Tofu Burger with Caramelized Onions and Pickled Carrots

There are so many different ways you can use Tofu, and I’m always looking for a new recipes to try something different. A few weeks ago I was craving a burger but wanted to something lighter. I decided to try out a vegetarian tofu burger with an Asian twist.This is a delicious recipe that has your in the kitchen for a few hours, but the results are well worth the wait!

Ingredients:

• 1 pack of firm tofu
• 1 cup of chopped onions
• 1/4 cucumber sliced thinly
• 1 cup of sliced onions (1/2 inch thick)
• 1/4 cup of butter
• 2 slices of cheese
• 1 cup of pickled veggies
• 1 cup of soy sauce
• 1/4 cup of cilantro chopped
• 1 tbsp of Sriracha
• 1/2 tps of salt
• 1/2 tsp of pepper
• 1 pack of 4 burger buns

Directions

1. Preheat oven to
2. Take your tofu out and wrap in a clean dish cloth. Take a heavy pan and place it on top of the tofu. Drain out the excess water for about 20 mins.
3. Use a medium bowl and crumble the tofu using your hands. Once the tofu is crumbled to small pieces add in the chopped onions, soy sauce, pepper, salt and Sriracha.
4. Form small patties with the mix – about 6 should be made about 4 inches in diameter
5. Bake for 15 minutes until patty are crispy.
6. Take out of the oven and set aside.
7. In a medium pan, on medium heat add the butter. Cook until butter is transulcuent.
8. Add in the slice onions and continue simmering for 45 minutes until onions are brown. Make sure to stir often. Once they are brown take off heat and set aside.
9. In a small pan add the buns, patty and cheese together on low heat.
10. Finish by adding the pickled veggies for an Asian twist.

Caramel Apple Pie Bars

Summer is almost over and I’m already looking forward to the crisp autumn nights. One of the best thing about fall is being able to indulge in different types of apples and that cozy feeling of Autumn. However summer is barely over, and I just can’t wait! I decided this week to jump forward in time and start making something hearty and sweet with apples. I decided to try my hand at making caramel apple pie bars, and they were well worth it! These bars are a great indulgence to savor – I would recommend eating this with a nice scoop of vanilla ice cream for something extra special!

Ingredients:

Apple Pie Filling:

• 1 fuji apple (thinly sliced to about 1/4 inch)
• 1 tbsp of flour
• 1 tbsp of honey
• 1/2 tsp of cinnamon

Crust:

• 1/2 cup of butter ( melted for 30 seconds in microave)
• 1/4 cup of brown sugar
• 1 tsp of vanilla
• 1 cup of flour

Oats Topping:

• 1/2 cup of old fashion oats
• 1/3 cup of brown sugar
• 1/4 cup of flour
• 1/4 cup of butter (cut into cubes)

Directions:

1. Preheat oven to 300 degrees and line a 9″ round pan with foil
2. In a medium bowl mix together the butter, brown sugar, vanilla and flour until it become a clumped together
3. Press the mixture into the bottom of the pan and bake for 15 minutes and set aside
4. In a small bowl mix together the apples, brown sugar, vanilla and flour. Sprinkle on top of the crust until its fully cover the bottom
5. In a small bowl mix together the oats, brown sugar and flour and butter one cube at a time. It’s best to use your hand to form the mixture together until it looks like crumbs. Sprinkle this on top of the apples.
6. Bake for 40 mins until golden brown.
7. Let it cool and refrigerate and top with your favorite caramel sauce

Small Batch S’mores Cookies

Summer is my favorite time to spend outdoors and growing up camping was one of my favorite activities to do with my friends. My favorite part about camping was roasting the marshmallow over the open fire and creating the perfect s’mores cookie. This summer is a different time where camping and sharing s’mores over an open fire isn’t easy or accessible. As we find our way through this pandemic, I decided to create one of my favorite dessert right in the solitude of my own kitchen! These s’mores cookies are the perfect small batch of sweetness that just hits the spot and reminds you of those magical summer nights under the stars! I hope you get a chance to try it out!

Ingredients:

• 3 graham crackers (broken into 4 pieces/cracker)
• 6 marshmallow cut in half
• 12 pieces of Hershey pieces
• 1 +1/4 cup of granulated sugar
• 1/2 egg
• 1/2 egg yolk
• 1/2 cup of butter (warmed 15 secs in microwave)
• 1 tsp of vanilla
• 1 tsp of baking powder
• 1/4 cup of dark chocolate chips
• 1+ 1/4 cup of flour
• 1/2 tsp of salt

Directions:

1. Preheat oven to 400
2.  Prepare your s’mores stack ahead of time. Break up each graham cracker into 4 pieces along the line and then each of those pieces in half. Cut each marshmallow in half, and break the Hershey bar into 12 pieces evenly. Make your mini stack of s’mores cookie.
3. In a medium mixing bowl, with a hand blender mix together the butter and sugar until smooth. Add in the eggs and vanilla and beat for 1 minute. Lastly add in the flour and chocolate chips.
4. Once the cookie dough is done, scoop out 2 tbsp of dough per s’mores cookie. Create a flat disk with 1 tbsp of cookie dough and place the s’more stack in-between two disks. Make sure to cover the s’mores stack fully between the dough. Slightly press down on top of the dough ball.
5. Place each dough ball about 2 inch apart on the rack. Bake for 9 minutes until edges brown.

