trash panda’s delight


Trash panda’s delight, a vegan’s take on the garbage plate. So it is pretty far from the actual ingredients of a garbage plate, but I like to think the concept is similar. And in all honestly I didn’t know what to call this. So trash panda’s delight it is. An ode to my favorite neighborhood alleyway trash pandas.


baked potato slices + vegan “meat” + broccoli + avocado + cashew cream + avocado 

the vegan “meat” in the making [tempeh, mushrooms, onions, garlic]

Serves 2-4

  • 1 sweet potato + 1 russet potato (or two smaller yellow potatoes)
  • 1 cup broccoli
  • 2 crimini mushrooms
  • 1/4 cup tempeh
  • 1/2 small onion
  • 2 cloves garlic
  • olive oil
  • salt + pepper
  • juice of 1 lemon
  • 1/2 cup soaked cashews*
  • 1/2-1 cup warm water
  • 1/4 avocado diced
  • 1 green onion sliced

Preheat oven to 425°F, clean and slice the potatoes, leaving the skin on for added nutrients. Toss the sliced potatoes in a pinch of salt and a few tablespoons of olive oil, then spread evenly on a lined baking tray. (I like to use my Silpat because it’s reusable.) Then place in the oven for 15-30min until soft and slightly crispy.

While the potatoes are baking, dice the mushrooms, onion, and garlic. Add the mushrooms and onion into a pan with around a tablespoon of olive oil and a pinch of sea salt + ground pepper. While that is sautéing, crumble in the tempeh and continue to cook for another 2mins, then add the minced garlic and cook for another few minutes. Set aside.

Cut up the broccoli and steam until tender. (Don’t overcook!) Set aside.

Next, add lemon juice, soaked cashews, 1/2 cup water, and a pinch of salt into the blender. Blend until smooth, adding more water to achieve desired consistency. It should be creamy, but not too thick.

Now time to build. Start with potatoes, next broccoli, then tempeh mushroom mixture, drizzle over sauce, and top with the green onions and avocado.

*If you don’t have a high speed blender, I would recommend soaking overnight. Otherwise 30mins to an hour in boiling hot water should work just fine.


Green Smoothie #1

When I really think about it, I drink a lot of green smoothies, but the truth is most my green smoothies don’t look so green, and that’s ok! Yeah, it is super cool to take an instagram of your bright green smoothie, but I got a little bored of not being able to put berries in my smoothie for fear of turning it brown. Well I fear no more, because lately I’ve been making this not so green, “green” smoothie daily.


The ginger and the juice in this smoothie isn’t really optional, unless you would like to taste the full earthiness the kale and spirulina have to offer.


  • 2 stalks of kale
  • 1 cup of juice (orange or apple)
  • 1-2 tsp fresh ginger
  • 1-2 cups frozen berries (blueberries + strawberries)
  • 1 tsp spirulina
  • 1 tsp barely grass juice powder
  • 1 tbsp homemade coconut yogurt*

Blend the kale, juice, and ginger until smooth. (You can skip this step, but be forewarned, you might find pieces of kale in your smoothie.) Then add in the berries and green powders and blend until smooth. If needed, add more juice or water to reach desired consistency. Top with coconut yogurt + enjoy!


lentil curry + crispy tofu

This is honestly one of the most fusion meals I’ve created…but it is so so good. The curry almost feels thai, yet also indian, with lentils which remind me of dal bhat, and then crispy tofu takes us back to thai again. All around its a solid meal filled with acres of plant based protein.

Sautéed green veggies for the side.

This recipe was adapted from Anett Velsberg’s peanut lentil curry.



2 tbsp coconut oil

4 garlic cloves, minced

1 thumb-sized piece of ginger, minced

2 carrots sliced

1-2 potatoes diced

1 tsp smashed coriander seeds

1 tsp ground cumin

2 tsp curry powder

1 tsp turmeric

1 cup red lentils

2 cups water + 1 tbsp veggie stock concentrate*

1 can diced tomatoes

1 can coconut milk

Juice of 1 lime

– TOFU –

1 tbsp olive oil

1 pack of extra firm tofu

1 tbsp nutritional yeast

1 tbsp tamari

In a large pot, heat the oil and add the garlic, ginger, and spices. Cook over medium heat for 3-4 minutes, until the spices, are fragrant. Add the vegetables, lentils, stock and crushed tomatoes. Stir and place the lid on. Cook on a low heat for 20 minutes or until the lentils are soft.

While the curry is cooking, preheat oven to 400°F. Next, wrap a towel around the tofu and press under something heavy for 5-10mins. Dice into medium-sized cubes and toss with olive oil, nutritional yeast, and tamari. Spread evenly onto a lined baking tray and bake for 15-20mins until desired crispiness is reached

Add the coconut milk and mix well. Simmer for another 5 minutes, then top with lime juice and crispy tofu. Serve with rice, steamed or sautéed  green veggies, and flatbreads. Enjoy!

*This veggies stock concentrate has a lot of flavor and salt, so I definitely would recommend using it. But if you can’t find it or don’t want to use it then use normal veggie broth (instead of all the water) and add some extra salt.

