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Vegan White Hot Chocolate (Unicorn Hot Chocolate) // The Plant Philosophy Collab

Happy Galentine’s Day!

Today I am sharing a cute, fun recipe you can make with your gal pals to celebrate Galentine’s Day, in collaboration with one of my dearest female friends, Margaret (The Plant Philosophy). With Margaret and I’s shared passion for vegan food photography and blogging, it was only a matter of time for us to do a Galentine’s Day collab. If you aren’t following Margaret already, please check out her site–she is seriously the coolest.


unicorn-hot-chocolate-3When Margaret and I hang out, we go all out to relax or work on content. We are completely in our element, whether it’s chilling over a Harry Potter marathon with nachos, or hustling to perfect recipes and get the perfect food photo shots (also Harry Potter related). Every time I spend a weekend at Margaret’s place, as soon as I step inside, I feel a great sense of peace and inspiration! I am greeted by the warmth of lovely, sweet animals and Margaret’s cozy kitchen dapples with sunny promises of a truly rejuvenating weekend ahead. Last time we hung out, we made a Unicorn Bark recipe and Margaret graciously let me use her space to create my Lemon Lavender Candied Ginger.


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I feel like I can totally be myself and execute my creative process with no inhibitions–plus, no one is going to judge me for obsessing over a food-styling detail, since Margaret herself is a food photographer who knows the struggle! She. Understands. Me. Ugh, I can’t appreciate her enough. I should also mention, Margaret and I desperately cannot wait to have a future collaboration with Krystle (The Minty Anne) at some point–somehow, every time we hang out, we end up gushing about her and texting her to tell her how much we love her, too. So much love. I love it!!


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This dreamy recipe for unicorn hot chocolate (white hot chocolate with lavender and whimsical fixings) is sweet, soothing and cozy–much like my friendship with Margaret. It’s also cute AF, which perfectly describes us, I would say…haha. 🙂


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My friendship with Margaret has blossomed into a constant source of incredible reaffirmation, inspiration, encouragement and solidarity (she and I are the only vegan food bloggers in our general area). I am always my own worst critic, and a lot of times it can inhibit me from progressing or believing in my abilities–luckily, Margaret and I lift each other up and re-affirm each other all the time.

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The best kind of friends are the people who believe in you and support you (and vice versa) even if you don’t get to hang out regularly. I’m so thankful to have a friend like Margaret, who understands and supports my dreams and aspirations. With my grad school schedule, it can be nearly impossible to fit in a social life, and Margaret is one of the few people that I always prioritize to hang out with at least once a semester in between the long projects. Hanging out with her is what I love to do after an especially grueling project–she keeps me sane and inspires me constantly. Exchanging support and empowerment with other creative, passionate women who dream big is soo important to me. I sincerely hope you have a #girlboss like this in your life!


unicorn-hot-chocolate-12Unicorn White Hot Chocolate
makes 2 medium servings (or 1 large serving)

Ingredients:

  • 2 cups non-dairy milk (I used cashew)
  • 1/2 teaspoon dried lavender buds (optional–you can also increase if you want it stronger)
  • 1/2 cup vegan white chocolate chips (I used this brand–but feel free to experiment with cacao butter if you’re feeling fahncy~)
  • a splash of pure vanilla extract
  • Toppings: coconut whip, more dried lavender buds, vegan marshmallows, pastel colored sprinkles, and beet juice (for that marbled effect!)

Method:

  1. In a saucepan on medium heat, heat the milk and lavender until it simmers.
  2. Remove from heat and let the lavender steep for about 5 minutes.
  3. Strain the lavender. Return milk to the stove and stir in the white chocolate until it’s all melted. Add a splash of vanilla. Add more milk or sweetener to your taste. I found the white chocolate was sweet enough for me!
  4. Whisk until frothy and pour into mugs.
  5. Garnish with coconut whip, marshmallows and sprinkles. If you want a marbled effect, swirl some beet juice on top of the coconut whip (before adding other garnishes).
  6. Enjoy with your favorite inspiring gal pal and tell her how awesome she is! Or make a double batch and have a cozy party with a group of inspiring ladies. 🙂

Do you have female friends who inspire you? I would love to hear about them–let me know about them in the comments–let’s promote the heck out of the amazing, badass ladies who inspire us!

