by : Reiko Bread, Gluten Free

V/GF Pink x White Rolls
桃白パン

I thought it would be pretty to have two-tones, white and pink.

The pink color turned out to be much more vivid than I anticipated, but I think they are still pretty.

16 white balls and 16 pink balls.

Here is a unique thing about this recipe.

These rolls are baked in a pan.

The pink color is not beets.

This is one of my favorite rice flour bread recipe ↓

https://www.instagram.com/p/CamcXMhP9JP/

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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by : Reiko Vegan Meat

Vegan Chicken
ヴィーガンチキン

This is one of my go-to vegan meat.

The recipe calls for only a few basic things as the main ingredients, and I usually have them on hand.

Well, they are tofu and gluten, as you can see.

Everything goes into the food processor, and it does all the work for me.

It already looks like chicken, doesn’t it?

It goes into the steamer.

They expand like this.

Puffy!

The edge of the pan works well and interestingly gives this chicken-like shape.

I have tried various vegan meat recipes, but this is one of a few recipes that I repeatedly use.

The reason I like this is very simple.

It’s easy to make and it tastes great.

Crispy Panko-fried.

So good!

The vegan chicken recipe ↓

https://itdoesnttastelikechicken.com/vegan-seitan-tenders/

You can also see my other favorite recipes on this page. ↓

https://sideb.culinarytribune.com/recipes-ive-tried-and-liked/

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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by : Reiko Beans/Lentils, Breakfast

Sourdough Discard Thin Bowl
サワードウ捨て種ぺらっぺらボウル

Yes, I still have sourdough starter, and I continue to feed it every week.

I hate to waste discard, and I’m always looking for a new way to use it.

So when I saw Lisa at Farmhouse on Boone https://www.farmhouseonboone.com/ showing how to make this (on Instagram), I immediately wanted to try it myself.

Lisa was making this with a cast iron skillet in the oven.

But I tried mine with this no-stick pan on the stove.

And it worked beautifully!

It’s thin and crispy.

You can put anything in the bowl, but I decided to go with these, homemade vegan goat cheese, tomato jam, spiced yogurt…

And roasted chickpeas.

This was how it was all put together.

You can also see fried onions sprinkled on top.

This was another version.

Yellow peach, grapefruit, vegan yogurt, and white honey.

This was a fun way to use the discard.

I will definitely make this again.

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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by : Reiko Sweets

Chinese Almond Dessert with Peaches
黄桃のせ杏仁豆腐

It’s hard to describe, but almond-flavored milk jelly may be the best name for it.

This is a Chinese dessert popular in Japan.

We call it “An-nin-tofu”.

You are supposed to use “An-nin” powder, but since it’s hard to get it here in the U.S., I used almond extract, which a lot of people do.

I hardly ever buy canned or jarred fruits, but this was gifted by Ms. S, my father-in-law’s wife, and it does come handy when I want something sweet but “healthy-ish”.

I like my jelly not too hard.

This was very refreshing, and I enjoyed it very much.

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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by : Reiko Bread, Gluten Free

Dark Oatmeal Rolls with Cranberries
クランベリー入り色黒オートミールパン

I’ve made this so many times.

These are so hearty and perfect for breakfast, and I love having them in the freezer.

This time I used date sugar for the sweetener.

Date sugar is the best, the most nutritious sweetener, and I like to use it as much as possible.

You can see the culprit for the dark color.

I triple the recipe, but I may have to double-triple the recipe soon!

The base recipe is here (Japanese) ↓

https://www.instagram.com/p/CUHuZmvhp98/

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by : Reiko Main Dish, Rice/Grains, Tofu

V-“Chicken” Kebabs
Vチキンケバブ

Kebabs are exciting.

Even if you are eating the same food, the skewers make it exciting (well at least to me!).

The idea came when I perfected my vegan “chicken” by using the convection oven function.

This time I added some additional spices to flavor my “chicken” including cumin, ginger, paprika, and cinnamon.

I buy the commercial sized cumin.

You can tell how much I like this spice.

I also cooked some vegetables.

