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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!

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Craving a frozen sweet treat on a hot summer day? Make a batch of Salted Chocolate Almond Nice Cream using @Zazubean’s SALTRY dark chocolate bar 🍨🍫☀️

You only need 3 ingredients to make this deliciously creamy dairy-free nice cream with no added sugars or fillers. The OG way for homemade ice cream!

Makes: 4 servings

Ingredients:
*4 medium ripe bananas, chopped
*1 SALTRY bar, chopped and divided
*Creamy non-dairy milk

Directions:
1. Freeze the banana chunks in a ziplock bag.
2. In a high-power blender, blend the frozen banana chunks with half of the chopped SALTRY and a splash or two of non-dairy milk, and hot water if needed, until smooth. If your blender is small (like mine), blend in two batches.
3. Serve with a drizzle of the remaining SALTRY, melted, and your favourite ice cream toppings!

What will you top your nice cream with? Share your creations and tag us @foodbylingling and @Zazubean! 😋

-LL🤍
#Zazubean #veganchocolate #nicecream #chocolatedessert #dairyfreedessert

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Craving a frozen sweet treat on a hot summer day? Make a batch of Salted Chocolate Almond Nice Cream using @Zazubean’s SALTRY dark chocolate bar 🍨🍫☀️ You only need 3 ingredients to make this deliciously creamy dairy-free nice cream with no added sugars or fillers. The OG way for homemade ice cream! Makes: 4 servings Ingredients: *4 medium ripe bananas, chopped *1 SALTRY bar, chopped and divided *Creamy non-dairy milk Directions: 1. Freeze the banana chunks in a ziplock bag. 2. In a high-power blender, blend the frozen banana chunks with half of the chopped SALTRY and a splash or two of non-dairy milk, and hot water if needed, until smooth. If your blender is small (like mine), blend in two batches. 3. Serve with a drizzle of the remaining SALTRY, melted, and your favourite ice cream toppings! What will you top your nice cream with? Share your creations and tag us @foodbylingling and @Zazubean! 😋 -LL🤍 #Zazubean #veganchocolate #nicecream #chocolatedessert #dairyfreedessert

12 hours ago

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1/9

Bake these chocolate-dipped vegan shortbread cookies for Mother’s Day, made with @Zazubean’s BESTIE Almond Toffee bar 💝🍪🍫

These heart-shaped cookies are super easy to make, don’t require many ingredients, and are not-too-sweet! They’re dipped in a melted BESTIE dark chocolate bar, which has a hint of toffee flavour and chunks of almonds for a crunchy texture.

Makes: 12-16 cookies (depending on size of cookie cutter)

Ingredients:
* ½ cup + 2 tbsp vegan butter, softened
* ¼ cup + 2 tbsp powdered sugar
* ½ tsp vanilla extract
* Pink food colouring
* 1 ¼ cup all purpose flour
* 1 Zazubean BESTIE bar, chopped

Directions:
1. Preheat the oven to 325ºF and line a baking tray with parchment paper or a silicone baking mat.
2. In a large mixing bowl, beat the vegan butter and powdered sugar on high until smooth and fluffy.
3. Add vanilla extract and pink food colouring and beat until the colour is evenly distributed.
4. Gradually add the flour while beating on med-low, until a crumbly texture forms.
5. Shape the cookie dough into a disk and transfer to a cleaned and lightly floured surface.
6. Roll out the cookie dough and cut into hearts. Place on the lined baking tray.
7. Bake for 12-15 minutes. Allow the cookies to sit on the baking tray for 5 minutes before transferring to a cooling rack.
8. Melt the chopped BESTIE bar in the microwave at 30s, mix, then 20s.
9. Dip the cooled cookies in melted BESTIE and place back on the lined baking tray to harden.

Don’t forget to share your creation and tag us @foodbylingling @zazubean! Happy baking ☺️

-LL🤍
#Zazubean #dairyfreechocolate #mothersdaybaking #shortbreadcookies #bestofveganbaking

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Bake these chocolate-dipped vegan shortbread cookies for Mother’s Day, made with @Zazubean’s BESTIE Almond Toffee bar 💝🍪🍫 These heart-shaped cookies are super easy to make, don’t require many ingredients, and are not-too-sweet! They’re dipped in a melted BESTIE dark chocolate bar, which has a hint of toffee flavour and chunks of almonds for a crunchy texture. Makes: 12-16 cookies (depending on size of cookie cutter) Ingredients: * ½ cup + 2 tbsp vegan butter, softened * ¼ cup + 2 tbsp powdered sugar * ½ tsp vanilla extract * Pink food colouring * 1 ¼ cup all purpose flour * 1 Zazubean BESTIE bar, chopped Directions: 1. Preheat the oven to 325ºF and line a baking tray with parchment paper or a silicone baking mat. 2. In a large mixing bowl, beat the vegan butter and powdered sugar on high until smooth and fluffy. 3. Add vanilla extract and pink food colouring and beat until the colour is evenly distributed. 4. Gradually add the flour while beating on med-low, until a crumbly texture forms. 5. Shape the cookie dough into a disk and transfer to a cleaned and lightly floured surface. 6. Roll out the cookie dough and cut into hearts. Place on the lined baking tray. 7. Bake for 12-15 minutes. Allow the cookies to sit on the baking tray for 5 minutes before transferring to a cooling rack. 8. Melt the chopped BESTIE bar in the microwave at 30s, mix, then 20s. 9. Dip the cooled cookies in melted BESTIE and place back on the lined baking tray to harden. Don’t forget to share your creation and tag us @foodbylingling @zazubean! Happy baking ☺️ -LL🤍 #Zazubean #dairyfreechocolate #mothersdaybaking #shortbreadcookies #bestofveganbaking

