Are you scratching your head over the idea of shrimp and oats together in one bowl? Like “those are two things that should never go together?” I would say “let us explain,” so… let us explain. The combination of subtly bouncy *vegan* shrimp and creamy porridge makes for a killer breakfast. If the oats are…
Read More
Super last-minute Thanksgiving marketing? You bet! This recipe is 80% butter. Everything you want from Thanksgiving in one sandwich! Definitely didn’t plan this post out ahead of time? 100%. “Is he ever gonna talk about the food?” Nah. “Does he always think in bullet points?” “Wait, am I already at the recipe?”
Read More
This recipe is a lil’ different than our recent sweets—mainly because it’s gluten-free! As Kim and I transitioned No Eggs or Ham away from lectin-free cuisine, we went all in to gluten laden desserts, because we were tired of compromising quality for healthfulness; we had accepted the fact that we were foodies first. However, that’s not to…
Read More
When your friend gives you a bag of Dandies Pumpkin Marshmallows, you do something with them. Hopefully these ice cream sandwiches qualify as “something.” There’s quite a bit of nitty-gritty details on the what’s and how’s of this recipe, so uhh, let’s get to science-ing, shall we? First let’s talk cookies! This recipe is based off…
Read More
How about a quick recipe to kick off November? Because as we barge straight into the holidays—when family members suddenly feel entitled to our attention—we’re going to need that extra time. Plus, this dish’s simplicity, wholesome ingredients, and surprisingly deep flavors makes it a perfect addition for potlucks, Friendsgivings, or light weekday dinners. Before you…
Read More
Imagine all the flavors of pho wrapped up in silky dumpling wrappers, served with homemade chili oil, and garnished with mint chiffonade. Hoisin sauce, lime zest, jalapeño, and cilantro are massaged into meaty Impossible® Burger, resulting in a filling that’s juicy, fragrant, and savory. Sichuan chili powder, fresh lemongrass, and star anise are infused with…
Read More
This recipe is three years in the making. 2016 was the first year we tried an Impossible® Burger and the first year we traveled to Japan. Both events have manifested into low-key obsessions, with Impossible stealing our hearts as the most convincing meat alternative to date and Japanese culture influencing our everyday lives. These obsessions…
Read More
WE’RE NOT OBSESSED WITH BOBA. YOU ARE. … Okay, we’re a little obsessed, but can you blame us?! We live in the boba mecca of the West, aka San Gabriel, California where there’s a tea shop on every main street’s corner. It’s only natural we adapt to the environment and form a low-key addiction. This…
Read More
Tomato and cream-based pasta sauces may get all the glory, but when it comes to personal preferences, Kim and I prefer light, butter and oil based sauces. Gasps! Just don’t tell the marketing gurus at Chili’s or Olive Garden, okay? Over anything, butter and oil based sauces are simply easier than alfredo or bolognese. They…
Read More
The way you should treat vegan food is often fundamentally different than how you should treat conventional food. There’s a hell of a lot of ingredients that you automatically can’t use when making vegan dishes, which means you have to change the techniques used as well. There’s no natural plant ingredients that mimic meat, dairy,…
Read More
This is one of those recipes that’s more focused on flavor profiles, textural synergy, and all-out creativity than specific techniques or must-know science. Part of that is because we already have posts dedicated to bao and tempura, each with their own blurbs of geeky knowledge. “Well I didn’t read those!” you say? You don’t want…
Read More
We’re often torn between posting “classics” VS posting some extravagant shit that has more in common with fine dining restaurants than vegan food blog fare. Our creative turn happened over time because we got tired of eating the same shit over and over again. You might be thinking “but you live in LA—the most diverse…
Read More
This dish started out as a quest to recreate Tasty’s “Double Crunch Shrimp,” in which shrimp is coated in a tempura-like batter, tossed with panko breadcrumbs, deep fried, and mixed with an Asian-inspired, sweet and salty sauce. Immediately after watching I thought “this could ttttoootttaalllyyyy be made vegan.” Per usual, I WAS RIGHT. Calm down…
Read More
“Thai basil pesto? What even is that?” There’s a lot goin’ on here, we know. To find the explanation you seek, you must calm your mind and let your tastebuds decipher the situation. Ahh yes, this dish combines a myriad of sensory stimulants to create a layered experience that’s filled with soft, chewy, and crunchy textures…
Read More
This recipe is inspired by our good friend Skyler Tanksley, who’s effortlessly incorporated his Asian background into American soul food at his SoCal pop-up My Vegan Panda. As you can tell, Asian-American comfort food is what this blog’s all about, making Chef Tanksley our real-world counterpart. The biggest difference between us being you can go…
Read More
I know what you’re thinking. Actually, maybe I don’t… even though I insist on starting half our articles with this phrase. Regardless of whether or not I can read your mind, a noodle dish like this admittedly doesn’t have much visual wow factor. After all, what separates one heaping pile of noodz from the next?…
Read More
Ga Roti is essentially the Vietnamese equivalent of the classic American comfort food, roast chicken. The only difference being that this one is better. #Biased. Sorry America. Need we bombard you with an entourage of details? This dish is hearty, savory, rich with umami, sticky sweet with brown sugar, and balanced out by fresh sides…
Read More
These peaches are ripe for the pickin’… ehem, sorry for my southern tongue, it’s just so hard not to let it out when I’m talking about good ‘ole peaches! This recipe couldn’t come out at a more perfect time, as August is peak peach season all across the states, especially in California where they’re harvested…
Read More
You like photos?Me too.