The Transformative Journey Back to California

Almost two years ago we picked up and moved our life across the US. Leaving Los Angeles, our friends and the California sunshine behind, we made our journey to Texas. I wasn’t sure what I was looking for in the move to Austin, but I knew my time in LA has ran its course. As my twenties were coming to an end, I needed to find my way back to a more centered life.

As a huge believer of astrology,  I felt Saturn’s Return and its effects right when I got into Austin. Saturn’s return comes around every 30 years, and its was a window to reevaluate your life and who you were before it was gone again. I realized I been sleeping and distracting myself for so long, I’ve become stagnant in self growth. Nothing wakes you up like looking at yourself in the mirror and not recognizing your reflection… It was a slow process to find my way back to myself. It took a lot of time and compassion. I realize I didn’t love myself the way I needed to – A love that nurtured me into a better version of myself. That love was missing, and I knew I had to find me again before I can truly be a better friend, partner and daughter. The process was painful, and along the way I found my creativity and self again.

Fast forward to May of 2020 during a pandemic and a lot of uncertainty, we had my car fully packed, and making our way back through the Southwest. We were looking forward to hitting the California state line and finding a sense of familiarity again. However the drive home felt different because one thing had changed, I wasn’t lost anymore. I accepted the Austin chapter had to take place, and I was grateful for it. I was at peace with closing it. I had learned so much about adapting and forgiveness and the unpredictability factor of life.

I want those to know that moving to a new place (city, state or country) and not staying isn’t a failure. The Universe has a path for everyone and sometimes one path will end in order to bring you somewhere else. The moment I moved to Austin I had thought of all the life plans I would achieve, and I’ll be honest I didn’t achieve them. However I found me and now I will continue to set my intentions for the future.

 

Funfetti Sugar Cookies Filled with Buttercream Frosting

It’s been hard times that we are going through right now, and some days I can’t even remember what day of the week it is… It’s uncomfortable and mundane not to mention extremely dangerous for our health workers fighting for our sick ones each day.

During this time, I wanted to switch gears and create a fun recipe that sparks joy and brings color to a dark time like this. These funfetti sugar cookies sandwiches are filled with a rich buttercream frosting and not only are they fun to look at, they melt right in your mouth. It’s really fun recipe to make and you can go wild with your choice of sprinkles! I highly suggest this as a fun bday treat for your family and friends or something special to share with those in need of a fun treat.

Ingredients:

Cookies

• 2/3 cup of salted butter
• 2/3 cup of granulated sugar
• 2 large egg yolk
• 1 tsp of vanilla extract
• 1.25 cup of flour
• 1/2 tsp of baking soda
• pinch of salt
• 1/3 cup of sprinkles

Buttercream frosting

• 1 cup of powdered sugar
• 1/2 cup of cream cheese
• 1 tbsp of milk
• 1/4 tsp of vanilla extract

Directions:

1. Preheat oven to 350 degrees and line a cookie tray with parchment paper.
2. Heat up your butter until it’s slightly melted ( I just microwaved mine) and cream it together with the sugar until soft and fluffy.
3. Add in the flour, baking soda, salt and mix until it’s well combined.
4. Finally mix in the sprinkle by hand into the dough.
5. Divide into 6-7 cookie balls. Slightly flatten down until the cookies are 1 inch thick.
6. Bake for 10 minute until you see the edges turning brown. Cool for 15-20 minutes.
7. Once the cookies are cooled, time to whip you buttercream frosting.
8. First sift the powdered sugar into a bowl, then add the cream cheese, milk and vanilla extract. Use a hand blender to whip up a nice white fluffy frosting.
9. Spread this inside the cookies and put together ( Optional – you can roll your cookie sandwiches in sprinkles to get a fun edge)

Mom’s Fried Rice

Growing up, I’ve always enjoyed watching my mother thrive in her element – the kitchen. She’s an excellent cook/baker depending on her mood for the day. There’s was one particular dish that stands among the rest, and that’s her fried rice. It’s simple and delicious and takes less than an hour to make! During this uncertain and disconnected time, I’ve looked for ways to grow closer to the ones I’ve love. For me, being able to recreate this dish somehow brought my mom closer and satisfied the nostalgic feeling of a home cooked meal.

