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

Sea Bream Breeze

Many people shy away from making fish at home, because of the taboo surrounding the ability to cook it just right. I’ve always considered it the easiest of all meats to cook (at least far easier than chicken). The hard part comes in completing the flavor profile. Sure, fish only really needs some oil or butter, salt, and lemon to be a success, but having an arsenal of various sauces to fish from is what makes having fish an exciting and more welcome member at the dinner table.


The delicate flavors of sea bream should not be overwhelmed with some crazy sauce or overwhelming textures. The fragrant, yet neutral complement of a pea and basil sauce make for a complete fish dish that is light, tender, and creamy! I’ve also used this sauce with tilapia and scallops.

Sea Bream: lowers LDL (bad) cholesterol, is abundant in heart-healthy omega-3 essential fatty acids, improves the function of the heart, arteries and veins, raises HDL (good) cholesterol, lowers blood pressure, can reduce the risk of developing macular degeneration (leading cause of blindness) by 50 percent, reduces the accumulation of fat in the body, protects against colon, breast and prostate cancer, improves brain function, deals with symptoms of inflammation, slows down aging symptoms, and helps uplift the mood (antidepressant).

*Remember when picking out fresh fish that it shouldn’t smell “fishy”. Fresh fish smells like nothing – if it’s stinky, it’s not fresh.

Sea Bream with Pea Sauce

by Aylin

Cook Time: 8 minutes


  • 2 sea bream fillets
  • 1 tbsp olive oil
  • Dash of salt
  • 1 cup of canned peas, drained and rinsed
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Juice of half a lemon
  • Small handful of fresh basil
  • Red pepper flakes for garnish


Coat the sea bream fillets with extra-virgin olive oil and a dash of salt. Place the sea bream skin-side down in saucepan heated to medium-high for 2 minutes. Pop the saucepan in the oven at 350 degrees Fahrenheit for about 8 minutes until tender.


For the sauce, combine the peas, basil, garlic, juice of half a lemon, salt, and pepper and process until smooth. You may need to add up to 2 tbsp of lukewarm water to get the mixture smooth rather than chunky.


Dollop the pea sauce on each fillet and garnish with red pepper flakes. There will be leftover sauce to enjoy aside the meal.



The perfect finish to a great day.




Bon Appetit!

xo Aylin

Pink Cauliflower Dip


Sometimes the only thing that makes  a vegetable appealing is everything…but it. A flavorful dressing, sauce, or dip can make the difference between a blah, force-fed meal and one that you inhale in 5 minutes flat. This dip ensures the latter.

I hate cooking with cauliflower and broccoli. Sure, I love their taste (nothing beats a broccoli and cheese [and lots of it] casserole), but they’re tough, often a hit-or-miss in terms of cooking properly, and can get messy when preparing.

But, I found that by steaming in a covered saucepan with only 1-inch deep water boiling at the bottom, cooks these cruciferous vegetables quickly and hassle-free.


I either eat them as such, seasoned with salt, pepper, nooch (nutritional yeast), and butter or I puree them to make something a bit more creative.

Pink Cauliflower Dip

by GK


  • 1 head cauliflower, steamed
  • 1 tbsp chopped chives (leave some for garnish)
  • 2 tbsp chopped basil
  • 1 tsp mustard
  • 1/2 roasted beet
  • Juice of 1/2 lemon
  • 2 garlic cloves
  • 1/4 cup olive oil
  • Salt and pepper to taste


Tonight, I tossed the cooled-down, steamed cauliflower (an entire head) with 1/2 roasted beet, 1 tbsp chopped chives, 2 tbsp chopped basil, 2 cloves garlic, 1 tsp mustard, the juice of half a lemon, salt and pepper and 1/4 cup of high-quality extra-virgin olive oil.


The texture is creamy, but light. The taste has an overtone of “what is that?!” (but totally in a good way). The mustard cuts the neutrality of the cauliflower and the garlic – to say nothing of its stellar color – gives it enough oomph to make it gather a crowd on any dinner table or appetizer spread at a party.

This recipe’s flavors are more pronounced when cold, but it pairs wonderfully with white fish or used as a thicker salad dressing for otherwise uninspired greens.

My dip was in good company, aside some broccoli that had been steamed and cooked with garlic. Garnish with chives.



Enjoy this versatile dip!

xo Aylin

Fig Toffee Cake



Right now my home smells like Christmas cookie comfort, only it’s not a batch of cookies that just popped out the oven.

Inspired by my forever-craving for the fig season to come back in full swing—sigh, until August—and Angela’s creation, this cake is nut-less, dairy/egg-free and made with whole-wheat flour.

It’s dense like a pie, but lighter than most pies and worthy to be called a more-than-one-piece occasion. It’s better warm, because it is softer and the scent of the cinnamon and fig is so comforting. You will absolutely love this one!


Fig Toffee Cake



For Cake:

– 1 1/2 cups figs, chopped

– 1 1/2 cups almond milk

– 1 tsp baking soda

– 1/4 cup butter

– 1/4 cup brown sugar

– 1 1/2 cups whole-wheat flour

– 2 tsp cinnamon

– dash of salt

For Syrup:

– 1/4 cup brown sugar

– 2 tbsp butter

– 1 tbsp honey

– 1 tbsp almond milk

– dash of salt

Makes 1 cake that you’ll be hesitant to share…


Cut the figs into fourths and boil in the almond milk for 1-2 minutes, making sure not to burn. Remove the pan from the stove and add the baking soda.

Meanwhile, mix the softened butter into the brown sugar. When evenly mixed, combine with the almond milk and fig mixture. Mix until well combined.

Next add the dry ingredients until evenly distributed.


Spread evenly into a glass baking dish.


Bake at 375 degrees Fahrenheit for approximately 30 minutes. Keep an eye out. When it is ready, it should be firm, but moist.


Prick with a fork and the pour syrup on top so that it sinks into the holes and gets into the fiber of the cake.


The syrup involves simply melting together the honey, butter, brown sugar, and almond milk in a saucepan. Do not burn!


Cut your piece and enjoy.




The first of many…

Enjoy next to a warm glass of almond milk, spiced with some chai, vanilla or cinnamon.

Bon Appetit!

xo Aylin