Healthy Snacks

No special yogurt culture and extra equipment is needed for this Chickpea Yogurt & Cultured Tofu. They are simply made from chickpeas and water!

When I started to learn to make my own yogurt and tofu a while back, I got turned away because I didn’t have the right equipment they suggested for making it.

Later, when I became determined not to buy any more yogurt knowing the containers will end up in the landfill, I realized that making my own yogurt and tofu is so simple. I don’t need to use any extra equipment at all.

Ever since, I have been making my own yogurt and tofu with homemade sprouted soy milk for years. It’s so comforting to know that I can do this whenever I want–right in my kitchen.

Besides homemade soy milk, I also make yogurt from all kinds of other plant milk using brown rice rejuvelac.

Recently, a few of my viewers have asked me to share the way I make yogurt and tofu with chickpeas. I was a little bit uncertain at first as I wasn’t really happy with the result. The taste of it was very bland, and I could strongly smell the chickpea.

However, with the same method, I use rejuvelac made from chickpeas. It’s for sure doable and super easy. …

These Vegetable Sourdough Pancakes are amazing. They are so simple to make, full of vegetables. They are fermented, easier to digest and very tasty!

Once I was silly to think that the only way to eat sourdough was to turn it into sourdough bread. As the process of making sourdough bread is quite complicated, so I was turned away from making it for so long.

I changed my way of thinking and came up with the idea of eating sourdough when I decided to learn to make sourdough starter a while back. After I learned and was comfortable doing it, I didn’t like the part where I had to discard the flour and stopped following the directions.

Instead, I ferment whole wheat (sourdough starter) and keep it in the fridge. I use it mostly to make Vegetable Sourdough Pancakes and oatmeal sourdough pancakes for my family’s Sunday brunch and it’s been great.…

This Vegan Cultured Cream Cheese & Brie with Tomatoes recipe is extremely tasty. You can choose to make cream cheese, or go further it turning it into brie!

It’s great for quick healthy snacks, an appetizer for special gatherings, and to satisfy cheese cravings.

If you have made almond ricotta cheese, this should be very easy for you. If you have made almond brie, this is also going to be easy.

Let’s jump into the recipe!…

Looking for ways to eat more vegetables? These 5 Vegetable Side Dish Ideas are what you want. With simple ingredients & methods, you can choose to make one every day!

As vegetables are an integral part of a vegetarian family like ours, it’s quite a challenge to come up with vegetable dishes that everyone enjoys.

Back in 2004, when we decided to leave meat behind, to make sure the vegetable dishes I cooked turned out delicious, I used to make them with lots of seasonings. It turned out that I couldn’t really taste the real taste of the vegetables, and we didn’t truly enjoy eating them that way.

When our daughter started to eat solid foods. She enjoyed everything I fed her–which was plain-cooked without any seasoning. I was surprised she would eat them plain, but realized that plain vegetables are actually sweet and taste good!

Ever since, I changed the way I cooked vegetables. I cook them very close to the way I fed my daughter but season them a little bit more. We all enjoy the real taste of each vegetable very much and that way of cooking makes my life easier.…

This Artisan Almond Brie is the creamiest and tastiest vegan cheese I’ve ever had. If you are wondering if it melts, you won’t be disappointed!

I posted a Vegan Camembert made from cashew earlier this year. There were so people have asked me if the cheese can melt. I was always disappointed to tell them that it didn’t. I made the Vegan Camembert from cashew paste, but it can only be soft enough to spread when heated.

Ever since, I was determined to make vegan cheese that can be melted. I started to research how to make dairy brie online and adapted the ingredients and methods to make my own.

I experimented with a few methods using cashew milk, but wasn’t successful.

It turned out to be too soft and hard to keep it formed. With this reason, I had some unwanted fuzzy mold growing on it and I gave up for a while.

I knew there must be a way to make it work, so I changed my idea of using cashew milk to using almond milk. After a few attempts, I finally got the recipe and method down with an amazing result–it blew my mind.…

enjoy!

Not only do you get Almond Ricotta Cheese from making this recipe, but you’ll also get greek yogurt and cultured cream cheese. Which one would you like?–your choice!

This recipe happened to me in the middle of my experiment to make better vegan cheeses. I spent a lot of time reading how people make dairy cheeses, and learned that they coagulate the milk and use the milk curd to make all the cheeses.

Hmm..I was determined to have incredibly soft cheeses that can melt on my tongue!

What should I use to coagulate the milk without buying the solution?

Yes, it’s simple–I’d use the same method I use for making my own sprouted tofu. I know that lemon juice works well with soy milk, but I had no idea if it would work with other kinds of plant milk.

So, I started with almond milk.…

This Vegan Cultured Mango Gelato is amazing. It’s so tasty & healthy, and best of all, it’s full of good bacteria that are good for your gut health!

