. i’m not dead (yet) + random eats #7 .

Phew, how long has it been?! I actually lost track of the last time I wrote on here with the loads of deadlines looming over my head in addition to finals week.

With that being said, I was able to take a breather during a mini road trip to Cape Cod! My friend randomly decided it was time to check this off her bucket list, so off we went to see the sunset at the beach…

P1000640.JPGP1000643P1000656P1000663P1000666P1000667The wind was wild, y’all.

As for my eats, I’ve been eating the usual plant-based goodness :).

P1000604P1000606Lazy burrito bowl made with black beans sauteed with tomatoes and taco seasoning, tempeh and green peppers (same spices), lettuce, guac, salsa and cilantro rice.

P1000608For some reason, it didn’t occur to me then that the rice was supposed to go on the bottom.

P1000611More excited about the avocados in the back.

P1000615P1000612This is just the prep ingredients for my sammie, but it looked so pretty that I had to snap a shot! Courtesy of Iggy’s bread.

P1000630The classic.

20170418_141746 (2).jpgAs humble and strange as this sounds, one of my all time wishes was to know and socialize with the kitchen/cleaning staff. Sadly, I was too awkward to do that prior to college (I still am tbh), but finally…I was able to hold a long conversation with the woman at the vegan/vegetarian section of the dining hall. I really enjoyed the conversation, which started from how great farmer’s market tomatoes were to how kids nowadays don’t conserve energy (I’m a grandpa on the inside).

P1000674Anyways, she packed me this giant stack of vegan cookies that were there. I’ve been going through them one by one— all day, er’rday. Don’t worry, I balance it out with other nourishing foods, and a cookie will not kill me.  Plus, it’s nourishing my mind ;).

Seriously though, I still have 5 left.

P1000683Leftover arugula got blended into pesto. It was a simple recipe on the back of the package of arugula (thanks TJ’s!) that I adapted by adding sun-dried tomatoes and nutritional yeast.

I also have to clean out my fridge before I move out (in just a few days!), so someone please help me finish my jar of mayonnaise and tub of butter.

20170420_193652 (2).jpgI was lucky to walk into an event happening in one of my dining halls, where the theme was “Educate Your Plate” and the whole place was filled with plant-based menus. The lighting was dim (“to set the ambiance”) so the picture is really crummy, but my plate included: quinoa stuffed poblano peppers with avocado, mushroom tacos wrapped with steamed greens, avocado hummus with pita, green beans, small sample of kombucha and various grilled fruits. The small plate in the corner was also full of roasted root vegetables with some chimichurri sauce. Needless to say, I was happily stuffed by the end of the night.

P1000675They also had a plant-your-own herb station! I was torn between basil and mint…heck I wanted them all! But we were limited to one, so I stuck with mint.

P1000676P1000678Cute froggy for finishing touch.

I feel like I should have written something longer and more entertaining to make up for my long absence. I’ll be sure to come back with more exciting posts once I’m home and able to test recipes!

And I completely forgot to mention this earlier in the year: I’m going to Switzerland and Germany this summer! WOOHOOO! Although it’s only for 2 weeks, I’ll be sure to snap some lovely pics!

Off to finish studying for my other exams~


. 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!

. random eats #6: cooking all day .

Just another random post of my eats on Sunday. I was in my room most of the time, so I got the chance to cook! I miss having a kitchen, and using my mini camping stove lessens the pain of not having any direct heat to cook with.

P1000573I woke up a little later than usual (9-ish?) and for some reason I decided to eat pasta. I just used  leftover “mac-n-cheez” sauce made with butternut squash, potatoes, and spices. Maybe it’s the addition of bell peppers (bad idea) or not enough nutritional yeast, but I didn’t get that cheesy flavor. It didn’t matter, because I never liked mac-n’-cheese anyways. It was still super creamy and filling though, especially with the lentil penne.

P1000580As a post-workout meal I enjoyed a huge bed of fried rice. I just love looking at this photo because of all the colors~ It was actually half veggies, half rice. I’ll probably post a recipe for this :).

P1000584For dinner, I got a little lazier. I just cooked off tempeh marinated in gochujang sauce on quinoa and roasted asparagus.

P1000587And to end off sweet, I had a little portion of Nature’s Path Blueberry Flax cereal and some plain soy milk. I know some people think it’s unreasonable to call cereal dessert, but please— I can eat cereal anytime, any day. And I find it so enjoyable that it can be dessert if I want it to be.