As you can see, I cook everything first and then put them on the skewers.

It may not be the “correct” way to make kebabs, but hey, it works.

I cooked this basmati rice with turmeric to add the bright yellow color.

Doesn’t it look great?

Did you see the beautiful creamy sauce on the dish?

Well, these are the secret ingredients.

I bought this Punjabi pickle a while ago at an Indian grocery store.

It has a very strong tanginess, and I was not able to eat it by itself.

So, I almost thought about throwing away.

And then I decided to add this along with the mango chutney to my vegan mayo, and it turned out amazing!

They both already contain a lot of spices, and they give this complex flavor that it would be hard to create from scratch.

These also work well when added to yogurt.

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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by : Reiko Bread, Sandwiches, Tofu

Big Smile Sandwich
ビッグスマイルサンドイッチ

I was going to name it something like “fried tofu and beet sandwich.”

But when looking at the pictures, I noticed “they are smiling at me!”

Remember the other day that I said you have to use good bread if you want to make a good sandwich.

So I made sure I had good bread.

You can toast this Shokupan, but it’s so soft and delicious as is especially when it’s freshly baked.

Now let’s talk about what’s inside.

Crispy Panko-friend tofu.

Pickled beets.

（I just got home from work. I usually don’t look like thins when cooking. ）

Costco sells two jars as a set.

I like to keep them in my kitchen because they are handy.

It’s a quick easy way to have a tasty vegetable on your plate.

Mayo, Dijon mustard, and a lot of cabbage.

These Big Smile Sandwiches will surely make you smile!

(if you like beets ;))

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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by : Reiko Asian Food, Mushrooms, Noodles/Pasta, Tofu

Wood Ear Mushroom Mapo Tofu
木耳入り麻婆豆腐

Wood Ear mushrooms are hard to find.

They have a unique texture and flavor, and I’ve always liked them.

So when I see fresh ones at the local Asian grocery store, I buy them.

It may be more popular to serve Mapo Tofu with rice, but personally I like it over noodles.

These A-Sha brand’s flat noodles are delicious and convenient, and I like to keep them in our pantry.

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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by : Reiko Bread

Strawberry Boule
苺カンパーニュ

Boule is probably the type of bread I’ve made the most over the years.

This was the beginning of my Boule-making journey.

This is the book, “Artisan Bread in Five Minutes a Day”.

It was a hugely popular book when it came out.

I tried several different recipes from the book, but the Boule recipe was by far my favorite.

It only requires a few ingredients, and the process is so easy, no kneading required, of course! as the book suggests.

Another thing I like about the Boule recipe is that it’s so versatile.

I’ve made so many different flavor versions over the years.

This time I decided to use the frozen strawberries that my mother-in-law kindly shared with me.

I liked the muted pink color, and you can definitely smell and taste the strawberries.

This strawberry Boule had some acidity from the strawberries, and it went so well with vegan butter and white honey.

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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by : Reiko Gluten Free, Pizza/Flatbread

Tofu-Rice Flour Vegan Pizza
豆腐と米粉のかりっとピザ

Initially I made this crust during our vacation because I only bought rice flour and not wheat flour.

I wanted to make pizza, and I experimented with rice flour and tofu to make the crust.

The dough feels different from the wheat flour dough.

It’s not as elastic, but it’s easy to spread on a pan.

I oiled the pan before placing the dough, and I also brushed olive oil on the dough before putting it in the oven.

I cook the dough without sauce or toppings first for about 10 minutes at 400-425F, and then for another 10 minutes or so with sauce and toppings.

This is what it looked like when it was out of the oven and I drizzled the vegan cheese and sprinkled Shiso leaves.

As you can see, the crust is very unique.

Crispy outside and somewhat chewy inside.

It’s frustrating that I cannot describe it better because it’s so wonderful and we love it.

For the crust I use this “Rice Flour Focaccia” recipe (I double the recipe and it fits this sized pan perfectly). ↓

https://www.instagram.com/p/CQF3XLPB6o0/

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*I also have an Instagram account. ↓　There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.

https://www.instagram.com/culinarytribune/

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