During the hot summer, the food that we usually want to eat is something cold, creamy, sweet & tangy. In a simple word, we crave ice cream all summer long!

As we tend to eat something cold and sweet, why not make it healthy too?

That’s right. Instead of just making regular ice cream, I decided to make Vegan Cultured Mango Gelato for all of us.

It’s hard to believe that I can eat a lot of gelato without feeling bad afterward, yes!

Why do I choose to make Vegan Cultured Mango Gelato

First of all, I’m Thai and I love mangoes. I eat all kinds of mangoes, from green mangoes with sweet dipping- sauce, plain semi- sweet green mangoes, to mangoes with sweet sticky rice– you name it!…

This Coconut Yogurt with Rejuvelac is made with 2 simple ingredients: coconut milk and rejuvelac--that’s it. No yogurt making or commercial probiotics!

enjoy!

This Coconut Yogurt with Rejuvelac is made with 2 simple ingredients. No yogurt maker or commercial probiotics, only coconut milk and rejuvelac–that’s it.

About 10 years ago, I was so fed up having to deal with plastic containers from store-bought yogurt, so I started to look for ways to make my own at home.

I couldn’t find any instructions on how to make yogurt without having to buy a yogurt maker–or some kind of special equipment to keep the “right temperature” during the process.

Buying a yogurt maker? Nah, I don’t do that unless I know for sure that I can’t make it happen without it!

I wanted to try my own way first, and if it didn’t work–I would be fine. I had nothing to lose besides a pint of milk, 2 capsules of probiotics and a little bit of work. If it worked, I could save a lot of resources and energy from making more plastic containers!…

There is no fish sauce or shrimp paste in this Vegan Easy Kimchi. Simply mix a few kinds of vegetables with the sauce, and let nature do the work for you!

As the majority of kimchi is vegetables, I never bothered to look at the ingredients in the past. Not until when I thought about making my own a long time ago, then I learned that there were animal products among the hidden ingredients in all non vegan kimchi.

I was so disappointed.

To these days, I still can’t believe that I didn’t read or ask about the ingredients before eating it. Ever since then, I only make and eat my own vegan easy kimchi.

From what I often see, there are two methods to make kimchi. …

dry it in a breathable tray

No more equipment than a bamboo steamer is needed. Follow this simple recipe and instructions, and you can make Brown Rice Koji right in your kitchen!

In this post, besides learning how to make Brown Rice Koji, you will also learn how to use it to make healthy & tasty brown rice amazake.

Ever since I learned how good koji is for your health, I always wanted to add it to my dishes. Unfortunately, I couldn’t do this as I didn’t want to buy bag after bag of it.

I was optimistic to try and make my own koji rice, but just couldn’t. All of the recipes and instructions I looked for showed that special equipment is important to making koji. Also, I had to precisely monitor the temperature during the period I was making it.

Sadly, those reasons were enough to scare me away from making it for a long time.

As I always wanted to eat food that is good for my gut, koji kept calling me back.

At one point I decided that buying all the suggested equipment might be the best way to go. It’s so worth it to have homemade koji rice on hand, plus Brown Rice Koji is very expensive and hard to find.

Just before I decided to order the equipment, my thoughts went back a few thousand years into the past. The first koji rice wouldn’t have been made with all this modern equipment. That’s it, I should be able to make it like people used to without having to own so much equipment.…

Simply ferment cashews with Penicillium Roqueforti and age it at least 4 weeks. It’s hard to believe this Vegan Blue Cheese is not made from dairy?

I stopped eating any kind of meat since 2004. It wasn’t too hard to make up my mind not to rely on other lives to live, although I still ate dairy cheese.

A few years later, as I learned more about the dairy industry, I tried to give up dairy products altogether as well.

However, giving up dairy wasn’t easy. There is dairy in almost everything, and the most difficult item to give up is cheese.

I have tried replacing my cheese cravings with commercial vegan cheeses on the market, but one I bought was so bad that I couldn’t finish it. It was highly processed with some unfamiliar additives in it–not what I wanted to put in my body.…

This Homemade Oat Milk is made from oat groats. It’s mixed with homemade coconut milk, maple syrup, a pinch of salt, and it tastes so good!

When I was trying to decrease our dairy milk intake a while ago, we stumbled on oat milk while traveling in Sweden. That was the first time my family and I tried oat milk.

While we were shopping for food and plant-based milk, we saw nice earthy design milk cartons for oat milk. We bought one, and used it for breakfast and to drink. We were so impressed how delicious that milk was. It was hard to believe that it was made from oats (and of course a few other ingredients they don’t specify).

Not long after we got back to the US, I saw the same brand of oat milk in many stores in the US!…

Why do I choose to make Vegan Cultured Mango Gelato

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