Last night I made this dish, it’s super easy and delicious. I’m pretty sure I found it on Pinterest. It’s now my “long day, too tired to cook” dinner. I’m going to post a link to the recipe, but I subbed sesame seeds with hemp seeds, used two eggs instead of one, and maybe went overboard with the green onions. Oh, also added sriracha…
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Yum! My favorite breakfast is similar…rice with egg and some sort of kimchi or pickles. Looks great and so appetizing!
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Oof! Making me a little sick, way too much sugar in the sweet bean paste.
Anyway, seen a vid where someone made a pancake and rolled it with sweet bean paste, and welp, I finally tried it today.
Though, modified by quite a bit. Ginger, oat, and flour pancakes. Cranberry beans, sugar, cinnamon, and ginger.
The weird thing is, when my taste changed and I could taste the egg in the pancake, I actually think this would have been much better with twice to three times the egg. Maybe even just egg whites, too, 
.
And the bean soup with the rest of the cranberry beans is done…needs cornbread, heh.
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I love sweet bean paste with two little pancakes! I don’t roll them…I make a mini sandwich. Yummy!
Your soup looks yummy, too!
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We had roti masala for dinner tonight, which is a favourite of ours and uses up so many leftover bits. Roti is the same as chapati from the Indian cuisine, and it’s filled with a curry-type sauce with potatoes, green beans and an egg.
In the past, the country of Suriname in South America was a Dutch colony (actually, we traded New York, then called New Amsterdam, for Suriname with the English waaay back when). In the 19th century, after slavery was abolished, many people from mostly India and Indonesia (at the time also a Dutch colony) and China and the Middle East were contracted to work at the plantations in Suriname. While this was not literal slavery, it was certainly a form of indentured servitude. But the result today is that Suriname is probably one of the most diverse places in the world, and so is their cuisine. There are influences from all over the world.
Suriname is an independent country now but due to the historical ties there is a very large Surinamese community in the Netherlands - I would not be surprised if there are more people of Surinamese descent in the NL than there are in Suriname itself - and we eat a lot of Surinamese food. Roti masala is probably one of the most popular ones and sold as a streetfood everywhere.
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I need this breakfast recipe.
I’m pretty rubbish with breakfast and need different ideas, this could work for me…
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I cook rice probably three times a week.
We ate eggs with rice for breakfast almost everyday when I was a child.
- Egg/rice pancake…mix eggs and rice together, add a bit of flour if you like. Fry like a pancake. Top with soy sauce for savory or syrup for sweet.
- Egg/rice bowl…add rice and water to a bowl, Crack an egg into the water. Microwave about 1.5-2 min, covered. Add soy sauce, green onion, rice seasonings, or soup mix like miso or green tea
- Egg/rice combos…fry an egg. Add to bowl with rice. Top with dill pickle relish, kimchi, or other vinegared veggies. You can also add tuna, chicken or fish for a heartier meal.I make my own salt pickles from little cucumbers.
- Sugared eggs and rice. Beat two or three eggs in a bowl. Add sugar and soy sauce, salt and pepper. Scramble in fry pan. Put over hot rice. (my favorite as a kid).
- DON’T do this one unless you are sure eating raw eggs is ok…I only do this with farm fresh eggs that I purchase directly from the farmer! UK and other countries are probably ok doing this, if you like runny eggs. Pour beaten raw eggs over hot rice and stir to lightly cook. Top with seaweed and soy sauce.
- Red bean paste on toast or pancakes (a bit too high carb for everyday).
Kai, the eldest (he’s 23), decided to make the whole fam tacos for dinner tonight! Delicious & just such a nice throwback to when the kids were little and we’d regularly have them. They all mostly cook for themselves these days. This was a really nice night 
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If I want fresh rolls for breakfast tomorrow (I do), I need to get that dough going tonight. I think the fresh yeast is still ok.
Edit: Dough is in the fridge to proof over night. This time I’m going for shredded carrot and black caraway for flavourings.
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Rolls are in the oven and the very ripe banana is being transformed to some kind of oat snack. I almost followed a recipe 
There are too many substitutions to really say if it’s a good recipe or not.
Also, no raisins so I used other dried fruit.
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We had sushi for dinner tonight, which was really nice. Once you get the hang of it, it’s pretty easy to do and you can experiment with different fillings. We even made a few extra rolls for lunch tomorrow, as we had prepared a little too much rice.
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I like the veggie sushi quite a bit & we’ve made that a few times.
Tonight we’re having a big salad, then baked sweet potato stuffed with wild rice & millet topped with a saucy bean & veg stew. Nom!
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Welp, the flu finally caught me. So some green tea with orange peel I forgot I had frozen, honey, and cinnamon.
Now if I can only find easy food that will fill me up and not upset my stomach, 
.
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Hope you feel better soon!
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I made burrito bowls! Mexican rice, chicken with taco seasoning, black beans, lettuce, salsa, and guacamole. With cheese & tortilla chips added after I took a picture. 
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Yum!!
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It’s super cold here again today so I’ve got a pot of glam chowder (vegan clam chowder) going on the stove. If smells so good in here!
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My take on mapu tofu. It’s almost vegetarian, but there’s some oyster sauce in the sauce. I looked at a couple recipes and then did my thing with the ingredients I had on hand.
This was one of the recipes I didn’t follow: Mapo Tofu (Mabo Dofu) (Video) 麻婆豆腐 • Just One Cookbook
I used Quorn instead of ground pork since that’s what I found in the freezer. The tofu is a extra firm tofu that’s been cubed and boiled for three minutes for a firm but silkier texture.
For the sauce I used non spicy doubanjiang with a bit of gochujang stirred in. Splash of mirin, some oyser sauce, some japanese soy sauce, sesame oil, and water to thin everything down a bit. I didn’t need any starch since I had so much of the quorn. I used the whole bag so the pan was pretty crowded.
Aromatics: Two green onions, white part cut a bit bigger than the green part, minced garlic, minced ginger. Plus some toasted and freshly ground sichuan pepper that I sprinkled over the dish when it was done.
There’s some cabbage in there too for a bit of crunch.
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Looks great!!