Korean Meatball WSLF Vegan Recipe

Korean Meatball WSLF Vegan Recipe

I N G R E D I E N T S

1 cup chickpeas
1/2 cup oats
2-3 cloves of garlic
Onion
Green Onion
Korean Hot Pepper Paste
Salt


(All the spices can be alter to your preferences)

I N S T R U C T I O N S

1. Blend all the ingredients together
2. Bake for 30 minutes at 430 degrees

3. Enjoy !

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Malaysian Curry Patties

Malaysian Curry Patties

I N G R E D I E N T S

1 cup chickpeas
1/2 cup oats
2-3 cloves of garlic
Onion
Green Onion
Curry Powder
Salt
Lemon/lime

(All the spices can be alter to your preferences)

I N S T R U C T I O N S

1. Blend all the ingredients together
2. Bake for 20 minutes at 430 degrees

3. Enjoy !

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Asian Chickpeas Patties

Asian Chickpeas Patties

I N G R E D I E N T S

1 cup chickpeas
1/2 cup oats
2-3 cloves of garlic
Onion
Black Sesame Seed
White Sesame Seed
Chili Flakes
Ginger powder
Salt
Lemon/lime

(All the spices can be alter to your preferences)

I N S T R U C T I O N S

1. Blend all the ingredients together
2. Bake for 20 minutes at 430 degrees
3. Enjoy !

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Chickpeas Patties WSLF Vegan Recipe

Chickpeas Patties WSLF Vegan Recipe

I N G R E D I E N T

1/2 cup chickpeas
1/4 cup oats
1 garlic cloves
Parsley (as much or as little as you like)
onion (as much or as little as you like)
2/3 tbsp Cayenne













I N S T R U C T I O N S

1. Blend all ingredients together
2. Shape into small patties and bake them in the oven for 30 minutes on 425 degrees

 They are nice and crunchy on the outside but still moist on the inside.

For this whole recipe, it's only 300 calories (not that it really matters becasue they are all whole starch and oil free). It's oil free, vegan, and so easy to make !

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Thai Green- Garlic Chili

Thai Green Garlic Chili Sauce

I N G R E D I E N T

20 green chili
3 cloves of garlic
1/2 tbsp brown sugar
1/3 rice vinegar + water (half-half)

I N S T R U C T I O N

1. Cut off the ends of the chili. If you love spicy and out for a challenge then don't remove the seeds but if you just want the flavor then I advice you to remove half of the chili seeds, keeping the rest.
2. Crust garlic and remove the peels but do not chop them.
3. Put chili and garlic into a blender and blend.
4. Add the liquid gradually. If you don't like your sauce to be too liquid then add less of the liquid mixture.
5. Add in the sugar and blend for one last time.

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Nourishing Meals

Nourishing Meal

This book was sent to me for an honest review and I honestly love cookbooks. I love to be adventurous in the kitchen and try new thing. Here is what I thought about the book:

The things that I don't like about the book is that there are very few pictures ! I love pictures that come with the recipe so that I know what I'm making and we eat with our eyes before our months, so having pictures would really attract visual people like me. Also, there's not much color to the book. Everything looks kind of like a textbook.

Other than that, what I liked about this book is that there are SO MANY recipes. It is insane! In addition to that, there are various cuisine too! There's Mexican, Chinese, Korean, anything, you name it! The recipes are also unique and very creative. You will sure to find something you want.

This cookbook is not 100% vegan. The front cover states that it's Dairy-free, Gluten-free, and Soy-free. The title is Nourishing Meals and I would say 70% of the book is vegan. So looking at it from the bright side, it's slowly introducing people that are not vegan to eating more vegan meals. The recipes are super easy and the book also states the importance of these foods for our body. It's a nice stepping stone for people to be vegan, that is for sure.

Overall, I like the book as an old fashion cookbook. Though I would like more pictures, the quality of the recipes cannot be ignored.

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Rainbow Quinoa Recipe || VEGAN

Rainbow Quinoa Recipe || VEGAN

I N G R E D I E N T S

2 cups quinoa
1 cup chickpeas
1 large ear of corn
1/2 green bell pepper
1/2 red bell pepper

10 baby carrots
1 tbsp sesame oil
5 garlic cloves
1 tsp vegan oyster sauce
pinch of salt
pinch of white pepper

I N S T R U C T I O N S

1. Cook the quinoa and boil chickpeas if they are bought raw.
2. Chop all the veggies. Finely chop the garlic while dicing the others to equal sizes.
3. On a hot wok, add some oil and place in the garlic.
4. Stir until the garlic is a little pale brown.
5. Add the rest of the veggies in.
7. Stir until all cooked.
8. Add in the seasonings and the vegan oyster sauce.
9. In a large bowl, mix them with the quinoa and chickpeas
10. Serve with chili flakes or Sriracha if you are a spicy person like me !

