It’s getting pretty warm in Minnesota.
We had 100 degree weather the other day.
It may sound strange, but I like to eat curry on a hot day.
The spices make me sweat, and getting sweaty on a hot day actually feels good (lol).
I served this curry udon with a vegan egg and grated Nagaimo.
The egg looks like a pretty moon, doesn’t it?
Green eggs and ham!
No, wait.
This is green eggs and “steak”!
It’s a little different.
But hey, this was equally fun and tasty.
This turned out to be a pretty plate.
Next Meats vegan meat is so handy.
It’s pre-sliced and marinated, and you just need to sauté it for a few minutes and it’s ready.
By the way, I didn’t realize how easy to make tostadas.
You don’t have to wrap or roll.
I don’t know where it came from.
But for some reason I wanted to eat Irish breakfast.
Since I don’t know any restaurant that serves vegan Irish breakfast (do you?), that means I had to make it.
Then I realized I never actually had Irish breakfast myself.
I have seen my friend having one at an Irish restaurant though.
So I did some google search.
There are apparently some core things that you have to put on the plate, and one of them was an egg (or eggs).
These are my homemade vegan eggs.
I think they turned out great!
A few other things I wanted to put on the plate…
Beans.
Meat.
I used store-bought vegan sausage and sliced meat.
Fried tomato.
I didn’t see a lot of green on the Irish Breakfast plate, but I like having some green.
So braised kale made it to my plate.
I’m so proud of myself.
This is my homemade vegan Irish soda bread.
I actually made it just for my Irish breakfast.
I served it with vegan butter and homemade rhubarb jam.
Irish breakfast is a big breakfast.
I actually served it for lunch, and my husband and I were very happy with it!
When I make vegan eggs, eggs benedict is one of the things I look forward to creating.
There are a lot of great breakfast/brunch dishes, but eggs benedict is definitely one of my favorites.
Sourdough toast.
Next Meats vegan meat.
Sauteed spinach.
Vegan egg.
I had my “Hollandaise” sauce flavored with curry this time.
Seriously!
How can this not be an egg?!
I always liked Carbonara.
Well, in fact I liked eggs a lot.
So it took me a while to get used to the plant-based diet first
But then, I began learning some tricks, and now I can make vegan eggs, and other “egg” dishes including Carbonara.
Okay, this looks more like carbonara right?
This was already tasty, but I wanted to finish it a bit differently this time.
I made black oil by mixing this black garlic puree and truffle oil.
The black oil was drizzled.
And then smoked vegan skirt steak and a vegan egg were added.
For the meat I used Next Meats.
The nice fatty taste and texture from their skirt steak were perfect for this dish.
This was delicious.
The black oil added depth to the flavor.
I was going to make a simple rice bowl with “meat”.
Because I still have Next Meats!
But you know me, I love vegetables
If I want to add a lot of vegetables, Bibimbap would be perfect!
In addition to the usual suspects (carrots, bean sprouts, spinach, kimchi), I added Japanese Nagaimo for an interesting texture.
For this I used Next Meats short ribs.
Doesn’t it look great?
And lucky me.
I just made fresh vegan “eggs”.
This turned out great!
Rice, “meat”, and veggies, and “eggs”.
Who would have thought this is possible as a plant-based meal!
Since I got Next Meats vegan meat, I’ve been having a lot of fun experimenting with it.
I got two types of meat, but this time I used their “short ribs” for the steak.
Since I didn’t have to make the meat, I made vegan eggs.
It’s been a while, but I always enjoy making these eggs.
The “meat” and “eggs” both look so good on the pizza.
I used this recipe for my pizza crust.
https://www.allrecipes.com/recipe/6776/pizza-dough-i/
I’ve been using it repeatedly, because it’s easy and really tasty.
And with this recipe you don’t have to wait for the dough to rise.
This works well for me because I usually want to eat “now” (ot two hours later!) when I want to eat pizza.
There is vegan mozzarella cheese under the meat and the eggs.
Do you want to make this amazing vegan egg?
Watch this video.
It is in English. ↓
https://www.youtube.com/watch?v=5mANUZa8OAs
Today you see other people making vegan eggs too, but I think hers are the best so far.
I always liked steak and eggs for breakfast.
And this didn’t disappoint.
Last time I made a kind of sticky curry with Natto,
I said it was just okay.
Well, this time I made it a bit differently, and I LOVED it!
As you can see in the title, this time I added a few other sticky things, like this one, Okra.
The reason I decided to make this curry was because I found this at the local Asian grocery store.
It is Japanese nagaimo.
And as you can guessed, it is sticky.
Nagaimo is interesting.
Nagaimo literally means “long potato” in Japanese, but this “potato” can be eaten raw.
And the texture is unique.
Nagaimo is often enjoyed grated in Japan.
But because of the wonderful texture I like it diced.
And you can’t forget Natto.
The king of sticky food, if you ask me.
Are you ready for this?
Another thing I did differently is that I made the curry a bit thinner without losing flavor.
I think this soup style curry works well for this sticky curry.
It’s getting better and better with rice and a vegan egg.
This was so delicious, but I know it’s a love or hate kind of food.
It’s not quite summer yet.
But I know once winter is over, summer comes quickly here in Minnesota.
The soup is cold.
Spicy.
Sweet.
And a bit sour.
It’s also got texture, from onions, ginger, and sesame seeds, which cling to the noodles so well.
In addition to a lot of veggies, I added vegan omelet (homemade) and vegan mini egg rolls (from Costco).
I have a feeling that I will be eating this a lot for the next several months.
Today we had my mother-in-law over for brunch to celebrate Mother’s Day.
Since I really liked Whole Orange Cake (you can search in my blog), I decided to make the lemon version for dessert because my mother-in-law loves lemon flavored sweets.
First you wash an organic lemon, and then cook it in water.
Once it becomes soft, you cut it up.
Then puree it in a food processor.
One great thing about this recipe is that it’s so easy to make.
Once the lemon is pureed, you add the rest of the ingredients and mix them in the food processor.
The batter is ready!
It took me a while to decide which pan to use.
But I decided to go with this.
One thing about this pan is that I have this fear that cake may not come out or crumble.
So, I was relieved when all the four cakes came out intact.
They are so pretty!
The cake is so lemony and so moist.
It actually is better a few hours later.
Perfect with coffee or black tea.
I served them with a drop of coconut cream.
This is the brunch we had.
The main was the gluten-free cinnamon banana pancakes.
I kept the menu simple, and everything went so smoothly, with help from my husband, who cooked all the pancakes.
I love that my mother-in-law tries every vegan dish I make.
Happy Mother’s Day!
