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Matcha Dalgona No Egg

Matcha Dalgona No Egg

· 2 Comments

Get ready to sip on something dreamy and green! This easy Matcha Dalgona No Egg recipe uses just five simple ingredients for a healthy and delicious drink. It's super duper easy to make, creamy, and vegan-friendly!

If you're into refreshing, easy-to-make matcha recipes, check out my Matcha Cupcakes, 4-Ingredient Matcha Milkshake, and Matcha Pancakes.

a cup of dalgona matcha with a wooden spoon
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What is Matcha Dalgona No Egg?

Dalgona coffee is made by whipping instant coffee powder, sugar, and hot water until it becomes frothy and then adding it to cold or hot milk.

Its name was coined when a Korean actor likened the taste of the whipped coffee to that of dalgona, a type of Korean honeycomb toffee. The word dalgona came from the casual Korean word “dalguna (달구나),” which means “it's sweet.”

This Matcha Dalgona No Egg is a fun twist on the traditional Korean dalgona coffee beverage. Instead of instant coffee, we’re going green with matcha! And here's the cool part—it’s totally egg-free and vegan, thanks to aquafaba (the liquid from canned chickpeas).

Aquafaba—aka the magic liquid in a can of chickpeas—is whipped into a foam that gives a light and airy texture like whipped cream but without the fat and cholesterol. This plant-based version is perfect for anyone looking for a refreshing drink that’s both pretty and packed with good stuff like protein, fiber, calcium, and even a bit of potassium.

Health Benefits of Matcha

  • packed with antioxidants
  • gives a clean energy boost without the jitters
  • supports calm and focus
  • helps with metabolism
  • good for your skin
two cups of dalgona matcha and a spoonful of matcha powder

Substitutions

  • matcha powder – use green tea powder (though it’s less vibrant), or omit for a plain whipped drink
  • aquafaba – use whipped egg whites (not vegan), or try coconut cream for a thick dairy-free base (less fluffy)
  • powdered sugar – swap with coconut sugar, granulated sugar, or any favorite sweetener
  • plant-based milk – almond milk, soy, oat, or even a can of coconut milk for a tropical twist!

Variations

  • Iced Latte Style – pour over ice for a super refreshing drink
  • Sweet Treat – drizzle with maple syrup or honey (if not vegan)
  • Spicy Twist – sprinkle cinnamon or ginger on top
  • Mocha Matcha – add a splash of chocolate syrup to the milk

Storage

Unfortunately, this is best eaten fresh.

Ingredients

Listed below are all the ingredients you will need:

ingredients for the dalgona matcha recipe

Instructions

In a small bowl, add matcha powder and lukewarm water and mix until well combined:

matcha powder and lukewarm water mixture in a small bowl

 In a large bowl, add aquafaba and whisk until it has a soft peaks (like whipped cream):

whipped aquafaba in a large bowl

While mixing, gradually add the powdered sugar and matcha mixture. Then, mix until combined:

mixed matcha, powdered sugar, and whipped aquafaba in a bowl

Fill a glass with plant-based milk of your choice, then top it with a few spoonfuls of the whipped matcha mix. Enjoy the taste of Matcha Dalgona No Egg in every sip!

Top Tips

  • If you don't have a stand mixer or hand mixer, use a frother or chaser (tea whisk).
  • For non-vegans, you may whip some egg whites instead of aquafaba – the liquid from boiling chickpeas or canned.
  • Feel free to add a pinch of cinnamon or nutmeg powder, edible essential oils, and a slice of citrus fruit to customize this drink.
  • This can also be served hot. Simply warm the milk in a microwave or on the stovetop, then add the froth.

Frequently Asked Questions

delicious dalgona matcha in a cup
5 from 2 votes
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Matcha Dalgona No Egg

A delicious plant-based Matcha Dalgona No Egg recipe topped with a whipped matcha foam which makes a pretty and healthy drink!
Prep Time10 minutes
Total Time10 minutes
Course: drink
Cuisine: Filipino, korean
Servings: 2 large cups*
Calories: 10kcal
Author: Lainey

Ingredients

  • 1 teaspoon matcha powder
  • 1 tablespoon lukewarm water
  • 1 cup aquafaba
  • 1 teaspoon powdered sugar
  • plant base milk of your choice

Instructions

  • In a small bowl add matcha powder, lukewarm water and mix until well combined.
  • In a large bowl, add aquafaba and whisk until it has stiff peaks-like consistency.
  • While mixing, gradually add powdered sugar, matcha mix and mix until combined.
  • Fill a glass with a plant based milk of your choice, then top with a few spoonfuls of the whipped matcha mix and serve!
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Notes

*This recipe is enough for 2 large cups, or 4 smaller ones (as in the pictures).
Serving: 1servingCalories: 10kcalCarbohydrates: 1gProtein: 1gSodium: 0.4mgPotassium: 0.02mgSugar: 1gVitamin A: 100IUCalcium: 0.2mgIron: 0.4mg
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Best Ice Scramble

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This Ice Scramble or Iskrambol is a fun and easy-to-make Filipino dessert made of shaved ice, sugar, condensed milk, and pineapple syrup! It's a refreshing cup of sweet frozen treat that is so perfect to beat the summer heat!

Looking for more refreshing Filipino Desserts? Try my Mais Con Yelo, Whipped Mango (Dalgona Inspired), or a family favorite- Halo Halo!

delicious ice scramble in a tall glass
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What is Ice Scramble?

Ice scramble is a famous frozen dessert and one of the favorite cold snacks or street foods in the Philippines. People think it first came from Iloilo, a place in the Philippines.

The dessert got its name because people mixed or "scrambled" the ingredients with the straw that came with it.

Traditional Filipino ice scramble is made of shaved ice, banana extract, evaporated milk, sugar (or condensed milk), and a little pink food coloring. It's a bright and fun dessert for kids to eat! On top, you can add different things like marshmallows, pinipig (rice krispies), and milk powder.

Street vendors usually sell these outside elementary schools, and kids and adults love eating them as a dessert after school. It's the best treat any Filipino kid could ever want!

Substitutions

  • Use agave or cane sugar if you don't have refined sugar.
  • Try different syrups like strawberry or mango for a new taste.
  • Use skimmed milk or almond milk instead of powdered milk for a different texture.

Variations

  • Adjust the amount of sweeteners to make it as sweet as you like.
  • For banana-flavored scramble, use 1 teaspoon of banana essence instead of pineapple syrup.
  • Toppings options: Milk powder, pinipig (rice crispies), candy sprinkles, wafer sticks, tapioca pearls, strawberry syrup, chocolate chips and mini marshmallows.

Storage

Unfortunately, this delicious treat is best served immediately!

Top Tips

  • Prepare all ingredients beforehand and store them in the fridge.
  • Use store-bought shaved ice if you’re in a hurry.
  • Don’t let the ice melt before mixing; it will dilute the flavors.
ice scramble drizzled with a chocolate syrup

Ingredients

Listed below are all the ingredients you will need:

ingredients for Ice Scramble

Instructions

In a large bowl, add shredded ice, pineapple syrup, powdered milk, sugar and mix until well combined:

mixture of shredded ice, pineapple syrup, powdered milk and sugar in a large bowl

Then in a serving bowl or cup, add the ice mixture, drizzle chocolate syrup, condensed milk, and chocolate sprinkles and best serve immediately:

drizzled chocolate syrup, condensed milk, and chocolate sprinkles on the ice scramble

Frequently Asked Questions

filipino ice scramble in tall grass
5 from 2 votes
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BEST Ice Scramble

A delicious, sweet and easy-to-make Filipino frozen dessert that is so refreshing and perfect to serve during hot summer days!
Prep Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: Filipino
Servings: 3
Calories: 313kcal

Ingredients

Ice Mixture:

  • 2 cups shredded ice
  • ½ cup concentrated pineapple syrup
  • ½ cup powdered milk
  • ¼ cup refined sugar

Toppings:

  • ¼ cup chocolate syrup
  • ⅓ cup condensed milk
  • 2 tablespoons chocolate sprinkles

Instructions

Prepare the Ice Mixture:

  • In a large bowl, combine the shredded ice, concentrated pineapple syrup, powdered milk, and refined sugar.
  • Mix until everything is well combined.

Assemble the Dessert:

  • In a serving bowl or cup, add the ice mixture.
  • Drizzle the top with chocolate syrup and condensed milk.
  • Sprinkle with chocolate sprinkles.

Serve:

  • Serve immediately and enjoy!
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Serving: 1gCalories: 313kcalCarbohydrates: 49gProtein: 9gFat: 9gSaturated Fat: 6gCholesterol: 32mgSodium: 148mgPotassium: 466mgFiber: 1gSugar: 45gVitamin A: 290IUVitamin C: 3mgCalcium: 299mgIron: 1mg
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Blueberry Popsicles with Yogurt

· 3 Comments

These Blueberry Popsicles with Yogurt, made of frozen blueberries, creamy yogurt and crunch cookie base, are a simple and delicious snack to whip up this summer to keep you cool and they’re actually healthy too!

Looking for more popsicle recipes? Try my delicious Piña Colada Mango Popsicles, Chia Strawberry Popsicles, or my Chocolatey Nutella Popsicles (using only 3 ingredients)!

delicious blueberry popsicles on a white plate and garnished with mint leaves and blueberries
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Substitutions

  • Fresh Blueberries: If you like fresh blueberries better, you can use them instead of frozen ones. This makes the popsicles taste better and gives them more vitamin C.
  • Vanilla Yogurt: Use vanilla yogurt instead of Greek yogurt for a sweeter taste. It adds a yummy vanilla flavor to your summer treat.
  • Blueberry Greek Yogurt Popsicles: For a healthier option, use blueberry Greek yogurt instead of plain Greek yogurt. This gives more blueberry flavor and adds extra protein and calcium.

Variations

  • Puree: Try blending other fruits into a puree and mixing them with the blueberry mixture. Mango, peach, or strawberry puree can add a bright flavor and extra vitamins to your popsicles.
  • Vegan Option: For a vegan version, use coconut milk and agave nectar instead of cream cheese, Greek yogurt, and honey. This dairy-free option still tastes creamy and delicious.
  • Nutritional Boost: Add a handful of spinach to the blueberry compote before blending it in a blender. This won’t change the flavor much but will add more vitamins, like vitamin C and potassium.

Storage

Store these popsicles in the freezer for up to 1 month without getting freezer burn. Wrap each popsicle with cling wrap or parchment paper, then put them in a freezer-safe bag.

Top Tips

  • Remove most of the liquid from the blueberries, or the compote will be too runny.
  • To easily take the popsicles out of the mold, run warm water over the mold for 15-30 seconds.
  • If you can’t find digestive biscuits, use graham crackers and add about 1 tablespoon of sweetener.
  • Use a blender to make the blueberry compote smoother by blending the defrosted blueberries into a puree before cooking. This makes the popsicles more uniform.
  • If you’re in a hurry, use smaller molds to reduce the freezing time. Smaller yogurt pops freeze faster and are just as tasty.

Ingredients

Listed below are all the ingredients you will need:

  • frozen blueberries
  • cream cheese
  • Greek yogurt
  • honey
  • lime juice
  • lime zest
  • digest cookies
  • melted butter

Equipment:

ingredients for blueberry popsicles with yogurt

Instructions

How to make compote:
Allow the frozen berries to defrost for at least 1 hour before starting.  Once defrosted, remove all the liquid except for about 2 tablespoons.

In a saucepan over medium heat, add 1 tablespoon of honey and cook until the blueberries are soft enough to mash. 

Mash only half of the blueberries using a spoon, then remove the saucepan from the fire and allow to cool completely. The blueberries should be an almost jam-like consistency:

mashed blueberries on a white bowl

In a medium size bowl, add cream cheese and beat using a hand held mixer until smooth and creamy. 

Then add yogurt, 4 tablespoons honey, lime juice, lime zest and whisk until just combined making sure to scrape down the sides of the bowl, set aside:

whisked yogurt, honey. lime juice and lime zest in a clear glass bowl

In a small bowl, add crushed cookies with the melted butter and mix until combined. 

Assembling the popsicles:

Layer the popsicle molds with the blueberry compote and cream cheese mixture until the molds are almost full. Then top with the cookie mixture and add in the popsicle sticks and pop into the freezer.

Freeze the blueberry yogurt popsicles for at least 6 hours (preferably overnight):

crushed cookies and added to the popsicle molds with the blueberry compote and cream cheese mixture

Frequently Asked Questions

delicious blueberry popsicles on a white plate and garnished with mint leaves and blueberries
5 from 2 votes
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Blueberry Popsicles with Yogurt

These delicious and easy to make Blueberry Popsicles with Yogurt made of frozen blueberries, yogurt and crushed cookies are perfect frozen treats for summer! They are creamy, healthy and kid-friendly!
Prep Time10 minutes
Chill Time8 hours
Total Time8 hours 10 minutes
Course: Dessert
Cuisine: American, Filipino
Servings: 6 popsicles
Calories: 127kcal
Author: Lainey

Equipment

  • Popsicle Mold
  • popsicle sticks

Ingredients

  • 1 ½ cups frozen blueberries
  • 1 (8oz) cream cheese
  • ½ cup Greek yogurt
  • 5 tablespoons honey divided
  • 1 teaspoon lime juice
  • ½ teaspoon lime zest
  • 6 digestive digestive cookies
  • 2 tablespoons melted butter

Instructions

Blueberry Compote:

  • Allow the frozen berries to defrost for at least 1 hour before starting.  Once defrosted, remove all the liquid except for about 2 tablespoons.
  • In a saucepan over medium heat, add 1 tablespoon of honey and cook until the blueberries are soft enough to mash. 
  • Mash only half of the blueberries using a spoon, then remove the saucepan from the fire and allow to cool completely. The blueberries should be an almost jam-like consistency.

Cheesecake:

  • In a medium size bowl, add cream cheese and beat using a hand held mixer until smooth and creamy.
  • Then add yogurt, 4 tablespoons honey, lime juice, lime zest and whisk until just combined making sure to scrape down the sides of the bowl, set aside.

Cookie Base:

  • In a small bowl, add crushed cookies with the melted butter and mix until combined.

Assembling the popsicles:

  •  Layer the popsicles molds with the blueberry compote and cream cheese mixture until the molds are almost full.
  • Top with the cookie mixture
  • Add in the popsicle sticks and pop into the freezer and freeze for 6 hours or best overnight.
  • To serve, run warm water over the popsicle mold for about 10 seconds to make it easier to remove popsicles.
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Serving: 1servingCalories: 127kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 13mgSodium: 50mgPotassium: 67mgFiber: 1gSugar: 19gVitamin A: 158IUVitamin C: 4mgCalcium: 25mgIron: 1mg
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Healthy Zucchini Muffins

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These Healthy Zucchini Muffins are moist, fluffy, and easy to make! It's foolproof and packed with pantry ingredients like flour, cinnamon, oil, and sugar!

Needing more muffin recipes? Try these Blueberry Lemon Poppy Muffins, Vegan Banana Chocolate Muffins, or the classic Banana Muffins topped with cinnamon sugar streusel.

zuchinni muffins and cups of chocolate drinks in a tray
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Top Tips

  • Make sure to remove as much moisture from the zucchini after shredding, if not, the muffins will become soggy.
  • I like my muffins less sweet, so I only add ½ cup sugar and it tasted amazing. Feel free to add less sugar for a less sweet muffin.
  • Storage: Keep at room temperature for up to 4 days loosely covered on the counter.
  • Freezing muffins: Muffins can be frozen after baking (make sure to completely cool). Then place in a freezer-safe bag or container, remove air, and store for up to 2 months.
    • To thaw, place on the counter for several hours.

Substitutions

  • All-Purpose Flour: If you want to make the muffins gluten-free, you can use a gluten-free flour blend instead of all-purpose flour. Make sure the blend is suitable for baking.
  • Coconut Sugar: Coconut sugar can be replaced with an equal amount of brown sugar, granulated sugar, or a sugar substitute like stevia or monk fruit sweetener. Adjust the sweetness according to your taste.
  • Eggs: To make the muffins vegan, replace each egg with a flaxseed or chia seed egg. Mix 1 tablespoon of ground flaxseeds or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it becomes gelatinous.
  • Vegetable Oil: Instead of vegetable oil, you can use melted unrefined coconut oil, olive oil, or melted butter. Keep in mind that using butter will make the muffins non-vegan.
  • Zucchini: If zucchini is not available, you can substitute it with grated carrots, shredded apples, or mashed bananas. These alternatives will add moisture and flavor to the muffins.
  • Vanilla Extract: If you don't have vanilla extract, you can omit it or use other extracts like almond extract or lemon extract for a different flavor profile.
  • Raisins: The raisins can be omitted if you have allergies or prefer not to use them. You can also replace it with other add-ins like chocolate chips, dried cranberries, or shredded coconut.
zucchini muffins on a dessert plate along with the two cups of chocolate drink on a tray

Variations

  • Chocolate Chip Zucchini Muffins: Add ½ to ¾ cup of dark chocolate chips or semi-sweet chocolate chips to the batter for a chocolatey twist.
  • Nutty Zucchini Muffins: Increase the amount of chopped nuts (such as walnuts, pecans, or almonds) to ¾ cup or add a combination of different nuts for added crunch and flavor.
  • Spiced Zucchini Muffins: Add 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg or pumpkin spice blend to the dry ingredients for a warm and cozy flavor profile.
  • Cream Cheese Swirl Zucchini Muffins: After portioning the muffin batter into the muffin cups, add a dollop of softened cream cheese to the center of each muffin and swirl it gently with a toothpick for a creamy surprise inside.

Storage

  • Cool Completely: Allow the muffins to cool completely on a wire rack before storing them. This prevents excess moisture from accumulating inside the storage container.
  • Room Temperature: If you plan to consume the muffins within 1-2 days, you can store them at room temperature in an airtight container or a resealable plastic bag. Make sure the container is tightly sealed to maintain freshness.
  • Refrigeration: For longer storage (up to 4-5 days), refrigerate the muffins in an airtight container. This helps to preserve their freshness and prevents them from spoiling quickly.
  • Freezing: Muffins can also be frozen for extended storage. Once they have cooled completely, place them in a single layer on a baking sheet and freeze them for about 1-2 hours until they are firm. Then, transfer the frozen muffins to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
    • Thawing: When you're ready to enjoy the frozen muffins, thaw them at room temperature or gently reheat them in the microwave for a few seconds to restore their softness and freshness.

Ingredients

Listed below are all the ingredients you will need:

ingredients for Zucchini muffins
  • all-purpose flour
  • granulated sugar
  • baking powder
  • baking soda
  • salt
  • cinnamon
  • large eggs
  • vegetable oil
  • zucchini
  • raisins, optional

Instructions

Preheat oven to 350 degrees and fill muffin pan with liners.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and cinnamon until combined, set aside:

flour, sugar, baking powder, baking soda, salt and cinnamon mixture in a large bowl with a whisk

In a small bowl, add raisins and sprinkle with about ½ teaspoon of flour mixture. This will help them from sinking to the bottom, set aside.

In a small bowl, whisk together eggs and oil:

raisins sprinkled with flour mixture in a small bowl, and eggs with oil mixture in another small-sized bowl beside a large bowl with the dry ingredients

Then add egg mixture to the dry ingredients and blend just until combined. Stir in zucchini and raisins, if using:

added the egg mixture, squeezed zucchini and raisins with flour into the dry ingredients

Mix until just combined, and then pour into the muffin pan filling it up about ¾ full.

Bake for 12-15 minutes or until a toothpick inserted in a middle comes out clean and remove from the oven and cool completely on a wire rack.

poured the batter into the muffin pan

Frequently Asked Questions

zucchini muffins on a dessert plate
5 from 1 vote
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Healthy Zucchini Muffins

Moist, fluffy and delicious muffins that are easy to make and great for a healthy breakfast or snacks!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Filipino
Servings: 12 muffins
Calories: 2782kcal

Ingredients

  • 1 ½ cups all purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 large eggs
  • ½ cup vegetable oil
  • 2 cups zucchini
  • ½ cups raisins

Instructions

  • Preheat oven to 350 degrees F and fill muffin pan with liners.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and cinnamon until combined, set aside.
  • In a small bowl, add raisins and sprinkle with about ½ teaspoon of flour mixture. This will help them from sinking to the bottom, set aside.
  • In a small bowl, whisk together eggs and oil, then, add egg mixture to the dry ingredients and blend just until combined.
  • Stir in zucchini and raisins, if using  and then pour into the muffin pan filling it up about ¾ full.
  • Bake for 12-15 minutes or until a toothpick inserted in a middle comes out clean
  • Remove from the oven and cool completely on a wire rack
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Serving: 1gCalories: 2782kcalCarbohydrates: 410gProtein: 35gFat: 120gSaturated Fat: 92gTrans Fat: 1gCholesterol: 327mgSodium: 2093mgPotassium: 1576mgFiber: 13gSugar: 207gVitamin A: 974IUVitamin C: 48mgCalcium: 268mgIron: 13mg
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Amazing Filipino Green Mango Shake

· 10 Comments

This Amazing Filipino Green Mango Shake is refreshingly delicious and super easy to make! You just need 5 simple ingredients and a few minutes to make it. It's sweet and tangy, perfect for any time you need a quick treat.

Looking for more mango recipes? Try my refreshing Vegan Mango Ice Candy, Pina Colada Mango Popsicles, or some delicious drinks like my Pineapple Mango Smoothie or the fan-favorite Mango Shake!

green mango shake in a tall glass with a green straw
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What is a Green Mango?

In the Philippines, there's a special mango called the evergreen mango, or green mango. It stays green even when ripe and has a sweet and sour taste. Green mangoes are popular in the summer and during holidays like fiestas. They're loved for their unique flavor and are used in many traditional dishes and drinks.

Ingredients

Listed below are all the ingredients you will need:

ingredients for green mango shake

Instructions

Place the green mango chunks, banana, milk, sugar, and ice cubes in the blender and blend until smooth.  A High-speed blender will take about 1 minute, but all other blenders will take about 2-3 minutes.

Transfer to a tall glass and serve immediately:

green mango chunks, banana, milk, sugar, and ice cubes in the blender

Substitutions

  • Mango Alternatives: Swap Filipino Green mangoes for any ripe mango.
  • Milk Option: Opt for evaporated milk if whole milk is unavailable. If you're plant based, use your favorite one.

Variations

  • Tropical Flavor: Add a splash of Del Monte sweetened pineapple juice drink.
  • Nutrient Boost: Increase protein by incorporating Greek yogurt.
  • Sweetness Options: Experiment with agave or coconut sugar for different flavors.

Storage

  • Fresh Enjoyment: Best served fresh; store leftovers in the fridge for a few hours.
  • Mixing Reminder: Stir well before serving to mix any separation.

Top Tips

  • Consistency Trick: Freeze mango flesh in ice trays for a thicker shake.
  • Chill Factor: For a colder shake, consider adding additional ice cubes.
  • Sweetness Control: Adjust sweetness with sugar, one tablespoon at a time.

Frequently Asked Questions

What do Filipinos eat with green mango?

Filipinos often enjoy green mangoes with a sprinkle of salt or a dip made from bagoong (fermented shrimp paste). It's a delightful combination of sweet and salty flavors that's popular as a snack or appetizer.

Why do Filipinos love mangoes?

Filipinos love mangoes not only for their delicious taste but also for mango health benefits. Mangoes are rich in vitamin C, calcium, potassium, antioxidants, and fiber, making them a nutritious addition to any diet.

Which type of mango are best for mango shakes?

For mango shakes, ripe Philippine mangoes are the best choice. Their sweet and juicy flesh lends a rich flavor and creamy texture to the beverage, resulting in a truly refreshing and satisfying drink.

delicious green mango shake in a tall glass with a green straw
4.75 from 4 votes
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Amazing Filipino Green Mango Shake

This is a quick and easy 5-ingredient Amazing Filipino Green Mango Shake recipe that is healthy, and delicious! It's a perfect drink for a hot day, providing a nutritious boost from the fruit and other simple ingredients.
Prep Time3 minutes
Total Time3 minutes
Course: drink
Cuisine: Filipino
Servings: 2
Calories: 508kcal

Ingredients

  • 1 cup green mango deseeded and cut into chunks
  • 1 banana
  • 1 cup whole milk
  • 3 ½ tablespoons brown sugar
  • 1 ¼ cups ice

Instructions

  • Place the green mango chunks, banana, milk, sugar, and ice cubes in the blender and blend until smooth.  A High-speed blender will take about 1 minute, but all other blenders will take about 2-3 minutes.
  • Pour into a tall glass and serve immediately.
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Serving: 1gCalories: 508kcalCarbohydrates: 104gProtein: 10gFat: 9gSaturated Fat: 5gCholesterol: 24mgSodium: 131mgPotassium: 1068mgFiber: 6gSugar: 90gVitamin A: 2244IUVitamin C: 70mgCalcium: 335mgIron: 1mg
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Tofu Satay with Peanut Sauce

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This Tofu Satay with Peanut Sauce is flavor-packed with curry paste, peanut butter, and more! It's served with a creamy peanut dipping sauce that will leave you wanting for more!

