Reiko

Reiko

by : Reiko Breakfast

Wacroffle
ワクロッフル

Let me introduce my new creation, “Wacroffle”!

This is not Croffle.

To make a Croffle, you cook uncooked croissant in the waffle maker.

My Wacroffle uses an already baked croissant.

I used vegan croissant from Whole Foods this time.

This is how you make Wacroffle.

On the waffle maker, pour waffle batter (I used sourdough), place a croissant, pour more waffle batter, and then close the maker and cook.

So the croissant is sandwiched between the waffle.

Thus, I named it “Wacroffle”!

With this Wacroffle you can enjoy two different textures.’

Can you see the beautiful layers of croissant in the middle?

This was absolutely DELICIOUS!!

Decadent for sure.

If you make a Wacrofffle, let me know what you think.

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by : Reiko Asian Food, Rice/Grains

Kimbap
キンパ

When I’m in a mood for rolled rice, I usually go for sushi rolls, but this time I wanted something different.

So I made Kimbap.

Sushi is Japanese, whereas, Kimbap is Korean.

When people hear the word “sushi,” they often think sushi means “raw fish.”

But it has nothing to do with the toppings but everything to do with how to flavor the rice.

Sushi actually means sushi rice, which is cooked rice flavored with salt, vinegar, and sugar.

Kimbap, on the other hand, does not use the same flavoring for the rice.

Its rice is flavored with salt and sesame oil.

I like my rolls with a lot of toppings and a little rice so that I can eat many without getting full to quickly (lol).

This time inside the roll are vegan omelet, vegan meat, kanpyo, cooked carrot, and fresh spinach.

It makes a perfect lunch.

Since there is a lot inside the roll, you can just grab and go if you are busy, but it’s still a pretty nutritious meal itself.

(But if it’s served with miso soup, that will be ideal!)

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by : Reiko Sweets

Spiced Date Balls
スパイスデーツ玉

Well, I like all the ingredients, dates, nut butter, nuts, and oats.

So, naturally I loved the final product.

I don’t like store-bought bars because they are usually too sweet for me.

The only bars I buy are the Good & Gather date bars from Target.

Their ingredients are simple, and they are not too sweet.

But then I thought, “Wait a minute. Is it something I can make myself?”

The ingredients are not exactly the same, but mine turned out great, and it became a huge hit at our house.

And it’s super easy to make!

1.5 cup dates; 1/2 cup peanut butter; about 1 cup old-fashioned oats; cacao nibs; pumpkin seeds; spices (cinnamon, nutmeg, ginger, etc.)

Adapted from https://minimalistbaker.com/3-ingredient-peanut-butter-granola-bars/ .

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by : Reiko Breakfast, Sandwiches

Breakfast Griddle Cake Sandwich
朝食ホットケーキサンドイッチ

Before we started a plant-based diet, we used to go to MxXxxxxx’s for breakfast once in a while.

One of my favorite breakfast items was this sandwich made of a sweet griddle cake.

The combination of sweet and salty was something I kept going back for.

I totally forgot about it until I made this Japanese style pancake.

I thought this would be perfect to make the sweet x savory sandwich.

It turned out great!

My pancake was sliced, buttered, and smothered with maple syrup.

Then I added vegan omelet, vegan maple bacon, vegan cheddar cheese, and fresh spinach.

What a great breakfast sandwich!!

I loved everything about this.

I’m really getting better at making my vegan bacon.

Trust me, it tastes as good as it looks!

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by : Reiko Asian Food, Soup/Stew, Tofu

Devil Spit Soup
悪魔のスープ

It’s usually known as Sundubu Jigae, spicy Korean tofu soup.

But since this is Halloween, I asked my husband to give this a fun name, and Devil Spit was what he came up with.

Yes, it’s spicy, but it’s delicious at the same time.

We used to go to a Korean restaurant by the University of Minnesota campus that served this soup, but since theirs is not vegan, now I make my own at home.

And you know what?

Homemade one is as good as the restaurant’s, if not better!

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by : Reiko Breakfast

Vegan Banana Coconut Cream Pie Overnight Oats
バナナココナッツクリームパイ・オーバーナイトオーツ

My mother-in-law gives me magazines that she is done reading because she knows I like to get food ideas from them.

My bath time is my magazine time as well.

A few nights ago when I was looking at Womansday (June 2020) , I found a recipe for Banana Cream Pie Overnight Oats, and I thought it would be fun to make something similar.

I love the combination of banana and coconut.

So it was a no-brainer for me to go for that version.

I also modified the recipe in order to make it vegan.

It turned out delicious!

It was creamy, coconutty, full of banana flavor.

And no added sugar or any sweetener.

The only sweetness comes from the banana.

Serves 2 — 1 small can (5.6 oz) of coconut milk + about 1/4 cup cashew nuts (pureed together in blender until smooth and creamed); 2 bananas (roughly mashed); vanilla extract; 2 tablespoons chia seeds; 1/2 cup old-fashioned oats a pinch of salt – Combine all well and refrigerate overnight.

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by : Reiko Bread

Sesame Sourdough Bread
胡麻サワードウブレッド

I’ve been taking a little break from making sourdough bread.

But yesterday I was in the mood.

The tricky thing about sourdough break making is that it dictates my day (and evening),

I don’t make it often enough, I don’t have a good idea about how long it takes for my starter to be at the peak.

Yesterday it got ready so much faster than I had expected, which messed up my schedule completely!

I ended up staying up late, baking the bread at 2:00 in the morning…

My original plan was to bake it the next day.

But, well, when it’s ready, it’s ready.

I’m not complaining much though.

Look at this final result!

So beautiful.

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