THE Bangkok-Based Black Sheep vegan who creates original recipes, cooking videos, and homemade memes.
This is about the food, hardly about the cook.
I never thought I’d be able to make kimchi at home because it seemed so complicated.
So, anyway, I started to look into it and tested a few recipes. I felt like they were all very specific, yet none of them really impressed me.
It was then I knew I wanted to create my own kimchi recipe that is easy to follow and require basic household ingredients that any vegan could find in their pantry. So, that’s how this recipe came about. Hope you enjoy!
(INauthentic) Vegan Kimchi • 400 g Chinese cabbage (Napa cabbage)
• 1/4 cup sea salt* (don’t worry, this is just for withering the cabbage- NOT for seasoning, we’ll rinse it off!)
• 300 g carrot, peeled and julienned • 700 g daikon radish, peeled and julienned • 100 g scallions (or green onions )
• 100 g onion
• 5 cloves garlic
• 10 g ginger
• 1 tbs sea salt
• 2 tbs coconut sugar
• 2 tbs unsweetened applesauce
• 2 tbs light soy sauce or tamari
• 1/4 cup paprika (NOT smoked) or use chili powder if you’re feeling bold.
• 1 cup apple juice
- Blend all ingredients together to make marinade.
1. Cut the cabbage lengthwise into quarters. Cut each quarter crosswise into 2-inch-wide strips. Add salt, using gloved hands to rub the salt into the cabbage leaves.
2. Rest for 1 hour or longer. Once the cabbage becomes more flexible and you can bend the pieces without breaking- you know they’re ready.
3. Rinse the salted cabbage about 2-3 times until you get rid of the saltiness and drain well.
4. Add all the vegetables in a large bowl and mix them all together.
5. Mix in your kimchi marinade and make sure the vegetables are fully coated.
6. Transfer kimchi to tightly sealed sterilized glass containers. Allow your kimchi to ferment so that the flavours intensify to your liking.
Happy weekend, friends! ♀️ Who is craving some vegan tuna sandwiches? Now, before you roll your eyes and say you’ve seen it all before- I have to tell you this recipe is a little different because I’m not using chickpeas for my “tuna” Instead, I use jackfruit, and the result is even more satisfying than the traditional vegan tuna sandwiches! So, if you’re going picnic or throwing a little get together this weekend- these jackfruit tuna sandwiches are just what you need!
Jackfruit “Tuna” Sandwiches 🥪
• 200 g green (young) jackfruit, cut into small chunks
• water for boiling
• 1/4 tsp salt (I use black salt)
• 1/2 tsp black pepper
• 2 tsp nori powder (kelp powder)
• 1/4 tsp garlic powder • 1/2 tsp onion powder • 1 tbs lemon juice
• 4 tbs vegan mayonnaise (or more- if you enjoy living on the edge )
1. Boil green jackfruit chunks in water on medium heat until softened. (About 40-50 minutes, depends on the kind of jackfruit you use).
3. Drain cooked jackfruit chunks and transfer to a food processor. Pulse blend for 5-10 seconds just until the texture comes out looking like flakey tuna (as shown in video).
4. Use cheesecloth or a nut bag to extract the excess water from your jackfruit “flakes”. Make sure you squeeze out all the liquid. The dryer your jackfruit gets, the better the texture for your vegan tuna!
5. In a bowl, add your fake tuna, followed by seasonings: salt, pepper, nori powder, garlic powder, onion powder, lemon juice, and vegan mayonnaise. Mix well. Have a little taste and add more salt, lemon juice, vegan mayonnaise, or even vinegar if preferred.
6. Construct your vegan tuna sandwiches. I use bread, greens of choice, and tomato slices. But you could add anything to your sandwiches- as long as they’re cruelty free.
*Followers Appreciation Post*
Happy Friday, friends!
So, I’ve been meaning to create this post for a while now. Mainly because I’ve been getting really good comments on my recipes. Today I have chosen to share feedback and comments on my Mongolian Mushroom recipe and Vegan Egg Fried Rice recipe. -
It has always been my goal to share delicious vegan recipes that are easy to recreate at home with everyone and anyone: vegan or not. And it makes me smile every time I get tagged in photos of the food you have created using my recipes or when you leave comments letting me know how much you’ve enjoyed the dishes. -
Thank you for allowing me to be part of your journey. It is an absolute privilege. I look forward to hearing your thoughts on my recipes, always. I can never fully express my appreciation and gratitude for all your support. It certainly means the world to me. -
Since I have turned off my tags because I sometimes get tagged in advertisement, which is not what this is about at all. To me, it is and has always been about spreading the message and positivity on veganism, vegan diet, and vegan cooking.