Love tofu dishes? Try my Tofu Poke, Tofu Wraps, or Tofu Kilawin (Vegan Fish)!

Tofu Skewers with Peanut Sauce and garnished with coriander

What is Tofu Satay?

This Tofu Satay recipe is tofu marinated in a red/yellow Thai curry paste, coconut and other delicious ingredients. Then it's placed onto skewers and baked or grilled to be cooked. It's a great dish to serve for a healthy lunch or dinner with the whole family. It's easy to make, tasty, and rich in protein!

Tips & Procedures:

  • Check the curry paste for vegan friendliness as some brands contain fish oil.
  • Before cutting the tofu into pieces, press the tofu to remove access water for optimal taste!
  • Feel free to use seitan, tempeh, or your favorite protein
  • For variations, add red bell peppers, mushrooms, or zucchini to the skewers.
  • If you have extra peanut sauce, use it in a stir fry or use it as a dressing by thinning it out with water.
  • Storage: Tofu satay should keep in a sealed container in the refrigerator for 2-3 days. Peanut sauce for 7 days in the refrigerator.
tofu sayang with peanut sauce on a gray plate


How to Make Tofu Satay with Peanut Sauce:

Listed below are all the ingredients you will need:

Ingredients: 

  • firm tofu
  • chopped peanuts 
  • chopped cilantro (for garnish)

Marinade:

Peanut Sauce:

Tofu Satay Ingredients

Preheat the oven to 400 degrees Fahrenheit. Next, combine all the marinade ingredients in a large bowl and toss in the tofu and marinate for 15 minutes:

tofu and marinade ingredients combined on a large bowl

Place the tofu pieces into the skewers with 3-4 pieces, then on a wire rack to bake in the oven for 25 minutes:

tofu cubes placed on skewers then arranged on a wire rack to bake

Meanwhile, combine the ingredients for peanut sauce in a small saucepan and Simmer for 3 minutes or until thickened while constantly stirring. Pour the sauce into a small bowl and set aside:

simmered and stirred the ingredients of peanut sauce in a small saucepan using a wooden ladle

Remove the baked tofu from the oven and brush with the peanut sauce and sprinkle with chopped peanuts and cilantro before serving:

baked tofu brushed with the peanut sauce and sprinkled with chopped peanuts and cilantro

Frequently Asked Questions:

Can I use soft or medium firm tofu?

No, firm or extra firm tofu works best.

Can I grill my satay?

Absolutely! 10 to 12 minutes on each side on a low flame should do it!

baked tofu on skewers with a small bowl of delicious peanut sauce
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Tofu Satay with Peanut Sauce

A flavor-packed vegan dish made of marinated and baked tofu skewers with a creamy peanut dipping sauce. It's super easy to make, delicious and addicting!
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Course: Appetizer
Cuisine: Filipino
Servings: 4
Calories: 618kcal

Equipment

  • 8 wooden skewers

Ingredients

  • 16 oz firm tofu diced into 1-inch thick
  • ¼ cup chopped peanuts
  • chopped cilantro for garnish

Marinade:

  • ½ cup coconut milk
  • 3 tablespoons vegetable oil
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon red/yellow Thai curry paste heaping
  • ½ teaspoon minced garlic
  • ⅓ teaspoon salt

Peanut Sauce

  • ¾ cup coconut milk
  • ½ cup smooth roasted peanut butter
  • ½ cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon red Thai curry paste heaping
  • 1 tablespoon soy sauce
  • pinch salt

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • In a large bowl, mix together the marinade ingredients.
  • Toss in the tofu and marinate for 15 minutes.
  • Insert the tofu pieces into the skewers, you'll have beetween 3-4 pieces on each skewer.
  • Place on oven safe wire rack on a cookie sheet and bake for 25 minutes.
  • Meanwhile in a small saucepan over medium low heat, add the peanut sauce ingredients and simmer for 3 minutes or until thickened while stiring constantly.
  • Pour the sauce into a small bowl and set aside.
  • Remove the baked tofu from the oven and brush with peanut sauce and sprinkle with chopped peanuts and cilantro before serving.
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Serving: 1gCalories: 618kcalCarbohydrates: 24gProtein: 23gFat: 52gSaturated Fat: 27gSodium: 862mgPotassium: 456mgFiber: 4gSugar: 14gVitamin A: 788IUVitamin C: 1mgCalcium: 189mgIron: 5mg
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Cool and Creamy Filipino Mango Sago Recipe

· 6 Comments

This Mango Sago is a satisfying summer dessert filled with fresh mango chunks, tapioca pearls, and coconut milk!

Love mangos? Try my Mango Ice Cream, Mango Float, or my Whipped Mango Drink (Dalgona Inspired)! Or love Mochi? Try my Mango Mochi!

delicious mango tapioca in a glass cup with stainless spoon
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What is Mango Sago?

It's a popular Asian dessert, usually served in Asian restaurants or stores. It is said to have originated in Hong Kong, but its popularity spread to neighboring countries like the Philippines, China, and Singapore.

putting mango tapioca in three glass cups from a large bowl using a stainless serving spoon

Ingredients

  • ripe mangoes
  • mango juice 
  • coconut milk 
  • sugar 
  • tapioca pearls 
  • evaporated milk
ingredients for mango sago recipe

Instructions

Follow the directions on how to cook the tapioca pearls, making sure to drain the pearls completely.

In a blender, add 1 cup of diced mangoes, mango juice, and coconut milk, and blend until smooth.

Next, transfer to a large mixing bowl and stir the remaining ingredients until fully combined and chill before serving.

added diced mangoes, mango juice, coconut milk in a blender and transferred the puree in a large bowl

Substitutions

  • If you can't find sago pearls, you can use tapioca pearls.
  • If you don't have mango available, you can serve it with fresh berries, pineapple, or even frozen fruit!
  • If you want to make this dairy-free use your favorite plant based milk instead.

Variations

  • The best kinds of mangos to use are Carabao or Alphonso mangos! These mangos are usually sweeter than any other mango variety! You can find them at your local Asian market or Trader Joe's.
  • Instead of using granulated sugar, use ¼ cup of condensed milk. If you want it less sweet, add less.
  • If your mangos are really sweet, add less sugar.
  • If you looking for more texture instead of only using mango juice, use mango puree

Storage

  • Store in the fridge for up to 5 days in an airtight container.

Frequently Asked Questions

Is tapioca pearls and sago the same?

No. Tapioca pearls are made from the starch of cassava while sago is made from the starch of tropical palm trees. But they taste very similar.

Does sago need to be soaked?

No, it will affect the texture, just follow the directions of the package.

How does sago taste like?

Neutral tasting very similar to tapioca pearls.

delicious mango sago in a glass cup
4.63 from 8 votes
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Filipino Mango Sago Recipe

A sweet and delicious summer dessert made of fresh mangos chunks, tapioca pearls, and coconut milk!
Prep Time15 minutes
Chill Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Filipino
Keyword: Mango Sago
Servings: 4
Calories: 431kcal

Ingredients

  • 2 ½ cups diced mango flesh
  • 1 cup mango juice
  • ½ cup coconut milk
  • 3 tablespoons granulated sugar
  • 1 ⅓ cups cooked tapioca pearls
  • ¾ cups evaporated milk

Instructions

  • In a blender, add 1 cup of diced mangoes, mango juice, coconut milk, and puree until smooth.
  • Follow the directions on how to make tapioca pearls.
  • Transfer to a large bowl and mix the remaining ingredients until fully combined.
  • Chill in the refridgerator for at least 30 minutes before serving.
Leave a Comment
Serving: 1gCalories: 431kcalCarbohydrates: 83gProtein: 5gFat: 10gSaturated Fat: 8gCholesterol: 14mgSodium: 59mgPotassium: 402mgFiber: 2gSugar: 37gVitamin A: 1665IUVitamin C: 48mgCalcium: 163mgIron: 2mg

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Vegan Oatmeal Burgers

· 2 Comments

Try these scrumptious and grill-worthy vegan oatmeal burgers that are packed with flavor and nutrition! You will surely enjoy a burger that’s both delicious and healthy in this easy vegan recipe!

Looking for more grill recipes? Try my vegan Filipino Chicken Barbecue (Veggie Chicken Inasal) or my Filipino Grilled Mushrooms (Vegan Isaw) or my Grilled Eggplant with Coconut Milk!

a vegan oatmeal burger on cooling rack
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What is a Vegan Oatmeal Burger?

A vegan oatmeal burger is a filling, plant-based burger patty made with oats, white beans, tomato sauce, spices, and seasoning. The base is made of oats and white beans, which provide a satisfying texture, and the seasonings give a rich taste, making this a healthy and simple meal to prepare.

The combination of the ingredients and the forming of the mixture into patties results in a delightful alternative to meat-based oat burgers, ideal for a healthy lifestyle. Burgers are usually pan-fried till golden brown on both sides, producing a firm, delicious patty.

These burgers, which are high in fiber and plant-based protein, make for a nutritious and filling lunch or dinner. Are you ready to give this veggie burger recipe a try? Learn more about this dish and cook it yourself today!

Variations

  • Mexican-Inspired: Add corn, jalapeños, black beans, and smoky paprika, salsa for bold tastes.
  • BBQ-Flavored: Serve with coleslaw and BBQ sauce, smoked paprika, and green bell peppers.
  • Mediterranean Style: Serve with hummus or tzatziki, and garnish with sun-dried tomatoes, olives, oregano, and parsley.

Substitutions

  • Oil: If you don't have olive oil on hand, avocado, vegetable or canola oil works. You may use water or vegetable broth to moisten the mixture or to sauté the onions for a lower-fat option.
  • Onion: Use yellow onion, shallots, or scallions instead of red onion, if unavailable.
  • Beans: You may replace white beans with chickpeas for a similar flavor, black beans for bold taste, and lentils for a heartier texture.
  • Tomato Sauce: Alternatively, you can use ketchup, salsa, or crushed tomatoes instead of tomato purée or sauce.
  • Herbs: If cilantro is not available, substitute parsley, mint, or basil.

Storage

  • Store in an airtight container and refrigerate for up to 5 days or in a freezer for one month.

Ingredients

Listed below are all the ingredients you will need:

ingredients for vegan oatmeal burgers recipe

Instructions

Heat a medium-sized pan over medium heat with 1 tablespoon oil and cook onion until tender, about 3 minutes. Remove the pan from the stove and allow it to cool down.

In a mixing bowl, add beans and mash with a fork, then add tomato purée, oats, cilantro, lemon juice, spices, onion, and mix until combined:

mashed beans with tomato purée, oats, cilantro, lemon juice, spices, onion

Divide into 3 balls and press with your hands to form 3 patties. Then heat a pan or skillet with 2 tablespoons oil on medium heat, cook patties until golden brown:

cooking three vegan oatmeal patties on a pan

Serve as a burger in buns or eat with rice. Enjoy!

Top Tips

  • Make sure to use quick oats, rolled oats take longer to cook.
  • Fresh or canned white beans work, use whatever you have on hand.
  • If you want smaller patties, you can easily divide the patties into 6.

FAQ

delicious vegan oatmeal burger
4.50 from 4 votes
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Vegan Oatmeal Burgers

Try these quick and easy to make vegan oatmeal burgers for a healthy, filling and scrumptious meal!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course, Snack
Cuisine: American, Filipino, Vegan
Servings: 3 patties
Calories: 311kcal

Ingredients

  • 3 tablespoons olive oil
  • 1 small red onion chopped
  • 200 grams white beans drained and washed
  • ¼ cup tomato sauce
  • ⅔ cups quick oats
  • ¼ cup fresh cilantro finely chopped
  • juice of half lemon
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cayenne pepper
  • ¾ teaspoon sea salt
  • ½ teaspoon black pepper

Instructions

  • Heat a medium-sized pan over medium heat with 1 tablespoon oil and cook onion until tender, about 3 minutes. Remove the pan from the stove and allow it to cool down.
  • In a mixing bowl, add beans and mash with a fork.
  • Then, add tomato sauce, oats, cilantro, lemon juice, spices, and onion, and mix until combined.
  • Divide into 3 balls and press with your hands to form 3 patties.
  • Heat a pan with 2 tablespoons oil on medium heat, and cook patties on both sides until golden brown.
  • Serve it as a burger or eat it with rice.
Leave a Comment
Serving: 1burger pattyCalories: 311kcalCarbohydrates: 35gProtein: 10gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 687mgPotassium: 598mgFiber: 7gSugar: 3gVitamin A: 467IUVitamin C: 5mgCalcium: 95mgIron: 4mg
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Berry Fruit Tart

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This Berry Fruit Tart has a sweet creamy base, loads of fresh fruit, and it's vegan! Make up this summery fresh fruit tart that is perfect for picnics- since nothing says summer like picnics and fresh fruit!

Here are more fruity desserts you will want to try: Vegan Fruit Cheesecake, White Chocolate Fruit Tart, my refreshing Filipino Fruit Salad, or these Easy Fruit Popsicles!

delicious berry fruit tart on a table

Tips & Variations:

  • Tart Shell Variations: Feel free to use almonds, cashews, or a mix of nuts!
  • Use pitted dates or if they have pits, make sure to remove them before blending!
  • It's important to use coconut cream, this is what helps solidify the filling. If you can't find coconut cream, use full-fat coconut milk and place it in the fridge overnight. When you open the can, scrape the thickened top layer, measure, then use!
  • Make in Advance: Make the filling separately and store it in an airtight container in the refrigerator. Wash the fruit and store in the fridge, bake the pie crust and store in plastic baggie at room tempature, and the tart shell should be covered and stored at room temperature. When ready to eat, assemble and serve!
  • Storage: Store in the refrigerator covered in plastic wrap for up to 5 days!
a slice of berry fruit tart topped with mixed berries on a white plate


How to Make Berry Fruit Tart:

Listed below are all the ingredients you will need:

Tart shell:

  • dates
  • mixed nuts
  • almond flour

Cream:

Topping:

  • strawberries
  • blackberries
  • blueberries
  • cherries
  • raspberries
  • pie shell
delicious fruit Tart with blackberries in a small bowl

Frequently Asked Questions:

How to glaze the fruit?

Pick a jam or jelly that will compliment the color and flavor of the tart. In a small saucepan, add 1 tablespoon of water and ½ cup of jelly or jam. Heat over medium heat until mixture is liquefied. If using jam, strain the mixture through a fine mesh strainer to remove any lumps or seeds. Allow it to cool, then gently brush over fruit fruits.

Can I use other fruits?

Absolutely! You can use mango, tangerines, peaches, whatever your heart desires!

pretty and delicious berry fruit tart on a table
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Berry Fruit Tart

An easy and healthy fruit dessert with a sweet creamy base and topped with mixed fresh berries!
Prep Time25 minutes
Cooling time8 hours
Total Time8 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 1 Tart Pie
Calories: 3502kcal

Ingredients

Tart Crust

  • 1 cup dates
  • 1 cup mixed nuts
  • 1 cup almond flour

Filling:

  • 1 cup almond milk
  • 3 packages gelatin
  • ½ cup coconut cream
  • 1 cup strawberries
  • 1 tablespoon honey

Topping

  • strawberries
  • blackberries
  • blueberries
  • cherries
  • raspberries
  • 1 pie crust

Instructions

Tart Crust:

  • In a food processor, pulse dates, mixed nuts and almond flour until no large pieces remain.
  • Press into the tart pan and place in the freezer for at least 20 minutes.

Filling:

  • In a blender, add almond milk, gelatin, coconut cream, strawberries, honey and blend until smooth and creamy.
  • Pour mixture into tart pan, gently cover with cling wrap and allow them to sit overnight in the refrigerator.

Mini Cookies:

  • Preheat the oven to 350F and line a cookie sheet with a baking mat or parchment paper.
  • Unroll the pie shell and use mini cookie cutters to cut out shapes. Place in oven for 10 minutes or until just slightly brown,
  • Allow it to cool completely, then top tart with fruit and mini cookies.
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Serving: 1gCalories: 3502kcalCarbohydrates: 291gProtein: 141gFat: 220gSaturated Fat: 65gSodium: 1212mgPotassium: 2624mgFiber: 47gSugar: 122gVitamin A: 55IUVitamin C: 89mgCalcium: 809mgIron: 20mg
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Korean Zucchini Pancakes

· 3 Comments

These Korean Zucchini Pancakes are made with summer zucchini and are quick, easy and so delicious! Make these for an appetizer, snack, or light meal!

Love Pancakes? Try my Fluffy Japanese Souffle Pancakes, Egg-Free Pancakes, or my Butter Pecan Pancakes!

Zucchini Pancakes on a white plate and garnished with green onions
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Health Benefits of Zucchini

  • Low in Calories: Only about 19 calories per cup, ideal for weight management.
  • Nutrient-Rich: Good source of vitamins A, C, K, folate, potassium, and magnesium.
  • High in Antioxidants: Contains lutein and zeaxanthin, beneficial for eye health.
  • Promotes Digestion: High fiber content aids in digestion and prevents constipation.

Substitutions

  • Spices: Use chopped green onions, scallions or garlic instead of minced onions for different flavor profiles.
  • Other Oils: Substitute with canola oil or sesame oil if vegetable oil isn't available.

Variations

  • Cheese Zucchini Pancakes: Add grated cheese to the batter for extra flavor.
  • Spicy Zucchini Pancakes: Increase chili powder or add chopped jalapeños for heat.
  • Herbed Zucchini Pancakes: Mix in chopped herbs like parsley or dill for freshness.

Storage

If you have any leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to two days. To reheat, simply place them in a hot skillet for 2 minutes on each side or in the oven at 350°F for about 10 minutes.

Top Tips

  • Zucchini: Feel free to use any type of zucchini you have available- any works as long as it's firm, smooth, and has a slight gloss.
  • It's best to use a cheesecloth when squeezing the water from the zucchini, however, if you don't have that available a clean handkerchief (I've used this kind of handkerchief) or even a thin pillowcase would work!
  • Sauce: You can eat this plain or in your favorite sauce. Here's a simple one: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, a bit of black pepper, then mix until combined.
a stack of sliced Zucchini Pancakes on a white plate and garnished with green onions

Ingredients

Listed below are all the ingredients you will need:

  • zucchini
  • salt 
  • pancake mix 
  • water  
  • egg
  • onions
  • chili powder 
  • vegetable oil
ingredients for Zucchini Pancake recipe

Instructions

In a large bowl, add grated zucchini, and salt and allow it to sit for 15 minutes. After 15 minutes, squeeze the liquid out of the zucchini using a cheesecloth:

grated zucchini and salt mixture in a large bowl then poured in a strainer

In a large bowl, add zucchini, pancake mix, water, large egg, minced onions, chili powder, and stir to combine:

zucchini, pancake mix, water, large egg, minced onions, and chili powder mixed in a large bowl

In a large pan, add oil over medium-high heat.  Using an ice cream scooper or big spoon, scoop out the batter and place it into the heated large skillet, if possible place three to four pancakes at once. 

Cook the korean pancakes for 2 minutes on each side until light golden brown and repeat the process with the remaining batter:

cooked the zucchini pancakes in a large pan

Frequently Asked Questions

a stack of Zucchini Pancakes garnished with green onions
5 from 2 votes
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Korean Zucchini Pancakes

An easy and healthy Korean Zucchini Pancakes recipe made with zucchini, pancake mix, egg and chili powder.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Filipino, korean
Servings: 2
Calories: 260kcal

Ingredients

  • 11 oz grated zucchini
  • ½ teaspoon salt
  • ½ cup pancake mix
  • ¼ cup water
  • 1 large egg
  • 1 oz onions minced
  • ¼ teaspoon chili powder
  • 2 tablespoons vegetable oil

Instructions

  • In a large bowl, add grated zucchini, salt and allow it to sit for 15 minutes. After 15 minutes, squeeze the liquid out of the zucchini using a cheesecloth.
  • In a large bowl, add zucchini, pancake mix, water, large egg, minced onions, chili powder, and stir to combine.
  • In a large pan, add oil over medium-high heat.
  • Using an ice cream scooper, scoop out the batter and place it into the heated skillet, if possible place three to four pancakes at once.
  • Cook the pancakes for 2 minutes on each side until lightly golden and repeat the process with the remaining batter.
  • Serve with a soy sauce-based dipping sauce ane best served immediately.
Leave a Comment
Serving: 1gCalories: 260kcalCarbohydrates: 16gProtein: 8gFat: 19gSaturated Fat: 13gTrans Fat: 1gCholesterol: 116mgSodium: 800mgPotassium: 532mgFiber: 3gSugar: 5gVitamin A: 603IUVitamin C: 29mgCalcium: 114mgIron: 2mg
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Best Buko Pandan Drink

· 1 Comment

Quench your thirst and beat the summer heat with this refreshing drink—Buko Pandan Drink! It's made with fresh coconut meat and coconut water!

Love coconut? Try my Buko Pandan Dessert (Coconut Pandan Dessert), Buko Pandan Ice Cream Coconut Pandan Ice Cream, or my delicious Buko Pie (Coconut Pie)!

a glass of buko pandan juice and a spoonful of shredded fresh coconut meat above it
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What is Buko Pandan made of?

Buko Pandan is usually made of young coconut meat, pandan-flavored gelatin, condensed milk, coconut water, and optional tapioca pearls, creating a refreshing Filipino dessert salad and is considered a street food in the PHilippines.

What is Pandan?

It's a leaf that is used in dessert or savory dishes in the Southeast Asia countries like the Philippines to name a few. The Pandan leaf is not usually eaten but flavors the food and has an incredibly sweet and mild aroma.

Pandan Health Benefits:

  • Assists in lowering blood pressure
  • Controls blood sugar levels
  • Assists in pains and cramps
  • Alleviates Gout
  • Good for skin and hair health

Top Tips

  • Drizzle coconut cream on top of the drink for a richer and creamier texture.
  • Add a drizzle of condensed milk for extra sweetness and creaminess.
  • Blend the drink with a scoop of coconut or pandan-flavored ice cream for a decadent treat.

Substitutions

  • Coconut Water: Substitutable with regular water, pineapple juice, or apple juice for a different flavor profile.
  • Pandan Powder or Syrup: If pandan powder or syrup is unavailable, you can use vanilla extract or essence for a similar aromatic note. Matcha powder can also provide a green color if desired.
  • Soy Milk: Substitute with almond milk, coconut milk, or regular dairy milk for a creamy texture.
  • Fresh Coconut Meat: Replace with diced avocado for creaminess, or omit for a lighter drink. Alternatively, use pieces of lychee or melon for added texture and flavor.

Variations

Fruit Additions:

  • Mango: Add diced ripe mangoes for a tropical twist and extra sweetness.
  • Pineapple: Include chunks of fresh pineapple to add a tangy flavor to the drink.
  • Strawberries: Mix in sliced strawberries for a refreshing and colorful addition.

Toppings:

  • Bubble Tea Style: Add cooked tapioca pearls or Sago Pearls (boba) for a fun and chewy texture similar to bubble tea.
  • Chia Seeds: Substitute tapioca pearls with chia seeds soaked in water for a healthier alternative.
  • More toppings to add: pandan jelly, jelly cubes, gulaman, coconut strips, nata de coco, agar-agar, drizzle of all purpose cream to make it creamy.

Storage

  • If you have leftover Buko Pandan Drink, transfer it to an airtight container or pitcher. Store it in the refrigerator for up to 2-3 days to maintain freshness. Before serving again, give it a good stir or shake to recombine any separated ingredients.

Ingredients

ingredients for buko pandan juice recipe

Instructions

In a large pitcher pitcher, add 800 ml coconut water, and pandan powder and mix until well combined.

Next add soy milk, and fresh coconut meat and mix until combined:

mixed coconut water, pandan powder, soy milk, fresh coconut meat in a pitcher with a wooden spoon

Chill for at least 30 minutes and serve immediately:

a glass of buko pandan juice with a blue and white colored cloth underneath

Frequently Asked Questions

a glass of delicious buko pandan juice
5 from 1 vote
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BEST Buko Pandan Drink

Here's a refreshing, creamy, and healthy coconut pandan drink that can quench your thirst during hot summer days!
Prep Time5 minutes
Chill Time30 minutes
Total Time35 minutes
Course: Dessert, drink
Cuisine: Filipino
Servings: 4 cups
Calories: 541kcal

Ingredients

  • ¾ cups coconut water
  • 1 ½ tablespoons pandan powder or syrup
  • 1 cup soy milk
  • 1 cup fresh coconut meat

Pandan Syrup*

  • 25 pandan leaves
  • ½ cup water
  • ½ cup sugar

Instructions

Buko Pandan Drink:

  • In a medium-size pitcher, add 800 ml coconut water, pandan powder and mix until well combined.
  • Next add soy milk, fresh coconut meat and mix until combined.
  • Chill for at least 30 minutes and serve immediately.

