When life gives you raspberries you make a dessert…because simply just eating them alone isn’t enough. I gotta say I have a sweet tooth.
Picked up a whole crate of freshly picked raspberries from my local fruit/veggie market and I almost ate 2 boxes before we even got home.
Paired this delectable & juicy berry jam with a soft and delicate almond base, crunchy sliced almonds, and toasted coconut.
The perfect breakfast bar!…
There isn’t a day that goes by where I am not craving Indian food. From rich curries, buttery naan, and of course the infamous butter chicken dish. It is incredibly creamy and so flavorful from the delicious spices of garam masala.
Of course, I had to make it vegan so that is where the tofu comes in. Tofu acts as a sponge and it does an amazing job at absorbing all the flavors of the tomato-based sauce and cashew cream. …
I am always on the lookout for easy weeknight meals, so this is why I decided on creating a ramen recipe!
It does require some time, but the prep work and cooking are super simple! Chop up some veggies, simmer the broth, pour over ramen noodles, and top with whatever of your choosing. A rich creamy broth paired with miso glazed carrots and tempeh. Easy meals can taste good too!…
I am a full-time student and I have two jobs, so sometimes I do not have a lot of time to make meals. I am sure a lot of you understand, even if you are not in my place. I do not like sacrificing taste! In that case, I make sure that any easy & quick recipes I make are just as delicious as if I were to make one that took 1+ hours.
This Thai curry is definitely one of those meals. Only took 30 min. to make and came out tasting just as good (or even better) then when I make my own curry paste and it taking 45 min-1 hour.
It is ultra creamy, smooth, and comes with beautiful aromas. The cauliflower is nice and tender and adds the perfect texture to every bite. Topped with some fresh basil, red chili flakes (I like that heat!), cilantro, and a squeeze of lime. …
Summer is approaching and I couldn’t be more excited. Yes I know it is still a few months away, but the sun is starting to come out more and the temperature is rising by a few degrees.
I live in Seattle, so the fact that the sun is even coming out more often is a drastic change.
More sun to me = more fruit = delicious fruity desserts
I had a bunch of fresh berries in my fridge, so I thought that a super luscious and citrus tart paired with a “buttery” shortbread crust would be the perfect idea to use them up. …
That creamy corn stuff that you usually call grits? A classic southern dish loaded with butter, cream, and salt? Nope, not that recipe here! Polenta and grits are not the same thing and originate almost on opposite sides of the world. Grits is a classic southern dish, while polenta is an Italian staple.
Polenta can be prepared and plated in a whole variety of ways, as the corn doesn’t have a prominent taste so you can serve almost anything with it! It can be cooked on the stove top, baked, grilled, pan-fried…you name it.
Polenta is a perfect food that can be prepared ahead of time and result in more than just one meal. That is why I decided to show you two ways you can prepare polenta (or fine cornmeal) and create two stunning and delicious dishes!
One is super creamy, silky, and smooth topped with roasted garlic tomatoes & crunchy Italian-spiced chickpeas. The other is firmer and grilled to perfection. Topped with smoky mushrooms, and drizzled with a bit of truffle oil. That is what I call a menu! …
I used to be such a huge fan of poppyseed muffins growing up. They were larger than my head (exagerrating a bit), super fluffy, moist, and I probably ate the whole thing. I needed that taste in my life again, so I picked up a bag of organic poppyseeds at my local grocery store and headed home to the kitchen.
These muffins are not as large as I remember, but I dont think I could handle something that big again! However, the taste is just as I remember…maybe even better. Super fluffy and moist, and the perfect amount of lemon flavor that leaves you feeling refreshed and oh so satisifed. …
I love pasta…like a lot, but sometimes I feel that I am always making the same sauces. Basic tomato, alfredo, or pesto. So why not throw an avocado in the blender, add a few other ingredients, blend, and create an ultra creamy and delicious sauce to pour over your favorite noodles? I am in!
This avocado pasta is super easy: only requires a blender & saucepan, takes 15 min. or less, but still tastes like you tried way harder than that….
I know I know…It is after Easter and I should probably slow down on the treats, but you can’t say no to chewy peanut butter cookies?
I have been dying to recreate my peanut butter cookie recipe that I posted about a year ago, as I know I can make some changes to them and make them even better. So what did I do? Filled them with a delicious coconut cashew frosting and drizzled on a bit of dark chocolate. Pass me the whole plate please! 😉…
Now I have to say it is pretty hard to make tofu actually taste good. Tofu is so bland as it is, and unless you make it really crispy and marinate it for a long time then it will just taste like a wet sponge.
This recipe shows you that tofu can taste good and make you want to come back for more. By marinating it for at least an hour (longer is better, but I try to create easier recipes for you), crisping it up by baking AND pan-frying it, pairing it with a rich and delicious kaffir lime leave pesto….well it could not get better than that! …
