delicious vegan recipes



Home
Recipes
Blog Posts
Contact
About Me
Work With Me
Portfolio

Home
Recipes
Blog Posts
Contact
About Me
Work With Me
Portfolio

Home » Blog

Blog

Blog posts coming soon!
Check out my recipes while you’re here 🙂

Search For Recipes



LingLing

Welcome to my food blog! Here you'll find delicious vegan recipes. Check out my Instagram page @foodbylingling for more recipes and video content!

More about me

Popular Recipes

Pineapple Ginger Mocktail
11604 views
Fruits & Nuts Salad with Fresh Mint and Lime Juice
3965 views
Tofu Tomato Noodle Soup
3793 views
Roasted Acorn Squash and Chickpea Curry
3431 views
Healthy Seedy Granola
3303 views

Browse by category

Pages

About Me
Blog
Contact
Home
Recipes
Work With Me
- Portfolio

Instagram

Cozy up this winter with this Jackfruit Yellow Curry recipe, made using @chasorganics Yellow Curry Kit, Young Jackfruit, and Coconut Milk! 🍛🥔🥕🌶️

This hearty curry recipe is packed with different veggies and your choice of plant protein. I’m using soy curls because they absorb flavour really well and the texture complements the shredded young jackfruit!

Makes: 4 servings

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
* 2 tbsp Cha’s Organics Coconut Oil
* 1 pack Cha’s Organics Thai Yellow Curry Kit
* ½ small yellow onion, sliced
* 1 yellow potato, diced
* ½ medium carrot, diced
* 1 small red bell pepper, sliced
* ½ cup dried soy curls, hydrated and drained
* ½ can Cha’s Organics Young Jackfruit, drained and shredded into pieces
* 2 cups water
* 1 can Cha’s Organics Premium Coconut Milk
* Salt to taste
* Hint of maple syrup or coconut sugar (optional)
To serve
* 1 cup Cha’s Organics Heirloom Fragrant Rice, cooked
* Fresh Thai basil to garnish
* Lime wedges to garnish

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
1. In a large pan, heat 2 tbsp of Coconut Oil on medium heat and stir in contents of curry paste and herb pouches and sliced onions. Sautée for 2 minutes, or until fragrant.
2. Add the shredded Young Jackfruit and hydrated soy curls and sautée on high heat for 1 minute. Mix in the carrots and potatoes with a splash of water. Cover and steam for 3 minutes. Finally, add the red bell pepper.
3. Pour in the remaining water, mix well, cover, and bring to a boil. Simmer on medium heat while stirring occasionally, with the pot half-covered, for 12-15 minutes, or until the potatoes are soft.
4. Mix in 1 can of Premium Coconut Milk and bring to a simmer. Add salt and sweetener to taste.
5. Serve with warm Heirloom Fragrant Rice, fresh Thai basil, and lime wedges.

If you try this recipe, don’t forget to share your creations and tag @foodbylingling and @chasorganics so we can see 🥰

-LL🤍
#chasorganics #yellowcurry #easyveganrecipes #jackfruitrecipe

•

Follow

Cozy up this winter with this Jackfruit Yellow Curry recipe, made using @chasorganics Yellow Curry Kit, Young Jackfruit, and Coconut Milk! 🍛🥔🥕🌶️ This hearty curry recipe is packed with different veggies and your choice of plant protein. I’m using soy curls because they absorb flavour really well and the texture complements the shredded young jackfruit! Makes: 4 servings 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬: * 2 tbsp Cha’s Organics Coconut Oil * 1 pack Cha’s Organics Thai Yellow Curry Kit * ½ small yellow onion, sliced * 1 yellow potato, diced * ½ medium carrot, diced * 1 small red bell pepper, sliced * ½ cup dried soy curls, hydrated and drained * ½ can Cha’s Organics Young Jackfruit, drained and shredded into pieces * 2 cups water * 1 can Cha’s Organics Premium Coconut Milk * Salt to taste * Hint of maple syrup or coconut sugar (optional) To serve * 1 cup Cha’s Organics Heirloom Fragrant Rice, cooked * Fresh Thai basil to garnish * Lime wedges to garnish 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬: 1. In a large pan, heat 2 tbsp of Coconut Oil on medium heat and stir in contents of curry paste and herb pouches and sliced onions. Sautée for 2 minutes, or until fragrant. 2. Add the shredded Young Jackfruit and hydrated soy curls and sautée on high heat for 1 minute. Mix in the carrots and potatoes with a splash of water. Cover and steam for 3 minutes. Finally, add the red bell pepper. 3. Pour in the remaining water, mix well, cover, and bring to a boil. Simmer on medium heat while stirring occasionally, with the pot half-covered, for 12-15 minutes, or until the potatoes are soft. 4. Mix in 1 can of Premium Coconut Milk and bring to a simmer. Add salt and sweetener to taste. 5. Serve with warm Heirloom Fragrant Rice, fresh Thai basil, and lime wedges. If you try this recipe, don’t forget to share your creations and tag @foodbylingling and @chasorganics so we can see 🥰 -LL🤍 #chasorganics #yellowcurry #easyveganrecipes #jackfruitrecipe

