Peanut noodles are tossed with a creamy and delicious peanut sauce made with just a few simple ingredients.They are an easy meal packed with flavor and nutrition, and you can customize them with your favorite veggies, protein, and toppings.
Skip the takeout and make a lighter version at home. This Sticky Sesame Cauliflower is battered and baked to perfection, then smothered in a spicy, sticky-sweet sauce. It's heavenly!
These Korean-style Vegetable Pancakes are super satisfying, healthy, and delicious. They are simple and easy to make and perfect for any meal of the day!
Learn what to eat with hummus (besides carrots) and how to blend special ingredients into your creamy dips for a stunning result.
An Italian style eggplant sauce with sweet and sour aspects that’s perfect as an appetizer (with crostini), a side or tossed with pasta for a meal!
My healthier take on a traditional Middle Eastern dessert I grew up eating. Mini oat cups filled with crunchy pistachios spiced with cinnamon & cardamom and sweetened with a little maple syrup.
This vegan sushi bowl and spicy pan fried tofu recipe is a quick and easy weeknight dinner. Crispy, delicious, saucey, loaded with plant protein and juuust spicy enough. It's naturally gluten free, vegan, and perfect for meal prep!
This 30-Minute Baked Tofu recipe is my favorite way to make tofu! It's ultra-easy, totally customizable with your favorite seasonings, and surprisingly crispy and delicious.
If you are on the look out for a simple, quick to make and 100% nutritious meal idea... then stick with me. I am going to show you how to make your own at home Buddha Bowl! A regular on menus of hipster cafes world-over these power-houses of nutrition are so simple to make at home. The beauty
Tasty eggplant patties made with eggplant, onion, garlic, cheese, almond meal and herbs. Egg-free, gluten-free, grain-free and low carb.
These vegan crispy bottom veggie buns make a beautiful crunchy snack, full of veggies and packed with umami flavor. Get the full recipe here.
This baked Gochujang Korean tofu is crispy, packed with flavor and perfectly spiced. Serve it with your favorite veggies and fresh white rice for a quick and nutritious vegan dinner.
This okonomiyaki recipe is SO easy and fun to make! It's a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.
This Vegan Japchae (잡채) recipe is a delicious gluten free and vegetable packed dish ready in under 30 minutes!
Bibimbap is a Korean rice bowl filled with assorted vegetables, gochujang sauce, an egg, and meat. My recipe skips the meat, but you won't miss it one bit. The seasoned veggies and sauce fill this bowl with flavor!
Here are two types of healthy and delicious Korean Spinach Salad (Sigeumchi Namul) that take less than 10 minutes to make and can last in the fridge for a whole week! We are making two flavors today, one spicy and one savory; both flavors taste good with everything and are super simple to make. Make Sigeumchi Namul in bulk once a week, and you got vegetables ready to go for the rest of the week!
This Eggplant Lasagna is easy to make with simple ingredients, budget friendly and rich in flavor. Once you've tried it you know you will wow everyone, even pickiest eaters. This easy recipe is such a great option for any easy family meals that you can always count on. No one would ever taste it is entirely vegan so this made it to everyone's plates.
Filled with glazed sticky tofu, crisp veg and crunchy peanuts, these soft and fluffy vegan bao buns are comforting, hearty and fresh all at the same time.
This recipe is one of our favorites from Maangchi's Big Book of Korean Cooking, our December 2019 pick for BA’s Cookbook Club. We like to think of this sweet and salty dish as a sort of vegetarian bulgogi. Marinating and pan-frying eggplant keeps it firm, flavorful, and chewy—almost meaty. The marinade glazes it as it cooks, so it glistens. Prepared this way, the eggplant looks very special, even though the recipe is easy. It’s a versatile dish that makes a great side for rice and many other preparations. The eggplant tastes wonderful right off the stove, but it’s even better after a few hours, when all the flavors have had time to mingle and deepen. Seek out Korean eggplants, if possible, which are sold in Korean markets. They are thinner than ordinary eggplants and the skin is more tender. But regular eggplants work, too.
Maple Hoisin Tofu -an easy yet really tasty and satisfying tofu recipe! Slices of extra firm tofu cooked down in a sweet & savoury maple-hoisin sauce with a bit of spice from the sriracha! Perfect enjoyed over a bowl of rice or noodles.
Bibimbap is one of my go-to’s whenever I’m in a Korean restaurant because of how easily it can be made vegan yet still packed full of flavour. It’s a Korean mixed rice bowl, which usually contains a lot of different veggies, all coated in the really umami and spicy gochujang sauce.I also topped mine with a vegan fried "egg"!
When dreaming about vegetarian soup dumplings, it was clear we wanted to make one that featured mushrooms. Not only are mushrooms one of the healthiest...
Recipe video above. You need more than just curry powder for a great Curried Rice! Basmati adds a beautifully nutty aroma to this rice recipe. Spiciness: Warm hum, not overly spicy. Not intended to be a full-on authentic Indian recipe, but leans more towards Indian than unflavourful Western curry recipes (you know the type I mean!)
A copycat recipe for the Chili Almond Dressing found on the Whole Foods salad bar. It’s made with creamy almond butter so it's loaded with healthy fat and low in sugar. Oil-free, vegan, low-carb and gluten-free.
6 Whole30 Sauces that Aren't Mayo that you need in your life! From spicy chimichurri, to creamy lemon garlic, avocado lime, cheesy buffalo, and more. These healthy sauces will add a boost of flavor to any protein, veggie, or meal. Vegan, paleo, gluten-free, and dairy-free.
Korean Spicy Bean Sprouts is a super delicious Korean banchan! Easy to make it is the perfect accompaniment to rice or any Korean main dish!
Shredding tofu and baking or air-frying it to draw out excess creates a unique texture that almost resembles ground meat. This shredded tofu is cooked down in a bulgogi-style sauce that’s spicy, savoury, a little sweet, and oh-so flavourful. It’s a delicious tofu recipe you can prepare to serve over rice.
Carrot taco shells are low-carb healthy baked taco shells made of 5 ingredients.
Adapted from Milk Street (If you subscribe to their newsletter, you'll get this recipe along with this curried lentil recipe and 10 other enticing ones for free.) I've made a few changes: I add vegetables: cabbage and carrots. If you wish to add vegetables, too, be sure to choose vegetables that will soften under the heat of boiling water poured over them. Finely chopping or shredding the vegetables will help. I think Romaine lettuce would work nicely here, too. I use 2 tablespoons of sugar, and I find it to be sweet enough, but use the full 3 if you wish. I have yet to top each serving with a fried egg, but if you wish to do so, fry it directly in the skillet you use to infuse the oil with the chilies, sesame seeds, and scallions. Next time, I may try infusing the grapeseed oil with crushed Sichuan peppercorns. I love the numbing mala sensation. I'll keep you posted.
