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Tomato Mini Sandwiches
トマトのミニサンド

These mini pumpkin rolls were great with vegan butter, but they were also wonderful when made into sandwiches.

I absolutely love their orange color.

The main ingredient was these beautiful tomatoes I found at the local grocery store.

These vine tomatoes look so fresh and alive.

I prepared mustard coleslaw.

I like my coleslaw fresh and crunchy, so I always make it right before I’m very close to serving it.

I forgot about their silly faces.

Here is the assembly station.

I’ve been using kosher salt for many years now.

I like its milder taste, and it seems that it makes all the food taste better.

These are simple veggie sandwiches that feature the fresh and juicy tomatoes.

You place avocado first, and tomato, and then the mustard coleslaw.

These are small sandwiches and you can finish one with a few bites.

You can see how small these sandwiches are compared to my hand; I do have big hands (lol).

It can be a perfect light lunch or a healthy snack for kids.

Just looking at this silly “face” always makes me smile.

Have a great start of the week everyone!

Hot and Sour Soup
酸辛スープ

November in Minnesota is probably my least favorite month.

It’s not only cold but also gloomy.

I recently heard a local meteorologist confirm that we get the least amount of sun in November in Minnesota.

What do I want to eat on a gloomy day?

Well, soup is one of my favorite go-to food.

I found something interesting at the farmers market and I thought it would be fun to try it.

Jerusalem Artichoke.

I’ve never heard or seen it before, and you know me, when I find something new I want to try it.

The vendor recommended using it for soup, so I thought it would be perfect.

The beautiful Napa cabbage was from the same farmers market too.

I added whole lots of other veggies too, including Shitake mushrooms.

A bowl of soup really seems to make everything okay, even a long period of dark old days…

Stay warm everyone!

Oh, I also made chips with the jerusalem artichoke, and they were tasty, too.

Breakfast Super Cookies
ざくざく朝食クッキー

Now I’m an adult, I can basically eat anything I want.

Even cookies for breakfast, right?!

I just put in all my favorite nuts and dry fruits, etc., to the batter, spread the dough on the pan, and baked it.

Tasty!

I’ve been bombarded with catalogs the past few weeks, and I’m sure it is likely to continue until Christmas.

I usually don’t buy things just because it’s that season, but last night I stopped at a store just to browse, and ended up finding and buying an awesome pair of jeans that was 40% off because of their early Black Friday sale.

I’ve been looking for non-skinny jeans for a while, and I’m so happy I finally found one; do you know how hard it’s been to find jeans that are NOT skinny?!

Have a great weekend everyone!

Breakfast Cookies ; these cookies are extremely easy to crumble.

150g all purpose flour
100g whole wheat flour
two pinches salt
80g maple syrup
60g plus about 1/3 cup canola oil
1/2~1 cup oats
1/2 cup dried cranberries
1/4 cup golden raisins
1/4 cup almond slices
1/4 cup chopped walnuts
1/4 cup Super Seed & Ancient Grain Blend (from Trader Joe’s): sprouted buckwheat, sprouted millet, chia seed golden flax seed, red quinoa, shelled hemp seed, and amaranth

1. Preheat oven to 350F.
2. Mix all the ingredients well. Spread the dough on a sheet lined with parchment paper. Cut into bite sized cookies with a knife.
3. Bake for 20 to 25 minutes or until baked through.

Tofu Corn Triangles
豆腐とコーンの三角揚げ

There are so many things you can do with wonton wrappers.

But if you don’t know what to do, fry them!

Doesn’t everyone say anything fried tastes good?

These triangles were stuffed with a mixture of tofu, corn, ginger, and garlic.

I typically deep-fry something like these, but this time I “shallow-fried” them, with less oil.

They still turned out nice and crunchy.

Since there is no raw meat inside, it doesn’t take too long to cook these triangles.

I served them with store-bought sweet chili sauce.

Such a tasty snack!

Pumpkin Rolls
南瓜パン

Technically these may have to be called “squash” rolls, because I used this Red Kuri Squash.

I love lining up these little guys.

They look so cute.

I always like to keep several kinds of nuts or seeds in the house, and this time of the year I almost always have pumpkin seeds around.

Seeds and nuts make a great snack.

Just out of the oven.

These rolls taste the best when just out of the oven and still nice and warm.

They keep the color well, outside and inside.

Look at this beautiful bright orange color.

When I was taking the pictures, I didn’t notice at that time, but later when I was editing them, I realized that each roll had a silly face!

These were delicious when eaten with my homemade vegan butter.

Have a great weekend everyone!

Bruschetta with Tomato and Corn
ブルスケッタ、トマト&コーン

We had a couple of new friends over for a happy hour on Friday.

I thought it would be a good opportunity to come up with tasty but easy-to-make appetizers/snacks that are 100% plant-based.

Of course in Minnesota at 5 o’clock it’s already too dark for me to take pictures, so this was our brunch from some of the happy hour snack leftover the next day.

Over the years I’ve learned that it’s okay to get some help from stores and you don’t have to make everything yourself.

Our local grocery store has a fantastic olive bar and I got some various kinds of olives.

Dried fruits and roasted nuts are other things that I also like to serve as a snack.

But there are pre-made or straight-from-the-store items that I do not care for, and hummus is one of them.

Hummus tastes so much better when it’s freshly made at home.

The center of my happy hour table was the bruschetta.

This one is the tomato-olive-basil version.

For the happy hour snack, I cut them into smaller pieces so that it was easier to eat.

This was my original, corn-radish-mustard-dill version with curried cashew cream on top.

I liked them both, but the corn version is a bit unique and I was proud of the creation.

I love hummus, and this is definitely one of my favorite ways to eat fresh veggies.

A secret to my delicious hummus is adding a little sugar, which I believe gives the “umami” you can’t resist.

This turned out to be a tasty brunch, and it was a good way to clear out the fridge.

I think I’m slowly getting better at entertaining, serving the food that I’m satisfied with, and not getting stressed out.

It takes trials and errors, but a Friday happy hour is a good way to start with as it’s less pressure (vs. dinner).

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