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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…
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View recipe →: Vegan Pumpkin Pie with Torched Aquafaba MeringueShowstopper pumpkin pie with a fluffy, torched chickpea water meringue, silky creamy filling, and oil-free, gluten-free pie crust. Pumpkin pie just got a whole lot more exciting! I was torn between whether to make a classic pumpkin pie or lemon meringue pie for a holiday party but then I thought, why not both! So here’s…
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View recipe →: Gluten-Free Oil-Free Vegan Pie CrustNo butter, no coconut oil, no added oil of any kind, no gluten, no dairy – and yet it still bakes beautifully and tastes amazing! It might seem too good to be true but believe it, decadent and healthy can indeed go hand in hand! This gluten-free, oil-free, vegan pie crust is magically buttery, soft,…
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View recipe →: Persimmon Daifuku Easy Microwave MethodThese Daifuku mochi are a celebration of one of my favorite fruits, persimmons! They’re filled with whole frozen persimmon, wrapped with a mochi skin infused with persimmon juice and shaped also like persimmons! So first thing first, what is Daifuku? Daifuku quite literally means great luck, or great blessing, in Japanese. It’s a type of…
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View recipe →: Vegan Mung Bean “Egg” Tomagoyaki RollsEggless and cholesterol-less but packed full of protein and flavor! Making your own wholesome mung bean “just eggs” is way easier than you might think ^^ Tamagoyaki, aka grilled eggs in Japanese, is a type of omelette made by rolling several thin layers of seasoned, beaten egg together in a pan. It was one of my…
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 →