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Super Spicy Roasted Chickpeas (Vegan and Oil-free)

Super Spicy Roasted Chickpeas 

I N G R E D I E N T S

1 can of Chickpeas
1 tbsp Paprika
1 tbsp Cayenne Pepper
1 tbsp Cumin

I N S T R U C T I O N

1. Boil your chickpeas if you did not get the can ones but if you did get the canned chickpeas then rinse and dry them.
2. Pre-heat the over to 200 degrees
3. Once dried, set aside. In a bowl, mix all the spices together.
4. Place the chickpeas in the bowl and mix around, coating them with the spices.
5. Spread them evenly on a tray lined with parchment paper
6. Place them in the oven for around 20 minutes on 400 degrees.
7. Check on them once a while and stir them to allow them to crisp up evenly.
8. After another 10 minutes or so, take out the chickpeas and set them to cool.
9. Once cooled, it's ready to serve !

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VEGAN Korean Japchae

 

VEGAN Korean Japchae

I N G R E D I E N T

1 pack of sweet potato noodles (glass noodles)
Spinach
Carrot
Mushroom
Onion
Tamari sauce
Sesame oil
Garlic
Sesame seed (optional)
Korean spicy paste (Optional)

I N S T R U C T I O N S

1. Saute Onion with tamari sauce
2. Saute spinach with chopped garlic
3. Saute mushroom with tamari sauce
4. Saute carrot
5. Boil noodles in hot water. Once done, drain it and put on a plate. Add some sesame oil to the noodles. This will allow the noodles to not stick together.
6. Add the rest of the ingredient on the side.
7. Sprinkle sesame seeds and top it with some Korean spicy paste. (optional)

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Sweet Potato Rice // VEGAN

Sweet Potato Rice // VEGAN 

I N G R E D I E N T S

2 cups of uncooked rice (best use brown rice)

3 medium sweet potato

Mushroom (as many or as little as you like)

Green beans (as many or as little as you like)

4 small red onions (usually found in china markets)
1 ear of medium corn

5-6 garlic cloves

Vegan oyster sauce

Low sodium soy sauce

I N S T R U C T I O N S

1. To prepare: rinse the rice and chop the sweet potato into cubes. Also, cut the mushrooms into halves and the green beans into about 1-1/2 inch long.

2. On a hot pan, add in your garlic and onion, with some water or oil if you like. Mix them around till they are soft and a little brown.

3. Add in the mushroom into your pan and stir them around. Then, add in the green beans and corn.

4. Next, add in the chopped sweet potato.

5. After stirring the around for a few minutes, add in the sauces and season it with salt and pepper.

6. Stir them around (there's a lot of stirring with this dish) and leave them to cook for around 5-6 minutes or until the green beans and mushroom are cooked.

7. Lastly, add in the uncooked rice. Mix the whole thing together.

8. Pour everything into a rice cooker and add some water, just like as if you were to cook rice. (Pour a lot of water, basically until you see water about an inch above the rice)

9. Let the rice cooker do the magic and once it starts ringing your name, it's ready to eat!

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The Indian Family Kitchen

The Indian Family Kitchen

It was right on time ! I was frustrated because I was desperate to find a vegan burger recipe. Then, with my luck, the delivery man knocked on my door and I received this book !

It's not exactly 100% vegan but mostly they are all plant base.Even for the non-vegans one, I can simple switch the meat product to tofu or any other plan base substitute. The recipes are all very simple, with few ingredient and a lot of spices to flavor them. If spices are something hard for you to get a hold of then it might be a problem, but if you have all the access to spices then this book is worth experimenting with. 

What I love about cookbooks is their pictures because a picture speaks a thousand words, right? the pictures made me crave some curry and some yellow rice. It's beautiful!

As I read through the pages of the cookbook, I found what I was looking for this whole time, a vegan burger ! That was not the only thing that excites me, the recipe was so simple and so easy to make. You literally don't need any expensive gadgets or out of the world ingredients.

Spicy Bean Burger:

I N G R E D I E N T

2 tbsp vegetable oil (any oil you like or water if you prefer)

2 tsp cumin seed

3 scallions, finely sliced

2 garlic, roughly chopped

1 fresh chili, finely chopped

1 tsp paprika

14 oz mix bean, boiled and roughly mashed

2 tbsp cilantro, roughly chopped

2 tbsp chives, roughly chopped

pinch of salt and pepper

4 burger buns

I N S T R U C T I O N S

1. On a hot pan, drizzle water or oil and add in the cumin seed.

2. When they start to sizzle, stir in the scallion, garlic, and chili and allow them to fry for 30 seconds before sprinkling the paprika.

3. Add a little more water, when all of the water has evaporated, pour the mixture into the mashed beans in a large bowl. 