That being said, if you’d like for me to see your creations, I would suggest you send me a Direct Message. It would take quite a bit of time for me to respond, but I usually do, eventually.
Whereas if you tagged me in a photo or mentioned me in the caption- chances are I wouldn’t see it because Instagram only shows the last 99 notifications, and your posts could get lost somewhere in there. And it would be unfortunate if I never get to see them.
Hey there! ♀️ hope you all are well. So, if you’re wondering why Pad Kee Mao recipe has made another comeback- it’s because one of my lovely followers @simonasyummykitchen has shared with me how much she has missed Pad Kee Mao from her favourite Thai restaurant and been wanting to recreate it at home. So, with the information regarding ingredients and flavours I got from Simona, I present you my latest recipe:
The Ultimate Pad Kee Mao
(Still not authentic because the original version calls for fish sauce and we don’t eat that )
I have discussed the origin of the dish in my previous posts if you’d like to know why it’s called “Drunken Noodles” do check them out!
• 300 g shahe fen (“sen-yai”) noodles, flat wide rice noodles or you can use any kind of noodles you prefer- cooking time may vary.
• 1 tbs crushed garlic • 10 g crushed chilies* you could use less if you’re not good with spicy food. • 1 tbs grape seed oil
• 50 g red onion • 100 g bell pepper (capsicum)
• 200 g mushrooms
• 80 g cherry tomatoes
• sauce* mix together:
- 3 tbs soy sauce*
- 1 tbs coconut sugar
- 1/4 tsp Himalayan salt
(You should start with 2 tbs soy sauce just in case your soy sauce has more intense flavours than mine)
• a handful of fresh Thai holy basil leaves
1. Sauté garlic and chilies in oil until fragrant.
2. Add the vegetables except for the basil leaves and continue to cook for about 5-7 minutes. Make sure the vegetables are nicely toasted and the liquid has evaporated before moving on to the next step.
3. Add noodles (at room temperature) if you’re using other kinds of noodles, they should be cooked al dente for this step because flat rice noodles are already cooked and ready to eat, almost.
4. Give the sauce a good stir before adding it to the pan.
5. Fold everything together. Allow the noodles to be seared before moving them around the pan. You shouldn’t over-stir the ingredients because flat rice noodles are quite delicate and could turn into mush quite easily.
6. Once the noodles are toasted, have a taste and add more salt if needed. Turn off the heat and finish off by adding fresh basil leaves.
Happy Mother's Day to all the wonderful mothers out there. My mum is a spectacularly strong woman. She has been super supportive of me and has always believed in me even when I think the worst of myself.
I am blessed to have been raised by such an extraordinary individual like her.
What makes me appreciate my mum even more is the fact that not everyone has gone through similar experiences as mine. I am aware that not every child gets the opportunity to be with their mother throughout their lives.
As humans, we do have means to express ourselves, one way or another. We could either write about it or talk about it. But when you're a calf- a baby cow- sometimes you don't even get a choice to have an opinion about how your mother gets taken away the moment she birthed you. You are forced to watch your mother run after you with tears streaming down her face, screaming in agony, begging to be standing there beside you- to nurse you and to give you the love that you and you alone are entitled to have.
This is the point where someone leaves a comment saying I'm being melodramatic, but am I really?
Before you accuse me of being "extreme", have a read through this thread and watch a video that I included in the post (credit: @vegan_universe ) and tell me what is more extreme: the injustice cows are forced to face every single day or a stranger telling the truth on the internet?
Tell me how you think it's okay to consume milk that isn't and was never meant to be yours? Mother's Day is about celebrating all mothers- please consider stop supporting this industry that treats these mothers and her babies like pieces of garbage. It's not just "a glass of milk"- it's someone's bodily fluids that are meant to feed those they have given birth to- not for your cereal, not for your coffee. .
Hey, friends ♀️ The weekend is finally upon us! As promised, I’m sharing with you all my new recipe, which is veganised Mongolian “Beef”: one of the takeaway/ takeout favourites. I hope you enjoy this recipe as much as I do.
