Vegan Crab Cake Patties

Vegan crab cakes made with chickpeas as the protein component, heart of palms, artichokes, nori sheets and an Asian inspired set of seasonings. This makes for a wonderfully healthy and flavorful patty with a lot of texture going for it. The full recipe is below:

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Chocolate Cake

A little confession: baking is not my favorite form of cooking at all. But I do so often crave a slice of a good chocolate cake to go along with a cup of coffee or tea, and I am pretty picky about what constitutes a good cake 🙂 At a time when the craving hit, and the city was sleeping due to snow, I had no choice but to bake a loaf. I am so happy that I ended up with an easy recipe that I absolutely love. This cake is bursting with rich cocoa flavor, it is not dry nor gooey, and the chocolate topping is the best thing in the world. The recipe is below:
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Vegan Bibimbap

Bibimbap, the delicious Korean hot pot dish is traditionally served in a sizzling hot stone pot, cooking the ingredient with it’s heat. That’s not so easy to replicate in home cooking but we can get somewhat close with an iron cast. And of course with the right flavor profile. For me, the key ingredient here is kimchi! You can find it in stores but I make my own using the recipe I published in my recent cookbook “Power Vegan Meals” 🙂 Here is the full recipe:

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Vegan Cheddar Cheese

This vegan cheddar cheese is truly a game changer. After countless tries at cheese-making, I am so happy with how this one turned out. It is quite rich and have that cultured flavor alongside a texture that is spreadable but still with some structure. Made with all the good stuff, you will appreciate a wholesome plant-based cheese alternative that also loads you up on probiotics. I have been using it successfully on pizza, toasts, mac&cheese sauce or many other dishes that could use the cheesy goodness. It takes some prep time and a little aging time to culture it but the process is super simple and consistent. See the full recipe below.

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Strawberries and Cream Cheesecake

My go-to dessert for celebrations and entertaining is a yummy plant-based cheesecake, which besides being very delicious and satisfying, is incredibly easy to make. Make your loved ones happy with this wholesome and sophisticated treat without spending your day in the kitchen. This particular cheesecake keeps things simple with a vanilla filling, brightened up by a whole bunch of fresh strawberries. The date/hazelnut crust adds in a delightful layer of texture. The recipe is below:

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Chickpea Fried Tofu

Delightfully crispy tofu cubes, coated with a well seasoned and nutritious chickpea flour batter makes for a powerful comfort food with a robust flavor. This made me fall in love with tofu all over again. The recipe is super simple, and it consistently turns out amazing every single time. Read on below for full instructions.

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Umami Protein Patties

These delicious umami protein patties derive their power from a mix of quinoa and green lentils, resulting in a potent protein mix along with good amount of fiber. As easy as they are to make, I love having some patty mix in the ready to transform them into delightful tacos, burgers or salad or pasta toppings; a versatile way to add clean protein to my diet.

In this recipe, I am letting the onions wait in salt a bit to extract their juice. This step gives the onions a smoother taste and they cook easier as well. The umami taste that I love is coming partially from red miso. Optionally, you can cook the onions with mushrooms or a sauce like BBQ for additional flavor infusing. Here is the recipe:

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