It’s so much fun to make one of my favorite breakfast dishes in a vegan version.
Just because I wanted to have eggs benedict, I made sourdough English muffins.
Homemade vegan cheese spread.
Sauteed Balsamic-marinated Portobello mushrooms.
This is before I placed silk tofu on top.
Toasted sourdough English muffin, vegan cheese, Balsamic Portobello mushroom, Shiso leaves, and tomato.
Served with a drizzle of spiced yuzu sauce.
Scrumptious!
Happy Father’s Day!
Sourdough English muffins are one of my favorite things to make with my sourdough starter.
I started the process on Friday morning.
The plan was to have them ready for breakfast this morning.
Well, my starter, Bobby, was a bit sluggish and he needed time to be ready.
So I ended up cooking them tonight.
Well, I didn’t get to have them for breakfast, but I did get to enjoy them for dinner.
I’m always looking for new flavors I can use for my pancakes.
I found fresh Shiso, and I decided to chop the leaves finely and add it to my pancake batter along with lemon zest.
I call it “Shiso” but apparently it’s called “Tito Minto” at the Asian grocery store where I get it from.
We call it “shiso” in Japan, and I’m pretty sure they are the same thing, if not very similar.
I often call it Japanese basil, as it’s so flavorful, and you can use it for almost any dish where you would use Italian basil.
These pancakes turned out so delicious, and I absolutely loved them.
The bottom side shows the Shiso better.
Have a great weekend.
Remember my sourdough starter?
Well, we call him “Bobby” around here (lol).
He is doing well, healthy.
Today, I wanted to discard a little before feeding him, and I decided to make crackers with the discard.
This was so easy to make, and it turned out great!
I sprinkled vintage Merlot fusion salt, mostly for the pretty purple color.
While baking the crackers, I decided to make vegan feta because I don’t know about you but I do need some type of cheese spread for my crackers.
Crispy crackers, creamy vegan feta, and lingonberry jam.
So good!!
Where is my wine?
Everyone’s favorite!
Cocoa and banana muffins with chocolate chips.
Simply tasty.
I love oatmeal, and I eat it often for breakfast.
I usually don’t add anything except for cinnamon at times, mostly because I don’t want to add sugar and I genuinely enjoy the taste of oatmeal itself.
Oatmeal in miso broth with salted kombu seaweed, served with scrambled turmeric tofu, tomato, and scallion.
I’ve been re-growing scallion in water, and it’s going so well!
This is so good.
I’m sure I’ll be making various versions of savory oatmeal a lot.
The Asian grocery store I go to every week (usually Thursday or Friday, trying to avoid a crowd) has mung bean sprouts.
Sometimes they look super fresh and other times not so much.
Whenever I find super fresh looking ones, I buy a big bag.
Last time I was there it was my lucky day, and I also found beautiful baby bok choy.
That’s why I wanted to make a Korean flavor inspired bowl by showcasing them.
Kuruma-fu steak.
This is my favorite.
So sad this was my last few pieces I brought from Japan.
With lots of veggies.
I recently figured out a better way to cook brown rice.
Now I soak rice in water for about 30 minutes before cooking, which makes a huge difference!
The peaches I bought cheap were good but not the sweetest.
And I still had some rhubarb I got from my mother-in-law’s garden left (chopped and frozen).
So this is how I utilized them.
I was sure of the flavor combination of peach and rhubarb, but what I didn’t expect was this beautiful colors created together.
I did a little experiment with the crust this time by not using oil.
I used this recipe https://www.veganricha.com/vegan-strawberry-galette-no-oil/ as a base and changed a few things.
Galette crust: 1 cup all purpose flour, 1 cup whole wheat flour, 3 tbsp. almond flour, 1/4 tsp. baking soda, a pinch of salt, 1.5-2 tbsp. sugar, 1/4 cup coconut cream; with filling, bake 350F/45 min.
This turned out delicious!
I was nervous about the crust because I’ve never made crust without added oil (well, fat is from coconut cream).
But I really liked it!
It’s rustic, slightly softer than regular galette crust, and you can really taste the wonderful whole wheat flour.
I will definitely make galette using this crust again.
I wasn’t sure how it would turn out, but I was super happy with the result!
I bought this pan to make canelé, but I knew I wanted to use it for other things too, not just for canelé.
The lines show beautifully.
Looks like a flower!
I make curry udon often, but this is a bit different from what I typically make.
For this version I made the soup much thinner than usual, yet it was packed with wonderful flavors.
One of the toppings I chose was this turmeric cauliflower.
I cook regular cauliflower in water with turmeric, which gives the bright yellow color.
Vegan meatballs from Aldi.
We keep two to three bags in our freezer all the time.
