This Japanese eggplant recipe is all about bold umami flavor and perfectly tender texture. When cooked right, eggplant becomes one of the most satisfying veggies—and this recipe shows you how.

Looking for a nourishing, flavor-packed meal to wow your friends (or just yourself)? This Asian-inspired Buddha Bowl is a total knockout! I served it at a girls' dinner night and OMG—every bite was better than the last. Featuring five-spice roasted veggies, basmati rice, tofu-cashew sauté, and a creamy miso tahini dressing, this bowl is endlessly customizable. I topped mine with sautéed spinach, avocado, sprouts, green onions, and furikake for the ultimate umami crunch. Bonus? It tastes even better the next day!

I love experimenting in the kitchen, especially with baking. This is my take on a healthier version of the classic morning glory muffin. While most bakeries offer these muffins—and they seem healthy thanks to the carrots—they’re often loaded with refined sugar and processed ingredients. Adding a vegetable doesn’t automatically make a pastry nutritious! So, I reimagined the recipe to be refined sugar-free and optionally gluten-free. I even snuck in an extra veggie: zucchini! Give my version a try and let me know what you think.

A simple, seasonal recipe inspired by a classic Caprese salad—using sun-ripened cherry tomatoes, garden-fresh basil, and vegan feta. It's a fresh, customizable summer dish perfect for showcasing peak-season produce and creative twists on tradition.