Vegan Cream of Asparagus Soup is a light and creamy puréed soup that that takes just half an hour to cook. Great way to use up those tough asparagus stalks and ends. The luscious texture of […]
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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 »
Roasted pumpkin seed butter is an allergen-free alternative to nut butter. Deliciously creamy and nutty spread that’s easy to make at home with a blender.
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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 »
This vegan spinach artichoke dip may be dairy free, but it doesn’t sacrifice creaminess or flavour. No nuts or “healthy” substitutions!
Spinach Artichoke Dip (Vegan & Dairy-Free) Read More »
Make adzuki bean paste in the Instant Pot or stove with only sugar and beans. Red bean paste is called anko in Japanese, dousha in Chinese, or danpat in Korean.
Adzuki Bean Paste (Red Bean Paste) Read More »
This is my family’s favourite hot pot dipping sauce. It can be easily customized to your own taste. Easy to whip up while you wait for the hot pot to boil!
The Best Hot Pot Dipping Sauce Recipe Read More »