4. Add in the cilantro, chives, salt, and pepper. Then mix them well. 

5. Form a burger shape with the mixture. Pop them in the fridge for 30 minutes of you have time.

6. The original recipe said to grill them on a pan but I find that it's totally okay to bake them in the oven for 20-30 minutes at 400 degrees. 

7. Once done, let them cool before assembling your burger. 

Once again, it's so simple and easy to make. I will definitely be making this in every weekend and at every even in the future. It's simple, easy, and ridiculously delicious.

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Pumpkin Rice Recipe (VEGAN)

Pumpkin Rice Recipe || Vegan

I N G R E D I E N T S

2 cups of uncooked rice (best use brown rice)

1/2 large pumpkin

Mushroom (as many or as little as you like)

Green beans (as many or as little as you like)

4 small red onions (usually found in china markets)

5-6 garlic cloves

Vegan oyster sauce

Low sodium soy sauce

I N S T R U C T I O N S

1. To prepare: rinse the rice and chop the pumpkin into cubes. Also, cut the mushrooms into halves and the green beans into about 1-1/2 inch long.

2. On a hot pan, add in your garlic and onion, with some water or oil if you like. Mix them around till they are soft and a little brown.

3. Add in the mushroom into your pan and stir them around. Then, add in the green beans.

4. Next, add in the chopped pumpkin.

5. After stirring the around for a few minutes, add in the sauces and season it with salt and pepper.

6. Stir them around (there's a lot of stirring with this dish) and leave them to cook for around 5-6 minutes or until the green beans and mushroom are cooked.

7. Lastly, add in the uncooked rice. Mix the whole thing together.

8. Pour everything into a rice cooker and add some water, just like as if you were to cook rice. (Pour alot of water, basically until you see water about an inch above the rice)

9. Let the rice cooker do the magic and once it starts ringing your name, it's ready to eat!

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Mediterranean Vegetable Bowl

Mediterranean Vegetable Bowl

I N G R E D I E N T S

• 1 small eggplant, cut into cubes
• 1/2 cup olive oil
• pinch of salt
• 2 garlic cloves
• 2 large tomato
• 1 red onion
• 1/2 red bell pepper
• 5 oz artichoke hearts
• 1 oz golden raisin
• 1 heaping tbsp capers
• some chili flakes
• 2 tbsp red wine vinegar
• fresh ground black pepper
• handful of basil, torn

I N S T R U C T I O N S

1. Soak the eggplant in salt water for 20 minutes while you prepare the other ingredients. After 20 minutes, pat the eggplant dry.
2. On a hot pan, drizzle some oil and add in the crushed garlic and onion.
3. Add in the eggplant until golden brown.
4. Add in tomatoes and bell pepper. Add 1/2 cups of water and let them simmer for 15 minutes.
5. Add in the rest of the ingredients then remove from heat.

Benefits:

• Protect against cardiovascular disease and cancer
• Lower cholesterol
• Lower blood sugar
• Support bones healthy
• Support digestive health
• Weight loss

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Super Muesli Recipe

Super Muesli Recipe

I N G R E D I E N T S

• 1 1/4 cups rolled oats
• 1 1/4 cups quinoa flakes 
• 2/3 cup pecan (or any nuts you fancy)
• 3 tbsp chia seed
• 1/2 cuts pumpkin seed (or sunflower seeds are great too !)
• 2 tbsp sesame seeds
• 1/2 cup dried mangoes 
• 1/2 cup dried apricots
• 1/4 cups goji berries
• 2 tsp cinnamon
• pinch of salt

I N S T R U C T I O N S

1. Toast the oats, nuts and seeds in the oven for about 10 minutes Make sure you do not burn them because they off fast.
2. Once done, let them cool while you chop the dried fruits. 
3. In a large bowl, mix the dried fruits and the toasted goods together.
4. Add the cinnamon and salt together and mix.

Benefits:

• Protect against cancer
• Reduce risk of heart disease
• Reduce risk of osteoporosis
• Lower cholesterol
• Support immune system
• Bone health
• Healthy skin

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Salsa and Moles Review

Salsa and Moles

I was not a big salsa person until I tried Whole Food's salsa and oh man I was missing out for 19 years ! I saw this book and had to get it.

The salsa recipes are all very simple and the ingredients can be found at any grocery store.


I like my salsa hot so here is one of the recipe in the book that I am dying to try.

Chile Guero Salsa

6 large guero chili
4 medium tomatoes
2 large cloves of garlic
1/4 cups water
1 tsp salt

Heat level : 5
There was 7 and 8 heat levels but 5 was the furthest I can go.

Now there was on salsa that stood out to me and it is a peanut salsa? I love peanuts, they are my guilty pleasure but having them with my new found love, salsa? I had to try it.

