This is something I wanted to try for a while.
Shokupan Pullman loaf bread, but with brown sugar color and flavor.
It looks, smells, and tastes amazing.
Toast and butter.
Makes a perfect brakfast.
By Friday morning I usually have a pretty solid list of dishes I want to make for each weekend.
This was not on my list, but I had strong craving for Yakisoba (with cheese), and I had to make it.
My favorite vegan kimchi.
Looking at these pictures make me want to eat this again.
Perfectly cheesy.
In the U.S. pumpkin comes to everyone’s mind as a fall food.
It’s a little different in Japan.
For this curry I decided to showcase some of the foods that represent fall in Japan.
This is king mushroom, but any mushroom is considered a fall food in Japan.
Chestnut is another popular fall food.
And Satsuma sweet potato.
The Satsuma potato is delicious when simply roasted (and buttered) as well.
My husband made a plan to see his mother the other day when I was baking these.
She always offers things from her backyard, and this time she was going to bring us fresh tomatoes.
So I asked my husband to take some of these for her.
My mother-in-law called later and told me she liked them, and that made my day!
These madeleines are not only pretty but also the perfect size, especially for a gift.
Fall arrived quickly before I was ready to let summer go.
People moved on to pumpkin food.
And here I am.
Posting a peach galette.
But that’s okay.
I’ll eventually get to the pumpkin, but for now I enjoy my delicious peach galette and pretend that fall is not here yet…
I brushed a generous amount of peach whisky syrup on the peaches when the galette was right out of the oven.
So good.
The dark bits you see both in the crust and filling are date sugar.
I’ve been using date sugar for baking lately, and I’m really liking it.
When you successfully made a vegan fried egg (previous post), what dish would you want to make with it?
Well, this idea came to me first.
Fried egg sandwich!
Bagel, tomato slices, spinach, mayo, vegan bacon, and vegan fried egg.
I’m proud to add that the bagel, mayo, and bacon as well as the fried egg were homemade.
An obligatory runny yolk picture (lol).
Who wouldn’t want a sandwich like this?
Delicious!!
Yes, I’m now obsessed with vegan eggs!
I really liked the yolk of the vegan boiled eggs I’ve been making lately, and I decided to try making vegan fried egg using that yolk.
I have made plant-based (vegan) fried eggs before, and I thought I would use their “white” recipe.
Pretty happy with the results!
Love how the runny yolk looks.
I used this recipe (YouTube video) for the egg yolk, and This is another way to showcase my this recipe for the egg white.
Once you understand the process, making the egg yolks are not that difficult or time-consuming at all.
I now make a batch of 8-12 at a time.
This is another way to showcase my vegan char-siu.
I simply placed sliced char-siu over brown rice and served with my vegan egg (yolk).
So good!!
Bagels, bagels, and bagels.
This time I made plain and cinnamon-cranberry ones.
I would have used raisins instead of craisins, but since I wanted to share them with my hubby, who will not touch anything with raisins, I decided to go with cranberries.
These turned out great.
I love having toasted bagels for breakfast.
Hope everyone is having a great weekend.
I feel a bit silly when I say “Vegan” to name the dishes I post.
Because everything I post on this blog are vegan.
But with a few dishes like this one I feel it’s necessary to say it because otherwise people may think I am eating animal-based food.
When I posted my vegan egg on Instagram recently, a vegan friend said she almost had a heart attack because she thought it was a real egg.
Since my first vegan Char-Siu (previous post) turned out fantastic, I decided to make ramen to enjoy it.
Char-Siu is one of the most popular toppings for ramen in Japan.
It has been a long time since I had my last Char-Siu ramen, and I was so excited.
There are ramen shops in the U.S. that serve ramen that “can be made vegan.”
But often time you find out it’s made vegan by subtraction, and you realize four out of the five toppings disappear from your bowl.
Well, that’s why I eat out less and less and cook at home more and more because I can make what I want, exactly the way I like it.
Ta-da!
Vegan ramen with an “egg” and “char-siu.”
No subtraction here.
Have a great weekend everyone!
