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Successfully generated as following: http://localhost:1200/itslizmiu/blog - Success ✔️<?xml version="1.0" encoding="UTF-8"?>
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<item>
<title>Chinese Sweet Red Bean Dessert Soup</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/8777d0b3-323e-4400-b816-7cb963753b8b/chinese-sweet-red-bean-dessert-soup--hong-dou-shui-1.jpg" alt="Chinese Sweet Red Bean Dessert Soup " referrerpolicy="no-referrer">
</p><p><em>Prep Time: 10m | Cook Time: 2h | Servings: 10</em></p>
<h2>Ingredients</h2>
<ul>
<li>Soup</li>
<li>2 cups red adzuki beans (soaked in cold water for 2 hours, or overnight)</li>
<li>14 cups water</li>
<li>5 cups sugar (coconut sugar works too – add less if you prefer it less sweet)</li>
<li>Topping Options</li>
<li>Coconut cream (Kara brand is the best)</li>
<li>Fried Chinese bread sticks (You Tiao/You Char Kway) – available at Chinese grocery stores</li>
<li>Soy milk</li>
</ul>
<h2>Instructions</h2>
<ol>
<li>Prepare the Beans: Drain the soaked adzuki beans and place them into a large pot with water.</li>
<li>Cook the Beans: Bring the pot to a rolling boil, then reduce the heat to a simmer. Let the beans simmer for about 2 hours, stirring occasionally to prevent the beans from sticking to the bottom of the pot.</li>
<li>Sweeten the Soup: Once the beans are soft, add the sugar and stir until dissolved. Avoid adding the sugar earlier to prevent the beans from burning.</li>
<li>Prepare the Toppings: In a separate bowl, whisk together a small amount of coconut cream and soy milk to create a creamy topping.</li>
<li>Serve: Serve the red bean soup hot, topped with a drizzle of the coconut cream mixture and crispy fried bread sticks</li>
</ol>
</description>
<link>https://www.itslizmiu.com/blog/chinese-sweet-red-bean-dessert-soup</link>
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<pubDate>Wed, 29 Oct 2025 00:00:00 GMT</pubDate>
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<category>Dairy Free</category>
<category>Gluten Free</category>
<category>Vegan</category>
<category>Vegetarian</category>
<category>Sweet Street</category>
</item>
<item>
<title>Vegan Sesame Prawn Toast</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/95b5952d-9f09-475d-99a3-e4cd3fbdc9cb/vegan-sesame-prawn-toast-1.jpg" alt="Vegan Sesame Prawn Toast" referrerpolicy="no-referrer">
</p><p><em>Prep Time: 15m | Cook Time: 10m | Servings: 8</em></p>
<h2>Ingredients</h2>
<ul>
<li>160g firm tofu, very</li>
<li>100g vegan prawns, made from konjac</li>
<li>2 cloves garlic, minced</li>
<li>1 tsp fresh ginger, minced</li>
<li>2 tbsp vegan fish sauce</li>
<li>1/8 tsp white pepper</li>
<li>1 stalk spring onion, minced</li>
<li>1 tsp mushroom bouillon powder</li>
<li>1 tsp sesame oil</li>
<li>water, for blending</li>
<li>6 slices white bread</li>
<li>oil for frying</li>
<li>1/2 cup sesame seeds</li>
<li>plum sauce, to serve</li>
<li>coriander, to serve</li>
<li>sweet chilli sauce, to serve</li>
</ul>
<h2>Instructions</h2>
<p>Place all prawn paste ingredients into a small blender or food processor. Blend into a paste, adding a few tablespoons of water if needed. A little texture is fine.</p>
<p>Remove crusts from bread slices and cut each slice into 4 triangles. Pour sesame seeds into a medium bowl.</p>
<p>Spread each bread triangle evenly with prawn paste. Press the paste side firmly into the sesame seeds to coat completely. Repeat for all triangles.</p>
<p>Heat a few inches of oil in a saucepan. Fry the triangles in batches for a few minutes until golden brown, flipping to cook all sides evenly.</p>
<p>Serve immediately, garnished with coriander and accompanied by sweet plum sauce or sweet chilli sauce.</p>
</description>
<link>https://www.itslizmiu.com/blog/vegan-sesame-prawn-toast</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Vegan</category>
