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vegetarian

roasted honeynut squash to satisfy your vegetarian foodie craving

stir-fried morning glory 蒜炒空心菜

coconut watermelon milk 西瓜牛奶 (用椰奶)

sweet and savory sautéed green beans with basil

umami vegan gravy

asparagus ribbon spring salad

taiwanese summer squash fava bean cold noodles

colorful vegetarian kimchi fried rice

korean pumpkin porridge with sweet rice balls

ginger lemon honey tea

roasted persimmon and asian pear with brussels sprouts and purple daikon radish

simple watermelon, cucumber, and mint salad

tri-color cauliflower, lentils, and cherry vegan tacos

Hello! I’m Cindy Chou (she/her), a professional chef and former engineer, hotpot addict, and soon-to-be Registered Dietitian Nutritionist (but you won’t find any restrictive diet talk here!). I love making plant-forward Asian recipes often inspired by my Taiwanese roots. Join me for umami-rich recipes, pro cooking tips, and relaxing cooking videos to help you slow down and create lasting food memories.

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