This crunchy, salty spin on the viral date bark is made with chewy Medjool dates, crunchy pretzels, creamy peanut butter, and rich chocolate.
This comforting Japanese & Korean-inspired stew features chewy mochi tucked inside fried tofu pouches and simmered in a spicy, savory broth.
This healthier Hawaiian-style furikake chex mix is a salty, savory, and sweet snack that’s perfect for potlucks and movie nights.
Crispy, chewy funfetti sugar cookies dotted with colorful sprinkles are a fun and tasty holiday baking project. Dairy-free, egg-free, and gluten-free!
This vegan white chili is loaded with white beans, mushrooms, and flavorful spices simmering in a silky, creamy broth.
This tempeh slaw is an easy, high protein salad made with crunchy veggies, hearty tempeh, and a creamy peanut sauce.
This miso braised tofu is one of my go-to quick and easy meals. Chewy, hearty tofu braised in a simple, savory miso sauce.
Learn how to make anko (Japanese sweet red bean paste) from scratch using a pressure cooker or stovetop. Made with just 4 ingredients: adzuki beans, sugar, water, and salt!
Lightly sweetened vegan pumpkin coffee cake made gluten-free and oil-free, but still so cozy and delicious!
Make your own egg-free Japanese-style mayo at home with this easy vegan recipe! A rich, creamy, oil-free pantry staple.