A vegan version of a traditional Thai dish that goes hard on flavors.

A quick and easy way to prepare a spiced-packed okra dish without making it mushy.

Typically, orange chicken (or veg alternative) requires flour and/or cornstarch so you get that saucy-crunch combo. I skirted around that technique by roasting the cauliflower, which is already crunchy by itself, and boiling the sauce down so it thickens on its own. I highly recommend making this dish this way, especially if you're trying to reduce starches in your meal plan that aren't whole grains.

Happy Cinco de Mayo! Pair those margs with these nutrient-dense nachos.*

Y'all know I work to reduce food waste in my cooking, which is why this 'pesto' sauce is made with carrot tops (leaves + stems) instead of the traditional basil.

汤圆 translates directly to "soup ball," and is a classic Chinese dessert comprising of chewy glutinous rice balls served in a ginger syrup.

This isn’t your typical creamed Swiss chard because I like to be able to bite into the stems that carry a nice sweetness to them. If you prefer it to be really stewed and creamy, feel free to cut up your vegetables way smaller so that the end product is more of dip consistency.

As with all my fried rice dishes, this one was made on the fly using whatever I could find in the fridge. So that includes: oyster shrooms, basil, and Lao Gan Ma chili crisp ofc. This recipe uses leftover turmeric rice, but you could totally start with a base of plain leftover rice.

Lo Hon Jai (罗汉斋) is a traditional Chinese dish made with loads of plant ingredients, sauces, and seasonings, and is commonly served during the Chinese New Year. Traditionally, this dish contains 18 plant ingredients to represent the 18 Arhats of Buddhism. However, the recipe varies greatly across different families, cultures, and regions.

Add a kick to your next game-day bean dip using a nice spoonful of chili crisp oil.

This recipe is a little different in that I like to just cook everything at once while japchae is traditionally a combination of individually prepared ingredients. Instead of doing that, I sort of layer the ingredients into one skillet and combine the flavors that way.

Yep, you read that correctly. This is a recipe for a mushroom steak marinated with loud flavors.

Chances are, you’ve never had crab cakes like these

Adding Omsom’s Lemongrass BBQ pack to some fresh oyster mushrooms served atop spaghetti squash

A delicious and nutritious soup made with beets and leeks, that’s also very easy on the eyes

A gluten-free spin on the classic Chinese peanut sesame noodle dish.

Mushrooms are a great amazingly versatile and something I always turn to when I’m in a pinch to cook.

Combining chocolate and wild blueberries together is like having dessert for breakfast! (minus all the added sugars ofc)

Ingredients

1 tbsp butter (vegan)

1 onion, halved & sliced

1 tbsp red miso paste

8oz mushrooms, sliced

1/4 cup chives, chopped

1/2 tsp white pepper

Directions

Heat skillet over medium high heat and melt butter. Add onion slices and cook until softened and browned, stirring occasionally.

Once onions have lightly caramelized, add miso and mix until well incorporated. Add in remaining ingredients, stir, and cook until mushrooms soften. Remove from heat and serve hot.

Swapping ground meat out for tofu has been a total game-changer for making stuffed peppers. It feels way lighter and more refreshing. Who would’ve thought you could say that about stuffed peppers?