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Lemon Herb Tempeh
レモンハーブテンペ

I usually flavor my tempeh with Teriyaki sauce, but this time I wanted to try something different.

I marinated tempeh cubes overnight.

This is how it looked when cooked the next day.

It turned out to be DELICIOUS!!

It’s funny that I say this, but it was so much better than I had hoped for (lol).

I know some people would name this “vegan lemon herb chicken”, but I’m sticking with my decision to honor tempeh as what it is and not treating it as a fake meat.

Actually, this is better than chicken, in my opinion!

I made this beautiful bowl with my lemon herb tempeh along with rice and vegetables.

Doesn’t it look great?

Super flavorful, and I liked its texture too.

For this particular tempeh dish, I like to use the Lightlife brand (Original).

I’ve just recently started trying out different brands, and I realized that not all the tempeh are the same.

I didn’t measure the ingredients, but I’ll list the ingredients here for my own note.

Lemon Herb Tempeh
-Lightlife Original tempeh cut into small cubes
-1st marinade: olive oil, nutritional yeast, sugar, salt and pepper, Italian seasoning, a bay leaf
-2nd marinade: olive oil, white vinegar, lemon juice, lemon zest, Italian seasoning, sugar, salt and pepper (if needed)

Marinate tempeh overnight. Cook on a frying pan until browned. Pour the 2nd marinade over the cooked tempeh and coat it well.

Matcha Oatmeal
抹茶オートミール

I’m new to the oatmeal scene.

It was not something on my breakfast list for many many years, even after I came to the U.S.

But I started eating oatmeal more, mostly because I realized it’s an easy to prepare “hot” meal.

I mostly like my food/drinks hot rather than cold.

I go for hot coffee vs. iced coffee (even in summer), I’m not a big fan of ice cream or sorbet, and I rather “eat” my fruits than drink them (smoothies).

So now I pour oatmeal in a tall container, sprinkle some dried cranberries, cinnamon, and a pinch of salt, put the lid on, and take it to work, where I pour water and cook it in the microwave oven.

When I went shopping for oatmeal, however, it was a nightmare!

There were so many different kinds, like “steel cut” “old-fashioned”, “quick oats”…

I decided to start with “old-fashioned”.

My plan is to try all different kinds and find out which one is my favorite.

So far I like this “old-fashioned”.

Another reason I started eating oatmeal is that I like the idea of eating something “whole”.

I’ve started eating more brown rice (vs. white rice) and whole wheat pasta (vs. regular pasta) and using whole wheat flour (vs. white flour).

So this fits in my new eating habit well.

It’s Sunday, so I had a little more time to think about toppings.

Since I made my oatmeal Matcha flavored today, I thought dates and toasted almond slices as well as banana slices would be a good match.

Medjool dates have been my recent favorite as well.

I like to keep a few in my purse as they make a wonderful snack when I need something sweet.

Breakfast is ready!

I cooked the oatmeal in the water with Matcha, and then I also sprinkled more Matcha later on top.

I usually don’t have a lot of time to eat breakfast in the office, so it was nice to be able to take my time and really enjoy this hearty meal today.

When I think about it, there is also a major reason I should like oatmeal.

I love Japanese porridge made of rice, and the texture of oatmeal is similar to that of the Japanese porridge.

This is an over-sized mug and it was perfect for oatmeal.

It’s great for soup, too.

I like its organic textured look.

Happy Sunday everyone!

Avocado Toast with Ginger Marinated Tofu
生姜マリネ豆腐のせアボカドトースト

I haven’t had an avocado toast for a while, and I was definitely in a mood for one today.

I wanted to make my avo-toast a bit different as I had time (Saturday!), so I decided to pair it up with ginger-marinated tofu.

So first I marinated my silken tofu.

While waiting my tofu to be marinated, I enjoyed my coffee time.

Terry’s cold-brewed coffee with almond milk is so good.

I honestly think his cold-brewed coffee is the best coffee ever, and now I hesitate to go to a coffee shop (sad, in a way (lol)).

I used sourdough bread I bought from the local co-op.

I liked it because it’s very thinly sliced and when it’s toasted, it’s so light and crunchy.

The tofu is ready.

Doesn’t it look beautiful?

It almost looks like ricotta cheese.

I love the colors.

The simple green x white combination is so pretty.

In the U.S. people often view tofu as a “healthy” food, but to me tofu is just one of the things I eat because I like how it tastes.

Apparently tofu was a big part of my diet when I grew up in Japan, and I continue to enjoy it for its natural taste.

