Hello! It’s been a while. I have been busy adjusting to my new career and working on other important things as well. But I haven’t stopped cooking! Today I’m sharing a vegetarian version of a cassoulet. See, I had to stop making vegetarian or vegan meals for my family for a while because my dad…
Who says you have to say good bye to creamy ramen broth if you’re going plant-based? Here’s a vegetarian version of spicy tantanmen for you to enjoy!
These colorful tofu pockets look beautiful and are fun to eat. They’re also pretty easy to make!
A vegetarian version of one of my favorite Thai noodle dishes, Pad Kee Mao! Spicy, delicious, and never boring, this dish will surely satisfy your craving!
One of the Taiwanese dishes that I missed having–but with a healthier, plant-based twist! It tastes almost exactly the same, with that meaty texture still coming through. Check the recipe out!
These kidney bean burgers are deep-flavored and delicious! They go well with flatbread or mounted on burger buns with all the toppings.
A quick and easy No Yeast Flatbread recipe with Sweet Tomato Chutney and Cilantro pesto on the side! This only took me less than an hour to make.
These healthy, delicious bites are are crispy on the outside, yet soft and melt in your mouth inside. It’s sure to be quite a hit on the dinner table.
One of my favorite Korean recipes, this comforting stew is made plant-based, offering a lighter alternative, yet as delicious.
I didn’t know I’d end up going 70% plant-based for three weeks, and it boosted a lot of my creativity. Will be sharing my recipes here! The first one is a Plant-based Cassoulet or white bean stew.