I took a little break from sourdough bread making, but I still enjoy it when I do.
At this point I feel pretty comfortable with the process.
Every time my bread turns out good, it gives me confidence.
Italian herbs.
The bread smelled so good even when it was still in the oven.
I typically enjoy Natto over rice, but it goes well with Soba noodles as well.
This time I decided to add another sticky thing, grated nagaimo.
“Sticky” is not used as a good description for food in the U.S., but people love sticky food in Japan, including myself.
Yum!
Banana bread is something I get craving for, probably once a month.
I liked my last banana bread where I didn’t add any sweetener (the only sweetness came from the bananas), I decided to do the same, but with different flavors.
This one is chai!
I added ground Assam tea leaves and various spices (typically used for chai tea).
Turned out great!
Love the chai flavor, and it re-confirmed that I don’t need additional sweetener.
Plenty sweet, especially because I like to eat my banana bread for breakfast as a meal
I do take butter, though.
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.
Yakisoba, or fried noodles, has always been one of my favorite lunch dishes.
It’s easy to make, and I was probably making Yakisoba by myself at age 8.
I like to fry my noodles crispy for the ankake version.
Lots of veggies with thick sauce over crispy noodles.
So good!!
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!)
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/ .
Here is another flavored version of Shokupan.
This tomato shokupan turned out beautiful.
I actually haven’t tasted it yet, but my husband, who has had a few slices already, said this is one of his favorites.
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!
If you see the previous post, you can see how I got here.
This spicy Korean soup is great as is, but it’s also wonderful when you add rice or noodles.
This time I decided to add oats, and it turned out absolutely delicious.
This may be my new favorite.
Super filling and satisfying.
It also makes you warm (and sweaty!).
