If you think there is nothing that can replace “dairy parmesan cheese”–rethink! This Vegan Parmesan Cheese recipe will change your idea about it for good. It’s really tasty, easy to make, good for you and animals, and less impact to the earth!
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How to
If you use coconut milk often and are tired of dealing with its containers, or not comfortable with the BPA in the container linings, why don’t make your own? It’s also tastier & healthier. Homemade Coconut Milk is SO easy to make!
I grew up eating Homemade Coconut Milk because most Thai dishes have coconut milk as part of the main ingredients. From curry dishes such as green curry, to dessert–you name it.
We usually made a fresh batch of it right before we used it in our cooking, and there was no canned coconut milk to compare it with. …
There is no doubt that kale is a superfood. It’s loaded with top health benefits we want to put into our bodies. There are so many ways to eat kale, but if you want to keep it simple so you can eat it as often as you want (even everyday), Easy Kale is what you need. Let me show you how!
I’m obsessed with this Easy Kale. In fact, my whole family is. We can eat a bowl of it everyday–if we don’t feel bad for eating too much. That’s right, I should do some research to see side effects of eating too much kale.
As I always have fresh kale in my garden, I have tried to eat it in so many different ways, but I realized there is no need to make healthy food complicated. The most important thing is to get nutrition from eating it into our bodies, right? So, this Easy Kale method is pretty much the only way we eat kale nowadays. We can get what we need with a little bit of help from other simple ingredients (that most of the time we already have them in the kitchen).…
Wait! before going out to buy another bottle of hot sauce, try making this Sriracha Hot Sauce in your own kitchen. With only a few ingredients, It will open a whole new world of eating hot sauce!.
If you are a fan of hot sauce, I’m positive you know Sriracha Hot Sauce. Being Thai, I’ve known it my whole life. It became a very famous hot sauce as I see it in almost every country I have been to.
Even though it’s so easy to get one bottle from almost every store now, believe it or not, I never bought it–ever. While I was still living in Thailand, I never felt right buying anything in plastic bottles, not to mention something acidic that can leach the plastic into it–like hot sauce.…
There is no doubt most people know how good Sprouted Flaxseed is, but not many of us know how to sprout it. With only flaxseed, a terracotta dish, and water, let me show you how!
How are we going to get Omega-3? That was one of the first few questions I asked myself when my family started a plant-based diet 13 years ago, and flaxseed has become part of our essential diet. However, I was afraid, and in fact I stopped consuming flaxseed products entirely when I found out about phytic acid, and also how flaxseed can go rancid so easily….
Are you thinking about going the extra distance to make your own tofu? Here’s how to make Sprouted Tofu with only soybeans, water, and lemon juice. This method will assist you step-by-step from the beginning to end!
Sprouted Tofu has long been a top protein choice for plant-based diet people, including me. It’s versatile, tasty, and easy to use in most recipes, from main dishes to healthy dessert, you name it!
For years, I never thought about making my own tofu–especially sprouted. I thought it was too difficult, plus it’s so easy to buy in most grocery stores–even in most countries….
enjoy them with minced garlic, olive oil & vinegar
White Asparagus is a famous appetizer in Spain. You can cook or buy them easily everywhere in the north. They are so pretty, tasty, and most of all very healthy!
I’m sure most of us know how healthy asparagus is, although green asparagus is more common for cooking than the white variety.
Living in spain, we cook White Asparagus more as it is available locally, especially from early April on when they come into season. Even though we eat them as an appetizer, they are very filling, and can end up being full before dinner–that’s actually nice and easy!
However, cooking White Asparagus requires more work as they are bigger, tougher, and the skin is more bitter than green asparagus. First, we have to peel the skin, then boil them ‘til they are soft. From there, we can either eat them plain with vinegar and olive oil, or use them in other dishes.
