I’ve been having so much fun baking Shokupan lately.
This time, a purple potato version!
Can you tell how soft it is?
Toasted.
It really shows off the beautiful purple color when toasted.
I’ve been having so much fun baking Shokupan lately.
This time, a purple potato version!
Can you tell how soft it is?
Toasted.
It really shows off the beautiful purple color when toasted.
It’s been a while since the last time I made ramen.
I don’t really have any specific restaurant that I like to go for vegan ramen at this time, so if I want to eat ramen, there is no choice but to make it myself.
One of the reasons I decided to make ramen this time was because I found this at the local Asian grocery store.
Wood ear mushrooms!
It was the first time I saw it at that store, and I got so excited because wood ear is one of my favorite toppings on my ramen.
This is what it looks like.
It looks more “alive” when rinsed.
Th other toppings I used were corn, a vegan egg, scallion, and roasted seaweed.
It was so good!
I feel like I’m baking Banana Shokupan every weekend.
That’s how much I’m obsessed with this bread.
The smell and the flavor of the banana in this bread is just amazing.
This time I added cardamom, and the combination of cardamom and banana was fantastic.
Toasted.
I wish you could smell it!
Suki-Ni is a home-cooked dish.
You put whatever (usually beef and vegetables) in a pan and braise them in sweet soy sauce based broth.
Nothing fancy, but it is an ultimate comfort food for me.
This was made with A-GE (fried soy), Daikon radish, Napa cabbage, carrots, scallion, and Ito-kon noodles, etc.
I was excited making Suki-Ni, but I knew there was something I could add to make it even better.
A vegan yolk.
This is a little Japanese of me (lol).
I saw several pictures of Cinnamon Roll Oatmeal on Instagram, and I decided to try making one myself.
I like cinnamon rolls.
I love the flavor, but I do not love the amount of sugar that they contain.
So I decided to keep the flavor but minimize the sweetness.
Oatmeal was cooked with water, and then salt and cinnamon were mixed in.
The next layer was the paste of dates and cashew nut mixture.
It was also flavored with salt and cinnamon.
For the fun swirl I used dairy free (not-too-sweet) almond-milk vanilla yogurt.
My husband and I really enjoyed this.
Flavorful and guilt-free, perfect breakfast!
I’ve made crackers using sourdough discard a few times, but this may be the best one.
I did serve them with olive salad for the picture (and it was good!), but you don’t really need anything.
They are delicious as they are.
I like baking, and you probably know but I enjoy baking bread a lot.
But bagel is one of my favorite bread to make.
It’s easy and quick.
The whole process is fun, from forming, boiling, to watching them rise in the oven.
And they almost never fail!
I always liked bolognese when I was a meat eater.
It’s been a while since I had bolognese, and it was time to make vegan bolognese.
Really good one.
And of course I had to have homemade pasta.
My vegan bolognese was made with lentils and ground freeze-dry tofu, mixed with a lot of veggies.
Delicious!!
Completely satisfied my craving.
I’ve said this before, but Hoji-Tea is the next Macha!
The trend has already started in Japan, and you find a lot of interesting and delicious Hoji-Tea sweets and baked goods there.
Last time we were in Japan about a year ago, we got to enjoy some wonderful Hoji-Tea sweets, such as Hoji-Tea tiramisu and Hoji-Tea ice cream.
Hoji-Tea is a popular Japanese roasted tea, and it has a distinct roasted flavor.
Looking good, just out of the oven.
At this point I knew this turned out exactly how I wanted.
Silky soft!
So good!!
I loved the beautiful earthy color, too.
I was never a big fan of chicken nuggets, but I do like tofu nuggets.
I didn’t want to deep-fry them, so I made them flatter so that they were easier to cook with not too much oil.
Crispy outside.
The inside was moist, but has a nice firm texture.
It’s a great snack, but once you start eating, it’s hard to stop.