Ingredients:

• Chinese sausage ( 4 links)
• 4 Eggs
• 2 cups of white rice
• 2 tbsp of olive oil
• 1/4 cup of chopped garlic
• 1/2 cup of chopped basil
• 1/2 cup of chopped white onions
• 1/4 cup of diced green onions
• 2 tbsp of soy sauce/amino acid
• 1 tbsp of Sriracha
• Cilantro to garnish
• Salt and pepper to taste

Directions:

1. To prepare your Chinese sausage, take a knife and slice thin lines on the sausage to help the heat distribute evenly when cooking. In a small cooking pan, place the sausage and cook on medium heat for 10-13 minute until they have browned. Slice into 1 inch pieces and set aside.
2. Cook your 2 cups of rice and set aside.
3. In a medium pan, cook your eggs of over hard. Thinly slice up your eggs into 1/4 inch thick and 2inches long pieces.
4. In a large sauce pan, heat up the olive oil, garlic and onion and cook on medium heat. Cook until the garlics and onions are browned.
5. Next add your rice, egg and sausage.
6. Add the diced green onions, basil, soy sauce and Sriracha. Stir until well combined.
7. Simmer on medium heat for 5-7 minutes.
8. Garnish with cilantro on top and enjoy.

 

Blueberry Glazed Olive Oil Cake

Since the beginning of the New Years, I’ve made a resolution to continue adding 2 recipes to my blog every month. No excuses! It was a creative push to continue to find new ways to inspire my life beyond just work and living. However it’s been somewhat of a struggle to blog my recipes.

In this moment and time we are all going through something difficult and a new type of normal that as humans we are not used to. Due to Covid-19, we’ve been quarantined and forced to be inspired by our home environment and channel all the social energy we have to reflect within. I’m using this time to continue cultivating positive and creative energy through my baking and cooking.

And that’s how I find myself baking my first olive oil cake… It’s been something of an underrated dessert that most of us forget about or not bothered to try. Maybe it’s the idea of olive oil so loudly spoken out in the name, that we miss out on the the delicious flavor of a true olive oil cake. This recipe is fun and easy and won’t take too much out of your time. I decided to use wheat flour in this recipe for a healthier spin. The dough turned out still flavorful and delicious. I have used a blueberry glaze on half of the cake and the other half is nicely dusted with powdered sugar. I recommend you try out this recipe and add your own creative flair.

Ingredients:

Cake

• 1.5 cup of whole wheat flour
• 1 tsp of salt
• 2 tsp of baking powder
• 1/4 cup of juice ( I used a blueberry citrus tea)
• 1 cup of brown sugar
• 1 cup of greek yogurt ( I used Fage 5%)
• 3 eggs
• 1 tsp of vanilla extract
• 1/2 cup of virgin olive oil

Blueberry Glaze

• 1/4 cup of frozen blueberries
• 1/2 cup of powdered sugar
• 1 tbsp of melted butter

Directions:

1. Preheat oven to 350 degrees. Butter a cake bundt pan.
2. In a small mixing bowl, whisk together flour, salt and baking powder.
3.  In medium bowl mix together the sugar, vanilla extract, juice, yogurt.
4. Add the dry ingredients to the wet ingredients and fold in the olive oil slowly until you have a moist dough.
5. Pour the dough into the bundt cake pan and bake for 55-60 mins until the edges are golden brown.
6. Let the cake fully cool before you glaze it.
7. To make the icing you want to use a blender or food processor and blend all the ingredients together until you have a nice light purple glaze.
8. Using a spoon spread half the glaze on ons side and powdered the other half with sugar.

 

 

White Chocolate Raspberry Tart

Baking is one of the skills I have told myself I would pick up in 2020, and it’s something that needs a bit of work. February inspired me to make something that fun and colorful in lieu of Valentines/Galentines Day.

For this month desert recipe, I decided to try to take on a raspberry white chocolate tart. The best part about the tart is cinnamon graham cracker crust! This tart does take some patience and a little more work in the kitchen, but the result is worth it! If you are looking for something new to bake for your loved ones, I recommend doing your own take on this recipe.

Ingredients:

Crust

• 1 sleeve of cinnamon graham crackers ( 9 total and crushed)
• 2 tbsp of brown sugar
• 1 tsp of salt
• 4 tbsp of butter

Filling

• 10 oz of white chocolate (nestle brand is what I used)
• 2/3 cup of heavy cream
• 1 tsp of salt

Swirl/Topping

• 3 oz of raspberry ( save a few for decor on top)
• 2 tbsp of brown sugar

Directions:

1.  For the crust, preheat oven to 350 degrees.
2. Use a food processor and pulse the graham crackers, sugar, salt and butter until a uniform mixture is complete.
3. Press into the bottom of a 9 inch pan and make sure to push the crush all the way to the rim to make a nice halo for the tart.
4. Bake for 15 mins until golden and set aside.
5. While the crust is cooling, time to start on the filling.
6. In a small pot on heat the heavy cream until boiling and pour immediately over chocolate. Mix in the sugar and whisky until a nice thick sauce is formed.
7. Pour into the crust once it’s cooled.
8. Time to make your raspberry swirl.
9. Blend together raspberries and sugar until a dark pink mixture has been form.
10. Using a small tablespoon, drop small amounts on the tom of the tart.
11. With a fork or toothpick swirl the droplets around however you like!
12. Cool over night and top of white chocolate and raspberries the next morning!

