This type of noodles are popular in Japan as well, but I was excited to try the Korean version for the first time.
I got this black bean paste from a Korean grocery store a few weeks ago, and I was happy that I was finally able to try it.
It turned out super delicious!!
The sauce was beautiful dark and thick.
Unexpectedly I had some spare time today, and I decided to bake some bread.
I had no specific agenda, but I thought it would be fun to make some bright colored bread, as we’ve been having some dark cloudy/rainy days lately, including today.
I just opened a beet can, and I decided to use the juice from it to add color.
I had no idea it would give such a strong pink color to the dough.
I was initially thinking about baking a different shaped one, but at the last minute I thought baking rolls this way at a lower temperature would help keep the color.
And I was right!
It turned out to be absolutely wonderful!
It’s not only beautiful but also super soft.
Several weeks ago I started this little project, visiting ethnic grocery stores in the Twin Cities area, one a weekend.
I’ve been rather busy the past few weeks, and I’m taking a little break from it.
But the last store I explored was a Korean store, and some of the things I bought included this Korean rice cake.
This was my first time to cook it, and I decided to serve it in a traditional way.
I didn’t buy these from the particular store, but I’ve already had them in my pantry/fridge.
I don’t know much about Korean cuisine, but I believe these are some of the things they use a lot, and I was glad I got to use them for this dish.
My first impression after my first bite was “HOT!!”
But after the first bite, I really enjoyed this dish.
Yes, it is spicy, but it’s also very flavorful.
My husband and I don’t do well with spicy food (we always ask for “mild” whenever restaurants offer that option!), but we both agreed that this was a good spicy dish.
This is a simple rice dish.
Brown rice.
Braised fried soy curd, which we call “Kitsune” in Japan.
A vegan egg.
Yum!
I was initially thinking of making a quiche for this Easter weekend.
But then at the last minute I wanted to make vegan deviled eggs (previous post) as an appetizer.
I didn’t want two “egg” dishes on the table, and I decided to go with a cheese tart.
This one bake tart is easy to make.
You just bake the shell, and after that you just fill with filling (this time my homemade vegan cheese and fried asparagus).
The tart was delicious!
I enjoyed it as is, but my husband liked it with sweet balsamic glaze.
I also made Edamame potage to go on the plate.
Have a great Sunday everyone!
And happy Easter if you are celebrating.
It’s always exciting to try a new dish.
Well, deviled eggs are not new to me.
I’ve made them a few times, but never since we started the plant-based diet.
It was the last minute decision, and I wasn’t sure if my new egg-shaped mold would arrive on time.
Fortunately, it did!
I love how this turned out.
So pretty!
“Egg” white: water, Kanten (Japanese agar powder), soy milk, sugar, salt
“Yolk” filling: homemade vegan mayo, chickpeas, curry powder, turmeric, salt
Sprinkle Kala Namak right before eating, which adds an extra egg flavor.
Scones are quick and easy to make.
It takes less than 30 minutes, from start to finish.
So it’s perfect for Saturday breakfast.
When I add something (in this case, Earl Grey tea), I want to make sure you can taste it.
I hate it when you buy something for a specific flavor that is part of the name of the product, yet, you don’t taste the flavor (or you taste it but it’s very subtle).
When I looked at the final product, the dark color, I was afraid that I had put too much tea.
However, the flavor was perfect.
It’s definitely there.
You can taste it, no doubt, but it did not make the scones bitter.
Kara-age is a Japanese style fried food, usually made with chicken.
Chicken is cut into bite sized pieces, marinated, coated with some coating flour (many have their own special coating mix), and fried.
This was one of my favorite chicken dishes my mother would make when I was a kid.
This turned out perfect!
Look how crispy outside.
Scrumptious!
My husband and I devoured all in no time.
This is how I made it…
I like trying new things.
I’ve tried different fillings for my vegan pot stickers.
From that experience, I’ve learned what I like and I don’t like.
So now I stick with what I like, which means I use the same mixture…
It’s super simple.
Basically garlic, ginger, onion, cabbage, and green onion.
I’ve tried tofu and mushrooms.
I typically like them in any dish, but for some reason they didn’t work out for pot stickers.
Love how crispy they are.
Another weekend and another sourdough bread.
I had a few hiccups in the beginning of my sourdough journey, but lately things have been going smooth.
I feel that my starter, “Bobby,” is now strong enough to give consistent results.
