Another fun dish to make when I have homemade vegan eggs.
Toasted sourdough bread.
Hummus.
Vegan ham.
Vegan eggs.
Then I drizzled homemade green sauce, which I made with cilantro as the major ingredient.
These sliced “boiled eggs” were my first attempt, but they turned out great.
This was super fun to make and a super tasty breakfast!
I don’t have any specific plans for this weekend, except that I will probably go to my mother-in-law’s house to pick fresh currants from her garden.
A lot have been going on in this country.
Lately.
Well, actually pretty crazy things have been going on for a few years, something I didn’t expect to see before coming to this country.
I’m not happy with a lot of things, but at the same time, I love this country.
There were reasons why I left my own country and made the decision to live here away from my family.
It’s like this.
You may not approve everything your child does, but you’ll never stop loving him/her.
I made crepes with three colors.
White, red, and blue.
I used this powder for the blue, and it worked amazingly.
The color is so bright!
I also wanted tricolored toppings.
These are the strawberries I went picking with my mother-in-law yesterday.
“White” is coconut cream.
“Blue” was blueberries.
By the way, I picked twins!
First, you place the crepes.
And all the toppings, plus maple syrup.
This was not only pretty but also super delicious.
I used this recipe, and it turned out great!
(The only change I made was that I added some water to adjust the thickness of the batter.)
https://www.theconsciousplantkitchen.com/vegan-crepes-recipe/
I hope everyone is enjoying this long weekend.
I was so excited this morning because my mother-in-law and I were planning to go strawberry picking.
Before heading out to the farm, I thought it would be nice to sit down and have breakfast with her, and I baked these muffins.
I know my mother-in-law likes lemon flavored baked goods, and I decided to go with lemon, cranberry, and almond.
I realized I had run out of regular muffin paper cups, but I found these I had bought a while ago.
I’m glad it worked just fine.
I used this recipe as the base recipe. ↓
https://www.mydarlingvegan.com/vegan-blueberry-muffins/
I packed the still warm muffins and a couple of plant-based yogurt from Trader Joe’s (in a separate bag).
The weather was not the best (it rained), but I enjoyed spending time with my mother-in-law and picking these strawberries,
I have a few plans to use these for this long weekend.
We were planning to go to a restaurant in Minneapolis for brunch this morning.
I got up early enough so that we could get an outdoor table (the place is very popular, and some people get there a few minutes early).
My husband was not too excited about getting up before 8:00 on Saturday, but he agreed that it would be nice to have a brunch out.
Unfortunately, the weather did not cooperate…
It was not raining, but it looked like it might rain while we were there.
So we decided to postpone…
Instead, I decided to try the recipe I had been interested in.
https://www.instagram.com/p/CeyOgumKt7t/
I love a recipe like this.
So simple and basic, but versatile.
I used my hand blender because I didn’t want to get my food processor out (and clean).
Okay.
My first one was a disaster!
But the rest turned out great.
I used 1.5 cup instead of 1 cup of oatmeal (and water), and I was able to make 6 pieces including the first failed one.
What you see here are…
Good-for-anything-sauce, vegan mozzarella cheese, vegan turkey slices, hashbrowns, vegan omelet, and spinach.
I used Sweet Earth’s oven roasted-style turkey.
I liked it.
I’ve tried some of their other deli slices, too , and overall I’m happy with them.
So how to make “good-for-anything sauce”?
Mix vegan mayo, Peri-peri sauce (from Trader Joe’s), Carolina BBQ sauce (from Aldi), and sugar (or maple syrup).
This is so tasty!
Careful with Peri-peri sauce.
It’s a bit spicy.
The oatmeal wrap was surprisingly soft and wrapped the fillings very well.
You ask what happened to the failed one?
Don’t worry.
I turned it into a deconstructed version, and I ate it.
So good!
The pretty version was eaten by my husband, and he liked it too.
Green eggs and ham!
No, wait.
This is green eggs and “steak”!
It’s a little different.
But hey, this was equally fun and tasty.
This turned out to be a pretty plate.
Next Meats vegan meat is so handy.
It’s pre-sliced and marinated, and you just need to sauté it for a few minutes and it’s ready.
By the way, I didn’t realize how easy to make tostadas.
You don’t have to wrap or roll.
I don’t know where it came from.
But for some reason I wanted to eat Irish breakfast.
Since I don’t know any restaurant that serves vegan Irish breakfast (do you?), that means I had to make it.
Then I realized I never actually had Irish breakfast myself.
I have seen my friend having one at an Irish restaurant though.
So I did some google search.
There are apparently some core things that you have to put on the plate, and one of them was an egg (or eggs).
These are my homemade vegan eggs.
I think they turned out great!
A few other things I wanted to put on the plate…
Beans.
Meat.
I used store-bought vegan sausage and sliced meat.
Fried tomato.
I didn’t see a lot of green on the Irish Breakfast plate, but I like having some green.
So braised kale made it to my plate.
I’m so proud of myself.
This is my homemade vegan Irish soda bread.
I actually made it just for my Irish breakfast.
I served it with vegan butter and homemade rhubarb jam.
Irish breakfast is a big breakfast.
I actually served it for lunch, and my husband and I were very happy with it!
When I make vegan eggs, eggs benedict is one of the things I look forward to creating.
There are a lot of great breakfast/brunch dishes, but eggs benedict is definitely one of my favorites.
Sourdough toast.
Next Meats vegan meat.
Sauteed spinach.
Vegan egg.
I had my “Hollandaise” sauce flavored with curry this time.
Seriously!
How can this not be an egg?!
Finally, I got to make something utilizing the rhubarb my mother-in-law got me from her backyard.
I had made jam with the rhubarb.
So, I added the jam to the scone dough and also spread on top.
As you can see a lot of fresh thyme leaves were also put in the dough.
The scones turned out great!
I really liked the nice sticky crust created by the caramelized jam on top.
A perfect way to start Sunday!
Since I got Next Meats vegan meat, I’ve been having a lot of fun experimenting with it.
I got two types of meat, but this time I used their “short ribs” for the steak.
Since I didn’t have to make the meat, I made vegan eggs.
It’s been a while, but I always enjoy making these eggs.
The “meat” and “eggs” both look so good on the pizza.
I used this recipe for my pizza crust.
https://www.allrecipes.com/recipe/6776/pizza-dough-i/
I’ve been using it repeatedly, because it’s easy and really tasty.
And with this recipe you don’t have to wait for the dough to rise.
This works well for me because I usually want to eat “now” (ot two hours later!) when I want to eat pizza.
There is vegan mozzarella cheese under the meat and the eggs.
Do you want to make this amazing vegan egg?
Watch this video.
It is in English. ↓
https://www.youtube.com/watch?v=5mANUZa8OAs
Today you see other people making vegan eggs too, but I think hers are the best so far.
I always liked steak and eggs for breakfast.
And this didn’t disappoint.
Who likes avocado toast?
I do!
I can eat avocado toast anytime, and I’m happy even when it’s just avocado.
But often times I can’t help dressing a bit…
I happened to have fresh pineapple, and I thought it would be fun to make salsa fresca with it.
It looks good, doesn’t it?
Sourdough bread, avocado, Periperi tempeh steak, pineapple salsa fresca, Shiso leaves, and balsamic-soy glaze.
