The Gastronomy Gal

simplicity in food and travel

Skip to content

Menu

About
Food
- Breakfast
- Lunch
- Dinner
- Snack
- Dessert
- Gluten-Free
- Vegan
- Vegetarian
Bucket List
Travel
Photos
Videos
Contact Me

Day: September 19, 2019

by Jamie Lin
Posted on September 19, 2019

4 Ingredient Cashew Cream (Vegan + GF)

Search

Search for:

Translate

Follow The Gastronomy Gal on WordPress.com

Follow Blog via Email

Never miss a post. Click to follow thegastronomygal and receive notifications of new posts by email!

Join 6,018 other followers

Email Address:

Advertisements

Instagram

Celebrated my dog’s birthday with a homemade cake, made with all-natural ingredients! My dog loved it, but I did not (since the frosting is made from potatoes!). This recipe is from @recipe_tin

Spent some free time today to make a double-layered Japanese chiffon cake. The bottom is made from @suncorefoods purple sweet potato powder and the top is original flavor. Working with meringue can be tough, but the outcome is a light and fluffy cake that tastes soo good, and even better with some fresh whipped cream!

Mid-Autumn Festival is tomorrow and I always munch on store-bought moon cakes but I’ll be eating homemade ones this time around! I loved seeing other people’s moon cake creations and decided to make the Teochew style ones. Lard would have yield a flakier crust but I used butter to make them vegetarian. Used a bit of pea powder and stuffed them with red bean paste and pecans. They’re pretty addicting and I’m looking forward to the full moon tomorrow 🌚

This nutritious soba noodle bowl is topped with a variety of colorful vegetables and drizzled with a flavorful dashi-based sauce! The dashi sauce is extremely flavorful with great umami flavor. This dish is also gluten-free since the noodles are made 100% from buckwheat, a grain high in fiber which is good for digestion. Recipe is linked in bio and below:

Made this incredibly delicious Panko shrimp burger with homemade tartar sauce and it’s full of flavors and perfect for Summer! The thicc patty exterior is crispy and the inside is so meaty. The cooking process is simple, and took only 20 min. This is a good burger option for anyone who wants to eat less red meat. Recipe video is linked in bio and below:

These flaky sausage rolls filled with pepper pork and green onions are a twist on the popular Taiwanese street food, pork pepper buns or Hujiao bing (胡椒餅). I wrapped a peppery sausage mix into puff pastry, resulting in a pepper bun and English sausage roll fusion. The inside is juicy and flavorful, and the outside is crispy and flaky. It’s delicious and simple!

Recent Comments

	Jamie Lin on Lighter Greek Yogurt Tira…
	poetisatinta on Lighter Greek Yogurt Tira…
	kabarpulungan on Vertical Layer Chestnut Cake…
	Chinese Chive Pocket… on Chinese Chive Pocket Pies (Jiu…
	Chinese Chive Pocket… on Chinese Chive Pocket Pies (Jiu…

Advertisements

Posts by date

Posts by date

Advertisements

Top Posts & Pages

Advertisements

Recent Posts

Chinese Chive Pocket Pies (Jiu Cai He Zi)

Doggie Birthday Cake (Video)

Lox Bagel-Inspired Avocado Toast

Teochew Red Bean Spiral Mooncake (Video)

Veggie Soba Noodle Bowl (GF)

Panko Shrimp Burger (Video)

Lighter Greek Yogurt Tiramisu

Taiwanese Pepper Sausage Roll (Video)

Advertisements

My Instagram profile
My Youtube Channel

Website Powered by WordPress.com.

Follow Following
- The Gastronomy Gal
- Already have a WordPress.com account? Log in now.