People, this is a game-changer!
Who knew you can eat “caviar” as a plant-eater.
This vegan caviar is amazing.
It’s made with seaweed, so this definitely has the “ocean” taste associated with caviar, and the look and the texture are also very satisfying.
Even if you are not a caviar person, you have to admit how elegant it looks.
I added homemade vegan butter, lemon zest, and fresh chive.
Delicious!!
I love purple potato.
From its color to taste.
I usually buy purple potatoes either at Whole Foods (above) or Ha Tien Supermarket (below).
As you can see they look very different.
Their inside has very different colors as their skin.
I knew they were slightly different, but when you compare them side by side like this, you can tell exactly how they are different from each other.
The one from Whole Foods has more red, and the one from Ha Tien has more blue.
The both potatoes were made into gnocchi, and this was how they looked before cooking.
The gnocchi kept the beautiful bright purple colors when cooked.
I made these gnocchi with rice flour this time, and they ended up with a very pleasant chewy texture.
I was super happy with the result.
They were served with creamy mushroom bechamel sauce.
Elegant and delicious.
I love soup, and I love noodles.
So a bowl of noodle soup always makes me happy.
Coconut curry is one of my favorite noodle soup.
It’s super flavorful, and it’s rich in flavor.
As I said before many times, I love noodles.
Noodles.
Zucchini and eggplant.
Sweet and spicy glaze.
YUM!
I’ve been always a big noodle person, and I’m always up for good noodle soup.
Remember this Japanese black bean tea?
I had extra tea and beans kept in the freezer, and I thought it would be interesting to make them into a soba noodle dish.
I did add some stuff to the tea to taste more appropriate as “soup,” but I also made sure that the tea flavor is still there to be enjoyed.
I had cooked Kanpyo (dried shavings of calabash) and decided to make Kanpyo roses for garnish.
I hope everyone had a good start of the week.
Carbonara was not particularly a favorite pasta dish of mine prior to my switch to the plant-based diet.
But it was one of those foods that I would have craving for once in a while.
That craving still sometimes comes.
So I decided to make Vegan version of carbonara.
The trick is really to get the creamy rich flavor.
It was a challenge, but I was happy with the result.
I always like to eat my carbonara with tomato-based sauce.
Carbonara itself gets a little too heavy after a few bites.
This time I enjoyed my carbonara with saucy ratatouille, and it was perfect.
Have a great weekend everyone!
Okay.
I know I’ve been talking about spring on it way for a while.
But this week it really finally feels like spring is coming VERY SOON.
The weather forecast says we are going to have temperature finally above 50!!
So excited.
However, today it’s still below 32F in the Twin Cities, and this hearty noodle soup is very appropriate.
Various vegetables (Napa cabbage, carrots scallion, etc.), tofu, and seitan meat were slowly cooked in soy sauce based slightly sweet broth.
For this particular dish thick chewy Udon noodle is a great choice.
You can always enjoy this without noodles like soup as well.
Have a great weekend everyone.
I love Mapo Tofu, and I love ramen.
So this is a no-brainer for me!
The soup was made with slightly burned and caramelized onions and garlic, water, Kombu seaweed, soy sauce, salt, sugar, and hot pepper flakes (picture above).
The main ingredients of the “meat” part of this “Mapo” were tempeh and mushrooms.
This definitely has a kick to it, but is also super flavorful!
Super delicious!!
If you are following this blog for a while, you probably know that I like Matcha.
These green tea soba noodles.
Its color and flavor are just wonderful.
Green tea noodles in soy-based broth, served with grated nagaimo, fried onions, scallion, and Shichimi spice.
Oh, and wasabi.
Wasabi goes so well with grated nagaimo.
Simply delicious.
Coming from an island country surrounded by the sea, I do love seafood.
You may think I don’t get to enjoy any “seafood” anymore since I’m on the plant-based diet.
Well, that’s actually not the case.
There are things found in the ocean that are plant-based.
Hijiki is a type of seaweed, and it’s used in many dishes in Japan.
Sautee garlic, Hijiki, and chickpeas with olive oil.
Add tomato sauce, and then freshly cooked pasta.
The Hijiki gives plenty of flavors that remind me of the ocean.
So good.
