Don’t get me wrong.
I love sauce, probably more than most people, and I tend to drench food in sauce.
But I think it’s important not to do that sometimes, to really enjoy the flavor from each ingredient.
Fresh and delicious!
Breakfast sandwich is always a hit at our house.
Since I now know how to make plant-based fried eggs, it gives a wider variety t0 our breakfast options.
It does take time and good planning, though, because as a plant-based eater who does not like mass-produced/processed vegan products, I make a lot of things myself, including this breakfast sausage.
I’m not complaining, however.
It is time-consuming, but I’m happy to spend my time on creating food that nourishes our bodies.
Homemade English muffins.
In this sandwich you’ll find tomato, arugula, BF sausage, homemade V cheddar cheese slices, and fried “egg”.
Have a great weekend everyone!
When it comes to flatbread, the flavor combinations are endless.
I like to combine sweet and savory, and this turned out absolutely delicious!!
On this flatbread you will find my mother’s homemade kumquat jam, homemade herbed feta, red onion slices, fresh oregano leaves, and black pepper.
This was not only tasty but also very pretty.
The colors scream spring!
I try not to make too many sweets, because if I have them around, I eat them until they are gone.
But craving for sweets does come once in a while, and when it does, I want to eat quality sweets, which often means “homemade” instead of something from bags.
These Pink Himalayan Salt Chocolate Chip Cookies were delicious!!
Luckily, there were a few family get-togethers, and I got to share them with others, which kept me from over-eating.
(Although I was sad when I realized that I don’t have them around anymore. )
Love pan fried noodles.
This time I added a lot of Korean flavors, like gochujang and kimchi.
It turned out delicious!
But this plant-based fried “egg” made the dish even more special.
I devoured it!
I recently got my first rhubarb this season from my mother-in-law’s backyard.
I loved my Rhubarb Blueberry Brownies, but I can’t keep making sweets.
You know, for many reasons.
So I’ve been trying to come up with ideas where I can use rhubarb for meals, not just for sweets.
For this sandwich I made roasted rhubarb mustard.
Rhubarb was roasted, chopped into small pieces, and mixed first with sugar, vinegar, and salt, and then with Dijon mustard.
(The picture above was taken right before mixed with mustard.)
I typically keep soft and extra firm tofu both in my fridge.
But when I want something that has a firm chicken-like texture, I go to Trader Joe’s and get their super firm one.
I sliced and sautéed it, and then coated with homemade BBQ sauce.
This is the final result.
Toasted crusty bread, arugula, avocado, tomato slices, BBQ ticken, and roasted rhubarb mustard.
Tasty!!
I was recently in Chicago for a long weekend.
One of the restaurants we always visit while in the city is Kitchen 17.
They are not a pizzeria because they have many other dishes on their menu.
But we discovered this restaurant as a place that serves great vegan deep dish pizza.
So whenever we go there, we order the same thing every time: deep dish pizza.
We got home.
And within a few days I already had craving for deep dish pizza.
We don’t have Kitchen 17 in the Twin Cities.
So I made it.
Lucky me.
I happened to have homemade vegan mozzarella.
Super delicious!
A game changer!!
Who knew I can still have a fried “egg” as a plant-eater!!
I used this recipe.
Now here is my Q & A style review.
-Does this taste like a fried egg?
No.
-Is the “yolk” runny?
No.
BUT,
It’s visually very convincing!
It’s easy to make.
It tastes good for what it is.
I was able to make several “eggs” , and I made pretty cool dishes with them; I will post them soon.
I’m very satisfied with the result, and I will definitely make them again.
But I’m also open to trying other recipes.
I’ve already found another (actually this was what I was going to try first), and I can’t wait to compare.
The rhubarb season arrived suddenly.
I didn’t remember exactly their season is.
But I was visiting my mother-in-law last week, and when she told me to go to her backyard and pick some up, I thought it was a bit early for rhubarb (or any vegetables/fruits) to be ready to be harvested in Minnesota.
But there they were!
I really had fun pulling them out of the ground.
I fell on my butt every time I pulled a stalk out (lol).
The first thing I made with this fresh rhubarb was rhubarb blueberry brownies.
When my mother-in-law gave us the rhubarb, she also gave me a few jars that I can use to put jam in.
One of them had a lid that said “blueberry rhubarb jam.”
She told me that she had bought the jam from a local vendor last year, and she really liked it.
So I wanted to make something with the combination so that I could bring some to our mother’s day family get-together.
This brownie is chocolaty, heavy, dense, and fudgy, exactly the way I like.
It’s packed with rhubarb, blueberries, and chocolate chips.
This turned out absolutely delicious!
Not just delicious for vegan food (I stopped saying this a long time ago, but I decided to mention this in case some readers are curious.), but delicious, period.
Definitely too delicious for my husband and I to stay away from.
Yes I overate.
But oh, my, this was good.
I have made English muffins at home one time.
It was a success, but it was before we became 100% plant-eaters.
So I was a bit nervous, but I did use the same recipe and made a few minor changes to make them vegan this time.
English muffins are really fun to make.
I love the part of the process where I cook them on a griddle.
They turned out great!!
I was so excited to enjoy them for breakfast.
And this.
My mother’s homemade kumquat jam which recently arrived from Japan.
(The kumquats were harvested in my parents’ yard.)
Toasted English muffin, homemade vegan butter, and mother’s kumquat jam.
Delicious!!
