Recipes - Gourmet Vegetarian Kitchen (2024)

This Vegan Hard Cheese (Cheddar and Parmesan Styles) can instantly satisfy (dairy) cheese cravings. It takes at least 12 months to age, but the result is worth the wait!

Ever since I figured out how to make vegan brie and blue cheeses tasty, I was determined to make Vegan Hard Cheese (Cheddar and Parmesan Styles) and did a lot of experimenting with different kinds of plant milk.

Unlike bloomy rind soft cheeses,Vegan Hard Cheese takes a longer time to age–the longer it ages the stronger it tastes.

Once you get it to the aging stage, you can let it go as long as you want. I like to age mine for at least 12 months..…

enjoy

This Vegan Basil Pesto is so tasty & simple without any preservatives and dairy. It’s very convenient to have on hand during busy weeks!

As you might already know, most pesto recipes have parmesan cheese as part of the main ingredients to make it taste good. However, as I try to cut dairy products out of my diet, I also cut parmesan out of this Vegan Basil Pesto recipe.

Does it taste good though? Absolutely, it tastes incredibly good!

With fresh basil, fresh lemon juice, salt, garlic, pine nuts and cold press extra virgin olive oil, this Vegan Basil Pesto can be prepared in just minutes.

It’s so good for any pasta dishes and any recipe that requires basil. By covering it with a little bit of oil, you can have it on hand, ready to use for up to 2 weeks in the refrigerator.

Ready to make your own Vegan Basil Pesto?…

If you ever wonder if pineapples can make vinegar, I have the answer for you here: Pineapple Vinegar!

Ever since I realized how much garbage people leave behind after each meal, I became determined to cook and to make anything from scratch possible to reduce garbage from my own eating.

This includes making my own tofu, yogurt, vegan butter, soy sauce and so on. However, there was one thing I felt intimidated and afraid to make: my own apple cider vinegar.

I don’t know why? However, after a few attempts, I finally succeeded. I then realized that apple cider vinegar is one of the simplest things to make.

Once I get comfortable making it, I plan my timing nicely so I always have homemade apple cider vinegar on hand–no more buying it.

Then, I thought about my family and friends in Thailand, most of them can’t get apples easily the way I do in the US–I want them to be able to make good vinegar too.…

With only a few simple ingredients, this Vegan Sourdough & Oatmeal Pancake recipe will take you to the next level of eating your favorite meal!

Despite how much we enjoy eating pancakes, I know that I don’t want to eat the readymix type.

Ever since I learned how good fermented foods were for us, I decided to ferment almost everything we eat–including whole wheat flour.

Although I don’t make sourdough bread as often, I use it to make these Vegan Sourdough & Oatmeal Pancakes. I can get the same taste of sourdough with much less work.

It’s really hard to believe that sour taste mixed with a little bit of salt, sugar and without any kind of vegan eggs can give these Vegan Sourdough & Oatmeal Pancakes extraordinary flavors. You can’t get these kinds of flavors from any ready-to-cook pancake mix.

Eating pancakes on late Sunday morning has been our family ritual for many years.

I make these Vegan Sourdough & Oatmeal Pancakes with other kinds of vegetable dishes and a big plate of fruits. We enjoy them with homemade vegan butter and good maple syrup.

The combinations of whole flour, with nutty, sweet & tangy flavors are incomparable.

Ready to try eating your favorite pancakes the way I do? Let me show you how!…

No special yogurt culture and extra equipment is needed for this Chickpea Yogurt & Cultured Tofu. They are simply made from chickpeas and water!

When I started to learn to make my own yogurt and tofu a while back, I got turned away because I didn’t have the right equipment they suggested for making it.

Later, when I became determined not to buy any more yogurt knowing the containers will end up in the landfill, I realized that making my own yogurt and tofu is so simple. I don’t need to use any extra equipment at all.

Ever since, I have been making my own yogurt and tofu with homemade sprouted soy milk for years. It’s so comforting to know that I can do this whenever I want–right in my kitchen.

