Category Archives: Cooking

Black Sesame Soymilk Pudding 黑芝麻豆奶布丁

I went to a Japanese restaurant in New York recently that had a black sesame soymilk pudding as the dessert.  It was very creamy and had the nice black sesame fragrance.  Here is my take on the same dessert.  It is very easy to make.



  • Mix soymilk, black sesame paste, sugar, and tofu together in a blender
  • Dissolve the gelatin in water and add to the blender
  • Pour the mixture into ceramic pudding containers for individual serving
  • Heat each of the pudding containers in a microwave until a slight boil, about 50 seconds each
  • Chill in the refrigerator and enjoy!

Lotus Tofu 蓮藕豆腐

I was trying to create a new tofu dish I have never had before.  Last week I bought some lotus roots from the Asian store and decided to mix the two ingredients together.


  • Lotus roots: 2 sections, thinly sliced
  • Vitasoy Firm Tofu: 1 block
  • Fish sauce: 2 tsp
  • Soy sauce: 1 tbsp
  • Water: 4 tbsp
  • Corn starch: 1 tsp
  • Brow sugar: 1 tbsp
  • Sweet chili paste: 1 tbsp
  • Egg: 1


  • Slice the lotus roots very thin.  Sprinkle some salt and let it sit for about 30 min to sweat
  • Pat the lotus roots slices dry and bake in a toaster oven until crispy
  • Slice the tofu into 1 inch by 1/2 inch rectangles
  • Beat the egg in a shallow bowl
  • Dip the tofu into the egg and pan fry until golden brown
  • Mix the corn starch and the water together until blended
  • Add the fish sauce, soy sauce, chili paste, water, and sugar to the pan until the sauce become slightly thick
  • Add half the lotus roots into the pan and stir to coat the sauce
  • Transfer everything in the pan to a serving dish and put the rest of the lotus roots on top

The lotus roots provides a nice crunch to contrast the soft tofu.  The sauce is slightly sweet with a little kick.  Another recipe success!

Almond Swirl Bread

This bread’s crust turned out absolutely amazing, best crust I have ever had.  The crust is crunchy while the inside of the bread is soft and moist.  Luke is requesting this bread as part of  his lunch going forward.


  • Active Dry Yeast: 1 packet or 1 tbsp
  • Sugar: 1 tbsp and 1/3 cup
  • Warm water: 1/4 cup
  • Eggs: 3
  • Salt: 1 tsp
  • All purpose flour: 2 cups
  • Milk: 1/2 cup
  • Apple sauce: 2 tbsp
  • Vital Wheat gluten: 1 tbsp


  • Almond paste: 1/2 cup
  • Brown sugar: 1/3 cup
  • Apple sauce: 1/4 cup


  • Chopped sliced almonds: 1/3 cup
  • Brown sugar: 1/3 cup
  • Egg white: 1


  • Mix yeast, warm water, and 1 tbsp of sugar together and let it sit
  • Warm the milk and mix in eggs, apple sauce, salt, and the rest of the sugar
  • Add mixture to the yeast
  • Stir in flour half cup at a time to create a dough
  • Knead the dough for about 10 min until elastic, smooth, and no longer sticky
  • Let the dough rise in a warm place until double in size
  • Punch the dough dough and roll out in a 1/4 inch rectangle
  • Spread the filling evenly on the dough and roll the dough from the short side of the rectangle
  • Place the dough in a bread loaf pan and let it rise until double in size
  • Brush the dough with egg white and then sprinkle the chopped almonds and brown sugar
  • Bake at 350 degrees with a foil tent for 45 min, remove the tent and bake for another 10 min

Maple Pecan Sticky Buns

This bread is addictive!  Luke and I went to a local sugar house to get the maple syrup that goes into this bread.  Sticky Buns are just the perfect dessert to have on a cold day.


