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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…
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View recipe →: Purple Sweet Potato Mochi RollPillowy, soft, chewy mochi filled with vibrant wholesome purple sweet poato paste. This dreamiest naturally gluten-free treats call for only five ingredients! These stunning swirly showstopper desserts are sneakily easy to make! You can make the tender chewy mochi skin in the microwave with glutinous rice flour – don’t worry, the “glutinous” here just means…
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View recipe →: 3-Ingredient Tofu Bagel Classic New York StyleA healthy, high-protein twist on the classic New York style bagels! Only 3 ingredients needed and you can make them gluten-free as well. These tofu bagels are an instant classic! They have all the signature characteristics we all love about bagels – shiny hearty browned crust, soft and chewy inside, amazingly aromatic flavor, and of…
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View recipe →: Air Fryer Eggplant Fries Vegan Gluten FreeDoesn’t every vegetable taste better in fries form? Get ready to fall in love with eggplants all over again with these easy, healthy, air fried eggplant fries! Please do not write eggplants off before you try this! I’ve had so many eggplant haters, well, former eggplant haters who told me that they tried my Miso…
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View recipe →: Candy Cane Beets Carpaccio with Peach Cider VinaigretteAn edible painting on a plate and a symphony of flavors! This candy cane beet carpaccio is dressed with a peach cider vinaigrette, topped with dried apricots, pistachios, vegan feta and a sprinkle of blue spirulina salt. If you’re craving a touch of vibrancy, freshness, and colors on your plate, make this raw beet salad!…
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View recipe →: Stuffed Butternut Squash WellingtonThe most epic way to eat your butternut squash! Stuffed with a umami, “meaty” lentil fillings, roasted whole, and served with mushroom gravy and fresh cranberry sauce, this showstopper main course is ready to shine at your holiday feast table! This eye-catching and crow-pleasing whole roasted stuffed butter squash is perfect for vegan Thanksgiving hosting,…
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View recipe →: Potato Crust Mung Bean Quiche Vegan Gluten FreeThis stunning and incredibly flavorful eggless quiche is made from wholesome mung beans and fresh veggies, topped with a rainbow carrot rose and nested in a crispy potato crust. It might be a vegan dish but it’s definitely not just for vegans! This colorful, flavorful, quiche with layers of different textures is truly a crowd…
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 →