Here is another way you can use ripe kiwi fruit.
Make kiwi cilantro sauce and pour over tacos!
I marinated tempeh overnight, and the big sweet-spicy flavor was fully absorbed and locked in when cooked.
Blistered corn tortillas, avocado slices, sweet-spicy tempeh, lightly pickled radish, and kiwi cilantro sauce.
YUM!
I was in a mood for kiwi fruit, but the smallest package I could find was 2 lb.
So you will see kiwi a lot in the next several posts.
First, I made kiwi ginger jam.
Loved the flavor combination.
I enjoyed it on my bagel for breakfast.
A hearty bagel, thick spread of butter, kiwi ginger jam, slightly sweetened coconut cream, and lightly toasted coconut flakes.
This brings me the tropical feel that we are so missing in Minnesota right now.
Nothing fancy, but absolutely delicious!
I smashed my homemade vegan meatballs, and drenched them in sweet miso-tomato sauce.
Smashed V-meatballs with miso-tomato sauce, sautéed cabbage, and homemade cheddar sandwiched in a hearty bagel from my favorite local vegan bakery.
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.
As I said before many times, I love noodles.
Noodles.
Zucchini and eggplant.
Sweet and spicy glaze.
YUM!
There are a few food-related magic words that never fail to grab my attention.
One is “Adzuki” or “red beans,” and another is “Ube” or “purple potato.”
I just love everything about purple potatoes, from the color to the taste.
A bagel, a thick spread of homemade vegan butter, creamy purple potato paste, and a sprinkle of roasted chestnut pieces.
This looked so pretty, but that didn’t stop me from devouring it!
Loved everything about this.
A hearty chewy bagel, slightly salty butter, creamy sweet purple potato, and crunchy chestnut.
Super yum!
I’ve been always a big noodle person, and I’m always up for good noodle soup.
Remember this Japanese black bean tea?
I had extra tea and beans kept in the freezer, and I thought it would be interesting to make them into a soba noodle dish.
I did add some stuff to the tea to taste more appropriate as “soup,” but I also made sure that the tea flavor is still there to be enjoyed.
I had cooked Kanpyo (dried shavings of calabash) and decided to make Kanpyo roses for garnish.
I hope everyone had a good start of the week.
I don’t make a lot of Mexican food at home , but I do like to eat tacos once in a while.
I try to find the smallest bag of tortillas, but it’s hard.
The smallest bag still comes with way too many tortillas for the household of two.
Although they are typically pretty reasonable, I still don’t want to waste any.
So looking at the bag full of tortillas and feeing a bit pressured, this is what I came up with.
Slightly blistered corn tortilla layers, black beans, Mexican-spiced “meat” sauce, grilled veggies, garlic-cilantro cream cheese, and home-made vegan cheese.
This turned out great!
It looks so festive, and the flavor match the look.
My husband and I both devoured our first piece and then went for another without hesitation!
Why making banh mi with croissant?
Well, why not?!
Vegan croissant from Eureka Compass Vegan Food, homemade vegan butter, Thai sweet basil, zucchini slices, tofu steak, seitan steak, Daikon-carrot Asian slaw, and mint.
My husband had a chance to share this sandwich with one of his friends, who is definitely NOT a vegan, reportedly enjoyed this sandwich, tofu, seitan, and everything!
Woo-hoo!
Happy Sunday, everyone!
I had a big dinner last night at a Vietnamese restaurant.
Although my husband and I split papaya salad (my recent favorite!) and red curry, it was still a lot of food.
And I definitely had a hard time stopping myself because the food was so good!
So this morning I was definitely in the mood for a “reset” breakfast.
On a morning like this oatmeal is a good choice.
Today I could definitely use some extra comfort and decided to go with the Chai flavor.
I made chai tea with Earl Grey tea, soy milk, and Chai-inspired spices, and cooked oatmeal in it.
I just made these slow-dried fruits yesterday, and I thought these would be a perfect topping for my chai oatmeal.
Delicious!!
Love all the spices and fruits together.
Have a great weekend everyone!
I am planning to cook a few dishes for the next few days, but then I may go shoe-shopping for a new pair of sneakers.