There is a special kind of a tall pot for cooking asparagus that most people have in Spain, but since we don’t, I use a regular pot I have, and it works fine.…
Red Cabbage Sauerkraut is the prettiest homemade probiotic I know. It contains loads of good bacteria known to be great for your gut–right from your own kitchen!
Here is a link about the benefits of eating sauerkraut that I think you might enjoy reading.
I make sauerkraut a lot, and like to keep it on hand in the fridge. It’s simple to prepare, with only cabbage and salt. However, making Red Cabbage Sauerkraut, I add water to give it some extra brine as red cabbage is a bit tougher and doesn’t make enough liquid on its own. It always comes out great.…
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!…
These Roasted Sweet Potatoes are both healthy and filling, and a little bit of good oil and salt make them taste great right from the stove top!
Sweet potatoes are high on hearty-healthy food lists. I like them because they are versatile, and can be used in many different dishes: from thanksgiving dinners and soups, to simple, healthy snacks such as Roasted Sweet Potatoes.
However, living abroad or somewhere without an oven in the kitchen can be challenging when you want to bake or roast sweet potatoes. I struggled with that and avoided making them for quite some time.
With some effort, I created Roasted Sweet Potatoes in a frying pan. It’s perfectly doable, and in fact it uses less energy when I want a small batch. I can do a small amount of them at a time on a burner instead of heating the entire oven. When I realized how easy it was, I started making it much more often.
If you’d like to try roasting sweet potatoes on a stove top, come along with me, and I’ll show you how….
Fried bananas is a street dessert available everywhere in Thailand. If you want something to satisfy your sweet tooth right that minute, voila, there’s a vendor frying bananas. They are crispy with a perfect amount of sweetness from the bananas themselves, and you can finish a whole lot before you know it!
When I was young, I often stopped by a vendor I was familiar with for Fried Bananas on the way home from school. Then one day, my mom talked to me about how the oil vendors use can harm your health. I wasn’t happy to hear that my favorite snack might be bad for me, but I immediately took action. I started to look at the oil before I bought the Fried Bananas. If the oil looked dark, it meant the vendors had used it too long and it could be harmful, so I wouldn’t buy it.
The info about bad oil really turned me away from buying and eating Fried Bananas. As they are not common in the US, I kind of forgot about it when I moved there. I really wanted to eat them more often without being afraid they are deep fried in bad oil, and the idea of making my own finally occurred to me. So, here I am again, reinterpreting a traditional food I like to eat….
Spanish omelette (AKA Tortilla Patata) is one of the most famous and most common dishes in Spain. It was the first dish we ordered when we got here, and it’s a dish we often order when we eat out. It’s very filling, yet healthy. With both potatoes and eggs in it, we get protein and carbohydrates at the same time.
When I saw a Spanish omelette for the first time, I thought it must require an oven to make. It seems impossible to make anything look like that without baking, but soon I learned it doesn’t. However, there are two main things most people use to make it perfectly round and golden: a non-stick frying pan, and a lot of oil. Nonetheless, after watching our friends and others make it a few times, I knew I could make it my own way.
I experimented making it with a stainless steel frying pan, but it didn’t go well, and as a result, I burnt a few batches before getting it down. Finally, I have both the recipe and technique down to the point I’m comfortable to share it.
Like most dishes I cook, I adjust the original recipes to fit our way of living and eating better. For the Spanish omelette, I use a moderate amount of coconut oil, as well as adding some vegetables too. You can use any kind of vegetables you have on hand, but I often use spinach, broccoli and mushrooms. Even though most restaurants in Spain have plain tortilla patatas with only eggs and potatoes, some places offer various fixings like this too.
I use cooked potatoes instead of raw for making this, and it turns out better. To me, raw potatoes make it a little bit too starchy, and take longer to cook. I usually cook a lot of potatoes at a time, and have them ready to use in other dishes too. This is convenient, and fits my cooking routine well.
As far as other ingredients go, it’s hard to believe I only use salt to make it taste so good. The vegetables really enhance the flavor, especially with a few kinds together….
