Mixingbowl

a collection of interviews and plant based recipes

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Winter Citrus Salad

Sweet, tangy, fresh, and colorful winter citrus salad ~ mixingbowlnyc.com

Sweet, tangy, citrus dressing generously drizzled on top of mixed greens, blood oranges, persimmons, oranges, avocados, and red onions. Hello friends,With the freshness of citrus fruits in January, adding many kinds of oranges, lemons, and any citrus fruits to your dish will instantly bring more flavor, taste, and color to your bowl. This salad is tangy, sweet, healthy, colorful, and super…

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Yellow Curry with Vegetables

Yellow Curry with Vegetables for the winter season.

This recipe is perfect for the cold winter season. Curry has always been my comfort, because of the rich flavor, the sweetness, and delicious taste of curry paste. You don’t have to make your curry paste, because you can always find a great curry paste in a supermarket. This time, I’m using Maesri brand curry paste, curry powder, galangal, ginger, turmeric, lemongrass, ginger, and coconut milk…

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Lemon Cranberry Bars

If you have any leftover cranberries from the holidays, and don’t want to make cranberry sauce, let’s make cranberry dessert! This time, I couldn’t say no by making these eye-catching lemon cranberry bars from the New York Time Cooking. The bright red juicy jam from the cranberry and the buttery crust is just enough for me to say YES.There are 3 steps you’ll need to follow to make these bars.…

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Almond Tahini Butter Sauce

Almond Tahini Butter Sauce

My dear plant lovers, This almond tahini butter sauce is super smooth, creamy, and nutritious. By using only six simple ingredients and a blender you can create this vegan sauce for your salad, grain bowl, buddha bowl, or roasted vegetables.             If you’re a big fan of one-bowl-dish like I do, you can make a version of buddha bowl by roasting your favorite vegetables with olive oil, salt,…

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Gingerbread Cookies

Gingerbread cookies are my favorite {and also my son’s} favorite cookie to decorate around the holiday season!  I used to make a replica of my old bakery I used to work for, to just a straight-up fun store-bought gingerbread house to decorate with my son.       This time, I’m sharing how to make gingerbread cookies you’ll enjoy eating, cut, shape, and iced. I love this gingerbread cookie recipe…

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Winter Vegetable Chili ~ gf,v

Winter Vegetable Chili ~ gf,v

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Mee Goreng [ Indonesian Fried Noodle] ~ veg

Mee Goreng [ Indonesian Fried Noodle] ~ veg

Mee Goreng is an Asian pan-fried noodle, also known as bakmi goreng is an Indonesian style of fried noodle dish. This dish is popular in Singapore, Malaysia, Brunei Darussalam, and Sri Lanka. If you ever explored one of those countries, you’ve probably seen the dish from street- food vendors, to high-end restaurants. 

Because I’m missing my childhood’s favorite dish, I created this mee goreng at…

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Cake Donuts with Chocolate Glaze

Cake Donuts with Chocolate Glaze

My Dear Friends, How are you planning for a long weekend next week?

I’m planning to stay home, have my non-turkey Thanksgiving meals (usually consist of Asian noodle soup and dumplings!) and have an apple pie with sea salt caramel at the end of the meal. This time, maybe I’ll throw in hot cocoa and a movie with my 5-year-old. How about you?

Aside from roasting Turkey, making stuffings, and baking…

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Are you looking for an idea to make a delicious salad that you can turn it into a meal? This arugula, fig, and persimmon salad is colorful, filling, satisfying, super healthy, nourishing, and filled with many vitamins your body needs. If you’re a meat-eater, feel free to add grilled salmon, chicken, or shrimps on top of the plate and make this a perfect meal!

The avocado dressing in this salad is super creamy, delicious, and easy to make. You can toss the salad with the dressing altogether, sprinkle it with a hand full of oat granola, or candied pumpkin seeds, and enjoy them all season long.

