I don’t always have time to make a sandwich in the morning.
But when I do have time, I try to make one with all my favorite things inside.
Homemade mayo, arugula, vegan steak, tofu egg, and cashew cheese make this sandwich super flavorful.
Needless to say, choosing a quality bread is also a very important part of tasty sandwich-making.
These “Everything Ciabatta Rolls” from Trader Joe’s were a perfect choice for this sandwich.
(My husband picked these up.)
Swedish meatballs.
One of my husband’s all-time favorite dishes.
The green beans my mother-in-law got for us were a perfect side dish.
Right before the dinner time, we ran to a store to get lingonberry jam.
When it comes to Swedish meatballs, we are both quite rigid about having to have lingonberry jam (lol).
Curry bun is one of popular stuffed buns in Japan.
I made a big pot of curry, so I thought it was time to make some.
Curry buns are traditionally deep-fried, but I decided to bake them in the oven this time.
Very happy with the result.
This is a great time of the year for someone like me who loves stone fruit.
I like them all, but my favorite is probably nectarine.
When I look at the shelf where peaches, nectarines, and plums are displayed next to one another, I typically go for the nectarine, mostly because when it comes to texture and taste it seems the most consistent.
My prune walnut earl grey crusty bread came handy.
It was lightly toasted, a thick layer of cardamom cashew cream cheese was spread, and then served with slices of fresh nectarine.
Simply scrumptious.
One of my favorite summer dishes.
Cold Chinese noodles with sweet “eggs” and various veggies.
Served with sweet and sour sauce.
So refreshing and super tasty!
Melon bread is a popular Japanese bread.
This is basically a sweet bun with crunchy cookie-like top.
I’ve talked about melon bread before.
The type of this bread is called melon bread (my mother always makes them with melon flavor), but you can make them with any flavor you like.
This one is Matcha.
Filled with Matcha custard cream.
This one is Raspberry with seedless jam filling.
Melon bread has become one of my husband’s favorites, and he approved these as well.
Any bread is the best when it’s fresh, but it’s so true with melon bread.
I think I discovered a new favorite.
Bialy and Gravy!
This was my first Bialy experience.
I found it at a farmers market, and I had to try it.
It is quite substantial and chewy like bagel, but much lighter.
I enjoyed it as it was, but I thought it would be fun to serve it with my vegan sausage gravy for brunch.
This turned out absolutely delicious!
Basic Vegan Gravy:
oil
4 cloves garlic, chopped
1 small onion, chopped
salt and pepper
water
cashew nuts
bay leaf
—puree without the leaf—
soy milk
sugar
soy sauce
This is the other version of vegan macarons I made last weekend.
These have avocado chocolate mousse.
The ones in the previous post had seedless raspberry jam.
Yesterday I said these macarons were not perfect, but they actually BECAME perfect.
Apparently, with some time they “matured”, and the process appeared to improve the whole texture!
Today you can find a lot of good quality vegan baked goods, if you try hard looking for them.
But vegan macarons are still hard to come by.
French macaron was one of my favorite sweets before I switched to the plant-based diet.
So when I saw this vegan macaron recipe, I had to try it.
I was excited about the possibility to be able to eat macarons again, but at the same time I was intimidated because macarons are tricky to make, vegan or not.
So I was going to think about it for a while, but then when I happened to be left with some chickpea liquid (after making vegan meatballs with chickpeas) this weekend, I knew it was time.
I followed the recipe for the shell.
I prepared two different fillings.
This one is seedless raspberry jam.
Delicious!!
And very pretty!
They were not perfect (mostly because the cookies were not as dense as I liked), but I was happy with the result.
I will definitely try making them again!
P.S. After resting with filling inside for a while, they “matured” and the process seemed to improve the texture (which I was not sure about) tremendously. So, at this point I have to say these WERE perfect. The recipe is pretty amazing! Highly recommended.
Since my first Vegan crab cakes turned out great (see my previous post), I decided to make lunch with them.
Lucky me.
I happened to have vegan croissants.
Arugula, tomato slices, vegan crab cakes, and curry mayo.
Delicious!!
