by : Reiko Asian Food, Breakfast, Tofu

Breakfast Spring Rolls
朝食生春巻き

I know some people like breakfast food for breakfast, but I don’t mind eating food that istypically not categorized as a breakfast food for breakfast.

When I was still a meat-eater, I was happy to eat food like steak, sushi, and curry in the morning.

So why not having spring rolls, one of my favorite things to eat at Vietnamese restaurants, for breakfast?

Inside the rolls you’ll find romaine lettuce, cucumber, carrots, glass noodles, cilantro, mint, and scrambled tofu.

I need to practice to be able to roll them a little more tightly.

But I think they turned out great for the first try.

The flavors are explosive.

So good!

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by : Reiko Breakfast, Rice/Grains

Mushroom Wild Rice Breakfast Plate
きのことワイルドライスの朝食プレート

It’s not everywhere, but the Asian store I typically get my rice from has a shortage of Asian white rice.

I can get white rice from the other Asian store I go to (for other things), but I have some weird suspicion that their rice may be old (it’s really hard to know how old or fresh rice is because the number they print on the bags does not seem to make any sense to me).

But anyway, because of this and the recent discovery that my husband really likes wild rice, I decided to cook wild rice more often.

Unfortunately the picture doesn’t do it justice.

But this risotto (I did not use the cooking method of risotto, but the term probably describes this dish the best) was delicious!

Intense mushroom flavor, overall creamy texture, the wild rice texture accent, and the tanginess from the homemade vegan feta cheese came together so nicely.

It’s a comfort food but not heavy.

After finishing the “photo shoot,” I realized that the yellow bowl made the risotto look better.

So here is an extra pic.

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by : Reiko Breakfast

Cornmeal Griddle Cake with BBQ V-Meat and Corn Salad
コーンミールパンケーキ、バーベキューVミート、コーンサラダ

I was in a mood for some kind of pancake for breakfast, but since it’s still hard to find flour, I wanted to use something other than flour to make my pancakes.

So I decided to go with cornmeal.

When I was doing some research, I found something called cornmeal griddle cakes, which I learned are a popular southern dish.

So I decided to try them.

I actually did not follow any recipes I found, because some of them used flour in addition to cornmeal.

And the ones that do not use flour still needed to be modified quite a bit to be created as a plant-based dish.

So here are the ingredients I used: 1 cup cornmeal, 1 teaspoon baking powder, 1/2 teaspoon Kosher salt, 1 tablespoon flax meal, garbanzo flour, sugar, soy milk.

The cakes turned out delicious!

I absolutely loved them.

They are not soft and smooth like the regular pancakes, but you can really enjoy the taste and the texture of the cornmeal.

They are more rustic, both the look and the taste.

I drenched the sliced vegan meat in my homemade BBQ sauce.

Cornmeal griddle cake, homemade vegan cheddar, BBQ vegan meat, creamy corn salad.

The flavors explode in your mouth.

Loved the combination of cheddar, BBQ, and creamy mayo salad.

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by : Reiko Breakfast, Sweets

Monkey Muffins
モンキーマフィン

Monkey muffins.

Banana, chocolate chips, and a secret ingredient of turmeric to add a little yellow color (and nutrients).

These guys are not social-distancing…

These muffins turned out great.

I love the darker brown color and the extra crispiness on the top.

My husband bought this mug for me a few years ago as a surprise.

We usually visit Chicago at least once a year, usually in the spring time (like now).

I miss the city.

Can’t wait to visit once things calm down…

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by : Reiko Breakfast

Sourdough Waffles with V-Feta Cheese, Lingonberry Jam, and Thyme
サワードウ・ワッフル、Vフェタチーズ、コケモモジャム、タイム添え

Here is the dressed-up version of my sourdough waffle breakfast plate.

The waffles were served with homemade vegan feta cheese, lingonberry jam, fresh thyme, and a drizzle of maple syrup.

Love this sophisticated flavor combination.

I keep a few types of jam in my fridge, and lingonberry is one of my favorites.

I like its balanced tartness, beautiful ruby color, and organic look with some visible whole berries

I always make sure we have it in our fridge.

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by : Reiko Breakfast

Sourdough Waffles
サワードウ・ワッフル

It’s been a lot of fun to think about what to make with my recently created sourdough starter.

It’s been a week since my sourdough starter fully matured.

I kept it in the fridge for a week, got it out and fed it last night, and this morning I woke up to this.

Yes, he is alive and well.

These sourdough waffles were absolutely delicious!

You can taste the wonderful sourness and they have the pleasant chewy texture.

They were great when simply served with vegan butter and maple syrup, but this morning I dressed them up a little bit.

Come back and see how I ate them in the next post.

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by : Reiko Breakfast, Sandwiches, Tofu, Vegan Egg

Curried V-Egg Salad and Kale Sandwich
カレー味V玉子サラダとケールのサンドイッチ

A quick sandwich for breakfast.

Since I had homemade sourdough English muffins, I thought this would be perfect for my sandwich.

The vegan egg salad was made of extra firm tofu, chopped chickpeas, and shallot.

I like adding curry to my egg salad.

Toasted sourdough English muffin, fresh kale dressed with maple vinaigrette, and V-egg salad.

Tasty and healthy!

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by : Reiko Bread, Breakfast

Sourdough English Muffins
サワードウ・イングリッシュマフィン

My sourdough starter is finally fully mature and ready to be baked with.

My first sourdough English muffins turned out great!

Aren’t they beautiful?

Opened, untoasted.

Toasted and buttered.

Toasted, buttered, and served with lingon berry jam.

So delicious!

They were good untoasted, but they were amazing when toasted.

I followed https://www.farmhouseonboone.com/how-to-make-sourdough-english-muffins ‘s recipe.

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by : Reiko Breakfast

Broccoli Orange Lentil Curried Muffins
ブロッコリーオレンジレンズ豆カレーマフィン

I love all kinds of muffins, but I really enjoy making savory ones.

Orange lentils are something, aren’t they?

The color is just amazing.

I like to cook them in a big pot and add them to everything, from soup to salad, to stir fry.

So why not muffins, right?

These muffins were flavored with curry and filled with orange lentils, broccoli, and scallion.

These are perfect for a quick breakfast, lunch, snack, or midnight snack.

Can you tell I love them?

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