by : Reiko Vegan Egg

Vegan Curry Deviled Eggs
ヴィーガンカレーデビルエッグ

It’s always exciting to try a new dish.

Well, deviled eggs are not new to me.

I’ve made them a few times, but never since we started the plant-based diet.

It was the last minute decision, and I wasn’t sure if my new egg-shaped mold would arrive on time.

Fortunately, it did!

I love how this turned out.

So pretty!

“Egg” white: water, Kanten (Japanese agar powder), soy milk, sugar, salt

“Yolk” filling: homemade vegan mayo, chickpeas, curry powder, turmeric, salt

Sprinkle Kala Namak right before eating, which adds an extra egg flavor.

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by : Reiko Breakfast

Earl Grey Scones
アールグレイスコーン

Scones are quick and easy to make.

It takes less than 30 minutes, from start to finish.

So it’s perfect for Saturday breakfast.

When I add something (in this case, Earl Grey tea), I want to make sure you can taste it.

I hate it when you buy something for a specific flavor that is part of the name of the product, yet, you don’t taste the flavor (or you taste it but it’s very subtle).

When I looked at the final product, the dark color, I was afraid that I had put too much tea.

However, the flavor was perfect.

It’s definitely there.

You can taste it, no doubt, but it did not make the scones bitter.

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by : Reiko Japanese Food, Tofu

Vegan “Kara-Age” Fried Chicken
ヴィーガン“鶏”の唐揚げ

Kara-age is a Japanese style fried food, usually made with chicken.

Chicken is cut into bite sized pieces, marinated, coated with some coating flour (many have their own special coating mix), and fried.

This was one of my favorite chicken dishes my mother would make when I was a kid.

This turned out perfect!

Look how crispy outside.

Scrumptious!

My husband and I devoured all in no time.

This is how I made it…

  1. Cut one pack of firm tofu into chunks. Put them in a container and freeze.
  2. Microwave to thaw. Press to remove excess water (<-important!).
  3. Mix about one tablespoon of sugar and one table spoon of soy sauce, and sprinkles of garlic powder, onion powder, and powdered ginger, and coat the tofu with this mixture. Let it marinated for 10-15 minutes or so.
  4. Press again to remove the liquid. It’s okay if they crumble a little.
  5. Put some crumbles together, hold it tightly (<- important!) to make bite-sized pieces; I put the tofu in a plastic bag and did this over the plastic to keep the tofu from sticking to my hand.
  6. Make a mixture of 1:1 all purpose flour and corn starch. Coat each tofu chunks with this. Fry in oil until crispy.

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by : Reiko Japanese Food

Veggie Pot Stickers
ベジ餃子

I like trying new things.

I’ve tried different fillings for my vegan pot stickers.

From that experience, I’ve learned what I like and I don’t like.

So now I stick with what I like, which means I use the same mixture…

It’s super simple.

Basically garlic, ginger, onion, cabbage, and green onion.

I’ve tried tofu and mushrooms.

I typically like them in any dish, but for some reason they didn’t work out for pot stickers.

Love how crispy they are.

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by : Reiko Breakfast

Satsuma Oat Cinnamon Sesame Waffles
さつまオーツシナモン胡麻ワッフル

I’ve found a few good places to buy good Japanese sweet potato, Satsuma, for reasonable prices near my house.

So I’ve been enjoying it more than ever.

I love eating them hot with butter.

It’s also tasty when cold, after refrigerated for several hours.

This weekend I accidentally bought two big ones without realizing that I already had two.

So I decided to add some to my sourdough waffle batter for breakfast.

I also added oats, cinnamon, and black sesame seeds.

This was delicious!!

My husband ate them with vegan butter and maple syrup, but I preferred them only with butter.

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by : Reiko Main Dish

Savory Taiyaki
デリたい焼き

When I bought my “Taiyaki (Japanese fish cake)” pan, I didn’t know how any times I would actually use it.

Taiyaki is typically a sweet treat, stuffed with sweet red beans.

I like it, but I was well aware that there wouldn’t be too many opportunities to make/eat it.

I was right, and I don’t use it to make the traditional cake, but I’ve started using it to make other things.

Like this one.

Instead of stuffing them with sweet beans, I decided to use curried cabbage/carrot, and homemade vegan cheddar.

This is the veggie version.

Simple but tasty!

And this is the cheese version.

I also liked this one too.

A nice combination of sweet and salty.

These are perfect for lunch.

Last night my husband and I went grocery shopping together.

Noticing the bigger flower section right at the entrance, he told me he wanted to buy me flowers.

So this is what I picked.

The label said “chamomile”.

I love it.

So pretty!

He is the best. 🙂

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