I baked this bread for breakfast this weekend.
It turned outgreat!
The recipe of the bread is from the new book I got from Japan.
The recipe used potatoes as a topping (the one on the front page), but I decided to go with tomatoes, corn, onion slices, and basil mayo.
Once it was baked, I sprinkled fresh basil.
Since it doesn’t take much time to make, it’s a perfect brad to prepare for breakfast.
Isn’t it great that you can enjoy freshly baked bread in the morning?
Remember my recent attempt at making GF baguette?
https://sideb.culinarytribune.com/2022/10/29/v-gf-baguette
It turned out pretty good, but I wanted to have some holes inside.
So I tried agagin.
(Well, to tell you the truth, this is the third time. My second one turned out better on the outside, but it still did not have holes inside).
This time I baked it at a higher temperature and for a longer time, which helped creating the better look and flavor.
Now here is the test.
Well, this one created some small holes, which was much better than the first two.
This is not exactly what I hoped for, but this certainly gave me hope to continue this journey.
Here are two recipes I refer to (both in Japanese)…
https://www.youtube.com/watch?v=054ciyyEb7s
https://www.youtube.com/watch?v=zFqBR4UiE_c
By the way, this (above) is the inside of my second baguette.
Notes for myself…
-More water
-Longer time for rising
-Bake at the lower rack
-Have steam inside oven
-Bake at a higher temp
-Use the broiler function at the end
This (above) was my second baguette.
And this (below) is my third baguette.
Which do you like better?
I’m not on the gluten-free diet, but I do enjoy baking GF bread.
The main ingredient is rice flour.
I was a bit skeptical, but it turned out beautiful!
The outside is crusty, and the inside is moist and chewy.
I had something perfect to try on my beautiful baguette.
I found this vegan caviar at World Market.
I like the store because they sell products from many other countries.
This caviar is from Denmark!
I thought it was a good product.
I was happy with the look and the taste.
Oh, and the price was not bad either.
I was happy with the results, and I will definitely make it again.
I hope the next one creates some holes.
I used this recipe (Japanese). ↓
I flavored my favorite super simple banana pancakes (bananas, rice flour, baking powder, salt) with cocoa and cardamom.
They turned out perfect!
(By the way, this pancake tower fell right after this shot.)
The pancakes were served with banana slices, cacao nibs, vegan butter, and maple syrup.
Lately we like to eat a salad for at least breakfast and dinner every day.
We usually start with mix leaves and then add whatever vegetables we have that week and sprinkle roasted sunflower seeds.
Today I added cucumber and fresh white mushrooms.
I love raw white mushrooms in my salad, but not my husband, who does like them cooked.
Are we doing this wrong?
Or is it simply a bad design?
I’ve tried various types of savory pancakes, and at this point I have to admit I like them all (lol).
This Korean version is packed with a lot of vegan meat (Next Meats) and veggies.
Like I need cabbage for the Japanese version, for the Korean version I have to have “nira”.
I was surprised to find it at the local Asian grocery store.
It’s got wonderful garlicky flavor.
I would strongly recommend if you’ve never tried it.
As you can see, the batter is very thin.
I made the batter with rice flour this time, and it turned out perfectly fine.
Doesn’t it look great?
I enjoyed it simply with a mixture of soy sauce and vinegar.
Tasty!!!
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!
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.
I thought it would be pretty to have two-tones, white and pink.
The pink color turned out to be much more vivid than I anticipated, but I think they are still pretty.
16 white balls and 16 pink balls.
Here is a unique thing about this recipe.
These rolls are baked in a pan.
The pink color is not beets.
This is one of my favorite rice flour bread recipe ↓
https://www.instagram.com/p/CamcXMhP9JP/
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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 made this so many times.
These are so hearty and perfect for breakfast, and I love having them in the freezer.
This time I used date sugar for the sweetener.
Date sugar is the best, the most nutritious sweetener, and I like to use it as much as possible.
You can see the culprit for the dark color.
I triple the recipe, but I may have to double-triple the recipe soon!
The base recipe is here (Japanese) ↓
