by : Reiko Bread, Sandwiches, Tofu

Tofu Nugget Sandwich Lunch
豆腐ナゲットサンドイッチランチ&ちょこっと”大掃除”

This is the kind of lunch plate I like to eat.

Tasty sandwiches, salad, and soup.

There are a lot of veggies, and the whole plate is plant-based.

Homemade buns.

I loe them when they are just out of the oven.

They are so soft and smell good.

Homemade tofu nuggets.

This is a basic recipe for which I only wanted to use ingredients that are easy to come by and for which I don’t need to use a knife.

I used Ao-nori (seaweed flakes) to give them umami.

These are small sized ones.

They make a great snack.

These are the larger ones that I used for the sandwiches.

I love how these mini sandwiches looked.

Gochujang veggie soup.

Who is interested in this lunch plate?

This is the time when you deep-clean your house, called “O-soji” in Japan.

I’ve been keeping the house in a good shape, by cleaning a little every day, so I don’t feel like we need to do “O-soji”.

But today I cleaned the fridge inside and out, and I felt good.

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by : Reiko Bread, Sweets

The world’s easiest Bûche De Noël
世界一番簡単ブッシュドノエル

This Bûche De Noël (or Yule Log) is not made of cake but made of sandwich bread!

You need several (I used four) slices of white bread.

Take crust off.

Roll them flat with a rolling pin.

Spread your favorite jam (I used cherry jam) and roll them into a log.

Cover with plastic wrap and let it rest while you prepare Adzuki butter.

I just combined and mixed store-bought sweet Adzuki paste and vegan butter until it was creamy.

Spread it over the log.

Voila!

As you can imagine, it’s quite small.

It’s perfect for one or two (I ate the whole thing myself!).

It was absolutely delicious!

Since it’s so easy to make, it can be a make-your-own project for kids too.

If Adzuki is not your cup of tea, you can simply use chocolate whipped cream or any frosting.

Merry Christmas.

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by : Reiko Bread, Breakfast

Fruit Bread and Fruit Bread French Toast フルーツブレッド＆二日目はやっぱりこれ、フレンチトースト

One of my favorite cakes is fruit cake!

I don’t understand why fruit cake is so unpopular.

I love its denseness packed with yummy fruits and nuts, and I would eat a slice with a cup of tea every day if I could.

But I don’t do that because that would make it difficult to stay at my ideal weight for sure.

Even having one fruit cake this time of the year is dangerous because my husband does not touch it (he is NOT a fan of fruit cake).

So, I decided to make the second best thing, fruit “bread”.

Well, it’s not “sweets” technically, and I can eat it as a “meal” instead of “dessert”, which makes me feel better (lol).

This turned out amazing!

I loved the light and soft crust, and all the fruits and nuts!

You toast it lightly and eat it with butter.

It’s heavenly!!

The second day I made French toast with it, and it was great too!

My husband even asked me to make some (he said he liked it, but quickly added “fruit bread is still not my favorite” ; ( ).

For the vegan French toast batter, I used her recipe -> https://www.noracooks.com/vegan-french-toast/ .

And for the fruit bread, I used her recipe -> https://merryboosters.com/easy-fruit-bread-recipe/ .

I just replaced butter with vegan butter.

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by : Reiko Bread, Gluten Free

V/GF Spiced Cocoa Boule
スパイスココア米粉カンパーニュ

Since I got the book that teaches you how to make this type of hard-crust bread with rice flour, I’ve been having so much fun.

Okay, this was only the second recipe I tried, but it turned out better than I expected just like the first one (below).

https://sideb.culinarytribune.com/2022/11/20/v-gf-boule

I still can’t believe gluten free bread like this can look and taste this good!

This spiced cocoa bread not only tasted good but also smelled amazing!

When I got it out of the oven, my husband thought I had just baked a chocolate cake because of the smell.

I had some extra rum-soaked dry fruits from the stollen (below), and I decided to add it to my homemade vegan cream cheese.

https://sideb.culinarytribune.com/2022/12/08/vegan-spiced-stollen

I spread the fruit cream cheese on a slice and drizzled maple syrup.

It was delicious!

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by : Reiko Bread, Sweets

Vegan Spiced Stollen
初めてシュトーレン作ったよ（食べたよ）、しっかりスパイスきかせてみたよ。ヴィーガン。

Stollen is a traditional German Christmas bread.

It doesn’t seem like a too popular thing here in the U.S., (at least in the region where I live, I don’t know many people who buy, make, or eat it or talk about it).

