I forgot to post this.
I made this sandwich a little while ago.
It was one of those rare moments when I happened to have everything to make a perfect sandwich!
I had soft buns.
Broccoli shiso omelette fritters.
Herbed feta cheese.
And vegan mayo (no pic).
All of these were freshly home-made.
Each component was delicious itself, so there is no way the resulting sandwich cannot be triple delicious, right?
Super happy with the result!
I got to come home a bit earlier on Monday, and I wanted to make a big pot of curry, hoping that it would last for the rest of the week.
I don’t buy vegan yogurt often, but I happened to need it for a few things, and I wanted to use it up before it would go bad.
Adding yogurt to curry is one of my favorite little tricks.
It adds wonderful mild sourness and depth in flavor.
The curry was served with rice and Indian pickles.
Delicious!
We finished the curry in a few days instead of the whole week, but that’s okay, too.
Certain food makes me excited.
Purple potato is one of such foods, and when I see the beautiful purple color, I want to create something to show off the beauty.
This was super fun to make, and it’s not as difficult as it may look.
This bread is not only pretty but also very tasty.
Loved it when toasted lightly and served with my vegan homemade butter.
People, this is a game-changer!
Who knew you can eat “caviar” as a plant-eater.
This vegan caviar is amazing.
It’s made with seaweed, so this definitely has the “ocean” taste associated with caviar, and the look and the texture are also very satisfying.
Even if you are not a caviar person, you have to admit how elegant it looks.
I added homemade vegan butter, lemon zest, and fresh chive.
Delicious!!
When I’m in a mood for baking but I only have a short period of time, I like making scones.
The flavor combinations are endless, and just thinking about my next scone flavor makes me giggly.
I call these “monster scones” because they stretched out when cooked and kind of exploded.
But the shape is adorable in its own way.
In these scones you’ll find vegan homemade feta cheese, sun-dried tomatoes, olives, and basil.
So delicious!!
I get asked for the recipe for savory scones the most, so here you go.
Italian Monster Scones (adapted from this recipe (Japanese) – makes 4 to 6 scones
150g all purpose flour
30g sugar
6g baking powder
a pinch salt
30 ml canola oil
50ml soy milk
*vegan feta cheese (I used my homemade one), sun-dried tomato, black olives (chopped), fresh basil leaves (chopped)
1. Combine flour, sugar, baking powder, salt, and *.
2. Add oil slowly and mix.
3. Add milk and mix well.
4. Flatten the dough. Cut in half. Layer them. Repeat multiple times. Cut into 4 to 6 pieces.
5. Bake at 395F for about 20 minutes.
-I added * between layers this time.
This is something I make when I get tired of scrambled “egg.”
This is super easy to make, and since I had some left-over sautéed veggies (onions, peppers, mushrooms) already, it took no time to finish.
It looks somewhat festive too when you present it in the pan on the dining table.
Super tasty!
Served with quality crusty bread, green leaves, green grapes, and blueberries for breakfast.
Breakfast Veggie Frittata: extra firm tofu (pureed), chickpea flour, nutritional yeast, turmeric, sugar, salt, pepper, garlic powder, onion powder, cumin, sautéed veggies
As you know, I’ve been making various types of vegan cheese.
Now I have a few favorites, and I decided to make a plate to showcase them.
I had a special guest the other day, and I thought it was a perfect opportunity to make one for us to enjoy together.
Herbed Feta.
The recipe is from the Vegan Cheese book.
Cheddar.
The link to the recipe is here.
Gorgonzola.
The recipe is from the Vegan Cheese book.
This was the one I was the most excited about!
I’ve made the above three multiple times, but this one was my first time making: Fresh Mozzarella.
The recipe is from the Vegan Cheese book as well.
This was so much fun to make.
The result was wonderful.
It was so creamy and delicious!!
A few fancy things to go with the plate.
This vegan “caviar” is amazing.
It has the taste and the texture that’s very convincing.
Here is the link (Amazon) for more info if interested.
There are really endless ways to enjoy these cheeses.
This was Gorgonzola and fig jam on a cracker.
DELICIOUS!!
I love purple potato.
From its color to taste.
I usually buy purple potatoes either at Whole Foods (above) or Ha Tien Supermarket (below).
As you can see they look very different.
Their inside has very different colors as their skin.
I knew they were slightly different, but when you compare them side by side like this, you can tell exactly how they are different from each other.
The one from Whole Foods has more red, and the one from Ha Tien has more blue.
The both potatoes were made into gnocchi, and this was how they looked before cooking.
The gnocchi kept the beautiful bright purple colors when cooked.
I made these gnocchi with rice flour this time, and they ended up with a very pleasant chewy texture.
I was super happy with the result.
They were served with creamy mushroom bechamel sauce.
Elegant and delicious.
A George Foreman’s panini press was one of the wedding gifts we received, which means I’ve had it for almost 15 years.
Green: Spinach.
White: Homemade Vegan Herbed Feta.
Red: Sun-Dried Tomato.
Other: Homemade Seitan Steak with Balsamic Glaze.
The panini press is awesome.
It works very well, and every time I use it, I ask myself why I don’t use it more often.
This was delicious!!
My husband put together his sandwich and cooked it the way he wanted; he wanted much crunchier/thinner version.
He was very happy with his too.
I don’t know about you, but I just cannot make French toast plain.
You can make so many wonderful versions of French toast.
My husband is not always into my (sometimes crazy) creations, but he gave me the thumbs up for this one, the lemon thyme version.
I used this recipe as a base for the batter, and it turned out wonderful!
There are various vegan French toast recipes out there, but I like mine using chickpea flour like this one, as it creates nice “eggy” coating.
Fresh lemon zest and thyme were sprinkled on top as well.
It was served with homemade vegan butter and maple syrup.
So fresh and delicious!
LOVE the combination of lemon and thyme.
Already missing New York City.
(Did I tell you we were in NYC a few weekends ago?)
This mug is one of a few things I brought home from the city (other than memories).
