. simple vegan pancakes .

Super fluffy pancakes for those special mornings!

P1000725I usually don’t make pancakes or waffles simply because 1) they’re more time consuming than a bowl of cereal with almond milk and 2) they don’t fill me up. However, I had a weird craving for pancakes one night, so I excitedly got out of bed the next morning and made a small batch for me and my mom.


P1000720.jpgAnd it just so happens to be in time for Mother’s Day! If you’re mom digs the whole breakfast-in-bed thing, she’ll surely appreciate this. However, eating in bed is a big no-no in our household; we don’t even have proper food trays, so I had to use this baking sheet for the photo.

This recipe can be doubled/tripled/quadrupled/etc. for a larger batch.

Simple vegan pancakes (serves 2)


120 grams whole wheat pastry flour or all-purpose flour
12 grams cane sugar
2 tsp baking powder
1/8 tsp salt

236 mL (1 metric cup) plant milk  
1 TBSP apple cider vinegar or lemon juice
27 grams coconut oil, melted (alt. 2 TBSP any liquid oil)
1/4 tsp vanilla extract (optional)


  1. Stir in the vinegar (or lemon juice) into the plant milk and set aside. This will make our “buttermilk.”
  2. Preheat a skillet or griddle on medium-low heat.
  3. Meanwhile, combine the dry ingredients in a separate bowl.
  4. After about 5 minutes, the “buttermilk” should be slightly curdled. Incorporate this into the dry mix along with the oil. Let the batter sit for a minute; it should be pretty thick.
  5. Lightly grease the surface of the skillet/griddle and ladle or spoon about 1/4 cup of the batter at a time.
  6. Flip each pancake when the batter rises and bubbles appear on the top surface. If it does not easily separate from the pan, the pancake is not ready to be flipped.
  7. Serve warm with maple syrup and vegan butter and garnish with your choice of toppings.

Topping suggestions:

  • banana coins + coconut flakes + cinnamon
  • blueberries + lemon zest + powdered sugar
  • goji berries + cacao nibs + slivered almonds
  • orange slices + pistachios
  • banana coins + cacao nibs + hemp seeds

. veggie fried rice .

P1000580This fried rice appeared in my last random eats, and I thought I’d share the recipe. It’s nothing special really; just toss everything in a frying pan and stir!

P1000583.JPGMe being my Korean self, I couldn’t not eat this with gim (roasted laver). I also added a pickled ume (umeboshi) as a salty/tart contrast. But I think anything spicy or tangy will be good with this dish; kimchi or quick-pickled cucumbers sound awesome!

P1000581.JPGTo be honest, I never measure when I cook, so I don’t have exact measurements. However, I stick to ratios (1 spoonful : 2 spoonful), so I’m guesstimating based on that. Feel free to adjust to your taste!

Veggie Fried Rice (serves 1)


1/2~2/3 cup cooked brown rice (day-old if using the glutinous type)
1/4 cup broccoli florets, bite-sized
1/4 cup diced mushrooms
2 TBSP diced onion
~2 oz carrot, diced
~1 oz sugar snap peas
3 oz extra firm tofu
3 cloves of garlic (substitue with 1/4 tsp garlic powder)
1 tsp tamari or soy sauce
1/2 tsp sesame oil
1 TBSP nutritional yeast
splash of rice vinegar
salt and pepper, to taste
drizzle of oil for pan
garnishes: sesame seeds, crushed roasted laver, spring onions


  1. To start off, add nutritional yeast and rice vinegar to your tofu and crumble with a fork. If you have black salt (kala namak), then go ahead and add some to this mixture.This will act as our “egg.”P1000577.JPG
  2. On a frying pan, add the oil (use small splash of water if you are avoiding added oils) on medium-high heat.
  3. Add the onions and fresh garlic to the frying pan and stir occasionally until fragrant and golden-brown. This will take about two minutes.
  4. Add the rest (carrots, mushroom and broccoli) into the pan. Season with salt and pepper.
  5. Once the vegetables have softened a bit, add the egg mixture. Stir and fry for about 3 or 4 minutes, making sure no pieces are burnt.
  6. Finally, add the rice and continue frying until the rice is heated through-out. Pour the tamari or soy sauce while continuing to stir.
  7. In the last few seconds, add the sesame oil and give the whole pan a few more good stirs to evenly distribute.
  8. Remove the pan from heat. Serve on a plate with garnishes of choice.


P1000582.JPGIf you could tell, this recipe is highly adaptable. If you don’t have or like some of the veggies, just omit. That bell pepper that’s been sitting in your fridge for a week? Go ahead and toss them in! Have fun with this “recipe” and use it as a base to get creative!

Hope you enjoy~ Happy munching!

