The Gastronomy Gal

simplicity in food and travel

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  • by Jamie Lin
  • Posted on March 12, 2017August 21, 2017

3 Ingredient Raw Vegan Brownies w/ Almond Chocolate Ganache

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  • by Jamie Lin
  • Posted on June 20, 2016August 21, 2017

Healthy Lunch Idea #12: Shrimp Mango Spring Rolls

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  • by Jamie Lin
  • Posted on May 26, 2016August 7, 2019

Macaron Recipe and Tips

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  • by Jamie Lin
  • Posted on May 20, 2016August 21, 2017

Healthy Lunch Idea #11: Taiwanese Style Vegetarian Egg Sandwich

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  • by Jamie Lin
  • Posted on May 19, 2016February 18, 2017

Cashew Basil Pesto and How I used it

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  • by Jamie Lin
  • Posted on May 17, 2016February 18, 2017

Healthy Lunch Idea #9: Bomb Bagel Sandwich

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  • by Jamie Lin
  • Posted on April 10, 2016March 19, 2017

Healthy Salmon Spring Roll

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  • by Jamie Lin
  • Posted on March 20, 2016February 18, 2017

Healthy Lunch Idea #7: Creamy Mashed Cauliflower

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  • by Jamie Lin
  • Posted on March 14, 2016February 18, 2017

Basic Donut Holes Recipe

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  • by Jamie Lin
  • Posted on March 13, 2016February 18, 2017

Skinnier Blueberry Yogurt Cake

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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!

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