No war.
Anytime.
Anywhere.
All naturally colored.
Blue: Butterfly pea flower powder
Yellow: Turmeric
I typically use a mixture of tofu and chickpea flour to make this type of omelette, but I was out of tofu (which is rare!), so chickpea was used as the only major ingredient for this.
The texture is a bit different from that made with an addition of tofu, but I kind of liked it.
The first one didn’t turn out well…
It’s just like pancakes; the second batch is better than the first batch.
The fried parsley rice was wrapped by the thin chickpea omelette, and then it was served with Italian meat sauce.
I thought I put almost too much meat on top, but my husband added probably the same amount on top of it!
I made the jam a while ago and froze them.
I was glad that I remembered them!
I enjoyed the jam with my freshly baked bagels.
This is my husband’s new toy.
I wasn’t sure if that was a good purchase, but I quickly realized how cool this little gadget was.
You can design and print from your iPhone.
There are many fun pictures to choose from too.
He made these pretty labels for me.
These were both so good.
I had craving for bagels for a while, and finally I found time to make some.
The Bagel require an extra step (boiling) compared to other kinds of bread, but still, it’s so worth it!
For the toppings, I simply used white and black sesame seeds.
They turned out really great this time.
Very smooth, without much wrinkles.
I wonder if that was because I added more sugar than usual when I boiled them.
I should remember that.
The ingredients are so simple, yet homemade bagels are the best.
They taste so much better than the store-bought ones for some reason.
I really should make them more often.
I liked the Thai Bowl I had at Forage Kitchen in Wisconsin, and I wanted to create something similar to that.
One of the things I really liked about their bowl was black rice.
So, I went to a local grocery store, Fresh Thyme, to look for it and this is what I found.
It’s sold as “purple” rice, but based on my google research, purple and black rice seem like the same thing.
It was cooked beautifully.
The inspiration for the lentil balls also came from their bow.
Mine turned out really good, and I was happy with the result.
The restaurant had sweet potatoes, but I decided to use my favorite Japanese Satsuma potato.
As indicated in the title, my sauce was not Thai but Indian, and I had a little help for it.
I found these at Aldi, and for this bowl I used the Kashmiri sauce.
It’s really tasty IF you add a little sweetener (I just use sugar).
If you are interested, Kashmiri is tomato-based, and Madras is pepper-based.
Creating this bowl was fun.
I really enjoy a project like this.
Traveling is great because it gives me opportunities to get inspired by something new, mostly food in my case (lol).
This was not planned, but when my Instagram friend told me about a new vegan bacon, I had to check it out.
She said it was the best vegan bacon she had ever had.
I’ve never tried store-bought vegan bacon, but with the strong recommendation I thought it would be fun to try.
It was pretty convincing.
It smelled and tasted good and like bacon.
And it got crispy.
I liked that it was not too salty.
Parsley bread.
I got lettuce and tomatoes for my BLT sandwich, but when I got home I realized I didn’t have the type of bread I wanted to use for the sandwich.
So, I decided to bake one quick.
This is my favorite Boule bread, but this time I baked it in my Le Creuset Dutch oven.
I did it because the dough was a bit loose, and I didn’t want it to be flat (I wanted a nice height for the sandwich).
This trick did work, but it also ended up creating a nice soft crust, which I didn’t expect.
I liked hard-crusted Boule too, but this was actually perfect for a sandwich.
Homemade cheese spread, romaine lettuce, mayo, tomato, and bacon.
And everything is vegan!
Air fryer Japanese sweet potatoes.
I love my air fryer (I know you’ve heard me saying it so many times now!).
I know coating them with more oil would have made them “look” better, but it was perfectly tasty without the extra oil.
I’m usually not a big fan of bean (or lentil) balls or patties.
They tend to be mashy, and I don’t like the texture.
But I do like the idea of using beans/lentils to make burger patties or “meat” balls so that they are more whole-food plant-based.
We had lunch at Forage Kitchen in Wisconsin on our way back from Chicago a few weekends ago, and I fell in love with their Thai Bowl.
Especially the lentil balls I chose to add to the bowl were delicious!
They were pretty hard and not mashy at all.
When I asked them how they make them, they told me “lentils, mushrooms, oats, and beans”.
So I decided to re-create them myself.
I processed them in my food processor.
Spices were added.
At this stage they were kind of soft, so I was a bit worried.
I decided to cook them in my air fryer.
And I’m glad I did.
They turned out great.
Flavorful.
But most importantly, the texture was what I wanted to achieve.
The air fryer cooking created a beautiful thick crunchy outer layer.
I really think it was only possible with the air fryer (otherwise you would probably have to deep-fry them).
Lentil Balls – 1 pack mushrooms, 1.5 cups cooked lentils, 1 cup black beans, 1 cup oats, about 2 tablespoons of flax meal, garlic powder, onion powder, paprika, salt, pepper, sugar
Air fryer – spray oil, 400F 12 minutes -> 350F 7 minutes
We had my in-laws for dinner last night.
It’s packed with vegan sausage, mushrooms, and homemade tofu ricotta, and topped off with homemade cashew cheese cream.
Yes, it was a bit time-consuming to make two different kinds of cheese, but it’s so worth it!
On the other hand, I used Beyond sausage instead of making my own vegan meat.
I’ve started to cook smart especially when I have non-vegan guests for dinner by utilizing store-bought products if that makes sense.
Our dining room is occupied by my puzzle at the moment, so we ate at the kitchen counter.
(The pictures of the individual plate were taken the next day at the dining table.)
The lasagna was served with roasted veggies, salad, and homemade crusty bread (parsley and cinnamon-cranberry).
The planned dessert unfortunately failed (I was planning to make fran, but I burned the caramel…).
(It was supposed to be like this ↓）
https://sideb.culinarytribune.com/2021/08/15/truly-amzing-vegan-flan
So, we went with Plan B.
I sent my husband to the local grocery store for ice cream.
My in-laws liked my vegan lasagna!
They probably don’t know they ate tofu (a lot of it!) today, but that’s not important (lol).
Since I bought the air fryer, I cannot stop thinking about what to make with it.
What fried food I liked but avoided making because I didn’t want to use too much oil?
Well one of those foods was “katu”, panko-crusted deep fried meat.
This time I used Koya Tofu ↑ for meat .
Koya tofu is basically freeze-dried tofu, and its texture works great for “katsu.”
With the air fryer…
The katsu turned out great.
Since I got my air fryer was out, I went ahead and fried Enoki mushrooms too.
I lightly dusted them with flour first, sprayed oil, and voila!
The Katsu Curry was served with cheesy corn cream.
The sweet corn balanced the spicy curry well.
That’s a lot of fried food in one bowl.
Can you tell how much I like my air fryer?
I made this sometime in spring.
I forgot to post it and then when the summer came, I felt like it was too late to post.
Chocolate and summer just do not seem to go well together.
Technically it’s still summer (in my mind summer does not start until September), but we are almost there, so I decided to post it now (otherwise I am afraid that I will forget about this again).
This was a delicious banana bread.
Okay, we call it “bread”, but it’s definitely should be categorized as a “cake”.
I added the mixture of sunflower seed butter and chocolate to the banana bread batter and created the marble design in the middle and on the top, and then chocolate chips were also put in (both in the middle and the top as well).
The mixture of chocolate and sunflower seed butter tasted like heaven itself!
This was a delicious “bread”!!
Just a perfect snack with a cup of black coffee.
Now it’s getting cooler, so maybe it’s time to make it again.
