Since I liked the tortilla-folding hack so much that I decided to make another one today.
The idea came last night.
I always have sheets of paper around so that I can write down food ideas before I forget.
This time I used BBQ tempeh, coleslaw, vegan cheddar, and avocado.
Apparently I put too much, and it resulted in a puffy wrap.
Delicious!
I thought yesterday’s was really good, but now I would have to say this one was equally tasty.
Yes, you read it right.
Apples in chili!
Since I still had beautiful apples we got from the local orchard, I wanted to enjoy them in a unique way.
Besides apples in this chili you’ll find onions, red peppers, tempeh, and black beans.
The sweet and tart flavors from the apples were surprisingly good in the chili.
This was my first time putting apples in chili, but I really liked it.
A new discovery!
I don’t know why I don’t make wraps more often.
They are easy to make and easy to eat!
Probably one of the best hand-held food you can have while driving.
Well, I didn’t need to go anywhere, but these were still so good.
I wrapped all my breakfast favorites, like scrambled tofu, roasted potatoes, sautéed veggies, marinated tempeh, and spinach leaves, plus sundried mayo.
This was so tasty, and all the awesome nutrition was packed as well.
This was probably one of the best sandwiches I’ve ever made!!
And my husband agrees.
Beautiful nectarines with grill marks.
A Ciabatta roll from Trader Joe’s, fresh arugula, homemade vegan mayo, marinated thick tempeh steak, and the grilled nectarine.
Ginger teriyaki glaze was drizzled on top.
Fresh onion slices, more arugula, mayo and then crispy fried onion.
So delicious!!
This style of rice sandwich became extremely popular in Japan about five years ago.
It’s called “Onigirazu.”
At that time it seemed that everyone in Japan was making this.
I’m always a bit behind of trends, and now five years later I made my first Onigirazu.
You can basically use anything you like once you have roasted seaweed sheets and slightly salted rice, but for this one you’ll find tempeh, turmeric tofu, and Shiso (Japanese basil) coleslaw.
They were a bit loose but held the shape just fine.
I think this was a success!
I will definitely make Onigirazu again.
Another favorite breakfast sandwich of mine.
I recently discovered this salt, which gives unique egg-like flavor.
Interesting, right?
Fried tempeh.
Doesn’t it look good?
Fresh watercress.
Mise en place.
I always tend to pile up too much stuff and get afraid that they might fall!
Have a great weekend everyone!
You have all the ingredients for your banh mi sandwich, but you are missing the right bread for it.
What would you do?
Make deconstructed bahn mi rice bowl!
I talked about this Trader Joe’s super firm tofu before.
This is REALLY firm and dense, and when cooked, the texture resembles that of chicken.
That’s why I say it’s a good first tofu to cook for tofu beginners.
We are definitely not beginners, but we still like it, as it’s different from other tofu.
Looks good, doesn’t it?
In addition to the tofu, I also prepared crunchy tempeh.
You first start with brown rice, and then add everything that would make banh mi otherwise.
Fresh crunchy veggies are a must.
How did I do?
This is an ultimate one plate dinner, if you ask me.
Warm homemade rosemary pita bread just out of the oven, served with Moroccan spiced eggplant and tempeh ragu and cool cucumber-mint salad.
The idea came from a magazine.
My mother-in-law always has a stack of magazines for me to take home whenever I visit her.
The variety is unbelievably wide, from familiar ones to unusual ones, and I always find unique magazines I’ve never heard of, like ones that specialize in birds, or Victorian style, or simply good old days…
My recent favorite way of spending my evening free time is going through these magazines while taking a bath.
When I find something interesting (e.g., recipes, perfume flavors, or kitchen items, clothing brand, etc.), I tear off the page.
Now these pages are slowly accumulating.
This is one of them, and I was immediately drawn to the picture, more so than the recipe itself.
This is called “Lamb & Cucumber Salad Pitas” and found in Better Homes and Gardens.
So with this as a general inspiration, I decided to make my own version.
I had a little leftover rosemary dough, and used it to make pita bread.
Love it when they puff perfectly.
I prepared my cucumber salad with cucumber, red onion, olives, and mint.
The combination screams summer!
They were using lamb patty in the magazine, but my version has Moroccan spiced eggplant-tempeh ragu.
Here is the magazine again.
This is mine.
How did I do?
