I had craving for this for a few weeks.
So glad I finally got to make it.
It took me a while because I wasn’t sure if it was a good time to make this for a few reasons.
One, we had so much bread in the freezer already, and two, my husband is not a big raisin fan, which means I would be the only one eating this.
Well, we worked on the bread in the freezer, and I decided to make a loaf when I felt there was enough room for it.
This bread is not only pretty, but oh so delicious!
Saturdays are for sourdough waffles.
Since we make waffles a lot, I like to change things up, always to trying to find new ways to enjoy them.
This time I decided to served them with tahini caramel sauce.
I used dates as a sweetener.
Date is one of my favorite snacks, and I keep a large package in our house.
When I want something sweet but still healthy, I eat one.
It’s so sweet and satisfying, and my craving is gone usually after eating just one.
Sourdough waffles, banana slices, blueberries, soy yogurt, lightly toasted almond/coconut slices, and tahini-date caramel.
SCRUMPTIOUS!
Have a great weekend everyone.
Ankake means thickend sauce in Japanese.
Spaghetti served with this type of sauce is very popular in the Nagoya region where I grew up.
It’s far from so-called gourmet type of dish, but it’s loved by the locals.
I’ve never made it myself, because there is a restaurant called Yokoi https://yokoi-anspa.jp/ in Nagoya that makes the best Ankake spaghetti (I believe they are the one who created this dish), and I would just go to the restaurant whenever I had craving for it.
Now living in the U.S., I can’t find it anywhere near me (Unfortunately no Japanese restaurants in the U.S. make this dish).
I would tweak things a bit next time, but overall my first Ankake Spaghetti turned out really good.
Definitely satisfied my craving.
Noodles, veggies, soup, together, cold, and refreshing.
This was exactly what I needed!
Yaki-bitashi is a Japanese cooking method.
It means fry (or sautee) first and then marinade.
I gathered all my favorite vegetables for this dish.
Eggplant is one of my favorite vegetables, but I tend to go for smaller sized versions like the one I grew up with in Japan.
Their seeds are smaller and the skin is softer.
So when I found these at Costco, I decided to try them.
Funny they call them “baby” eggplant, but this is the regular size in Japan.
Many Japanese noodles have become known in the U.S. the past several years (e.g., ramen, udon, soba, etc.), but I don’t think a lot of people know this one, “somen.”
Somen is the thinnest version of Japanese noodles (I believe).
And we (and I) enjoy eating Somen in summer for some reason.
This is good hot or at room temperature, but GREAT cold!
Another sourdough success!
I think I’ve got a grip on sourdough starter maintenance finally.
My next step is mastering scoring.
Or I should just buy a razor (lol).
I thought I put too much sesame seeds, but next time I will definitely add more.
The idea came from my husband.
I impulsively bought a large bag of asparagus at Costco, and after eating sauteed asparagus for every meal for days, I needed to come up with a new way to eat the rest.
I was initially thinking about making asparagus cream sauce and serve it over spaghetti, but when I shared the idea, my husband told me that I should make a ravioli dish instead.
I actually really enjoy making ravioli.
I always thought it would be difficult, but it’s really not, and homemade ones are so much better than store-bought ones.
I like my ravioli lightly sauteed so that the bottom is a bit crispy.
Vegan cheese ravioli in asparagus soup, served with extra virgin olive oil (from Italy!), nutty Parm, freshly ground black pepper, and lemon zest.
Eggs Benedict, vegan version.
Some of you might have guessed, but I just made sourdough English muffins.
So, it was a no-brainer to decide what to make for breakfast today.
Vegan “Eggs” Benedict is fun to make because it’s not really made of eggs, and what you can do is really endless.
I usually like to use silken tofu for the poached egg part, but this time I decided to go with creamy “egg” mousse.
Toasted English muffin, spinach leaves, vegan meat slices, tomato, creamy “egg” mouse, and curried sauce.
Have a great Sunday everyone.
I was in the mood for waffles this morning, but I didn’t want it to be too sweet.
So I decided to go for a savory version.
Flax seed sourdough waffles, scrambled tofu, black beans, tomato slices, radish, arugula, and creamy cilantro dressing.
Bagels make any sandwich a bit special.
Cheese, arugula, tomato, vegan steak, red onion.
Oh, and paprika mayo.
Bagel, cheese, steak, and mayo were homemade.
When we were in Osaka last winter, we found a bagel shop called Happy Camper Bagel.
It was a small shop where two were probably the maximum number of customers who can comfortably shop.
We would go for a long walk from our airbnb, and I don’t know how many times we stopped at this place for yummy bagels.
One of our favorites was their sweet Azuki bean stuffed bagel.
So this is what I created reminiscing it.
I made two versions this time.
One was stuffed with sweet Azuki beans, and the other with purple potato.
Both were covered with cinnamon sugar-butter mixture.
Azuki beans.
Purple potato.
