by : Reiko Rice/Grains, Tempeh

Tempeh Fritters with Grapefruit Acar
テンペフリッター、グレープフルーツピクルス添え

One of my favorite Food Network shows is “Diners, Drive-ins, and Dives”.

It’s entertaining (Love Mr. Fieri!), and also I get a lot of food ideas from the show.

Yes, most restaurants featured are not vegan, but that’s okay.

Veganizing cool dishes is a part of fun, if you ask me.

One of the dishes from the show that recently got my interest was “tempeh fritters” being served at an Indonesean restaurant, called Hardena. ↓

https://www.foodnetwork.com/recipes/tempeh-fritters-8891235

They make their tempeh from scratch, but I simply skipped the process and used the one from Trader Joe’s.

I did go grocery shopping to get some ingredients, like this one, Sambal Oelek.

But I also substituted a few things.

I didn’t have pineapple, so I used grapefruit instead.

This sweet and spicy pickles were so tasty.

Loved the fruitiness and freshness from the grapefruit.

I think it worked well.

I improvised the fritter batter, and it turned out great!

Vegan batter: AP flour, baking powder, garlic powder, onion powder, salt, scallion, (I forgot to add turmeric. Maybe next time.)

The tempeh fritter was a good idea, but this addition of Indonesian pickles was brilliant.

I also had a little fun project for this meal.

I bought this at Daiso, a Japanese “dollar” store while we were in Hawaii.

This rice ring gadget worked so well!

ーーーーーーーーーー

*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/

Leave a comment
by : Reiko Bread, Gluten Free

Stovetop V/GF Curry Rolls
フライパンで米粉カレーパン

Once you mix all the ingredients and form balls, you place them in a frying pan.

You let them rise and then “bake” them in the same pan.

So easy!

Perfecto!

I wish you could smell these rolls.

It’s crazy to think that you can make bread without an oven.

The roll recipe (Japanese) ↓

I just added curry powder and turmeric.

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

ーーーーーーーーーー

*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/

Leave a comment
by : Reiko Sweets

Cardamom Vanilla Butter Cookies
カルダモンバニラバタークッキー

My husband and I were looking at some pictures on my blog, and when we saw the lemon butter cookies (↓),

https://sideb.culinarytribune.com/2022/02/27/lemon-butter-cookies

We looked at each other and said “I want these now!”

So, cookie-baking happened at 10:00 p.m.

I used the same recipe but omitted the lemon ingredients and added vanilla and cardamom.

I put vanilla icing on top for my husband, but again I preferred them without icing.

We were both content though.

Here is the recipe I used.　↓ (English)

https://www.foodandwine.com/recipes/lemony-butter-cookies

ーーーーーーーーーー

*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/

Leave a comment
by : Reiko Sandwiches, Tofu

BBQ Vegan “Chicken” Shiso Sandwich
V”チキン”紫蘇サンド

When you find the right kind of bread, you have to make a sandwich.

Or I should say a good sandwich has to have good bread.

We found this at Costco.

I was hesitant initially because I typically do not care for “bake at home” bread.

But the ingredients looked good, and it turned out to be really delicious bread.

Crusty outside, and soft and moist inside.

This is really a perfect baguette for a sandwich.

For the vegan “chicken” I used the Costco tofu again because its firmness works so well.

You tear it into bite-size pieces and then microwave to remove excess liquid.

Coat the tofu with a mixture of soy sauce, maple syrup, garlic powder, onion powder, ginger powder, salt, and cornstarch.

Drizzle oil and cook in the convection oven at 400F for 15-20 minutes, or until crispy.

Looks good, doesn’t it?

I coated the vegan “chicken” with BBQ sauce.

In this sandwich you’ll also see coleslaw, Shiso leaves, and vegan mayo.

Unfortunately, when we went back for more of this bread, we were told that they were out.

I hope they stock them again because I will definitely buy it.

ーーーーーーーーーー

*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/

Leave a comment
by : Reiko Gluten Free, Sweets

Dippin’ Donuts: V/GF Kinako Donuts with Kuromitsu (“Black” Syrup) Cream Dip
ディッピン・ドーナツ：きなこドーナツを黒蜜クリームにディップする

This is dedicated to all the Kinako lovers out there.

Kinako, soybean powder, is in the donut batter, and the baked donuts are coated with Kinako.

They were finished with a drizzle of Kuromitsu (Japanese “black” syrup).

This is a classic combination, Kinako and Kuromitsu, in Japan, and it has been used in various traditional sweets for many many years.

But I wasn’t done yet.

Kuromitsu was mixed in whipped coconut cream.

This is a winner!

ーーーーーーーーーー

*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/

Leave a comment
by : Reiko Bread, Gluten Free

V/GF Orange Almond Oatmeal Rolls
オレンジアーモンドオートミールパン

Another oatmeal roll, and this was delicious!

