This flavourful one-pan recipe for Sheet Pan Miso Tofu and Brussels Sprouts is a snap to prepare on busy weeknights or lazy weekends when you’re low on energy.
Sheet Pan Miso Tofu and Brussels Sprouts Read More »
Fresh Shiitake Mushroom Udon Noodle Soup is the ultimate Japanese comfort meal! This plant-based udon soup has a rich broth with big umami mushroom flavour.
Shiitake Mushroom Udon Noodle Soup Read More »
Use fresh or dry tofu skin (aka “bean curd sticks”) for this Tofu Skin Stir Fry. All you need is tofu skin, some greens, and a handful of Asian pantry staples.
Tofu Skin Stir Fry Read More »
Crispy outside, sticky inside, these lightly sweet Chinese Pumpkin Rice Cakes are naturally vegan and easily made gluten-free. Can be pan-fried or air fried!
Pumpkin Rice Cakes (Air Fried or Pan Fried) Read More »
This Chocolate Matcha Protein Shake is a powerful mix of chocolate milk, pumpkin seed butter, protein powder, and matcha powder. Rich, filling, not too sweet.
Chocolate Matcha Protein Shake Read More »
These fiery Korean spicy glass noodles are drenched in the legendary Samyang Buldak Hot Chicken Flavour Sauce. Chewy, springy, stretchy, and extremely hot!
Spicy Glass Noodles with Buldak Hot Sauce Read More »
Kabuli Pulao is the Afghan celebration dish. This is a vegan and vegetarian version of Afghanistan’s spice-infused, complex, and richly fragrant rice pilaf.
Vegetarian Kabuli Pulao (Afghan Rice) Read More »
A savoury plant-based take on Asian fish ball noodles. Quick and easy with five ingredients and ready in 30 minutes. Perfect for a vegan lunch or side dish.
No-Fish Ball Noodle Soup (Vegan) Read More »
Bok choy miso soup is a quick way to use up leafy greens in a light yet flavourful soup. And you get a hit of savoury, fermented probiotic goodness to boot!
Bok Choy Miso Soup Read More »
Fragrant pandan buns stuffed full of red bean paste. Deliciously soft and sweet and easy to make, only seven ingredients! Perfect for breakfast or a snack.
Pandan Buns with Red Bean Paste Read More »