by : Reiko Main Dish, Noodles/Pasta

Vegan Beef Stroganoff
ヴィーガン（って分からない）ビーフストロガノフ

My husband doesn’t cook much.

But he does make a few things.

One is pizza.

And the other is “Hamburger Helper”.

Since we don’t eat meat anymore, I should say the other “was”.

I’m usually not a big fan of box food, but when you are the cook 99% of the time whatever someone else makes for you tastes so good.

And he was a good “Hamburger Helper” maker, and I liked his Beef Stroganoff a lot.

Well, it’s been a long time since I made beef stroganoff.

But I just recently realized Next Meats vegan meat is perfect for this dish because it is a fillet type.

This turned out scrumptious!

Fettucine was perfect, in my opinion.

(I am a long pasta kind of person.)

Well, I like vegetables for every meal.

The figs from Trader Joe’s were perfectly ripe and DELICIOUS!

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by : Reiko Asian Food, Main Dish, Uncategorized

Vegan Beef & Broccoli (and Mushrooms)
ヴィーガン・ビーフ＆ブロッコリ（アンド・きのこ）

Chinese food is something I crave for regularly.

When we lived in the suburbs there was a Chinese restaurant five minutes from our house from where we would get a takeout probably every other week.

Unfortunately, since we moved to the city (and we started the plant-based diet), we have not been able to find “our” Chinese restaurant.

That means I have to make it whenever I want to eat Chinese food.

Since we still have Next Meats vegan meat, I decided to make Beef and Broccoli.

But then I also added mushrooms (who else feels beef and broccoli needs more veggies?).

Wait!

I had a few take-out boxes I had bought a while ago.

For some reason Chinese food tastes better when it comes from the container (lol).

I quickly cooked the store-bought (frozen) egg rolls in the toaster and also sauteed some peppers.

This was super tasty!!

Next Meats’ meat is already sliced, so it’s super convenient and works particularly well for Asian dishes.

For this I used their short ribs.

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by : Reiko Main Dish, Noodles/Pasta, Vegan Egg

Vegan Black Carbonara
ヴィーガンブラックカルボナーラ

I always liked Carbonara.

Well, in fact I liked eggs a lot.

So it took me a while to get used to the plant-based diet first

But then, I began learning some tricks, and now I can make vegan eggs, and other “egg” dishes including Carbonara.

Okay, this looks more like carbonara right?

This was already tasty, but I wanted to finish it a bit differently this time.

I made black oil by mixing this black garlic puree and truffle oil.

The black oil was drizzled.

And then smoked vegan skirt steak and a vegan egg were added.

For the meat I used Next Meats.

The nice fatty taste and texture from their skirt steak were perfect for this dish.

This was delicious.

The black oil added depth to the flavor.

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by : Reiko Asian Food, Main Dish, Vegan Cheese

Corn Shisho Oatmeal Topokki with V-Cheddar
コーン紫蘇甘辛オートミールトッポギ、Vチーズがけ

I loved oatmeal gnocchi so much

https://sideb.culinarytribune.com/2022/02/24/oatmeal-gnocchi-with-v-cheese-sauce

https://sideb.culinarytribune.com/2022/04/11/oatmeal-gnocchi-with-garlic-seaweed-butter

that I decided to try the topokki recipe (Japanese),

https://www.instagram.com/p/CbkNG9_AK9o/

This is when I just added the oatmeal topokki to the sauce.

The sauce thickens while the topokki cooks.

For my version I added corn and Shiso leaves, and I used my homemade vegan cheddar for cheese.

This turned out amazing!

I loved the oatmeal topokki, but that was expected because I loved the oatmeal gnocchi.

The sweet and spicy sauce mixed with the rich V-cheddar was so tasty that I licked the plate shamelessly!

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by : Reiko Japanese Food, Leaf Vegetables, Main Dish

V/GF Shungiku Okonomiyaki
春菊お好み焼き

Okonomiyaki is typically made of flour.

I’m not on the gluten-free diet, but I like my Okonomiyaki made of oatmeal.

I simply like the taste and the texture created by oatmeal.

You can basically add anything you like (cabbage is a must for me), and this time I added Shungiku, one of my favorite green leafy vegetables.

I like my Okonomiyaki smothered in sauce, as you can see.

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by : Reiko Main Dish, Noodles/Pasta

Black Garlic Cream Pasta
黒にんにくクリームパスタ

We just got back from our quick getaway to Milwaukee.

I like to bring from our trip something that I can use to make a new dish.

I found this at the public market, and I thought it would be fun to try it.

It’s pureed black garlic, which is aged and fermented and gives a rich flavor.

I added the black garlic puree to my creamy bechamel sauce.

Because I had time today I decided to make pasta myself.

This eggless “egg” pasta is my favorite.

For two…

3/4 cup all purpose flour, 1/4 cup chickpea flour, salt, 1/4 cup water

Mix, knead, let the dough rest.

