by : Reiko Gluten Free, Main Dish

Shiso Oatmeal Mochi
紫蘇オートミール餅

Whenever I try a new recipe, I experience a mixed feeling of nervousness and excitement.

The idea of making “mochi” with oatmeal sounded so interesting, and I really hoped that it would turn out well.

At the last minute I decided to add Shiso leaves to add an extra flavor.

I just love this herb, and I’m always looking for dishes where I can add it to.

They looked really good.

I made the Mochi and the glaze as directed by the recipe.

I wanted to dress them up a little bit, and I placed my tomato jam on the mochi and sprinkled chopped scallion.

This was so good!

My husband and I devoured it.

The recipe is here ↓

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

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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

Oatmeal Gnocchi with V-Cheese Sauce
Vチーズソース・オートミールニョッキ

By now I’ve learned that there are so many things you can make with oatmeal.

But who knew it is possible to make gnocchi with oatmeal?

These were “before” being cooked, but they already look pretty convincing, don’t they?

I poured vegan cheese sauce over the freshly cooked oatmeal gnocchi and sprinkled vegan “meat”.

For the vegan “ground meat” I processed my go-to vegan meat in my food processor and then flavored and cooked them.

It was my first time to make “ground meat”, but it turned out pretty good.

Okay, oatmeal has surprised me before, but this was another big, pleasant surprise!

This was so good, almost better than the regular gnocchi!

The oatmeal gnocchi recipe (Japanese) is here ↓

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

I don’t have the recipe for this cheese sauce, but here are the ingredients used: vegan butter, soy milk, cashew nuts, lemon juice, apple cider vinegar, nutritional yeast, onion powder, salt

By the way I’m kicking myself writing this post because I just realized I forgot to drizzle my truffle oil.

It was still so delicious though.

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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 Leaf Vegetables, Main Dish, Noodles/Pasta, Vegan Egg

(Quite Possibly the) World’s Largest Fusilli with Kale Pesto and V-Bacon
(たぶーん）世界一大きいフジッリのケールジェノベーゼ和え

I love a good pasta bowl.

And here is a very good pasta bowl.

I bought this pasta because the package was pretty.

Apparently, I was focused on the “Italian Artisan Pasta”, and I didn’t notice until later what else was written on the package.

It said, “World’s Largest Fusilli”.

More precisely, “Quite Possibly the World’s Largest Fusilli”.

How cool is that?!

I didn’t have basil, but I had a lot of beautiful fresh kale.

So I decided to make pesto with kale.

It turned out great!

This was looking quite good already at this stage, but I was not done.

I added my vegan bacon and topped it off with a vegan egg.

By the way, the fusilli were in fact very large, and I really liked it.

I usually prefer long pasta, but I will definitely buy this again.

If interested in how I make vegan eggs or vegan meat, check out this page. ↓

https://sideb.culinarytribune.com/recipes-ive-tried-and-liked/

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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, Rice/Grains, Vegan Egg

Vegan Loco Moco with Lilikoi Mayo
リリコイマヨがけヴィーガンロコモコ

We had such a nice vacation in Hawaii this winter.

Each state has its own special food, but Hawaii has a selection of distinctively unique local dishes.

Loco moco is one of their popular dishes, and as much as I wanted to try it there, it was tough to find a vegan version that appealed to us.

So a few weeks later, back home in Minnesota, I decided to make it myself.

I started with making my vegan egg.

Check out this page to see how I make my vegan eggs. ↓

https://sideb.culinarytribune.com/recipes-ive-tried-and-liked/

For the hamburger I used the Beyond brand’s burger.

I cook almost all our meals, but my husband is in charge for hamburger-cooking.

I guess we still keep some tradition even after switching to the plant-based diet.

Since we are making a Hawaiian dish, why not using an ingredient that was made in Hawaii?

I made passionfruit mayo with the passionfruit (lilikoi) jam I got from Hawaii.

This gives a nice sweet and tart flavor.

I have a link to my favorite vegan mayo recipe on this page as well. ↓

https://sideb.culinarytribune.com/recipes-ive-tried-and-liked/

Doesn’t it look good or what?! 🙂

This definitely satisfied my Loco moco craving!

Aloha!

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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 Beans/Lentils, Leaf Vegetables, Main Dish

Chickpea-Polenta-Veggie Comfort Bowl
ベジポレンタひよこ豆汁がけ

When I saw Ms. Ali’s “slow cooker chickpeas”, I knew I had to try it! ↓

https://www.instagram.com/p/CY9AHQZI2PD/

It looked so simple yet delicious.

