What better way to close the summer with this crisp Korean cucumber kimchi bowl? Korean cucumber kimchi, or Oi Kimchi, is different from the well-known cabbage kimchi served at Korean restaurants. Firstly, the typically used Napa cabbage is replaced with Kirby or Persian cucumbers. Secondly, Oi Kimchi doesn’t need hours to pickle and ferment. But…
For my 1 year blogiversary, I’m celebrating with this vegan vanilla cake with sweet strawberry preserves. But why a vanilla cake on a special day like this? Vanilla cakes are so vanilla right? With so many different types of cakes, ranging from red velvet to chocolate to matcha, vanilla cakes are sometimes overshadowed. But, sometimes,…
This vegan cashew frosting is so creamy and thick – it will shock friends and family that it’s vegan AND healthy. Trust me when I say this frosting is magical! After months and months of experimenting, I finally found my go-to frosting for cakes, muffins, cookies, etc. Don’t get me wrong. All the vegan frostings…
How elegant and fancy is this matcha mille crepe cake? The uniformity of each individual crepe stacked up so high and mighty. The thin layers of cream evenly distributed between each crepe. The finishing dashes of powder on top. I find the simplicity of the cake so lovely.This vegan matcha mille crepe cake has only…
Bibim guksu is a popular Korean noodle dish enjoyed in the summer. When temperatures are high and humidity drags everyone down, bibim guksu comes to the rescue. It’s simple. It’s refreshing. And best of all, there’s no cooking involved. Traditionally, somyeon noodles, thin wheat flour noodles, are tossed in a spicy and tangy sauce…