Pandan Syrup:

  • Prepare the Pandan Leaves: Rinse 25 pandan leaves under cold water to remove any dirt or debris. Trim off any tough ends, then cut the leaves into smaller pieces to help release their flavor.
  • Combine Ingredients in Saucepan: In a saucepan over high heat, combine ½ cup of water and ½ cup of sugar. Stir until the sugar is completely dissolved.
  • Add Pandan Leaves: Add the cut pandan leaves to the saucepan with the water and sugar mixture. Stir to combine, ensuring that the pandan leaves are fully submerged in the liquid.
  • Simmer: Bring the mixture to a gentle simmer over low heat. Cover the saucepan with a lid and let it simmer for about 20 minutes. This allows the pandan leaves to infuse their flavor into the syrup.
  • Cool and Strain: Once the syrup has finished simmering, remove it from the heat and allow it to cool slightly. Then, strain the syrup through a fine sieve or cheesecloth to remove the pandan leaves and any solid particles.
  • Store: Transfer the strained pandan syrup to a clean, airtight container. Allow it to cool completely before sealing the container and storing it in the refrigerator. The pandan syrup can be kept refrigerated for up to 1-2 weeks.
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Notes

*Making your own syrup is optional. 
Serving: 1gCalories: 541kcalCarbohydrates: 50gProtein: 15gFat: 33gSaturated Fat: 26gSodium: 974mgPotassium: 2618mgFiber: 17gSugar: 32gVitamin A: 927IUVitamin C: 39mgCalcium: 534mgIron: 5mg
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Asian Cucumber Salad

· 2 Comments

This simple Asian Cucumber Salad is made with crunchy cucumbers and is super light, refreshing, and perfect for hot summer days. This is a perfect quick and easy side dish you can whip up in 10 minutes!

Need more summer recipes? Try my refreshing Collard Wraps , my Filipino Style Spinach Dish, or my friend's delicious Mediterranean Cucumber Salad.

Asian cucumber salad in a bowl with chopsticks

Tips & Variations:

  • English cucumbers work really well for this recipe since it doesn't have many seeds. But Japanese cucumbers work the best because it's seedless!
  • Slice the cucumbers as thin as possible- use a mandoline if available!
  • Green onions: Slice the green onions thinly or keep them as long pieces- both work!
  • Storage: Store in an airtight container for up to 3 days. If stored longer, the cucumbers will start to lose their crispness.
Asian Cucumber Salad in a bowl


How to Make Asian Cucumber Salad:

Listed below are all the ingredients you will need:

ingredients for Asian Cucumber Salad recipe

In a bowl, add cucumbers, and salt, mix until combined, and allow it to sit for 10 minutes. After 10 minutes, drain the liquid and set it aside"

mixed sliced cucumbers and salt in white bowl

In a separate bowl, add Gochujang, vinegar, sugar, sesame oil, sesame seeds, and garlic paste and mix until combined. Next, add green onions, then pour the mixture over the cucumbers and mix well.

Allow it to sit for 5 minutes in the refrigerator before serving:

added the Gochujang, vinegar, sugar, sesame oil, sesame seeds, and garlic paste mixture over the sliced cucumbers

Frequently Asked Questions:

What is a Japanese cucumber?

They have forest-green skin with long slender bodies. They do not contain seeds and are never bitter, you can find them at your local Asian market.

What is Gochujang?

A fermented Korean chili paste made from glutinous rice, fermented soybeans, red chili pepper flakes, and salt.

Asian cucumber salad in a bowl with a pair of chopsticks
5 from 2 votes
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Asian Cucumber Salad

A healthy, refreshing and easy side dish recipe that is perfect for family dinner during summer!
Prep Time10 minutes
Chill Time5 minutes
Total Time15 minutes
Course: Appetizer, Side Dish
Cuisine: Filipino
Servings: 4
Calories: 35kcal

Ingredients

  • 10 oz cucumbers cut into round thins
  • ¾ teaspoon salt
  • 2 tablespoon Gochujang
  • 2 teaspoon black vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • ½ teaspoon sesame seeds
  • ¼ teaspoon garlic paste
  • 1 stalks green onions chopped

Instructions

  • In a bowl, add cucumbers, salt, and mix until combined and allow it to sit for 10 minutes. After 10 minutes, drain the liquid and set it aside.
  • In a separate bowl, add Gochujang, vinegar, sugar, sesame oil, sesame seeds, garlic paste, and mix until combined.
  • Add green onions, then pour the mixture over the cucumbers and mix well.
  • Allow it to sit for 5 minutes in the refrigerator before serving.
Leave a Comment
Serving: 1gCalories: 35kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 440mgPotassium: 146mgFiber: 1gSugar: 3gVitamin A: 120IUVitamin C: 4mgCalcium: 19mgIron: 1mg
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Piña Colada Mango Popsicles

· 1 Comment

Beat the summer heat with these sweet and creamy Piña Colada Mango Popsicles that are pure tropical bliss. The tropical flavors come together in minutes and are very addictive!

Want more homemade Filipino popsicles? Try these interesting and easy fruit popsicles like Apple Cider Popsicles!

Piña Colada Popsicles crowded in a white bowl
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Why You’ll Love This Recipe

I don't like buying popsicles from the store anymore. I found that making my own pops is healthier, cheaper, and also tastes so much better. I splurged on my popsicle mold, but every bite was worth it in the end!

Also, I have used the plastic popsicle molds. The silicone mold was so much easier to remove the frozen popsicle! Or feel free to use whatever you have on handlike small paper cups!

The Story Behind These Popsicles

Inspired by the classic piña colada cocktail, this recipe is fun and family-friendly. It’s like ice buko or halo-halo, but in popsicle form!

It's cold, creamy, and full of island vibes. It captures the beach spirit in every creamy, fruity swirl. You won't even need any alcohol, just pure sunshine in a stick.

Where the Popsicles Come From

The original piña colada hails from Puerto Rico, created as a sweet treat in the 1950s. Over time, it became popular across the Caribbean and Asia.

This popsicle version combines that tropical essence with Filipino ice cream favorites and fresh coconuts for a fusion twist anyone can enjoy.

When is this Dish Typically Enjoyed?

These popsicles are perfect for summer, beach trips, or anytime you need to cool down. They’re also great for backyard parties, kids’ snacks, or quick tropical desserts after dinner. Think of them as your go-to frozen sweet treat when the sun’s blazing in the Philippines.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients for this popsicle recipe in bowls

Instructions

Prepare the Cream Base

1. In a large bowl, add heavy whipping cream and beat until it thickens slightly, but doesn’t form stiff peaks.

2. Fold in the sweetened condensed milk until well combined. Set aside.

Blend the Fruit Mixtures

3. In a blender, add ¼ cup of the yogurt and the pineapple. Blend until smooth, then transfer to a bowl and set aside.

4. In the same blender, add another ¼ cup of the yogurt and the mango. Blend until smooth, then set aside.

5. In a separate bowl, mix the remaining ¼ cup of yogurt with the unsweetened coconut shavings until combined.

Separate bowls of mixtures for the recipe

Combine with Whipped Cream

6. Mix ⅓ of the whipped cream into the pineapple yogurt mix.

7. Mix another ⅓ into the mango yogurt mix.

8. Mix the remaining ⅓ into the coconut yogurt mix.

Layer and Freeze

9. Pour 1–2 tablespoons of the mango mixture into the bottom of each popsicle mold.

Popsicle mixture poured into the molds for freezing

10. Next, pour in the pineapple mixture, followed by the coconut mixture.

11. Insert popsicle sticks into the center of each mold.

12. Freeze for 4–8 hours or until fully set.

13. Then enjoy!

Substitutions & Variations

  • Ingredient Swap
    Swap the heavy cream with coconut water for a lighter, dairy-free version.
    Use Greek yogurt instead of vanilla for extra tang.
  • Variation
    Add crushed graham or fresh coconuts for texture, and stir gently before freezing to keep the fruit evenly distributed.
  • Mistake to Avoid
    Avoid over-freezing! Too much time in the freezer or too little hot water when unmolding can make them hard to remove.
  • Storage Tips
    • These popsicles keep well for up to 2 weeks in the freezer.
Pina Colada Mango Popsicles being served

FAQs

Piña Colada Mango Popsicles with some ice cubes
5 from 1 vote
Print Pin Recipe

Piña Colada Mango Popsicles

Sweet, creamy, and tropical, these Piña Colada Mango Popsicles combine pineapple, mango, coconut, and yogurt into the perfect frozen treat for hot summer days!
Prep Time10 minutes
Freeze time8 hours
Total Time8 hours 10 minutes
Course: Dessert
Cuisine: American, Filipino
Servings: 6 popsicles
Calories: 242kcal

Ingredients

  • ¾ cup heavy whipping cream
  • 3 tablespoons sweetened condensed milk
  • ¾ cup vanilla yogurt
  • 1 cup cubed pinapples
  • 1 cup cubed mangos about 2 large ripe mangos
  • ½ cup unsweetened coconut shavings

Instructions

Prepare the Cream Base

  • In a large bowl, add heavy whipping cream and beat until it thickens slightly, but doesn’t form stiff peaks.
  • Fold in the sweetened condensed milk until well combined. Set aside.

Blend the Fruit Mixtures

  • In a blender, add ¼ cup of the yogurt and the pineapple. Blend until smooth, then transfer to a bowl and set aside.
  • In the same blender, add another ¼ cup of the yogurt and the mango. Blend until smooth, then set aside.
  • In a separate bowl, mix the remaining ¼ cup of yogurt with the unsweetened coconut shavings until combined.

Combine with Whipped Cream

  • Mix ⅓ of the whipped cream into the pineapple yogurt mix.
  • Mix another ⅓ into the mango yogurt mix.
  • Mix the remaining ⅓ into the coconut yogurt mix.

Layer and Freeze

  • Pour 1–2 tablespoons of the mango mixture into the bottom of each popsicle mold.
  • Next, pour in the pineapple mixture, followed by the coconut mixture.
  • Insert popsicle sticks into the center of each mold.
  • Freeze for 4–8 hours or until fully set.
  • Then enjoy!
Leave a Comment
Serving: 1gCalories: 242kcalCarbohydrates: 20gProtein: 4gFat: 17gSaturated Fat: 12gCholesterol: 46mgSodium: 48mgPotassium: 245mgFiber: 2gSugar: 17gVitamin A: 791IUVitamin C: 24mgCalcium: 109mgIron: 1mg
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Recipes for Every Moment

It’s scorching hot outside. Need to cool down ASAP? Our Piña Colada Mango Popsicles are the refreshing treats you need - tropical flavors, fresh coconuts, and creamy heavy cream blended to save your summer mood!

How to Cook Sweet Potato Noodles

· 7 Comments

Learn how to cook sweet potato noodles and pair them with fresh veggies for a family-friendly dinner that's both healthy and flavorful. This simple dish comes together fast, making it perfect for busy weeknights.

Love noodles? Try my Spicy Basil Noodles, Malaysian Stir Fry Noodles, Filipino Squash Pasta (Kalabasa Pasta), or my Filipino Thin Rice Noodles (Pancit Bihon).

sweet potato noodles in a bowl with chopsticks
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What is Japchae?

It's a sweet and savory mixed vegetable dish that uses korean sweet potato glass noodles! It's usually served during festive holidays, but can be eaten on ordinary days! I've also seen it served as an appetizer at Korean restaurants!

This dish is an inspiration for the Japchae Korean Stir-Fried Glass Noodles!

Substitutions

  • If you need a gluten-free option, use a gluten-free soy sauce.
  • You can use olive oil instead of vegetable oil for a different flavor.

Variations

  • Love mushrooms? Add ½ cup of shiitake mushrooms before frying the noodles. If using dried mushrooms, make sure to soak them for a few hours before using them.
  • Tofu: Add sliced fried tofu for more protein and texture to the dish! Add tofu after adding the vegetables.
  • Use extra cloves of garlic for a stronger flavor.
  • Add more black pepper for extra spice.

Storage

Leftovers must be stored in the refrigerator for 1-2 days in an airtight container. If it starts to smell, throw it away. (Noodle dishes tend to spoil fast.)

Top Tips

  • Are noodles sticking together? Add the noodles to a colander and run some cold water over the noodles to loosen them up.
  • Noodles can be served hot or cold, so feel free to microwave before eating or eat straight from the refrigerator.

Ingredients

Listed below are all the ingredients you will need:

ingredients for sweet potato noodles

Instructions

In a medium saucepan or large pot over medium-high heat, boil water. Next, add sprouts and boil for 2 minutes, then drain and transfer to a bowl, reserving ⅛ cup of cooking liquid. 

In a small bowl, add vegetarian oyster sauce, gochujang paste, brown sugar, minced garlic, and sesame oil and mix until combined:

boiling soybean sprouts in a medium sauce pan and a sauce made of vegetarian oyster sauce, gochujang paste, brown sugar, minced garlic, and sesame oil in a small white bowl with a stainless spoon

In a large pan or skillet over medium-high heat, add vegetable oil, noodles, and 2 tablespoons of marinade sauce, then sauté for 2 minutes.

Next, add green onions, carrots, and bell pepper and cook until wilted, about 1 minute:

noodles, sauce, green onions, carrots and bell pepper cooked in a large pan

Then add the sprouts, cooking liquid, and the remaining sauce mixture, season with salt and pepper, and mix.

Right before serving, squeeze a splash of lemon juice and garnish with sesame seeds:

added sprouts, cooking liquid, the remaining sauce, salt and pepper to the pan

Frequently Asked Questions

sweet potato noodles in a bowl
5 from 7 votes
Print Pin Recipe

How to Cook Sweet Potato Noodles

A sweet, healthy and savory vegetable dish inspired by the Korean Japchae recipe. Learn how to cook Sweet Potato Noodles. It is so easy to make and great for a vegetarian family dinner or any occasion!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Entree, Main Course
Cuisine: Filipino, korean
Servings: 2
Calories: 754kcal

Ingredients

  • 6 oz soybean sprouts

Sauce:

  • ¼ cup vegetarian oyster sauce
  • 1 tablespoon gochujang paste
  • 1 tablespoon brown sugar
  • ½ teaspoon garlic minced
  • 1 tablespoon sesame oil

Noodle Cooking:

  • 2 tablespoons vegetable oil, divided
  • 10 oz sweet potato noodles cooked and cut into shorter lengths
  • 2 green onions chopped
  • 1 oz carrots julienned
  • 1 oz red bell pepper julienned
  • 1 tablespoon lemon juice
  • ½ teaspoon sesame seeds
  • salt and pepper to taste

Instructions

  • In a medium saucepan over medium-high heat, add 2 cups of water and bring to a boil.
  • Next add sprouts and boil for 2 minutes, then drain and transfer to a bowl, reserving ⅛ cup of cooking liquid.

Making the Sauce:

  • In a small bowl, add vegetarian oyster sauce, gochujang paste,  brown sugar, minced garlic, sesame oil and mix until combined

Cooking the Noodles:

  • On a large pan over medium-high heat, add vegetable oil, noodles, 2 tablespoons sauce, then saute for 2 minutes.
  • Next add green onions, carrots, bell pepper and cook until wilted, about 1 minute.
  • Then add the sprouts, cooking liquid, and the remaining sauce, season with salt and pepper and mix.
  • Right before serving, squeeze a splash of lemon juice and garnish sesame seeds.
Leave a Comment
Serving: 1gCalories: 754kcalCarbohydrates: 139gProtein: 4gFat: 22gSaturated Fat: 13gSodium: 812mgPotassium: 272mgFiber: 5gSugar: 11gVitamin A: 2950IUVitamin C: 36mgCalcium: 75mgIron: 1mg
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BEST Mais Con Yelo

· 3 Comments

This Best Mais Con Yelo is a refreshing layered drink that is made with sweet corn, sweetened condensed milk, and lots of ice! It's sweet and incredibly addictive, making it the perfect treat to cool down on a hot day.

Looking for more Filipino Desserts? Try my Halo-Halo or Sago Gulaman (Pearls and Jelly drink)

a tall glass of mais con yelo on a wooden board and garnished with corn kernels
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What is Mais Con Yelo?

Mais Con Yelo is a layered dessert made with sweet corn shredded ice, condensed milk, sweet milk, and Filipino ice cream!

The literal translation of Mais Con Yelo is Corn with Ice- sounds weird but surprisingly delicious especially paired with corn ice cream or even mango ice cream!

Also, there are many versions of this popular drink/dessert, and here's my version of it. Keep in mind you create this drink/dessert any way you like- as long as you have the key ingredients!

a spoonful of mais con yelo

Top Tips

  • Use drained canned sweet corn without salt. Also, fresh-cooked or fresh corn off the cob works too, just chill in the refrigerator before using.
  • Ice: I prefer using shaved ice, but crushed ice works too! Here's my favorite ice machine that I've been using for years! Also, if you live in the Philippines, you can easily purchase shaved ice in the market.

Substitutions

  • Sweet Corn Kernels
    • Thawed frozen sweet corn kernels
    • Cooked and cooled fresh sweet corn kernels
    • Regular canned corn without salt works.
  • Crushed Ice
    • Ice cubes or crushed ice from a blender
    • Shaved ice from a snow cone machine
    • Ice cubes crushed in a food processor
  • Condensed Milk
    • Sweetened condensed coconut milk (dairy-free)
    • Homemade condensed milk (made with milk and sugar)
  • Evaporated Milk
    • Full-fat coconut milk (dairy-free)
    • Half-and-half (whole milk and light cream)
    • Regular milk (whole or low-fat)
  • Vanilla Ice Cream (Optional):
    • Mango ice cream or Cheese Ice Cream (for Filipino flavor)
    • Coconut ice cream (tropical twist)
    • Dairy-free vanilla ice cream (vegan option)

Variations

  • Fruit Explosion: Top with a medley of diced tropical fruits like mangoes, pineapples, and papayas for a burst of freshness.
  • Choco Overload: Drizzle chocolate syrup or add chocolate shavings on top of the corn and ice layers for a decadent chocolate twist.
  • Crunch: Sprinkle crushed peanuts, cashews, or even corn flakes (corn flake cereal) over the condensed milk for a delightful texture and flavor.
  • Beans: Add your favorite sweet bean for more texture.

Storage

  • For the best experience, this dessert is most enjoyable when eaten immediately.

Ingredients

Listed below are all the ingredients you will need:

  • shredded ice
  • sweet corn kernels
  • diced mango
  • grated coconut meat
  • almond milk
  • ice cream
ingredients for mais con yelo recipe

Instructions

Using an ice shaver or a sharp knife, shred the ice. Feel free to use crushed ice:

crushed ice on a wooden board using a big knife

Using tall glasses or bowl, add about half a glass (or bowl) of shredded ice. Add 1-2 tablespoons of corn, mango, and coconut meat, and add a layer of shaved ice.

If desired add another layer of corn, shaved ice, mango, and coconut meat:

a glass and bowl of mais con yelo

Otherwise, drizzle, almond milk, and condensed milk and finish with a scoop of mango ice cream and to make it even more indulgent add a scoop of vanilla-flavored ice cream. If desired, drizzle additional condensed milk over ice cream and garnish with mint and enjoy as a snack:

a glass and bowl of mais con yelo drizzed with almond milk and condensed milk

Enjoy immediately with mango or corn ice cream:

mango ice cream in a glass container with a scooper

Frequently Asked Questions

Can I eat this without ice?

You can, but it will be very sweet. It's best to eat with shaved or crushed ice.

How can I make this vegan?

Use vegan ice cream and instead of using condensed milk, use agave syrup or even vegan condensed milk!

Here are more pinoy desserts:

a glass and a bowl of mais con yelo on a wooden board and garnished with corn kernels
5 from 3 votes
Print Pin Recipe

Mais Con Yelo

Give this easy shaved ice recipe a go! Just mix sweet corn, crushed ice, condensed milk, sweet milk, and a scoop of tasty Filipino mango ice cream for a yummy layered treat
Prep Time10 minutes
Total Time10 minutes
Course: Dessert, drink
Cuisine: Filipino
Servings: 3
Calories: 124kcal

Ingredients

  • 2-3 cups shredded ice
  • ½ cup sweet corn kernels
  • ¼ cup diced mango
  • ⅓ cup grated coconut meat
  • ½ cup almond milk
  • condensed milk for drizzling
  • mango ice cream optional

Instructions

  • Using an ice shaver or a sharp knife, shred ice.
  • In a serving glass or bowl, add about half a glass (or bowl) of shredded ice.
  • Add 1-2 tablespoons corn, mango, coconut meat, add a layer of shaved ice.
  • If desired add another layer of corn, shaved ice, mango, coconut meat.
  • Otherwise, drizzle, almond milk, condensed milk and finish with a scoop of mango ice cream. If desired, drizzle additional condensed milk over ice cream. Enjoy immediately!
Leave a Comment
Serving: 1servingCalories: 124kcalCarbohydrates: 21gProtein: 2gFat: 4gSaturated Fat: 3gSodium: 64mgPotassium: 88mgFiber: 3gSugar: 12gVitamin A: 2143IUVitamin C: 5mgCalcium: 67mgIron: 1mg
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Healthy Kilawin Recipe

· 1 Comment

This Healthy Kilawin Recipe is not only easy to make but also delicious and packed with bold, tangy flavors—just like the authentic kilawin! Some of the standout ingredients include coconut vinegar, calamansi, and of course, tofu, which takes the place of raw fish in this version.

Need more Filipino appetizer recipes? Try my Grilled Eggplant with Coconut Milk, Atsara (Pickled Green Papaya), or Vegetable Lumpiang Shanghai (Vegetable Eggroll).

tofu kilawin on a salad plate with 2 sliced calamansi
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What is Healthy Kilawin Recipe?

Traditionally, kinilaw—also called kilaw—is known as the Filipino ceviche. It’s usually made with fresh seafood like tanigue (Spanish mackerel) or tuna, tossed in vinegar, ginger, and citrus juices. It’s a much-loved dish across the Philippines, especially popular during beach outings or served as pulutan.

This version swaps fish for fried tofu (hence why it's called kilawin instead of kinilaw) but keeps that signature sour and citrusy punch with a mix of calamansi juice, vinegar, and spices. It’s a healthy choice too, rich in fiber, plant-based protein, and low in sodium, making it a great alternative to traditional meat or fish dishes.

Health Benefits of Coconut Vinegar

  • Low in calories
  • Helps improve digestion (natural probiotics!)
  • Regulates blood sugar levels
  • Contains potassium, iron, and magnesium
  • Adds a mild sour flavor without overpowering the dish

Substitutions

  • Calamansi: Can’t find calamansi? Use lime juice or a mix of lemon juice and lime juice for a similar zesty flavor.
  • Coconut vinegar: Apple cider vinegar is the next best thing and adds a similar tang.
  • Shallots: A medium red onion works just as well and are easier to find.
  • Tofu: Extra firm tofu holds its shape best, but firm tofu also works if that’s what you have.
  • Chili pepper: If fresh chili isn’t available, a pinch of chili flakes or a dash of hot sauce can add heat.
healthy tofu kilawin with shallots on top

Variations

  • Tomato twist: Add 1 diced Roma tomato after mixing in the cucumber for added freshness.
  • Spicy lover’s version: Mix in more chilies or a bit of siling labuyo (bird’s eye chili) for that authentic Filipino heat.
  • Fresh herb touch: Add chopped cilantro or green onions for a herby finish.
  • Raw-style version: Skip frying and use firm tofu straight from the pack for a more traditional “kinilaw” texture.

Storage

  • Store leftover Tofu Kilawin in an airtight container in the refrigerator.
  • Best consumed within 3–4 days to maintain freshness and flavor.
  • Avoid freezing, as the texture of the tofu and cucumbers may become mushy once thawed.
  • Stir before serving if any liquid settles at the bottom.

Ingredients

Listed below are all the ingredients you will need:

  • oil
  • tofu
  • coconut vinegar
  • salt
  • brown sugar
  • cucumber
  • shallot
  • garlic
  • chili pepper
  • black pepper
  • calamansi
ingredients for kilawin

Instructions

Preheat the frying pan to medium heat and add oil. It should be hot enough to make the tofu sizzle right away. Next, add the diced tofu and fry until golden, set aside:

fried tofu on a frying pan

Then in a small bowl, add vinegar, salt, and sugar and mix until they’re combined. Set aside.

In a large bowl, add fried tofu, ¼ block of crushed tofu, cucumber, onions, garlic, chili pepper, black pepper,  vinegar mix, freshly squeezed calamansi, and gently toss:

a mixture of vinegar, salt, sugar in a small bowl and tofu kilawin on a large bowl

This kilawin is very delicious when eaten with steamed rice!

Top Tip

For the best texture and flavor, make sure to press the tofu before frying to remove excess moisture. This helps it crisp up beautifully and absorb all the tangy, savory flavors of the marinade!

