Black food is cool, and they typically taste good.
I love sesame, and this noodle dish is full of black sesame flavors.
So good!!
I also added onion, king mushrooms, and Renkon lotus root slices.
The lotus slices are so unique and pretty.
Udon noodles in curry soup with sautéed mushrooms.
Thick chewy Udon noodles always go so well with rich curry soup!
So good.
A picture from this foggy morning.
I usually make several vegetable dishes on weekends so that I have healthy food I quickly grab and put together.
I don’t assemble them in advance, because I like to make a meal with different small dishes depending on my mood each day.
These small dishes make it so easy to put together a beautiful Bento box like this.
The main of this Bento box was the apple BBQ vegan meatballs.
This homemade apple BBQ sauce was a great way to use up a few apples I got from the local orchard.
Have a great week everyone!
We were at an indoor farmers market yesterday.
There were a lot of vendors, including bakers who were selling great-looking baked goods.
Unfortunately, no one had vegan options.
So this morning I decided to make vegan scones myself.
I initially thought about making a sweet version, but since I try not to eat a lot of “dessert” like food for my meal, I decided to go with a savory version.
I packed them with carrots, kale, edamame, and scallion and flavored the whole thing with curry.
I’m not anti-gluten, but these are definitely my kind of scones!
I served them with scrambled tofu and hash browns for breakfast this morning.
They were so good!!
Cloudy Sunday today.
My husband is spending the day with his buddies working on their cars.
It is going to be a perfect day for me to curl up on the couch and read.
Last night I asked my husband what he wanted for breakfast.
H: Do I get to pick?
Me: Yes.
H: Waffles.
Me: Do I get to pick the flavor?
H: Yes.
So waffles were on the table this morning.
These cardamom chocolate waffles were so good!!
Crispy outside, moist inside, and perfectly light.
I knew I was going to love this flavor combination of cardamom and chocolate, but the final result exceeded my expectation.
Elegant, sophisticated, and delicious,
Served with homemade vegan butter and maple syrup.
Did I say lots of butter? (lol)
Have a great weekend everyone.
We are planning to check out an indoor farmers market this morning.
Homemade herbed bun, fresh spinach, thick teriyaki tempeh steak, and carrot-apple curry coleslaw.
So good!
The combination of curry, carrot, and apple is always a winner.
I just chatted with a neighbor in the elevator.
It’s crazy that we get excited about the upcoming temperature of 40F degrees.
She is right though, about Minnesotans getting soon excited about 20F degrees!
Seriously, I think we can officially call us survivors.
When people try my soup, they ask me what I use in place of chicken (or beef) stock.
Well, when I tell them I don’t use any premade stock, even the vegetable one, they look surprised.
When I started plant-based diet, I would initially buy those products, but soon I realized I really didn’t need them to make tasty soup.
If anything, I use various kinds of seaweed, mushrooms, and vegetables to create the base flavor.
This soup is packed with wonderful mushroom and rosemary flavors.
My husband kept telling me that our kitchen smelled like “Thanksgiving!”
It’s quickly becoming cold already in November here in Minnesota, and soup is a good choice for a meal.
Onigirazu rice balls.
This is my third time making this type of rice balls.
It’s still a little tricky (I had to re-do the second one) to make, but I think I’m getting better.
I like them because I can see exactly what’s in them.
I made two types this time.
This one has teriyaki tempeh, spinach leaves, and radish salad.
This is the other version.
In this one you will find turmeric tofu and braised Hijiki seaweed and carrots.
I always lived with my parents until I left to go to college in the U.S. at age 25.
One of the things we would do together as a family was going to the library every Sunday morning.
Everyone in my family was an avid reader.
When I moved to Minnesota, initially I didn’t have time for leisure reading.
I was a full-time student for a long time.
But when I finally had time to read something other than textbooks, I began going to the library.
My visit to the library has been rather sporadic the last few years, but a few weeks ago I decided to make more time for reading.
Why?
Well, when I do find a good book, I really enjoy reading.
Well, where am I going with this story, you ask?
Last time I was at the local library, I borrowed two fiction books and one cookbook.
The cookbook was called “Entice with spice: easy Indian recipes for busy people.”
And this was the one recipe I got interested in.
The ingredients are a few and basic things I always have in my kitchen.
The process was pretty straight-forward, too.
For my lunch plate to serve with my flaky bread, I roasted brussels sprouts.
Look at this!
I found it Trader Joe’s.
Very cool!
I served homemade vegan cheese to dip the bread.
The flakey bread was definitely flaky.
We liked the texture and also the flavor from wheat flour.
By the way, this bread was called “Sada Paratha” in Indian.
