I like nut butter a lot.
Peanut, almond, cashew…
I like them all.
But I also love this seed spread.
It’s creamy and delicious.
It makes beautiful swirl designs.
Ta da!
These are so pretty!
These were delicious muffins.
I’ve been obsessed with her blog.
The recipe is here ↓ .
https://www.rainbownourishments.com/chocolate-peanut-butter-muffins/
Breakfast is probably one of my favorite meals.
I usually don’t have time to make breakfast during the week, but I do enjoy preparing something substantial for weekends.
The main was these spiced orange sourdough pancakes.
I had extra orange from the Whole Orange Cakes I made the other day (a few posts back).
So I just added it to the pancake batter.
It worked great!
I also prepared a few other things.
I love a full plate like this.
It makes me smile.
As you can see, I like to eat veggies for breakfast too.
Have a great weekend, everyone!
Tomorrow is Easter.
It’s one of the holidays I have a hard time coming up with ideas of food to make for.
Especially as a plant-eater, ham and eggs are out, and there aren’t too many options left.
But I like carrot cake, and it’s an acceptable dish for Easter, I believe.
Since I wanted something for breakfast, I decided to make carrot-cake inspired scones, instead of a carrot cake itself.
In the batter you’ll see shredded carrot, dry cranberries, almond slices, sunflower seeds, and spices.
They turned out great!
It’s made of rice flour, so it’s gluten-free.
This is one of my favorite mugs.
Details are amazing.
Even on the bottom!
I usually buy small inexpensive decoration for holidays.
They are easy to store, and if my taste changes, I won’t feel too bad switching to something different.
I found this pair of bunnies at Target for $3, and I absolutely love them.
Their details are amazing, they look like they are about to jump (love their facial expressions too!), and they have nice heavy weight.
I’ve been quite busy at work lately.
Since we came back from our long winter vacation, I’ve been really enjoying being productive.
I like the feeling, but at the same time I haven’t had a lot of time to cook or bake at home.
Finding the right balance between work and home is absolutely important, but also hard to do.
This morning I made time to make breakfast instead of just making a toast.
These cinnamon rolls’ main ingredients are tofu and oatmeal, which makes them perfect for breakfast.
Just out of the oven.
I’m not a big fan of smearing icing or frosting on my cinnamon rolls.
I mean they are good, but they will instantly turn them into a dessert instead of a breakfast food.
So this time I lightly spread some vegan butter.
Then I realized that my husband’s friend just recently gave us this beautiful homemade blueberry jam, and I thought it would be fun to drizzle it over the cinnamon rolls.
Doesn’t this look great?
It was nice to sit down and enjoy a hearty homemade breakfast like this at the end of the week.
With a cup of coffee.
I haven’t had time to make coffee in the morning all week, and I needed it!
Noodles are probably not the most popular thing for breakfast.
I don’t know why.
If a restaurant puts pasta on their breakfast menu, I’m sure I’ll be very interested.
But until then I’ll make my own breakfast pasta.
(And it will be even harder to find one that’s plant-based!)
I prepared my usual breakfast items.
Vegan eggs, hash browns, and vegan bacon.
Since my husband has no interest in eating pasta in the morning, he will eat these without pasta, and that’s perfectly fine.
Linguine was combined with those eggs, potatoes, and bacon, and then served with tomato-garlic olive oil and Shiso leaves.
This was so good!
Restaurant owners, you have to put breakfast pasta on your menu, seriously!
My husband and I like this bagel so much that I decided to triple the recipe this time.
I wrap each with plastic and freeze them so that we can microwave them when we want to eat.
They are good any time of the day, but they are really perfect for breakfast because you can get the nutrition like carbs (we need carbs for energy especially in the morning, everyone!) and protein.
This time I made plain and curry bagels with three toppings, black sesame, white sesame, and parsley.
I forgot to mention, but another reason why these are perfect for breakfast is because it has a nice dense texture, just like regular bagel, and it’s so satisfying.
I said that the five aprons I have had were enough and that I was refraining from buying any more, but I just recently found several more I had bought a long time ago and forgotten about!
I definitely can’t go apron-shopping for a while.
By the way this is one of the aprons I had bought and forgotten about for years.
It’s a shame, because I really liked it.
The colors suit the spring season, too.
Yes, I still have sourdough starter, and I continue to feed it every week.
I hate to waste discard, and I’m always looking for a new way to use it.
So when I saw Lisa at Farmhouse on Boone https://www.farmhouseonboone.com/ showing how to make this (on Instagram), I immediately wanted to try it myself.
Lisa was making this with a cast iron skillet in the oven.
But I tried mine with this no-stick pan on the stove.
And it worked beautifully!
It’s thin and crispy.
You can put anything in the bowl, but I decided to go with these, homemade vegan goat cheese, tomato jam, spiced yogurt…
And roasted chickpeas.
This was how it was all put together.
You can also see fried onions sprinkled on top.
This was another version.
Yellow peach, grapefruit, vegan yogurt, and white honey.
This was a fun way to use the discard.
I will definitely make this again.
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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/
Even before I started the plant-based diet, I never had Chicken and Waffles.
But I always thought it was an interesting dish.
The only thing I wasn’t so sure was that it was so “brown”, and I knew if I ever decided to make one myself, I would add some color to the plate.
So, first I made this bright-colored coleslaw.
Now about the chicken.
Remember the new tofu Costco now carries?
Their extra firm tofu is VERY firm.
Probably the hardest tofu I’ve ever had.
But you know what?
It’s perfect to use it as “chicken” because of its very texture.
You may think I cooked it with an air fryer.
But no, I didn’t.
There have been so many times I almost bought an air fryer, but every time I was this close to purchasing one, I had this whispering voice in my head (that actually was real voice first from my husband), “it’s pretty much the same as the convection oven.”
So finally I decided to make crispy tofu using our convection function on our oven, and it worked great.
What do you think?
This is how I made it.
Tear the tofu with fingers into bite-sized pieces.
Microwave for a minute or so to remove extra liquid.
Put the tofu along with soy sauce, maple syrup, garlic powder, onion powder, ginger powder, salt, and corn starch in a plastic bag and make sure that the tofu is coated with the mixture.
Place the tofu on a foil (oiled)-lined sheet pan, single-layered, and cook in the convection oven at 400F for about 15-20 minutes or until crispy.
I sometimes use the broiler at the end to make it even crispier.
The tofu sticks to the foil, but it will come off easily once cooled.
This is so tasty, and you can use this for so many different “chicken” dishes.
My “Chicken” and Waffles is definitely not brown.
It was served with spicy, tangy, sweet, fruity gochujang-passion fruit glaze.
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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/
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/
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.