FAQ

healthy kilawin in a plate with calamansi slices
5 from 1 vote
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Healthy Kilawin Recipe

Make your mealtime exciting with this Healthy Kilawin Recipe made with tofu, calamansi, and fresh veggies—fast, fun, and perfect for hot days!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Filipino
Servings: 2
Calories: 215kcal

Ingredients

  • 2 tablespoons oil
  • 1 14 oz block tofu
  • 1 tablespoon coconut vinegar
  • 1 tablespoon salt
  • 1 teaspoon brown sugar
  • ¼ block tofu crushed
  • ⅙ cup cucumber diced
  • ⅛ cup red shallot chopped
  • 1 clove garlic minced
  • 4 chili pepper
  • ¼ teaspoon black pepper
  • 5 pieces calamansi sliced

Instructions

  • Preheat the frying pan on medium heat and add oil. It should be hot enough to make the tofu sizzle right away.
  • Add the diced tofu then fry until golden, set aside.
  • In a small bowl, add vinegar, salt, sugar and mix until it’s combined, set aside.
  • In a large bowl, add fried tofu, ¼ block crushed tofu, cucumber, onions, garlic, chili pepper, black pepper, vinegar mix, freshly squeezed calamansi, and gently toss.
  • Best served immediately.
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Serving: 1servingCalories: 215kcalCarbohydrates: 16gProtein: 6gFat: 15gSaturated Fat: 1gTrans Fat: 1gSodium: 3531mgPotassium: 462mgFiber: 3gSugar: 9gVitamin A: 876IUVitamin C: 136mgCalcium: 49mgIron: 2mg
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Roasted Cauliflower Pasta

· 2 Comments

Try this refreshing Roasted Cauliflower Pasta that is garlicky, savory, and subtly spiced! It's a perfect quick weeknight dinner to throw together in a pinch!

Looking for more pasta recipes? Try my favorite Squash Spaghetti (Filipino Kalabasa Pasta) or my Easy Vegan Chili Pasta.

Roasted Cauliflower Pasta on a plate with a stainless fork

Cauliflower has been around FOREVER, but in the past year, it has become the new "it" food. There's cauliflower rice, cauliflower pizza crusts, cauliflower buffalo wings and so much more (I'm still waiting for someone to come up with cauliflower dessert.)

Raw or even steamed plain cauliflower is not tasty to eat, but when seasoned, baked or even cooked correctly- it's AMAZING.

Tips & Variations:

  • Types of pasta: Essentially you can use whatever pasta you have available, but my favorites to use are fettuccini, linguine, or pappardelle.
  • Chili flakes: Feel free to omit it if you don't like spice.
  • If you can't find chili flakes, feel free to use red pepper flakes.
  • Peanuts: I've used salted peanuts and unsalted peanuts- both work well. I've also omitted it in the recipe and it still tasted great.
  • Butter: Use your favorite plant-based butter. I like to use the butter-flavored one because it brings out the richness of the pasta.
  • Add parmesan cheese for more flavor and feel free to use a vegan version.
  • To elevate this dish, garnish with bread crumbs, toasted walnuts or fresh basil
  • Frozen vs fresh cauliflower: It's best to use fresh cauliflower for the recipe because frozen cauliflower doesn't give the same crunch as fresh when baking.

Storage:

  • Meal prep: simply store in an airtight container for up to 4 days.
rolled roasted cauliflower pasta using a fork

How to Make Roasted Cauliflower Pasta:

Listed below are all the ingredients you will need:

Sauce for cauliflower:

  • extra-virgin olive oil
  • garlic  
  • salt
  • black pepper
  • chili flakes 
  • lemon zest
  • cauliflower 

Pasta:

ingredients for roasted cauliflower pasta recipe

Preheat the oven to 425 degrees Fahrenheit. 

To make the sauce, in a small bowl add oil, minced garlic, salt and pepper, chili flakes, lemon zest and mix until well combined.

Trim and cut the cauliflower into bite-sized pieces, then transfer into a large bowl.

Add the sauce into the cauliflower and mix until coated:

a sauce mixed with bite-sized cauliflower pieces in a large bowl

Next place onto a baking sheet and roast for 20 minutes, then transfer the cauliflower into a bowl, set aside: 

baked cauliflower pieces coated with sauce on a baking sheet and transferred into a bowl

Cook the pasta according to the directions. Once pasta is cooked, drain, strain, and set aside ¼ cup of pasta water.

In a large skillet over medium heat , add butter and saute the olives for 2 minutes:

added butter in the pan and sautéed the olives

Stir In cooked pasta, parsley, lemon juice, and season with salt and pepper. 

Add the roasted cauliflower to the pasta and toss together and sprinkle with ground peanuts before serving:

pasta, parsley, lemon juice, cauliflower tossed together in a pan and seasoned with salt, pepper then sprinkled with ground peanuts,

Frequently Asked Questions:

Can I use other veggies?

Yes you can, but it won't be cauliflower anymore. (Broccoli works well though)

Does this recipe freeze well?

No, this is best made and eaten fresh or stored in the fridge up to 4 days in an airtight container.

roasted cauliflower pasta on a plate with stainless fork
5 from 1 vote
Print Pin Recipe

Roasted Cauliflower Pasta

Here's a savory and delicious vegan pasta dish made with roasted cauliflower coated with garlic sauce which makes a refreshing and healthy dinner!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Filipino
Calories: 538kcal

Ingredients

Sauce for Cauliflower:

  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon chili flakes
  • 1 teaspoon lemon zest
  • 5 oz head cauliflower

Pasta:

  • 10 oz fettuccine
  • 2 tablespoons butter *
  • 1 oz pitted green olives, roughly chopped
  • ⅛ cup parsley chopped
  • 3 tablespoons lemon juice
  • ⅛ cup ground peanuts unsalted

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.

Making the sauce:

  • In a small bowl add oil, minced garlic, salt and pepper, chili flakes, lemon zest and mix until well combined.
  • Trim and cut the cauliflower into bite-sized pieces, then transfer into a large bowl.
  • Add the sauce into the cauliflower and mix until coated, then place onto a baking sheet and bake for 20 minutes.
  • Transfer the cauliflower into a bowl, set aside.

Pasta assembly:

  • Cook the pasta according to the directions. Once pasta is cooked, drain, strain, and set aside ¼ cup of pasta water.
  • In a pan over medium low heat, add butter and saute the olives for 2 minutes.
  • Stir In cooked pasta, parsley, lemon juice, and season with salt and pepper.
  • Add the roasted cauliflower in the pasta and toss together.
  • Sprinkle with ground peanuts before serving.
Leave a Comment

Notes

*feel free to use plant-based butter
Serving: 1gCalories: 538kcalCarbohydrates: 34gProtein: 13gFat: 44gSaturated Fat: 6gCholesterol: 3mgSodium: 3179mgPotassium: 1655mgFiber: 10gSugar: 18gVitamin A: 2175IUVitamin C: 119mgCalcium: 153mgIron: 5mg
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Malaysian Noodles

· 1 Comment

Get your wok ready, because we’re making Malaysian Noodles—a quick, stir-fried noodle dish that’s bursting with flavor and vegetarian! Think chewy rice noodles, crispy fried tofu, and colorful veggies all tossed in a sweet, savory sauce. This recipe is like a cozy hug from Malaysia in just 35 minutes!

Love noodle stir fry recipes? Try my Pancit Bihon (Filipino Stir Fry Noodles), Cold Buckwheat Noodle Salad, or my Bolognese!

Malaysian Stir Fried Noodles in a large pan and garnished with green onions

What are Malaysian Noodles?

Malaysian cuisine is known for bold, rich flavors, and this Malaysian fried noodles recipe captures that perfectly. Influenced by Chinese, Indian, and local Malay styles, dishes like char kway teow and mee goreng have made street food in places like Penang world-famous.

This noodle dish is a simplified, vegetarian twist that’s super easy to make at home. Stir-fried in a hot wok, these noodles soak up a flavorful blend of sauces, mixed with fried tofu and crunchy veggies like bell peppers and bean sprouts.

Whether you’re craving a taste of mamak stall comfort or just want a fast dinner, this is a dish you’ll come back to again and again.

Health Benefits of Bean Sprouts

  • Low in calories – Great for light meals or anyone watching their calorie intake.
  • High in protein – Especially for a veggie, they give your dish a nice protein boost.
  • Rich in vitamins – Packed with Vitamin C, K, and several B vitamins.
  • Hydrating – Made up of about 90% water, they help keep you refreshed.

Substitutions

  • Dark soy sauce – Use regular soy sauce + molasses or a splash of oyster sauce (not vegetarian!).
  • Black bean sauce – more hoisin sauce or even a dash of shrimp paste (not vegetarian!) can mimic its fermented flavor.
  • Hoisin sauce – Substitute with peanut butter + soy sauce + sugar.
  • Sugar – Use palm sugar, honey, or coconut sugar.
  • Flat rice noodles – Try fresh yellow noodles, ramen, or udon noodles.
  • Firm tofu – Sub with fried tofu, tempeh, or chicken for a non-veg twist.
  • Bean sprouts – Cabbage or shredded cucumber works well.
  • Bell peppers – Try snow peas, shredded carrots, or mushrooms.
savory malaysian noodles on white plate

Variations

  • Spicy – Add chili paste, sambal, or red chili flakes.
  • Seafood – Toss in squid, prawns, or fish cakes.
  • Chicken lovers – Add thinly sliced stir-fried chicken breast.
  • More Malaysian – Finish with a squeeze of lime wedges and a side of coriander.
  • Vegan – Skip eggs and use extra veggies or tofu.
  • Brothy – Add a splash of broth to create a noodle soup twist.

Storage

Ingredients

Listed below are all the ingredients you will need:

For the Sauce: 

For the Stir Fry:

ingredients for Malaysian Stir Fried Noodles

Instructions

Soak the dried rice noodles in a large bowl with warm water for 30 minutes, then drain and set aside:

dried rice noodles soaked in a large bowl with warm water

In a small bowl, combine all the sauce ingredients and set aside. 

In a large pan over medium heat, oil and allow it to heat up. Then add the tofu and fry until tofu is golden brown on all sides:

sauce mixture in a bowl and fried tofu in a large pan

Push the tofu on the side and add the beaten egg and allow it to cook for 30 seconds before scrambling. 

Toss in rice noodles, bean sprouts, and red and yellow bell peppers:

fried tofu. scrambled egg, rice noodles, bean sprouts, red and yellow bell peppers tossed in the pan

Stir fry for 3 minutes on high heat and keep stirring for about 5 minutes. 

Then pour in the sauce mixture and stir to coat the noodles and the vegetables evenly:

adding the sauce mixture and stirring to coat the noodles and the vegetables evenly

Season with salt and pepper to taste and garnish with green onions and drizzle with sesame oil and serve hot:

delicious Malaysian stir fried noodles seasoned with pepper and held using stainless chopsticks

Top Tips

  • When choosing sauces from the Asian Market store, make sure to read the labels. Sometimes it says vegetarian-friendly, but it contains seafood!
  • Make sure to soak the noodles until soft but not mushy. This helps them stir-fry evenly and soak up all that delicious sauce!

Frequently Asked Questions

Malaysian Noodles garnished with thinly sliced lemon and green onions
5 from 1 vote
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Malaysian Noodles

Get dinner ready quickly with this Malaysian Noodles recipe! Packed with tofu, crunchy veggies, and sweet-savory sauce—so tasty and simple!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course, Side Dish
Cuisine: Malaysian
Servings: 4 servings
Calories: 647kcal

Ingredients

Sauce:

  • 3 tablespoons dark soy sauce
  • 2 tablespoons black bean sauce
  • 1 tablespoon hoisin sauce
  • 1 ½ tablespoons granulated sugar

Malaysian Noodles:

  • 12 oz package wide flat rice noodles dry
  • 4 tablespoons vegetable oil
  • 16 oz firm tofu cut into 1 inch cubes
  • 3 eggs beaten
  • 1 cup bean sprouts
  • ¼ cup (2 oz) red bell pepper julienned
  • ¼ cup (2 oz) yellow bell pepper julienned
  • salt to taste
  • pepper to taste
  • 1 green onion sliced
  • 1 teaspoon sesame oil

Instructions

  • Soak the dried rice noodles in a large bowl with warm water for 30 minutes, then drain and set aside.
  • In a small bowl, combine all the sauce ingredients and set aside.
  • In a large pan over medium heat, oil and allow it to heat up.
  • Then add the tofu and fry until tofu is golden brown on all sides.
  • Push the tofu on the side and add the beaten egg.
  • Allow it to cook for 30 seconds before scrambling
  • Toss in rice noodles, bean sprouts, red and yellow bell peppers.
  • Stir fry for 3 minutes on high heat and keep stirring, about 5 minutes
  • Pour in the sauce mixture and stir to coat the noodles and the vegetables evenly.
  • Season with salt and pepper to taste.
  • Garnish with green onions and drizzle with sesame oil and serve hot.
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Serving: 1servingCalories: 647kcalCarbohydrates: 86gProtein: 21gFat: 24gSaturated Fat: 13gTrans Fat: 1gCholesterol: 123mgSodium: 1301mgPotassium: 229mgFiber: 4gSugar: 9gVitamin A: 707IUVitamin C: 51mgCalcium: 190mgIron: 3mg
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I'm a sucker for noodles and here's a delicious noodle recipe that is savory sweet and super easy to make!

This is popular street food in Indonesia called Mee Goreng also known as Mie Goreng. It's usually made with a variety of meat or seafood, but the key ingredients are bean sprouts, green onions, and eggs.

Easiest Grapefruit Popsicle Recipe

· 1 Comment

These Grapefruit Popsicle Recipe are made with freshly squeezed grapefruit, lemon juice, and strawberries! Tart, sweet and refreshing and delicious on hot summer days!

Looking for more easy popsicles? Try my Berry Coconut Popsicles or my Vegan Fruit Popsicles.

Grapefruit Strawberry Popsicles with ice and fresh strawberries on a round plate
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Top Tips

  • If you prefer to remove the membranes (pulp) from the grapefruit, be sure to strain the juice before using it.

Variations

  • You're welcome to skip the strawberries, but they play a crucial role in balancing the tartness of the grapefruit and lemon.
  • If you're unable to get popsicle molds, feel free to use what you have available. At the 2 hour mark, add popsicle sticks into the center of the molds. (After 2 hours of freezing, the lemonade should be fairly frozen, which will keep the sticks from sliding around.)
  • Enhance the refreshing flavor by incorporating herbs, like fresh mint leaves, thyme, basil, or even rosemary!
  • IF you don't want to use the simple syrup recipe (water and sugar), use very sweet honey.
  • To enhance the flavor, incorporate approximately ¼ cup of fresh lime juice.

Substitutions

  • Feel free to use your preferred grapefruit variety, such as ruby red grapefruit or pink grapefruit, or even a combination of grapefruit juices, instead of the fruit itself.
  • If you're unable to find fresh grapefruit or fresh lemons, feel free to substitute. Make sure to check if the juice already contains added sugar. If it does, you may want to reduce the sugar.
Grapefruit popsicles on a round plate with ice, strawberries, sliced lemon and grapefruit

Storage

  • Can be stored for up to 1 month in the freezer without getting freezer burns. Make sure to individually wrap each popsicles with cling wrap or parchment paper, then store in a freezer safe bag.

Ingredients

Listed below are all the ingredients you will need:

  • water
  • granulated sugar
  • strawberries
  • freshly squeezed grapefruit juice
  • freshly squeezed lemon juice
ingredients for Grapefruit Strawberry Popsicles recipe

Instructions

In a large bowl, add water and heat it in the microwave for one minute. Next, add the sugar and stir until combined, set aside to allow it to dissolve. In a blender, add 15 strawberries and blend until smooth:

ngredients placed in different bowls and garnished with fresh strawberries, sliced lemon and grapefruit

Then in the water sugar bowl, add the grapefruit juice, lemon juice, blended strawberry, then mix until well combined, set aside. Next, slice 5-6 strawberries into thin slices Then pour the mixture into the popsicle molds and evenly distribute the strawberry slices to them.

Place the molds into the freezer and freeze for 4-8 hours then serve:

grapefruit juice, lemon juice, blended strawberry mixture in a pitcher and placed into popsicle molds with fresh cuts of strawberries

FAQ

Grapefruit Strawberry Popsicles on a round plate with ice and fresh strawberries
5 from 1 vote
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Easiest Grapefruit Popsicle Recipe

Sweet, healthy and delicious fruit popsicles made with freshly squeezed grapefruit, lemon juice, and blended strawberries. This frozen treat is so easy to make, refreshing and kid-friendly!
Prep Time10 minutes
Chill Time8 hours
Total Time8 hours 10 minutes
Course: Dessert
Cuisine: American, Filipino
Calories: 744kcal

Ingredients

  • cup water
  • ¾ cups granulated sugar
  • 18-22 strawberries divided
  • ¾ cups freshly squeezed grapefruit juice
  • ¼ cup freshly squeed lemon juice

Instructions

  • In a large bowl, add water and heat it in the microwave for one minute.
  • Next, add the sugar and stir until combined, set aside to allow it to dissolve.
  • In a blender, add 15 strawberries and blend until smooth.
  • Then in the water sugar bowl, add the grapefruit juice, lemon juice, blended strawberry, then mix until well combined, set aside.
  • Slice 5-6 strawberries into thin slices.
  • Pour the mixture into the popsicle molds and evenly distribute the strawberry slices to them.
  • Place the molds into the freezer and freeze for 4-8 hours.
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Serving: 1gCalories: 744kcalCarbohydrates: 190gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 8mgPotassium: 683mgFiber: 5gSugar: 181gVitamin A: 42IUVitamin C: 198mgCalcium: 54mgIron: 2mg
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Green Beans with Black Bean Sauce

· 2 Comments

This delicious Green Beans with Black Bean Sauce is so easy to make and comes together in just a few minutes! It's loaded with green beans, mushrooms, and peppers and is perfect for a weekday dinner.

Need more vegetables in your life? Try my Stir Fry Mung Beans, Miso Tofu, Filipino BBQ, or my Grilled Eggplant recipe.

a bowl of stir fried green beans with black bean sauce
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Top Tips

Substitutions

  • 2 tablespoons spicy black bean garlic sauce:
    • Regular Black Bean Sauce: For a milder flavor.
    • Hoisin Sauce: For a sweeter, less spicy option.
    • Fermented Black Beans: Mixed with garlic and chili paste to taste.
  • 1 tablespoon soy sauce:
    • Tamari: For a gluten-free option.
    • Coconut Aminos: For a soy-free, slightly sweeter alternative.
  • 1 tablespoon black rice vinegar:
    • Balsamic Vinegar: For a sweeter and slightly tangy flavor.
    • Apple Cider Vinegar: For a more subtle flavor.
    • Red Wine Vinegar: For a more robust flavor.
  • 2 teaspoons brown sugar:
    • Honey: For a natural sweetener.
    • Maple Syrup: For a different flavor profile.
    • Coconut Sugar: For a lower glycemic index option.

Green Beans and Vegetables:

  • 2 cloves garlic, minced:
    • Garlic Powder: Use ¼ teaspoon per clove of garlic.
    • Shallots: For a milder garlic-like flavor.
  • 12 oz French green beans, trimmed:
    • Regular Green Beans: Similar flavor and texture.
    • Sugar Snap Peas: For a different but still crisp texture.
  • ½ cup shiitake mushrooms, sliced:
    • Button Mushrooms: For a similar texture.
    • Portobello Mushrooms: For a meatier texture.
  • ¼ cup yellow bell pepper, julienned:
    • Red or Orange Bell Pepper: For similar sweetness and color.
    • Poblano Pepper: For a different but mild flavor.
  • ¼ teaspoon sesame oil:
    • Olive Oil: For a milder flavor.
    • Peanut Oil: For a nutty flavor, but use sparingly.
  • ⅛ cup peanuts, chopped:
    • Cashews: For a similar crunchy texture.
    • Almonds: For a different nutty flavor and crunch.
    • Sunflower Seeds: For a nut-free option with crunch.
Green Beans with Black Bean Sauce in a blue bowl with chopsticks

Variations

Spicy Green Beans with Black Bean Sauce

  • Ingredients: Add red pepper flakes or fresh chopped chilies.
  • Flavors: Use a spicy black bean garlic sauce and serve with a dash of Sriracha for extra heat.

Tofu Green Beans with Black Bean Sauce

  • Ingredients: Add cubed firm tofu.
  • Flavors: Press the tofu to remove excess water and pan-fry until crispy before adding to the dish.

Tempeh Green Beans with Black Bean Sauce

  • Ingredients: Add sliced tempeh.
  • Flavors: Marinate the tempeh with soy sauce and a bit of maple syrup for extra flavor before stir-frying.

Mushroom Medley Green Beans with Black Bean Sauce

  • Ingredients: Add a mix of different mushrooms such as oyster, cremini, and portobello.
  • Flavors: Enhance the umami flavor with a splash of soy sauce or tamari.

Storage

  • Store green beans with black bean sauce in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
    • Thaw in the refrigerator before reheating and check for freshness before consuming. Reheat in a skillet over medium heat until warmed through, or in the microwave for 1-2 minutes.

Ingredients

Sauce:

Green Beans:

  • vegetable oil 
  • garlic
  • French green beans
  • shiitake mushrooms
  • yellow bell pepper
  • salt and pepper
  • sesame oil 
  • peanuts
ingredients for Green Beans with Black Bean Sauce recipe

To make the sauce, in a bowl combine black bean sauce, soy sauce, vinegar, and brown sugar.  

Next, in a pan or wok over medium high heat, add the vegetable oil in the pan and saute garlic, French beans and shiitake mushrooms and cook for 5 minutes:

black bean sauce, soy sauce, vinegar, and brown sugar mixture in a bowl and French beans and shiitake mushrooms sautéed in a pan

Add yellow bell pepper and continue stir-frying for another 2 minutes, then add the sauce mixture and allow it to cook for another minute. Season with salt and pepper. 

Right before serving, add sesame oil and sprinkle chopped peanuts:

cooked French green beans with black bean sauce in a pan

Frequently Asked Questions

a bowl of stir fried Green Beans with Black Bean Sauce with chopsticks
5 from 7 votes
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Green Beans with Black Bean Sauce

A simple yet flavorful side dish recipe made of stir fried green beans and mushrooms with garlic black bean sauce. It's so easy to make, vegan-friendly and undeniably delicious!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Side Dish
Cuisine: Filipino
Servings: 4 servings
Calories: 89kcal

Ingredients

Sauce:

  • 2 tablespoons spicy black bean garlic sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon black rice vinegar
  • 2 teaspoons brown sugar

Green Beans:

  • 2 cloves garlic minced
  • 12 oz French green beans trimmed
  • ½ cup shiitake mushrooms sliced
  • ¼ cup yellow bell pepper julienned
  • ¼ teaspoon sesame oil
  • ⅛ cup peanuts chooped

Instructions

To make the sauce:

  • In a bowl combine black bean sauce, soy sauce, vinegar, and brown sugar and mix until well combined.

How to make the green beans:

  • Next, in a pan or wok over medium high heat, add the vegetable oil in the pan and saute garlic, French beans and shiitake mushrooms and cook for 5 minutes.
  • Add bell pepper and stir fry for another 2 mintues
  • Add the sauce mixture and allow it to cook for another minute.
  • Season with salt, pepper.
  • Right before servings add sesame oil and sprinkle chopped peanuts. Best served hot with steamed rice.
Leave a Comment
Serving: 1gCalories: 89kcalCarbohydrates: 13gProtein: 5gFat: 3gSaturated Fat: 1gSodium: 534mgPotassium: 337mgFiber: 4gSugar: 6gVitamin A: 606IUVitamin C: 28mgCalcium: 43mgIron: 2mg
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Easy Mochi Donuts Recipe

· 17 Comments

If you love donuts, then you're going to have to try this delicious and easy Mochi Donuts recipe! They are addicting, sweet, and chewy just like mochi!

Here are more easy donut recipes: Vanilla Donuts and Halloween Donuts (even though it's not Halloween, you can definitely omit the Halloween garnishes).

mochi donuts on a cooling rack
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What is Mochi Donuts?

Mochi Donuts also known as Pon de Ring Donut is a popular donut from a shop in Japan called Mister Donut, one of the largest donut chains in Japan. Its signature look is the 8 dough balls connected in a circle. It's a chewy yet fluffy donut using two key ingredients that regular donuts don't use: glutinous rice flour and silken tofu.

This recipe is a hybrid of the pon-de-ring donuts and the mochi doughnuts, meaning, I took the signature look of the Pon de Ring Donut (8 dough balls connected in a circle )and used glutinous rice flour like the mochi donut. And it tasted amazing- soft, chewy, and nice to look at.

These mochi donuts are great to serve for a sweet and delicious dessert or snacks during parties or, picnics. Learn this recipe now and enjoy!

two matcha mochi donuts on a white surface

Variations

  • Glaze: Feel free to use your favorite glaze such as strawberry, vanilla, matcha, chocolate, ube, lemon, or even pandan-flavor glaze.
  • Toppings: You may sprinkle sesame seeds, powdered sugar, or shredded coconut on top of the donuts to add a nutty flavor and crispy texture.

Substitutions

  • Glutinous Rice Flour Alternatives: If sweet glutinous rice flour is not available, tapioca flour or potato starch can be used, though the texture will differ a bit.
  • Gluten-Free Donuts: To achieve the soft texture, blend almond flour with tapioca flour for a gluten-free option.
  • Regular Donuts: Traditional yeast donuts or cake donuts are a non-chewy option. They won't have the chewiness of mochi, but they're a great substitute.

