An oxymoron-sounding name, but a real Taiwanese classic: Frozen Baked Sweet Potatoes. These are baked to caramel-sweet perfection, then frozen to achieve an almost popsicle-like texture. Sweet potatoes are a staple in Taiwanese cuisine: they are second to rice as… Read More »Frozen Baked Sweet Potato (冰烤地瓜)
Rice Porridge: the dish that comes with many faces, names, and stories. But at its core, in every culture, it’s always that ultra-simple, warm, comforting dish. This is a vegan Taiwanese/Chinese rendition, just how I remember eating it as a… Read More »Vegan Congee (Rice Porridge)
Better than store-bought Seitan made with vital wheat gluten and chickpeas. Protein-packed & filling — perfect for roasting, stir-frying, or deep-frying. A blank canvas, if you will — this is your perfect opportunity to get creative in the kitchen! For… Read More »Homemade Seitan (For Vegan Chicken)
Chili Oil, the quintessential Chinese condiment. As with almost anything else, chili oil is much better homemade. Incredibly easy as well — only requiring 5 minutes of active time! A homemade chili oil will top any store-bought chili oil by… Read More »Homemade Chili Oil
Ridiculously rich & creamy vegan matcha spread with just two main ingredients: matcha powder and oat milk. Skip the dairy, oil, and cream! Ever since Oatly took the world by storm and flooded every cafe with their barista grade oat milk, I’ve… Read More »Oat Milk Matcha Spread
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