1 month ago

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2/9

Celebrate Easter with these cute bunny and carrot brownies, made with @Zazubean KIKI bar 🍫🐰🥕 The fig and sea salt from the KIKI bar adds a nice touch of flavour to any classic brownie recipe

Makes: 5 inch brownie

Ingredients:
For the toppings:
* ½ cup vegan white chocolate chips
* Green and pink food colouring

For the brownies:
* 2 tbsp flax meal + ¼ cup warm water = flax egg
* ¼ cup unsalted vegan butter
* ½ cup granulated sugar
* ¼ cup coconut sugar
* ¼ cup non-dairy milk
* ½ cup all purpose flour
* ½ cup cocoa powder
* ½ tsp baking powder
* 1 KIKI bar, roughly chopped

For the frosting (or use 1 cup store bought):
* ¼ cup unsalted vegan butter, softened to room temperature
* 1 ½ cup icing sugar
* ½ tsp vanilla extract
* 1 tbsp coconut cream
* Orange (or red + yellow) food colouring

Directions:
1. Make the toppings: melt the white chocolate, divide into 2 bigger and l smaller portions, and mix 1 big portion with green and 1 small portion with pink. Transfer to piping bags. On a flat tray lined with parchment paper, pipe green carrot leaves and white/pink bunny ears. Place in fridge to harden.
2. Preheat the oven to 350ºF and lightly oil a 5 inch can pan or line with parchment paper.
3. Melt the butter with half of the roughly chopped KIKI bar.
4. Measure the sugars into a large bowl and whisk together with the chocolate and butter mixture, flax egg, vanilla extract, and non-dairy milk.
5. Sift in flour, cocoa powder, baking powder, and salt. Half mix the batter together, add remaining chopped KIKI bar, and fold batter until there are no more traces of flour.
6. Bake for 40-45 minutes. The center will be very moist but will firm up once cooled.
7. Allow brownie to sit in pan for at least 20 mins before transferring to a cooling rack.
8. Make the frosting: beat the butter, icing sugar, vanilla, and coconut cream until smooth. Mix half of the frosting with orange food colouring.
9. Once the brownie is completely cooled, cut into 6 slices. Pipe 3pcs with white frosting and 3pcs with orange frosting. Top with carrot leaves and bunny ears.

-LL🤍
#Zazubean #eastertreats #easterdesserts #bestofveganbaking #brownies

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Celebrate Easter with these cute bunny and carrot brownies, made with @Zazubean KIKI bar 🍫🐰🥕 The fig and sea salt from the KIKI bar adds a nice touch of flavour to any classic brownie recipe Makes: 5 inch brownie Ingredients: For the toppings: * ½ cup vegan white chocolate chips * Green and pink food colouring For the brownies: * 2 tbsp flax meal + ¼ cup warm water = flax egg * ¼ cup unsalted vegan butter * ½ cup granulated sugar * ¼ cup coconut sugar * ¼ cup non-dairy milk * ½ cup all purpose flour * ½ cup cocoa powder * ½ tsp baking powder * 1 KIKI bar, roughly chopped For the frosting (or use 1 cup store bought): * ¼ cup unsalted vegan butter, softened to room temperature * 1 ½ cup icing sugar * ½ tsp vanilla extract * 1 tbsp coconut cream * Orange (or red + yellow) food colouring Directions: 1. Make the toppings: melt the white chocolate, divide into 2 bigger and l smaller portions, and mix 1 big portion with green and 1 small portion with pink. Transfer to piping bags. On a flat tray lined with parchment paper, pipe green carrot leaves and white/pink bunny ears. Place in fridge to harden. 2. Preheat the oven to 350ºF and lightly oil a 5 inch can pan or line with parchment paper. 3. Melt the butter with half of the roughly chopped KIKI bar. 4. Measure the sugars into a large bowl and whisk together with the chocolate and butter mixture, flax egg, vanilla extract, and non-dairy milk. 5. Sift in flour, cocoa powder, baking powder, and salt. Half mix the batter together, add remaining chopped KIKI bar, and fold batter until there are no more traces of flour. 6. Bake for 40-45 minutes. The center will be very moist but will firm up once cooled. 7. Allow brownie to sit in pan for at least 20 mins before transferring to a cooling rack. 8. Make the frosting: beat the butter, icing sugar, vanilla, and coconut cream until smooth. Mix half of the frosting with orange food colouring. 9. Once the brownie is completely cooled, cut into 6 slices. Pipe 3pcs with white frosting and 3pcs with orange frosting. Top with carrot leaves and bunny ears. -LL🤍 #Zazubean #eastertreats #easterdesserts #bestofveganbaking #brownies

2 months ago

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3/9

What I ate in NYC as a vegan visiting from Canada!