If you haven’t already, please go and be delighted by Margaret’s Unicorn Bark recipe! We had so much fun making this–I hope you will enjoy it too.

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Beet + Ginger Vitality Soup for Chinese New Year // A Cup of Joan Collab

The Lunar New Year (commonly known as the Chinese New Year) is tomorrow! I’m so excited to finally share this collaboration that my friend Joan La (A Cup of Joan) and I have been working on. Joan is an ethical, vegan fashion blogger. Her content exists in a genre somewhere between storytelling, activism, and art. Ultimate goals–I love this babe so much!

I love the way Joan expresses herself and stands up for what she believes in. I’m Vietnamese (with some Chinese, but culturally I’m Viet) and Joan is Korean. We have passionately discussed the need for a bigger presence of Asian American and persons of color in the vegan movement–we’ve both noted that vegan versions of traditional Asian dishes are not as widely known. For our CNY collaboration, we decided to each post a recipe and share interviews with our moms, to celebrate our different cultures and share the similarities. Yesss, Asian female empowerment and solidarity! I urge you to check out Joan’s post here, and follow her beautiful inspiring Instagram here–you won’t regret it.

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Chinese New Year is about starting anew, making room for the future blessings to come. I actually made some lemon lavender ginger candy the other day, to represent this refreshing new energy. In Vietnamese culture, it’s customary to clean out your house by the first day of the year, and on the first three days of the year, it’s considered bad luck to sweep the house, because you don’t want to sweep out any incoming blessings. Now, more than ever, it is imperative that we all reflect on our hearts, and make room for more love, instead of shutting love out.

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I try to keep this blog lighthearted, but my spirit is weary and hurting, and right now, I must express myself authentically–to do otherwise would be a disservice to the people I care about, myself, and you, the reader.


 This week’s executive order banning refugees and people from Muslim-majority countries has been heavy on my heart.

My parents were refugees. I would not be here, if not for them and their sacrifices.

I have friends struggling day-to-day in refugee camps in Greece–their futures are in limbo. They are just like you and me. They want to continue their education and contribute to the world, pursuing architecture, journalism, mathematics, and medical studies…but their lives are on pause–I would gladly give them a room myself, alas, they are not welcome here.

Half of my closest friends in grad school are international students from Iran–some of them haven’t seen their beloved family in years. Imagine planning to see your dear parents, or your sister, and suddenly having that chance ripped away from you, indefinitely. How would you feel?

This ban reflects the ugliest and most shameful part of America–it is hatred, motivated by ignorance and discrimination.

My heart has been broken about the world for a long time, but this week, the harsh reality has been absolutely relentless. It can be so paralyzing, but we must resist and speak up for what is right.


When the cruelty of the world is pressing down on everyone and everything I love, and I have trouble seeing the light, I turn to my mom, the strongest person I know. Whatever terrible things may be happening in the world, she is always reminding me to do my best and reflect inward, to cultivate the love in my soul. She encourages me to find the courage to give and share that love to others, on any scale possible. That is where we find our strength, and that is how we help the world.

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Below is the interview, translated and transcribed from a conversation I had with my mom in Vietnamese and English.

What does the Lunar New Year (Tết) mean to Vietnamese culture?

Mom: Tết is the new start of everything. Everyone hopes for a better year than last year. That’s why everything is red and gold, for good luck. Just forget about the old, bad luck–it’s over. They want to start something new, better. Since it’s about beginning anew, if people want to start a new diet, or start a new habit, they start at the new year.

It’s a time of celebration and people get to rest with their family. Usually the poor people in the country, they work so hard all year, and Tết is the only time they can rest, for a week or sometimes a whole month, if they can afford it. Typically, my family took off work for a week to ten days. All of the businesses are closed during Tết—if you want to get a shirt tailored or something, no one will be open. Except restaurants, they have to stay open.

