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I am positive this would taste just as fabulous with paneer substituted for tofu and and as a side dish for vegetable fried rice or egg fried rice. Yum! Ingredients: 1 block of firm tofu 1/4 cup of cornflour / corn starch A pinch of salt 2 tbsp of white sesame seeds A small bunch of spring onions/green onions For the sauce: 3 tbsp of honey 1 tsp of soya sauce 1 tsp of vinegar 2 tsp of red chilli flakes 1 tsp of freshly grated ginger 1 tsp of freshly grated garlic 2 tsp of sesame oil 1/2 cup of oil, more or less, for shallow frying...

These pumpkin cookies are soft, cakey, and filled with pumpkin spice flavor. You can think of them as little pumpkin muffin tops. They’re not chewy like chocolate chip cookies. Instead, they’re airy and moist. I love them plain (especially alongside a cup of coffee), but they’re also delicious with cream cheese frosting. If you need more reasons to love this pumpkin cookie recipe, here’s a big one: you don’t have to chill the cookie dough!...

Have you seen those lists of the new 2017 trends? You know, the ones that go around the internet this time of year predicting everything from the popularity of coconut oil to the color of pale pink we’ll all be wearing in the spring? One that’s caught my attention lately is that “they” are saying that staying in is the new going out. And I’m totally on board with that....

We don’t like our cocktails to be too sweet. We use dry sparkling wine and let the orange liqueur and cranberry juice sweeten the drink ever so slightly. Look for a moderately priced Champagne or dry sparkling wine. We usually will spend $15 to $20. The most classic option is to use Champagne, but an American sparking wine can work in its place if you are having trouble finding something appropriate....

I just realized this weekend is Labor Day weekend (a fun surprise)… so happy long weekend everyone! I feel this summer is abruptly ending. In less than 2 weeks we’ll be traveling to places much colder than it is here, and by the time we get back it’ll be almost October. I’m actually really looking forward to pumpkin bread season, but for now, I’m still savoring the summer and trying to cram in some last minute late-season recipes....

We’re absolutely obsessed with this easy veggie noodles recipe! We toss perfectly cooked sweet potato noodles with our homemade avocado lime sauce. The flavor combo is SO good. If you’ve tried our creamy cilantro sauce (the one we add to these Roasted Veggie Tacos), you NEED to try this recipe. I love it with sweet potato noodles, but feel free to get creative – it’s fantastic with butternut squash noodles, zucchini noodles, and even classic spaghetti!...

I love starting my day with a protein-packed breakfast like this tofu scramble! It’s energizing, flavorful, and satisfying, the sort of thing that’s guaranteed to keep me full till lunch. I think you’ll love this recipe if you’re vegan – it’s quick and easy, it’s high in protein, and it’s a great savory option given how many vegan breakfast recipes are sweet. But even if you’re not vegan, I hope you’ll give it a try....

Ok, maybe a copycat Chipotle sofritas recipe is a little past due around here (I think sofritas first came out in like, 2014??), but hey! It was worth the wait! Coated in a blend of roasted veggies, spices, and chipotle peppers, these homemade tofu sofritas are saucy, spicy, and packed with plant-based protein. Just like Chipotle’s, they’re a satisfying addition to a burrito or bowl, but, in my opinion, they taste even better....

What we baked this month are actually Torcettini or mini Torcetti cookies, meaning small twists. They were extremely fun and easy to bake and tasted great with a chilled glass of milk (Singapore is too hot now to even think of a hot drink at 3pm) but the traditional combination for Torcetti cookies is espresso. As with a lot of recipes, Torcetti took shape (quite literally) when a baker had leftover bread dough from making bread sticks and dipped them in sugar and created a different twisted shape to tell them apart from the bread sticks and create something different....

Pin Earlier this year, I started experimenting with a bunch of different ways to make dosa. We love regular plain dosa and have it very often either for breakfast or dinner and making dosa batter is a breeze for me now. However, with so many healthier options coming out, I wanted to give millets a try. I bought varagu arisi or kodo millet to make like regular rice and take along in our lunch boxes and decided to give varagu arisi dosaia try....