Besides homemade soy milk, I also make yogurt from all kinds of other plant milk using brown rice rejuvelac.

Recently, a few of my viewers have asked me to share the way I make yogurt and tofu with chickpeas. I was a little bit uncertain at first as I wasn’t really happy with the result. The taste of it was very bland, and I could strongly smell the chickpea.

However, with the same method, I use rejuvelac made from chickpeas. It’s for sure doable and super easy.…

enjoy it with sauerkraut and sprouted crispy chickpeas!

Vegan Green Pasta (East meets West) is a great combination of flavor from Asian cuisine & Western pasta. With lots of leafy greens, and a few simple ingredients, this dish is incredibly tasty and healthy!

As a multicultural family, the way we eat is unique. I’m Thai and of course, Thai foods are my first choice.

However, living outside of my own land makes it difficult to find the exact same ingredients for authentic Thai dishes. I have learned to adapt the way I eat according to what I can find locally for many years now.

The result? It’s worked out great. I have created many of my own dishes by combining the ingredients I can find locally with a few simple but essential Thai ingredients I can find easily enough here.

However, this Vegan Green Pasta is not related to Thai foods directly. There’s a crucial ingredient I became addicted to from living for a year in Taiwan–It’s fermented tofu or “chao.”

I like chao so much, and finally learned to make my own after we left Taiwan.

Living here, I have to admit that pasta has become one of our comfort foods. However, eating pasta usually has some kinds of cheeses involved.

When I tried to eat less dairy, it wasn’t easy to give up cheesy pasta dishes. I challenged myself to make them tasty without using any dairy cheese, and chao has come to play a major role. It offers a pungent cheesy flavor, and makes any dish taste uniquely good!…

This Red Bean Miso is priceless. It’s soy-free miso made with Adzuki beans that have been fermented for 12 months. It’s full of live bacteria with amazing taste & smell.

As miso is on the top of many healthy food lists, you might be able to find it easily in most health food stores.

The original miso from Asia is made from soybeans, but as more and more people are sensitive to soy nowadays, there are a few Soy Free Miso options out there.

However, if you are in areas without access to those kinds of stores easily, making your own might be the best way to get high quality miso.

The key ingredients for making this miso are beans, rice koji and salt. Mix them together and let it ferment for anywhere from a few months to years.

You can buy rice koji rarely easy, but don’t worry if you think you can’t get it, I made a blog post and video on how to make brown rice koji earlier. You can check it out if you want to make it….

If you know how good sauerkraut is for you, and you are looking for a clear & simple recipe to make it. This Green Cabbage Sauerkraut recipe is for you!

I have been making sauerkraut and other fermented vegetables for so many years but never thought about making a video to share it. However, after I happened to read about the benefits of eating sauerkraut again, I knew it’s time for me to share how to make it through my video.

Making sauerkraut is very easy, once you get the right recipe. You can double or reduce the amount you want to make accordingly.

You can make sauerkraut with all kinds of vegetables, but my favorite is Green Cabbage Sauerkraut. It’s simply delicious with only green cabbage, salt, and a little bit of filtered water!

Making Green Cabbage Sauerkraut takes anywhere from 3-7 days to ferment. If I make it during summer, the fermentation is usually done by day 3 or 4, then I have to move it to the fridge for slow fermentation to develop the flavor I like. It takes about 7 days to ferment at room temperature if I make it when the temperature is cooler.

I like to let it sit in the fridge for at least 3 days before I start eating it, but you can eat it any time after it’s done fermenting. It really depends on your preference.

Ready to make this foolproof Green Cabbage Sauerkraut? Let me show you how!…

This Artisan Green Pea Cheese is amazing. If you think vegan cheese can only be made with nuts, try this. It’s simple, tasty and beautiful.

The idea of making this Artisan Green Pea Cheese idea came to me while I was using the peas for dinner. I loved the color so much and was picturing how pretty it would be with the color of soft-white mold that grows on vegan brie.