Storage

  • Mochi donuts are best eaten fresh, but you may keep them in an airtight container at room temperature for up to 1-2 days because they harden quickly, by day 2 the donuts start to harden (even if left on the counter).
  • You may refrigerate for 3-4 days or freeze for up to a month, but warm before eating to keep the chewy texture. To keep them from drying out, wrap them tightly.
  • To soften the donuts, microwave the donut for 10-15 seconds. I have a high powdered microwave so 10 seconds was long enough.
chocolate glazed mochi donut on a white surface

Ingredients

Listed below are all the ingredients you will need:

Mochi donut dough:

  • all-purpose flour 
  • cornstarch 
  • glutinous rice flour 
  • baking powder 
  • granulated sugar 
  • silken tofu 
  • egg 
  • whole milk 
  • vegetable oil 

Ube glaze: 

  • powdered sugar
  • milk 
  • ube extract

Matcha glaze:  

Chocolate glaze: 

  • powdered sugar 
  • cocoa powder
  • milk 
ingredients for easy mochi donut recipe

Instructions

In a large bowl, sift together the dry ingredients such as all-purpose flour, cornstarch, glutinous rice flour, baking powder, and sugar:

all-purpose flour, cornstarch, glutinous rice flour and baking powder sifted together in a large bowl

In a separate bowl, press the silken tofu through a fine-mesh sieve. Whisk the egg and milk into the tofu mixture:

silken tofu pressed through a fine-mesh sieve and whisked with egg and milk

Using a spatula, combine the tofu mixture with the flour mixture to form into a rough dough. Knead the dough for 2 minutes until it becomes smooth:

tofu and flour mixture combined in a large stainless bowl and formed into a dough

Using a kitchen scale, weigh-in 7 grams of dough and place it on a silicone mat. 

Once the dough has been weighed into smaller pieces, form the dough into smaller balls:

small mochi donut dough weighed on a kitchen scale and formed into smaller balls then placed on a silicone mat

Place eight little balls of dough in a (5x5 inch) square parchment paper and shape into a donut. Repeat the process until all balls are placed in a square parchment paper:

eight balls formed into a donut and placed on a square parchment paper

Heat the oil into a cast iron pan or a heavy-bottomed pot. 

Fry the mochi donuts with pieces of parchment paper for 30 seconds to 1 minute at 335 degrees Fahrenheit or until it’s light brown:

frying the mochi donut dough with the parchment paper in a cast iron pan

Turn the mocha donuts and slowly remove the parchment paper and continue frying for another 30 seconds to 1 minute. I cooked this donut too long and it turned brown, this is NOT what you're looking for.

Using a tong, carefully transfer the donuts to a plate lined with paper towels and repeat the frying process to the remaining donuts:

fried mochi donuts on a coolling rack

Dip each fried mochi donuts on your favorite glaze and let it set in a cooling wire rack before serving:

fried mochi donuts with ube, matcha and chocolate glaze on a cooling rack with a bowl of each glaze flavor

Voila! Enjoy these delicious mochi donuts with chewy texture and different sweet taste!

Top Tips

  • Do not overcook the donuts, it will result in a very hard donut. You want a light brown color donut.
  • Use vegetable oil or canola oil, it's neutral in flavor and has a high smoke point.

FAQ

mochi donuts on a cooling rack
4.75 from 8 votes
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Easy Mochi Donuts Recipe

Here's an easy mochi donuts recipe made of fluffy, chewy, and pretty donuts with a delicious taste of ube, matcha, or chocolate glaze in every bite! They are so addicting and perfect sweet treats for your loved ones!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: Japanese
Servings: 6
Calories: 6245kcal

Ingredients

Mochi donut batter:

  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • ¾ cups glutinous rice flour
  • 1 teaspoon baking powder
  • ½ cup granulated sugar
  • ½ cup silken tofu
  • 1 egg
  • 3 tablespoons whole milk
  • 2 cups vegetable oil

Ube Glaze:

  • ¼ cup powdered sugar sifted
  • ½ tablespoon milk
  • ½ teaspoon ube extract

Matcha Glaze:

  • ½ cup white chocolate
  • ⅓ cup heavy cream
  • 1 tablespoon matcha powder

Chocolate Glaze:

  • ¼ cup powdered sugar sifted
  • 1 tablespoon cocoa powder
  • ½ tablespoon milk

Instructions

Mochi donut batter:

  • In a large bowl, sift together all-purpose flour, cornstarch, glutinous rice flour, baking powder, and  sugar. 
  • In a separate bowl, press the silken tofu through a fine-mesh sieve. 
  • Whisk the egg and milk into the tofu mixture.
  • Using a spatula, combine the tofu mixture with the flour mixture to form a rough dough. Knead the dough for 2 minutes until it becomes smooth.
  • Using a kitchen scale, weigh-in 7 grams of dough and place it on a silicone mat. Once the dough has been weighed into smaller pieces, form the dough into smaller balls.
  • Place eight balls in a (5x5 inch) square parchment paper and shape into a donut. Repeat the process until all balls are placed on square parchment paper.

Frying the donuts:

  • Heat the oil in a cast iron pan or a heavy-bottomed pot.
  • Fry the mochi donuts with parchment paper for 30 seconds to 1 minute at 335 degrees Fahrenheit or until it’s light brown.  Turn the mocha donuts and slowly remove the parchment paper and continue frying for another 30 seconds to 1 minute.
  • Using a tong, carefully transfer the donuts to a plate lined with paper towels and repeat the frying process to the remaining donuts.
  • Dip each fried mochi donuts on your favorite glaze and let it set on a cooling rack before serving.

Ube Glaze:

  • Sift powdered sugar in a medium-sized bowl, then mix in ube extract, then gradually add milk to make a smooth glaze.

Matcha Glaze:

  • In a small saucepan over medium-low heat, heat the heavy cream. Add the white chocolate and melt until smooth, then whisk in matcha powder well, and dip a few donuts in the matcha glaze.

Chocolate Glaze:

  • Sift powdered sugar and cocoa powder in a medium-sized bowl, then slowly stir in milk a little at a time to make a smooth glaze.
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Serving: 1gCalories: 6245kcalCarbohydrates: 410gProtein: 48gFat: 499gSaturated Fat: 102gPolyunsaturated Fat: 256gMonounsaturated Fat: 116gTrans Fat: 3gCholesterol: 274mgSodium: 602mgPotassium: 933mgFiber: 8gSugar: 205gVitamin A: 2271IUVitamin C: 1mgCalcium: 593mgIron: 12mg
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Batchoy

· 3 Comments

Here is a healthier version of Batchoy without the meat! It has all the flavors of Batchoy, but with no meat and a lot less fat!

Love Filipino soup? Try my Sopas (Filipino Marcaroni Soup) or my Pancit Molo (Filipino Wonton Soup)!

delicious vegan batchoy in a white bowl
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What is Batchoy?

Batchoy, also known as Batsoy or Ba-chui (Chinese) is a noodle soup with very rich flavor usually made with pork or beef, chicken stock, and fresh miki (round noodles). The dish originated from La Paz, Iloilo City, and has made its way around the Philippines islands with each island making its own variation.

Substitutions

  • You can use fresh or dried noodles like miswa noodles, depending on what is available. Fresh noodles does taste best. If using dried noodles, refer to the cooking instruction on the package.

Variations

  • To add a kick to the soup, add some chili leaves, chili paste or sriracha.
  • Garnishing with fried tofu takes the soup to the next level of deliciousness, give it a try!
  • To make it a bit healthier add bok choy or baby bok choy (either work)

Storage

  • Can be stored in the fridge for up to 3 days. It's best to separate the noodles and the soup so the noodles won't absorb the soup.

Top Tips

  • The broth is the key to this recipe, so make sure to not skip or skimp on any ingredients.
  • Buy your noodles at your local Asian Market, they tend to keep a stock of fresh noodles.
vegan batchoy in a white bowl garnished with green onions and mushroom chicharon

Ingredients

Listed below are all the ingredients you will need:

ingredients for vegan batchoy

Instructions

Preheat the pan or pot over medium heat, then add olive oil or any cooking oil, saute onions and garlic until it turns translucent, about 1-2 minutes. Add and saute ginger and shiitake mushrooms until tender. Then remove some of the cooked mushrooms and set them aside for garnish:

shiitake mushroom and spices sautéed on a pan

Then add water in the pan and bring to a boil.  Add lemongrass, brown sugar, soy sauce, mushroom seasoning, black pepper and allow it to simmer for 2-3 minutes, then turn off the heat:

adding water, mushroom, lemongrass, brown sugar, soy sauce and mushroom seasoning to make a broth

Wash noodles, then place in a serving bowl:

boiling broth in a pan and Mami noodles in a white bowl

Next, pour in hot broth in the noodle bowl, and garnish roasted or fried garlic, spring onions or leeks, mushrooms, and mushroom chicharon on top of the noodle. It also tastes delicious if you add fried tofu:

pouring the broth to the bowl of noodles and garnishing some roasted garlic, spring onions or leeks, mushrooms, and mushroom chicharon on top of the noodle

Frequently Asked Questions

A bowl of flavorful vegan batchoy topped with fresh green onions.
5 from 1 vote
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Batchoy

A quick and super easy to cook Batchoy - Filipino soup recipe made with noodles and broth topped with mushroom chicharon, green onions and fried tofu. This delicious healthy noodle soup is full of flavors and great for breakfast or dinner!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Soup
Cuisine: Filipino
Servings: 2 servings
Calories: 1247kcal

Ingredients

  • 2 tablespoons olive oil
  • ½ small white onion chopped
  • 4 cloves fresh garlic minced
  • ¼ cup shitake mushrooms sliced into strips
  • 1 inch ginger peeled and chopped
  • 7 cups water
  • 1 stalk lemongrass
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon mushroom seasoning
  • 1 tablespoon salt
  • ½ teaspoon pepper
  • 2 cups mami noodles
  • 1 tablespoon roasted garlic
  • 2 stands spring onions or leeks chopped
  • ¼ cup mushroom chicharon
  • fried tofu optional

Instructions

  • Preheat the pan over medium heat, then add olive oil
  • Add shiitake mushrooms, ginger and saute until cooked. Then remove some of the cooked mushrooms and set aside for garnish.
  • Then add water in the pan and bring to a boil
  • Add lemongrass, brown sugar, soy sauce, mushroom seasoning, black pepper and allow it to simmer for 2-3 minutes, then turn off the heat
  • Wash noodles, then place in a serving bowl.
  • Next, pour in soup in the noodle bowl, and garnish with roasted garlic, spring onions, or leeks, mushrooms, mushroom chicharon. Feel free to add fried tofu and best served hot!
Leave a Comment
Serving: 1servingCalories: 1247kcalCarbohydrates: 196gProtein: 30gFat: 38gSaturated Fat: 9gSodium: 8890mgPotassium: 623mgFiber: 13gSugar: 32gVitamin A: 29IUVitamin C: 11mgCalcium: 141mgIron: 12mg
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Lemon Cupcakes

· Leave a Comment

Refreshing, light, and delicious, these Lemon Cupcakes are bursting with lemon flavor and topped with my favorite cream cheese frosting!

Need more fruit flavored cupcakes? Try my Watermelon Cupcakes or my White Chocolate Strawberry Cupcakes!

lemon cupcakes on a white round cupcake stand

Tips & Variations:

  • When measuring flour, make sure to use the spoon and level method or weigh it.
  • Make sure to use cake flour, not all-purpose flour. If you don't have cake flour available, you can make it easily. (See FAQ section)
  • Allow all the ingredients to come at room temperature before using, make everything taste better.
  • It's best to use fresh lemon juice instead of bottled. Remember, fresh is ALWAYS best.
  • Storage: Frosted cupcakes can sit on the counter at room temperature for 24 hours. However, if you live in a hot and humid environment, then I would suggest refrigerating the cupcakes.
delicious lemon cupcake with a bite

How to Make Lemon Cupcakes:

Listed below are all the ingredients you will need:

  • cake flour 
  • baking powder 
  • teaspoon salt 
  • butter 
  • sugar 
  • eggs 
  • milk 
  • vanilla extract 
  • lemon zest 
  • lemon juice
ingredients for lemon cupcake recipe

Preheat the oven to 350 degrees Fahrenheit and line the cupcake pan with cupcake liners. 

In a large bowl, whisk together cake flour, baking powder, salt, and set aside:

whisking together the cake flour, baking powder, salt

Next, beat the softened butter, sugar with a handheld mixer or stand mixer for 2 minutes until creamed. Then, add the eggs one at a time, until fully incorporated:

mixing the softened butter and sugar using a stand mixer

Slowly add half of the dry ingredients, followed by half of the milk, vanilla extract, lemon zest, and lemon juice and mix until well-combined:

adding half of the dry ingredients, followed by half of the milk, vanilla extract, lemon zest, and lemon juice

Add the remaining dry ingredients, milk, and mix again until the mixture is fully combined and no lumps are visible:

adding the remaining dry ingredients and milk in the mixture

Spoon the batter into the cupcake liners and fill about ⅔ full.  Bake for 20 minutes,  then remove from the oven and allow the cupcakes to cool completely before adding your favorite buttercream or cream cheese frosting:

baked lemon cupcake batter in the cupcake liners

Looking for more Lemon flavored recipes? Try my Ginger Lemon Cheesecake!

Frequently Asked Questions:

How do you make cake flour from all-purpose flour?

You will need 1 cup all-purpose flour, 2 tablespoons corn starch. Remove 2 tablespoons from all the purpose and add 2 tablespoons of corn starch back in. Sift and whisk together before using.

Can you freeze lemon cupcakes?

Absolutely! Make sure to store in an airtight container and allow them to fully cool before you freeze them (unfrosted). Can be frozen for up to 2 months.

What frosting should I use for lemon cupcakes?

I personally love using cream cheese frosting, but sometimes it might be to overwhelming. So whipped frosting might work better.

lemon cupcakes on counter and cake stand
lemon cupcakes topped with cream cheese frosting
5 from 2 votes
Print Pin Recipe

Lemon Cupcakes

Soft, fluffy and zingy lemon cupcakes topped with a cream cheese frosting which makes a delicious dessert for parties! These cupcakes are easy to make, light and refreshing!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 353kcal

Ingredients

  • 1 ½ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup whole milk
  • ¼ teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • ¼ cup lemon juice

Cream Cheese Frosting

  • ½ cup unsalted butter
  • 1 (8oz) cream cheese softened
  • 3 ½ cups powdered sugar sifted
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line the cupcake pan with cupcake liners.
  • In a large bowl, whisk together cake flour, baking powder, salt, and set aside.
  • Next, beat the softened butter, sugar with a handheld mixer or stand mixer for 2 minutes until creamed.
  • Then, add the eggs one at a time, until fully incorporated.
  • Slowly add half of the dry ingredients, followed by half of the milk, vanilla extract, lemon zest, and lemon juice and mix until well-combined.
  • Add the remaining dry ingredients, milk, and mix again until the mixture is fully combined and no lumps are visible.
  • Spoon the batter into the cupcake lines and fill about ⅔ full.
  • Bake for 20 minutes,  then remove from the oven and allow the cupcakes to cool completely before adding your favorite buttercream or cream cheese frosting.

Cream Cheese Frosting

  • In a large bowl, beat softened butter and softened cream cheese until well blended and no clumps.
  • Slowly add 1 cup of powdered sugar at a time, then add vanilla and beat until creamy.
  • Use your favorite frosting tip, I used tip 1C.
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Serving: 1gCalories: 353kcalCarbohydrates: 65gProtein: 4gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 51mgSodium: 197mgPotassium: 63mgFiber: 1gSugar: 52gVitamin A: 319IUVitamin C: 3mgCalcium: 73mgIron: 1mg
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Fluffy Japanese Souffle Pancakes

· 1 Comment

These Japanese Soufflé Pancakes sound complicated, but are actually easier to make than you think! It's like eating cottony clouds. But even better with fresh berries and even a dollop of homemade whipped cream!

Try my Matcha Soufflé Pancakes or these delicious Butter Pecan Pancakes!

Delicious Japanese Soufflé Pancakes in a pan

What are Japanese Pancakes?

Regular pancakes and Japanese pancakes are very similar when it comes to the ingredients. But the key ingredient that makes Japanese pancakes special is the egg method.

The egg method is done like this:

  • First, separate the egg whites and the yolks.
  • Then beat the egg whites into a stiff peak.
  • After that, gently fold them into the batter.
  • The pancakes then turn into super airy, like soufflé!

Ingredients

Listed below are all the ingredients you will need:

  • Egg yolks
  • Whole milk
  • Vanilla extract
  • Cake flour
  • Salt
  • Baking powder
  • Egg whites
  • Cream of tartar
  • Powdered sugar
  • Vegetable oil
  • Water (for steaming)

Toppings to choose from:  

  • Strawberry Sauce
  • Maple Syrup
  • Honey
  • Butter
  • Whipped Cream

See the recipe card for quantities.

All ingredients of Japanese Soufflé Pancakes in bowls

Instructions

Prepare the Batter

1. In a mixing bowl, whisk together egg yolks, milk, and vanilla extract.

2. Sift in cake flour, salt, and baking powder.

3. Using a handheld mixer, mix the flour and egg mixture for 2 minutes. Set aside.

Mixing bowl with eggs and flour together

Make the Meringue

4. In a clean bowl, beat egg whites and cream of tartar until foamy.

5. Slowly add the powdered sugar while continuing to beat.

6. Beat until the mixture forms medium peaks.

Combine Batter and Meringue

7. Whisk a quarter of the meringue into the yolk-flour mixture to lighten it.

8. Using a spatula, gently fold the remaining meringue into the batter in two additions. Be careful not to deflate the mixture.

Meringue folded into the pancake batter

Cook the Pancakes

9. Heat a nonstick pan over low heat and add 1 tablespoon of vegetable oil.

10. Brush ring molds with oil and place them on the pan for a couple of minutes to warm up.

11. Slowly fill each mold three-quarters full with batter.

12. Cover the pan with a lid and cook for 3 minutes.

Pancake batter formed and fried

13. Add 1 tablespoon of water to the pan to create steam, then cover and cook for 1 more minute.

14. Carefully flip the pancakes, add another tablespoon of water, cover, and cook for another minute.

15. Repeat the process with the remaining batter.

Serve

16. Remove pancakes from molds and serve immediately with your favorite toppings like strawberry sauce, maple syrup, or whipped cream.

Japanese Souffle Pancakes with berry sauce

Substitutions & Variations

  • Ingredient Swap
    Use cake flour instead of all-purpose flour plus a bit of cornstarch. It will give the same softness.
  • Variation
    Almond milk can work if you don't want dairy.
    You can also use coconut oil instead of vegetable oil for a light tropical flavor.
  • Mistake to Avoid
    Avoid overmixing the batter - it can flatten your pancakes!
  • Storage Tips
    • These pancakes won't stand being in a freezer; enjoy them fresh or store them for up to 2 days in the refrigerator.
    • Keep toppings like whipped cream and syrup separate, and reheat pancakes gently in a steamer or microwave before serving.
Japanese Soufflé Pancakes sliced into three

FAQs

Fluffy Japanese Soufflé Pancakes topped with butter
5 from 1 vote
Print Pin Recipe

Fluffy Japanese Pancakes

Fluffy, delicious, quick and easy to make pancakes for a yummy breakfast! Serve with your favorite toppings and enjoy!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: Japanese
Servings: 2 servings
Calories: 457kcal
Author: Lainey

Ingredients

  • 4 egg yolks
  • 3 tablespoons whole milk
  • ½ teaspoon vanilla extract
  • ½ cup cake flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • ¼ cup powdered sugar sifted
  • 2 tablespoons vegetable oil
  • 4 tablespoons water for steaming

Toppings for Pancakes

  • strawberry sauce
  • maple syrup
  • honey
  • butter
  • whipped cream

Instructions

  • Whisk together egg yolks, milk, and vanilla extract in a bowl.
  • Add sifted cake flour, salt, and baking powder.
  • Using a handheld mixer, combine the flour and egg mixture for 2 minutes; Set aside.
  • In a clean bowl, combine egg whites and cream of tartar until foamy.
  • Slowly add the powdered sugar to the meringue.
  • Beat until the mixture forms into medium peaks.
  • Whisk together a quarter of the meringue to the butter mixture.
  • Using a spatula, slowly fold the remaining meringue over the batter.
  • In a nonstick pan over low heat, add a tablespoon of oil.
  • Brush the ring molds with oil and place it on the pan for a couple of minutes. Slowly add the batter to fill three-quarters of each mold.
  • Place a lid on the pan and cook for 3 minutes.
  • Add a tablespoon of water into the pan to create steam and put back the lid.
  • Cook for another minute, turn the pancake over and pour another tablespoon of water and cook for another minute with the lid. Repeat the process with the remaining batter.
  • Serve with your favorite choice of sweet sauce.
Leave a Comment
Serving: 1gCalories: 457kcalCarbohydrates: 41gProtein: 17gFat: 25gSaturated Fat: 15gCholesterol: 393mgSodium: 632mgPotassium: 262mgFiber: 1gSugar: 17gVitamin A: 556IUCalcium: 199mgIron: 2mg
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Recipes for Every Moment

Want to impress someone with breakfast in bed? These Japanese Souffle Pancakes are a dreamy, cloud-soft treat that turns any morning into something special.

Banana Chocolate Chip Pound Cake

· 3 Comments

The best banana bread variation you will ever have! This easy-to-make Banana Chocolate Chip Pound Cake is incredibly tender, moist, and flavorful. It's perfect for anyone who loves banana and bread.

Have extra bananas? Try my delicious Mini Banana Muffins or Banana Cake.

Cooling the newly-baked Banana Chocolate Chip Pound Cake
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Why You’ll Love This Recipe

This version of a banana chocolate chip bread recipe is super beginner-friendly and foolproof. Home bakers who want something simple yet tasty will love this. The texture is dense, buttery, and dotted with melty chocolate chips that make every slice feel indulgent.

Bananas naturally sweeten the cake and help keep it moist without extra oil. Plus, they’re packed with potassium, which supports heart health and energy levels. You can feel good about every bite.

It’s a crowd-pleaser, great for gifting, or pairing with your morning coffee when you want a cozy, comforting start to the day.

Ingredients

Listed below are all the ingredients you will need:

  • Butter
  • Sugar
  • Eggs
  • Egg yolks
  • Banana
  • Salt
  • Almond or vanilla extract
  • Flour
  • semi-sweet chocolate chips

See the recipe card for quantities.

All ingredients for the Banana Chocolate Chip Pound Cake in bowls

Instructions

Prepare the Oven and Pan

1. Preheat the oven to 325°F (163°C).

2. Grease a 9-inch loaf pan and set aside.

Mix the Batter

3. In a stand mixer, beat butter and sugar for 5 minutes or until fluffy.

4. Slowly add in eggs, egg yolks, banana, salt, and almond extract.

Ingredients mixed together into the bowl

5. Beat until fully incorporated, about 3 minutes.

6. Add flour a little at a time. Beat on low speed just until combined.

7. Fold in the chocolate chips using a spatula.

A mixing bowl with chips added into the batter

Bake the Cake

8. Spread the batter evenly into the prepared loaf pan.

9. Bake for 45–60 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

10. Cool the cake in the pan for 20 minutes.

Baking pan filled with the cake batter

11. Remove from pan and let cool completely on a wire rack before slicing and serving.

Half slice of Banana Chocolate Chip Pound Cake

Substitutions & Variations

  • Ingredient Swap
    Use butter with coconut oil for a dairy-free version or whole wheat flour for a nuttier flavor.
  • Variation
    Add a handful of chopped nuts if you want your cake to be a bit crunchy.
  • Mistake to Avoid
    Don't overmix the batter to avoid a dense and tough cake.
  • Storage Tips
    • This cake stands up well for up to 2 months in the freezer. Wrap slices tightly in plastic wrap before freezing.
    • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
Cooling rack with slices of Banana Chocolate Chip Pound Cake

FAQs

Banana Chocolate Chip Pound Cake on cooling rack
5 from 2 votes
Print Pin Recipe

Banana Chocolate Chip Pound Cake

A moist, tender and delicious cake that is filled with banana and chocolate flavor! This easy dessert recipe is a must try!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: cake, Dessert, Snack
Cuisine: American
Servings: 1 loaf
Calories: 3090kcal
Author: Lainey

Ingredients

  • ¾ cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 2 egg yolks
  • 1 banana ripe
  • ¼ teaspoon salt
  • ½ tablespoon almond extract
  • 1 ¾ cups flour
  • 1 cup semi-sweet chocolate chips

Instructions

Prepare the Oven and Pan

  • Preheat the oven to 325°F (163°C).
  • Grease a 9-inch loaf pan and set aside.

Mix the Batter

  • In a stand mixer, beat butter and sugar for 5 minutes or until fluffy.
  • Slowly add in eggs, egg yolks, banana, salt, and almond extract.
  • Beat until fully incorporated, about 3 minutes.
  • Add flour a little at a time. Beat on low speed just until combined.
  • Fold in the chocolate chips using a spatula.