  • Active dry yeast: 1 packet
  • Sugar: 1 tbsp
  • Warm water: 1/4 cup
  • Sugar: 1/3 cup
  • Eggs: 2
  • Apple sauce: 1/3 cup
  • Nonfat plain yogurt: 1/2 cup
  • Salt: 1 tsp
  • Bread flour: 3 1/2 cups

Maple Topping:

  • Maple syrup: 1/2 cup
  • Brown sugar: 1/3 cup
  • Apple sauce: 1/3 cup
  • Salt: 1/4 tsp
  • Chopped pecans: 1 cup

Pecan nut filling:

  • Brown sugar: 1 cup
  • Chopped pecans: 1 cup
  • Apple sauce: 3 tbsp


  • Mix the yeast, warm water, and 1 tbsp sugar together and let it sit
  • Mix the rest of the sugar, eggs, yogurt, salt, and apple sauce together and add it to the yeast mixture
  • Stir in the flour half cup at a time until a dough forms
  • Work the dough for about 10 min until the dough is smooth and no longer sticky
  • Let the dough rise in a warm place until it double in size
  • Punch the dough down and roll it out into a rectangle, about 1/4 inch thick
  • Spread the pecan nut filling evenly and roll the dough from the long side of the rectangle
  • Cut the roll into 12 equal pieces
  • Place the maple pecan topping into a thick baking pan and then place the roll pieces cut side down
  • Let it rise until double in size
  • Bake at 350 degrees for 35 minutes, serve warm

Green Lentil Curry

I’ve had this bag of green lentil I bought from Whole Foods for a while now and finally got to make something out of it.  Originally I thought lentils are hard to cook, as in it takes a long time to cook it.  After doing some research online, I found that the trick is to soak the lentils before cooking.  The cooking time for this recipe is only about 25 minutes.


  • Green lentils: 2 cups
  • Curry powder: 1 tbsp
  • Turmeric: 1 tsp
  • Cumin: 1 tsp
  • Chili powder: 1 tsp
  • Salt: 1 tsp
  • Garlic: 1 tbsp
  • Chickpeas: 1 can
  • Diced tomatoes: 1 can


  • Soak the green lentils in water for at least 3 hours
  • Drain the water and add all the above ingredients
  • Fill the pot with water enough to cover everything in the pot
  • Cook for about 25 minutes until lentils are soft and enjoy!

Maple Almond Biscotti

What to do on a rainy weekend?  Bake up some biscotti and sit on the couch with a cup of hot chocolate of course!  This recipe uses Nasoya Silken Style Creations to replace the eggs so it is a vegan biscotti recipe.


  • Flour: 2 cups
  • Fine yellow cornmeal: 3/4 cup
  • Baking powder: 1.5 tsp
  • Sliced almonds: 1/4 cup
  • Salt: 1 tsp
  • Nasoya Vanilla Silken Style Creations: 1 cup
  • Orange zest: 1 orange’s zest or at least 1 tbsp
  • Maple syrup: 1/4 cup


  • Combine everything together except the maple syrup
  • Form the dough into 2 loaves, about 4 inches wide and 10 inches long
  • Bake the dough for 35 minutes at 350 degrees
  • Take out the dough and slice the cookie diagonally
  • Put the individual slices cut side down on the cookie sheet and bake again for 20 min
  • After the cookies cool down, use a pastry brush and brush one side of each cookie with maple syrup and enjoy

Chocolate Ganache Brioche

I managed to make this bread without adding butter in the dough or the ganache.  This brioche is not vegan though as the dough contains eggs and I used regular chocolate. 

Dough Ingredients:

  • Warm water: 3/4 cups
  • Yeast: 1 packet
  • Salt: 2tsp
  • Eggs: 4
  • Sugar: 1/2 cup
  • Apple sauce: 1 cup
  • Flour: 3 3/4 cups

Dough Directions:

  • Mix the yeast and the warm water together then add the rest of the ingredients together to make the dough
  • Keep extra flour on hand in case the dough is too wet
  • The dough should not stick to the hand after mixing but not dry
  • Put the dough covered with plastic wrap in a warm oven with a tray of hot water to rise for 2 hours
  • After first rise, store the dough in the refrigerator for at least 3 hours.  The dough will keep for at least a week in the refrigerator

Chocolate Ganache (for a 1 pound dough)

  • Semi-sweet chocolate: 1/4 pound
  • Apple sauce: 2 tbsp
  • Cocoa powder: 4 tsp
  • Rum: 1 tbsp

