Skip to main content

Posts

Showing posts from February, 2022

Vegan Cheese Wrapped Burrito | Lowkey Burrito

Burrito but make it with a layer of crispy, melty cheese wrapped around it! With one bite your teeth will sink through the crispy fried cheese exterior, into the stringy, gooey, rich vegan cheese and followed by the soft, toasty tortilla and finally the savory, hearty fillings. I first saw burritos like this on a food docuseries on Hulu and one episode talked about the street food in LA and highlighted the Lowkey food truck and their iconic cheese wrapped breakfast burritos. I had never had one but instantly started craving it. So of course I had to make it for myself and make it vegan! The method is super simple and quick and easy to do but wow the effect was amazing. I thought burritos were already so satisfying but the crispy and melty cheese wrap really took it to a whole new level. You can choose whatever burrito you like or for a quick meal, throw a frozen one in the oven and then zazz it up with the cheese wrap. And I will also be posting a video how-to on my Instagram  Reel and

Tomato Tuna Nigiri Sushi with Tofu Cream Cheese

These tomato tuna nigiri are juicy, tender, savory, and unbelievably “fishy”, who knew we could grow tuna out of the ground and not wreck our ocean! Completed with sushi rice, a drop of tamari sauce and wasabi under the tomato "tuna" and a small dollop of silken tofu cream cheese. I've made carrot salmon rolls before and it's only logical that we now make some tuna sushi out of tomatoes. Cut-up tomatoes have a curve that naturally resembles the shape of tuna pieces, and their vibrant red color and meaty texture also come close to tuna. With just a simple marinade we can enjoy the reminiscent ocean flavor without the guilt or danger of heavy metal pollution. Here are some more vegan sushi ideas for you:  vegan dragon roll ,  sushi supreme combo ,  crispy tofu musubi , and Korea's answer to sushi,  vegan gimbap .  And if you're more of a visual person I will be posting a video how-to on my Instagram and Tiktok  please be sure to check them out especially if yo

Vegan Stuffed Tofu with Dark Sauce

Little golden crispy blocks of tofu, stuffed with a "meaty" mixed veggies filling and served with a shiny, umami, and savory sauce - you'll want to double up on your steamed rice with this dish cuz it's straight-up irresistible until the very last crumb of the tofu and very last drop of the sauce. Stuffed tofu, or as they're called in Chinese, "Niang" tofu, is a fun spin that will totally level up your tofu experience. In Chinese cuisine, "Niang" refers to the cooking technique of stuffing and you can just about stuff anything - just from my family members' cookings, I've frequently had growing up niang eggplant, niang zucchini, niang bell pepper... and of course, niang tofu! Traditionally the stuffing is made of minced pork and veggies but to veganize the dish, I just used the tofu that we'll scoop out of each center and mixed with some mushrooms and carrots. Make sure you stuff each cube as much as you can by pushing the stuffing

Soy Milk Ramen with Vegan Egg and Scallops

Ramen but make it Kyoto style with Soy Milk! This broth is rich, creamy, silky, and packed with umami flavors. Slurp up some ramen noodles, bite into a fully plant-based hard-boiled "egg" and the juicy, chewy, and savory king oyster mushroom scallops - you'll want to make a lot of noises while eating this bowl, and guess what, that's the only appropriate way to eat ramen! Ok I know there might be some skepticism on the idea of adding soy milk to ramen broth, but please don't knock it till you try it! Soy milk is commonly used in Japan to flavor broths and soups and Soy Milk Ramen, or 豆乳ラーメン, is a classic dish especially in Kyoto. The soy milk adds depth, creaminess, and that cozy milky white color to the broth, which is made with dashi, aka Japanese stock. There are two key ingredients for homemade dashi - dried shiitake mushrooms and kombu, which is dried kelp. You'll realize that I did not include kombu in this recipe and that's because sadly, due to the

Vegan Pesto Risotto with Miso Butter Mushrooms

This vegan pesto risotto is literally like a symphony in your mouth, no kidding. In one bowl, you've got the creamy, rich risotto mixed with herby, refreshing pesto, buttery umami mushrooms, crispy spiced chickpeas, and the "cherry" on top being the bursting flavors of balsamic roasted cherry tomatoes on the vine. Vegan pesto is one of those dishes that help you see just how magical plant ingredients can be. With no parmesan or any dairy products, I had to really focus on unleashing the starchy, creamy nature of rice itself and came to realize how amazing rice can be just on its own. And the conclusion is, no, you absolutely do not need any cheese or butter to achieve that creamy, velvety texture of risotto. It all lies in the proper cooking process and don't worry, it's much easier than you might think! There are a few simple yet crucial tricks in achieving an optimal risotto. First, never add cold broth to cooking rice! It will result in the rice cooking unevenl

Rice Paper Mochi | Vegan Mochi

This rice paper mochi is the easier version ever but just as pretty and delicious as a classic cream-filled mochi treat. You can make them in just five minutes and instantly satisfy your craving for something chewy, pillowy, melt-in-your-mouth, and not overly sweet without the fuss of making the dough. I LOVE mochi and have made them from scratch before, I made some bunny-shaped mochi mooncakes for the mid-autumn festival and they were so cute and yummy. However, that entire process was exhuasting. Mochi is a Japanese rice cake made of glutinous rice flour, water, and sugar and making them from scratch is a very labor heavy toll. You have to constantly stir the glutinous rice mixture while heating nonstop, and then knead and fold repeatedly for a long time for that shiny, smooth dough. It is fun and rewarding to make them every once in a while but let's face it, I don't always have the time and energy for that while my craving for mochis is way more frequent. So I made up this

Vegan Bibimbap - Korean Mixed Rice with Vegetables

Got any vegetables lying around that you haven't got to use but are worried might be close to their good-by dates? Of course you do, cuz who doesn't?! Here's a quick and simple recipe to turn them into a scrumptious and satisfying mixed rice bowl - or Korean bibimbap. Whenever I'm in a Korean restaurant, bibimbap is always my go-to. Warm, steamy and aromatic rice mixed with all kinds of colorful and juicy veggies and a big dollop of sweet and spicy gochujang - Korean chili paste, hitting all the right spots for a foodie with Asian food cravings. And the moment when you mix all the ingredients together and have the sauce evenly coats all the grains and vegetables is really the epitome of satisfaction. Traditionally, bibimbap is usually served with beef, veggies, and a sunny side up egg on top. In this veganized version, I sautéd some juicy and "meaty" shiitake mushrooms to replace the beef and used scrambled tofu for the egg. And truthfully it's just as goo