Gourmet Vegetarian Kitchen

Healthy Vegetarian & Plant-Based Foods

vegan

This Vegan Hard Cheese (Cheddar and Parmesan Styles) can instantly satisfy (dairy) cheese cravings. It takes at least 12 months to age, but the result is worth the wait!

Ever since I figured out how to make vegan brie and blue cheeses tasty, I was determined to make Vegan Hard Cheese (Cheddar and Parmesan Styles) and did a lot of experimenting with different kinds of plant milk. 

Unlike bloomy rind soft cheeses,Vegan Hard Cheese takes a longer time to age–the longer it ages the stronger it tastes.

Once you get it to the aging stage, you can let it go as long as you want. I like to age mine for at  least 12 months.. …

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vegan porridge

This Vegan Porridge is a healthy version of a famous rice porridge or “Jok” from Thailand. With only a little bit of grains, a fair amount of legumes, and lots of vegetables, this can be a healthy breakfast, lunch or dinner!

Missing a trip back to Thailand during this pandemic, I crave all kinds of Thai foods. To make me feel at home, I started to cook Thai foods more often. 

However, the Thai foods I cook are not exactly the same as Thai foods in Thailand. Why?

First of all, not all the ingredients I need can be found where I am right now. Second of all, I don’t eat animal products anymore, so my Thai food versions are meatless. Third of all, I prefer to substitute some ingredients that are shipped directly from Thailand with ingredients I can find locally. 

Even though my version of Thai food is pretty different, I try to maintain the key ingredients and make it taste as similar as I can. The flavors of Thai food are comforting and bring me closer to home—regardless where I am.

With this Vegan Porridge, instead of having just rice as the main ingredient, I add all kinds of vegetables I like. 

I make this with sprouted brown rice, white rice and rolled oats.They all work great, but white rice and rolled oats are easier and faster to cook. Brown rice takes longer to cook and make it soft the way “Jok” is. I usually sprout it first to make it more digestible.…

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enjoy

Looking for an easy but tasty way of cooking eggplant? This Sautéed Eggplant method has the perfect flavor, balancing garlic with its savory and sweet tones!

I grew up in Thailand where eggplant is everywhere all year round. The beautiful deep purple color of fresh picked eggplant is to die for, but to be honest, they were once one of my least favorite vegetables. 

They are chewy and tough if not not cooked properly, and that’s why I didn’t like them. I have tried cooking them in a lot of more complicated ways, but I decided to get back to simple. …

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sprouted almond milk

and sprouted almonds meal!

Either you are lactose intolerance, vegan, or want to eat healthy food in general. Sprouted Almond Milk is one of the best ways to go. With only raw almonds, salt, water, and patience, you can make this incredibly healthy milk right in your own kitchen. Besides, you can have your own almond meal at the end as a bonus!

When I learned that the sprouting process helps reduce phytic acid, and makes whole grains, beans, nuts and seeds easier to digest years ago, I tried to buy everything sprouted, including Sprouted Almond Milk. Unfortunately, it’s not easy to find it on the market, and the price is very expensive when you do.…

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