Bake the Cake

  • Spread the batter evenly into the prepared loaf pan.
  • Bake for 45–60 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

  • Cool the cake in the pan for 20 minutes.
  • Remove from pan and let cool completely on a wire rack before slicing and serving.
Leave a Comment
Serving: 1gCalories: 3090kcalCarbohydrates: 500gProtein: 57gFat: 95gSaturated Fat: 50gTrans Fat: 1gCholesterol: 749mgSodium: 939mgPotassium: 2095mgFiber: 23gSugar: 291gVitamin A: 1457IUVitamin C: 10mgCalcium: 456mgIron: 25mg
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Recipes for Every Moment

Need a quick way to use up ripe bananas before they go bad? This Banana Chocolate Chip Pound Cake turns them into a rich, sweet loaf that everyone will love.

Chai Spiced Oatmeal

· 7 Comments

Bringing all the warm and cozy chai spices to a classic, easy breakfast option - Chai Spiced Oatmeal! This recipe is simple to make ahead, store in the fridge, then grab and go in the morning.

Love oatmeal? Try my Pumpkin Oatmeal or my delicious Carrot Cake Oatmeal!

a bowl of chai spiced chia oatmeal topped with kiwi, strawberry and chopped almonds
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What is Chai Spiced Oatmeal

This recipe blends the hearty goodness of oatmeal with the aromatic spices of chai for a breakfast that’s as nutritious as it is delicious. Perfect for busy mornings or leisurely weekends, this dish is a must-try for anyone looking to spice up their mornings.

The warm spices of chai—cinnamon, nutmeg, and cardamom—create a comforting aroma that transforms your kitchen into a cozy haven.

Combined with the creamy texture of oats and the crunch of fresh fruit and nuts, it’s a breakfast that satisfies all your senses.

Substitutions

  • Almonds: Don’t have almonds? Try pecans, walnuts, or sunflower seeds.
  • Agave syrup: Replace agave syrup with maple syrup or honey. You may also use coconut sugar or brown sugar.
  • Coconut Cream: Swap coconut cream for a dollop of Greek yogurt if you’re not vegan.

Variations

  • Sweet and Spicy Chai Oatmeal: Add a teaspoon of ground ginger or use a chai tea bag steeped in hot water for an extra spicy kick. Top with a drizzle of honey or maple syrup to balance the spice
  • Nutty Chai Oatmeal Incorporate almond butter, pecan butter, or your favorite nut butter for a creamy texture. Sprinkle roasted nuts or seeds on top for added crunch.
chai spiced oatmeal topped with fresh fruits and nuts

Storage

  • Leftovers can be stored in an airtight container in the refrigerator for up to three days.
  • To reheat, simply add a splash of milk and microwave for 1-2 minutes, stirring halfway.

Ingredients

Listed below are all the ingredients you will need:

Instructions

In a medium nonstick pan or saucepan over medium heat, add rolled oats, chia seeds, cinnamon, nutmeg, and cardamom, and allow it to roast for 10 seconds to bring out the flavors.

Add any non-dairy milk (I used almond milk), water, agave syrup, and coconut cream, and stir until you achieve a thick consistency, about 5 minutes.

Remove from heat and transfer in 2 serving bowls and top oats with almonds, kiwi, and strawberries before serving.

Chai Oatmeal topped with kiwi, strawberry and almonds on a purple bowl

Top Tips

  • Toast the Spices: Toasting the dry ingredients like spices, oats, and chia seeds intensifies their flavors. Don’t skip this step—it’s the secret to a more aromatic dish.
  • Use a Chai Spice Blend: If you’re short on time, grab a pre-made chai spice mix or blend your own with cinnamon, nutmeg, cardamom, ginger, allspice, and ground cloves.
  • Toppings alternatives: Any fresh fruit, seeds (pumpkin seeds, chia seeds), coconut flakes, dried fruit.

FAQ

a bowl of delicious spicy chia oatmeal with a wooden spoon
5 from 4 votes
Print Pin Recipe

Chai Spiced Oatmeal

A healthy and hearty chia oatmeal bowl with a delicious chai twist for an easy breakfast option!
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Breakfast
Cuisine: American
Servings: 2 servings
Calories: 285kcal
Author: Lainey

Ingredients

  • ¾ cups rolled oats
  • 2 tablespoons chia seeds
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • 1 ½ cups dairy free milk
  • 6 tablespoons water
  • 2 agave syrup agave syrup
  • 1 tablespoon coconut cream
  • kiwi, strawberry, almonds garnish

Instructions

  • In a medium nonstick pan over medium heat, add rolled oats, chia seeds, cinnamon, nutmeg, cardamon and allow it to roast for 10 seconds to bring out the flavors.
  • Add milk, water, agave syrup, coconut cream and stir until you achieve a thick consistency, about 5 minutes.
  • Remove from heat and transfer in 2 serving bowls and top oats with almonds, kiwi and strawberries before serving.
Leave a Comment
Serving: 1servingCalories: 285kcalCarbohydrates: 34gProtein: 12gFat: 12gSaturated Fat: 3gTrans Fat: 1gSodium: 95mgPotassium: 442mgFiber: 8gSugar: 6gVitamin A: 703IUVitamin C: 13mgCalcium: 347mgIron: 3mg
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I love oatmeal and I try to eat it at least 4x a week due to the many health benefits and the easiness of making oatmeal (since I'm not a morning person).

Growing up, oatmeal was a staple at my house and it was usually made the same. My parents cooked it with water and then ate it with raisins, milk, and sometimes vegetarian meat-like links. (We weren't allowed to add sugar, but sometimes I sneaked in syrup into my oatmeal 🙂

Now living with my husband, I've experimented with so many ways of eating oatmeal like this recipe and I'm excited to share with you different variations of oatmeal in the future!

How to Make Whipped Strawberry Milk

· 5 Comments

Do you love whipped drinks? Learn How to Make Whipped Strawberry Milk (Dalgona-inspired)! You are going to LOVE this easy-to-make recipe combining the lusciousness of whipped cream with the natural sweetness of fresh strawberries.

Here are more easy Dalgona-inspired drinks: Mango Dalgona and the classic Dalgona Coffee!

a cup of strawberry whipped milk
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What is Dalgona Coffee?

Dalgona coffee is a whipped, frothy iced coffee drink made with milk, ice, instant coffee, and sugar. Also known as "whipped coffee" or "frothy coffee", dalgona coffee has two distinct layers made from whipped coffee cream sitting on top of iced milk. It almost tastes like a Frappuccino you would order at Starbucks- but better!

In this recipe, we're replacing the whipped coffee with strawberry whipped cream.

Substitutions

  • Fruit Variations: Instead of fresh strawberries, you can use a tablespoon of strawberry Nesquik or strawberry syrup for a quicker option.
  • Dairy-Free Option: Use unsweetened almond milk instead of regular milk for a dairy-free version.
  • Sweetener Alternatives: Replace the sugar with your favorite sweetener to make it low-carb or keto-friendly.

Variations

  • Chocolate Twist: Add a drizzle of chocolate syrup or Nutella for a chocolate-strawberry combination.
  • Hot Drink Version: Use hot milk instead of cold milk for a warm and comforting drink, perfect for cold days.

Storage

If you have any leftover whipped strawberry mixture, store it in an airtight container in the refrigerator for up to 24 hours. Give it a quick stir before using it again.

Top Tips

  • If you want a sweeter drink, add more sugar.
  • For best results, chill the whisk and mixing bowl in the freezer for 15 minutes.
  • The heavy cream has to be cold, not at room temperature.
  • Please use heavy cream and not a lighter version.

Ingredients

Listed below are all the ingredients you will need:

  • fresh strawberries
  • heavy whipping cream
  • sugar
  • milk
  • ice cubes
ingredients for whipped strawberry milk

Instructions

In a blender, add the strawberries and blend until smooth, then set aside.

In a medium bowl, add heavy cream and beat using a hand mixer on medium speed while slowly adding the sugar. Beat until stiff peaks form, about 3-4 minutes:

strawberry puree in a blender and a whipped heavy cream and sugar in a bowl

Next, add 3 tablespoons of the strawberry puree and beat for 1 more minute or until the strawberry puree is fully incorporated. Be careful not to over beat:

strawberry puree added on the heavy cream and sugar mixture

Pour ice and milk into a cup and top with the whipped strawberry mixture and serve immediately!

Frequently Asked Questions

milk with whipped strawberry
5 from 3 votes
Print Pin Recipe

How to Make Whipped Strawberry Milk

Make your cup of milk more delicious with a kid-friendly whipped strawberry cream mixture on top! Enjoy how to make whipped strawberry milk in this Dalgona inspired drink with a taste of strawberry in every sip!
Prep Time5 minutes
Total Time5 minutes
Course: drink
Cuisine: Asian
Servings: 1 serving
Calories: 211kcal

Ingredients

  • 4 medium fresh strawberries
  • 4-5 tablespoons whipped cream
  • 1 teaspoon sugar
  • 1 cup milk
  • ½ cup ice cubes

Instructions

  • In a blender, add the strawberries and blend until smooth, then set aside.
  • In a medium bowl, add heavy cream and beat on medium speed while slowly adding the sugar. Beat until stiff peaks form, about 3-4 minutes.
  • Next, add 3 tablespoons of the strawberry puree and beat for 1 more minute or until the strawberry puree is full incoprarted. Be careful not to overbeat.
  • Pour ice and milk into a cup and top with the whipped strawberry mixture and serve immediately!
Leave a Comment

Notes

  • For best results, chill the mixing bowl and whisk in the freezer for 15 minutes
  • The heavy cream has to be cold, not at room temperature
  • Please use heavy cream and not a lighter version
Serving: 1gCalories: 211kcalCarbohydrates: 18gProtein: 8gFat: 12gSaturated Fat: 7gCholesterol: 38mgSodium: 112mgPotassium: 349mgSugar: 18gVitamin A: 519IUCalcium: 297mgIron: 1mg
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Addicting Filipino Ensaymada Recipe

· 17 Comments

This pillowy soft and irresistibly Filipino Ensaymadas (Filipino bread) is slathered with softened butter and cheese your family will love and enjoy! It's easy to make and so addicting!

Looking for more bread recipes similar to this recipe? Try my pandesal recipe, Apple Monkey Bread, or my Easy Chocolate Bread. You may pair this with Tamarind Drink.

Filipino Ensaymada topped with softened buttered and cheese
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What is Filipino Ensaymada?

Filipino Ensaymada is a sweet bread popular in the Philippines. It's a soft and fluffy pastry topped with butter, sugar, and sometimes grated cheese. Ensaymada is often enjoyed as a snack or dessert, especially during special occasions like holidays and celebrations.

The Story Behind Ensaymada

Ensaymada is originally a Spanish pastry, but it has been adopted and adapted by the Philippines, making it a popular Filipino treat. It has a unique Filipino twist, often topped with butter, sugar, and cheese, reflecting the local taste preferences. So, while it has Spanish origins, ensaymada is now considered a Filipino delicacy.

Top Tips

  • Always add cheese—it takes it to another level! I tried a mix of cheddar and mozzarella cheese, and it was a fantastic choice!
half of a Filipino Ensaymada topped with softened buttered and cheese

Substitutions

  • Sugar: Use brown sugar or coconut sugar instead of white sugar.
  • Cheese: Experiment with different types of cheese or you can use the traditional Edam Cheese that is normally used.
  • Milk: Use evaporated milk, coconut milk or almond milk for a dairy-free alternative.
  • Ube Halaya: If you can't find ube halaya, you can try using ube powder or extract mixed with sugar and water to create a similar flavor.
  • Baking Powder: You can use a combination of baking soda and cream of tartar as a substitute for baking powder.

Variations

  • Vanilla Extract: Add almond extract, coconut extract, vanilla extract to add a different flavor profile.
  • Toppings: Get creative with toppings and try using different types of nuts, seeds, or dried fruits to customize your Ensaymada.

Storage

  • To keep your Ensaymada fresh and delicious, store them in an airtight container at room temperature for up to 3 days.
  • Freeze them in a freezer-safe bag or container for up to 1 month. When ready to enjoy, simply thaw them at room temperature or warm them in the microwave for a few seconds before serving.

Ingredients

Listed below are all the ingredients you will need:

Ensaymada:

  • active dry yeast or instant yeast
  • warm water 
  • granulated sugar 
  • warm milk 
  • sugar 
  • shortening 
  • bread flour 
  • egg yolks 
  • salt 

Topping:

  • softened butter
  • powdered sugar 
  • cheddar cheese 
Ingredients for Filipino Ensaymada

Instructions

Brush a round cake pan (30cm) with softened butter, set aside.

In a small bowl, combine warm water, yeast, sugar and allow it bloom for 15 minutes. 

Then in another bowl, whisk together sugar, salt, and flour; Set aside. 

a warm water, yeast, and sugar in different small-sized bowls and a mixture of sugar, salt, and flour in a big bowl with a beater

In another bowl, whisk together milk, shortening, and egg yolks. 

milk, shortening, and egg yolk combined in a bowl and added on the flour and sugar mixture

Combine the dry, wet ingredients, and bloomed yeast until dough is formed. 

Dust the working surface with flour and knead the dough for 10 minutes until nice and soft. 

Allow it to rest and rise in a warm place for 1 hour or until doubled in size. 

ensaymada dough placed on a working surface to rise

Punch down the dough and place it back at the working surface, then roll the dough into a log and cut into 14 equal pieces or weigh each dough at 75 grams (which I did). 

Shape the dough into ball, then roll out each dough into a log to about 15 cm, then swirl the dough, and then place the dough into the prepared pan. 

ensaymada dough cut and rolled into balls and placed on a pan

You can fit 10 small dough on each round pan. Cover with a cling film and allow it rise for 1 hour:

ensaymada dough rolls placed on a round pan

Preheat the oven to 350 degrees Fahrenheit and bake at 350 degrees Fahrenheit for 30 minutes. 

Allow it cool down before removing it from the pan and brush the top of the ensaymada with softened butter. 

baked ensaymada brushed with softened butter on the top

Dust with powdered sugar and topped with grated cheese.

Lainey holding half of a Filipino Ensaymada slathered with softened butter

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Stock baking pantry essentials Use reliable baking pans for even baking Airtight containers (Use code LAINEY5) Try plant-based milk alternatives

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Frequently Asked Questions

Ensaymadas on a white plate slathered with melted butter.
4.62 from 21 votes
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Addicting Filipino Ensaymada Recipe

Treat your taste buds to Ensaymadas, a Filipino bread that's super soft and delicious! Picture fluffy clouds of bread topped with melted butter and cheese – it's a taste sensation your family will adore! They're easy to whip up, and once you try them, you'll be hooked!
Prep Time20 minutes
Cook Time30 minutes
Rest Time1 hour
Total Time1 hour 50 minutes
Course: Bread
Cuisine: Filipino
Servings: 14 rolls
Calories: 77kcal

Ingredients

Ensaymada:

  • ½ cup butter softened
  • ¼ cup warm water 
  • 2 teaspoons active dry yeast
  • 1 teaspoon granulated sugar 
  • 3 ½ cups bread flour 
  • ⅓ cup sugar 
  • ¼ tablespoons salt 
  • 1 cup milk 
  • ½ cup shortening 
  • 3 egg yolks 

Topping

  • ½ cup powdered sugar  sifted
  • ½ - 1 cup shredded cheddar cheese 

Instructions

  • Brush 2 pieces of 30cm round cake pan and brush with softened butter. 
  • In a small bowl, combine warm water, yeast, and sugar and allow it bloom for 15 minutes. 
  • Whisk together flour, sugar, salt and set aside.
  • In another bowl, whisk together milk, shortening, and egg yolks.
  • Combine the dry, wet ingredients, and bloomed yeast until dough is formed. 
  • Dust the working surface with flour and knead the dough for 10 minutes until soft. 
  • Allow it to rest and rise in a warm place for 1 hour or until doubled in size. 

Assembling the Ensaymada

  • Punch down the dough and place it back at the working surface, then roll the dough into a log and cut into 14 equal pieces or weigh each dough at 75 grams
  • Shape the dough into ball, then roll out each dough into a log to about 15 cm, then swirl the dough, and then place the dough into the prepared pan.
  • You can fit 10 doughs in the round pan and the extra 4, place in a smaller pan. Next, cover with cling wrap and allow it rise for 1 hour:
  • Preheat the oven to 350 degrees Fahrenheit and bake for 30 minutes. 
  • After removing the Ensaymada from the oven, brush the top of the ensaymada with the leftover softened butter and top with sugar and grated cheese.
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Serving: 1gCalories: 77kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 135mgPotassium: 28mgFiber: 1gSugar: 1gVitamin A: 14IUVitamin C: 1mgCalcium: 11mgIron: 1mg
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Andes Mint Chocolate Chip Cookies Recipe

· 8 Comments

Treat yourself to this Andes Mint Chocolate Chip Cookies Recipe loaded with soft, oversized Andes Mint Candies, creamy mint chips, and rich chocolate chips. Every bite is a delicious explosion of minty chocolate goodness!

If you love minty treats, you should also try these Coffee Mint Cookies, Choco Mint Blossom Cookies, or Mint Chocolate Chunk Cookies for a fun dessert!

Mint Chocolate Chip Cookies on a white plate
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What is Andes Mint Chocolate Chip Cookies Recipe?

Andes Mint Chocolate Chip Cookies are super yummy cookies that mix the classic chocolate chip cookie with a cool minty twist! They’re made with soft, buttery dough and packed with chopped Andes mints, which are those delicious green and brown candies that taste like mint chocolate.

These cookies come out soft and chewy, making them perfect for munching. The Andes mints add a refreshing mint flavor that makes these cookies stand out from regular chocolate chip cookies.

The recipe is pretty easy; you just mix up the ingredients, scoop the dough, and bake them. Plus, you can even sprinkle some extra Andes mints on top before baking for an extra treat! So, if you love cookies and mint, these are worth a try. They're great for sharing with friends or just enjoying on your own.

Substitutions

  • If you don’t have menthe (mint), you can use peppermint extract for a strong mint flavor.
  • If you want to make chocolate peppermint cookies, you can swap some of the flour with cocoa powder for a chocolaty taste.
  • You can also use baking chips instead of mini chocolate chips for extra sweetness.

Variations

  • For an added chocolate flavor, melt some chocolate drops and drizzle over your Andes Mint Chocolate Cookies.
  • Have you tried cookie sandwiches? You can make some by cooling some of your cookies and placing a scoop of vanilla ice cream in between two cookies. Slightly press and enjoy!

Storage

  • Room Temperature: Store in an airtight container for up to 1 week.
  • Freezer: Freeze in a zip-top bag for up to 3 months; thaw at room temperature when ready to eat.
baked mint chocolate chip cookies on a cooling rack

Ingredients

Listed below are all the ingredients you will need:

Instructions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. Set aside.

In a separate bowl, beat together the butter, brown sugar, and white sugar until light and fluffy:

butter mix and dry ingredients in separate bowls

Add the large egg and green food coloring. Beat until combined:

egg and green coloring added on the butter and sugar mixture

Pour in the flour mixture and mix until well combined. Fold in the Andes mints and mini chocolate chips, reserving a small amount of candy for topping the cookies if desired:

flour mix, Andes mint, and mini chocolate chips in butter-sugar mix

Use a cookie scoop or tablespoon to scoop out the dough and roll it into a ball. Place the balls on the prepared baking sheet, leaving around two inches between each cookie.

Press the cookies down slightly with your hand, then top the cookies with reserved candy, pressing the candy into the cookie dough slightly:

cookie dough with chopped Andes mints on a lined sheet

Bake in the preheated oven for 8-10 minutes, until the edges of the cookies, are beginning to brown and the center is still soft.

Remove from the oven and allow to cool on the cookie sheet for five minutes, then transfer to a wire rack to cool completely before serving:

baked mint chocolate chip cookies on a cooling rack

These Mint Chocolate Chip cookies are way better than store-bought ones, I promise!

mint chocolate chip cookies on a white plate

Top Tip

  • Have your butter soften first before using it. It makes it so much easier to mix and makes the cookie texture perfectly good.

FAQs

Here are more delicious cookie recipes you can try!

green cookies with chocolate pieces
5 from 5 votes
Print Pin Recipe

Andes Mint Chocolate Chip Cookies Recipe

This deliciously soft Andes Mint Chocolate Chip Cookies Recipe is perfect for satisfying your sweet tooth!
Prep Time15 minutes
Cook Time10 minutes
Cool Time5 minutes
Total Time30 minutes
Course: Cookies, Desserts, Snacks
Cuisine: American
Servings: 24 cookies
Calories: 160kcal
Author: Lainey

Ingredients

  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt
  • ½ cup (one stick) butter room temperature
  • ¼ cup brown sugar
  • ½ cup sugar
  • 1 egg
  • green food coloring
  • 1 cup Andes mints finely chopped
  • ½ cup mini chocolate chips

Instructions

  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
  • In a separate bowl, beat together the butter, brown sugar, and sugar until light and fluffy. 
  • Add the egg and green food coloring. Beat until combined.
  • Pour in the flour mixture and mix until well combined.
  • Fold in the Andes mints and mini chocolate chips, reserving a small amount of candy for topping the cookies if desired.
  • Use a tablespoon to scoop out the dough and roll it into a ball. Place the balls on the lined cookie sheet, leaving around two inches between each cookie.
  • Press the cookies down slightly with your hand, then top the cookies with reserved candy, pressing the candy into the cookie dough slightly.
  • Bake in the preheated oven for 8 to 10 minutes, until the edges of the cookies are beginning to brown and the center is still soft.
  • Remove from the oven and allow to cool on the cookie sheet for five minutes, then transfer to a wire cooling rack to cool completely before serving.
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Serving: 1cookieCalories: 160kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 111mgPotassium: 15mgFiber: 1gSugar: 14gVitamin A: 136IUVitamin C: 0.02mgCalcium: 11mgIron: 1mg
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It's almost St. Patty's Day, and I know you are all looking for a dessert that has a hint of green to it 🙂

St. Patrick's Day is celebrated globally, in every country or state that has Irish descent.  Aside from the green desserts and pastries, decide now what green outfit to wear so you will be invisible to the "leprechauns", as the old folklore says.

Moreover, it's okay if you do not celebrate St. Patty's Day because having some of these Mint Chocolate Chip Cookies is always a good idea, and it never fails!

Ramen with Pasta Noodles

· 4 Comments

This easy homemade Ramen with Pasta Noodles recipe can be ready in less than 1 hour! Experience the traditional Japanese flavors in this quick and easy vegetarian recipe.

Looking for more delicious options? Check out my Easiest Tofu Poke and Kalabasa Pasta (Filipino Squash Pasta) recipes to complement your ramen experience!

a bowl of vegetarian ramen
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Health Benefits of Tofu

  • Helps lower levels of bad cholesterol
  • Has the potential to reduce breast cancer risk
  • It contains several anti-inflammatory chemicals
  • Tofu contains a high amount of calcium

Substitutions

  • If you can't find angel hair pasta, you can use regular spaghetti or any other type of pasta. Just follow the package instructions for cooking time to ensure it’s cooked properly.
  • If you want a creamier broth, you can substitute with cream instead of just relying on the vegetable broth. This will make your ramen rich and satisfying.

Variations

  • For extra fiber, add a cup of bok choy to your ramen.
  • Are you a fan of bean sprouts? You can include it just before serving.
  • Increase the spicy flavor of your vegetarian ramen by adding some chili oil.
  • Do you love the hearty taste of mushrooms? You can add a handful of shitake mushrooms to your vegetarian ramen!
  • For added flavor, consider using basil or onion in your broth to enhance the taste based on your preference.
noodle ramen in a blue bowls

Storage

Ramen broth freezes well. Refrigerating it could make ramen broth for up to three days and frozen ramen broth can last up to 1-2 months.

Ingredients

Listed below are all the ingredients you will need:

Optional garnish: jalapeño, cashews, chopped green onions

ingredients for ramen with pasta noodles

Instructions

​Start by draining the water from the tofu and pressing it in a rag between a plate and a heavy pan or stack of plates. Press for 30 minutes or up to 6 hours before using.

​In the meantime, heat one of the tablespoons of the sesame oil and the olive oil in a medium-size soup pot over medium heat. Add the ginger, garlic, and serrano and cook for about three minutes or until the garlic and ginger become fragrant:

spices cooked in a soup pot with a wooden ladle

In the meantime, mix the chili paste, soy sauce, hoisin sauce, and salt together in a bowl. Then, pour the vegetable broth into the pan and stir in the bowl of sauces. Mix thoroughly and bring it to a boil. Reduce the heat and let simmer for twenty minutes:

vegetable broth, spices and sauces cooked in a pot

​While the broth is boiling, julienne the carrots and heat a large frying pan over medium heat. Pour in one tablespoon of the sesame oil and heat. Add in the carrots and cook until tender. Add a dash of salt and pepper and remove the carrots from the pan.

​Cut the tofu into thin slices and fry it in the remaining sesame oil. Let fry for three minutes on each side or until they reach your desired crispiness. Sprinkle a bit of salt and pepper over the pieces and remove them from the pan. Let drain over a plate with a paper towel on it.

​Cook the pasta according to the directions on your box and remove it from the water immediately. Rinse it with cold water until all of the pasta has cooled to remove starch and keep the pasta from getting sticky.

a bowl of cashews, jalapeños and green onions; cooked pasta and stir-fried carrots in different bowls; vegetable broth in a pot and stir-fried tofu on a white plate

​Set out all of the ingredients and assemble the bowls by adding some pasta, pouring in some broth, adding two to three pieces of tofu, a spoonful of carrots, and sprinkling in some jalapeños, cashews, and green onions to the top of the soup.

