Just a bunch of soft buns.
Flavored with orange zest and cardamom.
So so good.
Coffee jelly is a popular sweet snack in Japan.
I remember eating it as a child way before I was ready to drink coffee.
It’s usually sweetened and then served with whipped cream, ice cream, etc.
I made my coffee jelly unsweetened, but served it with “sweetened” whipped coconut cream.
I also served my coffee jelly with something else.
Homemade vegan condensed milk!
Looks good, doesn’t it?!
I didn’t want my jelly to be too firm, but this time it turned out a bit looser than I had expected.
So, the texture was more like “gelée” than “jelly”.
Very refreshing, nonetheless.
The summer heat is slowly going away and bringing a comfortable weather.
I do appreciate it, but I can’t help feeling sad about the summer quickly going away.
This morning we walked to the local farmers market.
I went there for one thing today.
Corn!
We also came home with these beautiful sunflowers!
(Well, my husband bought these for me ❤.)
I love sunflowers, but I think this is the last time to have in our house before the next summer comes.
Sunflowers in September just don’t sound right.
Today’s sourdough pancakes were packed with lemon zest, basil leaves, and corn.
This combination is another one that sounds great in August, but not so much in September for some reason…
This is something I learned from Ms. Ina Garten.
She said “garnish with something that is in the dish.”
I used to watch Food Network a lot.
This tea brand, Tea Forte, is a good one to give as a gift.
We initially received a box as a gift, and then last year I brought an assorted box to work, and everyone loved it.
There are so many interesting flavors, and the pyramid tea bag is unique and pretty.
I try not to eat too many sweets.
But I also try not to be too strict either, so if I really want to eat something sweet between meals, I do eat.
The only important rule I have about snacking is to eat something “good” (not junk) and I truly enjoy.
Because of that reason I usually end up making the sweets I eat.
(And I’m not complaining. I do enjoy baking.)
These vegan and gluten-free cake is super easy to make.
They are “cooked” in a microwave oven!
So from start to finish, it takes less than 10 minutes.
It’s soft, silky, chocolaty, but not overly sweet.
I decorated with sweetened coconut cream, cocoa powder, and a raspberry.
It’s a small cake, but very satisfying, which I exactly wanted.
Perfect with my hot black coffee, too.
I used the recipe, https://www.instagram.com/p/CTCPXg2hqAd/ (in Japanese) for the cake.
I usually like my Yakisoba, or Japanese fried noodles, with sauce.
But once in a while I get in a mood for simple salt version.
I also happened to have fresh lemons, and lemon zest went nicely with this salted version, with vegan scallops, broccoli, and scallion.
As always, my noodle dish has the 1:1 noodles and non-noodle ratio.
The rye bread I’ve been making so far all contained non-rye flour, usually bread flour.
So I was excited when I finally found a recipe that only uses rye flour.
It turned out exactly what I had expected.
Dense and dark!
Love this version with figs and walnuts.
I kept one loaf without them as my husband tends to like his bread plain.
This is a dream plate for me!
Everything you see on this plate is my favorite.
I made tofu Mozzarella again.
It’s so easy to make.
This time cut out balls and marinated in olive oil and thyme.
Juicy nectarines, figs, herbed T-Mozzarella balls, Shiso leaves, and sweet balsamic glaze.
Like I said I like each part.
But this plate really confirms “The whole is greater than the sum of the parts”!
Another fun project with rye from my brother-in-law’s farm.
I found the rye muffin recipe, and I thought it would be fun to make it in my canele pan.
They turned out great!
The interesting combination of cumin, orange, caraway seeds, and rye somehow worked.
Much better than I thought!
They have a great texture, crunchy outside and soft inside.
These were delicious with vegan butter.
Tonkotsu?
No it’s TonKATSU.
I know they are spelled similarly, and I see people often use them incorrectly, even on the restaurant menu,
Tonkotsu is a type of ramen soup.
Tonkatsu is deep-fried pork.
Ton means pork, and Katsu means Panko-crusted deep-fried.
So I call this beautiful deep-fried tofu, T-Katsu.
And of course I have to serve it with julienned cabbage.
I don’t know why, but in Japan Katsu always comes with cabbage!
Completed with rice and soup.
Love my new blue-white plate.
It took me two visits to the store (and almost an hour on the second visit!), but I’m glad I came home with it.
I wanted to make a little more elaborated version, but several things went wrong…
I had beautiful homemade vegan flan and went to get vegan vanilla ice cream, and I thought I was ready.
But then I was not able to find the type of dish I wanted.
I looked everywhere (online) for a hooted dessert boat, where I could put flan, ice cream, whipped cream, and fruits.
I only found a few, and they were not available at any actual stores I could walk in and purchase.
Another thing that went wrong was that this particular can of coconut cream didn’t have much firm part, and it was not suitable for “whipped” cream.
So this was not exactly what I had in mind.
But it still turned out pretty.
I even made the pretty orange garnish!
