Ingredient Insights: Daikon, Lemongrass, Garlic, and Fish Sauce

It’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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Lectin-Free Chili Garlic Paste (Plant-Paradox friendly)

Hopping into the world of lectin-limited eating can be intimidating, especially if your like me and have a fiery passion for spicy foods that’s hotter than habaneros themselves.  Fortunately, there’s an easy way around this dilemma: remove the seeds & skins of chilis. Pretty simple, huh? Those are the only two components of chilis that contain…

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Vegan Broccoli Cheddar Soup (Plant-Paradox friendly)

I’m writing to you from the comfy headquarters of Kim & I’s bed. Truthfully, I couldn’t be writing about a soup recipe at a better/more ironic time – I’m sick.  I don’t know how it happened, but here I am with a scratchy throat, fever, and a rough cough. Whatevs, sick or not, we’ve heavily…

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Cauliflower Mash & Toasted Garlic Gravy (vegan & lectin-free)

Nothing tickles the Thanksgiving Fancy quite like mashed potatoes and gravy… especially if you’re Kim.  After all, mashed potatoes are comforting, soul-satisfying, simple, and loaded with carbs – i.e. the Thanksgiving way. The only problems that I have are that potatoes are nightshades and most gravies are made out of meat broth. *sad face emoji* “What’s…

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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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Garlic Sriracha Hummus

Throw two popular trends together and this is what you get. In actuality, this recipe emerged out of necessity. See, if you’ve viewed some of my other recipes, you know that I’m a firm supporter of aquafaba – the liquid from a can of chickpeas. Although, when you continuously use aquafaba, those chickpeas start to…

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