Category: Gluten-Free
-
Vegan Pumpkin Baked Oats Four Ways
The perfect prep-and-bake-ahead type of breakfast! These pumpkin baked oats will be your new fave part of waking up in the fall. Move over, banana bread! And make room for pumpkin bread. These pumpkin bread-inspired baked oats are as wholesome and healthy as can be while unbelievably decadent and satisfying. The best part is you…
Written by
·
-
2 Ingredients Pumpkin Button Noodles
Chewy, 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…
Written by
·
-
Vegan “Egg” Fried Rice
The 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…
Written by
·
-
Pumpkin Steamed Sticky Rice
A 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…
Written by
·
-
Mini Pumpkin Mochi Sticky Rice Balls
Why 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…
Written by
·
-
Corn Husk Steamed Sticky Rice Pudding
Cozy, 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…
Written by
·
-
Mung Bean Jelly Noodles Chinese Liang Fen
Make 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…
Written by
·
-
Chili Oil Butter Purple Cauliflower Steak
Bring a dash of stunning color to your plate with this purple cauliflower steak! They’re pan-seared and roasted with chili oil butter that packs a big punch of flavor, served on a bed of fluffy, creamy tofu “feta” and zingy chimichurri sauce. Purple cauliflower is like the foxy sibling of cauliflowers 😉 They taste not…
Written by
·
-
Two-Ingredient Quinoa Tortilla
The easiest and most wholesome tortillas ever! They’re naturally vegan, gluten-free, high-protein, and wonderfully soft and flexible. And the best part, only two ingredients needed! All you need to make these wraps are wholegrain raw quinoa and water, that’s it! Anything else is optional, you can add extra vegetables to give them more nutrients and…
Written by
·
-
Vegan Musubi with Mung Bean Egg and Tofu Spam
Make the iconic Hawaiian musubi but with only whole plants! These tofu mung bean musubi have all the nostalgic yumminess without any overprocessed carcinogenic junk. Born from a fusion of Japanese culinary traditions and local Hawaiian history, Musubi has evolved from a humble plantation snack into a beloved island staple. You can find it everywhere…
Written by
·
-
Two-Ingredient Sweet Potato Wraps Vegan Gluten Free
Love wraps and burritos but wanna sneak in more veggies? Make these super easy two-ingredient sweet potato wraps! If you liked the cheesy carrot wraps, you’re gonna love these even more! Sweet potatoes have a heartier, less watery consistency, and they hold together more easily than carrots without needing much binding agent. A thin layer…
Written by
·
-
Quick Pickled Purple Cauliflowers
A quick and easy way to preserve the vibrant color and amazing antioxidants of purple cauliflower while adding tons of flavors! Purple cauliflower is like a whimsical, wild sibling of the classic white cauliflower, it brings both theatrical color and exceptional nutrition to the dinner plate. The brilliant violet hue is entirely natural and comes…
Written by
·
-
Vegan Mapo Tofu | Authentic Chinese style without pork
Mapo Tofu (麻婆豆腐) is more than just a dish, it’s a cultural ICON. It is fiery, bold yet tender, soul-satisfying, and perfectly embodies Sichuan cuisine’s signature flavor profile: málà—a combination of hot chili spice and tongue-numbing Sichuan peppercorns. Originating in Chengdu, Sichuan, during the late Qing Dynasty (circa 1860s–1870s), Mapo tofu was created by a woman…
Written by
·
-
Homemade Silken Tofu 2 Ingredients
The easiest yet still authentic method to make your own silken tofu with just two ingredients! The two most well known types of tofu are probably regular firm/extra-firm tofu and silken tofu. There are some major differences between regular tofu and silken tofu. They are produced using distinct methods. Regular tofu is made by coagulating…
Written by
·
-
No Waste Okara (Soybean Pulp) Patties
Stop throwing out the leftover bean pulp after you make soy milk! Make these delicious little flavor bomb patties that are packed with nutrients – high in protein, fiber, and essential minerals. Soy bean pulp, or okara, or Dou Zha in Chinese, is a byproduct leftover from soy milk making. While often discarded as food…
Written by
·