Different flavors and textures make this Miso Orzo with Gochujang Chickpeas and Teriyaki Mushrooms a really satisfying meal. You get a hearty umami-packed miso orzo paired with sweet and spicy chickpeas plus savory oyster mushrooms that also gives this recipe an extra bite and meaty texture. This recipe is easy to put together and requires 1 pan (or pot) plus an oven or air fryer to cook the chickpeas! 3 COMPONENTS TO THIS DISH Miso orzo – so simple but with a kick of umami and hint of acidity from a squeeze of lemon juice! Gochujang chickpeas – sweet and spicy with a slight crunch! Teriyaki ..read more

These Miso Garlic King Oyster Mushrooms are inspired by the grilled king oyster mushrooms at Taiwanese night markets. I sliced the mushrooms into 2-inch thick pieces that made the mushrooms pieces appear like scallops. I then seared these to release excess moisture before cooking down the mushroom “scallop” pieces in an umami sweet-savory sauce with white miso paste, sake, mirin, soy sauce, and sugar. I then finished the mushrooms with vegan butter and garlic. Topped these with furikake and chives then served it over rice. KING OYSTER MUSHROOM “SCALLOPS” I sliced the mushrooms into 2-inch t ..read more

This Spicy Hoisin Ginger Tofu served over rice is packed with spicy, savory flavors from the sauce and the earthy aroma from ginger. The tofu has a meaty texture from using a mix of shredded and crumbled tofu, that were cooked until chewier and “meatier” in consistency before being cooked down with the aromatics and tasty sauce. WHAT KIND OF TOFU IS BEST TO USE?  For this recipe, using extra firm or super firm tofu is the key. For my Filipino friends, tokwa or extra firm tofu is a must! Firm might work too but can easily crumble. Silken or soft tofu will most definitely not work since i ..read more

These Filipino-Style Stuffed Bell Peppers are filled with plant based ground ‘meat’ cooked in a rich tomato-based sauce inspired by Filipino Arroz a la Cubana. STUFFED BELL PEPPERS The plant based ground ‘meat’ is cooked with potatoes, peppers, raisins, and olives giving the filling sweet, savory, and umami flavors on top of varying textures. Each bell pepper half is stuffed with this filling before being baked until the peppers start to release its juices and the flavors of the filling continue to infuse together. Since we Filipinos love rice, I paired these stuffed peppers with Sinangag or ..read more

These mushroom rice burgers with sriracha mayo are inspired by those from Mos Burger, a Japanese food chain serving rice burgers. The rice buns are brushed with soy sauce and toasted until crisp and filled with mushrooms that are seared then cooked in a sweet-savory sauce. The mushrooms are served with fresh lettuce and a generous dollop of sriracha mayo for some richness and extra flavor. TOOLS/EQUIPMENT YOU’LL NEED Round container to use as a mold Reusable plastic, silicon, or paper wrap (I used a reusable silicon wrap–similar one here) – https://amzn.to/3rA07cp Small bowl with water ING ..read more

Enjoy a comforting bowl of this Miso Mushroom Orzo Soup for lunch, dinner or any time of the day. This pairs well with some crusty bread as well. Fresh mushrooms are cooked down with onions and garlic in vegan butter before being blended until smooth. Set aside some mushrooms to blitz into smaller chunks for extra texture paired with the orzo. The miso paste adds so much flavor and extra umami to this soup, that’s great made in big batches. THIS MISO MUSHROOM SOUP IS Really comforting and hearty Easy to prepare and cook Perfect as a complete meal in itself or enjoyed with some bread! INGRE ..read more

I love rice cooker meals because they require minimal preparation and clean-up. This is an incredibly easy One Pot Mushroom Rice with a delicious Spicy Miso Sauce! Your choice of short or long grain rice cooked with fresh mushrooms in a cooker. The mushroom rice is finished with a miso-based sauce that’s a perfect balance of savory, spicy, sweet, and umami. THIS ONE POT MUSHROOM RICE IS Simple to make – perfect for those busy days since you can just prepare the ingredients and set it in your pot or rice cooker and leave it to cook! Made with a few key ingredients  Easy to customize – I ..read more

This Filipino Tofu Tapa is a vegan take on Filipino Beef Tapa, but using tofu! Filipino Tapa is traditionally made by curing beef with salt and letting it dry and cooking it until crisp. It’s usually paired with seasoned vinegar and a side of fried garlic rice and a fried egg for what we like to call Tapsilog. For this tofu version, I thinly slice or peel my extra firm tofu and marinate the thin slices of tofu in a sweet, tangy, and savory marinade overnight. After marinating, I pan-fry mine in a non-stick pan with oil until crispy around the edges. The sauce also reduces and is better absor ..read more

Pulled King Oyster Mushrooms cooked in a sweet savory sauce served over rice. I used a fork to create thin shreds of king oyster mushrooms before cooking it down to draw out excess moisture and allow it to absorb the sweet and savory flavors from the sauce. This is an easy vegan recipe inspired by Korean and Japanese flavors. WHAT MUSHROOMS SHOULD I USE? Well for this recipe, I used king oyster mushrooms to be exact. These mushrooms have a stringy texture when broken apart and can be “shredded”. Texture-wise, other great alternatives are oyster mushrooms, maitaike mushrooms, or even enoki mu ..read more

This is a simple yet tasty Seaweed Fried Rice packed with crushed roasted nori or seaweed snacks that were pan-fried until lightly golden, sesame seeds, veggies, and tofu. This is a simple yet tasty Seaweed Fried Rice packed with crushed roasted nori or seaweed snacks that were pan-fried until lightly golden, sesame seeds, veggies, and tofu. This fried rice recipe is also easy to customize – feel free to add vegetables and protein of your choice for a complete meal ready in less than 20 minutes! This fried rice recipe is also easy to customize – feel free to add vegetables and protein of your ..read more