by : Reiko Bread, Breakfast, Leaf Vegetables

Shiso Corn Bread with Southern-Style Kale
紫蘇コーンブレッド＆南部風ケール

I’ve never lived in the southern states, but I love southern foods.

I added some corn and Shiso leaves to the corn bread batter.

It turned out great.

But next time I will raise the oven temperature a bit toward the end of the baking time to give a little harder crust on top.

It was so good with vegan butter.

To keep the Southern theme, I cooked Southern style kale.

Southern-Style Kale: olive oil, garlic, onion, kale, sugar, soy sauce, white vinegar, crushed red chili pepper, salt, pepper

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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by : Reiko Breakfast, Gluten Free

V/GF Cocoa Pancakes with White Guava Jam
ココアパンケーキ、ホワイトグアバジャムのせ

When we went to a farmer’s market in Hawaii during our vacation, we visited a jam vender, Akaka Falls Farm.

I already knew I wanted passion fruit jam, but I was also interested in getting one more.

My husband and I got to taste several different kinds of jam, and we both agreed that we should get the white guava jam.

It has a bright fresh sweetness with a nice mild flowery flavor, similar to pears, with a tropical touch.

These are my favorite banana pancakes, but the cocoa version this time.

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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by : Reiko Bread, Breakfast, Gluten Free

Tricolor Breakfast Bagel Sandwich
三色朝食ベーグルサンド

The colors are so vibrant and gives me the energy that I need in the morning.

I have such a hard time getting up in the morning.

My ideal routine would be getting up early so that after getting ready I would still have an hour to relax and do whatever I want to do, like exercise or read.

I envy people who does practice that kind of daily routine, but I’ve never succeeded.

A good thing is that I’m never late to anything, school or work.

So, at this point in my life, I just have to accept that this is who I am.

I made my favorite oatmeal bagels.

I realized that Costco now carries a different tofu.

They have been selling a box of four packages of firm tofu for a while.

Since their price was so good that I was quite regularly buying them.

But the last time I went there they still had a box of four packages, but their new tofu was SO firm, like a brick!

I wasn’t sure how such a firm tofu would work in this recipe.

It’s usually very easy to mash the tofu with my hand and make the smooth dough, but with the new Costco super firm tofu I needed to use all the muscles I had (My arms got sore afterwards…).

As you can see in some pictures, there were some small chunks of tofu left, not completely mashed, but this recipe is very forgiving.

They turned out great!

This comes in handy.

Here are the things I prepared for the sandwich.

Vegan omelet.

Kale pesto.

Tomato Jam.

I’m not always this organized, but once in a while I can be.

Now I’m ready to put everything together.

If this is not a good way to start a day, I don’t know what is! 🙂

The Oatmeal Bagel recipe is ↓

https://www.instagram.com/p/CWakuCxvG4L/

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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by : Reiko Breakfast

V/GF Cheese Cream Stuffed Banana Crepes with Cinnamon and Blueberries
Vチーズクリーム詰めバナナクレープ

The crepes are mainly made of bananas and rice flour, no eggs or sugar.

I was a bit skeptical, but it worked!

The batter is a bit different from the regular one, and initially struggled a bit to cook them.

But here are some of the keys to tasty and good-looking crepes.

  1. Oil the pan well.
  2. Quickly spread the batter in the pan, spread it thin, particularly the edge.
  3. Cook on the middle heat to give some color.

Remember the blueberries I bought a few weeks ago?

I cleaned and stored them differently this time, and now they are still so fresh!

See this post for what I did to keep them fresh longer.

https://sideb.culinarytribune.com/2022/02/11/v-gf-blueberry-lemon-thyme-scones

The crepes were stuffed with vegan homemade cheese cream.

The base ingredients of this cheese cream are tofu and cashew nuts.

I made the cream sweet, but not overly sweet because I wanted to serve this for breakfast and not for dessert.

It was finished off with cinnamon and blueberries.

My husband, who is not a big fan of bananas, said this was one of the best crepes he had, which was a nice surprise.

You can find this gluten-free no-sugar banana crepe recipe (Japanese) here ↓

https://www.instagram.com/p/CWViMLZvvgU/

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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by : Reiko Bread, Breakfast, Gluten Free

Walnut Dark Oatmeal Rolls
胡桃入り色黒オートミールパン

I’m not on the gluten-free diet, but I love trying gluten-free recipes.

These rolls are made of oat flour.

I just ground my oats in my food processor.

It amazes me how delicious many gluten-free breads are, including this one.

I loved its rustic look, texture, taste, and everything!

I used date sugar, which resulted in the darker color.

It also added a depth in the flavor.

Gluten-free bread was unheard of when I was growing up.

Kids today are lucky.

I enjoyed these rolls for breakfast.

I had a chance to share these rolls with my mother-in-law, and she liked them too.

This is one of my favorite mugs, and Chicago is one of my favorite cities.

I hope to visit the city this summer.

I’m currently reading the book titled “Infinite”, written by Brian Freeman.

It’s set in Chicago.

I didn’t choose this book because of that (I didn’t know until I started reading), but it certainly makes me want to go back even more.

Dylan, the main character, goes to Bohemian National Cemetery.

He says this is where he goes when he needs to think.

