I do keep dry pasta in the pantry, but whenever I have time I like to make fresh pasta.
Surprisingly it doesn’t take too much time to make pasta.
Since I’ve done it so many times, the process goes quite smoothly.
My vegan alfredo sauce was made with cashew nuts and cauliflower as the main ingredients.
Super creamy and delicious!
My husband said he cannot believe it doesn’t contain cream because it’s so rich.
The rule is that if you have curry and rice for dinner, the next day’s lunch is curry udon.
At least that was what I believed as a kid.
My mother was so good about this, and she accommodated this obsession of mine.
Now I am in charge in the kitchen, and this pattern continues.
This time I decided to add Hijiki seaweed to add some ocean flavor, and I really enjoyed it.
I hope you are not tired of seeing all my leftover makeover dishes from Thanksgiving.
What can I say?
I did make too much food, although I tried not to.
It’s never easy to make food just for two people.
This macaroni and mushroom walnut gravy turned out great!
I even added cranberry sauce (and nutty Parm) at the end.
Yes, the gravy and cranberry sauce do go well.
Black food is cool, and they typically taste good.
I love sesame, and this noodle dish is full of black sesame flavors.
So good!!
I also added onion, king mushrooms, and Renkon lotus root slices.
The lotus slices are so unique and pretty.
Udon noodles in curry soup with sautéed mushrooms.
Thick chewy Udon noodles always go so well with rich curry soup!
So good.
A picture from this foggy morning.
I just chatted with a neighbor in the elevator.
It’s crazy that we get excited about the upcoming temperature of 40F degrees.
She is right though, about Minnesotans getting soon excited about 20F degrees!
Seriously, I think we can officially call us survivors.
I eat soba noodles all year round.
But this time of the year I like them in hot soup.
This mushroom soba soup was fantastic.
It’s not only tasty but also warms my body (and soul!) so well.
I’m the only one who does this around here, but it’s a habit.
This is the Japanese way to start a meal.
Put the hands together like this and say “Itadaki-masu.”
I love mushrooms, and I always buy some kinds of mushrooms every week.
This time I used Maitake and Enoki.
Have a great week everyone!
Yakisoba time!
Chinese chives from the local farmers market.
Mung bean sprouts also from the farmers market.
I didn’t cook much even when I was old enough, because I always lived with my mother and she was a fantastic cook.
But yakisoba was probably one of the dishes I would make myself as a teen for a quick lunch.
So good!
I’ve said this many times, but eggplant is one of my favorite vegetables.
I’m a happy girl when eggplant, tomato sauce, and pasta are put together.
I even made pasta myself.
Homemade pasta is the BEST!
Completed with nutty parm.
Yum!!
Believe it or not, mac and cheese was never a popular dish at our house when we were still eating cheese.
Why did I make it then?
Well, when you luckily end up with the most delicious vegan cheddar cheese, you want to make something to showcase the cheese.
So here it is!
Creamy cheesy (seriously!) plant-based mac and cheese.
Served with spicy-sweet beef and broccoli.
This turned out to be so good, and we both loved it very much.
This west-meet-east type of dish is typically a good hit at our house for some reason (lol).
