Pancakes and waffles were my go-to when it comes to sourdough discard.
So I’m happy to add another thing to my list.
Scones!
They turned out great!
Good-looking, aren’t they?!
I’ve been losing the avocado game lately.
The ones I bought have been all brown.
I was really not in the mood for losing again, but I had craving for avocado toast.
So I decided to get one, risking to waste my $2.00 again.
Thank goodness.
This was not picture-perfect, but adequate.
Toasted sourdough bread.
Avocado.
Homemade vegan egg.
Crushed red chili flakes.
Kosher salt.
Black salt.
Cilantro.
Extra virgin olive oil.
So good!!
Craving satisfied.
Banana bread is something I get craving for, probably once a month.
I liked my last banana bread where I didn’t add any sweetener (the only sweetness came from the bananas), I decided to do the same, but with different flavors.
This one is chai!
I added ground Assam tea leaves and various spices (typically used for chai tea).
Turned out great!
Love the chai flavor, and it re-confirmed that I don’t need additional sweetener.
Plenty sweet, especially because I like to eat my banana bread for breakfast as a meal
I do take butter, though.
Let me introduce my new creation, “Wacroffle”!
This is not Croffle.
To make a Croffle, you cook uncooked croissant in the waffle maker.
My Wacroffle uses an already baked croissant.
I used vegan croissant from Whole Foods this time.
This is how you make Wacroffle.
On the waffle maker, pour waffle batter (I used sourdough), place a croissant, pour more waffle batter, and then close the maker and cook.
So the croissant is sandwiched between the waffle.
Thus, I named it “Wacroffle”!
With this Wacroffle you can enjoy two different textures.’
Can you see the beautiful layers of croissant in the middle?
This was absolutely DELICIOUS!!
Decadent for sure.
If you make a Wacrofffle, let me know what you think.
Before we started a plant-based diet, we used to go to MxXxxxxx’s for breakfast once in a while.
One of my favorite breakfast items was this sandwich made of a sweet griddle cake.
The combination of sweet and salty was something I kept going back for.
I totally forgot about it until I made this Japanese style pancake.
I thought this would be perfect to make the sweet x savory sandwich.
It turned out great!
My pancake was sliced, buttered, and smothered with maple syrup.
Then I added vegan omelet, vegan maple bacon, vegan cheddar cheese, and fresh spinach.
What a great breakfast sandwich!!
I loved everything about this.
I’m really getting better at making my vegan bacon.
Trust me, it tastes as good as it looks!
My mother-in-law gives me magazines that she is done reading because she knows I like to get food ideas from them.
My bath time is my magazine time as well.
A few nights ago when I was looking at Womansday (June 2020) , I found a recipe for Banana Cream Pie Overnight Oats, and I thought it would be fun to make something similar.
I love the combination of banana and coconut.
So it was a no-brainer for me to go for that version.
I also modified the recipe in order to make it vegan.
It turned out delicious!
It was creamy, coconutty, full of banana flavor.
And no added sugar or any sweetener.
The only sweetness comes from the banana.
Serves 2 — 1 small can (5.6 oz) of coconut milk + about 1/4 cup cashew nuts (pureed together in blender until smooth and creamed); 2 bananas (roughly mashed); vanilla extract; 2 tablespoons chia seeds; 1/2 cup old-fashioned oats a pinch of salt – Combine all well and refrigerate overnight.
I’ve been going back and forth between water and soy milk in pursuit of the best Shokupan.
I thought I decided to go with water last time, but I thought I would try one more time using soy milk before I completely get rid of the idea.
And now I’m again undecided because this milk shokupan turned out awesome.
Super soft and silky.
Exactly what I want in my Shokupan.
BUT at the same time the texture is slightly different from the one made with water.
It’s hard to precisely describe the difference without a side-by-side comparison.
Bus as my trusting foodie friend pointed out not long ago, the water version seems a little more “relaxed” than the milk version.
It doesn’t mean which is better or worse.
At this point I just have to accept the fact that they are slightly different from one another, but they are BOTH great.
I was having craving for raisin shokupan.
My husband is not a big fan of raisin, so I just put them in half of the loaf.
This is the half with raisins.
I soak them in warm water (this time rum) for 10 minutes before adding them to the dough.
I like to do this so that the raisins become plump and juicy.
Love having Shokupan for breakfast.
I made this sandwich this morning.
This is a slightly altered version of BLT, as you probably guessed.
ATLT…
A: Avocado.
T: Tempeh “bacon”.
L: Lettus.
T: Tomato.
This homemade everything bagel was perfect for this sandwich.
Served with scrambled turmeric tofu, salad, and cashew milk yogurt.
A satisfying and nutritionally balanced meal for breakfast!
Hotcake is a Japanese style pancake.
This is the kind of pancake I grew up with.
The big difference between Japanese hotcake and American style pancake is thickness and texture.
Hotcake is typically quite thick.
It’s soft but more dense, not as fluffy as American pancake.
This is my first time making hotcake.
When I lived in Japan, my mother always made it for me, and since I came to the U.S., we’ve always had “pancakes.”
This morning I had this strong craving for hotcake, and my first hotcake turned out great!
So good!!
From now on we are going to alternate between “pancake” and “hotcake.”
I saw several pictures of Cinnamon Roll Oatmeal on Instagram, and I decided to try making one myself.
I like cinnamon rolls.
I love the flavor, but I do not love the amount of sugar that they contain.
So I decided to keep the flavor but minimize the sweetness.
Oatmeal was cooked with water, and then salt and cinnamon were mixed in.
The next layer was the paste of dates and cashew nut mixture.
It was also flavored with salt and cinnamon.
For the fun swirl I used dairy free (not-too-sweet) almond-milk vanilla yogurt.
My husband and I really enjoyed this.
Flavorful and guilt-free, perfect breakfast!
