Get Outside and Explore
B&H Dairy I remember the first time I ever had Borscht. I was in New York City in the East Village, on the lower east side of Manhatten off 2nd avenue. I ordered some at an eastern European restaurant called B&H Dairy. Their menu proudly advertises across the top that they are a "Kosher and… Continue reading Classic Borscht
These are the perfect summer roll. Fresh, not fried, light, yet filling, with no cooking required. What is not to love? I created my own plant based version of the popular spring rolls in Vietnamese restaurants, Banh Trang. I am a big fan of Vietnamese food. I've tried different restaurants all over Orange County, and throughout my travels. The heart of Vietnamese culture is Little Vietnam in Westminster. On one I went to one of the malls, and noticed freshly made Banh Trang just sitting on a counter, wrapped in plastic on a foam plate. Here is a plant based version of these classic rolls. There is bit of a learning curve when it comes to rolling these perfectly. But who says it has to be perfect to taste good? Enjoy my helpful guide to making Vegan Banh Trang.
No matter how it comes together I always love a delicious Tofu Scramble, with some potatoes for breakfast. I trace my love of tofu scramble going back over 20 years, to Mothers Market, a local health food market formerly located on 17th Street in Costa Mesa, California. The store eventually moved from its original location,… Continue reading Tofu Scramble: A Vegan Go To Breakfast Staple
Hope you will love these Hijiki Tofu Burgers, inspired by the Dojo Restaurant in New York City. It’s a love-hate relationship with Tofu. It’s one of those neutral tasting foods, you either love, or hate depending on the way it is prepared, and how good the sauce is.
Hope you will love this unique plant based curry recipe. I love Kabocha Squash probably more than any squash. I would eat just about any squash from that zucchini, to butternut squash, to acorn squash, delicata, or pumpkin. Kabocha squash has a dark green outer skin, with bumps that look like wart or something. It's not real pretty to look at. But it actually keeps well in your pantry for months, or in a dry dark area like a root cellar, if you have one. It's actually my favorite squash in terms of flavor and texture. I combined it with creamy coconut milk, and curry, to make a warm, savory meal for a cool winter day. Nothing warms you up like a bowl of soup on a cool day, and curry is no exception. Combined with some steamed rice, this is a hearty meal, that is entirely plant based.
Serafina Hikes 