Rice Cooker Disaster!

So the day after the bulb exploded in my oven, I wanted to make a cake but didn't want to use the oven until the broken bulb was replaced. I am ignorant about electronics and I believe there are loose wires somewhere and didn't want to risk anything. So I read online that you can make a cake in your rice cooker. I checked different blogs and thought I'd give it a go. The only problem is that when you force your rice cooker to stay on "Cook", you will overheat it and blow the fuse, which is what happened to me. I can probably get it fixed but I decided it was time to get a new rice cooker.

Here's cake batter in my old cooker ready to go. I had to keep it on "cook" by taping the button down. I took someone's advice online to do that. Not smart.

Cake came out very moist and nice. Didn't enjoy it as much because I was bummed that I broke the cooker.

Our new cooker. It was time to upgrade to a Zojirushi which is a very well respected brand. It's a japanese brand but the conventional cooker I got was made in Thailand. Since I am Thai, I thought that was a good sign. I ordered it on Amazon and it arrived a couple days later. It's pretty! I grew up using rice cookers with flowers on them.

Make great rice as expected!!!

Made a pot of Thai style rice porridge using steamed rice made with the rice cooker. Perfection!

And fried rice again! So the lesson here is DO NOT make cake in your rice cooker, unless you have one of those fancy micro chip ones with a cake function!

After Thanksgiving Foods.

This morning I was in the mood for a fluffy stack of pancakes so I went with my go-to recipe from Vegan With A Vengeance (also in the Vegan Brunch book). The recipe makes PERFECT pancakes. No eggs or dairy necessary!


When I was little, I used to make scrambled eggs with slices of processed Kraft singles on top which would melt and make the eggs very cheesy. I recreated that today with scrambled tofu and Daiya vegan cheddar. I sort of mixed in small slices of Daiya into the tofu while it cooked in the pan. It got all melty and gooey.


Yesterday's lunch was a very simple congee (rice porridge) made with carrots, celery and leftover Tofurky bits. Sriracha is a must when eating congee.


Fast donuts made out of Pillsbury crescent roll dough. Deep fried and dunked in cinnamon-sugar!