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Vegan. Feminist. Nerd.

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napa cabbage

Vegan Kimchi

April 10, 2021 by Lisa Le Leave a Comment

5 jars of kimchi fermenting on a baking tray

Making your own vegan kimchi is easier than you think! All it takes is a couple hours and some patience.

Filed Under: Appetizers & Sides, Condiments & Sauces, Gluten-Free, Vegan recipes Tagged With: cabbage, fermentation, fermented food, kimchi, napa cabbage, vegan kimchi

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Sep 23

I’m still hanging on to summer foods, I swear. But in case you’re not in the mood for a leafy wrap, this vegan bulgogi mince is delicious over a big bowl o’ steamed rice 🍚

Watching a ton of Korean housewife vlogs lately has meant I’ve been watching so many people make Korean BBQ from home. Since I was too lazy to make seitan, I used vegan beefy ground to make this and it is beefy, savoury, with a touch of sweetness.

Recipe is live now on the blog (https://bit.ly/3Ay34JM) and is in regular rotation for our home dinners when we have an abundance of herbs and lettuce :)

#thevietveganrecipes #thevietvegan #bulgogi #whatveganseat #veganfoodshare #letscookvegan #vegankoreanfood

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Sep 10

Been eating a lot of this Vietnamese veganized omelette (cooked tamagoyaki style) lately because I’ve just been craving comfort food. What else is new haha.

My mom used to make this a lot for me growing up as a convenient and easy protein for dinner because we always had green onion and eggs in the fridge.

I had been playing around with the recipe and vegan fish sauce but I was finding it to be too stinky until I started adding a touch of sugar. 🤯 as soon as I added a 1/2 tsp of sugar, it transformed to the complex, savoury eggy dish I remembered eating.

WILD what a touch of sugar can do. Anyway, it’s a really easy and homestyle recipe, link to it is in my stories or in the bio :) https://bit.ly/3zYTBe9

Eat it for breakfast, lunch or dinner with rice! 🥰 I hope you like it!

#thevietvegan #thevietveganrecipes #veganfoodshare #bestofvegan #vietvegan #veganfood

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Jun 24

[AD] HEY! Do you have an idea that will help fight climate change by sparking a shift towards plant-based eating? @EarthsOwn is launching The Plant Project for the second year, where they’ll be providing grants of up to $25,000 in funding, plus product donation, mentorship, and volunteer support to Canadians with plant-based ideas aimed at helping the environment. All individuals, businesses and organizations are welcome to apply! Applications are open until July 31, 2021, and they will announce winners in mid-September.

I LOVE LOVE LOVE that they're a plant-based company that cares so much about impacting climate change, and are here to uplift others and #plantitforward for folks who have the same goals. Check out their website (https://earthsown.com/plantproject/) for more information and how to apply!

There'll be a swipe up in stories and a link in the bio feed for you :)

ALSO REGARDING THIS BEVERAGE:

I've been taking full advantage of being able to drink coffee again by having iced coffee nearly every day. I've been feeling some FOMO on the fun café drinks so I made my own foamy cloud iced coffee with @EarthsOwn Barista Soy! Here's what's in this drink:

COFFEE LAYER:

1 tsp decaf instant coffee granules
2 tbsp boiling water
1 tsp simple syrup

CLOUD LAYER:
1/3 cup @earthsown Barista Soy, chilled

DALGONA LAYER:
1 tsp instant coffee granules
1 tsp sugar
1 tsp boiling water

TO ASSEMBLE:

I first "brew" my decaf coffee by combining the decaf coffee granules, boiling water, and simple syrup then add ice. Then I foam the Barista Soy milk on cold foam setting in my milk frother, then layer that on top of the chilled coffee.

Lastly I whip up the dalgona layer by whipping instant coffee granules, sugar, and boiling water until I get a thick, fluffy cloud and add that on top of my soy milk foam! It makes for a very fun and beautiful drink that gives me fancy cafe feels :D

#PlantProject #PlantItForward #thevietvegan #thevietveganrecipes #earthsown #whatveganseat #dalgonacoffee

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Jun 9

Hey y'all! Last year, @okonomikitchen came up with the project of this Culture Through Food eBook to support the BLM movement and the AAPI community! They're all plant-based recipes or have plant-based options, so it's a STACKED eBook with so many delicious recipes to try.

We have over 25 amazing POC creators contributing recipes from their cultures to make this amazing celebration of food! I contributed this recipe for banh mi opla, a veganized version of the eggy banh mi that I used to eat for breakfast all the time in Vietnam.

