I’m so glad that I happened to have a homemade bagel!!
When your first vegan lox turns out great, it’s almost obligatory that we try it on a bagel, right?
I had all the fixings ready.
It looks absolutely beautiful!!
Now everything is in: vegan lox, red onion, capers, dill, tomato, herbed feta cheese.
Doesn’t this look like a happy breakfast plate?!
Several years ago when I had a yeast waffle for the first time at a fair, I fell in love with it.
I have since made yeast waffles a few times, but I’ve never tried Liege style waffles.
I bought this pearl sugar just for waffles a few years ago, but I’ve been afraid that my waffles might not turn out well or make a huge mess because I don’t have a Liege waffle iron.
But finally I decided to give it a try.
I didn’t know exactly how much the sugar was supposed to be caramelized.
I was both worried and amazed by the beautiful dark caramel color created on the surface.
My initial plan was to dip them into chocolate, but when my husband and I had the first bite, we both agreed that we did not need it, or should I say, we did not want it.
They were so perfectly delicious just as they were, and we didn’t want to take away the delicious caramelized sugar flavor from them by masking it with chocolate.
Liege Waffles – makes 8
130g lukewarm soy milk
1 tablespoon falx meal
5g dry yeast
1/2 ~ 1/3 teaspoon salt
30g sugar
100g bread flour
100g all purpose flour
50g vegan butter (I use homemade vegan butter), softened
25g plus more to coat surface pearl sugar; I used Lars Pearl Sugar
1. Combine soy milk, flax meal, yeast, and salt. Mix well.
2. Add sugar and flour.
3. Knead; I use bread mixer. Add butter.
4. Cover and let it rise, for about one hour, until it has doubled in size.
5. Add pearl sugar and mix.
6. Divide the dough into 8 balls. Coat them with pearl sugar.
7. Bake in waffle maker for about 4-5 minutes. I experimented with different temperatures and time to cook. I liked the batch which I baked for 5 minutes at medium-dark. I have a Calphalon waffle maker. Please note that as you can tell from the pictures, I like mine dark and with heavy sugar caramelization.
Fried “egg” makes any plate a perfect “breakfast”.
Remember no egg fried “egg”?
I just love how it looks.
A long weekend means more time in the kitchen.
More time in the kitchen means that I can be a bit more adventurous.
I was not a huge bagel fan, but that changed when I made some myself at home.
Homemade bagels are just wonderful, and once you experience it, there is no going back to the store-bought ones.
There is just no comparison.
This time I wanted to give some bright colors, and I was ecstatic that they looked just as I had hoped.
This picture (above) is before cooking/baking.
I was worried that they might lose the bright color during the cooking/baking process, but fortunately that didn’t happen.
These colors are all from natural things.
Absolutely no artificial colors.
Dark pink: Beet.
Yellow: Turmeric.
Green: Parsley.
Freshly made vegan butter.
Super creamy!
I loved that these bagels have not only the color but also the flavor from the unique ingredient.
DELICIOUS!!
Can’t wait to make sandwiches with these guys.
Another favorite breakfast sandwich of mine.
I recently discovered this salt, which gives unique egg-like flavor.
Interesting, right?
Fried tempeh.
Doesn’t it look good?
Fresh watercress.
Mise en place.
I always tend to pile up too much stuff and get afraid that they might fall!
Have a great weekend everyone!
I don’t always have yogurt in my fridge.
So when I happened to have some, I wanted to use it for my muffins.
These muffins were made with rice flour (which I’ve been having fun experimenting with lately), and the texture is definitely different from those made with wheat flour.
It’s hard to describe, but rice flour seems to make them delicate and moist.
The yogurt also probably contributed to the moist texture.
Very happy with the result.
Matcha Yogurt Rice Flour Muffins with Black Beans - Makes 6
130g yogurt
20g sugar
20g canola oil
100g rice flour
5g baking power
about 1 teaspoon Mathca powder
about 1/3-1/2 cup black beans from a can; rinsed and dried
Bake at 355F for about 15 minutes.
*These muffins were created purposely not to be very sweet and are not eaten as “sweets.” These are great with butter for breakfast.
Do you want to know why these are named “Paris Scones”?
I’m a big fan of Harney & Sons tea.
Delicious blends.
And the tins!
I don’t know what to do with it, but I’m keeping this tin after I finish the tea.
When I first saw this, I was intrigued.
It just says “Paris”.
What does “Paris” tea taste like???
When I opened the tin, it was Paris.
I’ve been to Paris only once and it was a long time ago.
But if someone told me that this is what Paris smells like, I would believe it.
It’s sweet, handsome, and sophisticated.
These may not be the typical words to describe a smell, but they came to my mind first.
The tea was delicious, but I thought it would make wonderful scones.
And I was right.
The combination of the Paris tea and freeze-dried blueberries was as amazing as I had hoped it would be.
I quickly made V butter because I wanted to make sure I had fresh butter when the scones were ready.
Love, love, love.
I love you, Paris.
Breakfast sandwich is always a hit at our house.
Since I now know how to make plant-based fried eggs, it gives a wider variety t0 our breakfast options.
It does take time and good planning, though, because as a plant-based eater who does not like mass-produced/processed vegan products, I make a lot of things myself, including this breakfast sausage.
I’m not complaining, however.
It is time-consuming, but I’m happy to spend my time on creating food that nourishes our bodies.
Homemade English muffins.
In this sandwich you’ll find tomato, arugula, BF sausage, homemade V cheddar cheese slices, and fried “egg”.
Have a great weekend everyone!
A game changer!!
Who knew I can still have a fried “egg” as a plant-eater!!
I used this recipe.
Now here is my Q & A style review.
-Does this taste like a fried egg?
No.
-Is the “yolk” runny?
No.
BUT,
It’s visually very convincing!
It’s easy to make.
It tastes good for what it is.
I was able to make several “eggs” , and I made pretty cool dishes with them; I will post them soon.
I’m very satisfied with the result, and I will definitely make them again.
But I’m also open to trying other recipes.
I’ve already found another (actually this was what I was going to try first), and I can’t wait to compare.
I have made English muffins at home one time.
It was a success, but it was before we became 100% plant-eaters.
So I was a bit nervous, but I did use the same recipe and made a few minor changes to make them vegan this time.
English muffins are really fun to make.
I love the part of the process where I cook them on a griddle.
They turned out great!!
I was so excited to enjoy them for breakfast.
And this.
My mother’s homemade kumquat jam which recently arrived from Japan.
(The kumquats were harvested in my parents’ yard.)
Toasted English muffin, homemade vegan butter, and mother’s kumquat jam.
Delicious!!
