I absolutely loved this sandwich!
Homemade bun.
Soft and slightly sweet.
Homemade vegan roast beef.
In the middle you’ll find layers of roast beef slices, homemade vegan mayo, and homemade vegan blue cheese.
Definitely my kind of sandwich.
The amazing base recipe is from https://www.instagram.com/neruko_diet/ (in Japanese).
She posts “diet” recipes, but many of her recipes simply use simple “healthy” ingredients, which I like.
Since I wanted to make it like “Parmesan” I swapped a few ingredients.
This is how I made this.
I used about 2/3 package of soft tofu.
Mix with nutritional yeast, garlic powder, onion powder, and salt, and mash the mixture roughly.
Spread the mixture very thinly on a parchment paper lined microwave-safe plate.
The recipe said cook in the microwave oven (600w) for about 7 minutes.
My microwave is 1200w, so I cooked at the power level at 5 for 7 minutes.
But it was not crispy at all, so I cooked for another few minutes at 5 and then full (1200w) for another few minutes.
I strongly recommend that you closely watch so that it doesn’t burn.
It does go quick from not crispy to very crispy.
These are not only crispy but also delicious!
Hard to believe it’s made of tofu.
There are so many ways to enjoy these crisps.
This is Kale Caesar.
I even made croutons myself.
I actually used the GF baguette (previous post) for it.
This turned out so good too!!
This is great to serve with pasta as well.
Since my husband now works from home 100% of the time, I thought it would be nice to have tasty homemade vegan food stocked in the freezer so that he can easily heat it up for a quick lunch.
Initially pizza came to my mind, but then I thought calzone would be a better choice as they are easier to eat.
Vegan meat, tomato sauce, homemade vegan cheese, kimchi, and peas.
I watched a YouTube video to learn how to fold and close them, and I’m so proud of my work!
Don’t they look good?
I was super happy with how they turned out.
This was a big hit, and my husband loved this lunch option that can be heated in the microwave quickly.
BBQ Sandwich!
Always a winner at our house.
Freshly made buns.
Soft and slightly sweet.
Perfect for the sandwich.
One of the reasons why I wanted to make this sandwich is because I wanted to feature this homemade rhubarb pickles.
Can you find where it is in the sandwich?
Well, it was mixed with cabbage and made into delicious coleslaw.
The crunchiness and pretty pink color made the coleslaw a bit special.
You’ll also find BBQ sauce smothered homemade burger patty and homemade vegan cheddar.
Messy.
Delicious.
Yesterday my husband and I went to visit his mother to celebrate the Mother’s Day.
We’ve been seeing her very often lately (after not seeing her for a long time) because her birthday was only a few weeks ago and we had a few occasions to see her for that.
But it was still nice to see her, and I’m glad we got to spend some time together again.
We brought lunch (it’s easier because we are on the plant-based diet), and she is always so appreciative of that.
When we were about to leave, she asked if we like pears.
Her neighbor gave her a box of pears.
But they are already ripe, and she said she didn’t want to let them go bad before she has time to eat them all.
So we came home with four perfectly ripe pears along with other goodies (she always has something for us to take home. :))
As soon as we were home, I got busy in the kitchen.
First, I made vegan Gorgonzola, and then galette dough.
It turned out beautiful!
It was scrumptious as it was.
But it was also good when a little maple syrup was drizzled.
I met with a friend yesterday for the first time since this COVID19 started.
She brought beautiful croissants from her husband’s vegan bakery for me, and I was ecstatic!
So this morning I knew I wanted to make a sandwich with one.
I wanted to keep it simple.
Egg, bacon, and cheese.
Vegan and homemade, of course.
Oh, I smothered the cut side of the croissant pieces with maple syrup and vegan butter first.
Love the sweet and salty flavor combination.
I’m proud (?) of myself because I stopped myself from adding anything green, which I always want to do.
Isn’t it beautiful?
Okay, I didn’t put anything green in the sandwich, but I did put spinach salad on the plate.
I was initially thinking of making a quiche for this Easter weekend.
But then at the last minute I wanted to make vegan deviled eggs (previous post) as an appetizer.
I didn’t want two “egg” dishes on the table, and I decided to go with a cheese tart.
This one bake tart is easy to make.
You just bake the shell, and after that you just fill with filling (this time my homemade vegan cheese and fried asparagus).
The tart was delicious!
I enjoyed it as is, but my husband liked it with sweet balsamic glaze.
I also made Edamame potage to go on the plate.
Have a great Sunday everyone!
And happy Easter if you are celebrating.
Happy Pie Day!
Ooops, I misspelled.
Happy Pi Day!
Well, it’s absolutely wonderful to celebrate mathematics, but I think it’s okay to also celebrate “pie” today as well.
I usually miss these celebration days, but with this one I have seen enough people talking about it (“pies” not Pi) online, and I was prepared (lol)!
My first thought was making a dessert (sweet) pie.
I was craving for an apple pie, and I thought it would be perfect to make one for the pie day.
But I’ve been trying to stick with limited sweets diet, and I decided to go with a savory pie.
I did make the crust from scratch, but I also used some help.
This roasted vegetable spread we bought from an East European grocery store has been my favorite things to eat lately.
This is thick, full of roasted vegetable flavor, can go with anything, and is absolutely delicious!
I usually doctor up many store-bought spread and sauce, but this one does not even need salt.
So this was poured on top as you can see in the pictures.
Now I’ll show you what other good stuff is in this pie.
Tempeh at the bottom.
Homemade vegan cheese pate.
And then, the roasted vegetable spread.
This was just delicious!!
Who else likes eating these mushrooms fresh, uncooked?
Mushroom arugula salad.
Roasted cabbage soup.
Lucky me!
I had just made vegan cream cheese.
And I just made these beautiful bagels.
These are the date swirl Matcha (previous post).
Spread the cream cheese on the toasted bagel.
Roasted walnuts.
Lots of it.
And a drizzle of maple syrup.
YUM!!!
This is what I had in mind…
… when I made the orange-cocoa bagels (previous post).
I already had homemade vegan cream cheese and orange confits prepared for this.
Spread a generous amount of cream cheese and sprinkle some cocoa powder.
Next.
Pile up the beautiful orange confits.
Pretty, isn’t it?
Scrumptious!!
