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Showing posts from June, 2023

Vegan Caprese Salad Skewer with Tofu Mozzarella Balls

The most vibrant and refreshing salad but on a skewer! Making them even more fun and exciting to eat. The classic Caprese combo will never get old - tomatoes, fresh sweet basil, mozzarella, olive oil, and balsamic glaze, the only twist is I made fresh mozzarella balls out of tofu! Let me just make it very clear, these do not taste exactly like mozzarella... obviously. But honestly, for me, they don't have to. I'm perfectly fine with never eating cheese, aka aged cow breast milk fat curd, ever again for the rest of my life. Rather than the exact taste, it's the "format" of certain food and dishes we miss, and all the sweet memories associated with them. And these tofu mozzarella balls do the job perfectly splendid (Hill house fans anyone? ;) They are soft, bouncy, just the right level of chewy, and super creamy. They're also incredibly refreshing and high in protein - fyi tofu is a complete protein. You can of course enjoy these tofu mozzarella just as a salad

Japanese Sesame Dressing Cold Noodle Salad

This is a very summer-friendly meal with very little heat or "cooking" involved. And yet it packs so many layers of texture - crunchy veggies, chewy noodles, and crispy tofu; and also a combination of flavors - umami, savory, rich and creamy from the Japanese sesame dressing and vibrant, spicy, and aromatic from the chili oil. One of the biggest injustices in the food world, as far as I'm concerned, is the bad rep that salads get. They are stereotypically branded as "bland" or "boring", and constantly ridiculed as a "diet" food or "rabbit food". Well all of the above couldn't be farther away from being accurate. Salads can be pretty much anything you want them to be and they can be hearty, satisfying, and irresistibly scrumptious just like this one!  Another perk for a salad bowl is how low fuss and quick they are. This recipe is for one of those days when you just can't be bothered to cook but still wanna eat WELL, both nut

No Churn Vegan Matcha Ice-cream Only 3 Ingredients

Your new obsession this summer awaits - 3 ingredients, no churn, dairy-free matcha ice cream! It is the easiest ever and has the absolutely perfect texture, creamy, velvety, soft, scoopable, and silky smooth. It takes less than 10 minutes to whip together and then just throw in the freezer. Isn't it strange that there are barely any vegan matcha ice cream products available on the market? Worry not, it's super easy and quick to make our own! No churn, or ice cream maker, or any special equipment will be needed! All you need are coconut cream, condensed sweetened coconut milk or oat milk, and ceremonial grade matcha. And you can barely taste the coconut in the final ice cream, as long as you use a good quality matcha powder that has a strong and robust taste! I used an organic ceremonial grade matcha and it lends the ice cream such a punch of flavor as well as a lovely vibrant color. For the coconut cream, it is what's gonna make the "body" of the ice cream so make

Air Fryer Carrot Chips

A "junk"-free snack that's crunchy, delicious, healthy, nutritious, also quick and easy to make! These carrot chips take only about 5 minutes to prep and you most likely already have all the ingredients in your pantry. No one, and I mean no one, would be able to say "I hate veggies" in the face of these colorful and flavorful rainbow carrot chips! I do not see them as a "substitute" for potato chips or anything, because they are their own glorious treat! They are vibrant, crunchy, savory, and naturally sweet at the same time! You can use any carrots you have, storebought sliced carrots, or slice them yourself with a mandoline cutter or a sharp knife. You can also get as creative as you want with the flavors. I did a savory BBQ seasoning with these but if you prefer sweet chips, you can toss them in some sugar and cinnamon. For serving, these are scrumptious just on their own or can be paired with a dip, I recommend vegan ranch or tzatziki. If you make

Chinese Steamed Eggplant Salad with Chili Oil

This will be your new favorite way to eat eggplants! Tender, silky, and juicy eggplant glazed in a savory, umami, and subtly sweet dressing, and finally invigorated by a splash of aromatic sizzling chili oil - it's a flavor party on a plate! And it's super easy and quick to make. Eggplants are so underappreciated. They have such a magical texture - fluffy white, tender, moist, and "meaty", and it soaks up flavor literally like a sponge. Their vibrant purple skin is packed with antioxidants that can prevent our bodies from cellular damage, reduce the chances of many diseases, and keep us young. They also contain good amounts of potassium, manganese, folate, and Vitamin K, all of which a lot of us are probably taking supplements for!  If you think you hate eggplants, well, not for nothing but my eggplant recipes like Miso Eggplant, Gochujang Eggplant, and Doubanjiang Eggplant have converted many, many eggplant haters and I believe this recipe would do the same and provi

Salt and Pepper Tofu Air Fryer Version

Calling all tofu lovers and tofu doubters alike - you need to try these salt and pepper air-fried tofu! These are a golden crispy sensation, crispy on the outside, tender and moist on the inside, and packed full of flavors from the salt n pepper seasoning and colorful veggies. Plus I made the batter and tofu coating gluten-free as well! Is there a more prevalent and crowd-pleasing flavor combo than salt and pepper? Somehow this duo has won the hearts and palates of so many people across countries and cultures. This salt and pepper tofu is a classic Chinese dish that's naturally vegetarian and vegan friendly, although sometimes they are coated in an egg wash, which I replaced with a gluten-free chickpea mixture that's just as savory, "eggy", and pleasantly golden. And instead of deep frying, which is the traditional way, I cooked them in the air fryer and they turned out just as crispy with a fraction of the oil. If you don't have an air fryer, you can also oven-ba