I was shocked that I hit my protein goal so easily today (78 grams)! I’m a girl of small frame, so this is the high-end, but I’ve been trying to eat more protein since I workout more often. My goal is to hit 20 grams per meal (more or less), so hopefully I can keep up with this!

. random eats #5 + coloring book .

Phew. It feels like it’s been forever since I posted. I wish to say that I have many things to catch up on here, but tbh nothing really happened except just piles of work and exams. I do have some random shots of some of the food I ate…which I know is starting to get repetitive. To be fair, humans are creatures of habit.

P1000514I bought a coloring book on sale at the spur of the moment, and I’ve made little to no progress. I wasn’t aware of what I was getting myself into, especially when I found out that I’m supposed to draw in my own patterns.  As you can see, I started coloring some parts of the elephant before I knew this fact, so some parts will be lacking details. Let me just tell you this: DO NOT PURCHASE IF YOU HAVE LITTLE PATIENCE. This is so. effin. tedious.

P1000515I started the patterns with my Muji Pen, but I didn’t like the consistency(?).

P1000516…hence why I bought a new drawing pen from Pilot. This one is less ink-y and has a felt tip, so the ink distribution is much more even.

P1000517The size of the two pens, just in case you guys care (probably not).

I’ve also become a pro at packing food from the dining hall. I was already frugal, but college really intensified it:

P1000518Black bean burrito with side salad of lettuce, sweet potatoes, quinoa salad, guacamole and purple cabbage.P1000522Roasted sweet potatoes, coconut curry tempeh, pickled onions, steamed squash on a bed of rice.

I like to walk around the dining hall and mix up different sides to make one harmonious meal hehe.

P1000538For breakfast: chocolate PB chia seed pudding topped with cacao nibs and shredded coconut.

P1000535This one was a complete failure; I tried making a pasta dish with leftover cauliflower soup , but I realized that I didn’t have any thickeners like cornstarch to help the soup cling on to the noodles better. All I had on hand was coconut flour, which left that characteristic coarse texture of coconut flour in the sauce. The taste wasn’t too bad…but learn from my mistakes folks.

P1000543Afternoon snack of toast with PB, apple slices, hemp hearts.

P1000545If anyone else gets excited over bread, we can be great friends. Here in Boston, we have a a favorite local called Iggy’s bread. They’re an artisan bakery located in Cambridge that specializes in cultured dough. I have yet to go to the actual shop; for now, I’ll just have to stick to their products sold at Whole Foods.

I purchased the ‘small’ Francese bread, which is essentially their plain sourdough. I was actually so excited that I immediately started slicing the loaf once I got home.

P1000548Seriously guys, if you’re here in MA, please try this. This bread is your dreams come true. See that chewy crust and soft interior? mhmmm.

This bread is so addictive. It has the tang and airy-ness of real good sourdough.

P1000549I also ate ramen, pimped up with some veggies and tofu cubes to help fill me up. Pot holder courtesy of my school assignment.

This is the Koyo ramen in tofu miso flavor. Koyo uses organic wheat for their noodles, and they bake them rather than the traditional frying method. I also like the fact that they don’t use any artificial flavors, MSGs, fillers, etc. It kind of makes it…(do I dare say it)…healthy?!

P1000550Nah, jk. There’s still a lot of sodium like a lot of other packaged foods. However, this is certainly a better alternative if you have ramen cravings. 🙂

P1000560I’ve also finally got around to trying spirulina powder. I was really slow to catch up on the hype, and I never really bothered to purchase it myself. However, I wanted to boost my smoothies up with a little more protein, so I’ve been adding it here and there.

P1000570I was actually afraid this stuff will taste bitter or too earthy (can we just mention that ‘earthy’ is a bit of an understatement to describe hemp protein powder?). But I ended liking it. It kinda tastes like cucumber juice. wut.

P1000566And finally, one of my meals consisted of a to-go container filled with brown rice and tofu and broccoli stir-fry. Of course, I sprinkled ‘nooch’, sesame seeds, and sriracha, cuz we fancy like that.

P1000565Time to dig in! Have a wonderful week and ’til next time~

. random eats #4 .

A good mish-mash of what I ate for the past couple of weeks…

P1000479Garbanzo loaf with a side of mixed greens. This is one of the surprisingly good (and one of my favorite) dishes from my campus dining hall. I believe it’s ground garbanzo beans, with flour and spices, baked in marinara sauce.

P1000487.JPGI bought a tub of Nancy’s cultured soy yogurt from Whole Foods. For those who are used to dairy yogurt, it’s not an exact replica. With that being said, it’s tartness/tanginess makes it one of the closest substitute for the traditional stuff.

