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Chocolat Bread
ショコラブレッド

This chocolat bread is messy, decadent, and heavenly delicious.

I was watching a show called, “The Best thing I Ever Ate” on Food Network, and Berkshire’s Bread &
Chocolate
was being featured as part of their “Messy” best thing episode.

Just looking at the lady eating the bread with her fingers covered with melty chocolate made me almost drool (lol).

So “make my own chocolat bread” got on my to-do list for the weekend.

I wanted to use good quality chocolate for this.

So I went to the rather higher-end grocery store in our neighborhood and found Madecasse chocolate discs.

What the package said was promising, and it turned out that I was very happy with the purchase.

Chocolate is the main player here, so you have to use good quality chocolate.

I tried to put as much chocolate as possible in the dough.

And this was what it looked like before going into the oven.

You can see some chocolate disks are peeking out at some spots.

(The one in the back is cranberry walnut bread.)

Very exciting moment.

Just out of the oven, and looks really good.

This messiness was exactly what I was hoping for!

I usually wait to cut my bread until it cools down, but this one, you don’t want to wait too long.

Slice and taste it when it’s still warm.

Who can resist this, right?!

This turned out to be an awesome breakfast bread.

Who said you can’t have chocolate for breakfast.

For some reason it seemed very appropriate, especially when served with a cup of black coffee.

Chocolat Bread – makes 2

*This is NOT Berkshire’s recipe. Their Bread & Chocolate is sourdough based, and this recipe is NOT.

about 100 ml lukewarm water
1/2~3/4 tablespoon kosher salt
1/2 tablespoon dry yeast
1 cup all purpose flour
1/2 cup whole wheat flour
about 1~2 cups good quality chocolate disks or chips
1 cup boiling water

1. In a tall container combine water, salt, and yeast. Mix well until the salt and yeast dissolve.
2. Add flour. Mix well with a wooden spoon or a hand. The dough should be rather loose.
3. Cover and let rise until doubled for about 2 hours.
4. Refrigerate the dough overnight; easier to form.
5. Divide the dough into two. Roll them flat. Place chocolate chips/discs. Make flat balls.
6. Place a pizza stone in the middle of the oven and a small oven(high temperature)-safe dish on another rack. Preheat the oven to 450F. Wait for 20 minutes.
7. Place the dough on the pizza stone. Pour 1 cup boiling water into the small dish; be careful, the water will splash.
8. Bake for 25~30 minutes.

Have an awesome Sunday everyone!

Natto Radish Soba
納豆ラディッシュ蕎麦

This was my quick meal.

I always enjoy a soba bowl like this.

Easy to make and very satisfying.

I happened to have natto beans and fresh radishes, and they always make a great addition to my soba bowl.

Drizzle soy maple sauce (dressing).

Set the table.

Bon Appetit.

Natto Radish Soba

100g cooked soba noodles
1 package natto beans
2 radishes, grated
2 tablespoons chopped scallion
3 tablespoons chopped tomato
1 tablespoon pickled eggplant (optional)
1 tablespoon chopped Shiso Japanese basil
soy maple sauce
– 1 tablespoon soy sauce
– 1/2 tablespoon white vinegar
– 1 tablespoon maple syrup
– 2 drops sesame oil
– salt

1. Serve soba noodles with the vegetables.
2. Make soy maple sauce. Mix all the ingredients well.
3. Serve the soba bowl with the sauce.

Indian Butter Cauliflower
バターカリフラワーカレー

When we switched from 95% to 100% plant-based diet about a month ago, I thought Indian food would continue to be a great option for us.

And then I quickly realized that it was a bit trickier than I initially thought.

Yes, there are dishes that are flavorful not because of the meat but because of rather a wonderful use of spices.

However, many of our favorite Indian dishes contained some kind of dairy products, like cheese, yogurt and cream.

Then I realized that I could use something else besides cream to make an Indian butter dish.

I use cashew nuts for other things where I would have used mayo, yogurt, or sour cream, so I decided to use cashew cream to see how it goes.

The result was awesome!

We got all the wonderful flavors from a mix of spices, but we also got the creaminess that we were looking for.

I have to say I really didn’t miss anything, meat or dairy cream.

This is going to be one of our go-to Indian dishes; although it will be hard to find an Indian restaurant who makes vegan butter curry…

There are pretty plates that do not look that good when food is served on, and then there are not-that-pretty plats that make any food look good.

This is one of that latter kind of plate (or I should say bowl in this case), and I absolutely love it.

I happened to find it on eBay many years ago, and it’s still one of my favorite dishes.

Indian Butter Cauliflower

1/3~1/2 cup cashew nuts
hot water
canola oil
4 cloves garlic, chopped
2 teaspoons chopped ginger
1 onion, chopped
1/2 cauliflower, cut into bite sizes
salt and pepper
1/2~1 teaspoon garam masala
1/2~1 teaspoon turmeric
1 tablespoon cumin
2 cinnamon sticks
2 bay leaves
water
1 can (28oz) whole tomatoes, pureed
1/2~1 can (6oz) tomato paste
sugar
salt and pepper
chopped cilantro or parsley

1. Soak cashew nuts in hot water that barely covers the nuts for 15~20 minutes.
2. Sautee garlic and ginger in oil. Add onion and continue to cook for another few minutes. Add cauliflower and continues to cook. Salt and pepper.
3. Add garam masala, turmeric, cumin, cinnamon sticks, and bay leaves. Mix well.
4. Add water to barely covers the vegetables. Boil and then turn down to low heat. Continue to cook until the cauliflower is cooked through.
5. Add pureed tomatoes, tomato paste, and sugar. Mix well.
6. Puree the cashew nuts until smooth and creamy. Add the cashew cream to the curry. Salt and pepper. Serve with chopped cilantro or parsley.

