Smashed & roasted brussels sprouts with deep caramelized flavor and a generous helping of fragrant garlic chili oil. A convert for any brussels sprouts hater. It’s not every day that the humble brussels sprout gets to take center stage: these… Read More »Chili Garlic Smashed Brussels Sprouts
I use the flavors that I picked up from salad spots around the Berkeley college-town to construct this asian-inspired salad: massaged kale with ginger-miso dressing and a hint of yuzu. An easy, delicious, and protein-packed bowl. This is a salad… Read More »Ginger-Miso-Yuzu Kale Salad
The creamiest chocolate ice cream, with a healthy secret. No-churn, vegan, yet so incredibly rich and decadent. Perfect for lazy chocolate lovers. You can never have too much chocolate — I love drizzling some extra melted chocolate and sprinkling some… Read More »Chocolate Ice Cream (No-Churn, Vegan)
This Crispy Mongolian Tofu dish is inspired by the ubiquitous Mongolian Beef, commonly served at Chinese-American restaurants. These pieces of tofu are shallow-fried to a crispy golden-brown and coated with a familiar savory and sweet sauce. They go so perfectly… Read More »Crispy Mongolian Tofu
Vegan chocolate donuts made out of tofu. Super easy, delicious, and completely free of soy flavor — seriously life-changing! So, how do you go about transforming tofu into chocolate donuts?! Well, it starts with a dough made of soft tofu,… Read More »Double Chocolate Tofu Donuts
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.