Serve immediately. Ramen is best consumed when it is hot.

vegetarian ramen in a blue bowl

Top Tips

  • For the soy sauce, you can choose the less sodium variant if you are taking note of your sodium intake.
  • I used vegetarian angel hair pasta for this recipe, but there are vegan ramen noodles in Asian stores and also in specialty vegan/vegetarian food shops.

Frequently Asked Questions

Here are more delicious recipes to try!

vegetarian ramen with pasta noodles and tofu
5 from 3 votes
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Ramen with Pasta Noodles

Freshly made vegetarian ramen with pasta noodles and loads of healthy vegetables, all bursting with flavors in one bowl!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Soup, Vegetarian
Cuisine: Asian
Servings: 4 -6 servings
Calories: 201kcal

Ingredients

  • 2 large carrots
  • 1 14-oz extra firm tofu
  • 1 16-oz angel hair pasta
  • 2 tablespoons garlic finely minced
  • 1 serrano finely minced
  • 1 -3 tablespoons ​chili paste (more or less depending on your preferred spice level)
  • ​½ cup soy sauce
  • 3 tablespoons tablespoons of sesame oil
  • 1 tablespoon tablespoon of olive oil
  • 1 tablespoon tablespoon of hoisin sauce
  • 1 teaspoon salt
  • 8 cups vegetable broth
  • ​Optional garnish: 1 jalapeño (sliced), ¼ cup of cashews, ¼ cup of chopped green onions

Instructions

  • ​Start by draining the water from the tofu and pressing it in a rag between a plate and a heavy pan or stack of plates. Press for 30 minutes or up to 6 hours before using.
  • ​In the meantime, heat one of the tablespoons of the sesame oil and the olive oil in a medium-size soup pot over medium heat. Add the ginger, garlic and serrano and cook for about three minutes or until the garlic and ginger become fragrant. In the meantime, mix the chili paste, soy sauce, hoisin sauce, and salt together in a bowl. Then, pour the vegetable broth into the pan and stir in the bowl of sauces. Mix thoroughly and bring it to a boil. Reduce the heat and let simmer for twenty minutes.
  • ​While the broth is boiling, julienned the carrots and heat a large frying pan over medium heat. Pour in one tablespoon of the sesame oil and heat. Add in the carrots and cook until tender. Add a dash of salt and pepper and remove the carrots from the pan.
  • Cut the tofu into thin slices and fry it in the remaining sesame oil. Let fry for three minutes on each side or until they reach your desired crispiness. Sprinkle a bit of salt and pepper over the pieces and remove them from the pan. Let drain over a plate with a paper towel on it.
  • Cook the pasta according to the directions on your box and remove it from the water immediately. Rinse it with cold water until all of the pasta has cooled to remove starch and keep the pasta from getting sticky.
  • Set out all of the ingredients and assemble the bowls by adding some pasta, pouring in some broth, adding two to three pieces of tofu, a spoonful of carrots, and sprinkling in some jalapeños, cashews, and green onions to the top of the soup. 
  • Serve immediately.
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Serving: 1servingCalories: 201kcalCarbohydrates: 14gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 0.3mgSodium: 1821mgPotassium: 232mgFiber: 3gSugar: 5gVitamin A: 5096IUVitamin C: 3mgCalcium: 29mgIron: 1mg
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Best Egg Free Pancakes

· 1 Comment

Ready to flip the fluffiest eggless pancakes ever? These Best Egg Free Pancakes are soft, golden brown, and made without eggs or dairy! They’re packed with fiber thanks to oats, naturally sweetened with bananas and agave syrup, and have just the right hint of peanut butter for that extra yum factor.

Want more wholesome pancake recipes? You’ll love: BEST Vegan Banana Oatmeal Pancakes, Vegan Chocolate Banana Pancakes, and Ube Pancakes.

stack of egg free pancakes topped with blueberries, bananas and honey
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Health Benefits of Oats

Why do we love using oats as the dry ingredient? Check it out:

  • A good source of plant-based protein
  • Contains calcium, potassium, and B vitamins
  • Helps lower sodium levels and manage cholesterol
  • Full of healthy carbohydrates to keep you energized
  • Works as a naturally gluten-free option when certified GF oats are used

Substitutions

  • oats – use whole wheat flour, whole wheat pastry flour, or gluten-free flour
  • dairy-free milk – try oat milk, coconut milk, almond milk, or soy milk
  • baking powder – sub with ¼ tsp baking soda + ½ tsp lemon juice or white vinegar
  • agave syrup – use maple syrup, honey (if not vegan), or date syrup
  • peanut butter – sub with almond butter, tahini, or sunflower seed butter
  • bananas – swap with applesauce or mashed sweet potatoes

Variations

  • Fruity – mix in blueberries or top with fruit jam
  • Spiced – add cinnamon or a pinch of nutmeg
  • Dessert-style – top with chocolate chips or vegan whipped cream

Storage

  • Countertop – store in an airtight container for 1 day
  • Fridge – refrigerate for up to 3 days
  • Freezer – freeze for up to 2 months; layer with parchment paper
  • Toaster – reheat for a crispy finish

Ingredients

Listed below are all the ingredients you will need:

  • oats
  • dairy-free milk
  • baking powder
  • agave syrup
  • peanut butter
  • ripe bananas
ingredients for egg free pancakes

Instructions

Blend oats in a dry blender or coffee grinder to make oat flour:

oats flour in a blender and a spoonful of peanut butter

Add all the remaining ingredients to the oat flour. Whisk or blend until a smooth consistency. Depending on the oats, you can need more milk:

egg free pancake ingredients in a blender

If you find it a bit liquid, don't add milk. It will get thick while you pre-heat a pan or pancake machine:

egg free pancake batter in a blender

Preheat the pancake machine over medium-high heat. Lightly grease with oil or melted butter. Pour ¼ cup or 3 tablespoons of batter to make 1 pancake. If you don't have a pancake machine, you can use a nonstick pan with a bit of coconut oil:

egg free pancake batter cooked in a pancake machine

Once you see "bubbles' around your pancake, you can flip it and cook the other side, like so:

an egg free pancake cooked in a pancake machine

And just like that, your best egg-free Free Pancakes are done!

cooked egg free pancakes on a pancake machine

Serve with your favorite toppings. I love mine with banana slices, fresh blueberries, and honey! Yum!

egg free pancakes topped with banana slices, fresh blueberries and honey

Top Tips

  • If you want a bit more texture in your pancakes, you can use chunky peanut butter.
  • Using rolled oats in this recipe has a higher fiber content.
  • Use very ripe bananas. Choose those that already have dark spots on the banana skin.
  • Add flax seeds to the batter for a fuller load of fiber and nutrients.

Frequently Asked Questions

stack of egg free pancakes with blueberries on top
5 from 1 vote
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Best Egg Free Pancakes

Egg-free, vegan, and fluffy pancakes that are fiber-rich and a healthier way to eat pancakes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: Vegan
Servings: 6 - 8 servings
Calories: 192kcal
Author: Lainey

Ingredients

  • 1 ½ cups oats
  • 1 ½ cups dairy-free milk
  • 1 teaspoon baking powder
  • 2 tablespoons agave syrup
  • 2 tablespoons peanut butter
  • 2 ripe bananas

Instructions

  • Blend oats in a dry blender or coffee grinder to make oats flour.
  • Add all remaining ingredients to the oats flour. Blend until a smooth consistency. Depending on oats, you can need more milk. If you find it a bit liquid don't add milk. It will get thick while you pre-heat a pan or pancake machine.
  • Pre-heat pancake machine. You will need ¼ cup or 3 tablespoons of batter to make 1 pancake. If you don't have a pancake machine, you can use a nonsticky pan with a bit of coconut oil.
  • Serve with your favorite toppings.
Leave a Comment
Serving: 1servingCalories: 192kcalCarbohydrates: 31gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 125mgPotassium: 328mgFiber: 4gSugar: 12gVitamin A: 257IUVitamin C: 9mgCalcium: 137mgIron: 1mg
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Delicious and Easy Homemade Blueberry Sauce for Cheesecake

· 12 Comments

This sweet and tangy blueberry sauce is the perfect addition to any creamy cheesecake, pancake, or french toast, adding a burst of flavor and visual appeal to your dessert.

Looking for more sauces for your cheesecake? Try my easy 5 ingredients Caramel Sauce.

a spoonful of blueberry sauce from a glass container

Blueberries Health Benefits

  • A powerful antioxidant - blueberries in fact is named as the "king of antioxidants"
  • Packed with Vitamin C and potassium
  • Perfect for the calorie-conscious - it is low high in nutrients but low in calories
  • Neutralizes free radicals in the body, thus slowing the aging process and can prevent cancer from growing
  • Blueberries lower blood pressure

Tips & Variations:

  • When adding the cornstarch to thicken the blueberry sauce, do not add it directly to the boiling pot. Mix it with a little cold water to avoid clumps of cornstarch in your blueberry sauce.
  • Remember, it's best to use fresh lemon juice
  • Here are more ideas on how to use your blueberry sauce:
    • top it on pound cakes
    • vanilla ice cream
    • warm toast

Substitutions:

  • To add more of a tangy flavor, add some lemon zest. It makes a HUGE difference!
  • If lemon juice is not available, use orange juice instead. It is of the same deliciousness!
  • If you can't find fresh blueberries, feel free to use frozen blueberries instead.
  • You can also use other kinds of berries like raspberries, strawberries, or blackberries if you can't find blueberries at all.

Storage:

  • The blueberry sauce can be stored for up to a week in an airtight container in the fridge.

How to Make Blueberry Sauce for Cheesecake:

Listed below are all the ingredients you will need:

ingredients for blueberry sauce

In a small saucepan, combine 2 cup of blueberries, sugar, ½ cup water, and lemon juice:

ingredients of blueberry sauce in a small saucepan

Heat over low-medium heat to a low boil. In a small bowl, whisk the cornstarch and 2 tablespoons of water:

a mixed cornstarch and water on a glass bowl and the other ingredients on a saucepan

Slowly whisk cornstarch mixture into blueberries, being careful not to break blueberries. Cook for 3-5 minutes or until thick. The consistency of the blueberry sauce should look like so:

a spoonful of thick blueberry sauce

Cool completely. Store in an airtight container in the refrigerator.

a spoonful of blueberry sauce

Now, you are ready to make your delicious blueberry cheesecake! You can tap your shoulder now after making your very own blueberry sauce 🙂

two servings of sliced cheesecakes drizzled with blueberry sauce on a white plate with a fork

This homemade blueberry sauce can last up to months when frozen. What are you waiting for? Make a big batch of blueberry sauce now!

blueberry sauce on a glass bottle container

Frequently Asked Questions

What can you serve with blueberry sauce?

There is a lot that you can serve with blueberry sauce. Yummy options are pancakes, waffles, bread, yogurt, and even fresh fruits!

How do you thicken the blueberry sauce?

When making this sauce, you have to include cornstarch mixed with a little water to make it thick. The mixture is called a slurry.

Does blueberry sauce need to be refrigerated?

Yes, it should be refrigerated after cooling it completely so it won't go bad.

Here are more blueberry recipes to try!

4.19 from 16 votes
Print Pin Recipe

Delicious and Easy Homemade Blueberry Sauce for Cheesecake

A sweet and delicious sauce that is best for cheesecakes, ice cream, pancakes, waffles or any of your favorite dessert!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast, Dessert
Cuisine: American, Filipino
Servings: 2 cups
Calories: 618kcal
Author: Lainey

Ingredients

  • 2 cups fresh blueberries
  • ½ cup granulated sugar
  • ½ cup water
  • 1 teaspoon lemon juice
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  • In a small saucepan, combine blueberries, sugar, water, and lemon juice. Heat over low-medium heat and bring to a low boil.
  • Then in another small bowl, whisk the cornstarch and 2 tablespoons of water until well combined.
  • Slowly mix in the cornstarch mixture into blueberry mixture, being careful not to break blueberries.
  • Cook for 3-5 minutes or until thick.
  • Cool completely and store in an airtight container in the refrigerator.
Leave a Comment
Serving: 1gCalories: 618kcalCarbohydrates: 158gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 13mgPotassium: 236mgFiber: 7gSugar: 129gVitamin A: 160IUVitamin C: 31mgCalcium: 24mgIron: 1mg
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Super Moist Banana Bread

· 2 Comments

Banana Bread is one of the most classic quick bread recipes and go-to recipe when you have overripe bananas! This recipe is mildly sweet and definitely moist which everyone will love!

Try my other delicious banana recipes: Banana Bread Cookies, BEST Banana Cake, and Banana Chocolate Chip Pound Cake.

sliced banana bread with a white towel placed on a brown plate
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Health Benefits of Bananas

  • Contains nutrients that have the ability to moderate blood sugar levels
  • It reduces appetite by decreasing the process of stomach emptying
  • It has a fair amount of dietary fiber which aids in digestion
  • Supports good heart health because it contains potassium that can help lower blood pressure

Substitutions

  • Butter: Replace butter with coconut oil or vegetable oil for a dairy-free option.
  • Brown Sugar: Use white sugar, honey, or maple syrup as a substitute for brown sugar.
  • Eggs: Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) for a vegan option.
  • Bananas: If you don’t have enough bananas, you can replace part of the mashed bananas with applesauce or pumpkin puree.

Variations

  • If you love a hint of chocolate in your super moist banana bread recipe, add in a handful of chocolate chips.
  • To add a wonderful texture to your loaf of banana bread, include chopped walnuts or pecans and you may call it Super Moist Banana Nut Bread 🙂
  • You can spread cream cheese frosting over the cooled banana bread for a delicious, tangy-sweet topping.

Storage

  • Once cooled, wrap the banana bread in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days.
  • For longer storage, freeze the bread by wrapping slices individually in plastic wrap and placing them in a freezer-safe bag.
  • To thaw, leave it out at room temperature or warm in the microwave for 15-20 seconds.

Top Tips

  • Have you heard of adding Greek yogurt or sour cream to a bread recipe? You can add a fourth of a cup of your favorite brand. Plain yogurt gives that tangy flavor to the banana bread and makes the bread moister.
  • You can make banana muffins out of this recipe by simply baking them in muffin pans.

Ingredients

Listed below are all the ingredients you will need:

  • all-purpose flour
  • baking soda
  • salt
  • unsalted butter, at room temp
  • brown sugar
  • eggs
  • bananas, mashed
  • cinnamon
  • vanilla extract
  • chopped pecans or walnuts (optional)
ingredients for super moist banana bread

Instructions

These seemingly unpleasant-looking overripe bananas are the best state to make them into a delicious banana bread or cake recipe!

overripe bananas on a container

I'll let you in on a little secret 🙂 I used vanilla butternut for a little extra yumminess and moisture!

a bottle of vanilla butternut

To save time, preheat the oven to 350 degrees. Mash bananas in a bowl and set them aside.

mashed bananas on a white bowl

Whisk the flour, baking soda, and salt in a bowl and set aside. Then, cream butter and brown sugar until completely mixed together. To the creamed butter mixture, add the eggs, mashed banana mixture, cinnamon, and vanilla extract. Blend completely using an electric mixer.

a bowl of mashed bananas, another bowl of mixed flour, salt and baking soda, then another bowl of creamed butter and brown sugar

Mix the dry ingredients into the wet ingredients a little at a time. Blend thoroughly but don’t over-mix. If using a stand mixer, scrape down the sides of the mixing bowl so there are no lumps of flour left. Pour into a well-greased loaf pan.

mixed ingredients on a bowl then poured on a loaf pan

Bake on the lowest rack in your oven for 55-60 minutes. When it’s done you should be able to insert a toothpick and it will come out clean. If the top is getting too burnt and the inside is not done, cover it with aluminum foil and bake for another five minutes.

Let it cool on a wire rack before cutting with a serrated bread knife. This recipe makes 1 loaf of super moist banana bread.

two slices of banana bread on a white plate

Frequently Asked Questions

Here are more delicious bread and dessert recipes for you to try!

banana bread slices on white plate
5 from 4 votes
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Super Moist Banana Bread

This recipe of Super Moist Banana Bread has an amazing buttery texture with decadent soft crumbs.
Prep Time15 minutes
Bake Time55 minutes
Total Time1 hour 10 minutes
Servings: 10 slices
Calories: 210kcal
Author: Lainey

Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick or ½ cup unsalted butter, at room temp
  • ¾ cup brown sugar
  • 2 eggs
  • 4 overripe bananas mashed
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract*
  • chopped pecans or walnuts I did not use nuts for this recipe

Instructions

  • Preheat oven to 350 degrees.
  • Mash bananas in a bowl and set them aside.
  • Mix flour, baking soda, salt in a bowl and set aside.
  • Cream butter and brown sugar until completely mixed together.
  • To the creamed butter mixture add the eggs, mashed bananas, cinnamon, and vanilla extract.
  • Blend completely.
  • Mix the dry ingredients into the wet ingredients a little at a time. Blend thoroughly but don’t over mix.
  • Scrape down the sides of the mixing bowl if using a stand mixer so there are no lumps of flour left.
  • Pour into a well-greased loaf pan.
  • Bake on the lowest rack in your oven for 55-60 minutes. When it’s done you should be able to insert a toothpick and it will come out clean. If the top is getting too burnt and the inside is not done, cover it with aluminum foil and bake for another five minutes.
  • Let cool before cutting with a serrated bread knife. Makes 1 loaf.
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Notes

(*Secret ingredient: I used vanilla butternut for a little extra yumminess. You can change out my link with your amazon afflink: https://amzn.to/3fGneGP)
Serving: 1sliceCalories: 210kcalCarbohydrates: 46gProtein: 4gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 33mgSodium: 131mgPotassium: 231mgFiber: 2gSugar: 22gVitamin A: 78IUVitamin C: 4mgCalcium: 26mgIron: 2mg
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Cream of Tomato Soup

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Here's a simple Tomato Soup full of earthy flavors and naturally thickened without heavy cream or cream cheese.

two bowls of cream of tomato soup with a stainless spoon beside each bowl

Health Benefits of Tomatoes

  • Great source of lycopene which is an antioxidant
  • Has a high content of vitamin C and potassium
  • Good source of fiber
  • Contains vitamin K which helps in blood clotting
  • Has folate which is beneficial for pregnant women

Tips & Variations:

  • If you don't like turmeric, completely omit the turmeric. The turmeric flavor is very strong in the soup and has many health benefits.
  • If you have some basil, you can cut off fresh basil leaves and sprinkle some on top of the soup before serving for an added gourmet touch.
  • Take the tomato soup to the next level of deliciousness, by using roasted tomatoes. Peel off the skin and dice before adding to the pot. I promise it will have a delicious, earthy taste to it.
  • Do you love an extra kick to your soup? Add a dash of smoked paprika and red pepper flakes!

How to Make Cream of Tomato Soup:

Listed below are all the ingredients you will need:

  • olive oil
  • yellow onion
  • fresh ginger
  • garlic
  • ground cumin
  • ground coriander
  • ground turmeric
  • salt
  • cayenne
  • vegetable broth
  • canned tomatoes
  • sugar 
  • coconut milk
  • lime juice
ingredients of cream of tomato soup

Because this recipe is a soup, I love to dice the spices as tiny as I can, like so:

minced ginger, onion and garlic on a white board with a blue handle on each side

Heat oil over medium heat in a large pot. Add onion and cook for 5 minutes until translucent and lightly browned, stirring regularly:

sliced onions cooked in a large pot
spices and vegetable broth cooked in a pot

Add ginger and garlic. Cook for an additional 1 minute. Add cumin, coriander, turmeric, salt, and cayenne. Cook for 30 seconds. Pour in vegetable broth all at once. Stir vigorously to deglaze the pan:
 

Reduce heat to medium-low and add tomatoes and sugar. Bring to a simmer and cook for 20 minutes:

tomato soup cooked in a pot

Remove from heat and puree with an immersion blender or in batches in a regular blender. If you don't have an immersion blender, blend in batches using a blender. Return to the pot and add coconut milk. Return to heat if necessary:

tomato soup puree cooked in a pot and stirred with a wooden ladle

Just before serving, stir in lime juice. This creamy soup is so easy to do!

cream of tomato soup poured on a small white bowl
2 servings of cream of tomato soup

In less than  40  minutes,  you have a gluten-free and delicious vegan tomato soup.

This recipe is great for cold nights or anytime that you crave a warm soup.

a bowl of cream of tomato soup beside a stainless spoon and 2 slices of lime

Frequently Asked Questions

Q: Can you freeze this tomato soup?

A: Yes, tomato soup freezes well. Before serving, just defrost and reheat.

Q: What do you dip in tomato soup?

A: I love to dip freshly made garlic bread into a hot creamy tomato soup.

Q: How do you thicken tomato soup?

A: To thicken tomato soup more, you can add cornstarch just before taking it off from the heat.

Q: Can you use fresh tomatoes for this recipe?

A: Yes, using fresh tomatoes for this recipe is possible.

Q: What kind of coconut milk did you use?

Here are more vegan recipes to try!

A: I used canned coconut milk but you can use freshly squeezed coconut milk when it is available.

Do I need to use the coconut milk?

No, but it does make the soup more creamy and you cannot taste the coconut milk.

2 bowls of cream of tomato soup
5 from 1 vote
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Cream of Tomato Soup

Cream of Tomato Soup is such a filling, mildly thick, and comforting kind of soup made of healthy ingredients and so easy to prepare.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Vegan
Cuisine: American
Keyword: Cream of Tomato Soup, vegan cream of tomato Soup
Servings: 4 servings
Author: Lainey

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 4 tablespoons minced fresh ginger
  • 3 cloves minced garlic
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground turmeric
  • ½ teaspoon salt
  • ¼ teaspoon cayenne
  • 1 ½ cups vegetable broth
  • 28 oz canned tomatoes diced
  • 2 teaspoons sugar
  • ½ cup coconut milk
  • 2 tablespoons lime juice

Instructions

  • Heat oil over medium heat in a large pot. Add onion and cook for 5 minutes until translucent and lightly browned, stirring regularly.
  • Add ginger and garlic and cook for an additional 1 minute. Add cumin, coriander, turmeric, salt, and cayenne, cook for about 30 seconds.
  • Pour in vegetable broth and stir vigorously to deglaze the pan. 
  • Reduce heat to medium-low and add tomatoes and sugar, then bring to a simmer and cook for 20 minutes.
  • Using an immersion blender, puree the soup, then add coconut milk and serve.  (If you don't have an immersion blender, blend in batches using a blender.)
  • Just before serving, stir in lime juice.
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BEST EVER Pineapple Banana Smoothie Bowl

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Enjoy our creamy Pineapple Banana Smoothie Bowl, bursting with the delicious flavors of pineapple and banana, and loaded with vitamins and nutrients to start your day off right!

Looking for more smoothie bowl recipes? Try my Strawberry Smoothie Bowl or my Blueberry Smoothie Bowl.

pineapple banana smoothie in a white bowl
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Health Benefits of Pineapple

  • Pineapples are loaded with vitamins A, K, calcium, phosphorus, and zinc.
  • They are rich in disease-fighting antioxidants, which help the immune system.
  • Great aid in digestion because it contains bromelain, a digestive enzyme.
  • Helps ease the symptoms of arthritis

What kind of bananas should I use?

If you're from the Philippines, the Cavendish banana, is widely used in various culinary applications due to its sweet flavor and creamy texture, making it an excellent choice for smoothies and smoothie bowls.

If you're in the US, any bananas from the store will do. Just make sure they're ripe, and if you can, go for frozen bananas for the best smoothie!

Top Tip

Use frozen pineapple and bananas for the best consistency!

a bowl of pineapple banana smoothie beside a stainless spoon

Variations

  • Tropical Twist: Add mango chunks or pineapple juice for an extra tropical flavor boost.
  • Berry Blast: Mix in some strawberries, blueberries, or raspberries for added sweetness and antioxidants.
  • Green Goodness: Incorporate spinach or kale leaves for a nutrient-packed green smoothie bowl.
  • Creamy Coconut: Blend in coconut milk or coconut yogurt for a creamy and indulgent texture.
  • Protein Power: Add a scoop of protein powder or Greek yogurt for extra protein to keep you full longer. And make it plant based by using dairy free products.
  • Nutty Crunch: Top your smoothie bowl with chopped nuts like almonds, granola, or toasted coconut flakes for added crunch and texture.
  • Chocolate Drizzle: Drizzle melted dark chocolate or cocoa powder over the top for a decadent touch.
  • Spice it Up: Add a pinch of cinnamon or ginger for a warm and spicy flavor kick.
  • Citrus Zing: Squeeze in some fresh lime or orange juice for a refreshing citrus twist.
  • Chia Seed Pudding: Serve your smoothie bowl over a layer of chia seed pudding for added fiber and texture.
    • Or simply garnish with chia seeds right before eating.
  • Garnish with pineapple chunks, hemp seeds, pumpkin seeds.