Then, I thought of the request I got from my Youtube viewers. A few of them had asked me if they could make vegan cheese from something else besides cashews and almonds, and making cheese from green peas was my new challenge. Now, I was determined to make a beautiful cheese from green peas!

Green peas are very sweet and tasty to eat fresh, so I knew the cheese should taste good. The downside of using them to make cheese is that there is no fat in them, so I use coconut oil as its fat—and it worked amazing.

As I love eating raw peas so much, it came natural to me to use raw peas to make the cheese.

So, the first attempt was making it with raw peas. I went through the whole process, the mold grew on it nicely and I was so happy.

However, the result wasn’t good. It was bitter and did not at all taste good. None of us could eat it, and I ended up putting it in the compost.

A few days went by and I still couldn’t let go of the idea, so I gave it another try. This time I steamed the peas first, and the color was even prettier. Once the peas are cooked the color turns to a beautiful bright green.

I went through the process of making it again, and this time it worked. It was very tasty and creamy. It’s hard to believe that I could make cheese with legumes!

I didn’t stop there, I remade it 3 more times after the first one. I wanted to make sure that it really tasted good. Now, I’m confident to share it with you.

Ready to make Artisan Green Pea Cheese? Let me show you how!…

These Vegetable Sourdough Pancakes are amazing. They are so simple to make, full of vegetables. They are fermented, easier to digest and very tasty!

Once I was silly to think that the only way to eat sourdough was to turn it into sourdough bread. As the process of making sourdough bread is quite complicated, so I was turned away from making it for so long.

I changed my way of thinking and came up with the idea of eating sourdough when I decided to learn to make sourdough starter a while back. After I learned and was comfortable doing it, I didn’t like the part where I had to discard the flour and stopped following the directions.

Instead, I ferment whole wheat (sourdough starter) and keep it in the fridge. I use it mostly to make Vegetable Sourdough Pancakes and oatmeal sourdough pancakes for my family’s Sunday brunch and it’s been great.…

With only water, whole wheat flour, and a little work. You can easily make this Whole Wheat Sourdough Starter right in your own kitchen!

A few years ago, I was very intimidated by the methods of making sourdough starter. After reading a few recipes on how to make it online, I got so confused and afraid to even start. I decided to buy it instead, and thatwas one of the silliest things I ever bought.

Sourdough starter is so easy to make, especially when using white flour. As I use mostly whole grains and whole flour in my cooking. I started to experiment how to use whole wheat to make Whole Wheat Sourdough Starter too. I’m so happy to tell you that it works very well.

Ever since, I only use whole wheat flour that has been fermented (sourdough) with any recipe that requires flour. Sourdough gives a special tangy flavor that I can’t get from regular flour, and the best thing about it is that it’s easier to digest.

Let’s jump to the recipe!…

Even if you don’t think you will ever make your own soy sauce, I think you’ll enjoy knowing how Japanese Soy Sauce is made–it’s truly amazing!

After a lot of traveling and living in other countries a few times, I realized we don’t need a lot to live happily. Ever since, I buy and own fewer and fewer things–only things I need.

However, I have to admit there are a few things I can’t live without, and one is soy sauce–I use it every day. Soy sauce makes ordinary foods taste extra-ordinary!

What is in it that makes food taste so good?

The curiosity has made me want to know how the soy sauce I eat every day is made. So, I did a lot of research and became fascinated by the whole process!

There are two different ways of making soy sauce that amaze me. One is the Japanese way, and the other one is the Korean way. I value both, and either one of them require natural mold for fermentation.

Japanese Soy Sauce requires Koji mold, and Korean soy sauce on the other hand, doesn’t. However, Korean soy sauce needs wild yeast to grow on cooked soybeans instead. The process of growing wild yeast is needs more work, but it’s also fascinating.…

Page 1
Page 2
Page 3
…
Page 12
Next Page »