Breakfast

I’ve found a few good places to buy good Japanese sweet potato, Satsuma, for reasonable prices near my house.

So I’ve been enjoying it more than ever.

I love eating them hot with butter.

It’s also tasty when cold, after refrigerated for several hours.

This weekend I accidentally bought two big ones without realizing that I already had two.

So I decided to add some to my sourdough waffle batter for breakfast.

I also added oats, cinnamon, and black sesame seeds.

This was delicious!!

My husband ate them with vegan butter and maple syrup, but I preferred them only with butter.

It’s weekend, and why not having a little fun?!

This is a “Taiyaki” pan, which I bought to make Japanese sweet Azuki bean stuffed cakes.

I thought this would be perfect to use to make stuffed pancakes for breakfast.

Turned out really nice!

I stuffed them with homemade vegan cream cheese and fresh blueberries.

I have one trusted recipe for many of my favorite foods, but for some reason my quest for the perfect banana bread continues.

It’s not that I have been unhappy with the banana bread I’ve made so far.

It’s rather that I feel like I can make a better version every time I make some change.

One thing I can say is that I’ve been liking more and more the non-sweetener version, using only the natural sweetness from the bananas.

This sourdough version turned out really good, and this may be my favorite so far.

Because of the lack of oversweetness, this is absolutely perfect for breakfast.