Category Archives: Uncategorized

4th of July Bread :USA Flag

Having this edible USA flag at our breakfast table this morning was a simple delight; reminding us that today is the US Independence Day. This is a copied idea from someone who posted some 4th of July edible ideas  (I don’t recall where and when I got it). Anyway, our warm greetings to all Americans  outhere, from my family to yours! Godbless the US of A!

4th of July Bread :USA Flag

Classification: Vegetarian

Good source of fiber, carbohydrates



wheat bread (any sliced bread would do)

yogurt fruit dip or any spread that is creamy-white (cream cheese or bread spread)

raspberry cherry rhubarb jam (any red colored jelly would work)

fresh blueberries



  1. Toast bread. Spread yugort dip or cream cheese on top evenly.
  2. Using an icing/frosting pen make straight red stripes on top of white bread spread carefully. Spare the top left part of the bread for bluberries (resembling stars effects)
  3. Arrange bluberries on the top left. Enjoy a different look of your 4th of July bread!




Pak Choi Kimchi :Korean Side Dish

Kimchi also spelled kimchee or gimchi, is a traditional fermented Korean Side dish made of vegetables with a variety of seasonings. In traditional preparation, kimchi was stored underground in jars to keep cool during the summer months and unfrozen during the winter months. There are hundreds of varieties of kimchi made from napa cabbage, scallion, radish, or cucumber as a main ingredient. -Excerpt from Wikipedia.

In this recipe I used Pak Choi (or Bok Choi) vegetables. Pak Choi is a type of Chinese cabbage with a smooth, dark green leaf blades. Is it popular in Southern China and Southeast Asia. This savory vegetable is typically used in salad, soup, or stir-fry. I must not forget to mention that the Pak Choi’s I used in making this kimchi are from our garden! 🙂 I consider this recipe as a basic Kimchi recipe.

Pak Choi Kimchi :Korean Side Dish
Classification: Vegetarian

Good source of: Vitamin A, Vitamin C, fiber, and probiotics


pak choi – 4 cups (stalks) quarter length cut, 4 cups (leaves) strips cut
garlic cloves – 5 pieces, minced
ginger root – 3 inch size, (about 2 tablespoon when minced)
chili flakes – 1 to 2 teaspoons (you can also use chili pepper powder, or hot pepper paste)
green onions or scallion, – 3 stalks (green onions) or 1 big piece (scallion), quarter length cut
soy sauce – 2 tablespoons
rice vinegar – 2 tablespoons
salt – 2 teaspoons
sugar – 1 tablespoon
sesame seeds, roasted – 2 tablespoons (optional, you can also use ground almond nuts)
honey – 1 tablespoon


1. In a big stainless or glass bowl place cut pak choi. Sprinkle 2 teaspoon salt and mix together. Let it sit for about 30 minutes until leaves are wilted.

2. Add the rest of the ingredients using hands or with mixing spoons. Note: Spicy-ness varies depending on the amount of  chili pepper flakes, hot pepper paste, or hot pepper powder you put. Adjust it according to your level of (heat) tolerance. 🙂

3. Put kimchi mixture in a glass jar (canning jar). Make sure leaves and stalks are packed tightly before pouring the remaining sauce into the jar. Let it sit at room temperature overnight for initial fermentation, then keep refrigerated afterwards.

Enjoy Pak Choi Kimchi as an appetizer, or as a side dish. 🙂



Pak Choi vegetables



pak choi kimchi



Pak Choi Kimchi




Christmas Tree Bread

Here is something unique to add to your menu this Christmas… An idea  I got from a few recipes I’ve seen online. This is my version — vegan, but not gluten free. If you want to make it using none wheat-based flour, you may use rice flour, buckwheat flour, spelt, garbanzo flour, amaranth flour, barley flour, chia flour,  corn flour, oat flour, to name some of the alternatives. You can add ground flax as a natural binder to  your dough. Or if you don’t want to make the dough, you can buy crescent dough sheet that’s ready to use. Anyway, the process of making it takes time and a bit tricky, but I assure you you’ll have fun! Be creative and enjoy your edible Christmas tree bread. 🙂



Category: Vegan, non-gluten free

Good source of fiber, protein,


Ingredients: Dough

flour – 3 cups all purpose flour (I used 2 C all purpose, 1 C wheat combined)

dry yeast – 3 teaspoon

sugar – 3 teaspoon

salt – 1 teaspoon

warm water – 1 cup

dairy free butter – 1 tablespoon

Preparation: (dough)

You can skip this part if using a store-bought crescent dough sheet.

