Twist buns are a lot of fun to make.
It’s not hard to make, but they look so adorable.
They are as delicious and pretty.
And seasonally very appropriate.
Right?
Since I’m not a big fan of mass-produced vegan cheese, I made plant-based cheese myself.
Homemade vegan cheese is not hard to make, and if you find a good recipe, it’s so delicious and satisfying.
This gorgonzola is one of my favorite cheeses to make.
The recipe is from this book.
I love its taste, texture, look, well, everything!
Gorgonzola is the main ingredient of this sandwich.
So, I spread it thick.
Then apple slices and Dijon mustard lingonberry jam mixture.
And then top it off with fresh arugula and chopped walnuts.
A delicious, beautiful, sophisticated lunch sandwich.
Anyone?
Weekend is here!
That means I got to bake.
This cake features lemon and thyme flavors.
But the ingredient I was most excited about was this.
Olive oil from Italy!
A friend recently took a trip to Italy and brought it back for us.
The cake was moist but not dense.
It was sliced and served with vegan vanilla yogurt.
Delicious!!
Have a great weekend everyone!
I’m still not 100%, but since we are out of bread, I decided to make some for tomorrow’s breakfast.
Turmeric is one of the spices I buy in a big container because I use it a lot.
Interestingly, I’ve never made this type of crusty bread with turmeric, and I was excited to make one.
The color and the smell are both amazing!
Exactly what I hoped for.
For one of the loaves I added Kasuri Methi which always makes everything taste better.
I can’t wait to eat them tomorrow.
I might even try to make a sandwich with this bread.
The color will be awesome!
Who knew you can still enjoy Fish and Chips as a plant eater?!
And this plant-based fried fish is absolutely delicious!!
I didn’t know the existence of something called “banana blossoms” until I saw a friend’s Instagram picture where she was posting her vegan fish and chips.
It doesn’t have a strong flavor, I wanted to add some “ocean” flavor,
So I marinated it in a mixture of water, dried kelp (Kombu) sheet, kelp powder, sugar, and salt overnight.
Often times vegan “meat” or “fish” recipe results in disappointment, but this was one of the success stories.
I was very happy with the result, and I will definitely make it again!
The texture and the taste are so on point.
Here are some of the pictures to show you the inside.
The batter of this fried fish was also a huge success!
Beer apparently makes a big difference.
I also added a lot of spices to the batter to add extra flavor.
Since I liked it so much, I will leave the list of ingredients.
Beer batter:
1.5 cup all purpose flour
1 ~ 1.5 tablespoon baking powder
salt
garlic powder
cayenne pepper
coriander
ground mustard
celery seeds
Cajun spice mix
1 bottle beer
I had a few apples sitting on our kitchen counter.
I was staring at them for a while, and then the idea hit me.
I wanted to eat the apple bread that my mom used to make when I was growing up.
I emailed and asked my mother to send me the recipe, and I had the recipe a few minutes later.
(My mother never procrastinates. She is the most reliable person I know!)
The is kind of a hybrid of bread and Danish pastry.
I LOVE the beautiful layers they create!
The recipe is a basic apple bread, but I decided to make the basic version and another version: apple-walnut-gorgonzola-thyme.
I happened to have homemade vegan gorgonzola cheese, so it was a good timing.
Both versions turned out wonderful!!
These look so lovely on my new plate.
I’ve been going to the local Asian grocery store, Ha Tien Supermarket, almost weekly since they opened.
I don’t do all my grocery shopping there, but I go there rather for certain specific things.
One of the things I like to look at in the store is their potato/squash section.
They have a wide variety of potatoes/squashes, and the prices are always very good.
When I saw this beautiful taro root, I had to buy them.
This was how they looked after cooked and peeled.
I made it into cheesy croquette.
The taro root is extremely smooth when mashed, and I loved the contrast of the crispy outside and the creamy inside.
Bagel from one and only Eureka Compass , taro croquette, ketchup-Worcestershire sauce, shredded Asian cabbage, tomato slices, and homemade vegan mayo.
Super yum!
It’s still August, but it definitely feels like the end of summer here in Minnesota, especially when you are out early in the morning.
So when I found the beautiful heirloom tomatoes at the local farmers market, I had to get some.
Heirloom tomatoes are something that screams summer to me, and I wanted to enjoy them before the summer is completely gone.
Right away I knew what I wanted to make.
A tart is a great way to showcase them.
My husband recently bought me a new set of kitchen knives, and I love them.
The wood block that holds the knives looks great in our kitchen, too.
This serrated knife is a life-saver when it comes to slicing tomatoes.
Isn’t it just beautiful?!
I served individual tart pieces with some fresh green leaves and a drizzle of balsamic glaze.
This was absolutely delicious!
The flaky tart, cashew cream “cheese”, fresh tomatoes, and sweet and tangy balsamic glaze…
Mmm, mmm, mmm…
Cashew cream “cheese”: cashew nuts (soaked in water), lemon juice, apple cider vinegar, soy milk, nutritional yeast, Dijon mustard, maple syrup, salt
