I have always loved collard greens, a little too much. I wrote this recipe like 2 years ago on a different blog, but that one is really hard to search! So, I’m going to share this here!

Vegan Collard Greens that I love so so much

Ingredients:

• Collard Greens- About 2 or 3 pound: Wash well and cut off the bottom stems and cut in small pieces
• Onion- 1: minced
• Garlic- 6 cloves: minced
• Oil of your choice-about 1 Tbsp

For flavoring, you can just use the ones you have at home, though these might be obscure for non-Asian houseghold?  Not having all these isn’t a problem!

• Dried red pepper-about 2:wash or wipe with wet towel
• Kelp powder “Kombu-cha”- about 1 tsp
• Veggie broth powder if you have it- about a 1 tsp
• Vinegar-1 Tbsp
• Bay Leaves- 2 or 3
• Salt
• Pepper
• Soy sauce (Just a little  bit, it’s a secret flavoring)

You can add more stuff you think would be good, adjust the amount of salt by tasting it. But as you cook for  like an hour, collard green gives pretty good broth. Ahhh soooo good!

1. Heat up oil (I use olive oil) and cook the minced garlic till you can smell yumminess of garlic. Then add the minced onions. Cook them til they are clear color.
2. Add the greens and red pepper. Stir til they are coated with oil and looks cooked (it becomes very small amount)
3. Add water as much to cover the whole leaves. But you keep adding water as you keep cooking.
4. Add the flavoring: Kelp powder, Veggie broth powder, bay leaves, sat and pepper, and a little bit of soy sauce, and simmer for like a few hours. Add water often!

Eat it with hot sauce!

This is how we eat, when I cook collard greens, I want more country cooking to go with it! :)

And I though, “Hm, didn’t I make more food than this….”

Oh, I did make this cold corn soup with soymilk too!

What happened is, I love eating corns for dessert, and Whitney got me like 6 fresh corn from Whole Foods. I love corns from whole foods. I feel like I ate them every night, and the corn are back at Whole Foods! How exciting!

But I had 2 corns from the grocery store near us that I got last week, so we needed to start usinbg corns before they go bad! Then this dinner became very corn-party-ish.  :P

I missed you, corns!

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Yummm this is my new favorite muffins now!

This makes 5 small ones.

Vegan Lemon Muffins

Ingredients:

• 200 ml Flour (1 cup of Japanese measurements)
• 100 g Margarine (I didn’t wanna use so much of margarine, so I mixed with rice oil and make it 100g combined) -Melted
• 60g Sugar
• Baking Powder- 1 Tbsp
• Vanilla Extract -a few drops
• Rice milk- I just kept adding till I get the consistency, but I think it was about 75 ml
• Lemon zest- I like to put a lot, it was about 2 or 3 Tbsp

1. Heat up the oven for 375
2. Mix all the ingredients well
3. Put it in muffin cups, bake for about 25 minutes.

That’s it!! Crazy easy!!! And yummy, it’s very crumbly. Like a cookie on top with a moist cake, mmmm, I think I have to make today too! :P I think it would be pretty amazing with poppy seeds too if you have them!

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Oh my my. It’s been more than a month since my last post! I’ve made a few pretty awesome foodies, and I’m going to share the recipes!

First is my favorite easy, I think healthy lunch! I was craving Ramen noodle but I didn’t want those easy to make, filled with chemicals one. So, I made this up!

Vegan Ramen Noodle

Ingredients:

• Noodles you like-cook shorter since you add the soup later

Soup:

• Cabbage or Nappa, or, I think you could do with carrots or, pretty much whatever you have. (If leafy ones, I’d say about 3 leaves) Julienned
• Garlic and Ginger- As much as you want, I use like 2 cloves of garlic and 4 slices of ginger- Minced
• Salt and pepper
• Sesame Seed Oil -About 1 Tbsp

Mixture:

• White Miso - about a big 1 TBSP
• Graded Sesame seed - About 1 TBSP
• Sake-Just a little bit, about 1 tbsp
• Soy sauce -Just a little bit, 1 Tsp
• White pepper- as much as you like, i like lots!
• Powder Broth- less than 1 tsp, I like Kombu tea as broth or you can get mushroom broth

1. Heat up sesame seed oil, put sea salt and pepper, then add the minced garlic and ginger, cook for a while.
2. Add cabbage (or any julienned vegetable you desire), stir well, and put a lid and put on low heat for 3 minutes. (I think this way, veggies get steamed and get the yummy sweet taste veggies have!)
3. Add 400ml of water, and powder broth, let it boil.
4. Add the mixture of Miso, graded sesame seeds, Sake, Soysauce, white pepper to the pot.
5. Put on the cooked noodle, and pour a bit of hot sesame seed oil, more white pepper and sesame seeds!

Numnumnummmm I think I’ll make this for my lunch today! ;)

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I eat bagels every morning, but we forgot to buy more yesterday! And I have been craving yumy pancakes! And I looked up on line, but I couldn’t find any recipe I was interested in or using stuff that I have in hand. I even went to the “Ener-G” website, but I’m pretty bad at researching, so that might be why I couldn’t find it :P So, I invented it! I’m so proud because it was really really good!

Look how fluffy it turned out! …though it burnt a bit more than I would like :P

“Vegan Pancake”

Ingredients:

• “Ener-G” Egg Replacer - 2 Tbsp
• Water - 3 Tbsp

• Sugar - 2 Tbsp
• Baking Powder - 1 Tbsp
• Water - 2 Tbsp
• Whole Wheat Flour - about 6 Tbsp
• Rice Milk - as much as it requires to get the consistency, about, 1 cup, maybe?
• vanilla extract - 1 drop
• Cinnamon - 1 shake

1. Mix the “Ener-g” Egg Replacer and Water, and whip it with whisk.
2. Add Sugar, Baking powder, Water, and keep whipping, then add Whole Flour, and Rice milk. And mix this with a spoon,
3. Add the vanilla extract and cinnamon.
4. Heat up the pan, and pour a bit of oil, and pour about 1/4 of the pancake mix. Flip it when you see it start bubbling on top.
5. Put in on a plate and top with a soy margarine and maple syrup, or enjoy it with your favorite pancake toppings! Yum yum yum!

I wanna make this again tomorrowwwwwww! I made up this recipe, I am so proud!!! :)

Thank you, Jon for giving me the “Ener-G” egg replacer, I had fun thinking of a new recipe! and you know it’s way more fun when it turns out super yummy :P

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