Pak Choi is a traditional Asian ingredient. The tender dark leafy green and crispy white stalk comes from the cabbage family and is great as a side dish when serving an Asian style meal. It’s also highly nutritious, packed with fiber and vitamins. I personally can enjoy this vegetable on its own with a bowl of rice – it’s that good! Hope I can persuade you too ;-)

This Puerto Rican sandwich is made with smashed plantain (Tostones) and originally has beef skirt steak in it. But my version is completely vegan, super delicious and a perfect family or recipe for one meal!

I’ve never had steak in my life. So, when I decided to make myself a Puerto Rican Jibarito sandwich during the meat free week, I wanted to recreate a “steak” with soy cubes and black beans that I’d lingering in my pantry. Now, I know this not the real deal, but I must say this vegan or mock steak turned out amazing! With the right seasoning and texture this is a great substitute. Plus, this Vegan “Steak” can be used as burger or as meatballs too!

These colorful wraps are nutritious, filled with crunchy veggies and will bright up your (stay at home) lunch!

I’ve always had thing for colored food. When I was younger, this would be mostly a color additive or dye (frosting of a cake or desserts) but as I grew older, I was more interested in natural colored food! When my mom told me about Ube (purple sweet potato), I knew I had to use them in a recipe. As a huge potato and dumpling lover, there was only one way for me to enjoy them: Ube Gnocchi!

If there’s one cuisine that has influenced me since 2020, it’s the Korean kitchen! The food, the people, the culture - I’m in love and intrigued! I can’t wait to travel again and visit this beautiful country, eat all the delicious food and explore their culture. This Tteokkochi (Rice Sticks) w/ Chicken Sausages and Spring Onion is an homage to another Korean treasure and a new favorite of mine. It’s made with chewy and crispy rice cakes/sticks, chicken sausages and spring onions. After they are lightly fried in a pan, they get a generous coating of the spicy and sweet Korean sauce. This Tteokkochi is heaven on a stick!

Spring weather is in the air and so are these insanely delicious green Vietnamese inspired with a Thai touch spring rolls! They are made with soy chicken and are dipped in a velvety green curry dip. Super yummy, flavourful and packed with green goodness! Bring these to your work lunch, picknick or serve them as an appetizer. Either way, I promise you they won't disappoint ;-)

Deep-fried, baked, with or without sauce, I am a true chicken wings lover! And when Supermalt asked me to whip something up with their non-alcoholic soft drink, I knew exactly what to do. My Sticky Supermalt Wings are crispy, sweet, salty and coated with that malty goodness! Will you have these for dinner, as a snack or…? Either way, I won’t tell anybody ;-)