I know what you’re thinking, “A post dedicated entirely to broccoli? Now that’s just lazy.” … You’re right. It is lazy. There’s little work involved, little prep involved, little time involved, and little ingredients involved… but it’s fucking delicious. Yeah, this dish may not be groundbreaking, it may not be the first of its kind, and…
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Welcome to Char Siu Jackfruit Steamed Bao // Baked Buns: A Picture Journal One of the only things I’m truly amiss about being vegan is the fact that I’ve never experienced Chinese BBQ Pork. I’m currently waiting for someone in the San Gabriel Valley to make an authentic vegan rendition so I no longer have…
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Happy New Year! We hope you guys woke up in a questionable place, next to someone you don’t know, or just with your friends or family. Whichever one suits your lifestyle really. Regardless of who or where you woke up with, we’re looking forward to stepping up our culinary game even more in 2019; ever…
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Announcer: “It’s November! You know what that means. Tiiimmee… fffooorrr… Thanksg-” Me: “CHINESE FOOD.” Announcer: “No, I was gonna say Thanksgiving food. Who the heck craves Chinese take-out in November? None the less, who would be stupid enough to put that in their food blog this time of year?” Me: “I would! Aka someone who…
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Have you guys ever tried bao? If you have, I think you know why this is one of life’s most special foods. If you haven’t, the way I would describe them to the average American would be to say “bao are a type of bread, kind of like a hamburger buns, only they’re steamed instead…
Read MoreAfter living in LA, on and off, for over a year, you get to learn a lot about the ever-growing food scene. We’ve explored high and low and finally present to you a list of our top 10 favorite food spots/restaurants in Los Angeles, ranging from pizza to ice cream to fancy-schmancy restaurants. Every place…
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This month we saved the best recipe for last, because this Chinese BBQ Jackfruit is out this world guys. It’s burnt in parts, it’s sweet but with intense umami depth, and oh God, it just satisfies everything you want from an entree. Springs rolls looks intimidating, you know, because the see-through wrap and pretty fillings,…
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Sesame chicken – a.k.a. sweet & salty tastebud nirvana. Our Chinese take-out extravaganza continues with this vegan, sugar-free, and Plant Paradox-friendly rendition of Sesame Chicken. It’s quick, taking only 40 minutes from start-to-finish, it’s crispy, featuring battered coconut oil-fried tempeh, and it’s reminiscent of your favorite childhood Chinese restaurant’s greasy, MSG-packed chicken. Ahh yes, Chinese…
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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. 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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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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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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