Reiko

Reiko

by : Reiko Breakfast, Japanese Food, Rice/Grains

Avocado Rice Bowl
アボカド丼

I was in a mood for rice and avocado this morning.

I make a bowl all the time using rice and avocado, but I wanted to make something a bit prettier that would really feature the beauty of avocado.

Rice, avocado slices, kimchi, homemade vegan mayo, and sesame seeds.

I absolutely love the look.

It was served with some condiments.

My husband and I both are both a big fan of condiments, and we enjoy adding layers of flavors ourselves.

Soy sauce is a must.

When you add everything and mix them together, it tastes the best!

At the end I also added some Natto beans.

Who else likes avocado with rice?

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by : Reiko Pizza/Flatbread

Buffalo Blue Cheese Pizza
バッファローブルーチーズピザ

I’ve never met anyone who do not like Buffalo wings.

The flavor combination is just brilliant.

So, that was the inspiration for this pizza.

I also had beautiful homemade vegan blue cheese, and it was perfect for this.

Cauliflower was lightly dusted with flower and then “shallow”-fried.

Once cooked, they were drenched in my special Buffalo sauce.

Thin crust.

Homemade ranch dressing with celery.

Buffalo cauliflower.

Blue cheese.

More Buffalo sauce.

Fresh arugula.

Freshly ground black pepper.

My husband said this was one of the best pizzas he has ever had!

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by : Reiko Potatoes/Squash, Rice/Grains

Curried Kabocha Risotto with Maitake Mushrooms
カレーかぼちゃリゾット、舞茸のせ。

I’ve never paid much attention to Kabocha.

But since I started the plant-based diet, it quickly became one of my favorite things, especially this time of the year!

Luckily, it has become much easier to find Kabocha in the U.S. the past few years.

Love it’s taste, texture, color, well, everything!

I scraped the “meat” off the skin for this risotto, only because I wanted to keep the color bright orange.

But I usually eat the skin (I actually ate these skin pieces too. Why not? They are too good not to be enjoyed).

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by : Reiko Sandwiches, Uncategorized

Gorgonzola Apple Open Sandwich
ブルーチーズとりんごのオープンサンド

Since I’m not a big fan of mass-produced vegan cheese, I made plant-based cheese myself.

Homemade vegan cheese is not hard to make, and if you find a good recipe, it’s so delicious and satisfying.

 

This gorgonzola is one of my favorite cheeses to make.

The recipe is from this book.

I love its taste, texture, look, well, everything!

Gorgonzola is the main ingredient of this sandwich.

So, I spread it thick.

Then apple slices and Dijon mustard lingonberry jam mixture.

And then top it off with fresh arugula and chopped walnuts.

A delicious, beautiful, sophisticated lunch sandwich.

Anyone?

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by : Reiko Breakfast

Bourbon Pumpkin Pancakes
バーボンパンプキン・パンケーキ

 

I try not to eat sweets for a meal.

But weekend breakfast IS made for it.

It’s not that I have craving for sweets (well sometimes I do, but I typically like my meal to be savory), but it’s the idea that pops into my head.

Once I get this really cool food idea, I have a hard time with not making it right away.

Last night I was at a liquor store because my husband wanted to pick up something there.

I wasn’t looking for anything particular, but when I saw the bourbon section, this idea of bourbon pumpkin pancakes hit me.

So, here they are.

Bourbon pumpkin pancakes.

Aren’t these beautiful?

Well, you could just eat them simply with butter and maple syrup.

But I had another idea.

I made and drizzled bourbon caramel sauce and coconut cream all over the pancakes and sprinkled walnuts.

I made sure I had my coffee ready.

These pancakes were absolutely sinfully DELICIOUS!!

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