Autumn has to be my favorite season, because that’s when I can make my favorite foods. I am HUGE on pumpkin, squash, spices, soups, and fall baking! Of course not as a marketing tool to sell overly sweet lattes with a dash of cinnamon. I also have trouble finding a good French toast recipe that…

If you’re a big Trader Joe’s shopper, you will know about their famous jarred butter spreads. Fig butter! Pumpkin butter! Maple butter! Cinnamon roll butter! So I thought to myself, “Wait, isn’t this easy to make at home? And does this mean you can turn anything into butter?” Maybe not anything, but my peach and…

Steaming has to be my favorite way of cooking salmon. There’s no oil involved and all the flavors are trapped in. It’s like en papillote for folk who don’t have an oven- like me. Does it have to be Asian style? Well, yes, because 1 it’s fucking delicious and 2 it’s traditional. There’s a lot…

Kimchi and fried rice! My two favorite dishes together. This combination is interesting, because kimchi is being cooked in the process, so the kimchi flavors sort of morph and melt into fried rice. When you make kimchi, there’s a lot of allium being blended in the brine, so once the brine is being cooked the…

I was so shocked how much better my vegan gluten free pancakes tasted compared to regular pancakes. My very first recipe was chickpea salad with canned beans, and now here’s a recipe utilizing aquafaba, which is the liquid from canned chickpeas normal people usually drain out. Unless if you’re vegan or a wasteless culinary expert,…

It doesn’t taste anything like tuna salad, but chickpeas are magical as they are! When I was vegan for seven months, chickpea salad was one of my go to meals for lunch. It’s perfect as it is, and can also pair brilliantly with a thick slice of seared sourdough. It was trendy in some point…