Nuts

by : Reiko Mushroom, Nuts, Pasta/Noodle/Rice, Peppers, Potato/Squash, Root vegetable, Vegan, Vegetarian

Crimini Fritter Bento Box
きのこフリッターBENTO

Last week I was rather home-bound due to some obligations I had.

I did go to work but other than that I was home, and I didn’t leave the house at all over the weekend.

What do you do when you have so much time at home?

Make a bento box (lol)!

So I got busy and made these.

Sesame carrot. Crimini fritters.

Miso peppers. Maple yams.

The cirimini fritters were so light and crunchy outside and flavorful inside, and I knew this had to be the star of this bento box.

This is a small bento box, but I was happy to be able to squeeze three of these beauties in.

Bento box is a form of art, if you ask me.

When I was in Japan, I never thought of it that way, but now I strongly believe it.

It almost gives me a chill when I think samurai people would be eating lunch like this 500 years ago!

Also, Bento box is not only beautiful but also a healthy option as you get to eat a little bit of a variety of things.

And it’s even better when it’s vegan!

Well, this bento box making was such a fun experience.

I might make one again next time I’m home-bound!

I’m on Instagram.

November 1, 2016

by : Reiko Mushroom, Nuts, Soup, Vegan, Vegetarian

Mushroom Chestnut Soup
きのこ栗シチュー

What’s more seasonal than this?!

Fall is known as a season for having a big appetite in Japan.

There are several food items that are appreciated particularly during this season, and mushroom and chestnut are a few of those fall foods.

These beautiful mushrooms were from the local Asian grocery store.

If you ask me they have the best freshest mushrooms in town!

I also found these beautiful roasted chestnuts at the Asian market.

The only thing unexpected about them was that they were not shelled.

Luckily there was already a slit made in the middle, so it was pretty easy to get the job done.

This soup is super creamy, yet vegan.

And did I say it’s delicious?!

Mushroom Chestnut Soup

canola oil
4 garlic cloves, chopped
1 onion, chopped
3 stalks celery, chopped
1.5 cups BunaPi mushrooms
1.5 cups Maitake mushrooms
1 cup roasted chestnuts
3~4 cups soy milk
2 bay leaves
sugar
salt and pepper
paprika

1. Sautee garlic, onion, and celery with oil. Tame them out.
2. Add some more oil if needed. Sautee mushrooms. Add chestnuts.
3. Bring the sauteed vegetables back into the pot.
4. Add soy milk and bay leaves. Boil and then turn down to low heat.
5. Add sugar, salt, and pepper.
6. Serve with paprika.

I’m on Instagram.

October 20, 2016

by : Reiko Breakfast, Nuts, Vegan, Vegetarian

PB&J Pancake Sandwich Bites
PB&J 一口パンケーキサンド

I like the general idea of PB&J sandwich, but I always felt it could be better.

The rich, thick, and slightly salty peanut butter does go well with the sweetness of the jam, but it felt something is missing for some reason.

So I decided to add some fresh fruit to my PB&J, and it made the sandwich 100% better!!

I think that was exactly what was missing. The fresh juiciness.

These almond mini pancakes were used to hold the peanut butter, lingonberry jam (one of my favorite jams), and fresh fruit (I used bananas, strawberries and nectarines).

You can eat these with one or two bites and these are absolutely wonderful for breakfast, brunch, or a snack.

I’m not a mom, but I would approve these as my kid’s quick snack.

This morning I saw these beautiful flowers on my shamrock plant and it brought me such a joy.

These white flowers are so simple yet beautiful.

This is definitely one of the strongest plants I’ve ever had. (because it’s surviving under my care!)

PB&J Pancake Sandwich Bites

almond pancakes: it makes a lot of bite sized ones, a lot more for 2 servings
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup almond meal
1 tablespoon flaxseed meal
3 tablespoon cane sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup unsweetened apple sauce
1 1/2 cup almond milk
1 tablespoon canola oil
canola oil for cooking

peanut butter
lingonberry jam
fruit (I used bananas, strawberries, and nectarines)

1. Make pancakes. Combine all the ingredients. Lightly coat the griddle surface with oil. Cook pancakes for a few minutes each side.
2. Spread peanut butter on one pancake, and spread jam on another pancake. Sandwich fruit.

I’m on Instagram.

July 30, 2016

by : Reiko Nuts, Pasta/Noodle/Rice, Vegan, Vegetarian

Oregano Pesto (Vegan)
オレガノジェノベーゼ

Remember the fresh oregano I got from our friend?

After making the bread, I still had a lot left, and I was feeling a bit of pressure.

My friend suggested drying it, but I really wanted to use it as fresh because how often do you get to enjoy this much fresh oregano?!

So I was thinking what I would do with other types of herb if I have a lot of it, and I came up with the idea of oregano pesto!

I wasn’t too sure of how it would turn out.

Well, it turned out awesome!!

I wanted to keep it vegan, so there is no cheese in this pesto: fresh oregano, garlic, cashew nuts, lemon juice, olive oil, sugar, salt, and pepper.

