Lunch

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 Alfredo Zoodles recipe is unbelievably tasty & simple. Besides lots of vegetables, the other ingredients are water, salt and miso!

I never thought I could enjoy alfredo without pasta, let alone vegan until I started making this recipe.

As I was determined to live without dairy, I sometimes craved rich and creamy alfredo sauce. Eating a big plate of it is so comforting. However, too much pasta makes me feel uneasy and bloated.

When I learned that there’s a simple tool to make zucchini into noodles, I decided to get one. I purchased a simple spiralizer that can be easily put away when I don’t use it.

Ever since, I use it often to make zoodles to substitute for flour pasta.

For the alfredo sauce, to make its texture thicker without using too manny cashews, I add cauliflower, onions and lots of garlic to it. It’s amazing that these Vegan Alfredo Zoodles are so tasty, seasoned with only a touch of salt. …

With a perfect combination of vegetables, nutritional yeast, cashews and salt, this Vegan Mac & Cheese recipe will take your cooking to the next level. You are not going to believe you are eating your favorite comfort food without any dairy products!

Even though mac & cheese is so common, easy to cook, and always gives a smile on my daughter’s face, I always refused to cook it as a main ingredient is dairy cheese. However, that hesitation from a few years ago is gone now.

Now, I cook this Vegan Mac & Cheese recipe almost every week. It’s unbelievably easy, and I usually can get everything done from start to finish including cleaning up the kitchen in less than an hour!

It’s so tasty and healthy without any hidden ingredients we don’t know, as the main key to make the sauce so creamy is vegetables. If you are trying to get your love ones to eat more vegetables this Vegan Mac & Cheese is another great option. It’s also perfect to make it during busy weeks. It’s already full with vegetables, and can simply be a perfect one-bowl meal.

Ready to try eating mac & cheese in a healthier way?…

Pad Thai is the most commonly ordered Thai dish by people I know. From young picky eaters who don’t like to try anything new to grown up eaters who like to try everything new, they all appreciate a good Pad Thai.

Pad Thai is so famous, and very easy to find. If there is a Thai restaurant in your areas, you are in luck for trying it. However, because fish sauce is one of the main ingredients, it’s not easy to find vegan Pad Thai for plant-based eaters like us….

Vegan Lentil Soup is healthy with no doubt, but if you want to go the extra mile, making ordinary, lentil soup extraordinary–try this!

Even though it looks just like normal healthy lentil soup with a lots of vegetables, the lentils have been fermented, and are sure to be easily digestible.

I used to prepare it with dried lentils, but when I learned how to prepare whole grains, beans and legumes in a traditional way, I started to ferment lentils first too.

The fermentation process gives the Vegan Lentil Soup extra flavor too, although it does require some planning. Since I learned the benefits of fermenting, it’s been hard going back to using dried lentils. Let’s try it together….

Stinky Tofu is a famous snack both in China and Taiwan. If you go there and don’t get to try Stinky Tofu, you are not there!

I lived in Taiwan for a year, and I loved having Stinky Tofu as a snack or sometimes, even for a light dinner. The combination of the special marinated tofu, sautéed cabbage, and the spicy sauce give a very unique flavor. It’s the first thing
I used to ask for whenever went back to Taiwan.

However, soon after I learned the secret ingredient to make the traditional stinky tofu was fish or shrimp, and I stopped buying it completely. I tried searching for vendors who make Stinky Tofu without marinating tofu with fish, but there were none. So, I started to experiment my own way. Unfortunately, no matter how much I tried, I can’t make it the same.

I gave up trying to make it to be the same, and started doing it my own way. With just simple ingredients, pan fried instead of deep fried, and the Stinky Tofu vegan style is very healthy and tasty. Are you ready to give it a try?…

Vegan Fried Rice is an all-time Thai classic guaranteed to satisfy everyone–even picky eating kids who don’t like trying anything new.

I don’t usually make this dish as I feel like it’s too typical. Recently, I had a very frustrating experience eating fried rice from a Chinese restaurant on a trip, and want to prove that Thai Vegetarian Fried Rice, packed with yummy vegetables, is really easy to make.

With a perfect combination of simple ingredients, I also go the extra mile, fermenting the rice to make it even healthier, along with lots of vegetables.

Indeed, I can confirm after making it again that it’s both easy and satisfying….

Red Cabbage Sauerkraut Salad is a dish I make when I want to eat something healthy and quick that can be done in no time. It’s sour, savory, and has a little sweetness that is extremely healthy and beautiful.