1 week ago

View on Instagram |

1/9

Vegan raspberry white chocolate vanilla bean scones for galentine’s 💝💖💐🥰😘

Recipe adapted from my chocolate strawberry scones (also a hit for vday)! Link in my bio :)

-LL🤍
#valentinesdessert #valentinesrecipes #bakersgonnabake #bestofvegan #torontofoodblogger

•

Follow

Vegan raspberry white chocolate vanilla bean scones for galentine’s 💝💖💐🥰😘 Recipe adapted from my chocolate strawberry scones (also a hit for vday)! Link in my bio :) -LL🤍 #valentinesdessert #valentinesrecipes #bakersgonnabake #bestofvegan #torontofoodblogger

3 weeks ago

View on Instagram |

2/9

New ingredient unlocked: ube extract 💜

I can’t get enough of the colour!! And the scones are sooo good (anyone want the recipe?)

#ube #purpleyam #torontofoodblogger #easyveganrecipes

•

Follow

New ingredient unlocked: ube extract 💜 I can’t get enough of the colour!! And the scones are sooo good (anyone want the recipe?) #ube #purpleyam #torontofoodblogger #easyveganrecipes

1 month ago

View on Instagram |

3/9

🍵🍬🌞
my go-to morning matcha

#matchalatte #oatly #icedmatcha

•

Follow

🍵🍬🌞 my go-to morning matcha #matchalatte #oatly #icedmatcha

1 month ago

View on Instagram |

4/9

Another year of foodbylingling for the books! ! 🎉🌱

Here’s a quick recap of some of the recipes I created over the year, including some very cool collabs with whole foods, whisk, zazubean, and country harvest 🙂‍↕️ I’ll never not be filled be gratitude knowing the privilege I have to get to do this as a hobby/ side hustle

Here’s to another year of exciting new opportunities and experiences!

-LL🤍
#veganfoodblogger #easyveganrecipes #torontofoodblogger #vancouverfoodblogger #plantbasedlifestyle

•

Follow

Another year of foodbylingling for the books! ! 🎉🌱 Here’s a quick recap of some of the recipes I created over the year, including some very cool collabs with whole foods, whisk, zazubean, and country harvest 🙂‍↕️ I’ll never not be filled be gratitude knowing the privilege I have to get to do this as a hobby/ side hustle Here’s to another year of exciting new opportunities and experiences! -LL🤍 #veganfoodblogger #easyveganrecipes #torontofoodblogger #vancouverfoodblogger #plantbasedlifestyle

2 months ago

View on Instagram |

5/9

Warm up with a bowl of Cream of Veggies Soup 🍄‍🟫🥦🌽 (100% vegan)

Make this simple and nourishing soup in just 30 minutes! You can use fresh or frozen veggies and herbs and still yield lots of flavour. Pair with a serving of pasta or bread to make it a full meal 😋

The full recipe along with detailed recipe steps and lots of ingredients swaps can be found on my blog at foodbylingling.com, 🔗 in my bio

-LL🤍
#creamofmushroom #veganfoodblog #easyveganrecipes #soupweather

•

Follow

Warm up with a bowl of Cream of Veggies Soup 🍄‍🟫🥦🌽 (100% vegan) Make this simple and nourishing soup in just 30 minutes! You can use fresh or frozen veggies and herbs and still yield lots of flavour. Pair with a serving of pasta or bread to make it a full meal 😋 The full recipe along with detailed recipe steps and lots of ingredients swaps can be found on my blog at foodbylingling.com, 🔗 in my bio -LL🤍 #creamofmushroom #veganfoodblog #easyveganrecipes #soupweather

2 months ago

View on Instagram |

6/9

In your 20s you’ll move out for university
it’s very important that you cook nutritious meals for yourself as much as you can!! 🌱🥕🍴

Here are some home-cooked vegan meals from fall semester :)

#veganmeals #plantbasedrecipes #plantbasedmeal #veganfoodblogger #torontovegan #easyveganrecipes #veganfoodshare #uoftstudentlife

•

Follow

In your 20s you’ll move out for university it’s very important that you cook nutritious meals for yourself as much as you can!! 🌱🥕🍴 Here are some home-cooked vegan meals from fall semester :) #veganmeals #plantbasedrecipes #plantbasedmeal #veganfoodblogger #torontovegan #easyveganrecipes #veganfoodshare #uoftstudentlife

3 months ago

View on Instagram |

7/9

As a BC girlie, no dessert brings me more comfort than Nanaimo bars 🍫🎄🤎 I made these with @Zazubean DANCER Almond Toffee bars for extra texture and toasty flavour!

