Comfort food!
Potatoes.
Creamy Bechamel sauce.
Cheddar (vegan).
Crispy fried onion.
Lunch!
It looks more like a dinner plate, but I like a big meal for lunch instead of dinner.
Vegan.
Gluten-free.
No added sugar (except for the sugar in cinnamon sugar coating).
Baked not fried.
Interested yet?
Yes, they sound healthy, but more than anything, they are super tasty!
They have a great texture (soft and slightly chewy, and moist) and the perfect level of sweetness.
They were a perfect 3 o’clock snack!
I will definitely make them again.
Recipe (Japanese) ↓
I likes the tofu cinnamon rolls I made a few weeks ago so much that I decided to make them again.
This time with apples inside.
The idea of adding apples sounded good, but making the apples bourbon flavored sounded better.
So, that’s what I did.
They smell so good!
These turned out amazing!
They were good with or without vegan cream cheese.
Great for breakfast for sure!
This fried soybean curd is called “abura-age” in Japanese.
It’s something I enjoy cooking and eating when I get tired of eating tofu.
It’s plant-based.
Yes, it’s processed, but only minimally.
It’s pre-fried, so the fat that comes with it gives a great flavor.
It was braised in slightly sweetened soy-sauce based broth before added to the soup.
It’s plump and juicy with delicious broth absorbed inside.
The other toppings are Wakame seaweed, fried onion, and green onion.
They are some of my favorite toppings!
I love soba.
I like noodles in general, but soba is definitely one of my favorites.
This is the dessert I made for Thanksgiving this year.
I know pies are popular, but I just wasn’t in the mood for a pie.
This was my husband’s idea.
Mousse.
Two layers.
Chocolate and pumpkin.
I liked the idea.
The chocolate mousse was made with avocado, which creates wonderful creaminess.
Happy Thanksgiving!
I wasn’t planning to do much cooking this year.
But at the last minute I changed my mind.
The main dish was this stuffed seitan roast.
The stuffing was black garlic, mushroom, and my homemade cornbread.
This is my third or fourth time to make this roast, and it turns out great every time.
Cauliflower Pea Casserole.
Cranberry whole wheat rolls.
I also made roasted potatoes and kale grapefruit salad.
Oh, I made gravy, too.
This year we decided to celebrate Thanksgiving with neighbor friends.
I cooked vegan food, and they cooked nonvegan and vegan food (they are not vegan, but they are just kind making some vegan dishes for us).
They brought untraditional Thanksgiving dishes, and we had such a wide variety of food to enjoy.
The roast with gravy was a big hit with everyone, vegan and non-vegan!
Yay!
I got so excited when I found this recipe.
Its main ingredients are tofu and oats!
These are super easy to make.
Mix, form, and microwave for less than 2 minutes (for each)!
I made three by following the recipe this time, and each had different toppings.
White sesame seeds.
Black sesame seeds.
Everything bagel seasoning.
They turned out amazing!
The texture is not exactly that of the regular bagel, but it was really good, and more than anything, these were super tasty!
I ground my oats a bit (although it was not instructed), but you can still see and taste the oats, which I personally liked.
They were delicious served with my vegan cream cheese!
I can’t wait to make more soon.
Next time I will double the recipe for sure.
Here is the link to the recipe (Japanese) ↓
I don’t know what to name this.
But I put all the favorite things that happened to be home today.
It turned out great!
To tell the truth, so much better than I expected.
This is the roast we’ve been buying a lot lately.
It’s great to have.
I usually like whole-food, so I tend to go for beans and lentils, and tofu (okay, it’s processed but minimally).
But variety is also important.
And this one is so convenient, and I like to have a couple, one in the freezer and one in the fridge.
It’s pre-cooked and sold frozen.
You just need to thaw it in the fridge, and it’s delicious.
And the ingredients are not bad either.
Tomato sauce, Kabocha cream, vegan roast, mushrooms, kale, fried onions, black walnuts, vegan cheese.
I’ve been on the plant-based for several years now, and I’m at the point where I expect that my vegan food to be tasty, but I want to make it better, healthier.
I started exploring more recipes and websites, and I’ve started discovering new ingredients and new methods (particularly used for baking).
I’m super excited.
The main ingredients of these cinnamon rolls are tofu and rice flour.
No yeast.
Yet, the texture is unmistakably bread.
I wanted to keep the frosting on the healthier side as well, and I used my vegan cream cheese and added a little sweetener.
Don’t they look great?!
These were so delicious!
And this is the type of food I like, you know, the food that I feel good eating.
The base recipe (Japanese) -> https://www.instagram.com/p/CSy6qrXB1cu/
(I added date sugar to cinnamon for the filling. )
My favorite robe.
So soft and warm.
My husband and I were both home today at the lunch time.
So this was what I made for lunch.
The creamy Kabocha sauce was perfect for this time of the year.
I accented the sauce with fresh rosemary to give some fall flavor.
This is a rosemary pot I found at Trader Joe’s last night.
Smells so good!
The pasta was served with mushroom kale mustard salad.
I like mushrooms both cooked and raw, but my husband will not eat it when it’s not cooked.
I think the fresh mushrooms are delicious.
