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Recipe Index 3

Breakfast Recipes View All

Vegan Chocolate Crepes
Sweet Potato Toast
Cloud Eggs
Vegan Jiffy Johnny Cakes

Dessert Recipes

Vegetarian Recipes View All

Buddha’s Hand Kohakutou
Fall Carrot Soufflé

About Me

Howdy! My name is Carol, and my creative outlet is cooking. When I'm in a kitchen, the combination of creating, problem-solving, science, art, and food is thrilling. I don't like to label what I am, what I do, or what I eat, and instead lean towards what feels right. #LiveLove #SpreadLove

Latest Posts

Buddha’s Hand Kohakutou

December 2, 2020

Fall Carrot Soufflé

December 1, 2020

Asian Pear Baumkuchen

November 20, 2020

Follow @ the_carolnguyen

Sage green tea whisky smash. Leftover sage was ste

Sage green tea whisky smash. Leftover sage was steeped in hot water, along with a green tea bag. Then, it was combined with sugar to make an herby simple syrup, which I added to whisky for a lovely cocktail. Cheers Friends! I did not make it to the next round of @FavChef, however I am super proud of how far we came, and how much has been raised for Feeding America. There are still 1024 contestants left in the Quarter Finals, who were all #1 in their respective groups of nearly 30 contestants (That's over +30,000 chefs competing!). No small feat! If you are still voting, there are 2 chefs still in the race who have been super inspirational and entertaining to me throughout this pandemic. @chefchrischo (https://favchef.com/2021/chris-cho) of Searabol in Philadelphia and @crawfishplug (https://favchef.com/2021/tony-nguyen-3) of Xin Chào in Houston. They deserve all the votes the support! #AAPI #FavChef #foodbreaksborders @seorabol.centercity #seorabol @saigonhousehtx @xinchaohtx #xinchaohtx @htownbang #htownbang

Crispy mixed potato stacks with sage CBD pesto. Ha

Crispy mixed potato stacks with sage CBD pesto. Happy St. Patty’s Day! I got inspired by today’s prompt to wear green and took it to the next level with our snacks. My sweetheart owns a CBD company, and we have been brainstorming ways to integrate the products into cuisine. After frying up these russet and sweet potato stacks, I did not want to drown them in ketchup or vinegar, and opted to make an herb forward pesto instead. After the thick and chunky condiment was blended, 2 - 1mL droppers of @cbdfarmhouse natural oil was incorporated to ensure a stress free second half of the day. The @favechef competition continues for 3 more weeks! Please vote every day to help me get to 1st place and make it to the Quarter Finals! #veganrecipes #plantbased #potatoes #sweetpotatoes #pesto #sage #cbd #cbdrecipes

Korean sweet potato mochi donuts! I got inspired b

Korean sweet potato mochi donuts! I got inspired by a new friend, @yamsandyeast , who makes the softest and unique mochas I’ve ever seen. She is also able to turn anything into a brownie! I had a few Korean sweet potatoes on hand, so they got #mochified it into crispy and chewy mochi donut holes. I may have gone overboard with spicing my dusting sugar - cinnamon, ginger, cardamom - but these warm flavors made me happy! I’m current toggling between 1st and 2nd place in the @favchef competition! Please continue to vote daily to get me to the next round as Group Winner! #veganrecipes #plantbased #vegandonuts #mochidonuts #sweetpotato #koreansweetpotato

Maple apple pâte de fruit caramels! My lovely fri

Maple apple pâte de fruit caramels! My lovely friend @bamboooo0 sent some regional goodies from Ithaca, New York, and today I combined them into treats for another tiny dinner party. The apple sauce was cooked down with lemon and maple syrup until thickened. While it cools, and before it sets, a dusting of lemon sugar is sprinkled on for texture and to enhance the fruitiness. Layered on top is maple caramel, made with Julie's lovely cashew milk. Everything is cut into bite-sized squares, and encased in the beautiful dark chocolate from @padmalatha . I love being inspired by thoughtful gifts from friends. Thank you to everyone who has been voting, we've made it to the next round! Please keep voting to keep me in the Top 5! #veganrecipes #plantbased #applesauce #caramels #bonbons #patedefruit #cornellorchards #cornelluniversity #favechef

Lotus flower dumplings. My social pod decided to h

Lotus flower dumplings. My social pod decided to have a little potluck tonight, so I defrosted some dumpling wrappers and got to work. I love how many plant-based meat alternative options exist today! I tried the @simpletruth4u Emerge Plant Based Chik'N Grind, and was super impressed by the texture and flavor. The filling consists of 1 cup of veggies (grated carrots and finely chopped leeks) with 1 lb of Chik'N Grind, seasoned with 1 inch of grated ginger and 1 spoon each of salt and pepper. Simple and flavorful, I can't wait to share these with @joslin_doan and @superbeluga ! Please don't forget to vote for me in the Top 10 of the #favechef competition (linkinbio) #veganrecipes #plantbased #vegandumplings #lotusdumplings #dumplings #crispybottoms

