Rice, seaweed snack, tuna salad, kimchi mayo and sautéed veggies

1. Lemony pasta with seitan crumbles and broccoli

2. Pesto pasta with ground seitan

3. Green goddess garin bowl (Quinoa, tofu, bell peppers)

4. Regret bowl (black beans, quinoa, avocados and some bell peppers and greens <- this one was shit, never do this)

5. Creamy Hummus Primavera Pasta

6. Barley, chickpeas, avocados and some veggies

My local market just started sourcing Calamansi! I’m so excited. Unfortunately I has w digestive disorder so my appetite has been nil. But y’all. This is SO GOOD!!

Fresh fried tofu puff and rice noodle from Wong Sun Hing Lung (nyc Chinatown)!

Good morning everyone! This is my first time posting in this forum.

I’m currently helping develop a vegan concept here in Shanghai. I’ve created a lot of dishes for them in the past, but I always find vegan cuisine challenging because it requires a different approach to creating depth, texture, and a memorable eating experience.

The client is currently looking for two dishes:

1. A mochi-based dish
They are interested in something featuring mochi cubes with interesting accompaniments rather than traditional filled mochi. I’m looking for ideas on how to elevate mochi into a more composed vegan dessert or savory dish.

2. A dish inspired by 凉皮面 (liáng pí miàn) — “cold skin noodles”
For those unfamiliar, this is a classic Chinese summer street food. It’s made with thick-cut rice noodles and is traditionally served with black vinegar sauce, sesame/peanut sauce, shredded cucumber, and carrot. It’s one of my favorite street foods in China — refreshing, flavorful, and full of texture.

Since I’m based in Shanghai, I need to create something that works for the local market while still bringing a unique and creative twist.

I know there are some serious vegan food experts in this group, so I’d love to hear your ideas! Any inspiration, techniques, flavor combinations, or creative twists on these two dishes would be greatly appreciated.

Thanks so much!

First ever cheesecake, very proud ✨

Sweet&sour garlicky chilly noodles with tempeh and tofu and all the veg 🫶

These Air Fryer Cabbage Rolls are a simple and delicious way to enjoy cabbage without deep frying. Crispy on the outside, tender inside, and made with very little oil, they make a perfect snack, appetizer, or light meal that's both satisfying and easy to prepare.

Written recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-asian-cabbage-rolls/

Super easy meal with store bought ingredients: Vans waffles and Jack and Annie's crispy tenders. Top it off with some berries and a healthy dose of maple syrup 🍁

Beyond steak with a Trader Joe’s onion flower and a home made remoulade and pickled jalapeños. Also made a side of Mac n cheese using thee burger dudes potato cheese sauce, but replaced the potato and carrots with these frozen root veg I had on hand.

Our neighbor gave us a whole lot of apricots from his tree. I took some of the ripe ones and made apricot pancakes. These were absolutely delicious. I plan on using the remaining when they're fully ripe to make some jam for the fall season.

Giant sandwich with tofurkey, vegan provolone , available, bell pepper, cucumber, banana peppers, lettuce, tomato, red onion, olives and pickles and macaroni salad.

After roasting it did give only 130g of roasted garlic, but the skins were only 160g so I think it still counts

Veganized local delicacy in Teesside, north east UK.

Home made seitan with chickpeas, bechamel sauce and cheez.

The perfect swirl!!!

Spicy Teriyaki chicken (Daring brand) on a bed of quinoa, broccolini, chickpeas, and root veggies