by : Reiko Bread, Gluten Free

V/GF Spiced Cocoa Boule
スパイスココア米粉カンパーニュ

Since I got the book that teaches you how to make this type of hard-crust bread with rice flour, I’ve been having so much fun.

Okay, this was only the second recipe I tried, but it turned out better than I expected just like the first one (below).

https://sideb.culinarytribune.com/2022/11/20/v-gf-boule

I still can’t believe gluten free bread like this can look and taste this good!

This spiced cocoa bread not only tasted good but also smelled amazing!

When I got it out of the oven, my husband thought I had just baked a chocolate cake because of the smell.

I had some extra rum-soaked dry fruits from the stollen (below), and I decided to add it to my homemade vegan cream cheese.

https://sideb.culinarytribune.com/2022/12/08/vegan-spiced-stollen

I spread the fruit cream cheese on a slice and drizzled maple syrup.

It was delicious!

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by : Reiko Sandwiches, Tofu

Breakfast Open Panini Sandwich
ブレックファストパニーニオープンサンドイッチ

A lot of times what I cook heavily depends on what produce I have to use up.

For this one I had several ripe grape tomatoes in the fridge.

First, I decided to panini-press sandwich bread slices.

I thought it would be fun to have them really crispy.

This is homemade vegan white cheese.

Scrambled turmeric tofu.

It was finished with garlic and tomato cooked in extra virgin olive oil and fresh arugula.

Simple.

But super tasty!

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by : Reiko Breakfast, Tofu

Plant-Based Turkey Egg & Cheese Crescent Rolls
全部植物性、ハム卵チーズクレセントロール

I got the idea from Ms. Diane.

https://www.instagram.com/p/Ci5GygtO9Jq/

It looked so good, and I had to create this plant-based!

This turkey deli-style slices are my favorite.

The ingredients are pretty good, and I love how they taste.

So I thought this would be perfect for this.

These are so easy and so fast to make!

I love how beautifully golden brown they turned out.

We enjoyed it for lunch, and we absolutely loved it!

I will definitely make it again.

This will be great for non-vegan guests too.

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by : Reiko Bread, Sweets

Vegan Spiced Stollen
初めてシュトーレン作ったよ（食べたよ）、しっかりスパイスきかせてみたよ。ヴィーガン。

Stollen is a traditional German Christmas bread.

It doesn’t seem like a too popular thing here in the U.S., (at least in the region where I live, I don’t know many people who buy, make, or eat it or talk about it).

For some reason, it’s extremely popular in Japan, and I see it everywhere on social media this time of the year.

I’ve wanted to make one myself the past few years, but I didn’t have a chance to do so until this year.

My stollen is very well spiced and packed with black walnuts (from my brother-in-law’s yad) and rum soaked fruits.

This was so delicious!!

I told myself to eat one slice a day, but that plan did not work well.

Once I eat a slice, I can’t stop!

I loved enjoying this stollen with a cup of black tea (yes, it’s all gone now).

I used this recipe (in Japanese) as a base.

https://cookpad.com/recipe/2060005

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by : Reiko Bread, Breakfast, Gluten Free

V/GF Banana Kinako Buns and One Plate Breakfast
バナナきなこパン、朝食ワンプレート

You can really taste the banana and kinako (roasted soy bean powder).

If you like them, these are for you!

We enjoyed the buns with scrambled tofu, salad leaves, and persimmon.

I loved the taste, but they turned out a bit dry.

(It’s not a huge problem because they taste just fine with vegan butter!)

Next time I will adjust the amount of rice flour though.

By the way I smoothed the surface of a half, and I just dropped the dough for the other half.

That’s why they look a bit different.

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by : Reiko Sweets

Persimmon Thyme Galette
柿とタイムのフリースタイル田舎パイ

This time of the year whenever I go to Costco, I check the produce section to see if they have persimmons.

This week I was lucky because I finally found some.

They usually have a package of 12 large persimmons, but this year they have a smaller package, a bag of 7 smaller sized persimmons.

That’s okay because 12 is a bit too much for our household of two.

So pretty！

Persimmon is good as is, but I also like it when a little acidity is added.

So, I splashed some fresh lemon juice to coat the persimmon filling.

I also added fresh thyme.

It turned out great!

A little drizzle of sweetened coconut cream made it a perfect snack for my 3:00 coffee time.

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by : Reiko Gluten Free, Sweets

Plant-Based GF Cream Puffs with Matcha Pastry Cream, Coconut Whipped Cream, and Sweet Azuki 卵・乳製品・小麦粉不使用、シュークリーム、抹茶カスタード餡ホイップクリーム入り

A famous cookbook author in Japan, Harumi Kurihara, said in one of her cookbooks that home cooking is like a soap opera.

One thing leads to the next, and it’s always continuous.

I totally understand it.

One of the major reasons I made these was simply because I had custard cream (or pastry cream) left from the cake ↓

https://sideb.culinarytribune.com/2022/11/26/raspberry-lemon-cake

and the Taiyaki ↓

https://sideb.culinarytribune.com/2022/11/26/taiyaki-stuffed-with-custard-cream-and-sweet-azuki-beans-overstuffied-ones-are-the-best

I also had extra sweet Azuki beans from making the Taiyaki, too.

I added add Matcha to the pastry cream, and that, sweet Azuki, and whipped coconut cream were used as the filling for these puffs.

The puff recipe is from one of Yuko Shirasaki’s cookbooks called “Heta Oyatsu (in Japanese)”.

I bought the book only because I wanted to try this one recipe.

I have actually tried a few other recipes from the book, but I still think it was worth buying the book even just for this one recipe!

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by : Reiko Bread, Gluten Free, Japanese Food, Salad, Soup/Stew, Uncategorized

V/GF Curried Cabbage Bread, with Japanese Oden Stew and Shungiku Apple Salad
ちゃちゃっとできちゃうカレーキャベツパン、そして、おでん、春菊りんごサラダでワンプレート

This bread is so easy and quick to make.

But it’s also so tasty!

That means I make it a lot.

This is the same bread as this one (below), with different fillings.

https://sideb.culinarytribune.com/2022/11/14/v-gf-tomato-onion-corn-basil-bread

This time I added curried cabbage, peas, and curried mayo.

It turned out great!

I put together a one-plate meal with the bread for lunch.

This is Japanese style stew called Oden.

The main base is Kombu stock and soy-sauce.

It’s an ultimate comfort food for me this time of the year.

This Shungiku apple salad was super refreshing.

I was happy that this plate turned out to be a not only tasty but healthy meal with lots of veggies!

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by : Reiko Japanese Food, Sweets

Taiyaki, Stuffed with Custard Cream and Sweet Azuki Beans; overstuffied ones are the best.
カスタード餡両方入りたい焼き：ちょっと中身入れすぎぐらいが美味い

I thoroughly enjoyed the Thanksgiving meals, but now I’m ready for something totally different.

I haven’t made Taiyaki, or stuffed Japanese cake, for a while, and I knew it was time to make some.

One of the reasons I wanted to make Taiyaki was that I had some leftover custard cream, and I thought it would be perfect to fill the fish.

Making Taiyaki is a tricky job.

You want to make sure there is enough filling inside, but you don’t want it to spill.

You want the fish to have a nice color, but you don’t want it to burn.

Taiyaki is traditionally filled with sweet Azuki beans, but today you will find so many unique fillings.

My favorites are Azuki and custard cream, so I decided to use them both.

Why not, right?

These were so delicious!!

These guys were a bit overfilled.

They may not be ideal for selling, but I don’t mind them at all because a lot of filling is always good.

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