by Kathleen | Oct 23, 2025 | breakfast, Food Prep, Plant-based egg, Recipes
When you’re making your own mung bean eggs and thought if I just doubled the dry mung beans from 1/2 cup to 1 cup…forgetting that they expand after overnight soaking I think quiches & frittatas are in the making, plus freeze some. Almost a quart!! I...
by Kathleen | Oct 21, 2025 | bowls, international, Recipes, salad
Just call me “Gochujang R Us” for dinner! Yes, that’s 1kg (2.2lbs!) of Gochujang (great deal at Grocery Outlet!) Weekly Inspo from @minimalistbaker … DANG!! My new cookbook, The Korean Vegan by Joanne Lee Molinaro arrived, yet I’m still...
by Kathleen | May 20, 2025 | Recipes
Quick & Easy Lunch before I head to my garage to organize crystals for this weekend’s show at Topanga Vintage MarketLots of new crystals, UV reactive, “weirdos”, and more!What’s for lunch?2 cups baby spinach4oz Extra Firm Pressed TofuGrape...
by Kathleen | Apr 3, 2025 | non-dairy cheese
Did someone say…CHEEZE! Cashew Boursin With Basil & Green onions (12oz) Cashew Smoky Cheddar (12oz) Tofu Mozzarella (16oz) Dips, Slices, Shreds, Melts, Delicious Non-GMO, Dairy-Free, Organic Time to make – 30 min total (After 24hr soaking cashews, and...
by Kathleen | Feb 27, 2025 | breakfast, Recipes
Converting my Nanu’s frittata recipe to plant-based Vegan Italian Seitan Sausage (Recipe It Doesn’t Taste Like Chicken) Mung bean & tofu “egg” Steamed asparagus Sautéed onions & garlic Daiya Oatmilk Italian shreds & Nutritional...
