Soba Noodle Love

March 11, 2015June 5, 20187 Comments

This bowl was inspired by the many soba noodle bowls my mom has made for me. Now that I’m older, I treasure my mom so much for all the sacrifices she’s made for me and my sister. No matter what kind of day she was having, she always found a way to make a bountiful, nourishing meal for the family.

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Green Tofu Scramble

March 2, 2015July 6, 201711 Comments

Growing up as a lacto-vegetarian, I remember feeling left out of a lot of food events in elementary school. On the day after we read Green Eggs and Ham by Dr. Seuss, I walked into the classroom and was met with the nauseating smell of eggs and ham.

On principle (and to avoid gagging), I didn’t try any, but I was pretty intrigued by the idea of green food. As repulsive as the smell was to me, green food sounded fun, so my child self felt left out. Even back then I knew it was ridiculous to feel like I was missing out, since it was basically chicken periods with green food coloring. Gross. Plus, I still didn’t understand how people could eat animals in the first place. It was absolutely weird to me (still is). We’ll have to re-visit this topic later–I have a cool discovery to share! Continue reading →

Lunar New Year | Sweet Celebration Bowl

February 19, 2015March 21, 20181 Comment

Chúc Mừng Năm Mới!
Happy Lunar New Year!

For today’s post, I considered making something savory, but we’ve been having some mildly warm afternoons here in Texas, so instead, I will share a refreshing fruity recipe. This recipe showcases lucky fruits with meanings for Tết (Lunar New Year): soursop (custard apple), coconut, papaya, and mango.

In Vietnamese, the names of these fruits create a pun, “Cầu Dừa Đủ Xoài (Cầu Vừa Đủ Xài).” This phrase means “[Let’s] pray for just enough [resources/money/food, etc.] to use”–a wise wish for the new year.

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Christmas Superfood Bark

December 25, 2014March 18, 2015Leave a comment

Chocolate bark is one of my favorite things to make for the holidays! In the past, I have often sprinkled crushed candy canes on top of my chocolate bark, but I’ve been wanting to use healthier toppings. I’ve also been inspired by this healthy chocolate base without refined sugars!

I immediately thought of pomegranates and pistachios for toppings–the colors are perfect for Christmas and they go well with chocolate!

Pomegranates are loaded with Vitamin C, can help your body fight cancer, and improve your metabolism! Pistachios are packed with nutrients, fiber and healthy fats, plus they’re rich in cancer-fighting vitamin E.

Not only are these ingredients gorgeous, they are rich in immune-boosting antioxidants, minerals and vitamins! Why would I not want to sprinkle my chocolate with them? Superfoods > crushed candy. 🙂

The resulting bark was beautiful in both appearance and taste–silky-smooth, rich chocolate, accompanied by refreshing bursts of juicy, tart pomegranate arils, and finally, a nice crunch from the pistachios! I was amazed at the contrast and harmony of it all. Love! Continue reading →

Rustic Savory Mushroom & Green Bean Crostata

November 26, 2014March 18, 2015Leave a comment

The holidays are here and that means it’s pie season. I much prefer galettes and crostatas, though, and they are so much easier than pie!

A crostata (or a galette) is a free-formed pastry, which is why I love it so much. Usually it’s a dessert dish, filled with seasonal fruits, like this apple galette I made, but it can also have a savory filling! Like potatoes, or tomatoes, for example. 🙂 I’ve been wanting to attempt a savory crostata for a while, and I finally got to make one and record the measurements this week!

Inspired by comfort food and pretty pastries, this is like a dressed up version of a green bean casserole. I actually like it better, because the herbed crust is so delicious! This is great for Thanksgiving, or for dinner on a relaxing Sunday evening.

Please note: the measurements below are for two crostatas (I couldn’t just make one!), but feel free to half them if you don’t want to make that much!

