There’s really nothing comparable to the smell of freshly baked homemade pie – especially the smell of vegan blueberry pie. It’s absolutely lovely! Enjoyed all year round, this vegan blueberry pie is perfectly sweet and scrumptious. Fresh blueberries or frozen blueberries work perfectly for this recipe. But keep in mind blueberry season is during the…
Aren’t (vegan) biscuits the quintessential American quick bread? Biscuits are so versatile as they can be served as a savory dish, with turkey and gravy, or as a sweet dish, with strawberries and cream. Don’t confuse American biscuits with British biscuits, which are crunchy cookies, or scones, which are more dry and crumbly. For one,…
These Chinese pancakes look very similar to Korean pancakes but they’re completely different in so many ways. Chinese pancakes tend to be on the lighter side as the batter is rolled out into a thin disk and pan-fried until crisp and flakey. Korean pancakes are more chewy as the batter contains sweet rice flour and…
I love sweet potatoes but I love the Korean kind the most! Well, I thought these sweet potatoes were Korean but lately, I have been seeing them labeled as Japanese sweet potato at Whole Foods and Trader Joe’s. Either way, they’re much sweeter and lighter than the orange or purple sweet potatoes. There are two…
Korean Juk (죽) is a classic rice porridge breakfast dish. Very similar to the popular dish Congee, rice is boiled with extra cups of water until the starches break down to create an oatmeal-like consistency. Typically, Korean Juk is cooked with anchovy or chicken broth but this version is made with dried shiitake mushroom and…