This was another oatmeal roll I made a few weeks ago.

They are both good but different.

This version contains yeast unlike the other, which gives the yeast-bread-like taste and smell.

It also gives pleasant chewiness.

To this one I added dried orange and almond slices.

It smelled and tasted amazing.

ーーーーーーーーーー

*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/

Leave a comment
by : Reiko Breakfast, Gluten Free, Tofu

Chicken (no, I lied, it’s Tofu!) and Waffles
チキンみたいな豆腐＆ワッフル

Even before I started the plant-based diet, I never had Chicken and Waffles.

But I always thought it was an interesting dish.

The only thing I wasn’t so sure was that it was so “brown”, and I knew if I ever decided to make one myself, I would add some color to the plate.

So, first I made this bright-colored coleslaw.

Now about the chicken.

Remember the new tofu Costco now carries?

Their extra firm tofu is VERY firm.

Probably the hardest tofu I’ve ever had.

But you know what?

It’s perfect to use it as “chicken” because of its very texture.

You may think I cooked it with an air fryer.

But no, I didn’t.

There have been so many times I almost bought an air fryer, but every time I was this close to purchasing one, I had this whispering voice in my head (that actually was real voice first from my husband), “it’s pretty much the same as the convection oven.”

So finally I decided to make crispy tofu using our convection function on our oven, and it worked great.

What do you think?

This is how I made it.

Tear the tofu with fingers into bite-sized pieces.

Microwave for a minute or so to remove extra liquid.

Put the tofu along with soy sauce, maple syrup, garlic powder, onion powder, ginger powder, salt, and corn starch in a plastic bag and make sure that the tofu is coated with the mixture.

Place the tofu on a foil (oiled)-lined sheet pan, single-layered, and cook in the convection oven at 400F for about 15-20 minutes or until crispy.

I sometimes use the broiler at the end to make it even crispier.

The tofu sticks to the foil, but it will come off easily once cooled.

This is so tasty, and you can use this for so many different “chicken” dishes.

My “Chicken” and Waffles is definitely not brown.

It was served with spicy, tangy, sweet, fruity gochujang-passion fruit glaze.

ーーーーーーーーーー

*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/

Leave a comment
by : Reiko Gluten Free, Sweets

Dippin’ Donuts. V/GF Buttered-Sugared Double Chocolate Donuts with Cardamom Coffee Dip
ディッピン・ドーナツ。ダブルチョコレートドーナッツをカルダモンコーヒークリームにディップする。

Remember my dippn’ donuts?

Who is ready for it?

First, I baked chocolate battered donuts with chocolate chips and then coated them with vegan butter and sugar.

Yes, they were already so good at this point, but I was not done.

This is a mixture of cardamom custard cream, whipped coconut cream, and coffee.

I wish I could eat this right now!

Scrumptious!!

ーーーーーーーーーー

*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/

Leave a comment
by : Reiko Main Dish, Noodles/Pasta, Vegan Cheese, Vegan Meat

Minnesooota Lasagna
ミネソタラザニア

Who likes lasagna?

I love everything about it, from the chewy noodles, different sauces, texture, and of course the look.

For the “Bolognese” sauce I used my vegan ground meat and wild rice.

By using the two things created a wonderful texture and flavor.

I love how it looked.

Lasagna is definitely one of the dishes I like to cook when I have guests over for dinner.

Just imagine yourself setting it in the center of the dinner table and people’s reaction!

I’m always worried that I made too much, but it disappears quickly.

It’s hard to see, but there were the Bolognese sauce and broccoli cheese between the noodle layers.

For the broccoli cheese, I used a mixture of cashew and tofu to create more of ricotta cheese like texture.

On the other hand, for the top the “cheese” was made of cashew and drizzled after the lasagna was baked to mimic the “melted” cheese look.

Doesn’t it look gorgeous?

I didn’t have basil, but I had Shiso leaves.

Shiso leaves work great wherever basil is typically used.

This was just out of the oven.

We absolutely loved this lasagna!

Scrumptious!

This was what it looked like the next day.

You can see the layers more clearly in this photo.

ーーーーーーーーーー

*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/

Leave a comment
by : Reiko Japanese Food, Noodles/Pasta

Veggie Tempura Udon
ベジ天ぷらうどん

Remember the Veggie Tempura Rice Bowl I posted the other day?

Well, I didn’t tell you at that time, but it was “his” lunch, and this was “her” lunch.

Same tempura, Enoki mushrooms, Shiso leaves, and onion-carrot.

Well, I enjoyed it very much, while my husband enjoyed his rice bowl.

Which would you choose?

The rice bowl or the udon noodles?

ーーーーーーーーーー

*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/

Leave a comment