<category>Dairy Free</category>
<category>Vegetarian</category>
<category>Plant-Forward Playground</category>
<category>Feed Your Friends</category>
</item>
<item>
<title>Creamy Vegetable Pie with Potato Gems</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/9b85a82d-09e7-4a70-97b0-47a6a19cde4e/creamy-vegetable-pie-with-potato-gems-1.jpg" alt="Creamy Vegetable Pie with Potato Gems" referrerpolicy="no-referrer">
</p><p><em>Prep Time: 25m | Cook Time: 30m | Servings: 4-6</em></p>
<h2>Ingredients</h2>
<h3><strong>Cashew Cream</strong></h3>
<ul>
<li>1 cup roasted cashews, soaked in boiling water for at least 1 hr</li>
<li>1 1/2 cups water</li>
<li>1/3 cup nutritional yeast</li>
<li>1 tbsp bouillon powder, + 1.5 tsp</li>
<li>5 lemon juice only</li>
<li>1 tbsp apple cider vinegar</li>
<li>1 tbsp dijon mustard</li>
<li>1/2 tsp black pepper</li>
<li>1 tsp onion powder</li>
<li>1/2 tsp garlic powder</li>
</ul>
<h3><strong>Sauce</strong></h3>
<ul>
<li>1 onion, finely diced</li>
<li>2 cloves garlic, finely diced</li>
<li>1 tsp dried thyme</li>
<li>1 tsp dried rosemary</li>
<li>1/4 tsp dried sage</li>
<li>5 stalk celery, finely diced</li>
<li>5 carrot, finely diced</li>
<li>1 can chickpeas, drained and rinsed</li>
<li>1/2 cup corn kernals</li>
<li>handful parsley</li>
</ul>
<h3><strong>Other</strong></h3>
<ul>
<li>salt, to taste</li>
<li>tater tots, about a bag</li>
<li>1 tbsp cornstarch</li>
<li>2 tbsp water</li>
<li>2 tbsp oil</li>
</ul>
<h2>Instructions</h2>
<p>In a high-speed blender, blend all cashew cream ingredients until very smooth. Chop the vegetables for the filling (onion, carrot, etc.).</p>
<p>Preheat oven to 190ºC. Air fry enough tater tots to cover your casserole dish for 10 minutes. This helps them get extra crispy when baked.</p>
<p>Heat 2 tablespoons of oil in a large pot over medium heat. Sauté onions, garlic, celery, and carrots for 4-5 minutes until the onions are translucent and fragrant.</p>
<p>Add rosemary, thyme, and sage. Stir for 1-2 minutes to release their flavours. Add chickpeas and corn and cook for another 1-2 minutes. Reduce heat to low.</p>
<p>Pour in the blended cashew cream and peas. Stir for a few minutes until it begins to thicken. Mix cornstarch and water in a small bowl to make a slurry. Add it to the pot and stir. If it gets too thick, add a little water. Turn off the heat and stir in chopped parsley.</p>
<p>Transfer the creamy mixture into a casserole dish. Top with pre-cooked tater tots and bake for 20 minutes or until golden and crispy on top. Serve hot. (Highly recommend pairing with my sesame kale Caesar salad!)</p>
</description>
<link>https://www.itslizmiu.com/blog/creamy-vegetable-pie-potato-gems</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Vegan</category>
<category>Vegetarian</category>
<category>Dairy Free</category>
<category>Feed Your Friends</category>
</item>
<item>
<title>Easy Cinnamon Pop Tarts</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/6ced131e-f563-4fec-99f9-d821191375f6/easy-cinnamon-pop-tarts-1.jpg" alt="Easy Cinnamon Pop Tarts" referrerpolicy="no-referrer">
</p><p><em>Prep Time: 10m | Cook Time: 20m | Servings: 12</em></p>
<h2>Ingredients</h2>
<h3><strong>Puffs</strong></h3>
<ul>
<li>4 sheets puff pastry</li>
<li>dairy-free butter, melted (for brushing)</li>
<li>sprinkles</li>
</ul>
<h3><strong>Jam Filling</strong></h3>
<ul>
<li>strawberry jam</li>
</ul>
<h3><strong>Cinnamon Filling</strong></h3>
<ul>
<li>100g brown sugar</li>
<li>1 tbsp flour</li>
<li>1/2 tsp cinnamon</li>
<li>1 1/2 tbsp dairy-free butter, melted</li>
</ul>
<h3><strong>Icing</strong></h3>
<ul>
<li>splash vanilla extract</li>
<li>250g icing sugar</li>
<li>2 tbsp plant milk, 1-2 tsp more if needed</li>
<li>2 drops pink food colouring</li>
</ul>
<h2>Instructions</h2>