20170304_140230 (2)A veggie patty from b.good when my parents came to pick me up.

For spring break, I went back to Venetia, PA to relax and take a break from the usual school schedule. With a kitchen available and a cooking mom, I ended up stuffing myself with way too much good food. No regrets though.

20170306_132549 (2)I posted the recipe for this five-spice pulled jackfruit a few days ago. It was my first time trying jackfruit, and I like it! In fact, I had both servings…

20170307_173006 (2)If you noticed the poor quality of the photos, it’s because I left my good camera back in Boston during spring break. So instead these shots are from my phone…which has shattered camera lens. Ughhh.

Anyways, this banana bread was something my mom and I enjoyed in the course of three days. I intially tried to look for recipes online but then got overwhelmed by the sheer amount of them. So I just winged my own version and hoped for the worst. It wasn’t so bad! Maybe a little too much banana/too little flour made it a bit more dense than I would have liked, but I think I can post the recipe after a little tweaking it here and there.

20170308_144922 (2)My mom and I also went out for a late lunch at a newly opened First Watch Cafe after a short shopping spree. The place sells only breakfast and lunch and therefore closes earlier than other restaurants. We got there just before closing time, but the kind lady seated us. The interior is really cute and rustic with chalkboards and whatnot.

20170308_144918 (2)I opted for something savory and got myself the veggie burger with a side of dressed greens. That’s two veggie burger in one week folks. The patty is made with brown rice, Peppadew peppers, onions, carrots and mushrooms. I actually preferred this patty over the b.good patty. It was served with fresh avocado, organic mixed greens, tomato and red onion on a brioche bun (probably not vegan).

I’m going to have to come back and try their breakfast menu, which kept calling to me. The price is mid-range, and it’s a great place for meet-ups and mom-daughter dates 🙂

First Watch – Bridgeville

160 Millers Run Rd. #400, Bridgeville, PA 15017


7 am – 2:30 pm (Mon.-Sun.)

20170309_184206 (2)I’m disappointed at myself for not taking more pics of more deliciousness my mom cooked for me. The only one I got is this kimbap that we made towards the end of my stay. I veganized it, using Whole Food’s veggie dogs and the Vegan Egg by Follow Your Heart. I also added strips of marinated tofu and other goodies that commonly go in kimbaps (blanched spinach, sauteed carrots, pickled daikon).

20170316_184746 (2)Dining hall food back at the campus in Boston. The tofu stir-fry was actually pretty good (a bit too salty) but I had to eat plain tofu and sweet potatoes on the side to cut the super spiciness of the fresh jalapenos I added. They look so innocent in this picture, but they practically burned my tongue while I was eating. I kept eating them though…that’s the addictive property of capsaicin hehe.

20170315_194218 (2)A custom pizza made at Blaze Pizza with a side of leftover kale salad from Cafe Crossing. The store is veg*an friendly, with lots of cool veggie topping options. Plus, they serve Daiya cheese! I’m not a huge fan of their shredded cheeses though, so I asked them to sprinkle only half of the pie with it. The rest of the pizza was topped with kalamata olives, fresh basil, roasted red peppers, roasted garlic, sauteed onions, and roasted zucchini. Yumm.

P1000507I have more time to cook breakfast in the weekends, so I like to make myself a hearty bowl of oatmeal. I opted for a savory version this time, rather than my usual sweet varieties. This one was about 1/2 cup of dry oats cooked in Not Chik’n broth and nutritional yeast. Then I topped it off with crispy tofu, some more nutritional yeast, hemp hearts and sriracha. Oh, and I added some gim (roasted laver) and umeboshi as garnish. Satisfying my inner Asian.

P1000508Pretty bomb if I may say so myself.

P1000509As a snack, I had a soft serve of frozen ‘naners, mangoes and pineapples. I could’ve put this in a bowl and made it more presentable. But I could just save myself of one more dish to clean.

P1000511And finally, I cooked a one-pot pasta meal for dinner. A recipe I found online used lentil pasta, claiming that it makes the dish creamy. Luckily, I had a box of Ancient Grains Green Lentil Pasta laying around (go figures), so I tested if the trick actually works. I’m happy to say that it totally works! I’m guessing the high starch content of these pasta noodles thickens up the cooking liquid.

I actually didn’t have a lot of the ingredients listed on the recipe, so I went ahead and added what I had on hand. I even added some cauliflower puree to make the sauce extra creamier…mmmm. In the end, the ingredients were completely different, but delicious nonetheless.

