Flavorful edamame hummus. vegan. gluten-free

This is a simple vegan pasta with olive oil, hemp hearts, and nutritional yeast. Easy to make in the morning for lunch boxes. It’s good.

Refreshing and crunchy salad with fennel, lettuce, pomegranate, apple, and tangerine. Vegan, gluten-free, nut-free, dairy-free

These rice balls (onigiri) are filled with chicken & zucchini seasoned with turmeric and mayo, then toasted crispy in a pan.

Bibimbap (Korean mixed rice dish) with fried tofu, micro-greens, red cabbage, lightly seasoned bean sprouts, and sweet/sour cucumber.

Sautéed bok choy that is soft and creamy at the leafy part and crunchy at the stem. Served with sweet and savory garlic, ginger sauce.

Roasted broccolini with cashew nuts (or hemp seeds for nut-free option) and nutritional yeast seasoning. Kid-approved.

Deconstructed cottage cheese salad with balsamic vinaigrette. Great for on-the-go lunch.

Korean style dumplings with pork, chives, bean sprouts, green onion, and vermicelli.

Pesto sandwiches on a stick with tomato, zucchini, and cheese. Pesto sauce is dairy-free and can be made nut-free.

Cornflake chicken nuggets seasoned with tomato based sauce that taste like ketchup. Toddler-approved. Nut-free.

Mushrooms in Thai red curry sauce on toast. Simple 10 minutes recipe. Dairy-free, vegan, nut-free.

Soy sauce and honey marinated meatballs with broccoli. Great for toddlers and kids. Freezes well.

Creamy and savory tahini-based sauce. Use it for dipping sauce, noodle seasoning, collard wraps, and etc. Nut-free and vegan

This is how I make Japchae as a part of weekend meal prep. This recipe is dairy-free, vegan, nut-free, and gluten-free .