Broccoli & Ginger Soy Sauce

I accompany most meals with some sort of cooked vegetable, and the challenge has always been to accent its flavor with a complementary sauce. This ginger soy sauce recipe is one that I resort to most often for an extra kick to my side dish. The greatest thing about pairing broccoli with this sauce, or any sauce for that matter, is that the florets absorb the liquid and make for a tastier and more satisfying bite! Fresh cherry tomatoes add even more flavor and color contrast.



Broccoli with Ginger Soy Sauce

by Aylin @ Glow Kitchen

Cook Time: 5 minutes

Keywords: side dish vegan vegetarian broccoli soy sauce ginger cherry tomatoes


  • 1 cup stemmed broccoli
  • 1/2 cup halved cherry tomatoes
  • 3 tbsp soy sauce
  • 1 garlic clove, chopped
  • 1 tsp fresh ginger, chopped
  • Juice of half a lemon


Remove the stems from the broccoli and place florets in a pan filled with 1/2-inch deep water – just enough so that the entire area of the pan is covered in water, but the depth doesn’t reach half-way up the height of the broccoli. Cover with a lid and cook over medium heat until tender.


While the broccoli is cooking, combine the juice of half a lemon, the chopped garlic and ginger, and the halved cherry tomatoes to 3 tablespoons of soy sauce. Mix to coat the tomatoes.


When the broccoli is finished cooking, serve in a dish and top with the tomato and ginger soy sauce mixture. Enjoy!


Love these colors!




Bon Appetit!

xo Aylin

Soy Good

This recipe brings some oomph to otherwise boring brown rice. All you need to add is some soy sauce, fresh ginger, and scallions for an Asian flair to this mealtime mainstay.


Let’s talk about the glow.

Brown rice: is an excellent source of manganese and a good source of selenium and magnesium, provides energy due to its carbohydrate and protein content, lowers cholesterol, provides 14 percent of the daily recommended allowance of dietary fiber, reduces the risk of cancer, decreases pain from rheumatoid arthritis, reduces the risk of asthma, prevents heart disease, and lowers the risk of type 2 diabetes.

Quick Asian Rice

by Aylin @ Glow Kitchen

Ingredients (1 serving)

  • 1 cup of cooked brown rice
  • 1 tbsp of extra-virgin olive oil
  • 1 tbsp of fresh ginger, chopped
  • 2 tbsp of scallions, chopped
  • 2 tbsp of soy sauce


Chop scallions and ginger and add to hot pan with extra virgin olive oil. They should make a sizzling sound upon touching the oil. Fry for 30 seconds before adding rice.


Cook brown rice according to package instructions to yield 1 cup of cooked brown rice.


Add the brown rice and 2 tbsp of soy sauce to the pan with scallions and ginger. Stir so the soy sauce is evenly distributed and mixture continues to fry for approximately 1 minute.


And just like that, you’re done.


Serve for one.





Bon Appetit!

xo Aylin

Candied Ginger No-Bake Cookies

My new favorite obsession is candied ginger. Last week I added it to my traditional banana soft serve and today I decided to pair it with chocolate. Chocolate covered no-bake cookies, that is. These guys are easy to make and come in a small batch, so you don’t overdose…


Candied Ginger No-Bake Cookies

by GK

Prep Time: 30

Ingredients (6-8 cookies)

  • 1 cup whole-wheat flour
  • 1 banana
  • 2 tbsp tahini
  • dash of salt
  • 4 drops liquid stevia (or 1 tbsp honey)
  • 1 bar of dark chocolate
  • 1/4 cup candied ginger, chopped



Mash the banana with a fork until creamy.


Stir in tahini, stevia (or honey), and salt. Add liquid mixture to 1 cup whole-wheat flour. With clean hands, mix together the ingredients until dough is formed.


Roll 6-8 individual balls from dough, and flatten them to resemble shape of cookie. Place on a glass pan and put in the freezer to harden slightly, approximately 10 minutes.


While the cookies are in the freezer, on a double broiler melt chocolate.


Remove the cookies from the freezer. One by one, dip the cookies on both sides in chocolate. While the chocolate is still melted, pat both sides of the cookies with chopped candied ginger. Place all cookies back on the glass plate and transfer them to the freezer again to harden the chocolate.






Bon Appetit!

xo Aylin


Vegan Pumpkin Pie

Thanksgiving may be over, but this holiday pie can take your through Christmas. Vegan it may be, but it’s absolutely rich, deep, and reminiscent of its unhealthier counterpart.