<ol>
<li>Preheat oven to 180ºC (fan-forced).</li>
<li>Let pastry sheets thaw for 10-15 minutes. In a bowl, mix together all cinnamon filling ingredients until a thick, lumpy paste forms.</li>
<li>Cut each puff pastry sheet into 6 equal rectangles. Keep the plastic backing on for easier handling.</li>
<li>Take half the rectangles and add 1/2–1 tbsp of the cinnamon filling or strawberry jam to the centre of each, leaving a clean border around the edges.</li>
<li>Peel the backing off the remaining rectangles and place them over the filled ones. Press to seal the edges, then crimp all sides with a fork. Poke the tops a few times with a fork to allow steam to escape.</li>
<li>Brush the tops with melted vegan butter and bake for about 20 minutes or until puffed and golden. Some cinnamon filling may ooze out - that’s totally normal. Let them cool slightly.</li>
<li>While the pop tarts are baking, mix all icing ingredients together. It should look a little thick and textured at first, but settle into a smooth finish. Adjust texture with 1/2 tsp of plant milk at a time if needed.</li>
<li>Once the pop tarts are cool enough to handle, spread icing over the tops and immediately add sprinkles before it sets.</li>
</ol>
</description>
<link>https://www.itslizmiu.com/blog/easy-cinnamon-pop-tarts</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Vegetarian</category>
<category>Dairy Free</category>
<category>Vegan</category>
<category>Sweet Street</category>
</item>
<item>
<title>Everything Bagel Seasoning</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/e5150090-a7af-49a6-b343-16ab1669acff/everything-bagel-seasoning-1.jpg" alt="Everything Bagel Seasoning" referrerpolicy="no-referrer">
</p><p><em>Prep Time: 5m | Cook Time: 0m | Servings: 10</em></p>
<h2>Ingredients</h2>
<ul>
<li>2 tbsp sesame seeds</li>
<li>1 tbsp black sesame</li>
<li>1 tbsp poppyseed</li>
<li>1 tbsp onion flakes</li>
<li>1 tbsp garlic granules</li>
<li>1 tsp sea salt</li>
</ul>
<h2>Instructions</h2>
<ol>
<li>In a small bowl, combine all the seasoning ingredients: white sesame seeds, black sesame seeds, dried minced garlic, dried minced onion, poppy seeds, and flakey or coarse salt.</li>
<li>Transfer the blend into an airtight container or jar and store at room temperature. It’ll keep fresh for months!</li>
</ol>
</description>
<link>https://www.itslizmiu.com/blog/everything-bagel-seasoning</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Vegetarian</category>
<category>Gluten Free</category>
<category>Dairy Free</category>
<category>Vegan</category>
<category>Condiment Corner</category>
</item>
<item>
<title>Kakiage (Vegetable Fritter Tempura)</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/9778ec68-b0d1-4c68-ad50-a13353819cb8/kakiage--vegetable-fritter-tempura--1.jpg" alt="Kakiage (Vegetable Fritter Tempura)" referrerpolicy="no-referrer">
</p><p><em>Prep Time: 15m | Cook Time: 10m | Servings: 5</em></p>
<h2>Ingredients</h2>
<ul>
<li>100g tempura flour</li>
<li>1 onion, sliced</li>
<li>1 sweet potato, medium</li>
<li>1 carrot, small</li>
<li>5 capsicum</li>
<li>1 stalk spring onion, sliced</li>
<li>3/4 cup sparkling water</li>
<li>oil, for deep frying</li>
</ul>
<h2>Instructions</h2>
<p>Cut all vegetables into thin matchsticks (a julienne grater works great here). Place in a large bowl with sliced spring onions. Sprinkle the tempura flour over the vegetables and toss well to coat.</p>
<p>Heat a few inches of neutral oil in a deep pot to 170°C (make sure the oil only fills the pot halfway or less). While the oil heats, add just enough sparkling water to the floured vegetables to create a light batter. The batter should be thin and slightly loose - the vegetables won’t be fully bound together at this stage.</p>
