Pancakes are great for breakfast.
But this morning I was in the mood for something savory.
So I decided to make pancakes, but a savory kind, scallion pancakes.
They were served with scrambled tofu and a mixture of arugula and spinach.
Hot and sweet Gochujang sauce.
Drizzled the sauce all over the plate.
Time for muffins!
I’m still suffering from lingering jet lag, and I wake up early in the morning.
A good thing about getting up early is that I have time (a lot of time) to make breakfast.
These ginger banana blueberry muffins turned out delicious!
Loved this flavor combination.
They are perfectly sweet, fluffy, and moist, with the crispy top.
I wanted to make my muffins to have straight sides, so I used a little trick.
It’s completely a personal preference, but I think they looked adorable this way.
It’s been a while since I baked Shoku-pan, Japanese Pullman bread.
I made a calculation error and ended up with a tall loaf instead of two regular loaves.
But it’s minor.
I kind of liked the look of this loaf.
I hope you can tell how soft and fluffy the inside is from this picture.
Last night I watched a movie called “Toast.”
It’s a 2010 film based on the memoir of Nigel Slater, a British chef/food writer.
It was interesting to learn that his mother was not a good cook at all, yet, he developed strong passion and love for food at an early age.
Whenever dinner failed, she would make toasts, and he said something like you cannot be mad at someone who makes you a toast which is crispy outside and once you bite into it you taste this wonderful softness inside.
I totally agree.
So happy to be able to enjoy a toast with my homemade vegan butter again.
Surprisingly we didn’t have Japanese style breakfast too often while we were in Japan.
It was just easy to have a toast in the morning.
But we did take our time and enjoy breakfast when we stayed at my parents’.
I was so appreciative of their support for our diet.
My mom would make sure there were good plant-based food in the fridge every morning for us.
This morning I was in the mood for Japanese-style breakfast.
Rice, miso soup, and natto…
Move over Matcha because Hoji tea is coming!
Well, I’m joking because I’m still a big fan of Matcha, but I’m not completely kidding either.
I strongly believe Hoji tea can be the next big thing in the culinary scene.
Hoji tea is a Japanese green tea, but it’s very different from all the other green teas as it is brown-colored instead of green and has a wonderfully warm roasted flavor.
While I was in Japan, I got to try many Hoji tea flavored sweets and I absolutely loved them.
This Hoji French toast was just what I needed this morning.
Happy to be back home, but still reminiscing about our recent Japan trip.
Last night I asked my husband what he wanted for breakfast.
H: Do I get to pick?
Me: Yes.
H: Waffles.
Me: Do I get to pick the flavor?
H: Yes.
So waffles were on the table this morning.
These cardamom chocolate waffles were so good!!
Crispy outside, moist inside, and perfectly light.
I knew I was going to love this flavor combination of cardamom and chocolate, but the final result exceeded my expectation.
Elegant, sophisticated, and delicious,
Served with homemade vegan butter and maple syrup.
Did I say lots of butter? (lol)
Have a great weekend everyone.
We are planning to check out an indoor farmers market this morning.
This is my third “You & Me Onigiri,” and I have a feeling that you’ll see more in the future!
Pancake breakfast for the weekend!
I had some leftover wild rice, and I thought wild rice and cornmeal would go well together.
I don’t eat wild rice too often because it takes a long time to cook, so it’s not very practical.
But I do like it a lot, mostly because it’s known as “Minnesota” food, and the texture is wonderfully unique.
They turned out great!
This picture shows the wild rice well.
Love the texture.
The pancakes were served with homemade vegan butter, apple compote, and salted caramel maple syrup.
They were so good, and my husband and I devoured them!
Breakfast pizza!
I wanted to put all my favorite breakfast items on this light crispy crust.
On this pizza you’ll find red sauce, hash browns, scrambled tofu, orange peppers, spinach, and cheddar.
Of course I use my homemade vegan cheddar cheese.
This is my husband’s favorite cheese I make, and he will use it for everything if I let him.
Have a great weekend!
I had a different idea for my this year’s Halloween post.
But I didn’t plan well, so this was plan B (lol).
I didn’t put too much time into this, but they turned out pretty good.
Happy Halloween everyone.
