I’ve been a carb monster!
I crave pasta, more specifically homemade pasta, a lot lately.
I’ve been using the same recipe many many times.
Take a look at this post, https://sideb.culinarytribune.com/2019/05/27/homemade-pastaホームメードパスタ/ for the recipe if you are interested.
I could just it the freshly cooked homemade pasta, sautéed with salt and pepper.
It’s just so good!
First my vegan Bolognese sauce goes in.
And cherries go in.
Justice for George Floyd.
When I had smoked salmon (I mean real fish), cream pasta was a kind of dish I would enjoy making and eating.
Well guess what?
I made vegan smoked salmon, so it was time to make cream pasta.
I got so excited that I decided to make pasta myself as well.
Homemade pasta, garlic cream sauce, vegan smoked salmon, lemon zest, a squeeze of fresh lemon juice, and vegan caviar.
I love any types of noodles, but glass noodle is one of my favorite.
Particularly when I want a light noodle salad, this is the perfect choice.
This is what it looked like before I dug inside.
Noodles were covered with romaine lettuce, cucumber, carrots, sauerkraut, cooked tofu/mushroom/veggie, and cilantro.
Served with garlic soy dressing.
It’s been a while since I posted a meal like this, because I’ve been baking so much.
But this is the kind of food I make when I cook just for myself.
Sauteed Udon noodles.
Kimchi, cabbage, scallion, scrambled turmeric tofu, and homemade vegan bacon.
The kimchi adds a big flavor, so I just used a little soy sauce and sugar to create umami.
It was topped off with Aosa, Japanese dried seaweed, and chili pepper.
Yum!!
I’m thinking about making kimchi myself.
Recently I’ve been tackling a lot of things that have been on my list, and I feel I’m finally ready to make my own kimchi at this point.
The only thing that makes me hesitant is that my husband is not a fan of kimchi.
But he has eaten some kimchi dishes lately, so I may seriously think about it.
Should I make Mapo Tofu?
Or Mapo Eggplant?
Since I couldn’t decide, I made Mapo Eggplant Tofu.
This was spicy and tasty.
Did I say spicy? (lol)
Don’t get me wrong.
I say it in a good way!
All I needed as a side dish was this.
I like mini-sized vegetables, and whenever I find fresh baby bok choy, I have to bring them home.
They are delicious fresh, and they are delicious sautéed.
I usually like Mapo with rice, but this time I enjoyed this over noodles.
By the way, for Mapo I like soft tofu, although I prefer firm one for many dishes.
Oh, I forgot to tell you that I used tempeh in place of ground “meat”.
Eggplant is one of my favorite vegetables, yet it’s hard to find restaurants that serve an eggplant dish.
So I usually end up cooking myself.
I particularly like eggplant when it’s paired with tomato.
I got freshly cooked spaghetti and sautéed eggplant.
They were served with this Italian flag colored condiments.
Parsley, vegan feta cheese, and garlic tomato oil.
So good!
Yes!
This is what I’m talking about.
This is one of the ultimate comfort foods for me.
Well, any noodle soup dishes go on my list, but my husband likes dandan noodles because of its rich flavor.
Minced meat is typically used for this dish, but I used minced Koya tofu (Japanese freeze-dried tofu).
The unique texture of Koya works very well for this dish.
This was rich, spicy, and super tasty!
I always loved the rich eggy Carbonara.
This vegan version is not the same, but it’s darn delicious and satisfies my craving.
Olive oil, garlic, freshly cooked spaghetti, Carbonara sauce (cauliflower, tofu, nutritional yeast, sugar, Kala Namak Black Salt, pepper), vegan mayo, browned king mushrooms.
This was not included in the pictures, but we enjoyed the spaghetti with a big salad.
Because I bought this big box of salad leaves.
(And I like salad.)
Now you can see how big it is!
You must have guessed that I was going to post this.
Well, if you make Chashu (previous post), you are almost obligated to make ramen!
I was going to make my own noodles too, but since flour is hard to come by right now, I decided to go with store-bought ones.
These noodles are not specifically for ramen, but I like them because of its right wideness and color (slightly yellow).
And you know what?
The ingredients are good too.
Other similar noodles I found at the same store contain yellow #5 and 6, but this one uses turmeric to add the yellow color.
So much better.
I was super happy with the result.
Doesn’t my vegan Chashu look great?
When I make curry for dinner, the next day’s lunch has to be curry udon.
That’s an unwritten rule at my house, but I religiously follow it.
I thought tempura would be a nice addition to it and decided to make some with asparagus.
I always make my tempura batter from scratch (all purpose flour, baking powder, cold water, salt), but of course I never measure the ingredients.
So it turns out different every time.
This time it turned out PERFECT!
Tempura is not the same as fritter, and it should be super light, just like this one you see in these pictures!
I’m so proud of this.
(I should have written down how I made this batter…)
