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Showing posts from March, 2023

Collard Greens Rainbow Salad Wraps - High Plant Protein

This super refreshing, colorful, and hand-friendly wrap is like a nourishing salad you can pick up with your hands and eat on the go! They are packed with lots of different veggies, tofu mayo, tofu skin, avocado, and ofc, sooo many flavors! You can easily adapt this recipe and use whatever vegetables you have on hand. This recipe is a super easy, no-fuss, and basically no-cook meal that's healthy and delicious. The only "cooking" part is to blanch the collar greens to soften them so that they become more flexible and will seal the wrap better. Everything else can be kept raw, or if you prefer, you can always roast some of the vegetables or pan fry some tofu. Lots of vegetable wraps, though very healthy, can seem dry and underwhelming sometimes. But not this one! I layered up lots of luscious, rich, and creamy silken tofu mayo inside that adds that satisfying flavor and texture but without any "bad stuff"! Instead, it also acts as a great protein source. I also d

Flower Shaped Vegan Gimbap

Spring is in the air and blooms are everywhere~ It's time to bring some flower power to our table! I romanticized the Korean gimbap and made them into flower shapes, filled with colorful vegetables, umami shiitake mushrooms, and tofu. Gimbap, sometimes also spelled as Kimbap, is a Korean rice roll wrapped with roasted seaweed sheets and filled with a variety of meat, egg, and vegetables. The origin of Gimbap remains debated, some say it was created during the Japanese occupation of Korea when Korean people adapted Japanese sushi. On the other hand, it could also have been a natural invention from eating rice and living ocean-adjacent.  While seeming similar at first glance, gimbap and sushi are in fact quite different. Sushi rolls are made of rice that's seasoned with sushi vinegar and usually filled with seafood and sometimes vegetables. Whereas gimbap rolls are made of rice that's seasoned with toasted sesame oil and salt, and traditionally filled with sauteed beef, slice

Cold Soba Noodle Bowl with Seared Maitake Mushrooms

This chilled soba noodle bowl is refreshing, flavorful, and super nutritious with 100% buckwheat soba noodles, which are naturally gluten-free, tofu hard boiled "egg" and pan seared garlicky maitake mushrooms. It's also super quick to put together, you can whip up two servings under 15 minutes! Soba is a type of Japanese noodle made from buckwheat. They're thin, chewy, has a lovely buckwheat aroma, and if they're made of pure backwheat (some varieties do have wheat flour in them so read the ingredients carefully if you are allergic ) then they are natrually gluten-free!  And did you know buckwheat is also a complete protein source? Mean it contains all nine essential amino acids! That makes buckwheat one of the rare superfoods. Traditionally, soba noodles are served either chilled with a dipping sauce or hot as in a noodle soup. This noodle bowl is like a twist on the chilled soba noodle dish but instead of serving the sauce separately, I kept them all in one bowl

Vegan Hard Boiled "Egg" - Made of Tofu!

Prepare to be mind-blown by these ultra realistic 100% vegan hard-boiled "eggs"! They are made from only real food plant based ingredients and not only do they look, and taste like eggs, they are also high in protein - even higher than actual eggs! If you've been eating vegan or plant-based for a while, I'm sure you're familiar with some classic vegan "eggy" creations like tofu scrambles and tofu quiche , which are both on my weekly meals rotation and two of my favorite things to make. However, sometimes I do feel the absence of another type of egg, hard-boiled egg, especially when I'm craving a bowl of ramen or soba. In the past, I have carved out firm tofu into egg shapes to make vegan "eggs" for my noodle bowls but of course, it was nearly impossible to carve the "eggs" perfectly. So I set out to create a much more realistic version while keeping the same spirit of real food and never losing sight of nutrition . That's h

Easy Steamed Veggie Dumplings/Spring Rolls

Calling all dumplings fans who love eating them but not making or wrapping them - I feel you ;) These are the easiest ever steamed dumplings made with wonton skins and filled with vegetables and tofu scramble. They are like cute little pillows packed full of colors, flavors, and nutrients - all in one comforting bite. Do you know how to wrap dumplings perfectly? If your answer is no, well then do you find wrapping burritos much easier? Or how about just rolling up a piece of paper? And that's exactly what we are gonna do here to make these cute and delicious little dumplings or steamed spring rolls! They're basically a love child between the two. By using wonton skins, we won't have to make dough or roll the wrappers ourselves, and on top of that, let's let go of the obsession of creating the perfect dumpling shape and instead, just roll them like spring rolls or an ultra mini burrito! And the thin and smooth wonton skins actually work perfectly for this recipe, they be

Banana Blossom Fishcakes | Vegan Fishcakes

No fish was harmed in the making of these "fishcakes" ;) These banana blossom no-fish cakes are packed with vegetables and high in real food plant protein from chickpeas, air-fried instead of deep-fried, and yet they are still addictively delicious and hearty! We all know the dire situation our ocean is in - vastly depleted and polluted by years and years of overfishing and just selfish and irresponsible human behaviors in general, so these "fishcakes" are a healthy and yummy treat that does not come at the cost of our planet. One of the best natural replacements for fish is banana blossom, which grows at the end of the banana fruit cluster and looks like a big, fleshy, tear-shaped pod, they can grow so big, even bigger than a bunch of bananas! Banana blossom has a flaky, tender, moist, and silky smooth texture that's very similar to fish. They are also an excellent source of fiber and minerals. To add more flavors and nutrients to our no-fish cakes, I used onio