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PB Ink Pasta with V-“Scallops”

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.

Strawberry Crusty Bread

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.

PB Lox Bagel

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?!

Matcha Cookies

I love anything with Matcha.

These chewy Mathca cookies were paired with chocolate chips or/and walnuts.

So good.

Moroccan Flatbread

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

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.

Homemade Strawberry Pasta

I like fruit, and I mostly eat them fresh.

But since we are a small household (of two), the smallest sized package is often still too big for us to finish quickly.

So I’m always trying to find a way to use them.

I know it’s easier to use it for sweets, but we can’t consume too many sweets (well, technically we can, but we try not to!), so when I come up with a non-sweet thing I can use fruit for, I go for it.

I followed my mother-in-law’s advice for choosing the right strawberries at a store (she says they have to smell like strawberries), and I got a good batch, but they were also very ripe.

I’ve been really enjoying making homemade pasta lately, and this one turned out to be a fun project, too.

Very easy to handle.

And the pink color!

Can you see the seeds?

The light pink color stayed in the pasta after cooking, which made me happy.

Believe it or not, it does have a wonderful strawberry taste!

And as always, I love the texture of homemade pasta.

It’s just so good.

I coated freshly cooked strawberry pasta with olive oil and homemade herbed feta cheese, added salt and pepper, and then served with garlic balsamic glaze and fresh basil.

This turned out to be a unique sophisticated pasta dish.

I loved it.

Vegan “Salmon” Temari Sushi Balls

Temari means a hand ball in Japanese, and it’s another style of sushi.

Yes, there are a lot of different types of sushi, including “nigiri,” “maki (rolls),” “temaki (hand-roll),” “chirashi (scattered),” “oshi (pressed)”…

I like Temari because they are easy to make and they look adorable.

The vegan “salmon” is a game changer(previous post), and now I can enjoy making/eating things like this (below).

Sushi rice was wrapped with vegan smoked “salmon” and topped off with Yuzu mayo, cucumber, and vegan caviar.

It’s pretty and delicious!

Carrot Lox

I’ve been interested in making this for a while.

I used to love smoked salmon, and when I first saw vegan lox, I couldn’t believe my eyes because it looked just like the real thing.

So when I found out it’s typically made with carrot, I was intrigued.


Carrot Lox adapted from this recipe

3 thick carrots
olive oil
3 tablespoons water
1 tablespoon soy sauce
1 teaspoon white vinegar
1/4 teaspoon Kosher salt
black pepper
1/4 teaspoon liquid smoke
1~2 teaspoons maple syrup
1 1×2 inch dried Dashi-Kombu sheet

1. Preheat oven to 35oF.
2. Cover a baking sheet with foil. Place carrots (unpeeled). Sprinkle olive oil and coat carrots well. Roast for about 45 minutes or until fork-tender. Let cool.
3. Combine the rest of the ingredients in a container and mix well.
4. Peel skin of the carrots. Slice with peeler. Add to the 3 mixture. Coat carrot slices with the liquid mixture well. Refrigerate overnight.

Liege Waffles

Several years ago when I had a yeast waffle for the first time at a fair, I fell in love with it.

I have since made yeast waffles a few times, but I’ve never tried Liege style waffles.

I bought this pearl sugar just for waffles a few years ago, but I’ve been afraid that my waffles might not turn out well or make a huge mess because I don’t have a Liege waffle iron.

But finally I decided to give it a try.

I didn’t know exactly how much the sugar was supposed to be caramelized.

I was both worried and amazed by the beautiful dark caramel color created on the surface.

My initial plan was to dip them into chocolate, but when my husband and I had the first bite, we both agreed that we did not need it, or should I say, we did not want it.

They were so perfectly delicious just as they were, and we didn’t want to take away the delicious caramelized sugar flavor from them by masking it with chocolate.

Liege Waffles – makes 8

130g lukewarm soy milk
1 tablespoon falx meal
5g dry yeast
a pinch of salt
30g sugar
100g bread flour
100g all purpose flour
50g vegan butter (I use homemade vegan butter), softened
25g plus more to coat surface pearl sugar; I used Lars Pearl Sugar

1. Combine soy milk, flax meal, yeast, and salt. Mix well.
2. Add sugar and flour.
3. Knead; I use bread mixer. Add butter.
4. Cover and let it rise, for about one hour, until it has doubled in size.
5. Add pearl sugar and mix.
6. Divide the dough into 8 balls. Coat them with pearl sugar.
7. Bake in waffle maker for about 4-5 minutes. I experimented with different temperatures and time to cook. I liked the batch which I baked for 5 minutes at medium-dark. I have a Calphalon waffle maker. Please note that as you can tell from the pictures, I like mine dark and with heavy sugar caramelization.