Chef Jade, Author at Cooking With Jade

Chef Jade

Chef Jade

Chef Jade

I learned why certain ingredients were used in different regions of countries vs. others, why some dishes are served cold in Southern France vs. being served warm in Northern France, and the different ways of handling chopsticks in Japan vs. China. All these new experiences and knowledge made me so excited and I was bursting to share it with someone, so I thought the best way to do that was a blog. And that’s how Cooking With Jade was born. So, take a look around and let me know what you think!

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Vegan Irish Soda Bread with Herbed Butter

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Vegan Schnitzel

Inspired by: veganboard INGREDIENTS 1.5 celeriac 6 cups (1440 ml) sunflower oil Breading for about 4 schnitzel: 6 tbsp plain flour 0.75 cup (90 g)

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Meet Me In Manila!

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Vegan Tofu Adobo

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Vegan Colcannon Potatoes

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Vegetarian Gamjajeon (Potato Pancakes)

  INGREDIENTS 1 small onion, peeled & chunked 3 medium-sized potatoes, peeled & chunked 1/4 teaspoon salt 2 ounces garlic chives (nira)

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Vegan Spaghetti Bolognese

INGREDIENTS For the soy mince 2 cup (75 g) dried soy mince 2 tbsp olive oil 4 tbsp (45 ml) soy sauce 5 tsp (20 ml) liquid smoke * 3 tsp paprika 1 cup

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Vegan Sesame Noodles with Spinach

Inspired by: choochoocachew INGREDIENTS 3 Bunches of Easy Homemade Noodles 3 Bunches of Spinach Chopped or Minced SAUCE: 4 T Toasted White Sesame

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Vegetarian Tree Cake (Baumkuchen)

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What's Your Favorite Morning Drink?


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