 My journey has not been linear, but I have arrived at loving how I feel + the impact I make eating a mostly plant-based diet.

Growing up, I was a Chinese restaurant kid in Southern California. Although I was running around causing chaos in the kitchen and with the guests, I somehow still picked up the gene of loving the art of preparing food, serving food, and enjoying the life it provides to people.

While I wasn’t raised on a mostly plant-based diet, I see the need for change in our food systems and the need to do better for our health.

I am not perfect, but I strive to do my best to embody a balanced lifestyle and the joy of living in alignment.

Hi! I'm Jameson, traditional Chinese restaurant kid turned queer plant-forward food lover. I am so happy you are here and I hope you stay for some tea.

Jameson Hsu

Saucy, glazed soy chicken and mushrooms





Soy Chicken & Shiitake Stir-fry

Succulent, savory mushrooms with delicately sweet flowers

King Oyster Mushroom and Squash Blossom Stir Fry

Crunchy long beans with juicy cherry tomatoes and veggie pork

Long Bean & Cherry Tomato Stir-Fry with Veggie Pork

Tofu Skin Sandwich

Summer Veggie Pork Stir-Fry

Wholesome squash braised in a light savory sauce

Braised Kabocha Squash

Saucy, crunchy peppers stuffed with a meaty bite of dou pi

Seared Stuffed Green Peppers

Muchim

Bok Choy Muchim

Side dishes | Xiǎocài 小菜

Refreshing, savory cold tofu with crispy topping

Soy & Crispy Vegetable Floss Silken Tofu

Crunchy celery with silky tofu skin (liángbàn qíncài dòufu pí)

Chinese Celery Salad

Kabocha Squash Mixed Rice

A comforting soup with hearty tofu puffs and tender melon slices

Fuzzy Melon Soup

Hearty fried rice with spring vegetables topped with ketchup

Tofu Scramble & Vegetable Fried Rice

A collection of thoughtfully crafted recipes that celebrate the richness and diversity of plant-based cuisine. From vibrant salads bursting with seasonal flavors to hearty mains that redefine vegetarian dining, this collection inspires both novice and seasoned cooks to explore the world of plant-based cooking.

Plant-Based Perfection

Porridge | Zhōu 粥

Rich, savory pumpkin and rice porridge using leftover rice

Kabocha Squash Zhou

Delightfully tender and juicy pea shoots with a light garlic flavor

Stir-Fried Pea Shoots

Juicy rolls filled with tofu drizzled with a rich sesame sauce

Cabbage Rolls with Chinese Sesame Sauce

Refreshing green juice with apple, celery, and lemon

Homemade Celery Juice

Citrus and Roots

citrusandroots

large handfuls

large handful

sticks

stick

servings

serving

pieces

piece

chopstick-fuls

chopstick-ful

20 oz cans

20-oz can

cubes

cube

28 oz cans

28-oz can

inches

inch

bars

handfuls

handful

millimeters

millimeter

ears

tins

sheets

sheet

to taste

sprinkles

sprinkle

leaves

leaf

cups

dollops

dollop

bags

pouches

pouch

Tbsp

large bunches

large bunch

blocks

block

splashes

splash

lemons

lemon

packed cups

packed cup

large

whole

bulbs

bulb

medium

small

bowls

bowl

15 oz cans

15-oz can

cloves

clove

ribs

boxes

discs

disc

squeezes

squeeze

packages

package

a few

large sheets

large sheet

12 oz cans

12-oz can

knobs

knob

sprigs

sprig

pinches

pinch

1-inch pieces

1-inch piece

dashes

dash

cans

inch pieces

inch piece

stalks

stalk

links

link

liters

liter

loaves

loaf

slices

slice

bunches

bunch

packets

packet

8 oz cans

8-oz can

heads

head

small bunches

small bunch

fillets

fillet

1-inch slices

1-inch slice

large stalk

Medium grain rice

Kabocha squash

Water

Kabocha Squash Mixed Rice

Ingredients (3)

Ingredients (3)

Instructions