<p>Using your hands, grab small handfuls of the vegetable mixture and gently place them straight into the hot oil. Fry for a few minutes on each side until deeply golden and crispy. Drain on paper towels.</p>
<p>Serve immediately while hot and crisp, with matcha salt, soy sauce, or tsuyu dipping sauce on the side. Delicious alongside a bowl of udon!</p>
</description>
<link>https://www.itslizmiu.com/blog/kakiage-vegetable-tempura</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Dairy Free</category>
<category>Vegan</category>
<category>Vegetarian</category>
<category>Crispy Behaviour</category>
</item>
<item>
<title>5-Minute Cashew Romesco Sauce</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/70491bb7-dc02-4819-a105-74020c5c9505/5-minute-cashew-romesco-sauce-1.jpg" alt="5-Minute Cashew Romesco Sauce" referrerpolicy="no-referrer">
</p><p><em>Prep Time: 5m | Cook Time: 0m | Servings: 4</em></p>
<h2>Ingredients</h2>
<ul>
<li>220g roasted peppers</li>
<li>120g sun-dried tomatoes</li>
<li>1 garlic cloves</li>
<li>1 tbsp sherry vinegar</li>
<li>1 tsp smoked paprika</li>
<li>100g cashews</li>
<li>1/2 tsp salt, or to taste</li>
<li>3 tbsp olive oil</li>
</ul>
<h2>Instructions</h2>
<p>Place all ingredients into a blender and blend until you reach your desired texture. Traditional romesco is slightly grainy, but you can blend until completely smooth if preferred.</p>
</description>
<link>https://www.itslizmiu.com/blog/cashew-romesco-sauce</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Vegetarian</category>
<category>Vegan</category>
<category>Gluten Free</category>
<category>Dairy Free</category>
<category>Plant-Forward Playground</category>
</item>
<item>
<title>Mango Mochi</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/145148e5-550e-4ea9-9494-ca193dca0156/mango-mochi-1.jpg" alt="Mango Mochi" referrerpolicy="no-referrer">
</p><p><em>Prep Time: 20m | Cook Time: 2m | Servings: 2</em></p>
<h2>Ingredients</h2>
<ul>
<li>mochi</li>
<li>100g glutinous rice flour</li>
<li>200ml water</li>
<li>2 tbsp caster sugar</li>
<li>cornstarch, for dusting</li>
<li>matcha flavouring</li>
<li>1 tsp matcha</li>
<li>2 tsp water</li>
<li>filling</li>
<li>1 mango, very sweet and juicy</li>
</ul>
<h2>Instructions</h2>
<p>Peel and slice mango cheeks. Place them in the fridge to chill while you prepare the mochi.</p>
<p>In a bowl, mix flour, water, and sugar until completely smooth with no lumps.</p>
<p>Cover the bowl with a paper towel and microwave for 2 minutes. Stir in matcha powder that’s been mixed with 2 teaspoons of water. Mix until a smooth mochi dough forms. Be careful as it will be hot.</p>
<p>Generously dust your workbench with cornstarch.</p>
<p>Scrape the mochi dough onto the cornstarch-dusted bench and dust the top with more cornstarch.</p>
<p>Using a bread scraper, gently lift the dough and add more cornstarch underneath if it's sticking.</p>
<p>Split the dough into two portions, cover with a kitchen towel, and let cool for 15 minutes.</p>
<p>Dust a rolling pin lightly with cornstarch and roll each piece out to roughly double the size of your mango cheeks.</p>
<p>Use a pastry brush to remove excess cornstarch from the inside of each mochi round.</p>
<p>Gently pat the mango cheeks dry with a paper towel before placing them on one side of each mochi round.</p>
<p>Fold the mochi over the mango to enclose it fully. Press along the edges to seal.</p>
<p>Trim any excess mochi if desired. Dust the cut edge with cornstarch, brush off any excess from the mochi, and enjoy immediately!</p>
</description>
<link>https://www.itslizmiu.com/blog/mango-mochi-recipe</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Dairy Free</category>
<category>Vegetarian</category>
<category>Vegan</category>
<category>Gluten Free</category>
<category>Sweet Street</category>
</item>
<item>