For some reason, it’s extremely popular in Japan, and I see it everywhere on social media this time of the year.

I’ve wanted to make one myself the past few years, but I didn’t have a chance to do so until this year.

My stollen is very well spiced and packed with black walnuts (from my brother-in-law’s yad) and rum soaked fruits.

This was so delicious!!

I told myself to eat one slice a day, but that plan did not work well.

Once I eat a slice, I can’t stop!

I loved enjoying this stollen with a cup of black tea (yes, it’s all gone now).

I used this recipe (in Japanese) as a base.

https://cookpad.com/recipe/2060005

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by : Reiko Bread, Breakfast, Gluten Free

V/GF Banana Kinako Buns and One Plate Breakfast
バナナきなこパン、朝食ワンプレート

You can really taste the banana and kinako (roasted soy bean powder).

If you like them, these are for you!

We enjoyed the buns with scrambled tofu, salad leaves, and persimmon.

I loved the taste, but they turned out a bit dry.

(It’s not a huge problem because they taste just fine with vegan butter!)

Next time I will adjust the amount of rice flour though.

By the way I smoothed the surface of a half, and I just dropped the dough for the other half.

That’s why they look a bit different.

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by : Reiko Bread, Gluten Free, Japanese Food, Salad, Soup/Stew, Uncategorized

V/GF Curried Cabbage Bread, with Japanese Oden Stew and Shungiku Apple Salad
ちゃちゃっとできちゃうカレーキャベツパン、そして、おでん、春菊りんごサラダでワンプレート

This bread is so easy and quick to make.

But it’s also so tasty!

That means I make it a lot.

This is the same bread as this one (below), with different fillings.

https://sideb.culinarytribune.com/2022/11/14/v-gf-tomato-onion-corn-basil-bread

This time I added curried cabbage, peas, and curried mayo.

It turned out great!

I put together a one-plate meal with the bread for lunch.

This is Japanese style stew called Oden.

The main base is Kombu stock and soy-sauce.

It’s an ultimate comfort food for me this time of the year.

This Shungiku apple salad was super refreshing.

I was happy that this plate turned out to be a not only tasty but healthy meal with lots of veggies!

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by : Reiko Bread, Gluten Free, Main Dish

2022 Thanksgiving
２０２２年感謝祭（サンクスギビング）

This year my mother-in-law came to join us for the Thanksgiving meal.

Some of the dishes were typical Thanksgiving ones, and others were not.

I wanted our meal to be tasty but not too heavy.

I like to have enough veggies to fill about a half of my plate.

I could skip mashed potatoes, but it is my husband’s favorite, so it has to be on the table.

I made garlic mashed potatoes.

The garlic adds extra flavor, so it doesn’t need too much butter.

The past several years I’ve made vegan roast from scratch, but this year we decided to try the Fieldroast’s product called Celebration Roast.

My husband even cooked it for me in the oven, and it turned out great.

It came with gravy, so the whole meal prep was super easy for me this year.

(I did not do a good job with adjusting my November work schedule this year, so I had to work long hours the day before…)

Vegan/gluten-free oatmeal rolls with Italian herbs.

We enjoyed the meal very much.

My mother-in-law, who is not vegan, is really awesome, and as usual she tried everything we served and even told us that she liked everything.

For the dessert, well, we didn’t have a pie.

Come back to see my next post to find out what we had instead.

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by : Reiko Bread, Gluten Free

V/GF Boule
かっこいい！米粉カンパーニュ

Who knew you could make such handsome bread gluten-free?!

I recently bought this book from Japan.

This book teaches you how to bake vegan/gluten-free bread with the use of a Staub pot.

The book arrived a few weeks ago, and I wanted to try a recipe as soon as I got it, but I couldn’t.

Unfortunately, I had to wait until this weekend.

That reason why I had to wait was because I didn’t have a proofing basket, and I needed to order one.

I had never used one before.

Using a proofing basked was recommended in the book.

I thought I could make bread without a basket, but the main reason I wanted to use it was to add the ring design.

I did use the basket, but the design was so subtle on the final result.

I don’t know why, but the bread still looked amazing!

(Nex time I may push the dough down a bit.)

I liked the crust, but I liked the inside even better!

It was exactly how I wanted it to be.

It’s far from being dense, which I was afraid it was going to be.

I think the key was NOT to knead/mix the dough much.

The book specifies the brand of rice flour.

I can’t get the specified Japanese brand product, so I used the Thai rice flour I usually use.

From my experience of using this particular flour I adjusted the amount of some ingredients, but it worked very well.

Delicious!!

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