I like oatmeal, and I eat it for breakfast a lot.
On weekends I still want to have oatmeal in the morning, but I also want my weekend meal a bit special.
So I decided to make oatmeal into savory pancakes.
Oatmeal Zucchini Savory Pancakes: oatmeal, grated zucchini, chopped scallion, extra firm tofu, flour, chickpea flour, water, sugar, salt, pepper, soy sauce, nutritional yeast, cumin.
The pancakes turned out great!
I enjoyed them with mustard mayo.
Good morning!
I always like bright colors on my plate, but they make me happy particularly when I see them in my breakfast.
It makes me feel that I’m starting my day right.
Homemade beet bagel, homemade vegan herbed feta cheese, and lingonberry jam from World Market.
The tanginess and herbal flavors from the cheese go so well with the sweet lingonberries.
Have a great day, everyone!
Chirashi has always been one of my favorite sushi dishes.
In regular Chirashi bowl you will find various types of fish placed over sushi rice.
Since I switched to the plant-based diet, I have wanted to make a plant-based version.
When I succeeded in making this delicious vegan “salmon” I knew I was finally ready.
This turned out delicious and pretty, and completely satisfied my craving!
What’s in season now?
Rhubarb and asparagus.
At least in this region.
How do I know it?
Well, those are the two things I see at the local farmers market at this time.
Asparagus is so good and sweet.
I wanted to make a dish where I can really make asparagus the star, and I thought a galette would do.
I added a little vegan “cheese-egg” base at the bottom, and it complimented the asparagus well.
Vegan “Cheese-Egg” Base for this galette:
-about 1/4 cup vegan homemade mayo
-about 1/2 cup vegan homemade herbed feta cheese
-about 1/3 cup garbanzo flour
-a few tablespoons water to create thick paste texture
-Spread the base on rolled crust and then place asparagus.
-I sautéed asparagus in a pan for a few minutes. Do not overcook, as it continues to cook in the oven.
-Brush crust with mixture of maple syrup, soy milk, and oil.
-Baked at 425F for about 30 min.
Before I switched to the 100% plant-based diet, seafood was one of my favorite things to eat.
But now I don’t eat seafood, but I can create dishes that bring “ocean” flavors, which I enjoy doing very much.
Plant-based “squid” ink pasta was one of the dishes I’ve wanted to try for a long time.
The main ingredients of the “ink” are several different types of seaweed.
A generous amount of ink was added to freshly cooked pasta, and then combined well.
It was served with V-“scallops (king mushrooms)” and fresh tomato.
I don’t know why, but I love “black” dishes.
They are so sexy.
I have made crusty bread like this with different flavors.
Since strawberries are in season, it was so natural to make a strawberry version.
They turned out well.
From outside you can’t really tell, but once you slice it, yes, it has the color and the smell that is unmistakably strawberry.
I thought this cinnamon-maple butter would be a perfect thing to spread on this beautiful bread.
I’m so glad that I happened to have a homemade bagel!!
When your first vegan lox turns out great, it’s almost obligatory that we try it on a bagel, right?
I had all the fixings ready.
It looks absolutely beautiful!!
Now everything is in: vegan lox, red onion, capers, dill, tomato, herbed feta cheese.
Doesn’t this look like a happy breakfast plate?!
I love anything with Matcha.
These chewy Mathca cookies were paired with chocolate chips or/and walnuts.
So good.
I was in a mood for flatbread.
With something with interesting flavors.
My homemade “ground meat” was cooked with Moroccan inspired spices, like cumin, cinnamon, and coriander.
Plus a lot of garlic.
And then it was topped off with cool cucumber sauce.
I love it when all the flavors come together to create something delicious!
TLT-A Sandwich.
You can probably guess what these letters stand for.
T: Tempeh.
L: Lettuce.
T: Tomato.
A: Avocado.
Also you will find mustard, homemade vegan mayo, and fresh arugula for extra green color in this sandwich.
Initially I was going to simply toast the bread, but at the last minute I decided to grill it to give the grill taste and the mark.
I still need to work on my sandwich-assembly skills.
But I’m grateful that these didn’t collapse!
Sometimes simple is best.
