Vegan Sashimi (for Nigiri, Sushi Rolls, and More)
This bouncy vegan sashimi is made by marinating konjac (Japanese yam cake). It’s perfect for nigiri, sushi rolls, donburi, gunkan maki, poke bowls, and more.
This bouncy vegan sashimi is made by marinating konjac (Japanese yam cake). It’s perfect for nigiri, sushi rolls, donburi, gunkan maki, poke bowls, and more.
Nori komi furikake is among the simplest types of furikake, or Japanese rice seasoning. This vegan furikake is so umami, you won’t want to eat rice without it.
My homemade version of the famous Hainan Yeshu Coconut Milk. This Chinese coconut drink is made from just one ingredient: young coconut. Oh so refreshing!
Doufunao is a classic Sichuan dish. This spicy, savory tofu pudding is piled with aromatic seasonings, just the right amount of sweet, hot, salty, and sour.
Transform your shredded coconut or coconut flakes into golden-brown toasted coconut in five minutes using a skillet. Crispy, crunchy, with tons of nutty flavour!
Two-ingredient peanut butter stuffed dates are a powerhouse of nutrients and natural energy. Perfect for potlucks, parties, or a simple after-school snack.
Traditional Hawaiian Haupia (coconut pudding) is the easiest dessert. All it takes is coconut milk, cornstarch, and sugar. Serve cold for a refreshing treat.
How to perfectly cook any type of white rice on the stove in 4 steps using a pot, Dutch oven, or donabe. Small batch perfect for 1-2 people. No more soggy rice!
Check out blueberry chia jam, a quick, healthy, and easier alternative to regular jam. All you need is 2 ingredients, 15 minutes, and no sugar required!
Kongbiji jjigae is an old Korean recipe for using up okara, the leftover pulp from making soy milk. Serve this spicy, funky stew with rice for a low-waste meal.