It’s been a long time since last time I made these vegan eggs.
The first thing I wanted to use for was ramen!
Today you can get vegan ramen at many ramen restaurants, but they still have to remove many toppings to make it vegan.
Well, I’m so proud that my vegan ramen has an egg!
Okay, this roast is not homemade, but from Trader Joe’s, but it’s delicious!
We just found it at the store, and I’m already planning to go back to get some more.
Have a great rest of the weekend, everyone!
A comfort food.
Soup and stew type food is perfect for this time of the year.
Creamy, spicy, flavorful, and tons of mushroom and tofu chunks in one dish.
What not to love?!
It’s still hard to believe that you can make bread in a microwave oven!
This not only quick and easy to make, but also so tasty.
This time I added Italia herbs to the batter, and it smells heavenly.
Oh, did I say it’s vegan and gluten free?
I was in a mood for a healthy but hearty meal for lunch today.
And I remembered the Pionner Woman’s show I had watched the other day.
It was a sheet pan episode, and I thought it was brilliant when I saw her making a salad on a sheet pan with roasted and fresh veggies.
I definitely got some ideas from her show, but you know me, I quickly digressed from the recipe.
It turned out amazing though!
I found this beautiful squash called “Sunshine Kabocha” at the local farmers market this morning, and this was so sweet and delicious when roasted.
On this pan you’ll find cauliflower, yellow pepper, and chick peas.
I bought this at an Indian grocery store the other day, because the name “Mango Pickle” fascinated me.
It’s a nice mixture of spices and super flavorful, but at the same time, I found it challenging to eat it as is.
But I knew its potential!
For my sheet pan salad, I made this dressing, a mixture of the Mango Pickle, unsweetened cashew milk yogurt, maple syrup, and salt.
This, I loved!
Doesn’t it look great?!
Served with homemade rye bread.
So remember my brother-in-law got rye from his farm coarsely milled and gave me pounds of it.
Since my attempt to use it as “oatmeal” (previous post) was successful, I decided to venture out a bit further.
This time I decided to make cookies using my mother’s “Anzac Cookies” recipe and replaced the oatmeal and coconut with the rye flakes.
These turned out great!
Thin and chewy.
Exactly the way I wanted them to be.
Well one of the reasons I bake these yesterday was that we had a big family reunion, and I thought it would be fun to bring it to the potluck especially it took place at the farm!
It was a big hit, and I was glad I brought these.
The best thing was it became a conversation starter, and I think people can now remember me as the “rye cookie lady”!: since it is a large group of relatives, and we don’t meet often, thus, it can be hard for people to remember me.
Another thing I brought to the reunion was this rye berry salad.
This also features the rye harvested from the land.
A lot of people commented that they liked the salad, too.
Yes, you read it right.
It’s ryemeal, not oatmeal.
My brother-in-law was at a tractor show the other day, and he found someone who was grinding wheat.
He asked the guy to grind his rye, and he agreed.
He only coarsely milled it, so these are like flakes.
Rye flakes cook beautifully in a microwave oven.
Just like oatmeal.
I served the hot ryemeal with fresh apple, lightly toasted almond slices, unsweetened plant yogurt, date caramel (dates, water, salt), and cinnamon.
This was so hearty and delicious!!
I will definitely make it again.
These are my recent favorite.
Oatmeal balls.
This is like Onigiri, rice balls, but made with oatmeal.
Shio-kombu (salted kombu seaweed) and my homemade vegan cheddar give them rich flavor and the right amount of saltiness.
One plate lunch on my new favorite blue x white plate.
Anyone?
A generous amount of cinnamon and rye berries were added to my sourdough pancake batter.
Love the texture of the rye berries.
I usually like my pancakes with vegan butter and maple syrup, but I happened to have homemade vegan condensed milk (and I happened to be out of maple syrup!) and decided to go with it.
I just freshly made my favorite vegan cheddar cheese.
So I knew this is what I wanted for lunch today.
I also just bought a new jar of kimchi, my favorite vegan one (my current favorite is the Seoul brand), so of course it went on the plate as well.
Tasty!
I was so excited to have breakfast this morning.
The bread turned out (previous post) so good, and I was going to make a toast for my breakfast.
The toast was so good.
And I enjoyed the rest of it too.
As you can see I like big breakfast!
