Meatless meat floss made at home with king oyster mushrooms. Funny enough, the flavor of the mushroom floss reminds me of those dried shredded squid snacks. Because the mushroom floss is made entirely of mushrooms, the texture is still slightly… Read More »Homemade Mushroom Floss (Vegan)
Vegan Kimchi made with fresh Napa cabbage and homemade vegan fish sauce. One of the many Korean dishes I simply cannot live without. Traditionally, people made Kimchi (fermented cabbage) with ingredients such as fish sauce, shrimp paste, and anchovies, making… Read More »Homemade Vegan Kimchi
A vegan Chinese-Italian fusion pasta dish. Linguine tossed in the richest, most umami vegan “XO sauce” and topped with king oyster “scallops.” As it turns out, the king oyster mushroom (or other oyster mushroom varieties) has fibers arranged very similarly… Read More »Vegan Scallop XO Sauce Linguine
Plant-based tuna gunkan maki sushi made with oven roasted, soy-marinated watermelons.
A vegan version Taiwanese-style Fried Chicken using frozen-and-thawed tofu. Boldly favored just how you’ll find them on the streets of Taipei. My all-time favorite Taiwanese street food is none other than the Taiwanese Chicken Cutlet (雞排). It is this Schnitzel-looking,… Read More »Taiwanese Fried Tofu
Chocolate chip cookies made salty-sweet with miso. Miso has a saltiness that enhances the sweetness of the chocolate, as well as a richness that just brings everything together.
A vegan ramen so creamy it will give you food coma. An incredible & easy vegan ramen with creamy miso oat milk broth and blackened garlic oil. Something I absolutely love about vegan ramen is how incredibly easy it is!… Read More »Blackened Garlic Oat Milk Ramen
A homemade vegan beetroot burger patty that is crispy, golden-brown on the outside, and meaty with a vibrant red hue on the inside. Burgers are apparently what every vegan/vegetarian person immediately misses — just look at all the craze with… Read More »Vegan Beetroot Burgers
A vegan spin on Taiwanese Popcorn Chicken using cauliflower. Crispy and golden-brown on the outside, juicy and tender on the inside. The cauliflower, after deep-frying, is so incredibly tender. And the batter, after frying, becomes so incredibly crispy and crunchy.… Read More »Vegan Taiwanese Popcorn Cauliflower