I never knew it was possible to crave something you’ve never eaten until I saw Cheesy Korean Corndogs. Covered in a crispy golden brown batter with a light sweetness, and stuffed with mozzarella and hot dogs, these cheesy corndogs are…
Korean Cheesy Corndog
Soya Chaap Butter “Chicken”
If you’re looking for the perfect meat substitute, look no further than soya chaap (aka “soybean sticks”). Made with soya and flour the texture of soya chaap is somewhere between tofu and seitan. It’s slightly spongey and can absorb the…
Salted Caramel Cheesecake Cookies
Introduction to the Recipe #ad Shoutout to Hamilton Beach Professional for sponsoring this post! To make these delicious salted caramel cheesecake cookies, I’ll be using the Hamilton Beach Professional Hand Mixer with Easy Clean Beaters. If you’re craving cheesecake but…
The Best Mac n Cheese
Introduction to Creating the Best Mac n Cheese Mac n cheese has to be the ultimate comfort meal. It’s so rich, creamy, and unbelievably satisfying. There’s so many different ways to make such a simple dish, but my favorite way…
Aloo Pakoras
Find my tamarind chutney recipe here!
Silken Tofu
Crispy Fried Oyster Mushrooms
Introduction to Crispy Fried Oyster Mushrooms I know a lot of people get angry (for some odd reason lol) when vegetarians or vegans say that certain foods “tastes like meat” or they try to imitate the look and texture of…
Rice Paper Dumplings
Introduction to Rice Paper Dumplings: I’m obsessed with dumplings so I’m always looking for new ways to try them. So when I saw these, I just knew I had to give them a try! Dumpling wrappers are sort of a…
Jeera Chawal
Introduction to Jeera Chawal “Jeera chawal,” which translates to “cumin rice” is about to be your new favorite side dish. You can eat this simply on it’s own, with some spicy cucumber raita, or any curry of your choosing. Jeera…
Spicy Cherry Tomato Pasta
Introduction to Cherry Tomato Pasta If you follow me on my other socials, you know that I’ve been getting some comments lately regarding using a lot of the same ingredients in my recipes. And let me tell you, that’s on…