I accidentally (I wasn’t paying attention as usual) added a little more nuts than I was initially planning, and it kept my pesto from showing the bright green color.

But it tastes absolutely delicious!

I think the extra nuts probably contributed to the well balanced flavors after all (Or I’m just trying to justify my error?! (lol)).

It was served with fusilli (Terry is converting me to short pasta!) and grape tomatoes.

Of course, garnish the whole dish with beautiful fresh oregano that I kept just for this shot!

Oregano Pesto (vegan)

4 cups fresh oregano leaves
8~10 cloves garlic, cooked for a few minutes
1 cup or so cashew nuts, soaked in hot water
lemon juice, from 1~2 lemons
sugar
salt and pepper
olive oil
water where garlic was cooked

1. Combine all the ingredients. Puree in a food processor. Add olive oil and water little by little to achieve the preferred texture and flavor.

Yes, my Saturday morning starts with a trip to the farmers market.

Have a great weekend everyone!!

I’m on Instagram.

June 25, 2016

by : Reiko Breakfast, Nuts, Vegan, Vegetarian

Banana PB Breakfast Tacos バナナとPBで朝食タコス

Because I liked these tortillas so much that I decided to make breakfast tacos with them.

(I’ve made these vegan tacos with these tortillas, too.)

Ingredients, like banana, peanut butter, and maple syrup, are not new as breakfast items, but putting all these on tortillas may surprise some people.

Well, I never thought of doing it until I found these tortillas myself!

I usually like my beverage hot or warm, but this has been one of our favorites since it’s been pretty warm here in Minnesota: cold press coffee with maple syrup and almond milk.

My new dish towel from Crate and Barrel.

Love the color and the texture (I also bought the red one, too.)

One of my favorite stores to look for kitchen stuff.

I always seem to find something I like there.

Banana PB Breakfast Tacos

2 tortillas, warm
2 tablespoons peanut butter
1 banana, sliced
1~2 tablespoons dry cranberries
1~2 tablespoons walnuts, chopped
a sprinkle cinnamon
1~2 tablespoons maple syrup

1. Spread peanut butter on warm tortillas.
2. Place banana, cranberries, walnuts on top. Sprinkle cinnamon.
3. Serve with maple syrup.

I’m on Instagram.

2 Comments

May 26, 2016

by : Reiko Leaf Vegetabes, Nuts, Pasta/Noodle/Rice, Vegan, Vegetarian

Vegan Nam Khao ラオス風ココナッツライスサラダ

I just talked about my recent favorite TV cooking show in this post, but today I want to tell you my all time favorite Foodnetwork show, Diners Drive-ins and Dives.

I believe a big factor of this show’s success is Guy Fieri, the show’s host (he is awesome!), but the concept is just brilliant as well.

I love seeing all the great things those chefs of small restaurants are doing. I’ve seen chefs making pretzel buns from scratch they use for their burgers or making pasta from scratch for their authentic Italian dishes in tiny kitchens (or even in a food truck sometimes)! There really isn’t any excuse for three-star restaurants using too many store-bought products!

Anyway, I recently saw this episode, and my eyes were glued to this Laotian salad called Nam Khao.

I had never seen or heard of it before, but it looked and sounded so good, and I had to try it.

Nam Khao is fried coconut and rice balls served with pork, peanuts, scallion, herbs, etc., and lettuce leaves.

Since I wanted to keep mine vegan, I omitted pork and instead I added some ingredients that were not included in their recipe, such as kimchi, fried onion, and radish.

This was so flavorful.

I definitely did not miss pork.

I also did not make balls. I just fried the rice/coconut mixture, but I think I succeeded in creating flavors I wanted by cooking it over a high heat and slightly burning the rice.

Love dishes like thins. The flavors are totally new and unique.

If you like coconut, this is a must-try!

And if you are interested in other rice salad ideas, check out this, this, this, or this.

Vegan Nam Khao adapted from this recipe

1.5~2 cups jasmine rice, cooked
1/2~1 cup shredded unsweetened coconut
sugar
1/2~1 teaspoon red curry paste
1/4 onion, chopped
salt
soy sauce
hoison sauce
canola oil
lime juice
1/2 cup chopped cilantro
1/4 cup chopped scallion
1 teaspoon chopped ginger
1/2 cup radish, chopped
1/4 cup peanuts, chopped
2 tablespoons kimchi, chopped
1/4 cup fried onion (good quality)
sugar, if needed
Romaine lettuce leaves
mint leaves
1 lime

1. Mix rice, coconut, sugar, curry paste, onion, salt, soy sauce, and hoison sauce.
2. Fry the rice/coconut mixture in oil over a high heat. Remove from heat.
3. Add lime juice, cilantro, scallion, ginger, radish, peanuts, kimchi, and fried onion. Mix well.
4. Add sugar if needed.
5. Serve with lettuce leaves, mint leaves, and lime wedges.