by : Reiko Beans/Lentils, Breakfast, Japanese Food, Vegan Egg

Natto Kimchi Rice with V-Egg
V卵のせ納豆キムチご飯

Once in a while when I have time in the morning I like to make a Japanese meal like this for breakfast.

Natto is such a unique food.

It’s got a very strong smell, and it’s definitely a love-or-hate kind of food, even for Japanese.

Thankfully, I’m one off the “love” group (but unlucky for my husband, who has to tolerate the smell once in a while!).

I like to have small dishes spread out on the table like this.

But it doesn’t have to be anything complicated.

I do like a bowl of miso soup, some type of pickles, and few other veggie dishes.

That’s all.

These vegan egg yolk is so pretty.

I like looking at it, but the really fun part is breaking it and letting it runny.

A drizzle of soy sauce.

Yum.

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by : Reiko Breakfast, Potatoes/Squash, Sandwiches, Tempeh, Vegan Egg, Vegan Meat

Spiced Pumpkin Rye Sourdough Waffle Breakfast Sandwich
シナモンかぼちゃライ麦ワッフルで朝食サンド

When I make vegan eggs, I start with egg yolks.

The smallest batch that is easy to make yields 8 to 10 yolks.

I don’t make them too often (although they are quite easy to make), so when I make them, I like to utilize them the best I can.

That means my next several meals have to be something that showcase those eggs.

So I already made a plan last night to make this breakfast sandwich for today’s breakfast.

These waffles are made of sourdough batter mixed with rye flakes, Sunshine Kabocha, and cinnamon, etc.

The color screams autumn, doesn’t it?

I got a few things ready for the sandwich, including this homemade vegan bacon.

I decided to go with “double protein” toady: bacon and tempeh steak.

Also cheesy kale and sweet creamy buffalo sauce.

The waffles were buttered and lightly coated with maple syrup.

It’s a bit hard to see because of the lighting, but on the waffle are cheesy kale, tempeh steak, V-bacon, sweet Buffalo sauce, and V-egg.

Loved how it turned out.

Just having an egg on top makes anything “breakfast”.

The power of egg (-look)!!

This sandwich got two thumbs up from my husband!

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by : Reiko Breakfast, Rice/Grains

Caramel Apple Pie Ryemeal
キャラメルアップルパイ・ライミール

Yes, you read it right.

It’s ryemeal, not oatmeal.

My brother-in-law was at a tractor show the other day, and he found someone who was grinding wheat.

He asked the guy to grind his rye, and he agreed.

He only coarsely milled it, so these are like flakes.

Rye flakes cook beautifully in a microwave oven.

Just like oatmeal.

I served the hot ryemeal with fresh apple, lightly toasted almond slices, unsweetened plant yogurt, date caramel (dates, water, salt), and cinnamon.

This was so hearty and delicious!!

I will definitely make it again.

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by : Reiko Bread, Breakfast

Adult’s Cocoa Cinnamon Swirl Shokupan
大人のココアシナモン渦巻パン

The bread section of our freezer became pretty scarce, and it was time for me to bake some bread.

I try to make different types of bread so that we don’t have to eat the same type of bread for a long period of time.

I haven’t made Shokupan bread for a while, so I decided to make two loaves of Shokupan.

One regular and one with cocoa-cinnamon swirl.

They turned out great.

Soft, fluffy, light, yet perfectly moist.

I think I finally got the flour-water ratio right.

Adding the swirl was a last minute decision.

I added butter, cocoa, and cinnamon, but intentionally avoided sugar.

There is no added sweetness, but this combination was already flavorful.

It was perfect for my breakfast.

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by : Reiko Breakfast

End of Summer Pancakes
バイバイ夏パンケーキ

The summer heat is slowly going away and bringing a comfortable weather.

I do appreciate it, but I can’t help feeling sad about the summer quickly going away.

This morning we walked to the local farmers market.

I went there for one thing today.

Corn!

We also came home with these beautiful sunflowers!

(Well, my husband bought these for me ❤.)

I love sunflowers, but I think this is the last time to have in our house before the next summer comes.

Sunflowers in September just don’t sound right.

Today’s sourdough pancakes were packed with lemon zest, basil leaves, and corn.

This combination is another one that sounds great in August, but not so much in September for some reason…

This is something I learned from Ms. Ina Garten.

She said “garnish with something that is in the dish.”

I used to watch Food Network a lot.

This tea brand, Tea Forte, is a good one to give as a gift.

We initially received a box as a gift, and then last year I brought an assorted box to work, and everyone loved it.

There are so many interesting flavors, and the pyramid tea bag is unique and pretty.

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by : Reiko Breakfast

Avocado Toast with Figs
無花果アボカドトースト

I bought a bag of avocados, and I somehow forgot about them.

Fortunately, they are ripe, but not overripe.

So now I have to use them quickly.

Naturally, avocado toast was my husband breakfast this morning.

I added some figs and arugula and drizzled balsamic glaze, and I loved how they looked and tasted all together.

Have a great weekend everyone!

This weekend I’ll be my friend’s cat-sitter.

Well, I’ll be feeding her twice a day for two days.

She is such a nice cat, and I always love playing with her.

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by : Reiko Bread, Breakfast, Vegan Cheese

Good Morning Avocado Toast with Tomato and V-Mozzarella
グッドモーニング・トマトとVモッツレラのせアボカドトースト

Avocado toast is one of our favorite breakfast food to eat for brekfast.

Remember the vegan Mozzarella I just made (previous post)?

I thought the “cheese”, tomato, and basil together would be great served on avocado toast.

It looked so good!

I wanted it to keep this simple.

So I just sprinkled Kosher salt, freshly ground pepper, and crushed red pepper, and drizzled extra virgin olive oil.


Love breakfast like this.

And yes, I had to put the homemade vegan bacon on this plate, too.

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by : Reiko Breakfast, Potatoes/Squash, Vegan Meat

Buffalo Potatoes
バッファローポテト

Today I didn’t have to go to the office.

So I decided to make lunch for myself and my husband, who is working from home as usual.

I happened to have some potatoes I wanted to use, so I decided to make a “breakfast” plate for lunch.

This is one of my recent vegan find.

This was sold at Costco, and the word “No Dairy” caught my eye.

I got so excited.

It’s creamy but not too thick.

It really tastes just like the Buffalo sauce.

This time I was going to use it as is (without blue cheese dip), so I wanted a little sweetness in it.

So, I added a little agave syrup, and oh my, it was so good!

(My husband suggested that I should just pour agave syrup into the bottle!)

This was before the sauce.

Doesn’t this look good?!

The potatoes were peeled, cut up, and then roasted in the convection oven at 400F.

I don’t use any oil, and it turned out great every time.

Crispy outside and perfectly cooked inside.

I contemplated an air fryer purchase for a long time, but finally I came to the decision that the convection function in my oven works well for what I would want to do with an air fryer.

I think these potatoes are a good example.

The Buffalo potatoes were served with homemade vegan bacon (love this!), scrambled turmeric tofu, spinach-arugula, orange, and grapes.

Who else like breakfast food for non-breakfast?

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