by : Reiko Bread, Uncategorized

Wild Rice Cranberry Seed Rosemary Crusty Rolls
ワイルドライスクランベリーシードローズマリーロール

Well, I still had some leftover cooked wild rice.

So I decided to add some to crusty rolls.

I also added dry cranberries, sunflower seeds, and chopped fresh rosemary.

I love how they turned out.

The rustic look is just irresistible.

Just because I wanted to try it right out of the oven, I skipped breakfast (or waited for this late breakfast).

This is how it looks inside.

It was delicious as it was, but I do admit that it was better with my homemade vegan butter.

One of my favorite mugs.

Made by a local potter.

I also baked whole wheat boule, as well.

There is nothing better than starting the day with freshly baked bread.

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by : Reiko Asian Food, Fruit, Rice/Grains

Apple Fried Rice
りんご炒飯

Yes, I’m still enjoying creating dishes featuring apples.

This time fried rice!

You know, many Thai restaurants serve pineapple fried rice, and the idea came from it.

Apples get caramelized and create wonderful flavors.

Apples and tempeh were cooked first, rice and green onion were added and then they were fried together.

Looks good, doesn’t it?

It was so tasty!

If you like pineapple rice, you will love this one.

The apple fried rice was served with a little bit of this and that.

I love having small dishes like this for my meal.

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by : Reiko Japanese Food, Mushrooms, Noodles/Pasta

Mushroom Soba Soup
きのこあんかけ蕎麦

I eat soba noodles all year round.

But this time of the year I like them in hot soup.

This mushroom soba soup was fantastic.

It’s not only tasty but also warms my body (and soul!) so well.

I’m the only one who does this around here, but it’s a habit.

This is the Japanese way to start a meal.

Put the hands together like this and say “Itadaki-masu.”

I love mushrooms, and I always buy some kinds of mushrooms every week.

This time I used Maitake and Enoki.

Have a great week everyone!

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by : Reiko Breakfast

Wild Rice Cornmeal Pancakes
ワイルドライスコーンミールパンケーキ

Pancake breakfast for the weekend!

I had some leftover wild rice, and I thought wild rice and cornmeal would go well together.

I don’t eat wild rice too often because it takes a long time to cook, so it’s not very practical.

But I do like it a lot, mostly because it’s known as “Minnesota” food, and the texture is wonderfully unique.

They turned out great!

This picture shows the wild rice well.

Love the texture.

The pancakes were served with homemade vegan butter, apple compote, and salted caramel maple syrup.

They were so good, and my husband and I devoured them!

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by : Reiko Beans/Lentils, Soup/Stew, Tempeh

Apple Chili
りんごチリスープ

Yes, you read it right.

Apples in chili!

Since I still had beautiful apples we got from the local orchard, I wanted to enjoy them in a unique way.

Besides apples in this chili you’ll find onions, red peppers, tempeh, and black beans.

The sweet and tart flavors from the apples were surprisingly good in the chili.

This was my first time putting apples in chili, but I really liked it.

A new discovery!

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by : Reiko Mushrooms, Sandwiches

His & Hers Blue Cheese Burger
あなたと私、ブルーチーズバーガー

A hamburger with blue cheese was always my husband’s favorite.

Since I recently made a fresh batch of vegan blue cheese, I thought it was time to make a burger for him.

A homemade bun, homemade vegan mayo, Dijon mustard, arugula, soy burger from Aldi, Japanese Worcestershire sauce, fried onion, and blue cheese.

A lot of blue cheese!

And this one was for me.

Double portabella steaks in place of a soy burger.

The homemade buns were made with fresh rosemary.

I hope everyone had a great start of the week!

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by : Reiko Bread, Breakfast

Calville Blanc Almond Ring
カルヴィルブランアーモンドリング

I could call it “Apple Almond Ring.”

But since the apples I used had a beautiful name like “Calville Blanc,” I had to use it.

Yesterday we went for a drive because it was such a beautiful day.

Our destination was a local orchard called Sweetland Orchard.

We got to sample various apples, and we came home with two that we liked the best.

Interestingly, the two kinds we picked had the ugliest (sorry!) look, but our decision was unanimous.

As I said, one of them was Calville Blanc (the ones on the right in the picture above).

I filled the bread with delicious Calville Blanc and almond cream.

 

I was pretty confident that this would probably turn out good, but this turned out amazing!

Love how it looks.

I was initially thinking of drizzling icing or sprinkling powdered sugar, but I liked how it looked so much that I decided not to cover it.

This is probably one of the best breads I’ve ever made!

The almond cream is creamy inside and a bit crispy on top.

The apple has the perfect sweetness and tartness together.

The bread is soft and moist.

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