  1. Combine flour, yeast, sugar, and salt in a mixing bowl.
  2. Pour in a cup of warm water. Mix it well. Add butter into the mixture. If using a bread maker mix it for about 2 minutes or until dough is at right consistency. If kneading by hand, make sure you knead it well enough. Too sticky dough: add a little bit of flour.
  3. When done mixing, rest dough for 10-15 minutes. Wait for it to rise and double its size.While dough is resting, you may start making your stuffing.


Ingredients: Stuffing

Spinach (or any greens you like) – 5 cups (chopped) or 1 1/2 pound frozen

onion (diced) – 1/2 cup

non-dairy mozzarella cheese – 1 cup (shredded)
(option) cottage cheese -3/4 cup and  feta cheese 1/3 cup (or a combination)

dried parsley – 1 tablespoon

dried dill leaves – 1/2 teaspoon

black pepper corn – 1/4 teaspoon (optional)

sea salt – to taste

sesame oil (or any cooking oil)- 1 1/2 tablespoon (if only using fresh spinach)

pimiento olives – 1/2 cup thinly sliced for decoration or to mix with stuffing

Note: If other seasoning’s not available, use other other options or just omit it.
Preparation: (stuffing)

1. If using fresh spinach (greens): Sautee onions with sesame oil and spinach in a pan. Use low heat only just to shrink spinach leaves down.

 If using frozen spinach: Thaw out frozen spinach completely. Squeeze and drain excess liquid. No need to sautee. Combine all  ingredients and your stuffing is ready to use.

2. Add cheese and the rest of the ingredients (a little bit of olives, save some for toppings). Mix thoroughly but gently.  Do not cook the mixture. Mixture should be ready in 2 minutes.


To form the Christmas tree bread:

1. On a flat, floured surface flatten the bread dough (It is best if you do it on a parchment paper, so it’s easier to transfer the formed dough into the baking pan). Use a rolling pin to make a thin, big, round shape.

2. Using a pizza/rolling cutter (or a table knife), make a light marking  and make a tree-shape like (triangle) in the middle of the dough. Make strips cut on the sides.

3. Put spinach stuffing  on the tree shape dough (but not on strips part).

4. Pull/stretch and gently twist opposite sections of strips to make a band across the tree dough. Make sure both ends are sticking together well.

5. Arrange pimiento olives “decoration” then brush the dough with coconut oil, olive or sesame oil. Bake in a preheated oven at 350 degrees F (175 *C) for 30 minutes.

Sprinkle some shredded cheese on top and… Enjoy your Christmas Tree Bread!





Healthy Holiday Roast

HAPPY THANKSGIVING to my American friends. May you all enjoy a healthy, delicious meals with your loved ones! Here is a healthier version of a holiday loaf to replace your Turkey,

Recipes From Eden

To my dear friends who asked me for the vegan holiday roast I’ve made on Thanksgiving Day, here it is! This is actually my modified recipe of Holiday Roast from Vegan Flavorista blog. I doubled the amount of ingredients, added a few ingredients and flavor enhancers. The result? Yummy! My family and some of my friends who happened to taste it liked it too! It’s pretty easy to make. I’ve also named a few substitute flour for those that avoid wheat and gluten in their diet. This is a great meatless recipe for any special occasions!

Classification: Vegan vegetarian, can be wheat and gluten free

1. Pre-heat oven for 350*F (175*C).
2. In a pot put some water and bring it to simmer.

Stuffing Ingredients:

coconut oil – 1 TBspoon
onion – 1 cup
mushroom – 1 cup, chopped
(alternative to mushroom could be walnuts or peanuts – 4…

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Vanilla cupcakes for the New Year (gluten-free, egg-free with vegan option)

Eating Well Diary


Gosh, it has been more than two weeks since my last post! We started our holidays with an enjoyable road trip, but after that there has been a flu-like sickness in everyone in my family. That has kept me so busy, I’ve barely been checking other posts…sorry if I have missed yours!

But I’m back again at Fiesta Friday #49 where Angie is joined by co-hosts Mr. Fitz and Kaila, bringing some cupcakes to celebrate the new year! These are gluten-free and eggless, but you’ll hardly be able to tell because the texture is so wheat-like, with no chalk-like taste that most gluten-free flour blends tend to have. No, I have not used xanthan gum. The secret is the use of psyllium husks, that are tasteless but offer excellent binding and healthy fiber.

I recently came across these vegan, grain-free cupcakes using psyllium husks and modified it…

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