Vegan Mongolian Mushrooms (Serves 1-2)
• 250 g portobello mushrooms, cut into thick slices
• 1/2 cup cornstarch
• 3 tbs cooking oil (for frying)
• 1 tbs avocado oil or any cooking oil you prefer
• 1 tbs chopped garlic
• 2 tbs chopped ginger
• 5 stalks green onions (scallions) divide into 2 parts: cut the green part into strips (about 2 inches long) and chop the white part, set aside
• 1/2 cup water
• 3 tbs soy sauce
• 2 tbs brown sugar
• cornstarch slurry: 2 tsp cornstarch mixed with 2 tbs water
1. In a large bowl, add mushroom flanks and sprinkle half (1/4 cup) of cornstarch. Gently toss until each piece is equally dusted. Rest for 10 minutes and add the other half of cornstarch and repeat the step. You want the mushrooms to be fully covered before frying.
2. Heat up the oil for frying in a nonstick pan and shallow fry your mushrooms on medium low heat until golden brown and crispy. Be patient, this could take up to 7-10 minutes.
3. In a wok or a different pan, make the sauce by sautéing ginger, garlic, and white part of the scallions in oil until fragrant.
4. Add water, followed by soy sauce and brown sugar. Bring to a boil and leave to simmer for a couple of minutes. Have a taste and add more salt or sugar if preferred before adding cornstarch slurry.
5. Stir quickly until the sauce becomes thick and glossy. Then, add the fried mushrooms, followed by green part of scallions.
5. Fold everything together.
6. Serve hot with a side of steamed rice or cooked noodles.
Happy Friday, friends! It is finally the end of the week. A lot of you are probably already scrolling through the 'gram right now, trying to find vegan recipes you'd like to try on your days off. I myself have promised you a new recipe this weekend which I would most definitely deliver. But first I'd like to introduce you to this brilliant account I have come across called @plantfuture
If you have been following me for a while, you already know that I don't do paid shout-outs or paid promotions. I only share what I personally enjoy and hopefully you would, too.
So, I came across this page on a comment section of my video (shared by the great @veganfoodspace ) I always try to respond to every single comment when I have the time, as well as check out new accounts. And needless to say, I wasn't disappointed. I can't tell you how much I enjoy binge watching these recipe videos! All the recipes have been simplified and look so I feel like you'll find your favourite recipes in there somewhere for sure.
And because of that, I have had a difficult time deciding which video I'd like to share with all of you and in the end I went with this:
Nothing beats good old comfort foods. For me, it’s veggie fried rice. This dish is packed with flavours and nutrients. Instead of spending a fortune on Chinese takeaway (takeout), you can recreate this recipe and my other vegan Chinese inspired dishes at home and have yourself a little party.
Also, this dish would pair up so perfectly with my new recipe: coming soon.
Vegan Egg Fried Rice
• 100 g firm tofu
• 1/2 tsp black salt
• 1/4 tsp turmeric powder
(This is basically the “egg” I use for my Pad Thai and Scrambled Eggs)
• 1 cup (packed) leftover steamed rice, refrigerated • 150 g broccoli
• 30 g red pepper, diced
• 100 g shiitake mushrooms*
I use the heart shaped mushrooms I made for Valentine’s Day because... why not?
• 1 tbs chopped garlic • 2 tbs chopped ginger
• 2 tbs tamari or light soy sauce
• 30 g chopped scallions or green onions 🥦
1. Make the egg by crumbling tofu before adding black salt and turmeric powder.
2. Sauté tofu in a pan with grape seed oil for about 5 minutes. This is to get rid of the moisture and crisp up the outside of tofu.
3. Add mushrooms and continue to cook for a few minutes before adding garlic and ginger. Sauté until fragrant.
4. Add bite-sized broccoli and diced red pepper. Cook for about 5 minutes.
5. Drop a fully packed cup of cold steamed rice into the pan. Leftover rice works best. Do not use hot steamed rice straight from the rice cooker unless you want to end up with fried mushy rice.
6. Pour in tamari or light soy sauce onto the rice, allow the sauce to dries up on the pan a bit to intensify flavours. Fold everything together.
7. Finish off with black pepper and scallions/ green onions before turning off the heat.
8. Serve immediately, best enjoyed hot.
Hi friends this post is not food related, but it is such an important subject, to me and to a lot of people around the world.
I have opened up about my struggles in the past in some of my previous posts because I wanted you to get a glimpse of where my creativity is originated, how I create these videos and recipes, and why I sometimes disappear.
I often find myself mentally debating whether or not to discuss the matter of my demons and their activities, but so far sharing my experiences with others has been helpful with my own recovery and sometimes theirs. That is why you are reading this today.
For years, I have suffered in silence. I ignored all the warning signs. I kept forcing myself to fake a smile just so others wouldn't worry about me. I told myself that I was not weak and therefore didn't need any help. Then, all it took was something tragic to happen. I was overwhelmed with loss and profound sadness.