Vegan Pumpkin Pie



(Recipe adapted from


– 1 cup rolled oats

– 2 cups pecans (raw)

– 1 tsp cinnamon

– 1/2 tsp salt

– 1/4 cup maple syrup

– 1 tbsp butter (I used Earth Balance)


– 2 cups canned pumpkin

– 1/2 cup sugar

– 1/4 cup coconut butter

– 1 tbsp butter (I used Earth Balance)

– 1/3 cup maple syrup

– 3 tbsp cornstarch (I used arrowroot powder)

– 2 tsp vanilla extract

– 2 tsp cinnamon

– 1/2 tsp ground ginger

– 1/2 tsp nutmeg


Food process the oats until they reach a fine flour-like consistency.


Add the pecans and process until the mixture begins to clump.


Meanwhile, in a saucepan, melt the earth balance butter with the maple syrup, and immediately fold into the crust mixture along with the other spices.


Form the crust in the bottom and edges of a buttered glass pie dish.


For the filling, first combine the arrowroot powder with the maple syrup, stir to combine thoroughly and then add the rest of the ingredients.


…so it looks like this:


Poke the crust with a fork to allow steam to escape while it cooks.


Bake at 375 degrees Fahrenheit for 25 minutes. Remove the crust from the oven, pour the filling into it and pop the dish back into the oven for another 25-30 minutes at 375 degrees Fahrenheit.


About 15 minutes into the 2nd round in the oven, cover the sides of the pie (the crust) with aluminum foil to prevent burning. Pop back into the oven for the remaining 15-20 minutes.


When all is done and the center of the pie is cooked through (check that a toothpick comes out clean), let the pie cool to room temperature and then put it into the refrigerator for at least 3 hours to cool.

After the wait…


Excuse the lighting of the horrible stand-in camera I’m forced to use these 2 weeks, but you get the idea! Serve with some maple syrup and coconut-based ice cream!

SO rich, delicious and seemingly naughty.

Bon Appetit!

xo Aylin

Sushi, no rice


BUT, you won’t miss it. Nothing cauliflower can’t fix.

A party favorite. A feast for the eyes, a delight to the taste, and a gift for your body.

Sushi (almost 100% raw, vegan, rice-free)


– 1 cup cauliflower, chopped or food-processed into little pieces

– 1 carrot

– 1 cucumber

– 1 red bell pepper

– 1 avocado

– 2 stalks green onion

– 3 tbsp soy sauce

– 1/2 tbsp shredded ginger

– nori sheets (however many the vegetable output can fit)


Fire the pepper while you prepare the rest of the vegetables, making sure to turn it occasionally until it is completely cooked through (blackened).


Slice the vegetables into even-sized slices.







When the pepper is done, throw it into a paper bag for a few minutes, allowing it to steam from its own heat. This will make removing the skin a breeze.


Then chop it like the rest of the vegetables.


Food process the cauliflower. This will be the “rice”.



You want to roll the nori with the horizontal lines.


Begin to layer as such:







Roll tightly, folding the nori unto itself as you go.


Wet the edge with a bit of water to help it stick closed.



Slice carefully.




So good!!


Combine the soy sauce with fresh ginger. Then, go for a swim…






Bon Appetit!


xo Aylin

Summer Squash

A lovely, refreshing Saturday side dish.

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– squash (any type)

– 3 cloves garlic, diced

– 1 inch chunk fresh garlic, dice

– juice of 1/2 lemon

– 1/4 tsp sea salt

– juice of 1 lime

– 1 medium red onion, diced

– 1 tsp salt

– 1/4 cup olive oil


Cut the tops off of the squash and de-seed them, carving out the inside of all the “flesh”.

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Salt the inside of each squash.

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Place the squash on aluminum foil.

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To prepare the inside, keep in mind that this isn’t meant to be a stuffing, it is only meant to accent the squash, giving it a little extra flavor and tang. Volume isn’t key here.

First finely dice the garlic cloves with some salt to help break it down to a mash.

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Take a 1 inch nob of ginger, squeeze on it half a lemon and a dash of salt, and dice to a mash.

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Next to the mix comes the lime. Squeeze the juice atop the garlic and ginger.

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Dice the onion, and toss it into the rest of the mixture.

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Next, put an even amount of the red onion mixture into each squash. Pour the remaining juice evenly into each as well.

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Drizzle evenly with olive oil.

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Close the lids and pop into the oven at 450 degrees for 20-30 minutes, or until soft on the inside and the skin crispy.

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Ta da!!!

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The result is absolutely refreshing! When you cut into it, the red onion insides releases like a sauce. The soft squash melts in the mouth and the red onion gives the dish depth with a kick of lime overtone. It’s a light delight.

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Bon apetit!

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xo Aylin