Reiko

Reiko

by : Reiko Beans/Lentils, Rice/Grains

Creamy Coconut Azuki Rice Island Plate
クリーミーココナッツ赤飯で南国プレート　

Azuki red rice is a popular Japanese rice dish, and we enjoy it simply, usually with a sprinkle of salt and maybe black sesame seeds.

But I wanted to create something fun when I made my first Azuki rice.

I added some coconut cream, a little sugar, and salt and created this creamy risotto-like dish.

So good!

I sprinkled a little coconut flakes on top.

Since the rice had some island-like flavor, I decided to use it as a theme for the entire plate.

The vegan meatballs were coated with spicy-flavorful jerk sauce.

Coleslaw was leveled up with an addition of chopped sweet mango.

Turmeric cauliflower also added a beautiful yellow color to brighten up the plate.

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by : Reiko Breakfast

Sunday Breakfast with Shiso Tomato Salad
紫蘇トマトサラダ日曜ブレックファストプレート

I went back and forth between waffle breakfast and this toast breakfast, and I decided to go with this, mostly because I wanted to eat the tomatoes my mother-in-law gave us yesterday.

These are not the prettiest, but I actually like that, as they make them look less commercial.

They were naturally ripened with a lot of sun, and you can tell by just cutting them.

I simply combined the tomatoes with Shiso leaves, salt, and a little olive oil.

That’s really all you need.

Delicious!

On this plate you will find Shiso tomato salad, scrambled turmeric tofu, hash browns, sauteed asparagus, and cinnamon raisin whole wheat bread.

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by : Reiko Breakfast

Garbanzo Waffle with Teriyaki Tofu Steak and Kale Caesar
ひよこ豆粉ワッフル、照り焼き豆腐ステーキとケールシーザーサラダのせ

Here is a waffle dish that was made savory.

I did a little experiment, by making waffles with garbanzo flour.

It’s a dense waffle, but I really liked it as it was the right texture for this savory dish.

The waffle was topped off with kale Caesar, teriyaki tofu steak, and julienned radish.

It was a good way to start a day!

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by : Reiko Japanese Food, Rice/Grains

Sekihan Azuki Red Rice
お赤飯

Osekihan, or Azuki red rice is something we eat for special occasions, typically to celebrate something.

You use sticky rice for this, and cook it with Azuki beans.

The beautiful red color comes from Azuki.

This was my first attempt to make Osekihan, and it turned out perfect!

I hadn’t eaten Osekihan for such a long time, and it was such as nice treat.

There was no special celebration, but being able to eat this dish after so many years itself was kind of a celebration (lol).

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by : Reiko Sweets

Vegan Madeleines
ヴィーガンマドレーヌ

I’ve been kind of obsessed with madeleines.

This is my second time making vegan madeleines.

Both times they turned out fine, and I did like them,

But madeleine is such a simple cake, and this is probably an only cake my husband eats without any icing or frosting.

I really want to make the best vegan version.

So I will continue to try different things until I feel I got the best recipe.

Last time I only used flour, but this time I used almond flour and flour, 50/50.

Interestingly, I (or my husband) did not notice a big difference.

So I think I’ll go back to flour only (not almond flour) next time.

I think I’m getting there in terms of oven temperature.

Next time the big change I want to make is using a different substitute for eggs.

Weekend does not come fast enough!

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by : Reiko Bread, Breakfast

Cinnamon Raisin Toast Breakfast Plate
シナモンレーズントースト朝食プレート

This is my kind of ideal weekend breakfast.

Toasted cinnamon swirl raisin bread, scrambled turmeric tofu, salad, vegan bacon, and vegan yogurt with fruit.

And coffee, of course.

Colorful and nutritionally well-balanced!

Love having homemade cinnamon swirl raisin Pullman bread.

Lightly toasted and served with vegan butter.

Homemade vegan bacon was great too!

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by : Reiko Sweets

Kinako Chocolate Chip Cookies
きなこチョコレートチップクッキー

There is a little cafe in our neighborhood, and they sell vegan cookies.

Their cookies are good, but their hours are irregular.

We never know when they are open.

Timings have been off lately.

When they were open, we were too full or we did not have money with us.

And when we really wanted a cookie (and had money with us), they were closed or out of cookies.

My husband has been craving for cookies the past few days, and I decided to make some for him.

These turned out perfect!

I added some Kinako (roasted soy bean powder) to the batter for an extra flavor.

I hope you can see the crispy edge from this picture.

These cookies are crispy outside (bottom) and moist/soft inside, just the way we like.

I know a lot of people like milk when they eat cookies, but I prefer black coffee with my chocolate chip cookies.

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