Read More
Don’t tell us you guys forgot we released a lectin-free, vegan eBook appropriately titled “Lectin-Free, Meet Vegan,” this April did ya? Okay good! Even if you never purchased the ebook (which is a mere $5), you may recognize these photogenic pancakes from the front cover, and if you were ever indecisive about whether the eBook’s…
Read More
As you can tell, the vegan junk food saga continues with our most nostalgic creation to date: Cereal Cheesecake. The idea was sparked by a treat we saw while passing through popular LA joint, The Pie Hole, who had an epic cheesecake made with a cornflake crust and Fruity Pebble-infused custard. We. Were. Hooked. We sat…
Read More
It may not seem like it, but this recipe is also inspired by Japan (peep our last post for more Japanese related tings). I know, the last one actually made sense, being that it was teriyaki and what not, but as it turns out… crepes are quite the popular street food in Tokyo. Those sweet…
Read More
While visiting Japan, Kim and I not only learned what classifies authentic Japanese food, we also learned what Japanese food isn’t. At this point, most people know that you’re not going to go to China and eat “the best orange chicken you’ve ever had,” because it’s clear that chow mien, pork fried rice, and all…
Read More
This is 100% one of our easiest recipes ever. And no, that doesn’t make it any less delicious. This dish is reminiscent of breakfast in Barcelona, where perfectly toasted bread is topped with olive oil and whatever else that particular restaurant is feeling that day. It’s pure simplicity, but it packs a variety of flavors…
Read More
I’ve had an extremely challenging time trying to perfect a blondie recipe. In fact, I’ve been at it for over a year now, and although we’ve released one recipe that was gluten-free and lectin-free, none of them quite nailed what I desired. That was until I hit the web to do more digging once again.…
Read More
Last week, we posted a recipe for an easy, go-to breakfast. Today, we’re covering a recipe for a minimalistic lunch or dinner. Sense a theme coming about? Well, don’t worry kitchen-heads, we’ve got more complex stuff in the works, but look, sometimes people just wanna eat without hours of labor involved, and sometimes we fall…
Read More
Normally, we like to be extravagant. If we don’t go out of our way to make each recipe “wow” you in a different way than the last one did, we feel like we did something wrong. Albeit, that does lend our website a more complex and adventurous vibe, which is great, because we wanna challenge…
Read More
Our first donut recipe is hands down one of our favorites. Why? Well, for one, it’s the result of excessive testing (we’re talking days, guys) and two, we take donuts seriously, so if they’re anything less than perfect, they ain’t gon’ cut it. They gotta be fresh, soft, pillowy, tender, and never, ever cake-y. Lord knows…
Read More
What you’re reading is indeed a Mexican-inspired recipe by No Eggs or Ham. We don’t know how it happened either… actually, that’s a lie. It started with a visit to a local vegan pop-up by the name of Vegatinos who serves up large, flavorful, and indulgent Mexican street fare. After once again experiencing the joy…
Read More
Before we get started, there’s no way we’re putting accent marks over every banh mi, pate, and do chua in the post. We don’t have to spell them out for you to know what they mean…. Wait, do you know what they mean? We’ve written about these things before (with the exception of pate) but if…
Read More