I adapted this dish from my childhood memories eating fermented and salted bok choy. In Thailand, there is a simple vegetarian dish that I chose over any meat dishes called stir fried fermented bok choy, and I sure loved the taste of it.

As I always have all kinds of fermented vegetables in my fridge, including Red Cabbage Sauerkraut, it’s a very convenient way to make Red Sauerkraut Salad. One of the good things about eating simple and healthy is to accept food for not being “authentic,” and to enjoy what I create from what I find. I also think it’s better environmentally to eat local instead of trying to get things from different parts of the world to make them just like the original.

So, Red Cabbage Sauerkraut is no different, it’s not exactly the same from the original I ate, but it has the same deliciousness & healthiness!…

Coconut Rice with Somtam (Thai Papaya Salad) and Teriyaki Tempeh is the best combination of aromatic, savory, tangy and sweet.

I remember that we were all so happy, when my mother made this Coconut Rice as a special treat for us. It’s especially tasty when she made it with Thai Jasmine white rice.

One day, when I was heating my leftover cooked rice, I used a little bit of coconut oil, fried the rice, and sprinkled a pinch of himalayan salt in. It turned out so good, and reminded me of my mother’s coconut rice–only easier and faster to make.

Ever since, I make this Coconut Rice dish very often, and have created new meals using it with som-tam and Teriyaki Tempeh. They go together incredibly well. To make it even more aromatic, I add a few leaves of mint in–imagine that!…

Vegan Sweet and Sour Vegetables are always the first choice when we order Chinese takeout as we are sure to get a generous amount of vegetables to enjoy with a bowl of warm rice.

Being Thai, I love Thai flavors better, although sometimes we don’t have many choices. The best Sweet and Sour we love is the one I make at home (of course!) It has all fresh vegetables, mixed with a few simple ingredients, and we simply enjoy this healthy dish.

Things you need to make Vegan Sweet and Sour Vegetables:

A plate of vegetables of your choice. I use a few florets of broccoli, 2 tomatoes, a little bit of red cabbage, red bell pepper, half an onion, 2 stems of green onion, a ¼ of a pineapple, and a few stems of cilantro.
2 cloves of garlic.
2 TBSP (30 ml) of soy sauce, and 2 TBSP (30 ml) of water.
1 TBSP (15 ml) of coconut oil.
About 2 TSP (5ml) of sugar. I use whole, unrefined sugar.
ingredients for vegan sweet and sour vegetables

…

Thai green curry is one of the most desired curries. It’s a great mix of balanced flavor with spicy, savory, sweet, and aromatic, all with the taste of different vegetables in a creamy coconut-based soup. When I want to eat something filling and flavorful, Thai green curry is high on my list.

Growing up in Thailand, green curry was one of many tasty Thai dishes I often chose. However, most green curry in Thailand is made with either beef or chicken. When I decided to stop eating meat altogether, I started to substitute either tofu, tempeh or sometimes just plain vegetables!

Talking about cooking curry dishes can be intimidating–for me too. With curry paste on hand it is very simple though. Making curry paste from scratch is much more difficult, but fortunately there are so many companies selling ready-to-use curry pastes, and some with very healthy ingredients. However, most of them use shrimp paste. So, make sure to read the ingredients carefully. There is one company I usually buy my curry paste from without shrimp paste (not affiliated with GVK).

As long as you have the right curry paste on hand, you can get the Thai green curry done in no time. Are you ready to make it with me?…

Teriyaki sauce is famous for making everything taste great, and tempeh is exceedingly healthy. Combining them, we have a healthy and delicious Teriyaki Tempeh!

I love Korean food, and in my opinion, it’s one of the healthiest types of foods in the world. Unfortunately, most restaurants only offer teriyaki with meat. As a vegetarian, I have created my own way of eating meat-free teriyaki.

I have made it with both tofu and tempeh before, but I like how the tempeh turns out better. However, tempeh can be a little hard to make taste good if you don’t cook it right, and I’ve learned it tastes better when fully cooked. If more people knew how good Teriyaki Tempeh could taste, I’m sure it would be much more popular.

In my teriyaki sauce recipe, I have cut some ingredients from the original recipes as not all of them are available in some areas. It’s much simpler to make this way, but it still tastes delicious.

Would you like to give tempeh a chance? Let’s make Teriyaki Tempeh together!…

Things you need to make Vegan Sweet and Sour Vegetables:

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Things you need to make Vegan Sweet and Sour Vegetables:

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