 

 

 

Tofu Vermicelli + Garlic Sesame Sauce

If you know me, you know I love asian food! I was looking for a light, healthy but satisfying noodle dish that can satisfy the craving without the guilt. This is a super simple recipe that you can put together in less than an hour. This is a simple take on the traditional Vietnamese vermicelli dish, and it’s quite delicious!

Ingredients

• 3 oz tofu
• 1 cup of dry vermicelli noodles
• 1/4 cup of shredded carrots
• 1/4 cup cup of chopped lettuce
• 1/4 cup shredded cucumbers
• 1/4 cup  tbsp of amino acid
• 1 tbsp of chili oil
• 1 tbsp of fresh minced garlic
• 1 tsbp of Sriracha
• 2 tbsp of vegetable oil
• cilantro and mint to garnish

Directions:

1. In a medium pan heat up the olive oil and add the tofu. Simmer on medium heat as the tofu brown on each side. Set aside once the tofu is overall a golden brown.
2. In a medium pot cook the vermicelli until soft ( 8-10 minutes) Add cold water to stop the cooking once finished.
3. Chop up the veggies and add to the tofu and noodles.
4. Mix together the amino acid, chili oil and minced garlic and Sriracha.
5. Dress your noodle bowl and enjoy.

Chocolate Cream Cheese Bundt Cake with Oreos Chocolate Glaze

Welcome to the new decade! A new year gives me the ability to reset my palate and decide on some exciting new recipes for 2020. For my first post, I’ve chosen a very sweet and decadent recipe. This chocolate bundt cake with it’s rich cream cheese filling and Oreo crumble topping is not for the faint of heart. I know after the holiday season we are all focusing on a healthier start, but life only comes around once! This recipe is a bit more time consuming, but but it’s well worth the effort for a taste of heaven! I would highly recommend sharing this cake with your friends and family because it’s quite the dessert for just one! Enjoy foodies!

Ingredients:

Bundt Cake

• 2 cups of all purpose flour
• 2 sticks of unsalted butter
• 1/3 cup of unsweetened cocoa powder
• 2 cups of cane sugar
• 1 tsp of salt
• 1 tsp of baking soda
• 2 large eggs
• 3/4 cup of water
• 1/2 cup o 5% Greek yogurt
• 1 tsp of honey
• 1 tsp of vanilla extract
• 1/4 cup of crushed Oreos

Cream cheese Filling

• 12 oz of cream cheese
• 1 large egg
• 1/4 cup of brown sugar
• 1 tsp of vanilla extract

Chocolate Glaze

• 1 cup of heavy whipping cream
• 2 cups of semi sweet chocolate
• 1/2 cup of boiling water

Directions:

1. Preheat oven to 350 degrees and grease your 12 inch bundt pan.
2. In a small sauce pan cook on a medium heat the butter, cocoa add the sugar and whisk together till a nice mixture is form.
3. Add together the flour, salt and baking powder. It will be a big bit clumpy.
4. Slowly add one egg at time and mix together until fully immersed.
5. Add the yogurt and vanilla extract and last the boiling water and make sure it comes out  nice smooth creamy mixture.
6. Set aside while you make the cheesecake filling.
7. For the cream cheese whisk together all the ingredients until a nice fluffy light yellow batter comes out of the mixture (whisk together for 4-5 minutes)
8. Once your filling is done, take the bundt cake and fill half of it with the cake batter. Then spread the cheese cake filling in on top( (make sure not to touch the sides) This will give it nice marble look. Finally fill in the pan with the last half of the mixture.
9. Bake for 50-55 mins until a toothpick comes out clean. You will notice a nice chocolate smell coming from the oven when the cake is finished.
10. Once the cake is done baking, take out of the oven and cool for 15-20 minutes. Invert the cake out of the pan onto a plate and let it cool for at least 2 hours.
11. As the cake finishes cooling, you can start on your glaze. In a small pan heat up the heavy whipping cream on high heat and add the chocolate. Take off heat right away and mix together. Add in the hot water and whisky until a light glaze forms.
12. Slowly spread the cake over the the top of the cake and drizzle down.
13. Top with the crushed Oreos.