Lemon Lime Avo Ice Cream
レモンライム・アボアイスクリーム

I made this ice cream a few weeks ago and forgot to post it.

It’s getting a bit cooler here in Minnesota, and I thought I should post it before fall arrives!

The motivation for making this ice cream came from a large bag of lemons I bought.

I needed a lemon for something, but when I saw a large bag of a half dozen lemons priced for less than the double the price of ONE lemon at another store, I had to pick the large bag.

So I needed to make something to use them.

The problem was that I used avocado as a base, so it’s naturally green colored.

I quickly realized that I couldn’t call it “lemon” ice cream when it was so green like Green Giant!

So I decided to call “lime lemon ice cream”, and if I called it that, I had to add lime juice, so I did (no picture, but trust me there is fresh lime juice in this).

Like the other avo ice cream I made, the texture is absolutely amazing!

Super creamy and very satisfying.

Lime Lemon Avo Ice Cream: 2 avocados, lemon juice, lime juice, sugar

No-Meat Pepperoni
肉じゃないペパロニ

This is probably one of my best culinary creations.

No-meat pepperoni!

Doesn’t this look like real pepperoni?

But there is absolutely no animal meat in this one.

Interested in finding out how to make this?

Well, it’s actually quite simple to make it.

What you need is king mushrooms.

Slice them thin.

You marinate them overnight.

When cooked in the oven, it’s like magic.

They turn into no-meat pepperoni, or PB (plant-based; which I probably prefer) pepperoni.

King mushrooms are one of my favorite ingredients, mainly because of its texture.

Because of the unusually strong “meaty” texture for a vegetable, it adds so much interest to any dish, whatever you are making.

It’s one of my go-to ingredients, especially now we don’t eat meat.

This king mushroom “pepperoni” not only has a great texture but also is absolutely delicious, too!

I honestly like this so much better than real pepperoni which I was never a big fan of even when I was still eating meat.

So it was almost necessary to make pizza when you have such awesome “pepperoni”.

Don’t you think?

We just used the vegetables we had that day (onion, green onion, black olives) and the PB pepperoni.

We first spread red sauce, put the vegetables (and the “pepperoni”), baked the pizza, and then we drizzled my cashew “cheese” right before serving.

I also sprinkled chopped Japanese basil leaves on top.

It was so delicious!!

I would order pepperoni pizza if they had my pepperoni on it (lol).

I just made a second batch of PB pepperoni.

This time I decided to put them in the freezer because I want to see how they will turn out when I use the frozen version for pizza.

I’ll let you know how it goes.

PB (No-Meat) Pepperoni

5~6 large king mushrooms, sliced
marinade
– 75ml soy sauce
– 75ml maple syrup
– 1/4 teaspoon crushed red pepper flakes
– 1/4~1/2 teaspoon paprika
– 1/2~1 teaspoon ground fennel seeds
– 1/2 teaspoon garlic powder
– salt and pepper
canola oil

1. Slice king mushrooms. Put them in a large glass container. Add the marinade ingredients to the container. Mix well using a spoon until all the mushroom slices are coated with the marinade. Let them marinate in the refrigerator overnight.
2. Preheat oven to 400F.
3. Remove the slices from the marinade. Pat them dry with paper towel to remove the excess liquid.
4. Line two sheet pans with aluminum foil. Thinly coat the foil with oil; use a brush. Place the mushroom slices on the foil in a single layer. Lightly brush the top of the slices with oil. Salt and pepper.
5. Bake for about 10~15 minutes. Check frequently. Depending on the thickness of the mushroom slice and the location inside the oven, some of them cook faster than others.

These are kind of addictive, and I have a hard time stopping eating!

Breakfast Fruit Nachos
朝食フルーツ・ナチョス

Who said you can’t snack in the morning?

When I have beautiful fruit like this, I want to start the day eating lots of it!

I cut them into small pieces.

Easy to scoop up with chips this way.

Here is the first layer.

Looks like a wreath.

Tortilla chips made with stone ground white corn, red quinoa, and black beans.

We always have several different kinds of chips in our house.

Terry is sort of an expert to spot good chips wherever we go for grocery shopping.

A drizzle of cashew cream and sunflower butter and fruit were placed between layers and on top.

This was such a great idea!

How fun is it you get to eat breakfast with hands?!

I didn’t think I was that hungry, but Terry and I devoured this.

Each bite is absolutely perfectly delicious.

Even though it looks like a snack, this breakfast is nutrition-packed with all the fresh fruit!

I drizzled a little maple syrup at the end, but it can be optional.

I spotted this mug at Anthropologie, and fell in love with the colors and the design.

This is my new mug, and this one is Terry’s.

One of the things in cups (and bowls, too) I look for is some design inside the cup (or bowl).

And this mug passes the test.

Breakfast fruit Nachos

cashew cream “cheese”
– 1/2 cup cashew nuts
– hot water to cover the nuts
– fresh lemon juice from 1/2 lemon
– about 1 tablespoon sugar
– salt
tortilla chips; I used Trader Joe’s Quinoa Black Bean chips
1/4 cup sunflower butter
2 cups chopped fruit; I used mango, banana, grapes, cherries, and blueberris
fresh mint

1. Make cashew cream “cheese”. Put nuts in a tall container. Add hot water to cover the nuts. Let them soak for at least about 15 minutes. Add the rest of the ingredients. Puree until smooth using a hand blender.
2. Place chips on a plate. Drizzle the cashew cream “cheese” and sunflower butter. Sprinkle some fruit.
3. Place another layer of chips. Drizzle the cashew cream and sunflower butter. Place a pile of fruit in the middle. Sprinkle fresh mint leaves.

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