Colorful meals are always a good idea.
But particularly for breakfast.
Homemade vegan steak.
Toasted homemade Shokupan Pullman bread, homemade vegan mayo, homemade vegan steak, scrambled tofu, tomato slices, and arugula.
I loved the rice bread (made from rice, not from rice flour) so much that I decided to try another recipe from the same recipe developer.
Yes, these muffins were made of rice as well.
The result was absolutely amazing!
They are soft, moist, and perfectly (and not overly) sweet.
These muffins are so good not just for gluten-free, but just delicious period.
Rice must do some magic to create this great texture.
I flavored these muffins with caramel maple syrup and tea, and then added some blueberries (freeze-dried) on top.
Loved these!
The base recipe is here (in Japanese).
Today a lot of people are on a special diet.
Well, I’m one of them.
This breakfast plate is perfect for those on the whole-food plant-based diet (like myself), but this also covers many other types of diet.
Gluten-free toast.
Shungiku Salad.
Along with the rice bread toast and Shungiku salad are scrambled tofu, sautéed asparagus, and fruit found on this plate.
So we had 12-year-old twin nephews overnight last weekend.
They are picky eaters, but I know they both like sweets.
I wasn’t sure how long they were going to stay the second day, but I wanted to be prepared to have all the ingredients if I wanted to make something sweet for them.
Well, every kid likes banana and chocolate, right? (lol)
Unfortunately, they had to leave right after breakfast, so these muffins were not ready when they left.
But the muffins were fully enjoyed later by my husband, who is not even a fan of banana!
We had our nephews overnight last night.
These 12-year-old boys can be picky about food, and we usually take them out for meals so that they can get what they want.
But I do make them breakfast.
The first thing in the morning, my question for them is always the same, “Pancakes or waffles?”
I know they do eat either one of them.
Of course I don’t tell them they are “vegan.”
(Well, one of the twins asked if they were, so I had to tell him. But he said “it tastes just like the regular waffles,” so I take it as a compliment (lol) with a relief.)
The one I’m posting here is not what I made for them, though.
They like their waffles plain, and today I noticed that they don’t even put butter on them.
Just syrup.
So here was the waffle I made for myself after the boys finished their breakfast.
I was in a mood for some Japanese flavors, and Kinako (roasted soy powder) and Matcha instantly satisfy the craving.
I also sprinkled black sesame seeds.
The syrup was made with “black” sugar from Okinawa, which complemented the Kinako and Matcha perfectly.
Sweet bean and butter toast is one of the specialties in Nagoya, where I’m from.
It’s super easy to make if you have sweet beans prepared.
Place sweet beans (usually Azuki, but this time I used black beans) and butter on a toast.
That’s it.
My Shoku-pan, Japanese Pullman loaf, was perfect for this.
And I just freshly made vegan butter as well.
You can of course dress it up with fruit or jam like this.
I topped it off with lingonberry jam.
The crispy/soft toast, sweet beans, fatty and slightly salty butter, and tart jam together.
It’s heavenly good.
But of course, you can keep it basic, like this too.
You probably noticed, but I’ve been really enjoying making muffins lately.
This one is Kinako flavored.
Kinako is Japanese roasted soy bean powder, and it’s one of my favorite things to use for baked goods.
Simple, yet so tasty.
Muffins you see at shops, like CoxxCo, all have big domed tops.
They look good, but personally I like ones like these I just baked.
I love the soft and moist texture, and the crispy edge of the top is my favorite part.
This breakfast plate makes me smile.
It’s got everything I need and want from breakfast: lots of veggies (cooked and raw), fruits, protein, and homemade bread.
The vibrant colors on the plate scream “healthy” don’t they?
The beautiful orange pieces in this salad is homemade pickled Kabocha.
It’s so crunchy and tasty.
If you like pickles, you should give it a try.
These skinny crescent rolls were perfect for this plate as well.
Delicious with my homemade vegan butter.
Pancake breakfast!
These gluten-free pancakes are packed with flavors.
Vanilla and cardamom are probably one of my favorite flavor combinations.
I used vegan milk butter (sweet), so I kept my strawberry sauce on the tart side to have the right balance.
Okay, it was a sweet breakfast.
But it was delicious and no complaints.
I finally told myself never to buy another plant when my cactus died.
But when I went to a store for herbs and saw this small plant that was sold for less than what would cost to buy the package, I couldn’t help.
I can also justify my decision because unlike other plants, you can use it while taking care of it.
Having said that, I’m putting my best effort, and so far it’s doing well.
