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View recipe →: Easy Sheet Pan SushiNo rolling, no problem! These easy sheet pan sushi are super beginner-friendly and just as satisfying! If you struggle with rolling sushi maki, this easy no-roll sheet pan sushi is for you! This method might be a little conventional but it maintains the characteristic sushi flavors and saves lots of time and effort. All you…
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View recipe →: Chinese Napa Cabbage Rolls with Tofu FillingsThe most comforting meal in one bite – hearty, savory, and “meaty” stuffings wrapped in juicy napa cabbage leaves, pan-seared to golden perfection, and dressed in a shiny, umami, garlicky sauce. Cabbage rolls are widely loved in many parts of the world – Central, Northern, Eastern, and Southeastern Europe and most of Asia, as well…
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View recipe →: Two-Ingredient Purple Sweet Potato FlatbreadThe easiest, soft, flaky, most wholesome flatbread ever! They only call for two ingredients, and they are gluten-free and oil-free as well! Words cannot express my love for sweet potatoes! Each type of sweet potato has its unique flavor, texture, moisture level, and, of course, color. And among all of them, purple sweet potato has…
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View recipe →: Vegan Apple Marshmallow without GelatinThese three-ingredient vegan marshmallows taste literally like apple-flavored clouds! Made without gelatin or any added sugar. Fluffy like clouds and lighter than air, these apple marshmallows are truly a little bit of plant magic! The texture is so fun to eat (or play with!), and the flavor is so refreshing and naturally sweet from apples.…
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View recipe →: Baked Orange Tofu BoatA fun, festive main course that’s perfect for any celebration! It’s flavorful, juicy, vibrant, naturally gluten-free, and very low-effort for high-effect! These flavorfull protein-packed little boats were adapted from a baked chicken boat recipe from @ronis_recipes. It looked so incredible that I wanted to make it for a holiday dinner party. Luckily, it couldn’t have…
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View recipe →: Candied Roasted ChestnutsInspired by an iconic Chinese street food, this roasting method gives every one of your chestnuts a “big smile” and makes shelling super easy. In wintertime, one of my favorite street foods was candied roasted chestnuts, or 糖炒栗子 in Chinese. The traditional method is to roast the whole chestnuts in a big, slow-rotating barrel with…
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View recipe →: Napa Cabbage Mille Feuille Nabe Japanese Hot PotThousand layers of flavors, textures, and nourishing nutrients – this vegan version of Mille Feuille Nabe is comforting, nourishing, yet light at the same time. The Mille Feuille Nabe is one of the prettiest Japanese hot pot variations in my humble opinion (although they are all so aesthetically pleasing!). Traditionally, it’s made of napa cabbage…
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View recipe →: Authentic Mango Sticky Rice with No Added SugarA dessert that needs no introduction! Made using the most authentic method but without any added sugar. Mango sticky rice is an iconic Thai dessert, consiWhen it comes to international recognition and popularity among Asian desserts, few can compete with mango sticky rice, if any. And for good reasons. It is such a beauty-in-simplicity kind…
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View recipe →: Candied Whole PersimmonsA great way to preserve your persimmons so you can enjoy them longer! They’re jammy, sweet, and beautifully shiny and glistening. Persimmons are one of my absolute favorite fruits but they’re only available for a short season in the fall. Luckily, there are a few ways we can preserve them! The traditional Chinese method is…
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View recipe →: Leftover Rice Senbei Japanese Rice CrackersTurn your leftover rice into these irresistible senbei crackers! They’re crunchy, crispy, with such rich and umami flavors and the perfect balance of savory and sweet. We love it when wholesome healthy snacks beat the flavor of any ultra processed pre-packaged ones by a mile! These senbei rice crackers are made of only four ingredients…
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 →