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View recipe →: Crispy Rice Paper Swirl DumplingsGot rice paper in your pantry? Make these easy, yummy, and fun swirly crispy dumplings! They are quick to make, naturally gluten-free and highly adaptable. It’s no secret I’m a huge lover of rice papers! I’ve turned them into noodles, sushi rolls, flower rolls, onigiri sandwiches… Do I need one more shapeshifter idea for rice…
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View recipe →: Cookie Monster Ice Cream Vegan No Dye No ChurnThe iconic cookie monster ice cream flavor but made vegan and wholesome. No chemical dye and no dairy, plus a high protein homemade chickpea cookie dough! In the wise words of Cookie Monster, “bestie, me think you need to treat yourself today!” And what’s a better treat than this stunning vibrant vegan cookie monster ice…
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View recipe →: Kongguksu Korean Soy Milk Cold NoodlesKong-guksu is a refreshing and cooling noodle dish in a creamy, nutty soy milk broth. It is a lifesaver meal whenever you don’t feel like cooking! Too hot to cook? Want a lazy meal but don’t want to sacrifice nutrition or flavor? Make this easy breezy Kongguksu noodle bowl! Silky, hearty thin wheat noodles doused…
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View recipe →: Roasted Pepper Roll Ups filled with White Bean “Tuna” SaladJuicy, tender, sweet, and ever-so-slightly charred roasted bell peppers filled with a savory white bean “tuna” salad, these vibrant cutie rolls are 100% whole food and literally finger-licking good! This dish is inspired by an Italian appetizer I once had a party, the host served roasted pepper rolls filled with tuna salad and I was…
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View recipe →: Avocado Onigiri Japanese Rice BallsA little extra flair to the traditional onigiri. These rice balls are vibrant, delicious, and to-go friendly. The iconic Japanese onigiri, aka rice balls but with my personal twist. Think the avocado inside out sushi roll! These are in the same spirit and style but done to onigiris. Yes there are a couple of extra…
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View recipe →: Japanese Konnyaku Jelly | High Fiber Low Calorie SnackAs adorable to the eye as they are fun to play with, and even better for our gut health! Konnyaku jelly is made from a root vegetable called Konjac, or Konnyaku, a plant native to southwest China. It’s been widely used in Eastern Asian cuisines, both in savory dishes like hot pot, salad, stew, and…
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View recipe →: Vegan Spanakopita with Tofu FetaGolden, crispy, flaky layers for days filled with savory, refreshing, aromatic herbs, spinach, and tangy tofu “feta”, these vegan spanakopita triangles as good as any spanakopita I’ve had before! Spanakopita is a traditional Greek dish made with phyllo pastry and spinach filling. It’s basically a savory spinach pie that’s typically served as a snack or…
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View recipe →: Upside Down Plum Almond Cake Vegan Dairy FreeA dreamy cake that’s as pretty as it’s irresistibly delicious! Very beginner friendly as well, hard to mess up this one ^^ With all the beautiful summer stone fruits, I felt the calling of the season to make an upside down cake and when I was designing the flavor profile in my head, I suddenly…
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View recipe →: Kimchi Pancake Vegan Gluten FreeKimchi pancake, or Kimchijeon, is a beloved classic Korean dish. It’s a savory pancake filled with fermented napa cabbage and other veggies, golden crispy on the exterior and soft and chewy on the inside. I’m on a quest to not only veganize all of my favorite dishes but also to make them all gluten-free! Technically…
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View recipe →: Purple Sweet Potato Mochi PancakeA love child between pancakes and mochi – fluffy, sweet, and slightly crispy on the outside like pancakes, and chewy, stretchy, and tender on the inside like mochi! Mochi is one of my all time favorite Asian dessert, the chewy, sticky, stretch texture is just so satisfying and addicting, and of course, it’s NOT TOO…
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 →