It had been a year since the last time I dined at Departure Restaurant + Lounge and, as the saying goes, absence makes the heart grow fonder. On June 13th, 2013, I had a vegan birthday dinner at Departure Restaurant + Lounge. I would like to extend my gratitude to my lovely partner Doni for . . .
Hi guys, today's my birthday and I'm heading to Portland! There's one more thing I would like to remind you: Friday, June 14th is the last day to sign up to receive the June 2013 Vegan Cuts Snack Box. PLUS, you will get a $15 gift card to VeganChic.com as a bonus upon checkout. Do not . . .
One of our favorite grilled main dish was the Kañiwa + Quinoa Salad with Grilled Veggies and Cilantro Tahini Dressing. It was my first time to try and make Kañiwa, which is also called baby quinoa and it is a relative of quinoa. Kañiwa has a crunchy texture and a dark red color. It is . . .
Given the frequency with which we use tofu in our kitchen, I had long been interested in trying the TofuXpress Gourmet Food and Tofu Press to see for myself just how effective it can be. After researching a few grilled tofu recipes for the summer, my curiosity finally got the better of me and I . . .
Have you seen my Instagram lately? I posted a couple of photos of EVO Companion Classic Tabletop, which happens to be our favorite appliance. It is a manually-controlled gas-fired flattop grill with a 25" (635) diameter oil seasoned steel cook surface heated underneath by a single gas tube burner. The cook surface is durable and . . .
let's try some chicken-free Taiwanese "gorditas"! miam! As stated in my earlier post on making vegan gua bao, "gua bao" is a Taiwanese sandwich/hamburger style bun or in my best description, your fabulous Taiwanese "gorditas", often stuffed with slowly braised pork belly, pickled cabbage, ground sweet peanuts, coriander and occasionally hoisin sauce (which I am not . . .