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Tag: vegan

  • by Jamie Lin
  • Posted on March 7, 2023March 6, 2023

Vegan Stuffed Mushrooms

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  • by Jamie Lin
  • Posted on October 22, 2022

Cherry Tomato Avocado Toast

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  • by Jamie Lin
  • Posted on October 11, 2022October 22, 2022

Loaded Vegan Breakfast Burritos

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  • by Jamie Lin
  • Posted on March 14, 2022March 14, 2022

Vegan Matcha Strawberry Towel Crepe Cake

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  • by Jamie Lin
  • Posted on June 22, 2021July 7, 2021

Chocolate Marble Bread (Video) (V)

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  • by Jamie Lin
  • Posted on March 14, 2021November 21, 2021

Sweet Potato and Mochi Steamed Buns (V)

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  • by Jamie Lin
  • Posted on January 28, 2021

Vegan Chocolate Pomegranate Tart

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  • by Jamie Lin
  • Posted on December 18, 2020

Scallion Dinner Rolls (w/ Vegan Option)

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  • by Jamie Lin
  • Posted on November 15, 2020

Vegan Chewy Coconut Cashew Granola (GF)

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  • by Jamie Lin
  • Posted on October 25, 2020October 25, 2020

Vegan Black Sesame Bread (Video)

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5-INGREDIENT CHICKEN TERIYAKI WONTONS
Playing around with funky designs for my homemade ravioli. These were the BEST raviolis I have ever made because I used “00 type flour” and the mushroom filling was too freaking good! Filling recipe will be posted soon (my secret ingredient is mascarpone). 00 flour is a high-protein, extra fine flour that gives your pasta extra chew. It is pricier than all-purpose flour, but you can really taste the difference.
Here’s a fun way to eat an egg! Cook the egg white first, turn off the heat and add the runny yolk. Fold all four sides in and place on top of rice or toast. Finish it off with soy sauce, chili oil, and chives for a quick and yummy snack or breakfast.
HIGH PROTEIN SPINACH ARTICHOKE FLATBREAD
PAN-FRIED BUNS (Sheng Jian Bao)
SHRIMP TACOS w/ MANGO AVOCADO SALSA

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