<title>Mango Sago</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/c10e5765-fdb1-47b5-97bf-8446ae2cebd0/mango-sago-1.jpg" alt="Mango Sago" referrerpolicy="no-referrer">
</p><p><em>Prep Time: 10m | Cook Time: 15m | Servings: 4</em></p>
<h2>Ingredients</h2>
<ul>
<li>3/4 cup sago</li>
<li>3 sweet mangoes, ripe juicy</li>
<li>1 cup coconut milk</li>
<li>1/4 cup sweetened dairy-free coconut condensed milk</li>
<li>pinch salt</li>
<li>lime zest, optional</li>
<li>toasted coconut, optional</li>
</ul>
<h2>Instructions</h2>
<p>Peel and chop your mango into small cubes. Set half aside for topping and use the other half in the base mixture.</p>
<p>Bring water to a boil and add the sago pearls. Cook for 10-12 minutes, then cover and let sit for 5 minutes. Rinse under cold water until fully cool, then soak in cold water until ready to use.</p>
<p>In a blender, combine coconut milk, condensed milk, salt, and half of the mango cubes. Blend until smooth and creamy.</p>
<p>In a large bowl, mix the mango cream base with the cooked and drained sago. Chill in the fridge for a few hours.</p>
<p>Serve cold in chilled bowls or cups. Top with extra coconut cream and the reserved chopped mango. Enjoy!</p>
</description>
<link>https://www.itslizmiu.com/blog/mango-sago</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Gluten Free</category>
<category>Dairy Free</category>
<category>Vegan</category>
<category>Vegetarian</category>
<category>Sweet Street</category>
</item>
<item>
<title>Blueberry Crumble Muffins</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/6baf7643-20cd-4a41-a33d-5a7e183f02b3/blueberry-crumble-muffins-1.jpg" alt="Blueberry Crumble Muffins" referrerpolicy="no-referrer">
</p><p><em>Prep Time: 15m | Cook Time: 25m | Servings: 10</em></p>
<h2>Ingredients</h2>
<h3><strong>Dry</strong></h3>
<ul>
<li>250g all purpose flour</li>
<li>2 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>170g caster</li>
<li>Zest of 2 lemons</li>
</ul>
<h3><strong>Wet</strong></h3>
<ul>
<li>3/4 cup soy milk</li>
<li>Juice of 1 lemon small-medium)</li>
<li>1/4 cup olive oil</li>
<li>1/3 cup coconut yogurt</li>
<li>2 tbsp apple sauce (sub 1 egg)</li>
<li>1 tbsp vanilla paste</li>
</ul>
<h3><strong>Crumble</strong></h3>
<ul>
<li>70g brown sugar</li>
<li>15g caster sugar</li>
<li>90g all purpose flour</li>
<li>1/2 tsp cinnamon</li>
<li>60g melted vegan butter</li>
</ul>
<h3><strong>Fruit</strong></h3>
<ul>
<li>150g frozen blueberries</li>
<li>1 tbsp flour</li>
</ul>
<h3><strong>Lemon Drizzle</strong></h3>
<ul>
<li>120 icing sugar</li>
<li>1 tbsp lemon juice</li>
</ul>
<h2>Instructions</h2>
<p>Preheat oven to 220ºC.</p>
<p>In a large bowl, mix all dry ingredients thoroughly.</p>
<p>In a separate bowl, whisk together all wet ingredients until well combined.</p>
<p>Combine all crumble ingredients except butter in a bowl. Add melted butter and gently mix with a fork until lumpy. Do not overmix.</p>
<p>Pour wet ingredients into dry ingredients and mix until just combined. Gently fold in blueberries without overstirring to avoid discoloring the batter.</p>
<p>Bake:</p>
<p>Oven: Divide batter into 10 muffin liners. Bake at 220ºC for 5 minutes, then reduce heat to 180ºC and bake for 15–20 minutes until golden and a skewer comes out clean.</p>
<p>Air Fryer: Divide batter into 10 silicone muffin liners. Air fry at 170ºC for 15 minutes. Cool for 5 minutes in the tray, then carefully remove muffins and cool another 5 minutes before removing liners.</p>
<p>Mix sifted icing sugar with 1 tablespoon lemon juice to form a glaze. Drizzle over cooled muffins.</p>
</description>
<link>https://www.itslizmiu.com/blog/blueberry-crumble-muffins</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Dairy Free</category>
<category>Vegetarian</category>
<category>Vegan</category>
<category>Liz's Bakery</category>
</item>
<item>
