This Vietnamese Avocado Smoothie (Sinh Tố Bơ) is made without condensed milk. Just three ingredients for a deliciously thick and creamy avocado shake!
Vietnamese Avocado Smoothie (Without Condensed Milk) Read More »
If Larabars had a matcha flavour, this is what they would taste like. These whole food Matcha Date Bars are made with only three ingredients, an easy snack!
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 »
This copycat recipe for Chipotle’s Tofu Sofritas is so easy to make, with the same ingredients that Chipotle uses, and it tastes just like the real thing.
Sofritas (Chipotle Tofu Copycat) Read More »
This vegan cream of asparagus soup is light, creamy, and delicately flavoured. It’s a smart way to use up your tough asparagus stalks and ends. Zero waste!
Vegan Cream of Asparagus Soup 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 »
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.
Roasted Pumpkin Seed Butter 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 »