Ever since I met my husband, I’ve been inspired to find new recipes that we can enjoy together. He's vegetarian, but back then, I didn't know the first thing about how to cook good vegetarian dishes. During my search, I discovered several food blogs I love and continue following today. Here are a few of their recipes that I've tried recently and recipes that are currently on my “want to try list." Click the titles below for the linked recipe.
Recipes I Want to Try
Three Layer Strawberry Yogurt Fluffy Mousse
This recipe from Tasty Japan looks like the perfect cool drink for Spring or Summer. It's also so pretty! Still wondering how they get such a clean separation line between layers, but I'll give it a try and see!
Recipes I've Tried Recently
Chawanmushi Using A Frying Pan
This recipe is also from Tasty Japan. One of the things I love about Tasty Japan is how simple the recipes are. Chawanmushi, for those of you who don't know, is a savory Japanese egg custard flavored with soy sauce, dashi, mirin, vegetables, and meats. If you order it at a restaurant, you usually need to wait until the end of your meal before it arrives. It's small and typically baked, but one of my all time favorites. Tasty Japan's created a 15 minute recipe alternative where you can make this in a frying pan at home!
Mushrooms: Instead of chicken, use a combination of mushrooms. I used mini bunapi and pickled ferns at the bottom and topped the egg mixture with shitake mushrooms before placing in the pan.
Vegetarian Daishi: You can also replace the traditional dashi with a vegetarian dashi made with a konbu base. You can find dashi at any Japanese grocery, but I recommend picking the one without MSG!
Toppings: Instead of shrimp or fishcake, try using Japanese shiso leaves, radish sprouts, cold silken tofu, and pickled veggies.
Tamago Kake Gohan, a simple quick Japanese breakfast
This recipe from Beth at Local Milk is simple, but incredibly tasty and one of my favorite comfort foods. I also love dishes where you have a cracked egg over rice. There's something about it that makes your rice dish creamier, but still light at the same time.
Miniature Lemon, Almond & Rosemary Olive Oil Cakes with a Hint of Cointreau
I just tried this recipe from Skye McAlpine over the weekend (shown in my photos). It's straightforward with a really fragrant blend of ingredients. It also uses ingredients that most people would likely have readily available in their kitchen already. Super tasty and highly recommend! I substituted the Cointreau with the elderflower Saint Germain we had in the fridge.
One of the many things I love about my husband is how supportive he is in everything I do. I've been eyeing this beautiful Nordic Ware Cakelet Plaque from Williams Sonoma to make this cake, but couldn't find anything that fit into our Mini Breville Oven (which we both love!). So my husband came up with this plan to CNC it down to size. We spent an hour or so at the shop. I liked how we were still able to use the handles in the end!
We spent the remainder of the afternoon baking, followed by eating these mini cakes with tea. Not a bad way to end the weekend. Hope you enjoy some of these recipes too!