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. Continue reading

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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, and it’s especially irksome when our cultural food is either looked down on or appropriated by “trendsetters” with no cultural context (vegan fish sauce as a start up venture, for example…). I could go into it more but this post is going to be long as it is, so I must save that for another time–let’s get to the good stuff! 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. Continue reading

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! Continue reading

V Eats Modern Vegan at Trinity Groves | Preview Dinner Thoughts

Last weekend, I had the chance to attend a wonderful menu preview dinner at V Eats Modern Vegan–Troy Gardner’s new vegan restaurant at Trinity Groves in Dallas. The event was hosted by none other than my friends The Harvest Hands. Thank you, Courtney and Zak, for inviting me to this stellar menu tasting!

salisbury-steak-by-v-eats-plantcrush-co Continue reading

DIY: Upcycled Kombucha Bottle Terrarium

Happy Earth Day!

If you’re like me and have a slight obsession with kombucha, you probably have at least a few empty bottles at your place. I often up-cycle the bottles to use for storing dressings or smoothies, or as vases, but my favorite way to re-use them is to create terrariums! Treat yourself to some Clearly Kombucha, and save the bottle to make this cute craft.

Terrarium Tutorial Beginning-2 Continue reading