What do you do when you overcook broccoli?
Well, making soup was the only thing I could think of.
This turned out to be delicious!
I may “accidentally” overcook broccoli just to enjoy this soup again.
I’ve been looking through some old pictures, and I realized I hadn’t posted many pictures, including this one.
I remember it as good, and still having its pictures means I was intending to post them (I delete any pictures of the dishes I did not like).
The “chicken” was homemade vegan.
Here is another dish I made utilizing the leftover food from my birthday dinner takeout.
The spicy pumpkin coconut Thai soup was turned into this ramen dish!
I added a few things (Kombu broth, sesame oil, etc.) to the soup to make it more appropriate for ramen.
The main purpose of doing so was to thin the soup and add another layer of flavor.
Tasty!!
This is another dish where I used left-over braised Hijiki and beans.
This creamy curry-flavored stew turned out delicious!
The sweetness from the chestnuts was also perfect to balance the spiciness.
Simple udon dish.
Japanese curry soup, scallion, and fried tofu (a-ge).
Finished off with a vegan egg.
Tasty!
Who wouldn’t want this beautiful vegan egg in your noodle soup?!
A dish like chili that has meat as a main and unavoidable ingredient, I, as a plant-eater, need to be creative.
I’ve used various different ingredients to replace the meat, but this time I decided to go with walnut.
It worked great!
I really liked the texture of the walnut in the chili.
The walnut chili was served with homemade vegan cheddar, scallion, cilantro and enjoyed with sourdough herb bread.
It’s usually known as Sundubu Jigae, spicy Korean tofu soup.
But since this is Halloween, I asked my husband to give this a fun name, and Devil Spit was what he came up with.
Yes, it’s spicy, but it’s delicious at the same time.
We used to go to a Korean restaurant by the University of Minnesota campus that served this soup, but since theirs is not vegan, now I make my own at home.
And you know what?
Homemade one is as good as the restaurant’s, if not better!
Cream pasta is another dish that I enjoy on a cold day in Minnesota.
I wanted it creamy, but I didn’t want it to be too heavy.
So this time I decided to use tofu as a thickening agent, instead of flour.
And it worked!
In addition to the past, mushrooms and lentils were added to this delicious creamy white miso sauce.
Completed with a sprinkle of Shichimi spices.
This makes a great dinner to have on a couch and enjoy a lazy evening.
I could just curl up with a blanket and watch a show with this cup in my hand.
It’s been a while since the last time I made ramen.
I don’t really have any specific restaurant that I like to go for vegan ramen at this time, so if I want to eat ramen, there is no choice but to make it myself.
One of the reasons I decided to make ramen this time was because I found this at the local Asian grocery store.
Wood ear mushrooms!
It was the first time I saw it at that store, and I got so excited because wood ear is one of my favorite toppings on my ramen.
This is what it looks like.
It looks more “alive” when rinsed.
Th other toppings I used were corn, a vegan egg, scallion, and roasted seaweed.
It was so good!
Udon noodle soup is definitely one of the ultimate comfort foods for me.
Served with A-ge (fried soy curd), a vegan egg, and scallion.
Tasty!!