Sweet potato matcha biscotti! I saved these ingred

Sweet potato matcha biscotti! I saved these ingredients to make a natural king cake, however we were frozen in a snow storm during mardi gras, so they sat waiting to be transformed. This was my first time making a duo flavor, and the double puffing power from stacking the doughs made for a fun and taller dome. This recipe was also an excuse to utilize some beautiful homemade cashew milk gifted by my lovely Julie, and the decadent dark chocolate batons from my dear friend, @padmalatha . These are beautiful as is, thanks to the natural lavender and green hues, but I dipped a few in chocolate in order to adhere some slivered almonds. The @Favechef competition is still going on, thank you for those who still voting! Please vote for me daily to keep me in the Top 10! #veganrecipes #plantbased #biscotti #sweetpotato #okinawapotato #purplepotato #matcha #teatime #favechef

It's the final day! Less than 8 more hours in the

It's the final day! Less than 8 more hours in the final push to get me the next round of the @favchef competition. Please vote for me at the link in my bio. For those who may not know, cooking is not just a new pandemic hobby for me. It is a skill that I have practiced over my lifetime, and have even taught in many situations. Thank you @ATGProds and @sourceof hope for giving me the platforms to serve and educate children and adults all these years. Being in the kitchen is not always glamorous; it is hard work and it takes teamwork. But it is rewarding, fulfilling, and fun – especially when we are preparing each meal with love and building fellowship along the way.

Good Morning All! This Thursday, February 25th is

Good Morning All! This Thursday, February 25th is when @favchef will announce who moves on to the next round of voting! I'm so happy to be in the Top 2 of my group so far, and hope to make it to 1st place in order to move forward. No matter what, I will continue to develop creative recipes inspired by the people and experiences in my life. Please vote for me daily (link in bio), for the chance to win $50K and a douple-page advertising spread in Bon Appétit Magazine! #favchef

Red bean pop tarts. I woke up today feeling very h

Red bean pop tarts. I woke up today feeling very hopeful for this new Lunar Year of the Ox! And I also had a huge craving for red bean 🤤. So, half a batch of @csaffitz 's pop tart dough sandwiched about 3/4 cup of homemade red bean paste for a small batch of these flaky beauties. For the finish, I made a quick glaze of icing sugar + clementine peel and juice to bring out the flavor of orange peel that was cooked with the red beans. Sprinkles were swapped with toasted sesame seeds, and a chocolate piped "Ox." Happy Lunar New Year! #veganrecipes #vegansnacks #plantbased #redbean #adzuki #yearoftheox #lunarnewyear

#TBT to last weekend, when I was able to join the

#TBT to last weekend, when I was able to join the annual @thebanhchungcollective virtual cooking class, sponsored by @redboatfishsauce ! Thank you to my sweetheart for letting me know about this, and thank you to @sandwich_hag for prepping our kit. I grew up eating banh chung or banh tet every Lunar New Year, but never thought to attempt to make it. However, this past year made me braver in the kitchen, and we live in the age of the Instapot, which reduces 8 hours of active boiling to a mere 40 minute pressure cook (#Nguyening !!!). Being in this class with over 500 people, sharing stories and receiving such positive affirmations, what a wonderful morning. We ate so well, and I can't wait to do this again. Happy Lunar New Year Eve! #lunarnewyear #bangchung #banhchungcollective #vietnamesefood #redboatfishsauce

Ultimate cracker base for all your "shark coochie"

Ultimate cracker base for all your "shark coochie" creations. Post Thanksgiving has been filled with projects, so I haven't had the time to develop new recipes. However, I did do a quick demonstration for a virtual holiday celebration of gourmet crackers - perfect for your next charcuterie board. Once you make these, prepare to be inspired to make them again and again since it is so versatile; everything in your pantry will become a future flavor for the next batch. Flours can be subbed (shown are AP flour, whole wheat flour, and masa harina), flavors are interchangeable (shown are sesame and pepper, nutritional yeast with cayenne, and herbs de Provence), and no special equipment is needed. I'm regularly asked to make videos of recipes, but I am VERY awkward on camera. Swipe right for proof 🙈.
#veganrecipes #plantbased #crackers #charcuterie

Chocolate pecan cookie bars with mango pâte de fr

Chocolate pecan cookie bars with mango pâte de fruit. Yesterday was #nationalCookieDay , but I could not decide on what to make. However, throughout the day, I had been snacking on a jar of Texas pecans from a bushel that my loving mom had personally gathered, washed, roasted, shelled, and packaged in a reused Vlasic pickles jar. She had also prepped a container of cut mango as a car snack for my drive back to Dallas. I fully admit that I am one spoiled daughter. So, this cookie is inspired by her. The ripe mango was cooked down with sugar and pectin to create a fresh fruit jelly, which was used to attach pecan halves to a chocolate cookie base, made shiny with a brush of margarine. #veganrecipes #vegancookies #plantbased #mango #cookiebars #pecans #chocolate

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