On the first day of Tết, people in Vietnam mostly always ăn chay (eat vegetarian–basically vegan, actually). Because they believe that first day of Tết, if you ăn chay, it’s like you’re eating that way the whole year. It’s a symbolic way to start the new year–in a peaceful state of mind. Because they believe ăn chay is good and peaceful, but they can’t commit to it for the whole year, so they try to do it the first day of the year, at the very least–it’s also good luck to do this. For people who practice Buddhism in Vietnam, they wish they could be vegetarian or vegan the rest of the year, they wish so, but they cannot or do not want to do it. It’s much easier now to ăn chay–anyone who has a sincere heart can definitely do it, with the grace of God. I went vegetarian in 1990 (now I’m vegan).

What was Tết like in your hometown? And what was it like after you came to the states? What traditions did you bring over? 

Mom: Well, school was closed, of course. Your grandma and grandpa didn’t work in fields, but they still needed to rest from their business.

On the first day of the year, we would all put on new clothes, chúc tết (exchange New Year’s wishes), and then we would go to the temple, to get our fortunes told. Afterwards, we went to your great grandmother’s house, to eat spring rolls and other finger foods–usually for Tết, you eat playful food, finger food, basically. And after that, we went back home, to gamble and eat with the family. Your grandpa didn’t allow gambling ever, but only for Tết, just for fun, in the house. I was never really excited about that, though.

Actually, the days leading up to Tết are more exciting, because of the night market. That’s what I loved most. When I was young, your grandpa didn’t let us go anywhere. He was so strict! It was like jail. We usually sat upstairs, in the balcony, watching people going to the theater and stuff, yearning to go play. He was paranoid that we would go party or misbehave—he just wanted us to stay home to study. But we figured out a way to go out–that’s a story for another time.

My best friend’s house was right next to the market. At night, we would go to the market to see everything and walk around–they were famous for selling watermelon, your grandpa’s favorite. Back then, it was so fun–we liked to sit and people watch. We would buy nước mía (sweet sugar cane juice), and bánh chuối nướng (crispy, baked banana cake). During that time, there’s a lot of food everywhere, just like the state fair here, in Oklahoma or Texas. They sold chèbánh mì, and chuối chiên, which you know, is my favorite…they had all my favorites! I miss that, it’s a good memory. I’m glad you asked me about this. That was my favorite memory of Tết in my hometown.

And the flowers–they sell all kinds of fruits and flowers at the market—mostly yellow mai blossoms, and peach blossoms in the northern region. They sell these flowers by the branch–it’s very beautiful and interesting. Actually, the markets are open all day and all night. But at night, it’s much prettier, because they have lights all over, and each shop was under an umbrella. Umbrellas acted as dividers. So, we liked to go around and enjoy the market under all those umbrellas. Everyone was dressed very colorfully. If we have a chance, I would love to take you to see it.

It’s different here in the U.S. We don’t celebrate it as much here. On the outside, it’s just another day. It’s not as exciting. In the streets, there’s no Tết spirit in the air, like in Vietnam. Here, we just enjoy Tết inside the family. Your aunt always takes the day off, and the night before the new year, she always goes to the temple with your grandma.

We still give out lì xì–that’s always the younger generation’s favorite. Traditionally, the younger family members are expected to chúc tết (express your wishes and intentions for) the older members, and they receive well wishes and lì xì in return. But you’re expected to chúc tết elders either way, it doesn’t matter whether you get a red envelope or not. Older people always take red envelopes with them, to give to the kids.  In Vietnam, the temple always had a mai blossom tree, with lì xì (lucky red envelopes with money) hanging from it. We would hái lộc đầu năm (pick money for the first of the year). Usually inside, it was like 10 cents and an aphorism. Mainly, your grandpa would give us the best lì xì—the amount he would give was always a lot! We would always wonder how much we would get.


