Author: Elle Luan
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Crispy Japanese Corn Fritters – Kakiage
MAX crispy crunch factor! These Japanese kakiage are a supremely irresistible snack you can quickly whip up with fresh corn on the cob. Kakiage is a popular tempura style, featuring a loose nest of thinly sliced ingredients bound in a light, airy, lacy batter. When made with fresh summer sweet corn, the kernels burst with…
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Air Fryer Corn Ribs with Sweet n’ Spicy Gochujang Glaze
Wondering what to do with your cobs of corn besides boiling or grilling them? Turn them into these easy corn ribs that are literally finger-licking good! If you love grilled corn or deep fried street corn, you’ll love these healthy air fried corn ribs! They are every bit as irresistible but without causing a big…
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Mung Bean Jelly Noodles Chinese Liang Fen
Make this iconic Chinese street food at home! These refreshing mung bean jelly noodles are flexible, stretchy, chewy, and made of only two ingredients. Liang Fen is a type of cold noodle dish that is super popular in China, especially as a street food. These cold noodles are made from two ingredients – mung bean…
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Easy Korean Cold Noodles Naengmyeon
Meet your new summer favorite – naengmyeon, a classic Korean dish that’s cooling, flavorful, perfect for hot weather, and super easy to make. Hard to beat a bowl of refreshing, slurpy goodness on a hot summer day! Naengmyeon is an iconic Korean dish and a top childhood fave of mine. It consists of silky, chewy,…
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Chili Oil Butter Purple Cauliflower Steak
Bring a dash of stunning color to your plate with this purple cauliflower steak! They’re pan-seared and roasted with chili oil butter that packs a big punch of flavor, served on a bed of fluffy, creamy tofu “feta” and zingy chimichurri sauce. Purple cauliflower is like the foxy sibling of cauliflowers 😉 They taste not…
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Two-Ingredient Quinoa Tortilla
The easiest and most wholesome tortillas ever! They’re naturally vegan, gluten-free, high-protein, and wonderfully soft and flexible. And the best part, only two ingredients needed! All you need to make these wraps are wholegrain raw quinoa and water, that’s it! Anything else is optional, you can add extra vegetables to give them more nutrients and…
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Vegan Musubi with Mung Bean Egg and Tofu Spam
Make the iconic Hawaiian musubi but with only whole plants! These tofu mung bean musubi have all the nostalgic yumminess without any overprocessed carcinogenic junk. Born from a fusion of Japanese culinary traditions and local Hawaiian history, Musubi has evolved from a humble plantation snack into a beloved island staple. You can find it everywhere…
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Two-Ingredient Sweet Potato Wraps Vegan Gluten Free
Love wraps and burritos but wanna sneak in more veggies? Make these super easy two-ingredient sweet potato wraps! If you liked the cheesy carrot wraps, you’re gonna love these even more! Sweet potatoes have a heartier, less watery consistency, and they hold together more easily than carrots without needing much binding agent. A thin layer…
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Phyllo Crust Vegan Quiche with Homemade Mung Bean ‘Egg’
No egg, no prob – make this amazing vegan quiche with crackling, crisp layers of phyllo pastry, eggy, silky, savory fillings, and juicy, refreshing, naturally sweet veggies. Get ready to bring a slice of pure sunshine to your table! This homemade quiche is an absolute joy to make and even more fun to eat. We…
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Quick Pickled Purple Cauliflowers
A quick and easy way to preserve the vibrant color and amazing antioxidants of purple cauliflower while adding tons of flavors! Purple cauliflower is like a whimsical, wild sibling of the classic white cauliflower, it brings both theatrical color and exceptional nutrition to the dinner plate. The brilliant violet hue is entirely natural and comes…
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Vegan Mapo Tofu | Authentic Chinese style without pork
Mapo Tofu (麻婆豆腐) is more than just a dish, it’s a cultural ICON. It is fiery, bold yet tender, soul-satisfying, and perfectly embodies Sichuan cuisine’s signature flavor profile: málà—a combination of hot chili spice and tongue-numbing Sichuan peppercorns. Originating in Chengdu, Sichuan, during the late Qing Dynasty (circa 1860s–1870s), Mapo tofu was created by a woman…
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Homemade Silken Tofu 2 Ingredients
The easiest yet still authentic method to make your own silken tofu with just two ingredients! The two most well known types of tofu are probably regular firm/extra-firm tofu and silken tofu. There are some major differences between regular tofu and silken tofu. They are produced using distinct methods. Regular tofu is made by coagulating…
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No Waste Okara (Soybean Pulp) Patties
Stop throwing out the leftover bean pulp after you make soy milk! Make these delicious little flavor bomb patties that are packed with nutrients – high in protein, fiber, and essential minerals. Soy bean pulp, or okara, or Dou Zha in Chinese, is a byproduct leftover from soy milk making. While often discarded as food…
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Crispy Kimchi Pancake aka Kimchi-Jeon
Kimchi pancake, or Kimchijeon, is a widely loved classic Korean dish. It’s a savory pancake filled with fermented napa cabbage and other veggies, golden crispy on the exterior and soft and chewy on the inside. An iconic Korean dish that needs no introduction! I’ve literally never had anyone try and not immediately fall in love…
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Homemade Rice Cakes Garaetteok for Tteokbokki and Tteok-Kkochi
Make the iconic garaetteok, aka Korean rice cake, from scratch with only three ingredients. You can use it for so many dishes and snacks. Some of my fondest childhood memories all revolve around this one simple, humble food, rice cake, or tteok. I love the chewy, pillowy, tender tteok simmered in a budaejjiggae (Korean army…
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