This fragrant and spicy lotus root recipe is so easy you can make it in 15 minutes. Super tasty and perfect for weeknights and lunches.
This vegan bak chor mee is topped with shiitake mushrooms, tofu ‘fish cake’, leafy greens, a dumpling and crispy and fragrant fried garlic
This saucy vegan pad pong karee is tofu fried in a curry and nam prik pao (roasted chilli) sauce, thickened with tofu and non-dairy milk.
This comforting steamed soft tofu is covered in minced TVP and mushroom and drenched with a simple sauce for an easy and yummy weekday dish.
Make a vegan fried chicken cutlet from oyster mushrooms wrapped in rice paper! This yummy cutlet is battered, crumbed, then deep-fried.
This Hokkien bak zhang / zong zi / glutinous rice dumpling is filled with sticky rice fried in soy sauce, mushrooms, mince, and chestnuts.
Vegan mala xiang guo is an intense, spicy, flavour explosion. Various ingredients are cooked separately, then tossed in a mala chilli sauce.
Yum woon sen or Thai vermicelli salad is a refreshing salad made with glass noodles, fresh lime juice, roast peanuts, and coriander.
This simple granita recipe uses fresh mint, basil, and calamansi juice to create an easy but very refreshing icy dessert for hot summer days.
This incredibly quick and easy cucumber Sprite pickle is sweet and sour and absolutely refreshing. Perfect for parties or a fridge staple.
This Dongbei coriander salad is spicy, pungent, and fragrant. It is a very appetizing side dish that takes only ten minutes to prepare.
This vegan nam tok het (Thai waterfall salad) is made with juicy oyster mushrooms paired with ground toasted sticky rice and fresh mint.