Soybean sprout soup, or kongnamul guk, is enjoyed year-round in Korea because of its simplicity. This light soup makes the perfect side to any Asian meal.
Kongnamul Guk (Korean Soybean Sprout Soup) Read More »
This vegan version of a simple Chinese comfort food, fanqie chaodan (番茄炒蛋), uses eggy crumbled tofu and kala namak for a rich, saucy tomato stir fry dish.
Vegan Chinese Tomato “Egg” Stir Fry (番茄炒豆腐) Read More »
This recipe uses okara (the leftover pulp from making soy milk) for a tasty zero-waste vegan sausage. Easy meat-free Andouille, pepperoni, chicken sausage, and more!
Vegan Okara Sausage (with Customizable Flavours) Read More »
This vegan dump-and-go red lentil soup is one of my mom’s favourites. It’s convenient, light, and oil-free, and the Turkish spices are so flavourful, you won’t miss the extra fat.
Turkish Lentil Soup (Instant Pot or Slow Cooker) Read More »
A comprehensive guide to making your own homemade soy milk from dried beans, including conversions from US to metric and ratios for scaling up or down.
Fresh Homemade Soy Milk (Stovetop or Instant Pot) Read More »
All you need to grow alfalfa sprouts safely and cheaply: alfalfa seeds, vinegar, and a mason jar. No gardening skills needed to enjoy fresh sprouts every day!
Growing Alfalfa Sprouts in a Jar Read More »
This is my eggless scramble recipe using black salt that’s never failed. Ingredients can be prepped ahead; just scramble and serve for a quick vegan breakfast.
Eggless Veggie Tofu Scramble (Endless Variation!) Read More »
Make a batch of high protein overnight oats to start mornings right. With 26 grams of protein per jar, these are much healthier than they taste!
Fresh Blackberry Protein Overnight Oats Read More »
A tasty dump-and-go vegan lentil soup that’s high in fiber and protein. It’s perfect for meal prep and can be made in the Instant Pot or slow cooker.
Savoury Green Lentil Soup (Instant Pot or Slow Cooker) Read More »