Making the avocado dressing couldn’t get any easier with a small food processor. All you need is to add the juice of oranges, lemons, and limes in a bowl, then add avocado, shallots, garlic, salt, and pepper. Blend them well, and you’ll get the creamiest dressing you’ll ever taste. (and never want to use a store-bought salad dressing again!)

So here’s as a start for clean eating – 2021, and all the love of salad, I got you!

Avocado Citrus Dressing

Creamy and healthy avocado dressing

½ ripe avocado

2 fresh oranges, juiced

1 fresh lemon, juiced

1 fresh lime, juiced

1 teaspoon shallot, finely chopped

¼ teaspoon garlic, finely chopped

salt and pepper to taste

In a mini food processor, add all ingredients and process until smooth.

Scrape down the sides a few times to mix them well.

If your dressing is too thick, add a little bit of water until you reached the desired consistency

Keep in an airtight container. The dressing is good for 3-4 days in a fridge.

   Arugula, fig and persimmon salad ~ v, vegetarian, gluten free Are you looking for an idea to make a delicious salad that you can turn it into a meal?

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Roasted Maple Carnival Squash ~ v,gf,veg

Roasted Maple Carnival Squash ~ v,gf,veg

If you want to try something new other than making candied carrots or sweet potatoes for this coming Thanksgiving, try roasting carnival squash. With buttery, nutty, and delicious flavor, you can give a spark to the dinner table by serving this beautiful squash to your family (or guests). Look at easy steps in the video below on how to prepare this dish. 

Roasted carnival squash is a great side…

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Perfect for salad, snacking, trail mix, or anything in between, this pumpkin seed and walnut brittle is one of my favorite thing to add to my vegetable dish. It’s super crunchy, sweet, and salty. Easy to make by using only one bowl, and a whisk. Put these goodies in an airtight container, and grab them anytime you want something delicious!

Pumpkin Seed and walnut brittle

Crunchy, sweet, and salty candied pumpkin seeds.

¼ Cup granulated sugar

¼ Cup light brown sugar

1 Cup raw walnuts

1 Cup pumpkin seeds

1 Tablespoon room temperature water

2 teaspoon salt

1 teaspoon ground cinnamon

1 large egg white

Preheat the oven to 325°F.

Place sugar, brown sugar, water, and egg white in a bowl.

Using a whisk, mix them well for about 30 seconds.

Add pumpkin seeds, walnuts, salt, and ground cinnamon. Mix well.

Line a baking sheet with wax paper or silpat and spread pumpkin seed and walnut brittle thin evenly.

Bake for about 40 minutes, or until the seeds are golden brown and the surface is dry.

Let it cool completely before breaking them apart. (and make sure they are crunchy! if not, put them back in the oven for another 10-15 minutes)

 Pumpkin Seed and Walnut brittle ~ gf,veg Perfect for salad, snacking, trail mix, or anything in between, this pumpkin seed and walnut brittle is one of my favorite thing to add to my vegetable dish.

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I’m so glad to find this recipe from my favorite blogger and a cookbook author minimalist baker. This gluten-free cupcake is super moist, so tasty, and has a great texture! I filled each cupcake with vegan maple cinnamon frosting by using coconut butter and almond milk.

If you are on a gluten-free journey, you may found that making a super delicious and moist gluten-free cake is challenging. I’ve tried so many different recipes, and this one is by far the best cake I’ve ever tasted! Whether you want to make cupcakes, or celebration cakes, this recipe is worth trying, a party pleaser, and will change your life.

Let’s bake!

Gluten Free Almond Vanilla Cupcake

Super moist gluten free almond cake, good for cupcakes or cakes

Wet Ingredients

1⅔ cup dairy free milk (i used almond milk)

1½ teaspoon apple cider vinegar

⅓ cup unsweetened apple sauce (i had to substitute the apple sauce with pumpkin puree because I didn't have any, and it worked fine!)

