I love this pan so much that I want to bake something in it all the time (lol).
This time I decided to make Matcha loaf.
This loaf is pretty as a whole, but I like the fun design created by the lines on top when they are sliced too.
I’ve found a few good places to buy good Japanese sweet potato, Satsuma, for reasonable prices near my house.
So I’ve been enjoying it more than ever.
I love eating them hot with butter.
It’s also tasty when cold, after refrigerated for several hours.
This weekend I accidentally bought two big ones without realizing that I already had two.
So I decided to add some to my sourdough waffle batter for breakfast.
I also added oats, cinnamon, and black sesame seeds.
This was delicious!!
My husband ate them with vegan butter and maple syrup, but I preferred them only with butter.
Once in a while I get craving for Japanese curry.
Japanese curry goes with anything, from rice, to udon, to spaghetti, to ramen noodles.
When I bought my “Taiyaki (Japanese fish cake)” pan, I didn’t know how any times I would actually use it.
Taiyaki is typically a sweet treat, stuffed with sweet red beans.
I like it, but I was well aware that there wouldn’t be too many opportunities to make/eat it.
I was right, and I don’t use it to make the traditional cake, but I’ve started using it to make other things.
Like this one.
Instead of stuffing them with sweet beans, I decided to use curried cabbage/carrot, and homemade vegan cheddar.
This is the veggie version.
Simple but tasty!
And this is the cheese version.
I also liked this one too.
A nice combination of sweet and salty.
These are perfect for lunch.
Last night my husband and I went grocery shopping together.
Noticing the bigger flower section right at the entrance, he told me he wanted to buy me flowers.
So this is what I picked.
The label said “chamomile”.
I love it.
So pretty!
He is the best. 🙂
I’m proud of this creation, but now looking at this picture, I can’t help kicking myself.
The lines are not aligned!
Well, it’s still pretty though.
This bundtlette pan is not new.
I have had this for a while, but I haven’t used it too often mostly because I don’t make a lot of cake lately.
But I’ve found a way to enjoy these bundtlette pans not for making cakes, but for baking bread.
How adorable aren’t they?!
When I made these Heritage bundtlette bread, I knew I wanted to make a sandwich with it.
It’s such a beautiful shape, which makes a regular sandwich so much more attractive.
Between the bread you’ll find homemade vegan cream cheese and orange confit.
I’m in love with Bundtletts pans.
This pan is heavy and sturdy as expected for a Nordic Ware pan, but this pan feels heavier than the other pans from the same brand.
I’m not complaining.
I’m impressed.
I wanted these to look exceptional, but I also wanted them to “taste” exceptional as well.
I packed all my favorite flavors, cardamom, mandarin, and coffee.
I would typically use orange, but I happened to have some mandarins, so that worked well.
I also like how “mandarin” sounds.
This is perfectly soft, slightly sweet, but more than anything, super flavorful.
When I said “Happy St. Patrick’s Day!” the other day, one of my coworkers asked me if I was making corned beef.
She quickly remembered I don’t eat meat, and then said “Cabbage?”
St. Patrick’s Day is a tough one for me.
I want to celebrate it like everybody else, but I always have a hard time coming up with the right food.
“Green food” sounds easy, yet, tricky, because you can’t just make a salad.
So when my coworker said “cabbage”, that kind of hit me.
I never thought of a cabbage dish as St. Patrick’s Day food, but I guess it’s acceptable.
I made this deconstructed cabbage rolls a while ago, and I should have posted it for St. Patrick’s Day!
I know it’s too late, and I’m the only one talking about the day now(lol).
I’m not sure if I can call it “cabbage roll”, but all the ingredients are there (I think!).
I also roasted cabbage, which gives an extra flavor.
So in this bowl what you see are roasted cabbage, Beyond Meat sausage, and tomato-base sauce.
So good!!
A bowl of hot soba noodle soup is always a good idea.
This doesn’t look fancy, but these are some of my favorite toppings.
