There’s not a dish that highlights France’s influence on Vietnam more than Banh Xeo – a golden Vietnamese crepe, colored with turmeric, that’s typically filled with steamed pork or shrimp and plenty of bean sprouts. Just think about it: a crepe in Vietnam. This food is the direct result of French colonization. Sure, there’s evidence…
Read MoreHappy Sunday evening to you, and happy National Ice Cream Day! Did you do anything to celebrate this very important holiday? Ryan and I did – we went out to LA’s Smorgasburg in celebration of their Ice Cream Alley and got ourselves a couple of frozen treats from local vendors. Ready for this?… Creamy coconut…
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I applaud you for being brave enough to click on a recipe that starts with “hemp tofu.” If you’ve ever had hemp tofu, then I tip my hat to you two times because you probably know how bleh it can be. But stick with us friends – we’ll show you that hemp tofu can actually…
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We love traditional dishes as much as the next person, but sometimes it’s cool to take those flavors and use them in different ways. Take this bowl, for example. We took many of the flavors commonly found in Banh Mi (a Vietnamese sandwich, incase ya didn’t know) and applied them to the low-carb Jesus: cauliflower…
Read MoreIt’s Sunday, it’s early (at least, for me), I’m still feeling wine-drunk from last night, and it’s time for Ingredient Insights. As you may have noticed by now, we’re doing a month full of Viet-Chinese dishes that I’ve grown up eating, but with a modern twist, NEOH-style. Here’s where the daikon, lemongrass, and fish sauce…
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Anyone that’s ever ate Banh Mi has probably had pickled carrots & daikon. They probably also know how amazing these fermented veggies are. Just like pickles that you may be more familiar with, Do Chua is tangy and contains the perfect balance of salty & sweet. Unlike some fermented veggies, Do Chua only takes a…
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In June, we gave you guys a BIG taste of the foods that I grew up with – a.k.a. barbecue barbecue barbecue. This month we’re diving into the foods that infatuated Kim’s heart as a kid – namely, all the Vietnamese dishes her Grandma made. You might be thinking, “her grandma made vegan jackfruit wings??”…
Read MoreThere are so many ways to start off this week’s Ingredient Insights about mushrooms. I could tell you a fun fact about them, like the fact that more than 4,600 years ago, ancient Egyptians referred to mushrooms as a symbol of immortality using hieroglyphics (mushrooms were food exclusively for royalty, so no one else were…
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June is almost over. Can you guys believe that? I feel like it started yesterday. To top off this hot month full of soul comforting barbecue recipes, we’re ending things on a sweet note. And what dessert fits the bill better than Peach Cobbler? It’s Southern in origin – just like most of the recipes this…
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Sweet potato salad is the best thing since potato salad. Wait, scratch that, sweet potato salad is the best thing since itself, because this is way better than regular potato salad. Because it tastes just like Southern potato salad, only there’s no harmful lectins, the mayonnaise is made from avocado oil, and no one would…
Read MoreIt’s SUNDAYYYYY SMACKDOWNNNNN! And by “smackdown” I mean Ingredient Insights. I’m about to smack down some ingredients! Not literally. Or literally… into mixing bowls and pans, ya know? Actually, scratch that – that was a terrible idea. Don’t smack down cassava flour; you’ll end up with a very white countertop and lots of sadness. [in…
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Today we’re bringing in the game changer. The type of food that makes you say “fuck meat, I got this shit!” This tempeh is smoky, full of deep savory flavor, crusty on the outside, tender on the outside, and – get this – there’s no pesky bone to deal with! Isn’t it so relieving knowing…
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A couple weeks ago on our coleslaw post, I mentioned that barbecue has its roots embedded in slavery. You didn’t actually think I’d leave you hanging without more to the story, did ya? Because I’m here to go a ‘lil deeper into that history – as well as share this sweet, smoky, and tender baked beans…
Read MoreIt’s Sunday and I’m feeling like changing up Ingredient Insights a bit. Just for today, at least. Have you ever thought about how strange it would be to give food a gender and then talk about them as if they’re people? Well, you’re in for a treat…. Or a threat – it could easily go…
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Did you guys have a go-to diner spot growing up? You know, the one that was a little sketchy, had the cheapest food with the largest servings, was open 24/7, and had really nice, older waitresses who probably smoked a lot in their youth and went to church every Sunday? I know we did, and…