It's $4.99 USD and all proceeds go to organizations that provide food for those facing food insecurity (@theokraproject for Trans Black People & @heartofdinner for Asian American Seniors in New York City!)

I'll leave a link in the bio and a swipe up in stories for you to get yourself a copy! (https://payhip.com/b/0xOoA)

All the amazing creators involved:
@ify.yani
@thecanadianafrican⁣
@alexafuelednaturally
@edgarraw⁣
@ecogoddess⁣
@fromthecomfortofmybowl⁣
@theseasoned.skillet
@chez.jorge⁣
@twospoons.ca
@asweetpointofview⁣
@conscious_cooking⁣
@saltnpepperhere⁣
@woon.heng⁣
@upbeetanisha⁣
@Sharemyroots⁣
@iankewks
@veggiekins⁣
@muriellebanackissa⁣
@tiffy.cooks
@sweetsimplevegan⁣
@plantbasedrd⁣
@onegreatvegan
@itslizmiu
@cooking__therapy

Thank you @okonomikitchen for putting this amazing project together and wrangling us all to contribute. The eBook is on sale until June 15th so please buy while you can for a good cause and good good eats!

#culturethroughfood #thevietveganrecipes (this is so the link in bio thing works lol)

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Jun 7

Bánh xèo isn’t the easiest food to eat socially distanced but we made it work! TBH I saw @foodwithsoy have some recently and I needed to eat some ASAP!! My recipe on the blog makes enough of these crispy, savoury rice flour and turmeric pancakes (no eggs fam!) for 3 people, and this is a dish meant to be shared, so I brought some to a friend’s backyard for an outdoor meal to end our weekend.

I brought rice wraps for Eddie and Emma to make spring roll wraps with these but out of laziness, I went for the traditional wrap of mustard greens, đò chua, and a smattering of different herbs from my grandpa’s garden (don’t ask me which herbs because I don’t know their names lol). Dipped with my nước chấm chay and it was the perfect summer meal for a scorcher of a day yesterday!

Someone was salty at me for “defying the stay at home order” in Ontario but we’ve been permitted outdoor gatherings of less than 5 people from separate households since May 22 so 🤷🏻‍♀️ we have our first doses, we were masked when less than 6 feet apart, and eating separately (well over 6 feet apart) and outside the entire time.

Honestly it’s so jarring to see friends in Australia and the US going to parties and events and I’m so envious. Most people here have their first doses and our positivity rate has gone down, but the numbers still aren’t that great here. We still have a ways to go yet here in Ontario 🥲 still be living that lockdown life over here, limiting our outdoor ventures and masking up.

Anyway, hoping to be able to make recipe videos and food videos again for you soon! My days of eating have been mostly fruit and odd meals so there hasn’t been that much exciting food to document haha. Will be back to regular content hopefully soon 😇

Recipe: https://thevietvegan.com/vegan-banh-xeo/

#thevietvegan #thevietveganrecipes #banhxeo #bánhxèo #whatveganseat #bestofvegan #veganfoodshare

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May 10

I forgot to share this from a couple weeks back, esp because I’m pretty happy with the photo I took! I’m slowly getting back on my feet with some work things 😅 but I made 3 ingredient black sesame ice cream that doesn’t require an ice cream maker! (Although it would be better if you did have one, but...I don’t🤪)

Part of my black sesame 3 ways video I put up last month! I’ll put a link in the bio for this if you want too (https://bit.ly/3aSRjCK)

I’ve been trying to take things slow and try not to overwork myself if I can’t work, and unfortunately I’ve been feeling pretty under the weather lately, so bear with me for the next few weeks. Hopefully I can get back to recipe testing again soon.

All in all, I’m fine, don’t worry about me. Eddie’s taking good care of me 🥰

Hope you are all doing okay and able to take advantage of the nicer weather.

#thevietvegan #thevietveganrecipes #blacksesame #blacksesameicecream #whatveganseat #veganfoodshare

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Apr 21

My back is still kinda busted but I was able to sit long enough to post this recipe for black sesame butter cups! I’ve been super into black sesame lately, and am definitely reaping the benefits of the iron, calcium, and zinc content of black sesame!

Plus I kind of love how metal these look. SESAME SEED BUTTER CUPS 🤘And obviously they taste like peanut butter cups but with a deeper nuttiness! Recipe on my blog (I’ll link in stories and in the bio feed) and there’ll be a video coming soon (once I can sit long enough to edit)

#thevietveganrecipes #thevietvegan #veganfoodshare #blacksesame #vegan #bestofvegan https://bit.ly/2QpBJrg

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