1 teaspoon vanilla extract

Dry Ingredients

3¼ cup almond flour

1 cup potato starch

⅓ cup corn starch

1⅓ cup granulated sugar

1½ teaspoon baking powder

1½ teaspoon baking soda

½ teaspoon salt

Maple Cinnamon Frosting

8 Tablespoon coconut butter ; 2Tbsp for boiling and 6 Tbsp chilled.

¼ + ⅛ cup almond milk (use 1/4 cup first, if the texture is too stiff then add 1/8 cup of almond milk)

¼ cup brown sugar

2 teaspoon maple syrup

¼ teaspoon ground cinnamon

1¾ cup confectioners sugar

Make the cake

Preheat oven to 350°F and prepare muffin pans with cupcake wrappers. If you want to make a cake then you'll need 3 – 6 inches round cake (this is the layer of your cake) or 2-8 inches round cake pan.

In a liquid measuring cup, measure out dairy-free milk and vinegar. Let it set for a few minutes, then add applesauce and vanilla. Whisk until combined.

Put all dry ingredients in a large mixing bowl and add wet ingredients. Mix until well combined. Make sure the batter is smooth and free of lumps.

Divide the batter evenly between prepared pans, and bake for 25-30 minutes or until a knife comes out clean when inserted.

Let it completely cool before frosting.

Make the frosting.

Melt together 2 tablespoons coconut butter, almond milk, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.

Place the cooled butter mixture in a mixer, and add 6 Tablespoon of coconut butter.

Use a paddle attachement, mix the butter, maple syrup, vanilla, and powdered sugar.

Beat together until well combined.

If the texture is too thick, add a little bit of almond milk. If the texture is too loose then add a litttle bit of powdered sugar.

The texture of my frosting was loose, so I had to put them in a fridge before using it.

 Almond Vanilla Cupcakes ~ gluten free I'm so glad to find this recipe from my favorite blogger and a cookbook author minimalist baker.

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Winter Salad with Pomegranate and candied walnuts

Winter Salad with Pomegranate and candied walnuts

Hi friends, I hope you’re ready to embrace the crisp air, the scent of gingerbread, and warm food in the cold season. The ultimate dish I can eat all week long is this beautiful and satisfying winter salad full of flavor with vibrant color and taste. This plate has roasted beets, spinach, avocado, blood oranges, roasted brussels sprouts, plenty of crumbled goat cheese, sprinkled with pomegranate,…

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  Since everyone is in a Halloween spirit this week, I decided to make treats that are a little bit festive.

These chocolate Rice Krispies treats was a cool project to do in the kitchen with my son because it only required four simple ingredients, it was super easy to make and loved by anyone (adults included!). If you’re feeling craftsy, you can add more Halloween decorations by piping melted white or dark chocolate on each balls to make a spider web or a googly eye. You can also cover these Rice Krispies balls with white chocolate if you’d like. My attempt on this one was to make a spider web from melted marshmallow. It was a little bit tricky and messy to deal with and I couldn’t get the spider web effect like I wanted (boo), but I seriously didn’t mind it at all because playing with the melted marshmallow was super satisfying!

Crunchy, chocolatey, gooey, not overly sweet, and super addicting, these treats are perfect for holiday, birthday, or playground snacking.

Chocolate Rice Krispies Treats

Gooey, crunchy, and tasty chocolate covered Rice Krispies treats.

1 Tablespoon unsalted butter

4 ounces marshmallow

2 cups brown Rice Krispies treats cereal

0.5 ounces cocoa powder

1 cup dark chocolate chips (to cover the rice krispie balls)

 In large saucepan melt marshmallows and butter over low heat. Stir until completely melted. Remove from heat.

Add Rice Krispies cereal and cocoa powder in a bowl and pour the melted marshmallow mixture into it.

Keep stirring. You're doing great!

Using your hands, pat the Rice Krispies treats and form it into small balls. You can spray your hands with a cooking spray to prevent the marshmallows from sticking to your hands (or counter top). This also makes the process A LOT easier!

Melt dark chocolate in a microwave. Be careful not to burn the chocolate, so just heat the chocolate 10 second at a time and stir until the chocolate is completely melted.

