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View recipe →: Easy Korean Cold Noodles NaengmyeonMeet 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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View recipe →: Chili Oil Butter Purple Cauliflower SteakBring 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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View recipe →: Two-Ingredient Quinoa TortillaThe 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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View recipe →: Vegan Musubi with Mung Bean Egg and Tofu SpamMake 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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View recipe →: Two-Ingredient Sweet Potato Wraps Vegan Gluten FreeLove 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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View recipe →: 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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View recipe →: Quick Pickled Purple CauliflowersA 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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View recipe →: Vegan Mapo Tofu | Authentic Chinese style without porkMapo 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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View recipe →: Homemade Silken Tofu 2 IngredientsThe 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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View recipe →: No Waste Okara (Soybean Pulp) PattiesStop 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…
About Elle
Hi, and welcome to my little world of happy happy joy food!
I’m an Emmy-award winning filmmaker and plant-based recipe developer and home chef. Read my bio →