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‘Hol up, let’s pause our barbecue train for an early Summer sweet, ya fig? Oh wait, that’s a late summer treat. I berry even caught my mistake! We thought you might like something to do with all those in-season, antioxidant powerhouses, other than popping them in your mouth by the handful (guilty). These blueberry…
Read MoreI came across an Overheard LA post yesterday while scrolling through Instagram. It went something like this: “What’s ‘lap ride?’ Is it a music festival? I keep seeing #lapride on instagram.” “You mean LA Pride?” Happy Sunday and happy Pride, everyone! It’s been one heck of a week, and boy, am I glad it’s Sunday…
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All Hail the Queen of Vegan Barbecue: Jackfruit. This massive, spikey bomb lookin’ fruit is so good in barbecue form that my Dad uttered “you could fool a redneck with this stuff” after eating a few bites. That’s coming from a guy who’s maybe tried three vegan restaurants in his lifetime – trust me, its…
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For many, barbecue sauce is the cause of debate. There’s team no sauce, team vinegary sauce, team sweet tomato sauce, blah, blah, blah. Personally, I don’t care – if you make your food taste good, that’s all that matters. Albeit, I grew up with the sweet, smoky, tomato-based variety of barbecue sauce, so that’s what…
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Ahh, BBQ month is coming into full swing. And what would any tri-sectioned, styrofoam plate be without a side of coleslaw? I know barbecue is supposedly “all about the meat,” but I think that pulled pork or brisket would be nothin’ without its trusty sidekicks. Barbecue culture is near and dear to my heart because…
Read MoreI have a James Bay song stuck in my head. Have you guys listened to his new album yet? It’s amazing. And it’s off topic. James Bay has nothing to do with this post. We’re not here to talk about James Bay. Welcome to Ingredient Insights! And welcome to the start of June. You probably…
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Guys, we finally did it. Inform the press! Call up the newscasters! I can’t believe we finally… I mean, wow… we finally made healthy mayonnaise. Mayo with no eggs or any inflammatory oils – the revolution starts today. Welcome to “Mayo 101″ Class 1: Check a Local Oriental Market for the Best Deals Okay, maybe…
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It’s been too long since our last dessert recipe – by now we’re fiending for something sweet. The idea for this recipe came from Pineapple Upside Down Cakes, which are fluffy – oftentimes cornmeal based – cakes, that are cooked atop of a buttery, glazed pineapples. When you flip the cake out of its pan, the…
Read MoreWho here lives in Los Angeles and attended Eat. Drink. Vegan. yesterday? Because we did and it was G R A N D. Everything you could ask for and more! I mean, c’mon, unlimited beer, wine, coffee, kombucha, AND HUNDREDS OF DELICIOUS VEGAN FOOD VENDORS FROM ALL AROUND THE WORLD?! My oh my! It’s Sunday,…
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Hey guys, let’s talk about noodles. If you’ve been following the Plant Paradox Program for a while, you may have just given up the search for gut-friendly noodles. Of course, there’s shirtaki noodles – and ya’ll know that we love our white rice noodles – but what else is there? Turns out that Asian cultures…
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I know what you’re thinking, “Super smoothie? Really? Such vague & cliche marketing won’t work on me.” But seriously guys, we don’t throw such terms around lightly – this smoothie is next level healthy. If you’re like me, you may often find yourself wondering on how to incorporate more healthy fats into your diet, because…
Read MoreIt’s that time again. Welcome to Ingredient Insights. Jackfruit: Jackfruits should be called jackedfruits because have you seen the size of these things?! They should definitely be considered a weapon. This spikey fruit may look really intimidating but give it a chance and it’ll change your life forever, promise. Jackfruit is a versatile food that…
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On today’s episode of “What The Hell To Do With All These Chickpeas?” we ponder an easy, 30 minute dinner that soothes the soul as much as it does your wallet. Seriously though, we use a lot of aqauafaba around here, and after that magical liquid is gone, we’re always wondering what we can do…
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Maneuvering your way through what nuts you can eat and what nuts you can’t is a tricky talent on a lectin-limited diet. For one, nuts that are actually legumes – peanuts & cashews – are definitely “restricted.” Most tree nuts – walnuts, hazelnuts, pecans, and more – are accepted, but you gotta be careful, because…
Read MoreHere’s a topic to talk about at brunch: Do you think soy milk is heart-healthy, eco-friendly, and overall better for your body? Is the entire anti-soy propaganda simply funded by the dairy industry to scare us away from consuming soy milk or is it actually bad for you? Welcome to Ingredient Insights. As you can guess…
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