June Favorites


Since last month, I finished my freshman year of college, turned 20, and opened my first Etsy store! It has been a busy month, but definitely a good one. Now, let’s get into the favorites for June!


First up is this basket I got for my birthday from Salt Shoppe. At first, I was surprised by its size, but soon I fell in love. It is a large basket, but it makes it so useful! I can even fit my beagle inside. 🙂 It is perfect for trips to the produce stand, beach, thrift store, post office. Literally anywhere you need to transport a large amount of stuff. I would 10/10 recommend this basket!

Next is a collection of mostly food that were favorites in June… here we go!

  1. simple mills grain free gluten free crackers – I swear these have crack in them, they are so addictive
  2. Garbology – a book I am reading for my environmental studies class, I highly recommend.
  3. bouldering – the act of climbing without ropes, such a good workout and something that I’ve dearly missed and rediscovered during June
  4. strawberriesssss – fresh, in season, local strawberries were definitely consumed in large quantities. And when they started to go bad we turned them into sweet sugary jam
  5. Chaco Canyon Organic Cafe – If you are ever in Seattle, go to Chaco Canyon. This place is hands down my favorite cafe ever. It is vegan, healthy, tasty, and has tons of gluten-free options… just prepare for it to break your wallet. It is pricey but soooo worth it. 10/10 would recommend.
  6. Miyoko’s vegan cheese – last but not least, Miyoko’s double chive vegan cheese is amazing. Also, it is $10, not friendly for a college student’s budget, but definitely one of my favorite treats during my birthday month.

Smoothie Recipes


Smoothies are a really great way to add nutrition into your body fast. Without them, I don’t know if I would be surviving college right now. And the great thing about them, is that once you get the hang of it, you’ll be a master at throwing stuff into the blender and having a delicious smoothie in minutes. But incase you aren’t that good at improvising, I’ve collected a few of my favorite smoothie recipes. And here is a cool green smoothie chart guide. Continue reading

Vegan Creamy Cashew Pasta

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This is honestly one of my favorite meals. When I lived at home, this recipe found itself on our list of staple meals every week. It was quick, healthy, filling, and oh so delicious. And best of all it was one meal that everyone could enjoy despite being gluten free and vegan.

Processed with VSCO with a5 preset This recipe stemmed from a recipe that my grandmother used to make for us on special occasions. It was my absolute favorite. Unfortunately there came a day when it disappeared from my life. The recipe was filled with dairy and when I developed my food allergy, I had to kiss it goodbye for my own wellbeing. Continue reading

Vegan What I Ate Wednesday #1

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7:30am: I usually like to start out my day with a big smoothie. Today it contained 2 oranges, 1 cup frozen strawberries, 1 frozen banana, and water.

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11:00am: I got hungry in my wellness for living class, so I snacked on some tamari almond while learning about fats. It was almost like I had planned it.

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12:30pm: I was feeling like eating lots of green food for lunch. I started out with a big salad that had 1 cup spinach, 1 cup romaine mix, 1/2 avocado, 1/3 cup cucumber slices, 1/2 lemon juiced, and 1/4 cup raw sauerkraut. Then I ate a cup of brown rice with braggs amino acid along with 1 cup of steamed broccoli.

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1:00pm For my dessert after lunch I had a bartlett pear. It wasn’t the ripest, despite being yellow, but nevertheless it was still delicious.

3:00pm: Got my workout in with a 1.5mile run.


4:00pm: Post run oatmeal, if you know me, it wouldn’t be a day without a bowl of oats.


5:30pm: Pasta with broccoli and mushrooms from the cafeteria. Granted I did just eat oatmeal, but carbs are life and I felt like pasta.


8:15pm: 2 dates with coconut flakes for dessert

9:00pm: vitamin D & vitamin b12

This is a realistic what I eat in a day, I am not perfect, but I try my best to meet the RDA requirements with whole plant based foods while still eating on a college diet. It is possible to eat healthy and vegan in college, you just have to be committed to it. Above I have posted what my day of eating looks like when I plug into Cron-o-meter. I didn’t quite meet all my targets, but I was close at 99%

Bananas 3 ways


Bananas are honestly one of the best foods you can eat in college. They are rich in potassium, vitamin B6, manganese, and other essential vitamins and unripe bananas are quite starchy which acts as insoluble fiber in you digestive system.  I mean, they are cheap and healthy, how could it get any better than that? Bananas = perfect college student food

Continue reading

Green Goodness Salad


This salad is my go to dinner in college. It is quick, healthy, and delicious and it helps use up some of my required meals at school. Every week I stock up on saurkraut, avocados, and lemons. Then every night I take my metal lunch box container and pick up whatever looks good at the salad bar. Usually it is a mix of spring salad greens, spinach, and a romaine lettuce mix. I also get whatever vegetables look good. This time it was broccoli and cucumbers. Continue reading

Travelogue: Day in Spokane


This past weekend I took a little trip to visit my cousin. She goes to a private boarding school about 30min outside of Spokane and so I took her out to the city for the day. My day started on Saturday with a 3hr drive north through a whole lots of nothingness! Although the landscape was quite barren, it was pretty in its own way.img_aef3029fe3c5-1 Continue reading