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View recipe →: 2 Ingredients Pumpkin Button NoodlesChewy, bouncy, pillowy soft mochi rice noodles made with only two ingredients! Paired with a homemade sizzling chili oil sauce. These cutesy little treats are gonna be your new fave for pumpkin season! All you need to made these button noodles are mashed pumpkin and glutinous rice flour, sometimes also labeled as sweet rice flour…
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View recipe →: Vegan “Egg” Fried RiceThe best thing you can make with leftover rice! Fluffy, flavorful, nutrient-packed, and so easy to make. No chicken, no egg, no problem! I’ve used my mung bean egg in so many recipes, like quiche, tamagoyaki, musubi, and omelet. And it works just as well in fried rice! Be sure to use leftover rice that’s…
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View recipe →: Vegan Baked Mac and CheeseCheesy, gooey, cozy baked mac n’ cheese stuffed in a pumpkin with a golden, crispy, flavorful breadcrumb topping. A cozy hearty bowl of mac n’ cheese is literally synonymous with comfort food but let’s temper with perfection and amp up the satisfaction level even more! I added a sweet and spicy kick with Thai chili…
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View recipe →: Pumpkin Steamed Sticky RiceA cutesy little treat you can make with pie pumpkins that takes minimal effort and time but gives you maximum satisfaction. Growing up there was one thing my mom made only for me, she’d make only one serving of this dish, and I would be the only person at the table who got it. And…
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View recipe →: Mini Pumpkin Mochi Sticky Rice BallsWhy eat one big pumpkin when you can turn it into many mini pumpkins~ The treat of the season – chewy, soft, bouncy, pillowy pumpkin mochi bites glazed with a rich, sweet, and spicy gochujang sauce. Did you know you can cook a whole pumpkin by simply microwaving it?! I only recently tried this method…
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View recipe →: Corn Husk Steamed Sticky Rice PuddingCozy, comforting, and easy to make, this wholesome sticky rice pudding lets you use not only the fresh corn kernels but also the corn husks! Utilizing corn husks as a natural cooking vessel is a brilliant culinary technique found across cultures, from Latin American tamales to Asian zongzi. As the parcels steam, the husks infuse…
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View recipe →: Crispy Japanese Corn Fritters – KakiageMAX 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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View recipe →: Air Fryer Corn Ribs with Sweet n’ Spicy Gochujang GlazeWondering 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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View recipe →: Mung Bean Jelly Noodles Chinese Liang FenMake 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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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,…
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 →