Flatten and cut.

Cook for a few minutes in boiling water.

This turned out delicious!

The black garlic puree takes the usual cream pasta to the next level.

It definitely gives a depth in flavor.

I also tried the pasta with just the puree.

It wasn’t bad, but I definitely preferred the cream version.

Later I added red pasta sauce to it, and it became so much better.

In my opinion, this black garlic puree is better when combined with something rather than itself.

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by : Reiko Main Dish, Noodles/Pasta

Oatmeal Gnocchi with Garlic Seaweed butter
オートミールニョッキ、にんにく海苔バター

I really liked these gnocchi made of oatmeal, and I decided to make them again.

It starts like this.

Who would think this could become gnocchi?!

There are many great things about this recipe, such as needing only a few ingredients.

And it only takes a few minutes to get to this.

Freshly cooked!

I like the rustic look and texture.

Now let’s talk about the sauce.

The star of the sauce is this.

Aosa seaweed.

It has such a rich strong “seafood”-like flavor.

Well, it is technically “sea” “food”, right?

Butter, olive oil, garlic, Aosa seaweed, grape tomatoes.

I love how it looks.

At the last minute I wanted cheese.

So I quickly put together this vegan “Parmesan” with nutritional yeast, almond meal, garlic powder, and onion powder.

This was scrumptious!

I know sage butter is a popular sauce for gnocchi, but this Japanese version was as good if not better (of course it’s a personal preference).

I will definitely make this again.

Oatmeal gnocchi recipe is here ↓ (Japanese).

https://www.instagram.com/p/CaUf1L2Ace4/

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by : Reiko Main Dish, Vegan Meat

V-Porkchop with Pepper Jam
Vポークチョップ、ペッパージャム添え

The inspiration for this dish came from the show, “Diners, Drive-Ins, and Dives” again.

What can I say, the show is so entertaining.

I saw a restaurant featured on the show was serving a dish like this, and it looked so good that I wanted to make a vegan version.

This is actually my vegan meat that I usually use as “chicken”.

But a good thing about vegan meat is that the same meat can be used as chicken or pork, because it’s really not chicken or pork!

My pepper jam is an easy version with the main ingredient of roasted red pepper.

It was made quickly, but still sweet and spicy at the same time and delicious!

Vegan pork chop with pepper jam was served with sauteed green beans and creamy V-cheese pasta.

It turned out to be a hearty meal, perfect for dinner.

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by : Reiko Main Dish, Rice/Grains, Tofu

V-“Chicken” Kebabs
Vチキンケバブ

Kebabs are exciting.

Even if you are eating the same food, the skewers make it exciting (well at least to me!).

The idea came when I perfected my vegan “chicken” by using the convection oven function.

This time I added some additional spices to flavor my “chicken” including cumin, ginger, paprika, and cinnamon.

I buy the commercial sized cumin.

You can tell how much I like this spice.

I also cooked some vegetables.

As you can see, I cook everything first and then put them on the skewers.

It may not be the “correct” way to make kebabs, but hey, it works.

I cooked this basmati rice with turmeric to add the bright yellow color.

Doesn’t it look great?

Did you see the beautiful creamy sauce on the dish?

Well, these are the secret ingredients.

I bought this Punjabi pickle a while ago at an Indian grocery store.

It has a very strong tanginess, and I was not able to eat it by itself.

So, I almost thought about throwing away.

And then I decided to add this along with the mango chutney to my vegan mayo, and it turned out amazing!

They both already contain a lot of spices, and they give this complex flavor that it would be hard to create from scratch.

These also work well when added to yogurt.

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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/

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by : Reiko Main Dish, Noodles/Pasta, Vegan Cheese, Vegan Meat

Minnesooota Lasagna
ミネソタラザニア

Who likes lasagna?

I love everything about it, from the chewy noodles, different sauces, texture, and of course the look.

For the “Bolognese” sauce I used my vegan ground meat and wild rice.

By using the two things created a wonderful texture and flavor.

I love how it looked.

Lasagna is definitely one of the dishes I like to cook when I have guests over for dinner.

Just imagine yourself setting it in the center of the dinner table and people’s reaction!

I’m always worried that I made too much, but it disappears quickly.

It’s hard to see, but there were the Bolognese sauce and broccoli cheese between the noodle layers.

For the broccoli cheese, I used a mixture of cashew and tofu to create more of ricotta cheese like texture.

On the other hand, for the top the “cheese” was made of cashew and drizzled after the lasagna was baked to mimic the “melted” cheese look.

Doesn’t it look gorgeous?

I didn’t have basil, but I had Shiso leaves.

Shiso leaves work great wherever basil is typically used.

This was just out of the oven.

We absolutely loved this lasagna!

Scrumptious!

This was what it looked like the next day.

You can see the layers more clearly in this photo.

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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/

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