I had a different idea for my this year’s Halloween post.
But I didn’t plan well, so this was plan B (lol).
I didn’t put too much time into this, but they turned out pretty good.
Happy Halloween everyone.
A hamburger with blue cheese was always my husband’s favorite.
Since I recently made a fresh batch of vegan blue cheese, I thought it was time to make a burger for him.
A homemade bun, homemade vegan mayo, Dijon mustard, arugula, soy burger from Aldi, Japanese Worcestershire sauce, fried onion, and blue cheese.
A lot of blue cheese!
And this one was for me.
Double portabella steaks in place of a soy burger.
The homemade buns were made with fresh rosemary.
I hope everyone had a great start of the week!
I could call it “Apple Almond Ring.”
But since the apples I used had a beautiful name like “Calville Blanc,” I had to use it.
Yesterday we went for a drive because it was such a beautiful day.
Our destination was a local orchard called Sweetland Orchard.
We got to sample various apples, and we came home with two that we liked the best.
Interestingly, the two kinds we picked had the ugliest (sorry!) look, but our decision was unanimous.
As I said, one of them was Calville Blanc (the ones on the right in the picture above).
I filled the bread with delicious Calville Blanc and almond cream.
I was pretty confident that this would probably turn out good, but this turned out amazing!
Love how it looks.
I was initially thinking of drizzling icing or sprinkling powdered sugar, but I liked how it looked so much that I decided not to cover it.
This is probably one of the best breads I’ve ever made!
The almond cream is creamy inside and a bit crispy on top.
The apple has the perfect sweetness and tartness together.
The bread is soft and moist.
I was in a mood for rice and avocado this morning.
I make a bowl all the time using rice and avocado, but I wanted to make something a bit prettier that would really feature the beauty of avocado.
Rice, avocado slices, kimchi, homemade vegan mayo, and sesame seeds.
I absolutely love the look.
It was served with some condiments.
My husband and I both are both a big fan of condiments, and we enjoy adding layers of flavors ourselves.
Soy sauce is a must.
When you add everything and mix them together, it tastes the best!
At the end I also added some Natto beans.
Who else likes avocado with rice?
These were fun to make!
The bread was flavored with one of my favorite combinations, cinnamon, coffee, and cocoa.
So good!!
They look elegant on my white x blue plate.
Aren’t the layers beautiful?
Pictured together with pumpkin black sesame and raspberry lemon twist buns.
Onigiri, or Japanese rice ball, is so versatile
You can stuff it with filling.
You can wrap it with seaweed.
Or you can decorate it to make it look like you!
I just used whatever I happened to have in the fridge.
It was a lot of fun creating these.
Miso soup with lots of veggies and seaweed.
Have a great weekend everyone!
I’ve never met anyone who do not like Buffalo wings.
The flavor combination is just brilliant.
So, that was the inspiration for this pizza.
I also had beautiful homemade vegan blue cheese, and it was perfect for this.
Cauliflower was lightly dusted with flower and then “shallow”-fried.
Once cooked, they were drenched in my special Buffalo sauce.
Thin crust.
Homemade ranch dressing with celery.
Buffalo cauliflower.
Blue cheese.
More Buffalo sauce.
Fresh arugula.
Freshly ground black pepper.
My husband said this was one of the best pizzas he has ever had!
I’ve never paid much attention to Kabocha.
But since I started the plant-based diet, it quickly became one of my favorite things, especially this time of the year!
Luckily, it has become much easier to find Kabocha in the U.S. the past few years.
Love it’s taste, texture, color, well, everything!
I scraped the “meat” off the skin for this risotto, only because I wanted to keep the color bright orange.
But I usually eat the skin (I actually ate these skin pieces too. Why not? They are too good not to be enjoyed).
Yakisoba time!
Chinese chives from the local farmers market.
Mung bean sprouts also from the farmers market.
I didn’t cook much even when I was old enough, because I always lived with my mother and she was a fantastic cook.
But yakisoba was probably one of the dishes I would make myself as a teen for a quick lunch.
So good!
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?
