This is my kind of toast!
Toasted crusty bread, vegan white cheese (this one tastes like the mixture of goat, feta, and cream cheese), apple slices, walnuts, fresh arugula, and a drizzle of lavender balsamic glaze.
The lavender balsamic glaze takes this toast to the next level.
Sophisticated and scrumptious!
I saw this bread on Instagram and thought it would be fun to try.
One of the fun things about this bread was to bake it in a bowl.
I made two loaves, both about 40% whole wheat flour.
This is the plain one.
This is the sesame version.
I’ve been looking for a recipe for simple bread that I could use to make sandwiches.
This is pretty good, but I’ll keep looking.
The recipe is from https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/ .
I’m beyond excited about my new vegan eggs, and the only thing I can think of is egg dishes I haven’t been able to make as a plant-eater.
This avocado “egg” toast was exactly what I wanted, and more.
If you are interested in the vegan “egg” see the post before last.
Back to basics.
Shokupan, or Japanese Pullman loaf bread, is one of my favorite bread to bake and eat.
Beautiful, isn’t it?
There are a lot of fruits and vegetables I like, but figs are a few on the top of my list.
I should probably put it on my “love” list, not “like”.
So when I found organic black figs being sold at a store yesterday, I had to buy them.
They are SO good!!
I might have talked about this before, but I didn’t know what good figs taste like until I was vacationing at a resort in Mexico a few years ago.
They always had a plate of fresh fruits at the lobby every morning, and their figs were out of this world good!
That was when I realized that a few times I had had figs in my life up to that point were mediocre, to say the least (sadly).
I do like “organic” but it is not a huge issue for me when I choose my produce, but when it comes to figs I do choose organic ones without hesitation.
They just seem to taste better.
Homemade bagel.
Luckily I found the last one in the freezer.
It already looks good simply toasted.
But wait to see how it gets dressed up.
A thick spread of homemade awesome white creamy cheese.
I don’t know the best way to describe this vegan cheese, but it’s kind of a combination of feta, cream cheese, and goat cheese.
It’s got wonderful tanginess, creaminess, and a unique flavor, which can be found in all the three types of cheese I mentioned.
I could eat so many bagels just with this spread!
It was then loaded with fresh figs and blueberries.
Scrumptious!!
The time period when we can get fresh figs (from the west coast) in the Midwest is limited.
So I am intending to enjoy them to the fullest while I can.
Breakfast is ready.
This is my first blue plate I recently purchased from a store that was having a big closing sale.
I wasn’t sure how the food would look on it, but that turned out not to be an issue.
This blue color really makes food looks great.
I wish I had bought a few more pieces in this color.
I really love the combination of cinnamon and raisin in bread.
It gives the right flavor and sweetness, and they go so well with butter!
It smells heavenly when baked or toasted too.
Beautiful, isn’t it?
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!
I had some cooked purple potato I wanted to use up, and I decided to add it to my bread dough.
It already looked beautiful before going into the oven.
I definitely had high expectation at this point.
Well, this is how it looked out of the oven.
Looking good.
But the real test comes when it’s sliced and the inside is checked.
I was so happy with the result.
The purple marble is so pretty!
I had craving for this for a few weeks.
So glad I finally got to make it.
It took me a while because I wasn’t sure if it was a good time to make this for a few reasons.
One, we had so much bread in the freezer already, and two, my husband is not a big raisin fan, which means I would be the only one eating this.
Well, we worked on the bread in the freezer, and I decided to make a loaf when I felt there was enough room for it.
This bread is not only pretty, but oh so delicious!
Another sourdough success!
I think I’ve got a grip on sourdough starter maintenance finally.
My next step is mastering scoring.
Or I should just buy a razor (lol).
I thought I put too much sesame seeds, but next time I will definitely add more.