TH and I love Thai food and since he’s vegetarian, it was great to attend an exclusive vegetarian class. After getting back to Singapore, it was soon time for us to pack our bags to move to Australia and I was worried that I’d forget all the dishes we learnt in class. I’d taken pictures of all the ingredients we used so I could get similar or same brands wherever possible....

When I’m in the mood for a fun dinner, I make vegetarian tacos. Jack mixes up margaritas, I set out a taco bar for two, and we each fill our tortillas just the way we like them. The process is quick and easy, and at the end, we get to dig in to flavorful veggie tacos. To me, it’s a pretty perfect night. In case you’re looking for a fun way to change up your dinner routine, I’m sharing 11 of my favorite vegetarian taco recipes below....

There’s no more joyful way to spend an afternoon than baking. I do most of the cooking in our house, but baking recipes are the ones that bring Jack and me together. He might stretch a batch of pizza dough while I prep the toppings, or we’ll work together to make a jumbo tray of cinnamon rolls to devour the next morning. If you have kids, easy baking recipes are a great way to get them into the kitchen....

If I had to name 3 loves off the top of my head right now: #1 my husband Jack, #2 Italy, and #3 pasta. If you read the introduction in our cookbook, you know that so much of my love for cooking (and later the idea of starting Love & Lemons) was inspired by the trip that Jack and I took to Italy when he proposed. Last week, we celebrated our 8th wedding anniversary, so suffice it to say (that aside from an airport snafu), love is in the air these days....

This post is sponsored by Burt’s Bees. All words and photos are my own. Thanks for supporting the sponsors that keep us cooking! Happy New Year! This is usually the post where I would list some sort of New Year’s Resolution… but today instead of talking about how I wish I would floss more or how I’m going to hit the gym more regularly (spoiler alert: I’m not), I thought I’d share some of the small things that make me feel happy and healthy throughout ANY week, new year’s or not....

This post is sponsored by Morningstar Farms. Today I’m taking a break from sharing a recipe to show you a peek into my world at home – specifically, my morning routine. For me, every day always looks a little different. Some days are spent shooting photos, other days are spent writing blog posts, planning recipes, laying out book pages, emailing, testing, the list goes on and on. Suffice it to say, many of my days are pretty chaotic, so one thing I’ve learned to value over time is having a morning routine....

If you’ve been following the blog for a while, you know that I love riffing on pesto. Vegan pesto, kale pesto, broccoli pesto… This arugula pesto recipe is my newest twist. Now, pesto purists might argue that this arugula pesto isn’t really pesto at all. And that’s fair. Traditional basil pesto is made with pine nuts, garlic, olive oil, and Parmesan cheese, and it has a slightly chunky, paste-like texture....

For those of you coming to town this weekend, I put together a little list of some favorite places. Most of these are pretty close to downtown or a short cab (or sidecar) ride away… Quick & healthy spots for lunch or snacks: Snap Kitchen: healthy take-away food, options for any dietary concern you might have. Whole Foods: the flagship store… this is the disneyland of whole foods-es. Koriente: my (secret) gem of a lunch spot, I debated whether I should even post it here....

This avocado sandwich is the ULTIMATE vegetarian sandwich. Yep, I said it. I don’t know about you, but I’ve certainly had my fair share of disappointing veggie sandwiches. They’re bland, boring, and not at all filling. Not the case here! This avocado sandwich is jam-packed with flavor and texture, and it’s guaranteed to keep you full till dinnertime. I’m obsessed with it, and I think you will be too! Aside from the avocado, the key ingredient here is a lemon edamame spread....

Biryani to me is special-occasion food. Right from childhood, a biryani meal has always stood for something – the end of exams, a large family gathering at home, a good friend’s wedding, a birthday, lunch after a movie with close friends – you get the drift. A good biryani always stood for something and while I end up making it more often so I can share different recipes on the blog here, I make biryani when I am happy and want to make a special meal out of it....