Using a spoon, scoop the Rice Krispies balls and soak it in the bowl of melted chocolate.

Leave it in a room temperature until the chocolate is completely cool.

You can melt a cup of marshmallow and use a fork or your hands to cover the balls with it to create a spider web.

NOTE: I wasn't successful making the web, the marshmallow was sticky but I had a BLAST doing it. (and that's all it matter)

 Chocolate Rice Krispies Balls ~ v,gf Since everyone is in a Halloween spirit this week, I decided to make treats that are a little bit festive.

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Hi friends, I’m celebrating fall with pumpkins this year! How about you? I mean, this is the season to put pumpkin in everything, right? From soups, to desserts, to jack-o-lantern, we all love to see, smell, carve, and cook with these delicious squash.

While we’re talking about celebrating here, for anyone who has a small gathering or thinking to send a homebaked as a gift, bringing these whoopie pies to the table is never a bad idea. They are cute, loveable, delicious, moist, sweet, and easy to make. Don’t forget to fill them with cream cheese frosting to enhance the flavor of the pies!

So whether you want to impress your guests, or craving for sweet pumpkin dessert, or want to make something special for the weekend, try this recipe and be happy!

Pumpkin Whoopie Pie

a delicious pumpkin soft cookie filled with cream cheese frosting

To make whoopie pies

1½ Cup all purpose flour

½ teaspoon kosher salt

2 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon baking powder

½ teaspoon baking soda

1 large egg

½ Cup vegetable oil

1½ Cup pumpkin puree

½ teaspoon vanilla extract

1 Cup brown sugar, packed

Cream Cheese Filling

4 ounces soft cream cheese (this is crucial, if your cream cheese is hard, put them in the microwave for 10 seconds or until it softened but not melted)

2 ounces soft unsalted butter (this is also crucial. Cold butter will create lumps in the filling)

1½ Cup confectioner sugar

To make whoopie pies

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.

In a large bowl, whisk together oil, pumpkin puree, egg, and vanilla extract.

Add brown sugar and whisk until combined.

Add dry ingredients by whisking a little at a time to the mixture until fully incorporated.

Using a small ice cream scoop with a release mechanism, drop the batter onto baking sheet. Make a little space in between batter. (the cookie won't spread that much)

Bake in the oven, until a toothpick inserted comes out clean.

Let them cool.

To make cream cheese fillings

In a bowl of electric mixer, add soft butter and soft cream cheese.

Using a paddle attachment, beat the butter and cream cheese until soft and there is no lumps.

Add confectioner sugar a little at a time with low speed, and keep whisking until fully incorporated. The texture of the filling should be smooth.

Assemble whoopie pies

Transfer the cream cheese filling to a disposable pastry bag.

When cookies are completely cool, pipe a large dollop of filling on the flat side of the cookies. Sandwich with the other cookie.

Refrigerate them at least 30 minutes before serving. (I know, this isn't fair. Because once you put them together, all you want to do is eat!)

     Pumpkin Whoopie Pies ~ with cream cheese filling Hi friends, I'm celebrating fall with pumpkins this year! How about you? I mean, this is the season to put pumpkin in everything, right?

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  These are my very first-time popovers, so I made mistakes!

Yes, I was so intrigued by the puffed-up bread that looks so crispy but soft and fluffy when you devour them. My imagination has gone wild to see those puffed bread on the dinner table. Of course, I wouldn’t leave the garlic butter alone, so I made garlic parmesan butter with herbs to smear on the bread. 

Granted, I didn’t follow the exact instructions the first time I made these due to my lack of patience. So my popovers didn’t pop. Then the second time around, and I was able to pull myself together and re-read the instructions words by words. I was so ecstatic to see how these breads raised in the oven and my kitchen smell amazing (yes, I peeked! but that’s only from the oven window) 

So learn from my mistakes friends, and please read these crucial things to follow before making these delicious garlicky, cheesy, and warm popovers:

Preheat your oven and pans. Make sure warm the empty popovers pans or muffin pans 5 minutes before you add the batter.

