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
A vegan version of Taiwanese Sticky Rice (台式油飯). A plant-based but no less flavorful take on the traditional round-table style dish. Taiwanese sticky rice is quite literally the ultimate comfort food. I mean, its name “油飯” translates to “oily rice”… Read More »Vegan Taiwanese Sticky Rice (台式素油飯)
Chilled noodles tossed in a tangy, nutty sesame sauce. Cool and refreshing, perfect on a hot summer’s day. Cold Noodles (Liang Mian 涼麵) is a traditional Taiwanese dish that consists of chilled noodles tossed in a tangy, nutty sesame sauce.… Read More »Taiwanese Cold Noodles (涼麵)
A vegan version of the Malaysian national dish, Nasi Lemak. Fragrant coconut rice, spicy & briny sambal, roasted peanuts, and fresh cucumbers come together to create a flavor explosion. Nasi Lemak (“creamy rice”) is traditionally served and/or cooked with anchovies,… Read More »Vegan Nasi Lemak
A plant-based version of classic Pad Thai — an incredibly flavorful dish with the perfect balance of sweet, salty, and citrus. Served with crunchy peanuts, crispy fried tofu, and a fresh squeeze of lime. Pad Thai is easily one of… Read More »Vegan Tofu Pad Thai
Crispy Pan-Fried Mandu (Korean Dumplings) filled with Kimchi, Mushrooms, and rice noodles! This combination has quickly become one of my favorites. And of course, they are equally delicious steamed and boiled as well. Who doesn’t love some good dumplings? You… Read More »Kimchi Mushroom Mandu (Vegan)
Akami Tuna Nigiri made with Roasted Bell Peppers. These bell peppers are roasted, sliced, and marinated to achieve a texture and taste very similar to tuna — how abut some vegan omakase? The first step is to roast them on… Read More »Bell Pepper “Akami” Nigiri
Frozen-and-thawed tofu fried to golden-brown perfection and coated with the quintessential Taiwanese “Three Cup” sauce. “Three Cup” refers to the traditional Taiwanese recipe, which includes equal parts soy sauce, rice wine, and sesame oil. Some cooks today deviate from the… Read More »Three Cup Tofu
A vegan version of unagi don (grilled eel rice bowl). Soft, luscious eggplants and a sweet, savory sauce over a bed of rice. In Japan, Grilled Eel is also known as Unagi no Kabayaki, which points to the specific preparation… Read More »Vegan Unagi Don (Eggplant)
Plant-based tuna gunkan maki sushi made with oven roasted, soy-marinated watermelons.