Rustic Savory Mushroom & Green Bean Crostata
(makes 2 crostatas, 5-8 servings)
Total time: 2 hours

Herbed Crust

Ingredients:

2 1/2 cups whole wheat pastry purpose flour, chilled
1 tiny pinch sea salt
2 t organic sugar
1 cup chilled non-dairy butter (I used Earth Balance this time–I want to experiment with a coconut oil crust in the future! Do any of you use Nutiva products for baking?)
6 T fresh herbs, finely chopped (I used 2 T each of thyme, parsley and sage)
4-5 T ice water

Method:

Pulse the flour, sea salt, and organic sugar in a food processor until well incorporated.
Cut the non-dairy butter into the flour mixture, using a fork. Don’t worry about making the butter pieces small—sugar cube sized chunks are fine.
Process in the food processor until you get a coarse, crumbly mixture. Clumps are fine here. Halfway through, add the herbs.
Add the ice water to the mixture, one tablespoon at a time. Pulse after each tablespoon & assess if you need to add more water each time you do–you want the dough to just come together.
Divide your dough in half and carefully dump each half on two separate pieces of saran wrap. For each round of dough, take the plastic and wrap it around the dough, shaping it into a flat disc as you go. Watching Martha Stewart do it is helpful! 🙂
Chill your dough in the fridge for at least an hour (or overnight). While your dough is chilling, you can prepare the filling!

Green Bean & Mushroom Filling

I used Fork and Beans’ Green Bean Casserole recipe, with several of my own adjustments (noted below).

Ingredients:

10 oz fresh green beans, chopped and boiled until just tender—put them in ice after straining so that they stay fresh. Once they are cold, take them out of the ice and let them dry on a paper towel.
grapeseed or olive oil
1 shallot, minced
8 oz sliced mushrooms
2 T garbanzo flour (or regular all purpose flour)
1/4 cup vegetable broth–all I had on hand was phở broth, so I just went with it, but it actually turned out amazing! It made everything very aromatic! 🙂
1/2 cup plain, unsweetened almond milk
2 T nutritional yeast
a generous dash of garlic powder
a pinch of nutmeg
salt and pepper to taste

After finishing step 3 on Cara’s recipe, I transferred the creamy mushroom sauce to a large mixing bowl and added the green beans to it.

Assembling the crostata

Preheat the oven to 375 degrees F.
Take the chilled dough rounds out of the fridge.
On a floured surface, roll the dough rounds into rough circles.
Transfer the dough rounds to two glass pie pans (mine were 8 inches in diameter), or a baking sheet.
Spoon the green bean and mushroom filling onto the dough, leaving about 1 1/2 inches at the edges. Fold all edges of the dough towards the center. Food52 has some good tips for this.
Brush the crust with some almond milk or melted nondairy butter.
Sprinkle the whole thing with breadcrumbs or almond parmesan, to your taste. Last night, I made some herbed breadcrumbs with my favorite Ezekiel bread, so I used those! Check out my Facebook for the herbed breadcrumbs recipe.
Lower the oven’s heat to 350 degrees F and bake the crostata for 30-35 minutes, or until the crust is golden. I let mine bake a little longer because I wanted it to be extra toasty!

Enjoy, and I hope everyone has a beautiful time with their family this weekend! Thank you for reading!

Vanilla Overnight Oats

October 12, 2014July 6, 201710 Comments

Who doesn’t love a hearty breakfast? My cousin Jackie and I have been obsessed with oatmeal! I got her totally hooked on cinnamon banana oatmeal. This weekend, we both decided to blog about our favorite breakfast! Check out her blog, From Jackie–she is heartfelt and hilarious!

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A Slice of Joy

June 19, 2014December 23, 20141 Comment

Simple cakes are beautiful.

For my sister’s birthday earlier this week, I wanted to make an elegant dessert without any frills or too much frosting. I had my mind set on an indulgent slice of cake with a dollop of whipped cream and freshly sliced fruit–a lovely treat with just the essentials.

I think it’s beautiful in a relaxed way, perfect for a loved one’s birthday!

Essential Birthday Cake
(makes 4 servings)

Active prep time: 1 hour
Wait time: Overnight

What you’ll need:

Some cake // I halved this recipe from Hampton Creek. Just Mayo makes a beautifully moist and rich chocolate cake!
Something creamy // Oh She Glows has a SPLENDID tutorial for an amazing coconut whipped cream.
Caramel, for drizzling // Make your own or buy some from Whole Foods! I used Hey Boo’s coconut caramel to save time. This part is optional–I just wanted to have something extra special for my sister’s birthday!
Fresh fruit // I used strawberries!

Method:

On the night before // Bake the cake, and let it cool overnight, covered with moist paper towels. Chill a can of full-fat coconut milk in the fridge.
The next day // Make the coconut whipped cream. Serve cake slices with a spoonful of coconut whipped cream, fresh fruit, and a drizzle of coconut caramel.

Enjoy!! My sister loved it with her birthday brunch! 🙂 I also made strawberry pasta this week…recipe coming soon!