Don’t open the oven door while these baked. You can watch the bread grow from the window, but never open the door.

Use your melted butter to grease the pan. This step will make them easier to pop from the pans and taste way much better. 

Use room temperature milk and eggs. It will help to raise the bread. 

Oh, and one more thing I’d like to add; served them warm or as soon as they come out from the oven and smile! 

Popovers with garlic parmesan butter

Fluffy and soft bread served with garlic cheese butter.

To make the popovers

1½ tablespoon melted butter, plus soft butter to grease the pans.

1½ cup all purpose flour

¾ teaspoon kosher salt

3 large eggs, at room temperature (this is crucial)

1½ cup milk, at room temperature (this is crucial)

1 tablespoon thyme or chopped rosemary

To make parmesan garlic butter

1 cloves of garlic, chopped finely.

⅛ cup grated parmesan cheese.

¼ cup very soft butter (you can put the butter in a microwave for 20 second to softened)

⅛ cup olive oil.

Popovers

Preheat the oven to 425°F

Grease the aluminum pans or muffin pans with soft butter. (I used melted butter and smear the pans with a pastry brush to grease)

Preheat the pans in the oven for 5 minutes.

Whisk eggs, milk, flour, salt, melted butter, and herbs until smooth.

The batter will be thin.

Fill the popover pans or muffin pans about 3/4 full.

Bake for 30 minutes. Do not open the oven door until they're done.

Parmesan garlic butter

Mix soft butter with chopped garlic, grated parmesan, herbs and olive oil in a bowl.

Using a spoon, mix them very well.

Popovers with garlic parmesan butter ~ veg These are my very first-time popovers, so I made mistakes! Yes, I was so intrigued by the puffed-up bread that looks so crispy but soft and fluffy when you devour them.

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This pumpkin bread is perfect for breakfast, afternoon snacks with friends, or whenever you’re craving for comfort treats. It’s so soft and moist, and it’s the perfect pair for a cup of warm coffee in the morning (or in the evening!)

Based on Ayurveda, our body naturally needs more fuel to stay warm and craving for hot meals that are heavy in spices and herbs, which explains why we prefer more substantials meals or sweet treats. In this bread, I added some spices like cinnamon, cloves, and nutmeg. I also added dark chocolate in the batter because almost anything better with chocolate, right?

The batter is super quick and easy to make with one bowl and a whisk. Feel free to spread butter or jam to savor this bread to the next level. Because when it’s chilly outside, a comfy sweater, a fave Netflix show, and a slice of pumpkin chocolate bread next to your couch is always a great idea!

Pumpkin Chocolate Bread

Soft, moist, and perfect autumn dessert

2½ cup All-purpose flour

2 tsp ground cinnamon

1 tsp baking powder

½ tsp baking soda

½ tsp grated nutmeg

⅛ tsp ground cloves

2 large eggs

1-ounces pumpkin puree

1½ cup granulated sugar

1 cup olive oil

1 cup dark chocolate pastilles

Preheat the oven to 350°

Coat 9×5" loaf pan with a non-stick spray and line the bottom with a parchment paper.

Whisk flour, sugar, cinnamon, salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.

Add eggs, pumpkin puree into the dry ingredients. Mix them slowly by pouring olive oil slowly into the bowl.

Mix all ingredients until combined. Use spatula if you find the batter get stuck in a whisk.

Add dark chocolate pastilles last in the batter.

Transfer the batter to the prepared pan, and smooth top with spatula.

Sprinkle the top with sugar in the raw and bake in the oven.

The bread is done when a pairing knife inserted comes out clean (you'll see a melted chocolate, and that's okay as long as you don't see a wet pumpkin batter)

Pumpkin Chocolate Bread ~ df This pumpkin bread is perfect for breakfast, afternoon snacks with friends, or whenever you're craving for comfort treats.