by : Reiko Japanese Food, Noodles/Pasta, Potatoes/Squash

Tempura Cha-Soba
天ぷら茶そば

When deep-fried, anything tastes better, right?

Well, I don’t always agree with this (candy bars do not need to be deep-fried, if you ask me).

But I have to say anything “tempuraed” does taste better.

I just used what I had, but these are some of my favorites to make tempura, Kabocha and onion-carrot.

These turned out great.

Super light and crispy, exactly the way it they should.

Tempura batter: a-p flour, corn starch, salt, ice cold water, white vinegar

If you think the soba looks green, it is green, because it’s Cha-soba, made with green tea.

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by : Reiko Japanese Food, Noodles/Pasta, Vegan Egg

No Subtraction Vegan Ramen; Yes, You can have an egg.
玉子ものってるよ、ヴィーガンラーメン

It’s been a long time since last time I made these vegan eggs.

The first thing I wanted to use for was ramen!

Today you can get vegan ramen at many ramen restaurants, but they still have to remove many toppings to make it vegan.

Well, I’m so proud that my vegan ramen has an egg!

Okay, this roast is not homemade, but from Trader Joe’s, but it’s delicious!

We just found it at the store, and I’m already planning to go back to get some more.

Have a great rest of the weekend, everyone!

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by : Reiko Japanese Food, Noodles/Pasta

Somen Cold Dipping Noodles
胡麻トマトそうめん

Japanese like noodles, and there are always noodle dishes they enjoy every season.

Somen (cold dipping noodles) is one of their favorites during the summer time.

Noodles are served in an ice water, usually with ice cubes to keep the noodles cold.

And dipping soup, which is also cold.

They are usually served with various toppings.

Some of the popular ones are wasabi, scallion, Shiso leaves, and Nori roasted seaweed.

This time I decided to go with diced tomatoes, ground sesame, and scallion.

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by : Reiko Beans/Lentils, Noodles/Pasta, Vegan Cheese

Strawberry Pasta
苺パスタ

Another dish showcasing the strawberries I picked from the local farm.

I wanted this dish to have some level of sophistication, and I decided to make pasta myself.

It’s always a good idea to make pasta yourself if you have time.

Every time my husband tells me how much he likes homemade pasta ( and so much better than the store-bought one).

The freshly made and cooked pasta was served with olive oil-sauteed garlic and red onion, spiced-roasted crispy chickpeas, homemade vegan goat cheese, fresh strawberries, and spinach chiffonade.

Plus a drizzle of balsamic-soy glaze.

This is another great example that strawberries can be enjoyed in a meal as well!

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by : Reiko Noodles/Pasta

Garlic Lemon Creamy Spaghetti
にんにくレモンクリームスパゲッティ

I like cream type pasta as much as tomato-based pasta.

But it can be a bit heavy.

So I like to add lemon to my cream pasta, which gives nice freshness.

Simple Bechamel sauce with fresh lemon, peas, kale, and and shredded V-“chicken”.

To tell the truth, this was the inspiration for this dish today.

This protein product was found today at Costco.

I’m not a huge fan of vegan “product” in general because I like to stay as close to whole food plant as possible, but variety is always good.

This is frozen, but it’s so easy to use.

No soaking in water is needed.

You just put it directly into a pan and cook for a few minutes.

It works great for dishes where you would use chicken.

Decent for a weeknight dinner.

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