Vegan Mushroom Udon Soup


  • 1 tbsp sesame oil 
  • 1 Onion quartered
  • 3 garlic cloves minced
  • 1 tsp chilli paste
  • 10 fresh mushrooms sliced
  • 6 fresh shiitake mushrooms
  • 4 Cups fresh water
  • 1 bay leaf 
  • 1 Hand size Kombu
  • 5 dried shiitake mushrooms
  • 5 Green onion stems
  • 2 tbsp vegetable broth powder
  • 2 tbsp soy sauce
  • 3 packets udon noodles


  1. Heat up oil in a large pan and add the onion cook for a minute on medium heat. Add garlic, chili paste and fresh mushrooms and cook for another minute or two.
  2. Add water and remainng ingredients except the noodles. Cook with a lid for 40 minutes on low. 
  3. Before the soup is finished cook the noodles according to the directions listed on the package. Put the noodles in a bowl and pour the mushroom broth on top.
  4. You can decorate and garnish with whatever you please. Use green onion, vegan egg, more mushrooms etc. Enjoy this warming dish!
All the meals I’ve posted up to January 2016

Not all of these have recipes (especially the earliest ones), but the ones that don’t are super simple to figure out, and if you are still confused, feel free to message me. 

Black Beans with Salsa, Sour Cream and Tortilla Strips

Baked Soyrizo and Cabbage Spring Rolls with Peanut Sauce

Fried Wontons and Steamed Red Bean Bun

Buffalo Tofu with Vegan Ranch

Black Bean Burger with Mushroom Gravy and Potatoes

Fried Rice with Dry Spiced Tofu and Pineapple

Bourbon Brown Sugar Seitan

Chocolate Coffee Banana Smoothie

Potato Pasta

Peanut Tofu


Potato, Soysage and Kale with Mustard Sauce

Pepper Dill Seitan

Fried Chik’n, Mashed Potatoes and Corn


Homemade vegan spicy ramen miso soup! I used genmai (brown rice) miso pasta, tamari marinated mushrooms, cabbage, carrots, kale, green onion, broccoli, brown rice ramen noodles, sriracha, and sesame seeds. So good, so simple, so easy to make! Took like 10 minutes to wash and cut the veggies, and only 3 minutes to cook the ramen, and then you just throw em all together! Boom, done Here’s the original recipe:

My first recipe post!
btw I completely forgot to add the clove of garlic to the ingredients (because I forgot I used it altogether)

I know I haven’t been around in a while. Finals and all that. But I wanted to give an update on my recent grocery excursion and all the tasty stuff I’ve been stuffing my gob with!

About a week ago we went to the Asian market and bought about $40 worth of stuff, including two giant bags of kimchi and veggie gyoza (dumplings), which were the most expensive purchase at $9.95 per bag, but each bag has 10 servings, so that’s about $1 per serving. It’s certainly going to take us a while to eat them all! We also got a ton of spring roll and wonton wraps (because we love finger food!), three different types of tofu, a bag of shiitake mushrooms, steam buns, mock duck, and sauces.

On the left are baked shiitake and green onion pockets, in the middle is a big ol’ steam bun filled with sweet red bean, and on the left are are fried wontons filled with Tofutti cream cheese, green onion, and mock duck. For dipping, we have spicy plum sauce.

The cream cheese is the only “specifically vegan” item in the whole meal, since it’s meant to be a dairy substitute. Depending on where you get it, it can range from about $2 - $3, so it’s usually about the same price as your regular Philadelphia cream cheese. We only buy this rarely and use it sparingly, but we figured since we already had it we would try to replicate a Chinese restaurant staple. Which turned out delicious, by the way! However, if you don’t have anything to substitute cream cheese, just remember that you can easily fill a wonton with just about anything else.

Going back through the receipt and calculating all the prices and portions, everything on this plate costs a combined total of about $2.50, with the steam bun being the most expensive at 53 cents!

Plant-Based easy, affordable meals.

Some meals for the 28 day health challenge. Cheap, affordable and really easy to make. I’m lazy but i still like eating delicious food. 

- Fruit salad
- Fruit smoothies
- Overnight oats with fruit
- Breakfast smoothie bowl (Any frozen fruit with fresh fruits) topped with muesli/cereal.
- Cereal and dairy free milk
- Toast with tofu scramble
- Toast with spread (jam, peanut butter and what ever you like).
- Toast served with grilled tomatoes, mushroom, spinach and hash brown.
- Pancakes with fresh fruits

- Mixed salad with mixed beans
- Salads in general (mixed with whole grains, broccoli, pumpkin, beans, leafy salads etc.)
- Burrito wrap with beans, tomato and veggies
- Tacos, mixed beans, lettuce, tomato and baked wedges 
- Salad sandwich 
- Veggie burger with sweet potatoe wedges 
- Baked potatoe/sweet potatoe with mix salad
- Salad bowl - cous cous, mixed veggies, roasted potato and mixed beans
- Vegan pizza - tomato paste, garlic, mushrooms, onion, rocket, capsicum, olives, Italian herbs
- Cous cous salad
- Grilled veggies + tofu and hommus dip
- Rice and vegetable stir fry + tofu
- Rice, grilled tofu with mixed beans
- Hokkien noodle/rice noodle stiry fry with vegetable + tofu
- Tom yum noodles - rice noodles, vegetables + tofu
- Miso soup noodles - rice noodles, vegetables + tofu

Generally, i have a big lunch and smaller dinner but always eat till satisfied.
Simple little meals that i make on a daily basis, to which i’ll will play around with for the challenge.  And of course there will be other meals on the menu which may use a little bit more expensive ingredients, e.g. quinoa, chia seeds, mushrooms etc.  

Click for 28 day Health Challenge 


🍈🍈🍈Breakfast for us today. I picked this little dude up at the supermarket the other day as (like a moth to the flame🦋🕯) I couldn’t resist a fruit I haven’t seen before. Turns out it is just a tiny, super super sweet and flavourful melon. It’s the perfect size for two (or one greedy person 🙋🏻😂)

N.b. You can’t really tell by the picture but it is about the size of a large grapefruit or Asian pear)

A big comforting bowl of congee (rice porridge)- this is what I always reach for when I’m feeling uninspired and don’t know what to make/feeling ill or generally lazy/have no time to whip up something fancier. Also a great life-saver when it’s nearing the end of the week and my fridge is out of fresh veggies!

I simply dump all my ingredients into a rice cooker: dry rice, water (usually a 1:2 or 1:3 rice to water ratio, depending on how thick you want your congee to be), a ton of mixed frozen vegetables and some type of seasoning (either a stock cube or a generous dollop of miso paste; miso is my favourite). You could of course cook this over a stove, but a rice cooker saves you that extra effort on particularly lazy days! Once the congee is cooked, I like to top it with a splash of soy sauce, seaweed and sesame seeds for some protein. 

via IG @healthyeating_jo

Raw-ish Pad Thai

  • zoodled zucchini and carrots, 
  • red and yellow capsicum, 
  • edamame, 
  • shallots, 
  • red cabbage
  • cubed firm tofu sautéed in tamari & sugarfree sweet chilli sauce
  • salad dressing: ½ tsp crushed garlic, 1 Tbsp @mayversfood almond chia spread, 1 Tbsp lime juice, 1 Tbsp Tamari, 1 tsp @natvianaturalsweetener , 1 tsp sesame oil whisked together with a fork