. five-spice pulled jackfruit .

Today’s ingredient is…

20170306_130306 (2)Jackfruit!

20170306_130337 (3)This is the brand of canned jackfruit I used in this recipe. It’s available in almost all ethnic/oriental markets.

I’m sure by now, everyone in the veg*an community heard of jackfruit as a perfect meat substitute. Although I don’t consider myself in either of those categories, I love to explore plant-based options that are sustainable/cruelty-free.

20170306_132549 (2)Most jackfruit recipes revolve around barbecue or tacos. I wanted something more oriental, so I searched around the web for inspirations. When I found a good recipe, it just happened to be from one of my favorite bloggers, Mipa Lee!

Anyways, I basically recreated her but adjusted the amounts of a few of the ingredients. Like Mipa, I recommend pairing this with steamed mantou buns. Unfortunately, I didn’t have some on hand, so I just settled for sticky rice on the side.

Five-spice Pulled Jackfruit (serves 2)


1 (20 oz) can young jackfruit in brine
1 TBSP grapeseed/olive oil 
1 medium onion, sliced
1/2 TBSP minced ginger
1 TBSP minced garlic
1/2 carrot, thin chunks
1 tsp five-spice powder
2 tsp hoisin sauce
1 TBSP soy sauce/tamari
1 tsp sesame oil
black pepper, to taste
chopped green scallions (optional)


  1. Drain and rinse the can of jackfruit. Chop and discard the tough core (pointy part).
  2. Shred the ‘meaty’ part of the jackfruit to replicate the texture of meat. Set aside.
  3. Place a pan on medium heat and add the grapeseed/olive oil.
  4. Once the oil is heated, add the garlic and ginger. Stir the two around for about 2 minutes, making sure they don’t burn.
  5. Add in the onion and carrot, then sautee for about 5 more minutes.
  6. Add the jackfruit and cook for another 5 minutes.
  7. Sprinkle the five-spice powder over the veggies and continue to stir to evenly coat the surface area.
  8. In a small bowl, mix to combine the hoisin, soy sauce/tamari, and sesame oil. Pour over the veggies and jackfruit.
  9. Cook until all the sauce is absorbed by the other ingredients. Season with black pepper to taste.
  10. Remove the pan from heat. Divide a portion onto a plate and garnish with green scallions.
  11. Enjoy!

20170306_132609 (3)

. dairy-free banana milk .

If you grew up in Korea, visited Korea, or even stopped by an oriental grocery store, you may be familiar with ‘바나나 우유’ which translates directly to ‘banana milk’. Its ubiquitous plastic/paper cartons line the refrigerated isle of most, if not all, Korean convenience stores and it’s a favorite for children and adults alike. The same brand produces other various flavors, including the original strawberry and chocolate, as well as other not-so-familiar ones like coffee and melon.

Banana milk is exactly what it sounds like. Except, no, we don’t milk the bananas (hehe), but we infuse artificial flavors into normal cow milk.


Well I decided to make a dairy-free (and cruelty-free) version of my childhood favorite. I toned down the sweetness a little, but it’s still pretty sweet to replicate the original one. You can adjust the sweetness to your liking.

Also, I’d like to note about the type of ‘mylk’ in this recipe. I don’t recommend using store-bought almond milk due to its distinct bitter taste. I found it overpowers the banana flavoring. However, feel free to try out homemade nut milks or other store varieties of non-dairy milks.

Non-dairy banana milk : 바나나 우유 (serves 2)


2 cups soy milk 
2 tsp banana flavoring
1 large banana
2 TBSP cane sugar (omit if your soy milk is sweetened)
tiny pinch (~1/16 tsp) turmeric, optional for color


  1. Combine everything in a blender and mix until smooth. Serve chilled.

P1000457.jpgEasy, right? Perfect for an afternoon snack or alongside your meals. You can go super Korean route and enjoy it after a bath or a sauna with those sheep-head towels (look them up if you don’t know; they’re super cute).

. week’s eats #2 + veggie kale wraps .

There’s something about seeing other people’s food that is so satisfying. For me, I like to take inspiration from other’s ‘What I Ate’ and incorporate some of those ideas into my own meals. Someone does the genius work for you = less effort and more deliciousness. My food is pretty lackluster, but I hope there’s something for everyone to enjoy!

I combined some of last week’s eats, since I didn’t get a chance to post them up.

p1000408Chocolate oats topped with frozen berries, chopped dark chocolate bar and almond butter.

p1000407Melty, melty~

(is it just me, or do you also want to wipe off that smidgen of almond butter on the side?? :O)

p1000405Didn’t have any nut milks on hand, so I just used these single packs my school provides. I don’t use them everyday since they are a bit too sugary, yet they’re too convenient to nix from my life.