It was probably the most isolating state I have ever been in. The people I once called friends began to give up trying to reach out to me because I relentlessly pushed them away. I needed time to grieve and to come to terms with my own existence and the pain it had caused me.
It wasn't until I reconnected with an old friend who knew exactly what I wanted to say even before I said it; the person who could imagine the amount of pain I was feeling by just hearing the tone of my voice. I think of her not just as my best friend, but my sister- even more than that, she's my savior. She helped me find the strength I always had in me, and I am so grateful for her presence in my life. @mijninnerhappiness
May is known as a
Mental Health Awareness Month (also referred to as "Mental Health Month") as it has always been since 1949. I feel this is a good time as any to share my story and this wonderful thread I found on @selfcove (created by @itsnicl ) This is something that, I feel, could potentially be useful to others who may be struggling or those whose loved ones are battling their demons, too. Please take the time to swipe, read, spread love, and share. Thank you for reading and for your support. #breakthestigma#mentalhealth#depression
So, as some of you may have already seen from my Story a couple of days ago- I tried harvesting fresh mangoes straight from the trees for the first time. Because I had never done it before, I couldn’t tell which ones were ready. I ended up with a bunch of green mangoes. I decided to make Thai Style Spicy Mango Salad, inspired by one of the most well known Street Foods from Thailand: green mango salad.
This is how I make my version of Thai Style Spicy Mango Salad. Hope you enjoy.
• 1 tbs water
• 2 tbs soy sauce
• 1 tbs coconut sugar (paste)
• 2 lime juice
• 1 tsp chili powder
• 3 cloves garlic, thinly sliced
• 10 g shallots, thinly sliced
• 10 g lemongrass, chopped
• 2 cups fresh green mangoes, shredded • 1/4 tsp Himalayan salt*
• a handful of fresh coriander (cilantro)
• 1/4 cup roasted pumpkin seeds
• 1/4 cup toasted desiccated coconut
1. Peel and shred the mangoes, using a papaya shredder or a julienne peeler, into a large bowl and set aside.
2. Make the dressing by combining water, soy sauce, sugar, lime juice, and chili powder and mix until well combined.
3. Have a taste by dipping a shred of mango into the dressing and decide whether it needs more salt/ chili powder, lime juice, or sugar. This pretty much depends on the intensity of flavours from your mangoes AND soy sauce. I added 1/4 tsp of himalayan salt and it came out perfect for me. (Himalayan salt has a milder taste compared to table salt, so if using table salt you could add just a pinch to start).
4. Add shredded mangoes, followed by roasted pumpkin seeds and skillet-toasted desiccated coconut.
5. Toss everything together along with fresh coriander/ cilantro.
6. Serve immediately as an appetizer or a side dish.
Summer is (almost) here for a lot of you. (Not me- it's always summer in Thailand ). This occasion calls for a good burger recipe that you can totally bring to your next BBQ party to blow everyone away. My go to vegan burger recipe: Beetroot and Quinoa (KEEN-WAH) Burgers!
The preparations are simple and not at all time consuming. Most importantly- the burger patties are not soggy nor crumbly dry like you'd expect the texture of most veggie burgers to be. Every bite is packed with vitamins and is bursting with flavours. Hungry for some nice buns? If so, then let's get to it!
Beetroot and Quinoa Burgers
• 1 cup cooked red quinoa, ground (using a food processor)
• 1 cup raw beetroot, peeled and grated • 1/2 can lentils, rinsed and mashed (no need to drain completely)
• 100 g shiitake mushroom, chopped
• 1/4 cup breadcrumbs
• 1/4 cup nutritional yeast
• 1 tbs avocado oil (Spices)
• 1 tsp black salt/ onion powder/ ground sage/ smoked paprika/ cayenne pepper/ ground pepper
• 1/2 tsp garlic powder
• 1 tbs whole grain mustard
• 1/4 cup unsalted vegetable broth
• fresh rosemary (optional)
1. In a pan, sauté shiitake mushroom and beetroot in avocado oil, followed by black salt, spices, and fresh rosemary. Continue to stir fry until fragrant and add vegetable broth.
2. In a large bowl, add ground quinoa, breadcrumbs, mashed lentils, sautéed shiitake and beetroot, whole grain mustard, and nutritional yeast. Mix well.
3. Knead for a few minutes or until well combined. Form burger patties (4 large ones or 6 regular sized ones)
4. Pan fry burgers in avocado oil or grill until nicely seared.
5. Assemble a burger with homemade vegan tortilla bacon* (video is on my feed ) and your choice of condiment.