<title>Ochazuke (Japanese Green Tea over Rice)</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/156d83f7-9d00-44f4-8d73-367e5240e93b/ochazuke--japanese-green-tea-over-rice--1.jpg" alt="Ochazuke (Japanese Green Tea over Rice)" referrerpolicy="no-referrer">
</p><p><em>Prep Time: 5m | Cook Time: 5m | Servings: 1</em></p>
<h2>Ingredients</h2>
<ul>
<li>1 bowl short grain rice, cooked</li>
</ul>
<h3><strong>Toppings</strong></h3>
<ul>
<li>1 tbsp plant-based can tuna</li>
<li>1 stalk spring onion</li>
<li>1 tsp roasted sesame seeds</li>
<li>5 sheet shredded nori</li>
<li>2 tsp furikake, OR Yukari</li>
<li>1 umeboshi plum</li>
</ul>
<h3><strong>Tea</strong></h3>
<ul>
<li>1 1/2 tbsp genmaicha</li>
<li>2 cups water, boiling</li>
</ul>
<h2>Instructions</h2>
<p>In a teapot, steep 1 tablespoon of genmaicha in 2 cups of hot water for a few minutes while you prepare your bowl.</p>
<p>Add cooked rice to a bowl and arrange your chosen toppings on top.</p>
<p>Pour the hot brewed tea over the rice and toppings. Serve immediately - warm or chilled depending on your preference.</p>
</description>
<link>https://www.itslizmiu.com/blog/ochazuke-japanese-green-tea-rice</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Gluten Free</category>
<category>Dairy Free</category>
<category>Vegetarian</category>
<category>Vegan</category>
<category>Asian Home Kitchen</category>
</item>
<item>
<title>Pear, Strawberry & Rhubarb Crumble</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/22c57ab0-969f-454c-81cd-f97c941c5ea5/pear--strawberry---rhubarb-crumble-1.jpg" alt="Pear, Strawberry &amp; Rhubarb Crumble" referrerpolicy="no-referrer">
</p><p><em>Prep Time: 15m | Cook Time: 35m | Servings: 6</em></p>
<h2>Ingredients</h2>
<h3><strong>Filling</strong></h3>
<ul>
<li>3 pears, peeled and chopped</li>
<li>2 cups frozen strawberries</li>
<li>2 stalks green rhubarb, skinny (chopped)</li>
<li>2 tbsp all purpose flour</li>
<li>1/4 cup sugar</li>
<li>1/2 tsp salt</li>
<li>1 tsp cinnamon</li>
<li>lemon zest, optional</li>
</ul>
<h3><strong>Crumble Topping</strong></h3>
<ul>
<li>120g brown sugar</li>
<li>30g caster sugar</li>
<li>180g all purpose flour</li>
<li>1 tsp cinnamon</li>
<li>100g vegan butter, melted</li>
<li>toasted sesame seeds, optional</li>
<li>mini marshmallows, optional</li>
</ul>
<h2>Instructions</h2>
<p>In a small bowl, mix together brown sugar, caster sugar, all-purpose flour, and cinnamon. Slowly drizzle in melted butter in three parts, mixing with a fork between each addition to form small and large crumbles. The mixture should hold when squeezed but still be crumbly. Stir in sesame seeds if using. Set aside.</p>
<p>In a medium baking dish, add chopped pears, strawberries, and rhubarb. Sprinkle over the flour, sugar, salt, cinnamon, and lemon zest. Mix roughly to coat the fruit.</p>
<p>Top the fruit with the crumble mixture and scatter a few mini marshmallows over the top. Bake at 180ºC for 30-40 minutes until the marshmallows are golden and toasted.</p>
<p>Let the crumble cool for 15 minutes before serving. This allows the topping to firm up and get extra crispy.</p>
</description>
<link>https://www.itslizmiu.com/blog/pear-strawberry-rhubarb-crumble</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Vegetarian</category>
<category>Dairy Free</category>
<category>Vegan</category>
<category>Liz's Bakery</category>
</item>
<item>
<title>Quick Pickled Onions</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/504d9315-6476-47e6-b70a-37fa2f4853ec/quick-pickled-onions-1.jpg" alt="Quick Pickled Onions" referrerpolicy="no-referrer"><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/504d9315-6476-47e6-b70a-37fa2f4853ec/quick-pickled-onions-2.jpg" alt="Quick Pickled Onions" referrerpolicy="no-referrer">
</p><p><em>Prep Time: 5m | Cook Time: 0m | Servings: 10</em></p>
<h2>Ingredients</h2>
<ul>
<li>1/2 cup vinegar</li>
<li>1 cup water, warm</li>