2017-01-26-13-06-09A create-your-own sandwich from Café  Crossing: baked tofu, avocado, pumpkin hummus, tomato, kale/spinach between a good hunk of bread. They call it a baguette, but it felt more like a hybrid of a ciabatta and hoagie roll (= ciagie/hoabatta).

2017-01-26-13-08-15Tbh, I’m not 100% sure if the “baguette” is vegan— it may have some honey in it. If you are vegan, make sure to ask the staff before ordering.

2017-01-27-18-57-32Eating with a nice view of a cute little man…split in half.

p1000440More chocolate oatmeal, blended with protein powder and coffee.

p1000446If all those carbs scared you, here’s some greens to heal your eyes.

A.k.a. “Kind of hungry, kind of not but I just bought a bunch of dinosaur kale” wraps.

Yep, I threw in a random things from the fridge, wrapped them in giant kale leaves, and shoved it in my mouth. So technically, this doesn’t even count as a recipe but more of an inspo for your next meals. 🙂

Kale Veggie Wrap (serves 1)


2 large lacinato kale leaves, stalks trimmed
3 TBSP hummus
2 TBSP sun-dried tomatoes in oil
Veggies of choice (I used julliened carrots)
Protein of choice (I used IKEA vegetable balls)
  1. Wash the kale and pat dry.
  2. Spread hummus and lay fillings of your choice on top. I added a drizzle of sriracha.p1000443
  3. Roll starting from the stalk-y side. So scaly—like dinosaurs?p1000444
  4. Slice in half and serve. (otherwise it looks like rolled-up rabbit food if you leave it as-is.)

p1000445I can imagine this with falafel inside too! mmmmmm.

p1000447Reached the final moments of my PB jar. It didn’t end up as overnight oats though.

P1000452.jpgInstead I made some peanut dressing for my leftover kale. I didn’t measure, but I put approx. a 1:1 ratio of everything (PB, tamari, rice vinegar, sesame oil, sriracha, maple syrup).


p1000411I also hit the bottom of my bag of tea leaves. I’ve been reducing my caffeine from coffee and replacing it with occasional tea. A generous friend gave these leaves a while back, and I’ve been savoring each cup to the last drop.

p1000428Cool mug from Korea. It’s perfect for single servings.

P1000431.JPGRandom: I started playing volleyball with my friends, but I’m clearly not so skilled with the sport. My arms ended up bruised after practice with my suite-mate, but her’s were completely fine. This goes on to prove how much of a wimp I am haha.

P1000430.JPGWelp that’s all for the past week. Plank hopes everyone had a great CNY last Saturday!

. egg-less salad & kimchi sandwich .

The weather has been pretty nasty these past two days with a good mix of rain, snow, ice and heavy wind. Ouch.

Going on, this makes me unmotivated to even step outside. Not only to the gym, but also to the dining hall. That means I scavenge my well-stocked fridge and snack box for nourishment. And thus…I made this sandwich.


I know, I know. There’s about a gazillion recipes out there for “egg-less salads”. I’m not even going to claim that this one is life-changing. But the addition of kimchi gives the sandwich some kick of spicy goodness and “oompf” that perfectly balances the creaminess of the tofu salad.

Tofu “Egg-less” Salad & Kimchi Sandwich (serves 1)


Tofu Salad:
1/4 block (~3.25 oz) firm tofu
1/2 TBSP vegan mayo
1 tsp dijon mustard
1-2 tsp nutritional yeast
1/4 tsp dried parsley
1-2 TBSP chopped green onions
salt and pepper to taste
pinch of paprika (optional)
pinch of turmeric (optional, for color)

2 pieces of toast
2 TBSP hummus


  1. Place all your ingredients for the salad in a bowl.P1000417.JPG
  2. Mash, mash, mash. (I put a little too much paprika in mine…)p1000419
  3.  Spread hummus on one side of your bread.p1000420
  4. Place the kimchi on top.p1000421
  5. Layer the tofu salad.p1000423
  6. Now crown everything with the remaining piece of toast. The beauty of carbs :’)p1000424
  7. Gobble up!


It’s been a while since I ate a homemade sandwich, that I forgot how magical they were. This will make a great lunch (or dinner!), since it’s easy to assemble and nutritious. Yeah protein!

Oh and if you’re wondering what vegan mayonnaise I used, it’s this one by Sir Kensington. Can you believe they made it from bean juice?!P1000416.JPG

I also made a version using: 1 tsp gochujang and 1 tsp tamari (nix the salt and rest of spices, except the nutritional yeast) to fit my Korean palate.

Well this sums up what I ate for two lunches in a row. Have a good week peeps!