Can you tell I’m adding hemp seeds to everything? I find it’s an easy way to add high-quality protein to just about any meal.

Well that wraps up this random eats! Now off to do some work…

. blaze pizza @ fenway .

Just a forewarning: sorry for the crummy photos. This was shot at night with my phone camera. (yikes)

My friend from Texas(!) came over last Wednesday, and I ended up giving him a brief tour of the neighborhoods around my campus. After a walk around Newbury St. in the freezing weather, I brought him with me to Target to show him the Fenway area (tbh I just needed to buy contact lens solution and a loaf of bread). Since it was dinner time by the time we finished the “tour,” we stopped by Blaze Pizza on the way back to my dorm room.

20170315_191817 (2)The place is basically Chipotle style, where there’s a relay line of toppings which you can choose from.

There’s three options for the crust: traditional, high-rise, and gluten-free. I opted for the traditional  and decided to make a custom pie.

There were so many toppings to choose from, that it was kind of overwhelming. At least for me, who is terribly indecisive. I believe there were 4 sauces to choose from, two of which are vegan (traditional red sauce and spicy red sauce). There’s also vegan cheese available (hooray!), but it looked like Daiya and I’m not a huge fan of Daiya shredded cheese. It tastes kind of sweet, no? But I couldn’t pass up the opportunity and asked for half of my pizza to be sprinkled with some of it. As for the vegetable toppings, I went for fresh basil, kalamata olives, roasted peppers, sauteed onions, roasted garlic, and roasted zucchini.

20170315_191811 (2)They fast-fire the whole thing, cut it into six slices, and put it in this cute box for you (if you order to-go).

20170315_191541 (2)Though we didn’t eat in, the seating space is clean and pretty wide with the typical trending industrial interior design.

20170315_194218 (2)After trekking through the cold Boston wind, we finally got back to my room and opened up our pizzaaaaaa. I tried to be kind of healthy by having leftover kale salad on the side. Are you drooling yet?

The taste was surprisingly good for a fast-food joint, and the crust was just the way I liked it: thin and slightly crispy. Of course, don’t expect a 100% authentic Italian pie, but for $8.83, this was a pretty damn good meal.

Blaze Pizza 

1282 Boylston St., Boston, MA 02215


11 am – 10 pm (Sun.-Thurs.) & 11 am – 12 am (Fri.-Sat.)

. b.good @ huntington ave .

With my parents visiting for the weekend before spring break, I used the opportunity to drop by an organic “fast-food” joint called b.good. Of course, the quality of ingredients and the health-craze of the millennials make the price relatively high compared to other chains like McDonald’s, but who wants that anyways?

With that being said, the price range is quite inexpensive and similar to that of Panera or other health food chains. The only reason I didn’t come here earlier was because I couldn’t get myself to spend money while I’m on my school meal plan. Many of my friends complain about the dining hall (to be fair, I can understand that on some days), but I’m 1) just happy that food is being made for me and 2) bitter if I don’t take full advantage while paying a crap ton of money for this meal plan. Mostly the second reason.

Anyhoo~ back to the restaurant. Since it was a new addition to our campus rec center, the interior was really clean and well-lit. (On second thought, sorry. I forgot to snap a shot of the store.)

I wasn’t feeling a salad, but nor was I up for a burger. Instead, I ordered the veggie patty  West-side style, substituting the buns for a side of crisp veggies.

20170304_140230 (2)Ta-dah! With a side of baked sweet potato fries.

A good mix of kale, broccoli, cauliflower, green beans and carrots.

20170304_140251 (2)There were a lot more veggies than I expected! The patty itself was rather mushy and nothing to write home about. My heart still goes to Burgatory’s Vegan patty when it comes to veggie burgers. It’s seriously the best I’ve had in my life, and I seriously need to revisit when I’m back in Pittsburgh (for blog purposes of course).

I also don’t recommend the fries…maybe it was just that particular day or this particular location, but the fries simply tasted like…well baked sweet potato cut into cubes. And yes, I know that’s what’s being advertised, but I expected something more crispy and crunchy similar to homemade ones or from those Alexia’s frozen packets. Unfortunately, these had little to no seasoning and probably no oil to crisp the outer surface, hence the striking resemblance to normal baked sweet potatoes.

20170304_140219 (2)Meat-options for omnis. My mom said that her burger was good and especially like the pickle inside.

I would say this place was a miss for me. Maybe I will have better luck with their salads next time.


359 Huntington Ave, Boston, MA 02115


11 am – 10 pm (Mon.-Fri.) & 11 am – 9 pm (Sat.)