Lemon Butter Shrimp Pasta (Quick and Simple!)

Ingredients: 5 oz of dry pasta 15 pieces of frozen cooked shrimp 1/2 cup of diced crimini mushrooms 1/3 cup of vegan butter 1/2 of a lemon 1/2 tbsp of minced garlic Seasonings (to taste): sea salt, freshly ground black pepper, crushed red pepper, and basil (I used dried) Directions: Boil pasta to al dente,Continue reading “Lemon Butter Shrimp Pasta (Quick and Simple!)”

Chorizo Tacos (Vegan, Gluten-free)

Ingredients: 1/2 of Trader Joe’s soy chorizo 20 mini pearl tomatoes, halved Handful of kale 5 garlic cloves, sliced 1/4 cup of diced onions 1 tbsp olive oil Chili powder Red chili flakes 6 small corn tortillas Lemon, optional Directions: In a low-medium heated pan, add half of Trader Joe’s soy chorizo. Ground the “meat”Continue reading “Chorizo Tacos (Vegan, Gluten-free)”

4-INGREDIENT KIMCHI JJIGAE

Ingredients: 7 garlic cloves, minced 1 tbsp gochujang 1 cup kimchi 2.5 cups water Veggies of choice (I used cabbage and riced cauliflower) Directions: Add minced garlic, kimchi, and 1 cup of water in a pot on medium heat. Once simmering, add the gochujang, and make sure the paste is thoroughly dissolved. Add your veggiesContinue reading “4-INGREDIENT KIMCHI JJIGAE”

Fish Cake and Miso Takikomi Gohan

Ingredients: 1 1/2 cup of mixed grain rice (or rice of choice) 2 cups of water 1/4 cup of miso paste 1/4 cup of mirin 4 sticks of fried fish cake, sliced 3 carrots, chopped 5 bunches of bok choy, halved 1 1/4 cup (3 oz) of wood ear mushroom (or mushroom of choice) 2Continue reading “Fish Cake and Miso Takikomi Gohan”

Easy Vegan Hummus

Ingredients: 1 can of chickpeas, drained and rinsed 4 tbsp of oil (or tahini) 1 1/2 tbsp of minced garlic 1/2 lemon 1/3 cup of fresh cilantro (or herb of choice) ground black pepper to taste ground coriander to taste (optional; can be any seasoning of choice) 1/4 cup sun-dried tomatoes, no oil (optional; canContinue reading “Easy Vegan Hummus”

3-Ingredient Vegan Crepe Batter — Savory Chicken Lemon Artichoke Pesto Crepes and Sweet Mango Vanilla Crepe Cake (w/ vegan options!)

Ingredients Vegan Crepe Batter: 2 1/2 cups of all purpose flour 4 cups of plain plant-based milk 4 flax “eggs” (3 tbsp flaxseed meal + 9 tbsp water), or use regular eggs Side Note: This amount made 8 large crepes for the savory filling AND 16 small crepes to stack for the crepe cake. MangoContinue reading “3-Ingredient Vegan Crepe Batter — Savory Chicken Lemon Artichoke Pesto Crepes and Sweet Mango Vanilla Crepe Cake (w/ vegan options!)”

Vegan Cornbread Muffins (Oil-free, Low-fat)

Vegan Low-fat Cornbread Muffins Recipe (16 servings): 2 cup of cornmeal 2 cup of unbleached all purpose flour 1/2 cup of cinnamon applesauce 2 1/2 cup of plant-based vanilla milk 2 tbsp of brown sugar 2 tbsp of baking powder 1/2 tsp of salt Preheat the oven to 400° F. Mix all the dry ingredientsContinue reading “Vegan Cornbread Muffins (Oil-free, Low-fat)”

Project 2019 – “October: Seasonal Cooking ft. 7-Ingredient Overnight Pumpkin Spice Latte Oats and Basil Pumpkin Pasta”

It’s that time of the year… PUMPKIN SEASON! Pumpkins, a type of squash, are rich in vitamin A, C, and E which have been linked to be important for healthy eyesight and skin! I guess pumpkins are ACEs… eh? ;~) (Good one Rovika.) The following recipes are super quick and easy to make. I hopeContinue reading “Project 2019 – “October: Seasonal Cooking ft. 7-Ingredient Overnight Pumpkin Spice Latte Oats and Basil Pumpkin Pasta””

Project 2019 – “August/September: Back-to-School Quick Quinoa Recipes ft. Creamy Lemon Basil Quinoa Salad and Vegan Peanut Cilantro Quinoa Salad”

HELLO EVERYONE! August was a really busy month for me, so I apologize for missing a recipe post. BUT, I am releasing two recipes this month to make-up for it! ;~) They’re super quick and easy to make. They’re also quite flexible as you get to choose the protein and vegetable sources you’d want toContinue reading “Project 2019 – “August/September: Back-to-School Quick Quinoa Recipes ft. Creamy Lemon Basil Quinoa Salad and Vegan Peanut Cilantro Quinoa Salad””

Project 2019 – “JuLY-COPENE: Lycopene-rich Foods and Its Biological Importance ft. 15-minute Vegan Black Bean Pasta with Tomato Sauce from Scratch”

(Camera: iPhone 8+) Lycopene? More like WHY-copene should we consume it in our diet? Alright, I’m not the best at puns. ANYWAY, lycopene is a subclass of carotenoids, a class of phytonutrients, that contribute to the red, orange, and/or yellow pigment of fruits and vegetables. Lycopene has been studied mostly for its relation with antioxidants.Continue reading “Project 2019 – “JuLY-COPENE: Lycopene-rich Foods and Its Biological Importance ft. 15-minute Vegan Black Bean Pasta with Tomato Sauce from Scratch””