Top Five Recipes

How to Use Coconut Butter (make coconut milk or cream in 30 seconds)
Sugar-Free Pickled Daikon & Carrots (Do Chua)
Fluffy Lectin-Free Biscuits with Mushroom Thyme Gravy (vegan, gluten-free, and Plant Paradox friendly)
Lectin-Free Chili Garlic Paste (Plant-Paradox friendly)
How to Make Blanched Almond Butter and "Do Almonds Have Lectins?"

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Plant-Based Asian-American Recipes

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

All Recipes RECIPESJuly 24, 2017September 2, 2017

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Carrot Cake Whoopie Pies

RECIPES SweetsJuly 6, 2017July 7, 2017

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Pssstt, @killaxkim updated our website to make us cool(er) 🥰 Swipey swipe for a sneak peak!!! Then keep on swiping for a pic of us actin’ a fool 😅 Click the link in bio to explore the new website! 🔥 || lovely photos by @beetxbeet & @_casrose 💕

Currently in the mood for sweet, savory, crispy, and zesty take-out style grub 🤤 But let’s be honest, I ALWAYS AM 🔥 I know what y’all thinkin: “but that ain’t REAL Chinese food,” to which you’re right... sort of. 🧐 While the Chinese take-out style was invented in the West, it was still created by Chinese immigrants who called upon dishes from their past to create this “new” style. BASICALLY, they took the principles of Chinese cuisine—balancing sweet, savory, spicy, and tangy—and applied it to foods they thought Westerners would like, such as fried chicken. But at the end of the day, it’s that balance of flavor and pungent aromatic kick that makes it so irresistible 🔥 And just so I may add some controversy to this (1-sided) conversation, THE TAKE-OUT ON THE WEST COAT DOES NOT SLAP LIKE THE TAKE-OUT BACK EAST. THERE, I SAID IT. YOU CAN FIGHT ME IN THE COMMENTS 😤 Oh, and link to this Vegan Crispy Beer-Battered Panko Shrimp with Sweet Aromatic Soy Sauce & Sesame Toasted Cashews in the bio 💕 Whip it up next time you’re craving a hearty sweet & salty entree ✨ || made using ingredients by @edwardandsons, @followyourheart, and dinnerware by @Carthage.co

Sometimes you just want a classic, but then there’s that other 99% of the time where you want somethin’ actually impressive 🕺 Somethin’ like... Fudgy Brownie Crackle Cookies with Espresso, Almond, and Sea Salt Accents 🔥 Somethin’ where almond extract, espresso powder, and sea salt flakes elevate chocolate's robust flavor while a lightly crisp exterior is balanced by a rich & chewy interior. ✨ NOW THAT GETS OUR TASTEBUDS SALIVATING 🤤 Click on the link in bio to discover this irresistible recipe! 🙌

And the thing we all have in common is we fux with mad ramen🕺 In my eyes, ramen is a complicated food. Specifically shaped noodles that are perfectly cooked, broth with such depth it’s almost impossible to tell what it’s made out of, and the right amount of the right kind of toppings that overwhelm neither the noodles or the broth, yet bring new flavors and textures into the experience. ✨ Hopefully with shiitake-seaweed dashi, creamy soy milk & red miso broth, and a plethora of complimentary toppings, we can concur our ramen fears and make the best damn bowl of noodles & broth we’ve ever had 🔥 LINK TO RECIPE & RAMEN SCHOOL IN BIO! ⚡️

When are we NOT craving donuts? 🤔 Tricky wording alert: NEVER 🕺 Get it? Cuz we’re always craving donuts? Oh nvm, LINK IN BIO! ✨

2019 has been the busiest, most fulfilling, and most successful year of No Eggs or Ham. We released our first e-book, premiered our pop-up in Hollywood, and worked with some of our favorite brands. In short: blessings on blessings, fam. 🕺 But now, instead of squeezing in another recipe during the Holidays, we're gonna enjoy some much needed time with our family and friends (aka: no new recipe on Wednesday). If ya'll need a dank dessert recipe, Asian-inspired entree, or Southern breakfast for your celebrations, we—more specifically our website—gochu fam! ✨ In the meantime, enjoy this photo @killaxkim took of @montysgoodburger festive Candy Cane Shake whilst on a shoot for @vegoutlosangeles 💕

Holiday baking but don’t want your friends to know that the shit you brought is vegan? PSHT, WE GOCHU FAM! 🔥 Head to the link in bio for our NEW Soft & Chewy Strawberry Marshmallow Cookies 🍪 OR hit up the “Sweets” category on our website for all the dank, butter, and sugar-loaded pastries your festive heart yearns for! 🍩 || P.S. you can also find this recipe collab with @meltorganic in the most recent issue of @vegoutlosangeles’ magazine 💕

That @impossible_foods spread tho 😍 Legit not a better feeling in the world than feeding your friends 💕 It’s lil intimate events like this that make us remember why we love cooking; sure, the food is bomb (like rlly bomb), but it’s the people around the table that make it special 🙌 || Photos by @killaxkim & @superflyky 🔥 #CookImpossible

Did y’all know we have a recipe with @meltorganic in @vegoutlosangeles Fall Issue? 🤔 IF NOT, NOW AINT THE TIME TO STAY SLEEP, BC THIS DESSERT IS FYE AF 🔥 Soft & Chewy Strawberry Marshmallow Cookies 🍓 Thin, buttery, and sweet cookies with crisp freeze-dried strawberries and spongy marshmallow strands! ✨ LINK TO RECIPE IN BIO 💥 Oh, and be sure to pick up a copy of @vegoutmagazine for all your city-wide, plant-based hot spots and content by yours truly 🥰

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