I’ve never been there, so I’m putting it on my list so that I can go see the “The Pilgrim” sculpture he talks about.

And also, the Art Institute of Chicago to see Edward Hopper’s “Nighthawks”, which Dylan and his grandfather go see every Thursday.

The oatmeal roll recipe is ↓ (Japanese)

https://www.instagram.com/p/CW23BHEvCps/

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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by : Reiko Breakfast

Cardamom Almond Apple Pizza
カルダモンアーモンドりんごピザ

I try not to eat anything too sweet for breakfast.

This is kind of borderline (!), but since I named it “pizza”, it’s now more acceptable. 😉

When I woke up, I had a vague idea of what I wanted to make, but then I realized that I might not have enough time to let the dough rise.

Then I found this recipe which does not require me to wait for the dough-rise. ↓　

https://www.allrecipes.com/recipe/6776/pizza-dough-i/

Pizza dough, almond paste, apple slices, cardamom, sugar, and a little salt.

Whenever my hand reaches for cinnamon, I stop myself and think “can I use cardamom instead?”

I love cardamom.

It’s one of my favorite spices.

The crust turned out great.

I’ll definitely use the recipe again.

It’s a bit hard to see, but there is almond paste hidden under the apples.

Next time I’ll make the layer a thicker (because it was good!).

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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by : Reiko Breakfast, Gluten Free

V/GF Aloha Pancakes
アロハパンケーキ

What makes them “aloha”?

Well, the passionfruit jam from Hawaii definitely reminds me of the island.

I did some research when I went to Hawaii, and as a result, I knew I wanted jam from this particular farm,

https://stevesakakafallsfarm.wpcomstaging.com/ .

They use local fruit, and the first ingredient listed is fruit, not sugar.

This passionfruit jam is perfectly sweet and tart.

And yes, you can taste passionfruit.

Now I have to talk about the pancakes.

These pancakes are the easiest pancakes to make!

Mash two bananas until creamy (I use a hand blender).

Add rice flour and mix well; adjust the amount of flour to achieve the pancake batter thickness.

Add a little baking powder and salt.

I can usually make four pancakes, and they are perfect for the two of us.

The only sweetness comes from bananas, but trust me, you don’t need to add sugar!

I made these pancakes so many times while we were at the vacation rental just because they require only a few ingredients, and they are better than any pancake mix.

Look at them.

Aren’t they beautiful?

Here is another thing that helped my pancakes even more islandy.

Whipped coconut cream!

I absolutely loved the creamy coconut cream and sweet-tart passionfruit jam.

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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

Classic Breakfast V-Plate
アメリカンVブレックファスト

This looks like one of the classic American breakfast plates, doesn’t it?

But this is of course a vegan version.

I used this seitan meat to make the bacon.

You can see how I made the “meat” here. ↓

https://sideb.culinarytribune.com/2022/02/15/east-meets-west-v-beef-and-broccoli-on-polenta-with-v-egg中伊vビーフとブロッコリポレンタ/

The vegan egg was also home-made.

White: https://sideb.culinarytribune.com/recipes-ive-tried-and-liked/

You don’t “fry” it, but its texture is pretty close to the real thing. I also like the taste.

Yolk: https://www.youtube.com/watch?v=5mANUZa8OAs

This yolk recipe is pretty cool, and I enjoy the process.

This yolk is very similar to the real thing, from the look to the texture.

(I don’t add the black salt ↓, because it makes the color dark. I sprinkle it right before eating instead.)

On this plate you can find vegan bacon, a vegan “fried egg”, Satsuma potatoes, sauteed onion and kale, and toasts.

I added a few more things to the list of the recipes I repeatedly use. ↓

https://sideb.culinarytribune.com/recipes-ive-tried-and-liked/

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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by : Reiko Breakfast, Gluten Free

Tofu-Oat Matcha Cinnamon Rolls
豆腐とオートミールの抹茶シナモンロール

These vegan gluten-free cinnamon rolls are mainly made of tofu and oats.

As you can see by the look, the texture is a bit different from that of usual cinnamon rolls.

It has somewhat crispy outside, but the inside is soft and moist, which I really liked.

These are how they looked when they were out of the oven, and they were tasty at this point already.

I also tried them with a drizzle of Kiawe white honey.

The tofu-oat cinnamon roll recipe is Ms. Ayano’s ↓　(Japanese)

https://www.instagram.com/p/CHiEQ6KBplp/

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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by : Reiko Breakfast, Gluten Free

V/GF Blueberry Lemon Thyme Scones
ブルーベリーレモンタイム米粉スコーン

I had a lot of fresh blueberries, and I thought this would be a good way to consume them.

Currently I’m trying a little trick that is supposed to keep the berries fresh longer.

I soaked the blueberries in water with a little distilled vinegar, rinsed, dried, and then put them in glass jars.

We’ll see if this really works.

You can see I really packed them with blueberries, but who would complain, right? 🙂

Lemon zest and thyme leaves added nice freshness to the scones.

These rice flour scones have the best texture, with crunchy outside and moist inside.

It snowed a bit yesterday.

I don’t mind snow so much (if I don’t have to drive), but these dark days are sometimes hard to deal with when they go like this without much sun.

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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