I seriously contemplated purchasing a slow cooker just to make this.

But I decided to ask her if she could tell me how to make it on the stovetop instead, and she kindly (and quickly) responded with a link to the blog post that is exactly what I was looking for! ↓

https://alexandracooks.com/2017/10/04/cook-chickpeas-beans-scratch-brining-method/

I followed the recipe, and it turned out great!

I accidentally soaked my beans for much longer than directed (I planned the day poorly…), but probably because of that I didn’t have to cook the beans as long as suggested.

I like my garbanzo beans rather firm, and it was nice that I could control the firmness when I cooked them myself (instead of buying cans).

I also cooked polenta as Ms. Ali suggested pouring the beans (with the broth) over polenta.

I placed blistered zucchini and sauteed garlic, onion, and kale on polenta and then poured the garbanzo beans and the broth over everything.

It already looked great.

But then I also decided to add some of my tomato jam (previous post).

Creamy polenta, a bit spicy flavorful broth, perfectly cooked garbanzo beans, simply cooked veggies, and spiced sweet tomato jam.

It was just what I needed on a cold winter evening.

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by : Reiko Main Dish, Rice/Grains, Vegan Cheese

Creamy Tomato Rye Berry Casserole
クリーミートマトライ麦キャセロール

Yes, we still have rye.

A lot of it.

Since we liked cooked rye berries, I decided to make another dish with them.

This time my husband suggested that I make “casserole”, and I thought that was a good idea.

Creamy tomato sauce, rye berries, soy meat chunks, and some veggies.

It was such a hearty dish.

Oh, it was topped off with homemade vegan cream cheese.

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by : Reiko Bread, Main Dish, Vegan Cheese

KimCheese Calzone
キムチーズカルツォーネ

Since my husband now works from home 100% of the time, I thought it would be nice to have tasty homemade vegan food stocked in the freezer so that he can easily heat it up for a quick lunch.

Initially pizza came to my mind, but then I thought calzone would be a better choice as they are easier to eat.

Vegan meat, tomato sauce, homemade vegan cheese, kimchi, and peas.

I watched a YouTube video to learn how to fold and close them, and I’m so proud of my work!

Don’t they look good?

I was super happy with how they turned out.

This was a big hit, and my husband loved this lunch option that can be heated in the microwave quickly.

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by : Reiko Main Dish, Rice/Grains, Vegan Meat

Vegan Roast Beef Dinner
ヴィーガンローストビーフの夕食

My husband and I focus mostly on the whole food type of plant-based diet.

So we eat a lot of non-processed food, like vegetables, beans, seeds, and nuts.

But we also enjoy seitan meat once in a while.

Like I said before I tend to prepare a bit richer/heavier meal on weekends.

When I saw https://carlocao.com/ultimate-vegan-extra-tender-seitan-roast-beef/ on Instagram, I knew I wanted to try it.

I followed the recipe pretty well.

The only thins I had to change was not using vegetable broth (simply because I didn’t have it. I used a mixture of water, soy sauce, and sugar instead).

This turned out amazing!

Super happy with how it looked, smelled, and tasted.

The roast beef was served with gorgonzola risotto and sauteed asparagus.

The “meat” definitely makes the meal look fancy!

Tomorrow I’m making a sandwich with this roast beef.

So come back to check it out.

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by : Reiko Main Dish, Vegan Meat

Vegan Swedish Meatballs
ヴィーガンスエーデン風ミートボール

My husband and I had a conversation about my car a few months ago.

It’s getting old, and he asked me if I wanted to buy a new car or keep the one I have and put money into it for proper maintenance.

I chose the latter.

Apparently there was a reason he brought it up because he told me there were some issues that needed to be fixed.

So he made an arrangement with his brother, who is great with cars (or anything that moves!), and they worked on my car at his garage yesterday.

My husband told me that he had no idea how many hours it would take to finish what they needed to do when he left the house at 8:30 a.m.

Well, they, my husband, his brother, and their cousin (who joined to help them) worked for 17 hours!

My husband did not come home until close to 5:00 a.m.!

I was speechless.

So grateful to all three of them for their hard work.

Also super impressed that they are so equipped with the right tools and skillful.

So I wanted to make one of my husband’s favorite dishes for lunch today.

Yesterday I secretly made a big batch of vegan meatballs.

I used to make these a lot, but I haven’t for a while lately.

We’ve been buying vegan meatballs at stores, but my husband always liked these homemade ones better.

The dish turned out great, and he loved it!

It’s such a hearty meal, but my vegan version does not have heaviness while being flavorful and satisfying.

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