Substitutions

  • Coconut Water: Swap out the liquid base with coconut water for a lighter and more refreshing smoothie bowl.
  • Almond Milk: Use almond milk instead of coconut milk or yogurt for a dairy-free option with a nutty flavor.
  • Honey or Maple Syrup: Substitute honey or maple syrup for sweetness if you don't have ripe bananas.
  • You're welcome to skip any garnishes, but feel free to add any that you enjoy.

Storage

  • Fresh is best, but if you need to store it, refrigerate for up to 2 hours or freeze for longer. When ready to eat, re-blend for the best taste.

Ingredients

ingredients for Pineapple Banana Smoothie Bowl

Listed below are all the ingredients you will need:

For the Smoothie Bowl 

  • frozen banana 
  • frozen pineapples 
  • coconut milk 
  • lemon juice 

For the toppings 

  • frozen watermelon balls 
  • grated carrots 
  • pineapple balls 
  • fresh rosemary
  • chopped peanuts 

Instructions

Combine peeled frozen banana, frozen pineapples, coconut milk, and lemon juice in a blender and puree until smooth:

peeled bananas, sliced pineapples, coconut milk and lemon juice in a blender

Transfer to a bowl and mix some of the watermelon balls, grated carrots, and peanuts:

pineapple banana smoothie poured on a white bowl

Add the toppings as desired and enjoy. 

FAQs

Here are more delicious fruity and refreshing recipes for you to try:

Pineapple Banana Smoothie Bowl garnished with watermelon balls
5 from 2 votes
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Best Ever Pineapple Banana Smoothie Bowl

This Pineapple Banana Smoothie Bowl is a delicious, filling, and absolutely refreshing way to eat pineapples and bananas! It's  a perfect recipe if you are looking for a light and yummy breakfast or a post-workout meal.
Prep Time2 minutes
Blend Time1 minute
Total Time3 minutes
Course: Breakfast
Cuisine: Filipino
Servings: 2 servings
Calories: 392kcal
Author: Lainey

Ingredients

For the Smoothie Bowl 

  • 2 frozen bananas
  • 5 oz frozen pineapples
  • ½ cup coconut milk
  • 2 tablespoons lemon juice

For the toppings 

  • frozen watermelon balls
  • ¼ cup grated carrots
  • pineapple balls
  • fresh rosemary
  • 3 tablespoons chopped peanuts

Instructions

  • Combine peeled frozen banana, frozen pineapples, coconut milk, and lemon juice in a blender. 
  • Puree until smooth. 
  • Transfer to a bowl and mix some of the watermelon balls, grated carrots, and peanuts. 
  • Add the toppings as desired and enjoy.
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Serving: 1gCalories: 392kcalCarbohydrates: 45gProtein: 8gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 22mgPotassium: 831mgFiber: 6gSugar: 24gVitamin A: 2790IUVitamin C: 51mgCalcium: 44mgIron: 3mg
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Stir-fry Mung Bean Sprouts

· 3 Comments

A quick and easy Stir Fry Mung Bean Sprouts that is the perfect potpourri of vegetable goodness for when you just need dinner to happen in under 30 minutes!

Explore more of my must-try delicious meatless side dish recipes: Vegetarian Ginisang Monggo, Roasted Green Beans and Potatoes, and Easy Vegan Chili.

stir fried mung bean sprouts served in a blue bowl
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Health Benefits of Mung Bean Sprouts

  • Rich in B vitamins, and also, selenium
  • Great levels of antioxidants decrease the risk of chronic disease
  • Helps in reducing bad cholesterol levels
  • Mung bean sprouts are fiber-rich
  • It may lower blood sugar levels

Substitutions

  • Feel free to swap any of the vegetables with others you have on hand. Broccoli, snap peas, or zucchini can be great alternatives.
  • If tofu isn’t your favorite, try using chicken, beef, or pork instead. For a vegetarian option, you can use mushrooms.
  • To make the dish gluten-free, use tamari sauce instead of soy sauce and ensure the vegetarian oyster sauce is gluten-free.

Variations

  • You can also enhance the dish with sesame oil or a bit of fresh ginger and garlic.
  • Top the dish with chopped green onion or scallions for extra flavor and a nice crunch.

Storage

Store any leftovers in an airtight container in the refrigerator. This dish will keep well for up to 3 days. To reheat, simply microwave or sauté in a pan until heated through. Note that the mung bean sprouts may lose some of their crunchiness upon reheating.

Top Tips

  • Do not overmix the mung bean sprouts with the other vegetables. It is best to do the tossing motion, just enough to season and incorporate with the vegetables and tofu.
  • In stir-frying mung bean sprouts, it is best to put the stove on high heat. This easy but important tip will help retain the crispiness of the mung bean sprouts.
  • After rinsing the mung bean sprouts, make sure to drain any excess water well. If you need to soak them, use cold water for the best results.

Ingredients

Listed below are all the ingredients you will need:

ingredients of Stir Fry Mung Bean Sprouts

Instructions

Deep fry tofu until cooked and separate.

Pre-heat pan or wok in medium-high heat then put in coconut oil, then sauté onions until translucent:

sautéed onions

Then add ½ cup chayote, ½ cup carrots, and ¼ cup Baguio beans then sauté, just half cooked for around 3-5 mins:

carrots, chayote and Baguio beans sautéed in a pan

Then add bell pepper, mix and sauté for another minute:

sliced carrots, chayote, baguio beans and bell pepper sautéed in a pan

Add soy sauce and vegetarian oyster sauce then mix:

soy sauce poured on the sautéed vegetables

Then add deep-fried tofu and 1 tsp salt, ½ tsp black pepper, and ½ tsp mushroom seasoning:

sautéed vegetables added with tofu, mushroom seasoning and black pepper

Mix, then add 3 cups mongo sprouts cover, and let it simmer for a minute or two:

mung bean sprouts added on sautéed vegetables in the pan

Sauté until sprouts are semi-translucent:

sautéed vegetables, tofu and munggo sprouts in the pan

This yummy recipe is ready to be served! It can feed 4-5 people but you can eat it by yourself, don't worry, you are not alone, lol!

cooked ginisang touge served in a bowl

Mung bean sprouts have a distinct earthy and delicious taste. Adding tofu and other vegetables would make a complete and nutritious meal.

stir fried mung bean sprouts in a fork

Frequently Asked Questions

savory monggo beans sprout stir-fried
5 from 2 votes
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Stir Fry Mung Bean Sprout

Stir Fry Mung Bean Sprout is a savory dish that is low in calories and loaded with nutrients!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Filipino
Servings: 4 servings
Calories: 113kcal
Author: Lainey

Ingredients

Main Ingredients:

  • 1 block tofu fried
  • 2 tablespoons coconut oil
  • 1 small onion chopped
  • ½ cup chayote sliced
  • ½ cup carrots sliced
  • ¼ cup baguio beans sliced
  • 1 small bell pepper sliced

Seasoning:

  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon mushroom seasoning

Final Addition:

  • 3 cups mung bean sprouts

Instructions

Fry the Tofu:

  • Deep fry the tofu until golden and crispy. Set aside.

Sauté the Vegetables:

  • Preheat a pan over medium heat and add 2 tablespoons of coconut oil.
  • Sauté the chopped onions until translucent.
  • Add the chayote, carrots, and baguio beans. Sauté for about 5 minutes until the vegetables are halfway cooked.
  • Stir in the sliced bell pepper and sauté for another minute.

Mix in the Sauces and Seasoning:

  • Add the soy sauce and vegetarian oyster sauce.
  • Then, mix in the deep-fried tofu, salt, black pepper, and mushroom seasoning.
  • Add the mung bean sprouts and cover with a lid. Allow it to simmer for 2-3 minutes, or until the sprouts are semi-translucent.

Serve:

  • Serve hot, best enjoyed with steamed rice.
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Notes

*If you don't have coconut oil available, feel free to use vegetable oil or any tasteless oil
Serving: 1gCalories: 113kcalCarbohydrates: 11gProtein: 4gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gSodium: 1225mgPotassium: 270mgFiber: 3gSugar: 6gVitamin A: 2739IUVitamin C: 15mgCalcium: 32mgIron: 1mg
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Chocolate Oatmeal

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This rich and creamy hot chocolate oatmeal is a dream come true for all chocoholics. It's super easy and quick to make and will satisfy your chocolate craving and fill you up at the same time.

a bowl of chocolate oatmeal with a stainless steel serving spoon and topped with pomegranate seeds, peanut butter and peanuts

Tips & Variations:

  • Use your favorite plant-based milk, but if you like really creamy oatmeal, use coconut milk.
  • I added ½ tablespoon agave, but if you like your oatmeal sweet, increase the agave up to 2 tablespoons.
  • I used quick-cooking oats for these recipes, but old fashioned oats work as well.
  • If you can't find pure cacao powder, unsweetened cocoa powder works well.
  • Store for up to 3 days in the fridge in an airtight container.

How to Make Chocolate Oatmeal:

Listed below are all the ingredients you will need:

  • oats
  • water
  • pure cacao powder
  • soy milk
  • peanut butter
  • pomegranate seeds
  • peanuts 
  • agave syrup

ingredients for chocolate oatmeal

In a medium nonstick pot over medium-low heat, add oats, water, cacao powder, milk and mix until well combined. Cook on medium heat until a dark creamy consistency, about 5-7 minutes.

oats, water, cacao powder, milk mixed and cooked in a nonstick pot with a stainless steel serving spoon.

Pour chocolate oats into a bowl, then top oats with peanut butter, peanut, pomegranate seeds, and agave before serving.

cooked chocolate oatmeal in a white bowl with a stainless steel serving spoon. beside are four small bowls filled separately with pomegranate seeds, peanut butter, peanuts, and agave syrup

Love oatmeal? Try these:

a bowl of chocolate oatmeal with a stainless steel serving spoon and topped with pomegranate seeds, peanut butter and peanuts
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Chocolate Oatmeal

Prep Time5 minutes
Cook Time10 minutes
Course: Breakfast
Cuisine: Filipino
Keyword: vegan chocolate oatmeal
Servings: 1 serving
Author: Lainey

Ingredients

  • ½ cup oats
  • 2 teaspoons water
  • 3 tablespoons pure cacao powder
  • 1 cup soy milk
  • 2 tablespoons peanut butter
  • 2 tablespoons pomegranate seeds
  • 1 tablespoon peanuts
  • ½ tablespoon agave syrup

Instructions

  • In a medium nonstick pot over medium-low heat, add oats, water, cacao powder, milk and mix until well combined. Cook on medium heat until a dark creamy consistency, about 5-7 minutes.
  • Pour chocolate oats into a bowl, then top oats with peanut butter, peanut, pomegranate seeds, and agave before serving.
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Tofu Wraps

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These Crispy Tofu Wraps are an easy Plant-Based lunch or dinner recipe. Suitable for meal prep and great to eat when you're on the go!

a tofu wrap cut in half and placed on a sky blue plate

Tips & Variations:

  • Feel free to use a variety of vegetables like microgreens, spinach, red onions, or even avocado.
  • Tofu Wraps stay fresh for up to 3 days in an airtight container.
  • Pan-fry the wraps until golden brown for an extra crunch.
tofu wraps placed on a sky blue plate

How to Make Tofu Wraps:

Listed below are all the ingredients you will need:

  • wraps
  • block tofu
  • soy sauce
  • water
  • juice of half a lemon
  • olive oil
  • green bell pepper
  • yellow bell pepper
  • red cabbage
  • tomato
  • lettuce leaves
ingredients for tofu wraps on a circular wooden board

Prepare tofu by pressing the water out of the tofu for about 10 minutes.

tofu pressed by a sky blue colored rectangular bowl

Meanwhile prepare the marinade sauce by mixing soy sauce, water, and lemon juice in a bowl. After 10 minutes, cut tofu into half then into 16 equal sticks, and marinate for about 1 hour or best overnight.

sliced tofu in a marinade sauce

When ready, heat a nonstick pan with oil and fry tofu sticks until golden brown. To assemble wraps: Starting with lettuce on the wrap, followed by tomatoes, bell peppers, cabbage, crispy tofu, and drizzle with your favorite hot sauce. 

sliced ingredients on a wrapper and drizzled with a hot sauce

Love Tofu? Try some of the fan favorites:

tofu wraps cut in half and placed on a sky blue plate
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Tofu Wraps

Author: Lainey

Ingredients

  • 8 wraps
  • 1 block tofu
  • ⅔ cup soy sauce
  • ⅔ cup water
  • juice of half a lemon
  • 2 tablespoons olive oil
  • 1 medium green bell pepper sliced
  • 1 medium yellow bell pepper sliced
  • 1 cup red cabbage sliced
  • 1 medium tomato sliced thinly
  • 8 lettuce leaves

Instructions

  • Prepare tofu by press the water out of the tofu for about 10 minutes.
  • Meanwhile prepare the marinade sauce by mixing soy sauce, water, and lemon juice in a bowl. After 10 minutes, cut tofu into half then into 16 equal sticks, and marinate for about 1 hour or best overnight.
  • When ready, heat a nonstick pan with oil and fry tofu sticks until golden brown. To assemble wraps: Starting with lettuce on the wrap, followed by tomatoes, bell peppers, cabbage, crispy tofu, and drizzle with your favorite hot sauce. 
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Pink Pitaya Smoothie

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Grab a tropical treat - Bright, creamy, and naturally sweet! Pink Pitaya Smoothie is a drink you can sip any time of day. Its vibrant pink color makes it hard to resist.

Looking for more healthy smoothies? Check out my Jackfruit Smoothie, Papaya Smoothie, and my favorite Tropical Green Smoothie. They’re all made with fresh ingredients that boost your day!

Straws and lemon wedges on Pink Pitaya Smoothie glasses
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Made with pink dragon fruit, it’s smooth, refreshing, and bursting with a subtly sweet, berry-like flavor. The frozen bananas and coconut milk blend into a creamy texture that feels like dessert.

What is a Pink Pitaya Smoothie?

A Pink Pitaya Smoothie is a fruity and creamy drink made with pink dragon fruit. It’s not a traditional Filipino recipe. But it’s loved for its bright color and refreshing taste.

Pink dragon fruit, also called pitaya, gives it a sweet and slightly tangy flavor. You can use fresh dragon fruit or frozen. The red or white flesh of the fruit both work, but red gives that iconic pink color.

History of Pink Pitaya Smoothie

The dragon fruit smoothie recipe became popular in the Philippines and also tropical countries like Thailand and Vietnam. People loved using local tropical fruit in cool, refreshing drinks.

As the wellness trend grew, dragon fruit smoothies gained popularity around the world. Social media helped it go viral for its bright, bold color. Now, the pink dragon fruit smoothie is a favorite in many cafes, kitchens, and smoothie bars.

When is this Dish Typically Enjoyed?

This smoothie is perfect during hot days or after workouts. It’s also great for brunches and sunny mornings. Some enjoy it as a light lunch or healthy dessert. It's a go-to during summer but refreshing year-round. Store in the freezer for smoothie prep or make smoothie packs for busy days.

Health Benefits of Pink Dragon Fruit

  • High in antioxidants that fight cell damage
  • Boosts your immune system with Vitamin C
  • Aids digestion with natural fiber
  • Keeps you hydrated with high water content
  • Supports healthy skin and bones
Glasses of Pink Pitaya Smoothie on white cloth

Substitutions

  • Coconut milk – Try non dairy milk like oat, almond, or soy milk. Or switch to coconut water for a lighter blend.
  • Rhubarb – Replace with frozen strawberries or raspberries for a more berry-forward taste.
  • Lemon juice – Use lime juice or calamansi juice for a Filipino twist.
  • Bananas – Swap with frozen mango or pineapple for a tropical variation.
  • Yogurt – Add for a tangy flavor and probiotic boost.
  • Cashew – Blend in a tablespoon for added creaminess and healthy fats.

Recipe Variations

  • Smoothie bowl – Pour into a bowl and top with kiwi, blueberries, and granola.
  • Protein smoothie – Add a scoop of vanilla protein powder for post-workout fuel.
  • Spiced pitaya – Add ginger, turmeric, or cinnamon for warmth and benefits.
  • Citrus twist – Use orange juice instead of milk for a zesty flavor.
  • Minty refresh – Blend in a few leaves of mint for a cool aftertaste.

Storage

  • Best served fresh.
  • If needed, store in a covered glass jar in the fridge for up to 1 day. Stir or shake well before serving as separation may occur.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All Pink Pitaya Smoothie ingredients in separate bowls

Instructions

Add all ingredients to a high-powered blender. Blend until smooth and creamy, about 30 seconds to 1 minute.

All ingredients in a blender poured with milk
Eatwithfingers

Once everything is blended, pour into servings and serve immediately!

Pink Pitaya Smoothie served on a white table

Hint: To get that vibrant pink color, use ripe red-fleshed dragon fruit. The riper and colder the fruit, the creamier and sweeter your smoothie will be!

⭐ Top Tip

Always freeze your bananas and pitaya in advance. They give the smoothie that ice cream-like texture without watering it down.

Want it extra thick? Use less coconut milk and serve with a spoon!

FAQ

More Healthy and Delicious Smoothie Recipes

Bright Pink Pitaya Smoothie in two clear glasses
5 from 3 votes
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Pink Pitaya Smoothie

This Pink Pitaya Smoothie is a refreshing blend of tropical dragon fruit, sweet bananas, and tart rhubarb with a splash of citrus. Creamy coconut milk ties it all together for a vibrant, healthy drink!
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Drinks, smoothies
Cuisine: Filipino
Keyword: Dragon Fruit Smoothie
Servings: 2 servings
Calories: 592kcal
Author: Lainey

Ingredients

  • ½ cup Pink dragon fruit peeled and frozen
  • ½ cup Rhubarb frozen
  • 2 cups Coconut milk
  • 2 Bananas peeled and frozen
  • Juice of ½ Lemon

Instructions

Blend the Smoothie:

  • Add all ingredients to a high-powered blender.
  • Blend until smooth and creamy, about 30 seconds to 1 minute.

Serve:

  • Pour into two glasses and serve immediately while cold and fresh.
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Serving: 1gCalories: 592kcalCarbohydrates: 40gProtein: 6gFat: 50gSaturated Fat: 43gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 67mgPotassium: 1007mgFiber: 4gSugar: 19gVitamin A: 107IUVitamin C: 15mgCalcium: 73mgIron: 9mg
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Vegan Lemongrass Soup

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Vegan Lemongrass Soup is a warm, comforting bowl of bold flavours and fresh textures. Think silky mung bean noodles, crisp snap peas, tender carrots, and juicy tomatoes swimming in a fragrant broth. The standout? Finely minced fresh lemongrass!

Love vegan soups? Don’t miss my cozy Filipino Hot Soup, Vegan Misua Soup, and Vegetarian Sotanghon Soup!

Delicious Vegan Lemongrass Soup ready to serve
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What is Vegan Lemongrass Soup?

Vegan Lemongrass Soup is a flavorful and comforting noodle soup made with fresh vegetables, tofu, and a rich broth. It’s not a Filipino recipe, but it’s loved by many for its light yet bold taste.

This dish is inspired by Thai cuisine, where lemongrass, ginger, and kaffir lime leaves are common. Lemongrass gives the soup a citrusy aroma that makes it stand out. It’s a tasty, fiber-rich, and healthy twist on traditional Southeast Asian soups.

History of Vegan Lemongrass Soup

This soup has its roots in Thai cooking, where lemongrass and fresh herbs like cilantro and coriander are staple ingredients. Thai cuisine is known for its balance of sour, spicy, sweet, and salty flavours, and this soup reflects that.

While the exact origin is unclear, it's inspired by traditional Thai soups like Tom Yum. Over time, people created plant-based versions like this one. Vegan cooks used coconut oil instead of animal fats and added tofu and shiitake mushrooms for texture.

When is this Dish Typically Enjoyed?

Vegan Lemongrass Soup is perfect during colder months or rainy days because it’s warm and soothing. It's not tied to a specific holiday, but it’s often enjoyed when someone needs comfort food or is feeling under the weather. Many also love it during detox or clean-eating periods because it’s light and full of vegetables.

Health Benefits of Lemongrass

  • Helps with digestion and bloating
  • Has antibacterial and antifungal properties
  • May reduce inflammation in the body
  • Can support healthy cholesterol levels
  • Known to aid in relaxation and stress relief
Vegan Lemongrass Soup of veggies and tofu

Substitutions

  • Soy sauce – Use tamari or coconut aminos for a gluten-free option.
  • Apple cider vinegar – Substitute with rice vinegar or white vinegar.
  • Coconut sugar – Use maple syrup or brown sugar.
  • Red curry paste – Replace with green or yellow curry paste for a flavor twist.
  • Glass noodles – Swap with rice noodles or soba noodles as needed.

Variations

  • Creamy lemongrass soup – Add ½ cup coconut milk to the broth for a creamy version.
  • Extra spicy – Add sliced chili or chili oil while sautéing curry paste.
  • Veggie-packed – Add mushrooms, bok choy, or baby corn for more texture and nutrition.
  • Tofu-free – Top with tempeh or chickpeas for a protein alternative.

Storage

  • This soup stands up well to refrigeration for up to 3 days.
  • Store the tofu separately to keep it crispy.
  • Reheat gently over medium heat and squeeze in fresh lime before serving.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients for Vegan Lemongrass Soup in bowls

Instructions

Marinate the Tofu:

In a small bowl, mix soy sauce, apple cider vinegar, coconut sugar, water, garlic, and onion powder.

Submerge tofu slabs in the marinade and refrigerate for at least 1 hour.

After marinating, preheat a frying pan over medium heat with oil.

Fry tofu until golden on both sides, brushing with extra marinade for more flavor.

A plate with pieces of the fried tofu

Prepare the Soup:

Soak mung bean noodles in hot water for 10–15 minutes until softened. Drain and set aside.

In a pot over medium heat, add oil and sauté onions (optional) until translucent.

Add Thai red curry paste and minced lemongrass. Stir until fragrant, about 1 minute.

Add vegetable broth (or water + mushroom powder) and bring to a boil.

Filling a pot with wet ingredients

Add snap peas and chopped tomatoes, cooking for 2–3 minutes.

Stir in noodles and cook for another 3–4 minutes until tender.

Add baby spinach and stir until wilted. Remove from heat.

Serve:

Squeeze fresh lime juice into each bowl.

Top each serving with pan-fried marinated tofu and serve hot!

A bowl of Vegan Lemongrass Soup

Hint: Don’t overcook the glass noodles. They only need a few minutes to soften and can get mushy quickly if left too long in the broth.

Top Tip

For the best flavor, fry the red curry paste and lemongrass together before adding broth. This step deepens the aroma and helps the flavors bloom. Prep your tofu ahead of time to make this a quick and delicious weeknight meal!

FAQ

More Asian Soups

5 from 2 votes
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Vegan Lemongrass Soup

Vegan Lemongrass Soup is fragrant, warming, and packed with Thai-inspired flavors. Infused with red curry paste, tender glass noodles, and bright lemongrass, Light yet nourishing!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: Thai
Keyword: vegan lemongrass soup
Servings: 3 -4 servings
Calories: 248kcal
Author: Lainey

Ingredients

Marinated Tofu:

  • 1 block Tofu pressed and cut into ½-inch thick slabs
  • ¼ cup Soy sauce
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Coconut sugar or sweetener of choice
  • ⅓ cup Water
  • 2 cloves Garlic smashed or finely minced
  • 1 teaspoon Onion powder
  • 1 tablespoon Oil for frying

The Soup:

  • 1 tablespoon Oil
  • 1 ½ tablespoons Thai red curry paste
  • 1 tablespoon Lemongrass finely minced
  • 1 liter Vegetable broth
  • 3 bunches Mung bean noodles glass noodles, soaked in hot water until softened
  • ½ cup Snap peas
  • ½ cup Tomatoes chopped
  • 3 cups Baby spinach
  • 1 Lime juiced

Instructions

Marinate the Tofu:

  • In a small bowl, mix soy sauce, apple cider vinegar, coconut sugar, water, garlic, and onion powder.
  • Submerge tofu slabs in the marinade and refrigerate for at least 1 hour.
  • After marinating, preheat a frying pan over medium heat with oil.
  • Fry tofu until golden on both sides, brushing with extra marinade for more flavor.

Prepare the Soup:

  • Soak mung bean noodles in hot water for 10–15 minutes until softened. Drain and set aside.
  • In a pot over medium heat, add oil and sauté onions (optional) until translucent.
  • Add Thai red curry paste and minced lemongrass. Stir until fragrant, about 1 minute.
  • Add vegetable broth (or water + mushroom powder) and bring to a boil.
  • Add snap peas and chopped tomatoes, cooking for 2–3 minutes.
  • Stir in noodles and cook for another 3–4 minutes until tender.
  • Add baby spinach and stir until wilted. Remove from heat.

Serve:

  • Squeeze fresh lime juice into each bowl.
  • Top each serving with pan-fried marinated tofu and serve hot.
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Serving: 1gCalories: 248kcalCarbohydrates: 21gProtein: 15gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 885mgPotassium: 594mgFiber: 4gSugar: 8gVitamin A: 4390IUVitamin C: 30mgCalcium: 113mgIron: 4mg
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