This dish was a hit in my house. For weekly grocery shopping, I usually fill up on staples that are running low (beans, lentils, tofu, coconut milk, spices, nondairy milks), get ingredients for a specific dish I want to make, and then a few fruits and veggies for the week. I usually don’t have a recipe in mind, and can usually think of something to make when given a few ingredients. This was one of those dishes, because I wanted… Read more »

This sauce was served as an accompaniment to my Buddha bowl party. It’s great to just have a bowl of this hanging out in your fridge to dress up any bowl of rice, use as a dipping sauce for summer rolls, toss with pasta and some greens for a quick meal, or have it as an accompanying sauce for fried tofu. It’s super easy to make, and has a lot of my favorite ingredients (peanut butter, coconut milk, and Thai… Read more »

I make a huge bowl of pasta once a week, whether it be spaghetti with vegan meatballs, Asian wheat noodles with tofu and mushroom-soy-ginger seasoning, pesto pasta, or a simple vegetable pasta. These dishes come together pretty quickly, and last a couple meals between the three of us (and with all the food my Ironman-to-be hubby eats, a pasta dish is always a sure bet!). What’s usually in your quick meal plan? A pasta with all the goodies Print Recipe… Read more »

Ohmahgah. I realized it’s been nearly a month since my last post, and honestly have no idea where the time went. AND NOW IT’S NEW YEAR’S DAY?! SERIOUSLY?!?! Okay, time to get a hold of myself. Today is the first day I’ve even touched this blog in almost a month. I wrapped up teaching my community college classes for the fall semester in early December, rushed to California to see my dear brother get married (I gained an awesome sis-in-law!),… Read more »

A staple in my fridge these days is cooked lentils. I buy them pre-packaged, and even though I do have dried lentils to put in soups and chilis, this saves me about 20 minutes, which I so desperately need sometimes. Cooked lentils are so versatile that you can use them in the same way you’d use ground meat in a recipe. Lentil tacos, lentils with rice in burritos, lentil sloppy joes (I make this recipe over and over again, and… Read more »

This dish just screams “fall food!” It’s vibrant in fall colors, earthy, rustic, and packed with nutritious whole grains and plant love. I thought of this dish when I was prepping my menu for a cooking class, with the theme “Falling for the plant-based meal.” The same night I was making this dish, we were supposed to go out for dinner with some friends. But the day turned into a wet and rainy one, and we decided to forego walking… Read more »

When I first became “super plant-based,” it wasn’t hard for me to not eat meats like chicken or beef, and I haven’t craved the taste or texture of those meats in over a year and a half. I do, however, order shrimp or other seafood every once in a while, especially if the restaurant’s vegetarian or vegan option is a total rip-off and sounds disgusting (which happens). This is why I can’t call myself 100% vegan, but I am fully… Read more »

This dish pretty much kicks butt. I made this one night, when it was getting colder and we needed a hearty “no-meat and potatoes” type dish. My hubs was so enthusiastic about this, which to me is great, because this meal takes no effort to put together! Roast potatoes with fresh rosemary, saute the seitan for a few minutes, then pour the seitan mixture over the potatoes. Done and done! I’ve made this with other root vegetables too, all with… Read more »

Beans do not normally appear too often in Asian recipes, save for soybean products (tofu, tempeh), sweet red bean paste in mochi (Japanese), and mung beans in sweet coconut soup (che, in Vietnamese). I have set out to change this! Beans are awesome, because they’re a plant-based source of protein, essential for eaters who heavily rely on plants to keep them running. As you all know, I do a lot of food prep on the weekends. Cooking dried beans, some… Read more »

These little bean and rice wraps are pretty much a staple in this house these days. I love making them, because collard greens are a greater source of nutrients and fiber than white flour tortillas or rice paper summer roll wrappers (although I love those as well, but you gotta make the majority of your intake nutrient-dense!). And for your wallet’s sake, a whole batch of these wraps costs less than $5 to make. I’ll even get into some nutrition… Read more »