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 »

I’ve been meaning to make a blueberry coffee cake for a couple weeks now, but haven’t had the time. We’ve been out of town the past week, so the last few days were for getting recharged and back to the norm. I woke up early this morning, and made this blueberry coffee cake. I admit, it was pretty awesome being able to get this done before both of my baby girls were up! Let’s talk about this coffee cake! Not… Read more »

I woke up at 4:47am this morning. My sleep has been really erratic with a 9-month-old, so it was no big surprise that I couldn’t go back to sleep. Then my stomach started growling, and as any mom knows, when you have a chance to eat, you eat, because you don’t know when else you’ll have a free minute! I started thinking that it would be a great treat for my 6-year-old to wake up to some baked vegan doughnuts…. Read more »

Somehow, I always cook more chickpeas than I need. I try to find different ways to use them in my food, and this time, while I was looking in my fridge, I knew that the leftover brown rice I had would be a perfect binder and lighten up the density of the chickpeas in some veg burgers. I love these veggie burgers, and wish I made more, because my husband snacked on the last couple of patties before bed. Thanks… Read more »

For those who know me, I love having people over to share a meal and entertain. When my husband was the Officer Rep for a student club over at the Naval Academy, it was pretty common for us to host a meal for up to 30 midshipmen at a time. I’m no stranger when it comes to cooking for a crowd, but our place was big back in Annapolis. It’s much smaller here in the Bay Area, but we still… Read more »

I’d be the first person to tell you that I LOVE donuts. Something about the fried, crispy exterior and cakey inside is my foodie weakness. Maple cake donuts, to be exact. There are no vegan donuts around where we are in the Bay Area, but if I go to Whole Foods earlier in the day, they have just what I need if I’m craving it – vegan maple cake donuts! Obviously, I can’t be eating donuts often. Even though foods… 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 »

Every week, I boil a few sweet potatoes to incorporate into my hubby’s power breakfasts. I mash them up, and sometimes I add them in his pancakes, or even oatmeal. Sweet potatoes are fantastic because they give him that good carbohydrate that he needs as fuel for his Ironman training. They’re also full of fiber and vitamins A, C, B6, and potassium. I always tell my students to eat a rainbow of colors of fruits and vegetables daily, because each… Read more »