This no veggie left behind recipe is highly customizable and perfect for all those squashes, pumpkins, and whatever else veggies float your boat. I love making this recipe because it is uses seasonal ingredients when veggies and fruits taste most delicious and are more nutritious too.

Calling all the kale haters! This is the kale chip recipe that will change your mind
-sincerely, a former kale hater

Adding a Thai twist to this pesto, it is made with Thai basil, peanuts, nutritional yeast, peanut oil, and lime. Just throw them all in a food processor or blender and done! This is perfect to use on top of bread, sandwiches, noodles, or added to stir fries and curries.

6 ingredients and ready in less than 10 minutes, this is not only fast but a delicious protein addition to your lunch or dinner. This dish is made with garlic infused oil, sweet, and spicy soy based sauce poured over steaming hot silken tofu (or cold, if that's how you roll). Just. Yum.

Savory umami mushroom, tofu, green peppers, and soy curls with a bit of tang from the lemons.

Great as a topping for anything you used to put eggs on! This thick, egg yolkey sauce is reminiscent of that runny egg yolk we used to love. I love placing this on fried tofu for the full eggsperience.

Java rice is a brightly orange Filipino fried rice colored by annatto powder. It's mild, garlicky flavor is perfect to pair with strong flavored items such as my Filipino BBQ. As with any fried rice, old rice is best to use, but you can also use fresh rice!

This version of BBQ is a staple on street corners throughout my hometown of Navotas in the Philippines. The sweet, tangy, smokey flavors of the marinade gets perfectly absorbed by the soy curls which is very reminiscent of chicken. Perfect for grilling or just pan frying!

Agedashi tofu, a popular appetizer in Japanese restaurants, combines the irresistible crunch of crispy fried tofu with a flavorful umami-rich broth (dashi). This easy-to-follow recipe allows you to achieve the perfect balance, adjusting the dashi to suit your taste preferences.

SIMPLE. EASY. DELICIOUS. HEALTHY. Need I yell more? Grilled Japanese Sweet Potato, Airfryer version!

This vegan Japanese curry is packed with flavor and umami from the spices, caramelized onions. It is best eaten with a side of steamed white rice or in Kare pan (curry bread). Everything is made from scratch except for the curry powder.

Puto is a Filipino steamed rice cake. This version is delicious, quick, and easy. You can whip this up with common pantry ingredients. The baking soda, baking powder, and vinegar gives these little cakes some serious pillowy fluff!

Still buying mayonnaise? This 5 minute vegan mayonnaise will save you a few bucks, and with only 6 ingredients you probably already have in your pantry.

Say goodbye to hummus and welcome this irresistible vegan cheese spread into your life! It's a delightful combination of savory, sweet, and tangy flavors with a smoky kick from roasted red bell peppers. This versatile sauce is a staple in my kitchen and will soon become one in yours too!

This vegan sushi roll is simple, easy and great, not only for bento boxes, but for road trips, and picnics. No sushi rolling mat needed. You can make it as simple or as complex as you like by adding and layering more filling and toppings.

This is a vegan version of the notorious pork blood stew "Dinuguan". Don't let the look of it fool you because this dish is so unique and flavorful, you can't just have one bowl. This version is delicious, nutritious, and way better for you, the environment, and of course, the cute piggies!

This vegan version of the iconic Philippine dish, Filipino Adobo, features mushrooms and crispy tofu, delivering a perfect balance of acidity and savoriness. Packed with flavor, protein, crunch, and lots of garlic, it's a delicious take on a classic.