<li>1/3 cup sugar</li>
<li>2 tsp salt</li>
</ul>
<h3><strong>Pickle Things</strong></h3>
<ul>
<li>1 red onion, thinly sliced</li>
<li>1 tsp whole peppercorns</li>
<li>1/2 tsp chilli flakes, optional</li>
<li>1 bay leaf</li>
</ul>
<h2>Instructions</h2>
<ol>
<li>Thinly slice the onion and pack the slices tightly into a clean glass jar. Sprinkle in peppercorns, chilli flakes, and add a dried bay leaf.</li>
<li>In a jug, combine sugar, salt, and vinegar. Add warm water and stir until everything is fully dissolved.</li>
<li>Pour the brine over the onions, ensuring they are fully submerged. If needed, make a little extra brine to top it up.</li>
<li>Seal the jar with a lid and place it in the fridge. Onions will be ready in 3 days and will stay good for a few weeks.</li>
</ol>
</description>
<link>https://www.itslizmiu.com/blog/quick-pickled-onions</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Gluten Free</category>
<category>Vegetarian</category>
<category>Vegan</category>
<category>Dairy Free</category>
<category>Condiment Corner</category>
</item>
<item>
<title>Rice Cooker Thai Mango Sticky Rice</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/960c9c4b-76ee-4336-9738-180e8bed4859/6-ingredient-rice-cooker-thai-mango-sticky-rice-1.jpg" alt="Rice Cooker Thai Mango Sticky Rice" referrerpolicy="no-referrer">
</p><p><em>Prep Time: 5m | Cook Time: 30m | Servings: 4</em></p>
<h2>Ingredients</h2>
<ul>
<li>1 1/2 cup glutinous rice, thai (rinsed and soaked for at least 1 hour)</li>
<li>1 1/4 cup water</li>
<li>400ml coconut cream</li>
<li>1/4 cup caster sugar</li>
<li>pinch salt</li>
<li>Some ripe juicy juicy mangoes</li>
</ul>
<h2>Instructions</h2>
<ol>
<li>Drain soaked sticky rice (glutinous rice) and place it into your rice cooker with the appropriate amount of water. Start cooking.</li>
<li>While rice is cooking, combine coconut cream, sugar, and salt in a small saucepan over low heat. Stir continuously until the sugar dissolves. Do not boil. Set aside.</li>
<li>Peel and slice your ripe mangoes and set aside, ready for plating.</li>
<li>Once the rice is done, gently stir in about half of the warm coconut cream mixture until the rice absorbs it. Let it cool for 10-15 minutes so the flavours can develop.</li>
<li>Spoon the sticky coconut rice onto plates or bowls, top with sliced mangoes, and drizzle with the remaining salted coconut cream. Eat immediately and enjoy!</li>
</ol>
</description>
<link>https://www.itslizmiu.com/blog/rice-cooker-thai-mango-sticky-rice</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Dairy Free</category>
<category>Gluten Free</category>
<category>Vegetarian</category>
<category>Vegan</category>
<category>Sweet Street</category>
</item>
<item>
<title>Sesame Caesar Dressing</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/ff831555-1a5b-46a0-b5b9-17f4f0cdb4ca/sesame-caesar-dressing-1.jpg" alt="Sesame Caesar Dressing" referrerpolicy="no-referrer">
</p><p><em>Prep Time: 5m | Cook Time: 0m | Servings: 6</em></p>
<h2>Ingredients</h2>
<ul>
<li>1/2 cup tahini, hulled</li>
<li>1 cup water</li>
<li>2 tbsp dijon mustard</li>
<li>2 tsp capers</li>
<li>5 juice of lemons</li>
<li>2 1/2 tsp soy sauce</li>
<li>4 cloves garlic</li>
<li>1/2 cup nutritional yeast</li>
</ul>
<h2>Instructions</h2>
<p>Add all ingredients to a high-speed blender and blend until super creamy and smooth. Store in the fridge for up to 1 week.</p>
</description>
<link>https://www.itslizmiu.com/blog/sesame-caesar-dressing</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Gluten Free</category>
<category>Vegan</category>
<category>Vegetarian</category>
<category>Dairy Free</category>
<category>Condiment Corner</category>
</item>
<item>
<title>Sesame Kale Caesar Salad</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/a7cea6d0-e561-4412-b009-a7563f897f9a/sesame-kale-caesar-salad-with-crispy-chickpeas-1.jpg" alt="Sesame Kale Caesar Salad " referrerpolicy="no-referrer">
