Nước chấm is a popular condiment and staple of Vietnamese food. It’s a multipurpose sauce, used as a dip for egg rolls, summer rolls, bún (rice noodle dishes), and lots more. It’s made with fish sauce, sugar, lime juice, garlic, and Thai bird chili peppers, but I haven’t had fish sauce in my pantry in a couple years. I’ve found that I can achieve similar flavors with plant-based umami sources – mushrooms, soy sauce, mushroom seasoning, vegan chicken boullion cubes,… Read more »

The other week, I was at the San Mateo farmer’s market, and there was a vendor selling all sorts of sprouted beans and lentils. I’ve never sprouted lentils before, but I do love me some red lentils – in chili, soups, and stews, and I wanted to make a salad out of some. You can’t eat lentils raw, but you can eat them raw if they have been sprouted. They become more readily digestible, phytic acid content is reduced (phytic… Read more »

I’ve been meaning to buy coffee creamer the last THREE times I’ve been at the grocery store, and have even written it in the notes section of my phone, but I keep forgetting! It’s mommy brain, I tell you. Finally, after I realized I forgot it AGAIN, I figured I better make me some, because I don’t want to go to the store one more time and have another brain fart. So, after I woke up early this morning to… Read more »

This recipe is for my friend, Stella! I post frequently on Instagram (@this_veglife), more often than I do here. I haven’t had much time to do other stuff, since I had my baby towards the end of August, and meals as of late have been flash-prepared in a matter of minutes, with no time to write down recipes. When I posted a picture of this and Stella asked for the recipe, the pressure was on to start doing this recipe-writing… Read more »

The past year, I was in the habit of buying a package of Medjool dates every week, to make my energy bites to fuel my hubby for his Ironman training. Well, he pretty much rocked the Ironman on a plant-based diet, but now that it’s over, the training is scaled back a lot. Even though he’s still swimming/biking/running, now it’s just to keep up his fitness level and to feel great. I don’t have to be super-involved in planning his… Read more »

We went to a Strawberry Festival the other week, and naturally, you buy tons of strawberries! I was back in the kitchen after an almost two-month hiatus (see previous post) and so glad to uncover these 4-inch tart pans from my baking arsenal. Because I moved to a new area, I spent a lot of time the past few weeks figuring out where to buy my groceries. I discovered a Mother’s Market nearby, and this vegan strawberry Jel seemed interesting… Read more »

I made these yesterday when I met up with my sweet and funny friends, Alexis and Sarah, and they told me I had to post the recipe to the blog. Well, here ya go, ladies! This turned out to be way better than running out to get donuts, because that would have been slightly out of the way. Ain’t nothing wrong with donuts, though! Maybe next time. 😉 These muffins are great – moist, not cloyingly sweet, fresh with bananas… 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 »

This has been my most-requested recipe to put up on the blog, so it’s time for this soup to make an appearance! I always delay posting this because it is so quick to make and I never write the recipe down. But I hear ya and here it is! Last week, I was a guest speaker at a Whole Foods plant-based meet up, and my topic was how to stock the Asian vegan pantry. I spoke about some ingredients that… 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 »