Refreshing Ginger Tisane (Tea)

May 15, 2014May 15, 20144 Comments

Hello there! I am sincerely sorry for the lack of posts on this blog! I have missed blogging so much.

What’s new? I am happy to say that I have a job working as a relationship specialist for Hampton Creek Foods!

Hampton Creek is all about connecting people with healthier choices that are far kinder to the planet and the animals. This is something I care about deeply! It’s part of who I am. I have decided I am putting grad school on hold, because I love being on Hampton Creek’s team so much. 🙂 If you haven’t tried their AMAZING cholesterol-free mayo yet, here’s how you can find it! We beat Hellmann’s in a blind taste test–just try it! 😉

Sustainable + Affordable + Delicious. Just the best!

This company is changing the world. I see the changes every day while on the job, and I’m incredibly grateful that I can be a part of it. Working for Hampton Creek is an opportunity for me to use my passion for something bigger than myself. My heart sings when I work for them. That’s beautiful to me. I truly love going to work!

For personal reasons, I haven’t been feeling like myself for a few months. When I wasn’t working, I was feeling uncharacteristically uninspired and unmotivated in pursing my hobbies, like my beloved blog. I had been struggling to find smiling myself again, but I’ve been doing so much better and taking care of myself. When I focus on helping others, I feel like I am doing something right.

Feeling down is normal, and in life there is no pause button. But sometimes you need a little break for yourself. And sometimes you may need a little pick-me-up. Refresh yourself!

I hope you are all doing well. Whether you’re feeling down or need something to refresh yourself after a long day, this ginger tea will serve as a burst of bright, sweet and spicy sunshine that will warm and soothe your insides.

Refreshing Ginger Tisane (Tea)
(makes one steamy cup of comfort)

Total time: 10 minutes or less
Ingredients:

1 cup of boiling water
1 heaping teaspoon of freshly grated ginger (try to get organic if you can)
1 teaspoon pure maple syrup (or to your taste)
a dash of fresh lemon juice (to your taste)

Method:

Pour about 1 cup of boiling water into a glass mug, or if you’re like my mom, use a small rice bowl. ^.^
Add the grated ginger to the hot water and let it steep for 2-5 minutes.
Stir in the maple syrup and squeeze some lemon juice into the tea.
Enjoy while it’s still warm.

The ginger in this tea makes it a natural remedy for indigestion.
Both invigorating and comforting, it can also help clear your head when you have a headache.

Hope you enjoy, and please let me know how it goes if you try it!
I will post some recipes soon in a week or so, but now I’m off to a work trip in Colorado! So exciting! I’ll try to post all my adventures on Instagram.

My first flight by myself! ^.^

Warm wishes–I hope you are taking care of yourself in the best way possible. Do some meditation, go for a run, or make yourself a cup of tea. You deserve it!

One-Apple Galette

February 17, 2014November 26, 20143 Comments

I am all about gorgeous desserts that are simple to make. This past weekend, I embarked on my first galette-making adventure.

Galettes look so beautiful, I was afraid it would be a difficult process, but it was easier than pie, honestly. I only used one apple!

For less effort than a pie, I got a flaky, light and tasty fruit pastry that looks amazing. I think I will always choose this over a pie.

There was some waiting time and apple peeling involved, so you’ll need a pinch of patience, but really, I’d much rather peel one apple for a galette, than five or six for a pie.

While the dough is chilling, you can chill too…read a book or take a nap! I prepared my dough around midnight, so I just went to sleep and let it chill overnight.

Easy One-Apple Galette

(makes 6 servings)

I had some coconut caramel sauce on hand, so I used that to sweeten the galette before baking it. It made the galette pretty decadent. Traditionally, sugar is sprinkled on top, but I also think maple syrup or agave could also be used. I also want to try making this with whole wheat pastry flour, and maybe coconut oil, in the future.

Total time: ~1.5 hours

Ingredients:

1 1/4 cups all purpose flour
1 pinch sea salt
1 t organic sugar
1/2 cup chilled non-dairy butter (I used Earth Balance)
3 T ice water
ground cinnamon
sweetener of your choice (organic sugar, maple syrup, sucanat, or coconut caramel)
1 apple, cored, peeled, and thinly sliced
Lemon juice, about 1 teaspoon

Method:

Mix the all purpose flour, sea salt, and sugar in a food processor.
Cut the non-dairy butter into the flour mixture using a fork.
Process in the food processor until you get a coarse, crumbly mixture. Clumps are fine here.
Transfer the dough to a mixing bowl and add the ice water. Use your hands to mix the flour mixture and water together. Roughly roll the dough into a ball and wrap it tightly in plastic wrap.
Place the dough in the fridge and let it chill for at least 30 minutes. I let mine sit overnight. This dough can also be made two days ahead.
Take the dough out of the fridge, let it soften a little so it’s easier to work with—this took about 5-10 minutes for me.
On a floured surface, gently roll out the dough in a circle, about 1/8” thick. Place it on a baking tray or pan (I used a glass pie pan).
Sprinkle cinnamon on the dough and arrange the apple slices to your liking in the middle of the rolled out dough—leave about 1 1/2 inches at the edges of the dough. Squeeze some lemon juice on the apple slices.
Fold all the edges of the dough towards the center—for tips, check out this post from Food 52.
Place the galette in the fridge and let it chill for at least 15 minutes. During this time, preheat the oven to 375 degrees F.
Take the galette out of the fridge and drizzle your sweetener of choice over the apple slices–to your taste. Sprinkle some cinnamon on top and put a few dots of nondairy on top, if you want.
Brush the crust with some nondairy milk or melted nondairy butter.
Lower the oven’s heat to 350 degrees F and bake the galette for 30-45 minutes, or until the crust is golden.

Bon appétit! This crust can also be used with different fillings, like berries or sliced pears. I hope you enjoy it! If you make this please let me know how it turned out by leaving me a comment below!

Crispy Low-Fat Apple Galette (plantbasedhealth.com)
Rustic Peach Galette (chefchloe.com)
Potato and Leek Galette (thekitchn.com)

Lavender Hot Chocolate + Coconut Whip

February 13, 2014March 18, 20156 Comments

I am a fan of all things lavender, especially lavender lemonade. I’ve been dying to try lavender hot chocolate. I saw a recipe for it on à la mode’s blog a while back, and it was simply gorgeous. Truly inspiring. I had to veganize it. While my photos may not be as amazing as his, I think the hot chocolate tasted divine, especially with this genius coconut whipped cream from Oh She Glows.

My friend just pointed out to me that this looks like the moon and stars! Not my intention, but I like it!

This drink is cozy and elegant—my kind of Valentine’s Day treat! I live for the joys of relaxation and authentic simplicity, no superfluous roses or overpriced dinners here, thank you.

My friend told me a rose hot chocolate might be more suited to tomorrow’s holiday, but I’m just so obsessed with lavender. It’s done.

This recipe makes enough to serve two, so you can share it with your sweetheart for a charming end to your evening. If you’re single and have a 20 oz mug, then it serves one. More hot chocolate for me! ^.^

Food-saving note: You really only need a couple dollops of coconut whipped cream, so you’ll have coconut milk leftover–I’m going to use my leftover coconut milk to make this easy caramel sauce from Oh, Ladycakes!

Vegan Lavender Hot Chocolate
inspired by à la mode
(makes 2 normal servings, or 1 generous serving)

Total time: 15 minutes
Ingredients:

2 cups nondairy milk (I used almond milk)
1/2 t dried lavender buds (available at Whole Foods or any natural grocery store)
3 oz dark chocolate, chopped uniformly (use at least 70% cacao—I used Theo’s brand, available at Kroger or Whole Foods)
1/6 cup pure maple syrup (or to your taste)
1 t vanilla extract
1 pinch sea salt
coconut whipped cream, for serving (optional, but it gives the BEST creamy texture–be sure to chill several hours beforehand. You can get the canned coconut milk from Kroger or the Asian market.)

Method:

In a saucepan, heat the nondairy milk and lavender buds over medium heat. Whisk occasionally and let it simmer for a couple of minutes.
Remove from heat and let the lavender steep for about 5 minutes.
Strain the lavender and return the milk to the saucepan, on low to medium heat. Add the chocolate, maple syrup, vanilla and sea salt. Whisk until the chocolate is melted, and everything is incorporated and frothy. Remove from heat.
Pour into mugs and serve with dollops of coconut whipped cream. Mix it up to incorporate the creaminess throughout the whole drink.

Mmm…it looks like a galaxy and tastes like a combination of two of my favorite things—Earl Grey lattes and chocolate. It’s perfect!

Next time, I’m going to try making this with Dream Nondairy’s creamy sweet chocolate bar. I hope you all have a lovely Valentine’s Day, whether you are celebrating with someone special or your awesome self!

What are you doing for Valentine’s Day? Have any other lavender-related ideas? If you try the recipe, please let me know your thoughts in the comments below!