So once in a while I eat my tofu with very minimum seasonings, like soy sauce and wasabi, or olive and sail, etc.

As I imagined, this avocado toast turned out to be delicious!!

The spiciness from the ginger was just the right amount of kick it needed, too.

Rainy morning is not so bad on a weekend.

Ginger-marinated Tofu

silken tofu
olive oil
salt and pepper
ginger, chopped
scallion

1. Scoop bite sized tofu with a spoon and place on a plate.
2. Drizzle olive oil. Sprinkle salt, pepper, chopped ginger, and chopped scallion.
3. Let it marinated for a half hour to a few hours.

Kabocha Squash Ravioli with Pistachio Pesto
南瓜ラビオリ&ピスタチオバジルソース

Terry has been traveling a lot for business lately.

Naturally, he eats out a lot.

One of the things he does for me during his trip is that if he eats something interesting or tasty, he takes a picture and tells me about it.

Pistachio pesto is one of the ideas Terry gave me from his eating-out experience during his recent trip.

I thought ravioli would be a good way to showcase the sauce.

So voila!

I used potsticker wrappers to make my Kabocha squash ravioli.

It takes no time at all once you prepare your filling, and I love this speedy process.

And this is my beautiful pistachio pesto.

Looks pretty good, doesn’t it?

These yellow squash was from the local farmers market.

I fell in love with the bright yellow color!

They were rather small and skinny, so they were perfect when simply cut in half and sauteed in a pan.

The inside of the ravioli looked like this.

They were so tasty when served with the pistachio pesto.

Pistachio Pesto: pistachios, basil leaves, olive oil, cooked garlic, sugar, salt, pepper, water in which garlic was cooked

Happy Tuesday evening, everyone!

Eat your veggies.

Gochujang Veggie Stuffed Oyaki Buns
コチュジャン野菜お焼き

Remember Oyaki that I posted a while ago?

Last time I described it as a “dumpling”, but I later thought a “bun” might be a better word for it.

Some people thought it was more like pot stickers or ravioli, and Oyaki is really not like that at all.

It’s much more substantial, as you can see in the pictures, so this time I’m calling them Oyaki buns.

Again you can basically use anything for the filling, but this time I decided to use Daikon greens and carrots.

I cooked and coated them with spicy and sweet sauce using Korean paste called Gochujang, and I sprinkled a good amount of sesame seeds.

This time I used both whole wheat flour and all-purpose flour to make the buns, and I really liked the taste, the texture, and the color.

These Oyaki buns have become a very popular snack around our house.

Because of the chewy texture of the buns, I wasn’t sure how Terry would react to them, but he really enjoys them as much as I do.

Have a great week, everyone!

Pumpkin Chai Spice Waffles
パンプキンチャイスパイスワッフル

Making something with pumpkin is almost a must in this season.

There are pumpkin-something everywhere, from pumpkin flavored coffee, pumpkin scented candles, to actual pumpkins.

So I decided to make pumpkin chai spice waffles for the weekend breakfast, trying to keep up with seasonal trend.

I cooked Kabocha squash/pumpkin myself, mashed it, and added to my waffle batter.

The flour ratio is 2 (all-purpose flour): 1(whole wheat flour).

I try to use whole wheat flour whenever I can.

I love our waffle maker.

It’s heavy and so well made and it makes great waffles every single time.

Beautiful, isn’t it?

These pumpkin chai spice waffles were served with homemade vegan butter, maple syrup, and dried cranberries.

We have bags of dried cranberries and I’m always trying to find ways to use them.

It’s one of the things that when I see at a store, I feel like I should get a bag because I can never remember if we still have some in the house or not.

As I usually cannot remember and it’s something I don’t want to be out of, I end up buying a bag and come home only to find that we already have multiple bags!

These waffles were DELICIOUS!!

I will definitely make these many many more times during this fall season.

And of course I had home-cold-brewed coffee to go with the waffles.

Pumpkin Chai Spice Waffles makes about 8 waffles

2 tablespoons ground flaxseeds
4 tablespoons water
1 cup cooked and mashed Kabocha squash
1/4 cup sugar
a pinch salt
1 and 2/3 cup soy milk
4 tablespoons canola oil
spices (ground cardamom, ground cinnamon, ground ginger, ground cloves, ground allspice, ground coriander, ground black pepper)
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
3 teaspoon baking powder

1. Combine all the ingredients.
2. Cook in waffle iron.

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