These gluten-free, dairy-free, and egg-free Nanaimo bars consist of three components: an almond coconut base, a custard filling, and a DANCER ganache topping. They’re great for potlucks and as a midday snack!

Makes: 8x8 or 9x9 baking pan (16 squares)

Ingredients:
Almond coconut base
* 1 cup + 2 tbsp almond flour
* ¾ cup almonds (save some chopped for topping)
* ¾ cup unsweetened shredded coconut
* 3 tbsp coconut oil, softened
* 3 tbsp cocoa powder
* ½ cup medjool dates, pitted
Custard cream filling
* 2 tbsp vegan custard powder
* ¼ cup unsalted vegan butter, softened
* 2 cups powdered sugar
* 2-3 tbsp coconut cream
Ganache topping
* 2 Zazubean Almond Toffee DANCER bars
* ¼ cup coconut cream
* 2 tbsp granulated sugar

Directions:
1. Make the almond coconut base: using a food processor or blender, pulse all the ingredients until coarse and semi-binded. Press the crumbs into a 9x9 baking pan lined with parchment paper. Cover and chill in the fridge.
2. Meanwhile, make the custard cream filling: beat the vegan butter and coconut cream until smooth. Sift in the powdered sugar and vegan custard powder and beat until smooth. Don’t need to beat until fluffy.
3. Spread the custard mixture on top of the chilled base and chill in the fridge again.
4. Make the chocolate ganache topping: melt the DANCER bars, coconut cream, and sugar in a saucepan on medium heat. Mix until the chocolate is fully melted, the sugar is dissolved, and the ganache is smooth.
5. Pour the ganache on top of the cream layer. Cover and chill in the fridge for at least 2hrs, or overnight.
6. Run a knife under warm water and slice into as many pieces as desired! Store in the fridge.

If you try this recipe, don’t forget to share your creations and tag us @foodbylingling and @zazubean 🥰

-LL🤍
#Zazubean #veganchocolate #easyveganrecipes #vegandesserts #nanaimobars #chocolatedesserts #glutenfreedesserts #holidaydessert

•

Follow

As a BC girlie, no dessert brings me more comfort than Nanaimo bars 🍫🎄🤎 I made these with @Zazubean DANCER Almond Toffee bars for extra texture and toasty flavour! These gluten-free, dairy-free, and egg-free Nanaimo bars consist of three components: an almond coconut base, a custard filling, and a DANCER ganache topping. They’re great for potlucks and as a midday snack! Makes: 8x8 or 9x9 baking pan (16 squares) Ingredients: Almond coconut base * 1 cup + 2 tbsp almond flour * ¾ cup almonds (save some chopped for topping) * ¾ cup unsweetened shredded coconut * 3 tbsp coconut oil, softened * 3 tbsp cocoa powder * ½ cup medjool dates, pitted Custard cream filling * 2 tbsp vegan custard powder * ¼ cup unsalted vegan butter, softened * 2 cups powdered sugar * 2-3 tbsp coconut cream Ganache topping * 2 Zazubean Almond Toffee DANCER bars * ¼ cup coconut cream * 2 tbsp granulated sugar Directions: 1. Make the almond coconut base: using a food processor or blender, pulse all the ingredients until coarse and semi-binded. Press the crumbs into a 9x9 baking pan lined with parchment paper. Cover and chill in the fridge. 2. Meanwhile, make the custard cream filling: beat the vegan butter and coconut cream until smooth. Sift in the powdered sugar and vegan custard powder and beat until smooth. Don’t need to beat until fluffy. 3. Spread the custard mixture on top of the chilled base and chill in the fridge again. 4. Make the chocolate ganache topping: melt the DANCER bars, coconut cream, and sugar in a saucepan on medium heat. Mix until the chocolate is fully melted, the sugar is dissolved, and the ganache is smooth. 5. Pour the ganache on top of the cream layer. Cover and chill in the fridge for at least 2hrs, or overnight. 6. Run a knife under warm water and slice into as many pieces as desired! Store in the fridge. If you try this recipe, don’t forget to share your creations and tag us @foodbylingling and @zazubean 🥰 -LL🤍 #Zazubean #veganchocolate #easyveganrecipes #vegandesserts #nanaimobars #chocolatedesserts #glutenfreedesserts #holidaydessert

3 months ago

View on Instagram |

8/9

dirty matcha oat nog latte 🍵☕️🎄

extra caffeine to kickstart the week!

#oatnog #dirtymatcha #matchalatte #christmasdrinks #veganfoodblog #torontofoodblogger

•

Follow

dirty matcha oat nog latte 🍵☕️🎄 extra caffeine to kickstart the week! #oatnog #dirtymatcha #matchalatte #christmasdrinks #veganfoodblog #torontofoodblogger

3 months ago

View on Instagram |

9/9

View on Instagram

Search For Recipes

Categories

About Me

Popular Recipes