Tofu Katsu Sandwich.
Anything tastes better when deep-fried.
But it tastes even better when it’s cooked in the “Katsu” style, covered with the crispy Panko bread crumbs.
I used my turmeric bread for this sandwich.
The vibrant yellow color is so lovely.
What you find inside the sandwich along with the Tofu Katsu are spinach leaves, cabbage, and spicy mayo.
Tasty!
I made these buns a while ago but forgot to make a post about them.
This is a Hijiki seaweed and carrot bun.
And this is a Sunflower butter and jam bun.
Both were so good.
You can take one of each with you for lunch.
The Hijiki one will be your meal, and the SFB&J one will be your dessert!
I used to be a huge Food Network fan, and it was on all the time in my house.
Well, I had a lot of time I got to spend at home at that time (I was a full-time graduate student), and I would watch shows one after another nonstop.
Now I have a full-time job, and I have also narrowed my favorites down to a few.
One of the shows I still enjoy watching is “Pioneer Woman.”
Some people may be surprised because she rarely cooks vegan food.
Well her cooking is actually far from it (Her husband is a cattle rancher, so what do you expect?!).
But I always get some interesting food “ideas” from her show.
Apparently I don’t follow her recipes, I do borrow her ideas and create dishes, with plant-based ingredients.
This dish is one of those.
She is not the creator of Starata, but she is the one who got me inspired to make one, so she gets the credit.
My vegan version turned out wonderful!!
I did make mine the night before and let it rest in the fridge overnight before baking it this morning, just like she did with hers.
I served my breakfast starata with chili pesto mayo.
This turned out to be a perfect weekend breakfast dish!
”Egg” mixture: tofu(2/3 package extra firm, microwaved), chickpea flour, soy milk, cumin, nutritional yeast, sugar, paprika, garlic powder, onion powder, salt, pepper. *Cooked in the oven 15 350F for 30 min.
I don’t know why I don’t make wraps more often.
They are easy to make and easy to eat!
Probably one of the best hand-held food you can have while driving.
Well, I didn’t need to go anywhere, but these were still so good.
I wrapped all my breakfast favorites, like scrambled tofu, roasted potatoes, sautéed veggies, marinated tempeh, and spinach leaves, plus sundried mayo.
This was so tasty, and all the awesome nutrition was packed as well.
I just recently started experimenting with buckwheat flour.
My first buckwheat dish was buckweat pancakes.
This time I decided to make waffles.
The waffles were served with fresh figs and lemon thyme cashew cream cheese.
I’ve had good figs and bad figs in the past, but these organic figs from Trader Joe’s have been consistently good.
It’s hard to find figs in Minnesota, so I buy them during this very short period of time when some stores carry figs here.
I absolutely loved my buckwheat waffles.
They are handsomely dark, crispy, and delicious.
Buckwheat Waffles (makes about 4-5)
1 cup buckwheat flour
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon baking powder
a pinch of salt
1/4 cup canola oil
1 1/4 cup soy milk
juice from 1/2 lemon
1 tablespoon flax meal
*The batter is on the thinner side.
*It sticks to the waffle maker. Grease the waffle maker before cooking.
This week has been a bit difficult week for me.
My energy was low, and I didn’t have a lot of motivation to cook after work.
I ate spaghetti four nights in a row, and none of them were great…
Then, today I had this idea of making potstickers from scratch.
It just came to me.
I mean, making wrappers from scratch.
I always wanted to try this, but I felt overwhelmed.
This was a lot of work, but I did enjoy the process.
It’s not difficult, but it takes time.
I always like to take pictures of potstickers at this stage, right before cooking.
They are just so beautiful.
It’ also a safe thing to do, just in case they don’t look too good after being cooked (lol).
These were so delicious!
The homemade wrappers definitely make a difference, resulting in a wonderful texture.
Satsuma sweet potato ganache.
Raspberry cashew cream cheese.
Matcha cashew cream cheese.
Love macarons.
I already have ideas for my next batch!
My husband is not a huge noodle eater, but recently I discovered that he does like “rice” noodles vs. wheat ones.
Since I’m a huge noodle fan, now I make sure we have rice noodles in our house so that we can share noodle meals together.
This is my recent favorite from Trader joe’s
It’s crunchy and spicy, and it adds a great flavor to various dishes.
Doesn’t this look good?!
It was such a satisfying meal!
Remember my first vegan macarons?
Well, since they turned out so well that I decided to make some again.
It is not difficult, but it is a process.
So I do need to plan the day well when I decide to make them.
I used the same recipe, and they turned out wonderful, maybe even better this time!
This time I decided not to use food coloring, but strong coffee instead to add some beige color and coffee flavor to the shells.
Coffee flavored chocolate ganache was paired with them.
They are so adorable.
I simply love them.
My husband likes it when I make him a breakfast sandwich on weekends.
This morning the sky was dark and it started sprinkling, but we decided to keep our plan to visit the farmers market across the river.
This month they are featuring vegan vendors on Sundays at this particular market, and I did see some more vegan options today.
But we stuck with our all-time favorite, Hope’s Vegan Kitchen and got beautiful goodies
We got some cookies and croissants.
I wanted to try her plain croissants for a while, and finally I got some.
I was wet when I left the market, but I was happy.
(I protected the baked goods like I would do for my baby!)
Homemade mayo, avocado, tomato, tempeh, and scrambled tofu, sandwiched in this light flaky croissant.
Delicious!!
