Lemongrass “Beef” Spring Rolls | plantcrush x It’s Jerky Y’all

What’s the one food you could eat everyday? For me, the answer would be spring rolls! There have been weeks where all I eat for dinner are spring rolls, especially during the long blazing heat of Texas summer. There are just so many ways to make them–they’re so fresh and fun! Plus, I think it’s the best way to get a lot of greens in (I’ll take spring rolls over salad any day).lime

It’s actually amazing that I don’t have a spring roll recipe on the blog yet, considering how much I eat them. Today, I am happy to share this spring roll recipe with you, in collaboration with one of my favorite vegan brands based in Texas: It’s Jerky Y’all! My dear friends at Sprinkles Creative and I teamed up to make this adorable how-to video for the recipe. I’m so happy my friends and I got to work together on this; we all had a blast. For the full written recipe, scroll down.

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Chinese 5 Spice BBQ Jackfruit Bánh Mì Bites

Happy 2019, friends! I’m just popping on the blog to share a quick recipe with you today, as I’ve gotten many messages about these jackfruit bánh mì bites on Instagram. I made them for a vegan NYE potluck my friends Christina and Courtney hosted, and they were a hit! The five spice is the lingering aroma that makes this dish epically memorable. I’ve used this warming spice in literally everything, from my go-to peanut sauce, to gingerbread cookies to faux beef stir fries, jackfruit bao bites, and even protein bars! It’s been my recent obsession and also is an homage to a lot of the food I had growing up in a Vietnamese household. This spice holds the ultimate expression of nostalgia for me.Chinese 5 Spice BBQ Jackfruit Bánh Mì Bites | plantcrush.co

As I get older, I have really loved leaning into my Vietnamese roots more, after many younger years where I pushed my culture away in order to assimilate/avoid being bullied for being “different.” Now, it always feels so damn good to embrace my family’s heritage and blend it with my own personal experiences/influences. This dish is kind of a fusion dish–5 Spice BBQ jackfruit on bánh mì bites! I’ve made 5 Spice BBQ fusion jackfruit bao bites before, and this recipe is basically the same thing but with bánh mì fixings. Continue reading

Citrus Persimmon Bread Pudding

Growing up, my cousins and I saw many seasons pass through my grandparents’ house in Oklahoma. Winter nights meant steaming pots of my aunt’s phở chay and whispering under warm blanket forts. In the spring, our fingers became green and fragrant from plucking Vietnamese herbs for spring rolls. We spent our summers making our own adventures in the closets and under the tables (and doing math). In the fall, we were filled to bursting with ripe trái hồng (Fuyu persimmons) from my grandmother’s tree. No matter the season, our cheeks were always full of laughter, and our grandparents were always full of love for us, to the brim and more.

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Fuyu persimmons were my favorite fruit growing up, especially the ones from my grandmother’s tree. When eaten young, Fuyu persimmons are crisp and refreshing. At full ripeness, their texture becomes deep and tender–gelatinous globs of honeyed sweetness that melt in your mouth and make a mess when you eat them. My favorite stage to eat them is the middle stage, in which the fruit retains some bite, while still being delectably fleshy and succulent in texture. Persimmons are also amazing when dried–they are a gooey treat with a really satisfying texture. Continue reading

Vegan Chinese Five Spice Beef Stir-Fry

Vegan Chinese Five Spice Beef Stir-Fry | plantcrush.coIf you haven’t noticed already, I’m kind of obsessed with Chinese five spice. I’ve used it to spice up BBQ jackfruit buns, added it to creamy peanut sauce, and I’ve even made cookies with it! Here’s a classic dish my mom always makes with this iconic spice–a fragrant faux beef stir fry that can serve as the protein base for a variety of other dishes. Continue reading

Vietnamese Inspired Mock Tuna Salad

Vietnamese Inspired Mock Tuna Salad | plantcrush.co


I’ve had this one on my mind for a while–a vegan “tuna” salad infused with Vietnamese flavors, like nước mắm! This is not traditional from my experience, and I tried to find some examples but couldn’t find that much online. However, I was particularly inspired by this account and recipe from Andrew Zimmern, influenced by his experience on a Vietnamese island. It sounded legit, so I decided to give it a try, with a plant-based twist! Can you guess what I used in place of tuna? Continue reading

Vegan Vietnamese Fish Dipping Sauce | Nước Mắm Chấm Chay

Cleaned Up Flatlays-5There’s no way around it–you can’t do Vietnamese food without nước mắm (fish sauce).
It’s the main base in nước chấm, a light dipping sauce that accompanies most Vietnamese dishes. You’d think this would be an issue for Vietnamese vegans and vegetarians, but it’s actually the easiest thing, especially for those of us who grew up around the spiritual traditions of vegetarianism.  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