This is another way to showcase my vegan char-siu.
I simply placed sliced char-siu over brown rice and served with my vegan egg (yolk).
So good!!
Bagels, bagels, and bagels.
This time I made plain and cinnamon-cranberry ones.
I would have used raisins instead of craisins, but since I wanted to share them with my hubby, who will not touch anything with raisins, I decided to go with cranberries.
These turned out great.
I love having toasted bagels for breakfast.
Hope everyone is having a great weekend.
I feel a bit silly when I say “Vegan” to name the dishes I post.
Because everything I post on this blog are vegan.
But with a few dishes like this one I feel it’s necessary to say it because otherwise people may think I am eating animal-based food.
When I posted my vegan egg on Instagram recently, a vegan friend said she almost had a heart attack because she thought it was a real egg.
Since my first vegan Char-Siu (previous post) turned out fantastic, I decided to make ramen to enjoy it.
Char-Siu is one of the most popular toppings for ramen in Japan.
It has been a long time since I had my last Char-Siu ramen, and I was so excited.
There are ramen shops in the U.S. that serve ramen that “can be made vegan.”
But often time you find out it’s made vegan by subtraction, and you realize four out of the five toppings disappear from your bowl.
Well, that’s why I eat out less and less and cook at home more and more because I can make what I want, exactly the way I like it.
Ta-da!
Vegan ramen with an “egg” and “char-siu.”
No subtraction here.
Have a great weekend everyone!
This is another game-changer!
When I made the awesome vegan eggs shttps://sideb.culinarytribune.com/2020/09/08/vegan-soft-boiled-egg%e3%83%b4%e3%82%a3%e3%83%bc%e3%82%ac%e3%83%b3%e5%8d%8a%e7%86%9f%e5%8d%b5/ , I noticed that the same recipe-creator had another video.
I got so excited when I learned that the video was showing how to make vegan Char-Siu.
I mostly followed the recipe, only making some minor changes mostly because I didn’t want to do the hard work (I didn’t peel bean skins, I used food processor instead of mashing beans with fingers, etc.), and it turned out AMAZING!
Char-Siu is basically braised pork.
Very popular in Japan.
Seriously.
I would totally believe it’s meat.
Can you see there are two parts, the red meat and the fat.
This is delicious as is already, but I’m so excited to use it to make some awesome dishes.
Interested in how to make it?
Check out https://www.youtube.com/watch?v=ssz6vlrNYzE .
These guys are awesome!
This is my kind of toast!
Toasted crusty bread, vegan white cheese (this one tastes like the mixture of goat, feta, and cream cheese), apple slices, walnuts, fresh arugula, and a drizzle of lavender balsamic glaze.
The lavender balsamic glaze takes this toast to the next level.
Sophisticated and scrumptious!
I saw this bread on Instagram and thought it would be fun to try.
One of the fun things about this bread was to bake it in a bowl.
I made two loaves, both about 40% whole wheat flour.
This is the plain one.
This is the sesame version.
I’ve been looking for a recipe for simple bread that I could use to make sandwiches.
This is pretty good, but I’ll keep looking.
The recipe is from https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/ .
I made black bean brownies https://sideb.culinarytribune.com/2020/09/03/black-bean-brownies-with-cocoa-cream-cheese-frosting%e9%bb%92%e8%b1%86%e3%83%96%e3%83%a9%e3%82%a6%e3%83%8b%e3%83%bc%e3%80%81%e3%82%b7%e3%83%a7%e3%82%b3%e3%83%a9%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0/ last week.
We loved it so much and quickly finished it.
Baking was not today’s plan, but I had craving for these brownies, and I happily added that to my to-do list.
Last time I used a date in place of brown sugar, and this time I used date sugar that I had recently bought, and it worked great as well.
My craving was not only for the brownies, but brownies “with peanut butter frosting.”
These turned out great, and I thoroughly enjoyed them with my afternoon cup of coffee.
Because the main ingredients are black beans, oats, and cocoa, it’s “gentle” on our body.
I’m beyond excited about my new vegan eggs, and the only thing I can think of is egg dishes I haven’t been able to make as a plant-eater.
This avocado “egg” toast was exactly what I wanted, and more.
If you are interested in the vegan “egg” see the post before last.
My vegan eggs (previous post) turned out perfectly today, and I wanted to make something to showcase them.
I looked inside my fridge, and it looked like I had enough food to put together a bowl of bibimbap.
I’ve made bibimbap many times before without an “egg,” but the “egg” definitely gives it a complete look.
It really is a game-changer!
It’s a game-changer!
My first vegan boiled egg.
Did I say it’s vegan?!
Here is proof.
I made them!
Brown rice.
Vegan soft boiled egg.
Soy sauce.
Who knew this was possible?!
I used this recipe https://www.youtube.com/watch?v=ulz8RCiPNzc (Japanese) as a base.
(I just found her video in English as well -> https://www.youtube.com/watch?v=5mANUZa8OAs .)
This time I made my yolk firmer than hers.
I now know how to adjust the firmness, so I’m planning to make more with softer/runny yolk next time.
