I usually like my Yakisoba, or Japanese fried noodles, with sauce.
But once in a while I get in a mood for simple salt version.
I also happened to have fresh lemons, and lemon zest went nicely with this salted version, with vegan scallops, broccoli, and scallion.
As always, my noodle dish has the 1:1 noodles and non-noodle ratio.
The rye bread I’ve been making so far all contained non-rye flour, usually bread flour.
So I was excited when I finally found a recipe that only uses rye flour.
It turned out exactly what I had expected.
Dense and dark!
Love this version with figs and walnuts.
I kept one loaf without them as my husband tends to like his bread plain.
This is a dream plate for me!
Everything you see on this plate is my favorite.
I made tofu Mozzarella again.
It’s so easy to make.
This time cut out balls and marinated in olive oil and thyme.
Juicy nectarines, figs, herbed T-Mozzarella balls, Shiso leaves, and sweet balsamic glaze.
Like I said I like each part.
But this plate really confirms “The whole is greater than the sum of the parts”!
Another fun project with rye from my brother-in-law’s farm.
I found the rye muffin recipe, and I thought it would be fun to make it in my canele pan.
They turned out great!
The interesting combination of cumin, orange, caraway seeds, and rye somehow worked.
Much better than I thought!
They have a great texture, crunchy outside and soft inside.
These were delicious with vegan butter.
Tonkotsu?
No it’s TonKATSU.
I know they are spelled similarly, and I see people often use them incorrectly, even on the restaurant menu,
Tonkotsu is a type of ramen soup.
Tonkatsu is deep-fried pork.
Ton means pork, and Katsu means Panko-crusted deep-fried.
So I call this beautiful deep-fried tofu, T-Katsu.
And of course I have to serve it with julienned cabbage.
I don’t know why, but in Japan Katsu always comes with cabbage!
Completed with rice and soup.
Love my new blue-white plate.
It took me two visits to the store (and almost an hour on the second visit!), but I’m glad I came home with it.
I wanted to make a little more elaborated version, but several things went wrong…
I had beautiful homemade vegan flan and went to get vegan vanilla ice cream, and I thought I was ready.
But then I was not able to find the type of dish I wanted.
I looked everywhere (online) for a hooted dessert boat, where I could put flan, ice cream, whipped cream, and fruits.
I only found a few, and they were not available at any actual stores I could walk in and purchase.
Another thing that went wrong was that this particular can of coconut cream didn’t have much firm part, and it was not suitable for “whipped” cream.
So this was not exactly what I had in mind.
But it still turned out pretty.
I even made the pretty orange garnish!
I bought a bag of avocados, and I somehow forgot about them.
Fortunately, they are ripe, but not overripe.
So now I have to use them quickly.
Naturally, avocado toast was my husband breakfast this morning.
I added some figs and arugula and drizzled balsamic glaze, and I loved how they looked and tasted all together.
Have a great weekend everyone!
This weekend I’ll be my friend’s cat-sitter.
Well, I’ll be feeding her twice a day for two days.
She is such a nice cat, and I always love playing with her.
Milk Hearth is a nice change from hard-crust Boulle.
I particularly like to make it with coconut milk.
The extra coconut flavor is so nice.
This time I made two different flavored ones.
One is strawberry and the other is cafe au lait.
These are perfect for breakfast.
Yes, we still have rye.
A lot of it.
Since we liked cooked rye berries, I decided to make another dish with them.
This time my husband suggested that I make “casserole”, and I thought that was a good idea.
Creamy tomato sauce, rye berries, soy meat chunks, and some veggies.
It was such a hearty dish.
Oh, it was topped off with homemade vegan cream cheese.
Flan was one of my favorite sweets when I was little.
I would eat store-bought ones, but I loved it when my mother made it at home.
Since we became plant-eaters, I pretty much gave up hope to ever eat flan.
Well, that changed!
I recently found out one of my favorite cookbook authors, Ms. Yuko Shirasaki, contributed a vegan flan recipe to a monthly magazine.
The recipe doe not require eggs or dairy milk.
So it’s naturally vegan.
I was a bit skeptical, but it turned out AMAZING!
I’m just so excited that I can now eat delicious vegan flan!
But I also loved how it looked.
There is something so beautiful about flan.
The smooth shiny look and the dark caramel on top.
So glad that I bought this white-blue dish yesterday.
I thought a flan would look good on this, but it turned out it looked great!
