Dashi (two ways)
Dashi is a Japanese stock, usually made with dried bonito flakes (but I have a vegan version for you, too), that is used pretty much everywhere in Japanese cuisine. And making it from scratch is so easy, it’s not worth buying the powdered stuff ever again.
Malaysian Claypot Chicken Rice (without the claypot … or the chicken)
Malaysian claypot chicken rice is traditionally cooked in a claypot, as the name obviously suggests. But I’ve adapted it for a rice cooker and brown rice for a simple and nutritious turn-the-rice-cooker-on-and-walk-away dinner that you’ll keep coming back to. And I even have a vegan variation for you.
Vegan Coconut Chocolate Bark
Smooth and creamy with just enough crunch Vegan Coconut Chocolate Bark you can throw together in minutes that’s actually good for you.
Veggie-Packed Pad Thai
This Pad Thai is packed with lots of vegetables, has no refined sugar or artificial anything and comes together in under half an hour. It’ll go on your routine for a great quick, easy, fresh, and nutritious dinner.
Brown Rice Moffle Variations
Moffles (mochi waffles) are a crispy and chewy treat made with soaked brown rice for maximum nutrition absorption. And these variations take them to a whole new level of the-perfect-salty-crunchy-afternoon-snack.
Brown Rice Moffles (Mochi Waffles) 玄米モッフル
Moffles (mochi waffles) are crisp and airy with a chewy center. Made with soaked brown rice, they are a great nutritious snack and a fun alternative to other whole grains at any meal.
Homemade Brown Rice Mochi 玄米もち
Happy Happy New Year! I have this really giddy feeling that 2016 is going to be the best year yet. I suppose that it’s always a matter of perspective, so I guess I’m just going to choose it. This IS going to be our best year yet! And in Japanese fashion, what better way to start the year than with some mochi? Never heard of it? Then I’m glad you’re here, because it is time you are introduced.
Wild Mushroom and Spinach Savory Bread Pudding
I feel like Christmas day should be easy-breezy. We wake up at a ridiculous hour thanks to the kids (but let’s be honest, I’m too excited to sleep, too), open presents, play, relax, and have fun. I don’t want to be standing in the kitchen flipping pancakes while everyone else plays with their new toys. But I also want a nice meal. This is where bread pudding comes in. You make it the night before, let it soak over night in the fridge, and bake it in the morning while everyone opens presents and the smell gets our tummies ready to eat at a normal breakfast time.
Cremini and Leek Frittata
So to go along with yesterday’s post, here’s another great easy breakfast idea. It’s not quite as quick in the morning as muesli, perhaps, but it does come together quickly for a hot breakfast, and with a couple of slices of bread, you can make a killer breakfast sandwich if you want. If you don’t already know what a frittata is, you’re in for a treat. It’s basically an omelet without the fussy rolling or flipping. I realize that the ingredients aren’t exactly seasonal, but leeks and mushrooms together make one of my favorite vegetable combinations. It’s irresistibly earthy, and the leeks are just the right amount of mild and sweet oniony-ness so as to not overpower the mushrooms. The parsley brightens everything up, and come on, cheddar. All held together by custardy eggs.
12 Days of Christmas day 2: Pumpkin Bircher Muesli
Breakfast is my least favorite meal of the day. Well, I guess that’s not exactly true. It’s my least favorite meal to prepare. I hate that panicked feeling when I wake up and wonder what in the world I’m going to feed my family. I feel like the options are either time consuming or unhealthy, and neither work for me. Am I the only one that feels this way? This is why Bircher Muesli is my life-saver. But, I realize we can’t do the same ol’ thing every single morning, so today I’m going to give you a pleasant, seasonal variation.
