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creating dishes from my childhood, travels & more 🇵🇭🇨🇳 📍 NYC / MNL 👇🏼 links to all my recipes & videos 📖 Author: ‘Vegan Asian’ Cookbook

2024. What a year it’s been. It’s been a year filled with growth, love, challenges, and getting to know myself in a new city. I moved halfway across the world to New York for culinary school, something I’ve always wanted to do. It’s always been a dream to live in this city and call it home even for a while. Work and my usual content took a step back the past year, but life has been in full swing. I’ve been a lot more present in making meaningful connections and experiencing new things—and these are what I want to do more of and prioritize even more in 2025. These are just tiny snippets of what the past few months have looked like! Attending events with @tifflovestofu (thanks for taking me as your +1 🥹) during my first month here Starting my plant-based culinary arts program at @iceculinary Food. Lotsa food! Attending cookbook clubs and meeting people who have that same love for food and cooking 🫶🏼 Home-cooked meals and cooking for the people I love Creating content and new recipes whenever I can. This was tough squeezing in between school days, but was definitely doable :) Exploring the city & beyond, and what it has to offer. Also not gonna lie, there were days I also just needed to take a step back and rest! Lotsa long distance video calls (hi Harry!) Turning 27 and feeling all the more grateful 🥹 And from the more recent weeks, a white Christmas with family! Definitely a treat for me growing up in the Philippines where it’s always hot & humid I’m incredibly grateful for all that’s happened this past year, and it’s still surreal to me that I’m able to do all of this and live this life because of everyone who’s followed along on this journey. Lots to be thankful for, and there’s so much more I’m looking forward to this 2025. Thank you for being here. :) Wishing you all a great year ahead! 🧡

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gochujang cauliflower tacos + a little life update! 💃🏻 but first, taco details: homemade blue corn tortillas with a ginger-sesame-yuzu slaw, pickled onions, scallion cashew cream, and gochujang glazed crispy cauliflower! Finished off with fresh cilantro and sesame seeds. Sharing the recipe for these tacos on my website! Details on www.thefoodietakesflight.com! Direct link is also in my bio @thefoodietakesflight 🧡 Now on the life update: I realized I’ve never really posted much about this NYC chapter. I’ve been in New York since June of this year to start culinary school, which has always been a dream (on top of living in nyc, even for a bit). I’m taking the plant-based culinary arts program over at @iceculinary and just finished the classroom portion of the program. Then just the other week, I started my externship at abcV, a vegetarian restaurant in the city. I feel I’ve been more disconnected from the world of social media the past few weeks, and months because I came here with main goal of learning and also experiencing life in a different city, which meant more time away from my screens. Daily 7am classes also challenged my sleep schedule, but somehow I managed! I also haven’t been shooting much content as I normally would back home. It hasn’t been a priority, but I still do cook regularly and even more now that I have access to lots of different ingredients. The past few months have been amazing. I’ve been soaking up everything here—from the food, the sights, and the people. I haven’t really had much time to post because I feel my days have been so busy and can sometimes be overwhelming but I’m definitely enjoying every bit of it. Also making the most of it before I head back home to the Philippines next year. Thanks for still being here and even reading my caption up to this point. Sending lotsa hugs 🤗 http://www.thefoodietakesflight.com/gochujang-cauliflower-tacos

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