I’m a sushi addict. Seriously, self-admittedly I eat sushi almost every day. When I moved to Hong Kong a year ago, I initially found it hard to find vegan restaurants that accommodated my requests for oil-free, non-fried foods. There are only a couple of strictly vegan restaurants as well as a handful of vegan-friendly ones which offer fast-food type Chinese food, burgers, or salads loaded with high-fat dressing. I find most of it too greasy for my stomach, which prefers more low-fat plant-based food. The one exception is sushi, which is incredibly vegan-friendly, oil-free and can be found all over the city. To curb this rather pricey habit, I’ve made this plant-based deconstructed sushi bowl which has been my go-to dinner lately.
I’d like to start off with an ode to this vegan burger. Yep, you bet I got a vegan burger in Paris and it was the best burger I’ve had in years. It’s actually the only burger I’ve had in the past 2 years (besides ones I’ve made myself at home), but darn it was good. It’s also basically the only vegan food I had in Paris that wasn’t sushi. Paris was well, Paris. I liked it, though I missed waking up to the sparkling, beautiful Mediterranean Ocean every day in the south of France. I’ll admit the French Riviera stole my heart.
I’m back at it this week with this delicious, crunchy tahini chickpea slaw! Most people claim to have a love-hate relationship with salads, or let’s be real probably a mostly hate relationship. I used to be that way, but once I started experimenting and making my own abundant salads at home I realized how yummy and wholesome they can be. I literally laugh when I see those tiny take-away salads at cafes now, because I make my salads in a big bowl about the size of my head. This super easy vegan & gluten-free tahini slaw would be a great, mayo-free healthier alternative to coleslaw!