Vegan Fish Sauce

Fish sauce is an important element in Thai curries, as it adds depth of flavor, a lot of saltiness, and that special stench of the sea. Fish sauce normally contains two ingredients, and two ingredients only: fish and salt. It’s made by fermenting generous amounts of salt and fish (typically anchovies) together in large barrels…

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Curry Month: One Month of Curry Recipes from Around the Globe

What is Curry Month? Curry Month is a stream of curry recipes that are going to span the month of September. We’ll be sharing curries that have originated in many different countries, including Thailand, Vietnam, Japan, England and more. Although, before we talk about specific types of curry, it’s important to ask one, very broad…

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Brown Garlic Sauce Tempeh & Mushrooms (Chinese Tex-Mex)

The final dish – dish #5 – of our Chinese Tex Mex series is an American Chinese take-out staple: brown garlic sauce. The sauce is thick, deep in savory flavors, dark brown in color, and pungent with fresh garlic & black pepper. We whip our sauce up with seared, grain-free tempeh and shiitake mushrooms to…

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Crunchy Fennel Citrus Slaw (Chinese Tex-Mex)

“Crunchy. Fresh. Rejuvenating. This slaw is… divine.” *I said to myself in Gordon Ramsay’s voice* Every taco has to have its equivalent of romaine lettuce for its balancing effect in the meal, lightening up the savory fillings with a burst of crisp rejuvenation. To continue the Chinese Tex Mex theme (this is dish 4 out of…

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Orange-Cinnamon Jasmine Rice (Chinese Tex-Mex)

To me, rice is addicting; whenever I make it, I’m tempted to grab a bite every time I stroll by the pot. However, I’ve been learning to hone my self-control around rice, because making perfect rice takes patience. Recently, I discovered that you can boost the resistant starch levels of rice tenfold by cooking it…

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Refried Black Soy Beans (Chinese Tex-Mex)

As part of a family style Tex-Mex meal, the second most important element – next to tortillas – is beans. Particularly refried beans, which aren’t actually re-fried at all, they’re just blended until smooth… yeah, I’ve never understood where the terminology comes from either. Traditionally, refried beans are made from black or pinto beans that’ve…

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How to Roast Chilis

Roasting chilis is an imperative technique in lectin-free cooking, as roasting allows for the peel and the seeds to be removed easily. If you’re familiar with nightshades, the peel and seeds are the only parts that contain lectins; remove the peel & seeds, remove the lectins. As simple as that. Spice is a crucial element…

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Seaweed-Infused Cassava Tortillas (Chinese Tex-Mex)

Welcome to the start of the Chinese Tex Mex fusion dinner – we’re glad you’re able to make it! What good is any tex-mex meal if there are no fresh tortillas? Tortillas are the base, the rock, the foundation from which the rest of a Tex-Mex meal is constructed around; even when all else fails,…

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Monthly Themes

Over the coming months, we’re launching monthly themes, where we dedicate 30 days to one specific dish, culture, style, or fusion, encompassing at least 8 recipes per theme. To give you guys a glimpse at what you can expect in the following months, the remaining weeks of August are going to be focused on Chinese, Tex-Mex…

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Cassava Pizza Crust with Roasted Garlic Sauce

Do you like pizza? That’s a rhetorical question. I know you do. I’m not saying pizza is everyones’ favorite food, but it certainly holds a unique place in the hearts of billions, with the mere mentioning of the word ushering up feelings of warmth, friendship, and a few drunken mistakes. Such is life. Let’s talk ‘zah.…

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White vs Brown Rice & How to Make Perfect White Rice

  Rice is a topic of controversy among internet bloggers, health groups, chefs, and traditional cultures. And from what I can tell, the popular rice debate revolves around a few main questions: “Should I eat white or brown rice?” “What strands of rice should I use?” “What’s the best way to cook white rice?” We’ll…

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Sugar-Free Brownie Cake

Sugar can go, lectins can go, dairy can go, gluten can go, but brownies… brownies can not go. Brownies are essential to life; the idea of engulfing a brownie at the end of the day is enough to get me through a day’s work. Brownies = Life. Moving on. Before we dive into this decadent,…

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Garlic Broccoli Stuffed Portobellos (45 minutes!)

It’s funny how our tastebuds evolve over time, and – in my case – how my palate resembles that of my mom’s more every day. Growing up, my mom loved mushrooms. Meanwhile, I was all like “You eat fungi? That’s gross!” Of course, I didn’t think twice about eating the flesh of a cow. Ugghh…

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Queso’s Vegan Cousin

We were originally going to call this “vegan queso,” but on second thought, we found that name to be misleading. Because, while that’s the inspiration for this dip, it doesn’t taste like melted, moldy cow’s milk. Big disappointment, right? I’m going to rant for one tiny second here, but if you’re not in the mood…

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Crispy Spring Roll Chips

I can’t think of one food as universally loved as crispy, handheld, chips. Seemingly every culture has their own variation of a chip: crisps in the UK, pane carasau (cracker thin flatbread) in Italy, tortilla chips in Mexico/Central America, poori (fried Indian flatbread), potato chips in the US, roasted nori in Japan, prawn crackers (chips made…