Peanut and Chile de Arbol Salsa

5 tbsp + 1 tsp olive oil
1/4 cups skinned raw peanuts
6 chiles de Arbol, stemmed, seeded and broken into 1/2 inch pieces
1 tbsp raw sesame seed (I actually toasted mine)
 2 large cloves of garlic, finely chopped
1/2 tsp sea salt




This book is very interesting and did in fact inspired me to make more salsa. However, I do love a good cookbook with pictures. I feel that this book lack of that. It would be great to have some visual aid of what the salsa will look like.

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FOOD 52 VEGAN Cookbook Review

FOOD 52 VEGAN Cookbook Review

This book got me jumping over the moon! There are a lot of good recipes and all are very simple and easy to make and recreate. What I looked for in cookbooks are simple recipe, ingredients that are internation (can be found easily) and NICE PICTURES. This book has it all ! The recipes had be drooling . There breakfast, soup, appetizers, salad, main dishes and dessert categories and each of them have a little of something for each season which I think is amazing. Here are some of the recipes from the book that I would like to share:

5 Minute no bake Granola Bar

I am a big granola fan. I usually eat them during the weekdays for lunch when I have classes.

I N G R E D I E N T S

2 1/2 cups of rolled oats
1 cup pumpkin seeds
1/2 cup raisin
2/3 cup nut butter
1/2 cup agave nectar
1/8 teaspoon salt

I N S T R U C T I O N

1. Line a pan with aluminium foil or plastic wrap
2. In a large bowl, stir up pumpkin seeds, oats, and raisins together.
3. In a medium bowl, stir together the nut butter, agave nectar, and salt. Then pour in the dry ingredients.
4. Pour into the pan and leave it to cool in the fridge for 4 hours.

VEGAN Pad Thai 

I N G R E D I E N T S

8 ounces pad thai rice noodles
6 tablespoons almond butter
1 tablespoon tamarind paste
2 teaspoons toasted sesame oil, divided
3 tablespoons tamari, divided into 2 tablespoons and 1 tablespoon
2 tablespoons maple syrup
1 1/2 tablespoons sriracha (or to taste)
1/4 cup lime juice
1/3 cup water
1 tablespoon olive oil
1 clove garlic, minced
1 14- to 16-ounce block of extra firm tofu, drained
1 tablespoon grated ginger
1 large carrot, cut into thin strips
4 green onions, halved lengthwise and cut into 1-inch pieces
1 1/2 cups mung bean sprouts
1/2 cup cilantro, chopped
1/4 cup peanuts, chopped
Lime slices, for garnish

I N ST R U C T I O N S

1. Cook the pad thai noodles according to package instructions (this may involve soaking them for a while, so make sure to allot the proper amount of time).
2. Toss them with a teaspoon of sesame oil to prevent too much sticking, and then allow them to cool. 3. Whisk or blend together together the almond butter, tamarind paste, the remaining teaspoon of sesame oil, 2 tablespoons of tamari, maple syrup, sriracha, lime juice, and water. Set aside.
4. Heat the olive oil in a large skillet over medium high heat.
5. Add the tofu and cook until it's browning on each side (8 to 10 minutes), splashing it as you go with the remaining tablespoon of tamari. Set tofu aside and reduce heat slightly.
6. Add the garlic and ginger to the skillet (and a little extra oil if needed). Cool till the garlic is fragrant, 1 to 2 minutes.
7. Add the carrots and onions, and cook until the carrots are softened but still crisp (3 minutes or so). 8. Add the noodles and the tofu to the bowl, along with a cup of the sauce. Stir fry the noodles till they're creamy and warm.
9. Add more sauce as you go along, as needed, so that it's well coated. At the very end, stir in the mung bean sprouts, just until they're warm.


I really recommend this book ! It's so easy to read and the recipes are amazing and simple ! If you are new to vegan and don't know what to cook as a vegan, this will definitely help. Even if you are vegan for a long time, it's nice to spice things up and try new recipes !

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Autumn Fries Recipe

Autumn Fries

I N G R E D I E N T S

2 large sweet potatoes

1 tbsp Indian Curry Powder

1 tsp cinnamon

1 tsp cumin

1 tsp fennel seed

I N S T R U C T I O N S

1. Peel the sweet potatoes and chop them to any shape you like. I prefer thin chip sizes since they look faster then cubes.

2. Pre heat oven to 450 F

3. Place them on a baking tray and dust all the powder onto them.

4. Shake the tray to try and cover all the sweet potato with the seasoning.

5. Bake them for 20-25 minutes depending how thick you cut them.

6. When cooked, turn the oven off but leave the fries in the oven for a few more minutes before taking them out. This allow the outer skin to darken a little.

7. Take them out of the oven and serve with sriracha (because sriracha makes everything even better.) OPTIONAL

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