I was in the mood for soup.
And it was a good day for it because I had some vegetables that I wanted to use up.
Onions, carrots, cabbage, kale, Kabocha…
I could eat soup like this everyday!
Served with an avocado toast.
Made a perfect lunch!
I have come to like the sweetness in my banana bread only comes from the banana.
So this one again does not have any sugar, syrup, or even dates.
What additionally contributed to some sweetness was probably cinnamon.
I discovered how cinnamon can make things “sweet” and spicy at the same time by drinking spiced tea.
Rye flakes.
Since this was made with whole wheat flour and rye flakes, it turned out to be a dark, hearty, and rustic loaf.
If I can add, it’s also the kind of “feel good” bread.
I like my no-sugar banana bread for a meal, and this one is no exception.
When deep-fried, anything tastes better, right?
Well, I don’t always agree with this (candy bars do not need to be deep-fried, if you ask me).
But I have to say anything “tempuraed” does taste better.
I just used what I had, but these are some of my favorites to make tempura, Kabocha and onion-carrot.
These turned out great.
Super light and crispy, exactly the way it they should.
Tempura batter: a-p flour, corn starch, salt, ice cold water, white vinegar
If you think the soba looks green, it is green, because it’s Cha-soba, made with green tea.
I get craving for the Japanese style curry like this.
My mother, like everybody else, always used the same things to the curry, onions, carrots, potatoes, and some type of meat.
So for the longest time I had a hard time imagining curry without those.
But then switching to the plant-based diet changed everything!
You just have to think out of the box almost all the time.
So in this curry you’ll see onions, carrots, and chickpeas!
The curry was great!
But the star of this meal was this vegan egg.
It just gives the whole dish a complete look that I love.
Going back to the basic whole-food plant-based eating.
Grilled Kabocha slices.
This apple was from the local farmers market.
I believe it was Sweet Tango.
Not everything from the farmers market is great, unfortunately, but this apple was absolutely delicious!
This particular vendor sells many various kinds of apples, and they are lied up from right (the sweetest) to the left (the tartest), and they are very helpful.
I am planning to go back to this exact vendor to get more apples, thinking the one, whatever it is, to the right of Sweet Tango.
Oatmeal, Kabocha, Sweet Tango, black beans, dry cranberries, sunflower seeds, and a little drizzle of ginger maple soy glaze.
This was exactly what I needed this morning.
Have a great weekend everyone!
Once in a while when I have time in the morning I like to make a Japanese meal like this for breakfast.
Natto is such a unique food.
It’s got a very strong smell, and it’s definitely a love-or-hate kind of food, even for Japanese.
Thankfully, I’m one off the “love” group (but unlucky for my husband, who has to tolerate the smell once in a while!).
I like to have small dishes spread out on the table like this.
But it doesn’t have to be anything complicated.
I do like a bowl of miso soup, some type of pickles, and few other veggie dishes.
That’s all.
These vegan egg yolk is so pretty.
I like looking at it, but the really fun part is breaking it and letting it runny.
A drizzle of soy sauce.
Yum.
Since I have a lot of rye, I like to have some type of rye bread stocked in my freezer.
This 100% rye bread is one of my favorites.
It’s so simple, rustic, and you can enjoy the rye flavor straight forward.
This time I used three different types.
Chstnut.
Prune and caraway seeds.
Fig and walnut.
I’ve been making vegan eggs for a while.
I’m now pretty good at making the yolk and boiled egg.
I’ve been experimenting a few recipes for the “fried egg”, but I haven’t been 100% satisfied with any.
This time I tried something different.
And it worked well.
I’m pretty happy about how it turned out.
It’s not actually “fried” but it has a great sunny-side-up look.
What do you think?
This bread is so good for breakfast, so I should almost name it “breakfast loaf.”
The primary ingredients of the base recipe are a-p flour, whole wheat flour, flax meal, oats, and brown sugar.
This time I decided to use rye flour and rye flakes to replace the whole wheat flour and oats.
Why?
Well, why not?
I got so much rye still from my brother-in-law’s farm.
And I happen to love anything with rye!
All the dry ingredients together in a bowl.
Seeds are in!
This time I used sunflower seeds and hemp seeds.
Just out of the oven, and it smells so good!
I almost burned my nose because I moved the pan too close to it (lol).
What a handsome loaf!
it’s heavy, dense, seedy (literally), and slightly and perfectly sweet.
This is delicious untoasted or toasted.
Without or with butter.
When I make vegan eggs, I start with egg yolks.
The smallest batch that is easy to make yields 8 to 10 yolks.
I don’t make them too often (although they are quite easy to make), so when I make them, I like to utilize them the best I can.
That means my next several meals have to be something that showcase those eggs.
So I already made a plan last night to make this breakfast sandwich for today’s breakfast.
These waffles are made of sourdough batter mixed with rye flakes, Sunshine Kabocha, and cinnamon, etc.
The color screams autumn, doesn’t it?
I got a few things ready for the sandwich, including this homemade vegan bacon.
I decided to go with “double protein” toady: bacon and tempeh steak.
Also cheesy kale and sweet creamy buffalo sauce.
The waffles were buttered and lightly coated with maple syrup.
It’s a bit hard to see because of the lighting, but on the waffle are cheesy kale, tempeh steak, V-bacon, sweet Buffalo sauce, and V-egg.
Loved how it turned out.
Just having an egg on top makes anything “breakfast”.
The power of egg (-look)!!
This sandwich got two thumbs up from my husband!