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Toasted Sesame Noodle Stir-Fry

I can’t lie, going predominately grain free – or embracing any new dietary disciplines for that matter – can be intimidating. It always seems to threaten you with the idea that you’ll never be able to eat your favorite foods again. However, I can say that after being vegan for two and a half years,…

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How to Use Coconut Butter (make coconut milk or cream in 30 seconds)

What is coconut butter? Coconut butter is thick, creamy, coconut puree, made from finely blended shredded coconut. It has a similar texture to creamy peanut butter with a lightly sweet, subtle coconut flavor. Coconut butter is 80% fat; 1 tablespoon has roughly 9 grams of fat (8 grams of which are saturated), 3 grams of…

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Baked Plantain Patties

I’m just now becoming introduced to the world of plantains, and it all happened one day when I decided to grab a bag of plantain chips by Terra, which are cooked in coconut oil and tossed in sea salt. These chips are crunchy with the perfect amount of salt, making them damn near addictive! After munching…

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Layered Mint Chocolate Pudding

Chocolate mint is my favorite flavor combination of all sweet eats, and it’s scope is far beyond that of just ice cream. The base of this pudding is avocados that are mashed with cacao powder, peppermint extract, and a few other ingredients to create a rich, sweet, tingly cream that’s both deeply satisfying and healthy.…

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Tempeh Sliders

Look at these bad boys; they’re healthy, protein-packed, simple, and only 20 minutes to make from start-to-finish. Les go! It all starts with fresh romaine leaves, chopped in half – if they’re as big as these ones – with the crunchy ends removed, as seen below. I was skeptical of “lettuce wraps” for the longest time,…

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Holy Molé Tacos with Cilantro Avocado Dressing

Holy Molé! Three cheers to healthy, flavor packed dinners that feeds up to 4 people. Family meal or leftovers for 2, anyone? Let’s hop into the creation of this recipe. When carrots are shredded and cooked, they transform into an entirely different entity; our friend couldn’t even recognize the filling as carrots, which is a…

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Garlic Cauliflower Rice with Italian Stir-Fry

Raise your hand if you love simple dinners. *slowly raises hand*To be honest, when I’m not working on a recipe, I usually enjoy big ole’ salads for breakfast, lunch, and/or dinner. But there’s no reason a dish that’s bursting with flavor and aroma should be complicated. This dish, for example, takes only 45 minutes to…

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Carrot Cake Whoopie Pies

Oops, wrong Whoopi! Ahh, that’s more like it. Oh carrot cake, how you fill childhood dreams. Wash away unrest in the contents of one bite. How you torment the ever LIVING HELL OUT OF A VEGAN, SUGAR FREE, GLUTEN FREE FOOD BLOGGER. Ehem… I apologize. It’s just, if you knew how many test trials of…

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Creamy Veggie Dip (Thirty Minutes!)

Creamy artichoke dip, anyone? Yeah, maybe, but artichokes are expensive. And fussy. And I never have them in my kitchen, which is reason enough for me not to use them.   However, I am all about a dip that’s silky, full of luscious greens, savory, and transforms humble vegetables into a hearty sauce. Taking an…

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Chick’n Soup

Nothing warms up the soul quite like chicken soup.   To be honest, I completely forgot about the existence of chicken soup, since I haven’t had this since I was a kid. However, thanks to a recommendation from one of our followers – Sandy – the idea of chicken soup re-emerged in my brain. Via…

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BBQ Jackfruit

Barbecue jackfruit – when it’s done right, it really is keen to “vegan pulled pork.” However, more often than not, jackfruit dishes come out mushy and lacking in sustenance. It takes on flavors beautifully, but because it’s almost impossible to find fresh unripe jackfruit, most of us have to get it from a can in…

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Orange Chick’n Tempeh

If you were a somewhat typical American child, chances are, you loved Chinese take out – and as much as I may slander the name now – Panda Express was my shit. And you can probably guess why: Orange Chicken. Was it good quality? No. Was the service good? Definitely not. But was that orange…

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Sugar-Free Chocolate Chip Cookies (Vegan & Gluten-Free)

CCOOOOKKIIEESSS. Who doesn’t love cookies, right? I mean, sure, to some extent or another, we all try to avoid them – but only because we love them so much that if we eat one we’ll be tempted to eat a hundred. And we all know eating 100 cookies isn’t good for us. I’ll say it…

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Asian Barbecue Sweet Potato Boats

I have a thing for sweet potatoes. Can you tell? How can I resist? Sweet potatoes form the perfect basis for my diet, as they’re tasty, easy to cook, cheap, and really good for the body. Like, really good! Tubers like sweet potatoes have been part of the human diet since the Paleolithic age, i.e.…

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Hoisin Sauce (Made with Dates!)

Hoisin sauce is essential to Vietnamese dining – it has a place at every table in most Vietnamese restaurants. Why? Aside from being delicious, hoisin sauce is the needed cherry on top for many Vietnamese dishes. And did I mention it’s delicious? If you’ve never had hoisin sauce, it’s sweet, very salty, dark brown in…

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