think I’ve finally perfected my madeleines!

(After SEVERAL trials.)

My initial idea was to make “Matcha” madeleines, but when I found this beautiful organic lavender at a natural food store yesterday, my plan got quickly changed.

Lavender and Matcha together may sound strange, but this combination surprisingly works.

Well, better than just “works.”

It’s amazing!

The idea came from my favorite coffee shop, Cafe Astoria.

Their “Leah’s Happy Place” is a Matcha latte drink, with lavender!

As soon as I tried it for the first time, I fell in love.

This flavor combination is not only unique but also sophisticated.

Leave a comment
by : Reiko Breakfast

Waffle Tower
ワッフルタワー

Have you seen a waffle tower like this served at a restaurant?

Well, I’ve never ordered anything like that myself, but recently I’ve been seeing more pictures of a waffle tower on Instagram.

Chicken and waffle appears to be the popular dish to make a waffle tower, but I decided to make mine with something totally different.

When I make a plant-based dish, inspired by non-plant-based dish, my goal is NOT to make something just “similar” but “better.”

I’m always striving to create something I would have ordered (instead of the regular version) as a meat/dairy eater pre-plant-eating life.

And I think I achieved that with this one!

Sourdough waffles, fried cauliflower, Moroccan spiced roasted chickpeas (previous post), pan-fried tomatoes, cilantro mayo, fresh cilantro, and maple syrup.

This was AMAZING!

The flavors burst in your mouth, and every bite was a wonderful culinary experience.

Me, trying to take an action shot with the maple syrup drizzle.

I definitely need practice.

Leave a comment
by : Reiko Beans/Lentils

Moroccan Spiced Roasted Chickpeas
モロッコスパイスひよこ豆ロースト

Roasted chickpeas appear to have become popular lately.

The restaurant we get take-out sometimes offers them as one of the topping options for your make-your-own-bowl.

I liked them very much, but I somehow thought it would be difficult to make at home.

Well, that turned out to be wrong.

Roasted chickpeas are SO easy to make, you can make them as good as (or better than!) store/restaurant ones.

We eat chickpeas a lot as plant-based eaters, and it is a great way to have a variety.

This time I used Moroccan-inspired spices, and they turned out delicious!!

Quick note…

Preheat oven to 450F. Drain, rinse, and dry canned chickpeas. Place them on a sheet pan lined with foil, one layer, and put in the oven for about 3-4 minutes. Take them out. Drizzle olive oil, and sprinkle, salt, pepper, cinnamon, cumin, and coriander. Combine and coat the chickpeas with oil and spices well. Put them back into the oven. Roast for about 20 minutes or until they achieve preferred texture.

Leave a comment