Vegan and gluten-free brownies.
Made of rice flour.
It was okay when out of the oven, but it was SO GOOD after refrigerated overnight.
The texture changes in a major way.
This is great for my coffee time.
Minnesota is the largest producer of wild rice.
Yes, that’s one of the reasons why I like it, but it’s rally great rice.
If you’ve never tried it, you should.
The texture of wild rice is so unique, and I love it.
Wild rice, vegan chicken, asparagus, mushrooms, and Dijon white sauce.
Fried onion makes any casserole better!
Making omelet in a waffle maker!
When I saw my Instagram friend’s story yesterday, I wanted to try it myself, in a vegan version.
Homemade vegan steak.
I cut it into small pieces and sautéed.
Hash browns.
Both go on the waffle maker.
And then “egg” mixture (tofu, turmeric, cumin, sugar, salt, pepper, nutritional yeast, garbanzo flour, soy milk, water).
Perfectly cooked!
So crispy.
Can you see the bits of “meat” and potatoes?
Served with fresh spinach-arugula leaves, spicy mayo, and balsamic glaze.
Delicious!!
If I ever opened a restaurant, this would be on the menu (lol).
Here is an arranged version of the rice bread.
I added one of my favorite spices, turmeric.
This bright yellow color is exactly what I wanted.
This rice bread is so soft and moist, and we absolutely love it.
It has become a staple at our house.
I had a little extra dough, and I baked it in a small indivisual dish.
When I switched to the plant-based diet, I didn’t think there would be a day I could eat Katsu curry.
Why I made this “chicken” Katsu?
Well, it is because I wanted to eat Katsu curry.
Thick Japanese curry and rice.
I like my curry and rice served with a little pickles.
Super happy with the result!!
I loved this vegan chicken recipe so much.
You don’t need any crazy ingredients, and the whole preparation and cooking process is so easy and quick.
Remember I made fried chicken with this?
This time I decided to turn the chicken into Panko crusted Katsu.
Crispy outside and juicy inside.
Come back to see how I enjoyed this Katsu.
Good morning.
I was not at the best condition yesterday, but today I’m feeling so much better and I’m ready to spend more time in the kitchen today.
I don’t know why I felt the way I did yesterday.
Maybe it was the stress related to all that is happening right now.
But I try to focus on what I have control over.
What we eat is definitely something we have control over.
I wanted to make a nutritious meal for breakfast.
Fried rice, scrambled tofu, sautéed asparagus, spinach-arugula salad, grapes, and a cup of coffee.
I’m not a big fan of canned vegetables, but there are some jarred vegetables I like.
Mostly picked stuff, like beets, olives, and a mix of various vegetables, like this one.
They are handy when I want some vegetables on my plate quick.
I usually have a lot of energy on weekends (lol).
It takes me forever to get out of bed usually, but I’m wide awake at 5:00 a.m. when I don’t go to the office.
But today my energy was a bit low, and I was kind of lazy.
A good thing is that I never lose appetite even on a day like this.
I was in a mood for soba soup for lunch.
So, this is what I ended up with.
Soba noodles, Kombu-soy sauce based soup, Natto, and green chile.
Yes, the green chile is an outsider here, but I really enjoyed the fresh spiciness in the soup.
Another fun recipe from Ms. Shiori.
Isn’t this cake beautiful?
Who knew, the major ingredient of this cake is rice, not rice “flour.”
It was not too heavy and not too light.
And perfectly moist.
I enjoyed it with whipped coconut cream.
Scrumptious!