🥯 Tompkin’s Square Bagels @tompkinsquarebagels
Multiple locations; went to east village one | got The Salino vegan sandwich; super filling | they also have a variety of tofu “cream cheese” spreads

🍵 12 Matcha @12.matcha
In Noho | Strongest matcha ive ever had; 6g of matcha per cup! | beautiful space

🍨Van Leeuwen Ice Cream @vanleeuwenicecream
Multiple locations; went to Brooklyn one | tons of vegan flavours | got a scoop of the the mango sticky rice

🥦LuAnne’s Wild Ginger @luanneswildginger
Multiple locations; went to little Italy one | tried the scallion pancakes and general tso, both delish

🍵Matchaful @matchaful
Multiple locations; went to nolita one | ordered the tart cherry matcha | super creative matcha bevs

🥗chloe’s @chloesonbleecker
In West Village | ordered the morning scramble from the brunch menu and the tiramisu roll; the roll was insane

🍌Bub’s Bakery @bubsbakerynyc
In Noho | soy, nuts, eggs, dairy, and wheat free! | insane selection of baked goods

☕️Think Coffee @thinkcoffeenyc
Multiple locations; went to Noho one | vanilla iced oat latte

🍦Seed + Mill @seedandmill
In Chelsea Market | tahini soft serve and artisanal halva | the sundae was SO good

🌶️Spicy Moon @spicymoonnyc
Multiple locations; went to west village one | tried the dan dan noodles with vegan beef, super flavourful

🍵Kijitora @kijitorabrooklyn
Multiple locations; went to east village one | delish iced strawberry matcha latte

🥜Buddy Buddy @buddybuddy
In Noho | nut butter-based specialty drinks | go the iced fruity buddy with matcha

💐Dialogue Coffee @dialogue_nyc
In East Village | the cutest cafe ever with the most creative drinks | got the carrot cake latte | I would live in nyc just to come here every day

🍬El Churro @elchurronyc
In Lower East Side | churros are vegan and gluten-free! | you can’t find vegan churros in many places

🌱Spring Café @springcafenyc
In Chinatown | the braised tofu skin bao bun was so good, wish I could try the other ones too

-LL🤍
#nycvegan #nycveganeats #veganfoodblogger

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What I ate in NYC as a vegan visiting from Canada! 🥯 Tompkin’s Square Bagels @tompkinsquarebagels Multiple locations; went to east village one | got The Salino vegan sandwich; super filling | they also have a variety of tofu “cream cheese” spreads 🍵 12 Matcha @12.matcha In Noho | Strongest matcha ive ever had; 6g of matcha per cup! | beautiful space 🍨Van Leeuwen Ice Cream @vanleeuwenicecream Multiple locations; went to Brooklyn one | tons of vegan flavours | got a scoop of the the mango sticky rice 🥦LuAnne’s Wild Ginger @luanneswildginger Multiple locations; went to little Italy one | tried the scallion pancakes and general tso, both delish 🍵Matchaful @matchaful Multiple locations; went to nolita one | ordered the tart cherry matcha | super creative matcha bevs 🥗chloe’s @chloesonbleecker In West Village | ordered the morning scramble from the brunch menu and the tiramisu roll; the roll was insane 🍌Bub’s Bakery @bubsbakerynyc In Noho | soy, nuts, eggs, dairy, and wheat free! | insane selection of baked goods ☕️Think Coffee @thinkcoffeenyc Multiple locations; went to Noho one | vanilla iced oat latte 🍦Seed + Mill @seedandmill In Chelsea Market | tahini soft serve and artisanal halva | the sundae was SO good 🌶️Spicy Moon @spicymoonnyc Multiple locations; went to west village one | tried the dan dan noodles with vegan beef, super flavourful 🍵Kijitora @kijitorabrooklyn Multiple locations; went to east village one | delish iced strawberry matcha latte 🥜Buddy Buddy @buddybuddy In Noho | nut butter-based specialty drinks | go the iced fruity buddy with matcha 💐Dialogue Coffee @dialogue_nyc In East Village | the cutest cafe ever with the most creative drinks | got the carrot cake latte | I would live in nyc just to come here every day 🍬El Churro @elchurronyc In Lower East Side | churros are vegan and gluten-free! | you can’t find vegan churros in many places 🌱Spring Café @springcafenyc In Chinatown | the braised tofu skin bao bun was so good, wish I could try the other ones too -LL🤍 #nycvegan #nycveganeats #veganfoodblogger

3 months ago

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4/9

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

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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

3 months ago

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5/9

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

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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

4 months ago

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6/9

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

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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

4 months ago

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7/9

🍵🍬🌞
my go-to morning matcha

#matchalatte #oatly #icedmatcha

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

4 months ago

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8/9

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

•

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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

5 months ago

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9/9

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