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About the recipe: this is my mom’s adaptation of a ginger soup her grandmother used to make. My great grandfather was Chinese, actually, so this soup’s roots are more Chinese than Vietnamese. It also traditionally has gingko nuts, but I could not find any that didn’t have a lot of preservatives in them! My mom changed it up by adding beets and tofu, so it’s quite different from the original, but the spicy, cleansing ginger is still there. We had fun making it together! As my mom says, “we make our own traditions.”

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Also, fun fact about the bowl in the photos–my mom estimates that it’s a century old! It’s from my great grandmother’s house in Vietnam. When my grandpa came to the U.S., he brought one bowl for each of his children. My mom says it has good memories, but due to its age, she has never eaten out of it here in the U.S. She allowed me to use it for styling…and I ended up eating out of it, actually. Don’t worry, mom, I was careful. 🙂

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Beet + Ginger Vitality Soup

serves 5-6

Total time: 20-30 minutes
Ingredients:

  • 3 medium organic beets, washed and cubed
  • 2 medium organic carrots, cut into coins
  • 3 potatoes, washed, peeled, and diced
  • 1 handful snow fungus mushroom (found at most Asian markets, dried)
  • at least 3 tablespoons of fresh organic ginger, smashed or minced
  • about 2.5 L of water
  • 8 oz sliced mushrooms (optional)
  • 8 oz cubed tofu (optional)
  • sea salt, mushroom powder and low sodium tamari, and/or liquid aminos (to taste)
  • cilantro, to garnish

Method:

  1. Rinse the snow fungus mushroom and submerge it in water, to soften it.
  2. Add the carrots, beets, and half of the ginger called for to a medium pot filled with at least a couple liters of water. Bring veggies to a boil.
  3. Next, add the potatoes to the pot. Bring to a boil.
  4. Drain the snow fungus mushroom and chop it roughly.
  5. Throw in the last of the ginger, and the chopped snow fungus mushroom.
  6. Season the broth, using sea salt, low sodium tamari, and/or liquid aminos, to your taste. We started with a scant teaspoon of sea salt and a teaspoon of mushroom powder and went from there.
  7. If using, sauté mushrooms with some garlic and add them to the broth.
  8. Enjoy the soup hot, with some fresh cilantro and your loved ones. My mom likes to serve this with quinoa, rice, or sometimes noodles, and something savory. I like to add kale. It’s up to you.

Here is my wish for you, for the upcoming Year of the Rooster. Chúc Mừng Năm Mới!


I hope you have a beautiful new year, filled with all the best blessings life has to offer. You will try new things, meet and rise above challenges and obstacles, and help the world in the ways you know best. You will give love to others, receive it, and watch as your heart grows beyond your imagination. I wish all of this for you, but it can only happen if you manifest it yourself. 


Thanks for reading, and if you haven’t already, don’t forget to enjoy Joan’s post!

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Lemon Lavender Candied Ginger (Mứt Gừng) for Chinese New Year (Tết) | plantcrush.co

Lemon Lavender Candied Ginger for Chinese New Year (Mứt Gừng)

Like any new year celebration, Chinese New Year is about new beginnings. Sweet treats are popular cross-culturally, as they symbolize a sweet, joyful start to the upcoming year. I think we can all agree that we definitely need more joy this year. This year, I was honored to be invited by the lovely Christine (Vermilion Roots) to participate in a Chinese New Year sweets party with several other Asian bloggers. It’s kind of like a virtual potluck—I urge you to check out the participating blogs below, to get a taste of the lunar new year from various parts of Asia!

This is my first time participating in a big recipe link party like this, and I’m so excited to promote my fellow Asian bloggers’ creations. It’s always interesting and heartwarming to see how other cultures celebrate–there are similarities and differences. Not all the recipes below are vegan, but they’re all vegetarian and can certainly be veganized. I have another blog post about Chinese New Year (Tết, in Vietnamese) planned this week, in which I will share a recipe I made with my mom, and I will talk more about what the holiday means to us.


