Tortilla wrap again！
Now you know the drill, right (lol)?
Sauteed green pepper, vegan chicken with chipotle sauce, mashed black beans, avocado slices, tomatoes, vegan cheese, and cilantro pesto.
Another success.
I’m not on the gluten-free diet, but gluten-free baking recipes that include interesting ingredients intrigue me.
So when I found this recipe posted by “痩せレシピ研究室” on YouTube that uses tofu and rice flour as the main ingredients, I knew I wanted to try it.
This recipe (Japanese) is not vegan, so I did have to veganize it, but it was a minor change.
This time I made two versions, plain and cocoa.
It’s not exactly like the bagel, but it has nice chewiness, and more than anything else, it’s tasty as what it is!
(If you exactly follow the recipe without veganizing it, the texture may be more like bagel’s. Next time I will adjust the changes I made to veganize the recipe to see if it helps improve the texture.)
If you can make a wrap with a tortilla, why not make a wrap with roasted seaweed sheet?
I used the same idea.
Vegan “egg”, tempeh steak, homemade vegan cream cheese, pickled beets, avocado slices, sushi rice, and Aojiso Japanese basil leaves.
To tell the truth, this is my second attempt on this sushi wrap.
The first time I placed sushi rice to cover the whole sheet.
As a result, it got too “fat” and I was not able to fold it nicely to make a wrap.
Learning from this mistake, this time I placed rice only on the left side that becomes the top and the bottom layer when folded.
Ta-da!
This time it’s folded beautifully.
This was a fun project, and it was delicious!
I call this “pancake”, but this is a much thicker version that I grew up with eating.
We call it “hotcake” in Japan, and whenever I eat it, it brings back all the memories from my childhood.
I still remember exactly what pan my mother would use to make us hot cakes.
I was in the mood for a hot cake, and when I found an interesting recipe that uses Mochi, I had to try it.
Remember a few days ago I said I used the last pieces of Mochi.
Well, I still wanted to eat more, and I decided to make some myself.
I learned from my Instagram friend, Ms. Tomomi, that it is possible to make Mochi in the U.S. without a Mochi maker.
It turned out great!
It is somewhat a shame that you cannot really see the Mochi in the first dish I made with my first homemade Mochi, but I was super happy with how this Mochi pancake turned out.
It’s soft, moist, and slightly sweet.
It’s thick but not heavy at all.
It was so good that I only used vegan butter.
It was delicious as it was, and I didn’t want to cover it with syrup.
I thoroughly enjoyed my first Mochi pancake.
This black tea was the perfect beverage to accompany the pancake.
This is my absolute favorite black tea, “Hot Cinnamon Sunset” by Harney & Sons.
The sweetness and warmth created by the blend of spices is so wonderful.
It’s so sweet that I have to check the ingredients listed on the tin frequently to make sure there is not added sugar or sweetner.
The ingredients listed are…
“Black tea, orange peel, natural and artificial cinnamon flavor, cinnamon, cloves.”
Did you think I was done with this tortilla wrap trend?
Well, apparently not.
This is such a great way to use up all leftovers in my fridge.
This time what you see on the tortilla are 1) red sauce, vegan chicken slices, sauteed mushroom, 2) white cheese sauce, sauteed kale, 3) vegan cheese with black pepper, and 4) vegan cheese with fried onion.
When you make a slit at the bottom (between 2 and 3), and fold clock-wise, 3 and 4 become the outer (top and bottom) layers.
It took me a while to figure this out, but now I am a little more strategic when it comes to where to place what.
Loved the beautiful colors of this one as well as the flavor combo.
I had two pieces of Mochi left, and I decided to enjoy them by turning them into pizza.
I happened to have homemade vegan white cheese sauce, and it was perfect for this.
Well, it’s too bad that I have to wait for another whole year before I can eat Mochi again…
Since I liked the tortilla-folding hack so much that I decided to make another one today.
The idea came last night.
I always have sheets of paper around so that I can write down food ideas before I forget.
This time I used BBQ tempeh, coleslaw, vegan cheddar, and avocado.
Apparently I put too much, and it resulted in a puffy wrap.
Delicious!
I thought yesterday’s was really good, but now I would have to say this one was equally tasty.
I hardly pay attention to fashion trends, but I do like to check out what’s going on in the culinary field.
Apparently, this tortilla hack is seen everywhere, and I thought it would be fun to try it myself.
You can basically use any flavors you like.
This time I decided to go with the breakfast theme and used homemade vegan bacon, spinach/arugula, kimchi tomato jam, homemade cheddar, and vegan egg.
The pictures show exactly how you make it, self-explanatory!
And then, once you finish folding it, you cook both sides until the tortilla gets crunchy.
This turned out so good!!
No wonder people are crazy about this.
My plant-based Mac&Cheese was dressed with vegan chorizo and cilantro sauce.
The cheese sauce is creamy, cheesy, and delicious!
The green cilantro sauce brightens up the dish.
When I can’t think of anything to make for lunch, ramen is always a good idea.
Luckily, I happened to have vegan “chicken” and “egg” to add to my ramen.
