Vegan

Tomato Shio Ramen

*I teamed up with On The Umami to bring you this post and recipe for Tomato Shio Ramen. The past few months have been, well, insane. Between the normal life stuff like being mom and trying to keep up with laundry, I was finishing up my first semester of teaching at Utah Valley University, recovering […]

Lavender Scones

*I teamed up with doTERRA to bring you this post. I’m a huge scone fan, but all too often scones are dense and dry. I like my scones to be rich, and a tiny bit flaky, like a good biscuit–not cakey. These lavender biscuits fit the bill and make a delicious addition to a picnic or an […]

*I teamed up with doTERRA to bring you this post. It’s spring!!!!! Who else loves spring? I love the sounds of birds, the appearance of blossoms and bright green leaves on previously bare branches, and the return of warmer temperatures. All of these things have me wanting to be outside more and signal the return of picnic […]

Spring is here, but it’s still chilly in northern Utah, which means I’m still in the mood for more wintery comfort foods. One of my favorite genres of food is nabemono/nabe–Japanese hot pot dishes. I recently whipped up one of my favorites–kinoko nabe, or mushroom hot pot–and thought I would share it with you.

Curry ramen is one of the many types of ramen that you can find in Japan. It is the fusion of two wonderful worlds–Japanese curry and Japanese ramen. Since I shared my method for making curry roux blocks with you earlier this month, I thought I would share another way to use the blocks, other […]

Dinner at our house has been a parade of one comfort food dish after another lately. Are any of you in the same boat? Our meal last Sunday was no exception. I made Japanese Cream Stew (クリームシチュー)—a popular Japanese yoshoku dish (yoshoku is a form of Japanese-western fusion cuisine). Cream stew is a mix of […]

This post is a longtime in coming. I meant to post it last month, but then things got a little crazy with everything happening in the world, thanks to Covid-19. This week is spring break for my Fujilings and I’m finally getting a moment to breathe, so here I am! Last month I posted about […]

Have you ever heard of ochazuke (“oh-chaw-zoo-kay”)? If you aren’t super familiar with Japanese cuisine, probably not, which is so sad! Ochazuke is a simple, comfort food dish made with rice (often as a way to use up leftover rice) with hot tea (or hot water or broth) poured over it and toppings, whether it […]

*This post is brought to you in partnership with Better Body Foods. One of my favorite non-dairy milks is oat milk, but I’m very picky about my oat milk. I’ve found that many of the commercially available milks either have added sugar (I’d rather be in control of how much sugar I add, thank you […]

*This post is brought to you in partnership with Outstanding Foods. I never get sick of combining the flavors of bacon (plant-based of course), lettuce, tomato, and avocado. It just doesn’t get old! I received a box filled with bags of the different flavors of PigOut Pigless Bacon Chips recently and after we devoured more […]

← Previous Entries

Vegan

Tomato Shio Ramen

Lavender Scones

Lemon Basil White Bean Dip

Kinoko Nabe—Japanese Mushroom Hot Pot

Curry Ramen

Stay-at-home Japanese Vegan Cream Stew (クリームシチュー)

Eryngii Suimono (Clear Soup with King Oyster Mushrooms)

Mushroom Ochazuke (Tea and Rice)

Black Sesame Oat Milk + New Oat Milk In Town

BLTA Kimbap

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