East Meets Kitchen
3 recipes converted from their YouTube cooking videos.
CHINESE GINGER SOY MILK PUDDING!!
A silky, protein‑rich Chinese dessert where fresh ginger juice coagulates homemade soy milk into a soft, tofu‑like pudding. Made with just soy beans, water, ginger, and a touch of sugar, this vegan treat is steamed to set and served warm or chilled.
VEGAN DIM SUM - PAN FRIED CHIVE DUMPLINGS!!
Crispy‑on‑the‑outside, chewy‑on‑the‑inside pan‑fried dumplings filled with pork, vegan shrimp, vegan beef crumbles, bamboo shoots and aromatic Chinese chives. The translucent glutinous‑rice wrapper gives a beautiful view of the colorful filling, while a quick pan‑fry adds a golden crunch.
SICHUANESE SMASHED CUCUMBER SALAD
A crisp, tangy Asian‑style cucumber salad that’s quick to throw together. The cucumbers are lightly smashed to release their juices, then tossed in a savory‑sweet dressing of garlic, Chinkiang vinegar, soy sauce, sesame oil, sugar, and a touch of Sichuan chili oil. Finished with fresh cilantro and toasted sesame seeds or peanuts, this side dish adds bright flavor and crunch to any meal.