#SweetLunarNewYear Party: Sweet Recipes for a Joyful New Year

Snow Fungus Soup / Vermilion Roots

Three Color Dessert (Che Ba Mau) / The Viet Vegan

Pineapple Cookies (Nastar) / V for Veggy

Indonesian Honeycomb Cake (Bingka Ambon) / What To Cook Today

Chinese Peanut Cookies / Wok & Skillet

Vietnamese Steamed Rice Cakes / A Taste of Joy and Love

Gluten-Free Chinese Almond Cookies / Grits & Chopsticks

Black Sesame Shortbread Cookies / Little Sweet Baker

Ice Cream Mooncakes / Brunch-n-Bites

Coconut Red Bean Pudding / The Missing Lokness

Korean Caramelized Sweet Potatoes (Goguma Mattang) / What Great Grandma Ate

Cashew Nut Cookies / Anncoo Journal

One Bite Pine Nut Cookies / Yummy Workshop

Baked Coconut Walnut Sticky Rice Cake / Jeanette’s Healthy Living

Black Sesame Cream Puffs / Pink Wings

Cashew Nut Cookies / Roti n Rice

Mini Peanut Puffs (Kok Chai) / Malaysian Chinese Kitchen

Thousand Layer Cake (Lapis Legit) / Daily Cooking Quest

Almond Orange Spiral Cookies / Butter & Type

Year of the Rooster Mochi / Thirsty for Tea

Korean Tea Cookies (Dasik) / Kimchimari

Sweet Sticky Nian Gao (Kuih Bakul) / Lisa’s Lemony Kitchen

Sweet Rice Balls with Peanut Butter (Tang Yuan) / Omnivore’s Cookbook

Chick Egg Tarts / Dessert Girl

Red Bean Soup with Black Glutinous Rice / Nut Free Wok

Orange Scented Sweet Red Bean / Lime and Cilantro


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Candied sweetmeats, such as candied ginger (mứt gừng), are part of the traditional array of treats for Vietnamese celebrations of Chinese New Year (Tết). Initially, for this recipe, I was envisioning a simple lemon infused candied ginger, sweetened with coconut sugar instead of regular sugar. My friend Margaret (the girlboss behind The Plant Philosophy) suggested the genius addition of lavender! The pairing sounded gorgeous, and the taste turned out to be a sweet romance—tangy and aromatic, perfect with the fiery fire of the ginger. Lemon and lavender are truly destined to be together. The lavender’s subtle fragrance creates a quiet delight of mystery (what is this elusive flavor, people may ask), while the ginger is cleansing and will warm your soul up from the inside. I hope you’ll enjoy this twist on a classic Vietnamese Tết treat!

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Fusion Jackfruit Bao Bites | plantcrush.co

Fusion Jackfruit Bao Bites

Hi lovelies! It’s been way too long–I literally haven’t blogged since last year! I owe you a lot of recipes. But I will make it up to you guys, starting with these adorable little bao bites…yes, I knooow, they look incredible and more importantly, they taste just as delicious as they look–you’re welcome. 😉

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Green Goddess Noodle Soup Bowl

One-Pot Green Goddess Noodle Soup Bowl

I’ve been neglectful of many things lately–including my blog and self-care. After weeks of challenging late nights at school and an all nighter to finish my first design project of the semester, my work outs and meals have become more sporadic, and my body has signaled to me that it’s not happy with me. I pushed my limits and I did very well on my project at school, but I also know I need to seriously take care of myself in order to sustain the amount of work that’s asked of me in grad school.

I’m not super sick, but I’ve been pretty worn out and sniffly. I planned to post a couple new recipes this weekend, last-minute Valentine’s Day ideas I’ve had lined up for weeks, but I found I just wasn’t up to it. I’ve had to take some personal time lately–I’m truly sorry about this, but ultimately it will help me be at my best so I can create better things for you in the future!

Today, I felt absolutely exhausted in all senses of the word. I was glad to have the house to myself–I took a nap and made myself a giant bowl of noodle soup, brimming with spicy ginger and green goodness. I put it together in about ten minutes, and it was divine!!

Green Goddess Noodle Soup Bowl Continue reading