Chocolate Ganache Directions:

  • Melt the chocolate in the microwave then add in the rest of the ingredients

Making the bread:

  • Roll the dough out to a rectangle
  • Spread the chocolate ganache filling in the middle of the dough leaving about a 1 inch border all around
  • Roll the dough starting at the short end of the rectangle
  • Shape the dough into an oval and use oven rising method to rest the dough for 1 hour 40 minutes
  • Take the dough out of the oven and heat the oven to 350 degrees
  • Use one egg white and brush the egg white on top of the bread
  • Sprinkle some sugar on top of the bread
  • Bake the bread for 45 minutes

Option: melt more chocolate and spread it on top of the baked bread before serving for even richer chocolate flavor.

Pesto Pine Nut Bread

I decided to try baking my own whole wheat bread at home instead of buying them from health food stores.  I like to know what goes into my food!


  • Whole wheat flour: 1 cup
  • Spelt flour: 1 cup
  • All purpose flour: 1.5 cup
  • Yeast: 1 packet
  • Salt: 3 tsp
  • Wheat gluten: 1 tbsp
  • Water: 1.75 cups
  • Pesto: 1/2 cup
  • Pine Nuts: 1/2 cup
  • Minced garlic: 2 tbsp


  • Mix all the ingredients together
  • Keep extra all-purpose flour on hand and add if the dough looks too wet
  • The dough should not stick hands but not dry
  • Put the dough in a container and cover with plastic wrap
  • Heat the oven to the lowest allowable temperature.
  • Once the oven reaches the temperature (170 degrees), turn the oven off
  • Take a bowl or baking tray and fill with hot tap water and put into the oven
  • Put the dough into the oven and let it rise for 2 hours
  • After 2 hours of rising, put dough into the refrigerator to chill for at least 3 hours for easy handling.  The dough can be kept refrigerated for up to a week
  • When ready to bake, separate the dough into 1 pound loaves
  • Shape the dough into oval shape and use the same rising method above and let the dough rest for 90 minutes
  • Take the dough out of the oven and heat the oven to 350 degrees for baking
  • Make some diagonal slits on the top of the loaves before putting the dough into the oven
  • Put a tray of hot water into the oven and bake the bread for 40 minutes

The smell of this bread was just incredible!


Flourless Chocolate Silken Creations Cake

This cake is so light and airy, full of chocolate flavor!


  • Chocolate Silken Style Creations: 1/2 cup
  • Whole toasted almonds: 1/2 cup
  • Bittersweet chocolate chips, melted: 5 oz
  • Eggs: 4


  • Separate the yolks and the whites of all 4 eggs
  • Beat the egg whites until stiff peak
  • Use a blender and blend the toasted almonds until powder form
  • Melt the chocolate over double boiler or in microwave
  • Blend the egg yolks, melted chocolate, Silken Style Creations, and almond powder together
  • Fold in the egg whites
  • Bake at 350 degrees for 35 minutes or until pass the tooth pick test

Silken Creation Crumb Cake

This cake smells so good because of the smells from the toasted nuts.  With Silken Style Creation added to replace the eggs and milk, the cake has an almost pudding like texture fresh out of the oven. 


  • Toasted whole almonds: 1/2 cup
  • Untoasted sliced almond: 1/4 cup
  • Toasted pine nuts: 1/4 cup
  • Untoasted pine nuts: 1/4 cup
  • Flour: 1 1/2 cup
  • Baking powder: 2 tsp
  • Salt: 1/2 tsp
  • Nasoya Vanilla Silken Style Creations: 1 cup
  • Apple Sauce: 1 cup
  • Sugar: 1/4 cup
  • Apricots: 1/2 cup


  • Add the toasted almonds and toasted pine nuts to a blender and blend until powder form.
  • Chop the apricots into bite size pieces and set aside.
  • Add all the wet and dry ingridients together except for the apricots, untoasted sliced almonds, and untoasted pine nuts.
  • After the batter is well blended, add the apricots in.
  • Pour the batter into a buttered and floured pan.
  • Sprinkle the sliced almonds and untoasted pine nuts on top of the batter.
  • Bake the cake at 350 degrees for one hour or pass the tooth pick test.