Category: Lunch
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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…
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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…
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Vegan Baked Mac and Cheese
Cheesy, gooey, cozy baked mac n’ cheese stuffed in a pumpkin with a golden, crispy, flavorful breadcrumb topping. A cozy hearty bowl of mac n’ cheese is literally synonymous with comfort food but let’s temper with perfection and amp up the satisfaction level even more! I added a sweet and spicy kick with Thai chili…
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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…
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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…
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Easy Korean Cold Noodles Naengmyeon
Meet your new summer favorite – naengmyeon, a classic Korean dish that’s cooling, flavorful, perfect for hot weather, and super easy to make. Hard to beat a bowl of refreshing, slurpy goodness on a hot summer day! Naengmyeon is an iconic Korean dish and a top childhood fave of mine. It consists of silky, chewy,…
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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…
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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…
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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…
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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…
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Phyllo Crust Vegan Quiche with Homemade Mung Bean ‘Egg’
No egg, no prob – make this amazing vegan quiche with crackling, crisp layers of phyllo pastry, eggy, silky, savory fillings, and juicy, refreshing, naturally sweet veggies. Get ready to bring a slice of pure sunshine to your table! This homemade quiche is an absolute joy to make and even more fun to eat. We…
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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…
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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…
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Crispy Kimchi Pancake aka Kimchi-Jeon
Kimchi pancake, or Kimchijeon, is a widely loved 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. An iconic Korean dish that needs no introduction! I’ve literally never had anyone try and not immediately fall in love…
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Traditional Homemade Kimchi (Vegan No Fish)
Once you try homemade kimchi, you’ll never look back! This is my go-to napa cabbage kimchi recipe, and it’s super flavorful, easy to do at home, and highly customizable. There are actually many types of kimchi, but the most well-known and recognizable one is napa cabbage kimchi, or Baechu Kimchi, which happens to be my…
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