Vegan Kimchi Ramen combines things I love about both Korean instant noodles and Japanese restaurant-style ramen. It has an addictive spicy-umami broth, mushrooms, fermented bamboo shoots, and seaweed, with a touch of vegan butter on top. It’s just fun to eat, and it’s not hard to make. What is This Vegan Kimchi Ramen? This vegan…
Summer sesame noodles are served with a whole host of colorful refreshing veggies and salad greens and dressed with an irresistible nutty, spicy, savory sauce. It’s a satisfying yet cooling and balanced meal for warm days. And the sauce can be made with whatever you’ve got on hand. Why Make Summer Sesame Noodles? I love…
This Easy Fennel Arugula Salad combines these two underrated veggies with sundried tomatoes and artichoke hearts to create a simple and satisfying salad with huge flavor and refreshing textures. Fennel and Arugula Salad: An Easy Way to Get into Fennel This salad is a simple, quick way to use fresh fennel in a way that…
These vegan Scandinavian cinnamon buns are accented with freshly toasted cardamom and are magical when paired with a cup of coffee. The twisting braided shape looks intricate, but they’re a piece of cake to make, even for a newbie baker. Scandinavian Cinnamon Buns – Understated, Fragrant, and Satisfying You may have noticed that I don’t…
This vegan spinach artichoke dip is creamy, tangy, and cheesy thanks to the magic of nutritional yeast, miso, and homemade cashew cream. Bake it until gooey and bubbling and you’ll have a party snack that’ll be loved by eaters of all types. Vegan Spinach Artichoke Dip – Full-Flavor Plant-Based Party Food I’ve been a fan…
Tantanmen Ramen features a medium-rich broth with deep umami, a touch of nuttiness and that signature Sichuan spice. It’s topped with an aromatic tofu mushroom stir fry, chili oil bamboo shoots, and crisp baby bok choy. Tantanmen Ramen: Light up Your Senses This ramen is an absolute flavor show from top to bottom and I’m…
Mul Naengmyeon is a deeply refreshing Korean-inspired dish of chilled toothy noodles, cooling fruits and veggies, kimchi, and tofu in a sweet, tangy, spicy broth. It makes a soothing and invigorating meal on a hot day. (Vegan) The Inspiration for Vegan Mul Naengmyeon This may sound strange, but I got hooked on Korean food during…
