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Babaganoush is an easy recipe to make if you’re planning a Mediterranean-themed night. Often served with pita bread, this vegetarian dish goes well with raw veggies or as a dip or spread! INGREDIENTS: 2 lb Italian eggplants 4 gloves garlic 2 Tbsp lemon juice 1/4 cup tahini 1/3 cup extra-virgin olive oil 2 Tbsp freshContinue reading “Babaganoush”


Zucchini Fritters

With an abundance of zucchini from our garden, we’ve had to use zucchini in many different recipes. Zucchini Fritters are an easy way to “use up” some zucchini, and the best part is they are vegetarian! INGREDIENTS: 2 cups grated zucchini, remove excess water 1/2 cups Parmesan cheese, freshly grated 1 cup panko bread crumbsContinue reading “Zucchini Fritters”

Vegan Chowmein

I love noodles, and this Vegan Chowmein is a super flavorful and filling dish for lunch or dinner. INGREDIENTS: 1/3 cup soy sauce 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp oyster sauce 1 Tbsp sesame oil 1 Tbsp sugar Freshly ground black pepper, to taste 5-7 dried shiitake mushrooms, rehydrated in boilingContinue reading “Vegan Chowmein”

Gamja Jorim (Korean Sweet Soy-Glazed Potatoes)

Gamja Jorim is one of my favorite banchans to eat with rice. The best part is that it’s so easy to make! Ingredients: 2-3 medium sized potatoes, cut into 0.5 or 0.75 inch cubes (optional to peel or not) 0.5 cup diced onion 2 cloves garlic 2 Tbs soy sauce 1 Tbs sugar 0.5 cupContinue reading “Gamja Jorim (Korean Sweet Soy-Glazed Potatoes)”