Subscribe                     
     
vegan miam

Gochujang Tofu + Pickled Cucumber Bowl



This is one of our favorite Asian comfort food meals whenever we’re home - Taiwanese-style Pickled Cucumbers, baked gochujang tofu and vegan floss served over steamed rice. The term floss may appear rather foreign to most vegans, but then it can just as easily appear foreign to anyone not too familiar with Asia.


Taiwanese-style Pickled Cucumbers



When I was little, every week my mum would bring home a large bag of Japanese cucumbers, roughly chop them up and season them before heading off to work. Sometimes she would add chili flakes and refrigerate them immediately, occasionally she would sauté them for a few minutes in the pickling liquid and slide


Gochujang Tempeh + Blasted Broccoli



Update (September 19, 2014): I tested out the 'Gochujang Tempeh' recipe several times and finalized it. I am also adding newer photos of the marinade and the gochujang tempeh. We recently returned from a trip to Lima, yet another interesting destination in Latin America -  similar in some ways to Buenos Aires, Mexico City


Farro Salad with Fava Beans + Vegan Feta



It was a sweltering and surprisingly humid summer in Oregon after we returned from Italy. Ideal weather for making a variety of cold, refreshing salads. One of those perfect summer salads is this Mediterranean-Style Farro Salad with Fava beans and Vegan Feta and dressed with a simple Tangy Lemon Vinaigrette. This wonderfully


Caramelized Angelcots



It's been a crazy week, we've hardly been back from Turin and we are right back in the grind of things. Along with settling back in and cooking up some meals in the comfort of my own kitchen, I have been busy helping a blogger friend migrate from Blogger to WordPress and I am


Creamy Basil & White Bean Hummus



Along with all the buzz of packing and prepping, we always find ourselves trying to thin out our fridge and pantry before we head out on another trip. In the days leading up to our departure to Turin we had a scattering of produce leftover from our visits to the Farmers' Markets earlier in