</p><p><em>Prep Time: 25m | Cook Time: 40m | Servings: 4</em></p>
<h2>Ingredients</h2>
<h3><strong>Dressing</strong></h3>
<ul>
<li>1/2 cup tahini, hulled</li>
<li>1 cup water</li>
<li>2 tbsp dijon mustard</li>
<li>2 tsp capers</li>
<li>5 juice of lemons</li>
<li>2 1/2 tsp soy sauce, use gluten-free if needed</li>
<li>4 cloves garlic</li>
<li>1/2 cup nutritional yeast</li>
</ul>
<h3><strong>Leaf Mix</strong></h3>
<ul>
<li>kale</li>
<li>romaine heart, cos lettuce</li>
<li>lemon juice</li>
<li>olive oil</li>
<li>capers</li>
</ul>
<h3><strong>Air-Fried Tofu</strong></h3>
<ul>
<li>tofu</li>
<li>olive oil</li>
<li>salt</li>
</ul>
<h3><strong>Crunchy Chickpeas</strong></h3>
<ul>
<li>2 cans chickpeas, drained and rinsed</li>
<li>olive oil</li>
<li>salt</li>
<li>paprika</li>
</ul>
<h2>Instructions</h2>
<p>Preheat oven to 200ºC. Drain and rinse chickpeas. Pat dry thoroughly with tea towels. In a bowl, toss with olive oil, salt, and paprika. Spread on a lined baking tray and bake for 30–40 minutes, stirring every 10 minutes for even roasting.</p>
<p>Cut tofu into small cubes. Toss with a little olive oil and salt. Air fry at 180ºC for 20 minutes, tossing halfway through.</p>
<p>Destem kale, then wash and spin dry. Chop into bite-sized pieces and place in a large mixing bowl. Add the juice of 1/2 lemon and a small drizzle of olive oil. Massage the kale for 2 minutes to soften.</p>
<p>Roughly chop, wash, and spin the lettuce dry.</p>
<p>Blend all dressing ingredients in a high-speed blender until smooth and creamy.</p>
<p>Layer a small amount of dressing into containers. Top with massaged kale, lettuce, tofu, and capers. Store chickpeas separately to keep them crunchy until serving.</p>
<p>Store roasted chickpeas in an airtight container or ziplock bag. If they lose crunch, they may need a longer roasting time or lower temperature next time. Adjust based on your oven.</p>
<p>When ready to eat, mix kale, lettuce, and some chickpeas in a large bowl. Drizzle with enough dressing to lightly coat greens and toss by hand. Top with more crispy chickpeas and capers. Serve immediately. Avoid storing dressed salad—keep components separate for best texture.</p>
</description>
<link>https://www.itslizmiu.com/blog/sesame-kale-caesar-salad</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Vegan</category>
<category>Dairy Free</category>
<category>Vegetarian</category>
<category>Most Popular</category>
</item>
<item>
<title>Sesame Miso Soup Base</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/2cea6fd2-79cf-4fd0-aa9a-315e309bafc4/sesame-miso-soup-base-1.jpg" alt="Sesame Miso Soup Base" referrerpolicy="no-referrer">
</p><p><em>Prep Time: 5m | Cook Time: 0m | Servings: 4</em></p>
<h2>Ingredients</h2>
<ul>
<li>1/3 cup miso paste, use the high quality stuff here!</li>
<li>1 cup water</li>
<li>3 tbsp sesame oil</li>
<li>1 tbsp gochujang</li>
<li>1/4 cup tahini, hulled</li>
<li>2 tsp rice vinegar</li>
<li>1 tbsp beef bouillon powder, i used plant based</li>
<li>1 tsp black pepper</li>
<li>1 tbsp mirin</li>
</ul>
<h2>Instructions</h2>
<p>Add all soup base ingredients into a high-speed blender.</p>
<p>Blend until completely smooth and creamy.</p>
<p>Store in an airtight container in the fridge for up to 1 week.</p>
</description>
<link>https://www.itslizmiu.com/blog/sesame-miso-soup-base</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Vegan</category>
<category>Vegetarian</category>
<category>Gluten Free</category>
<category>Dairy Free</category>
<category>Condiment Corner</category>
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<item>
<title>Vegan French Onion Soup</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/20e27a06-325f-4292-896f-3175431cddb5/french-onion-soup--dairy-free-and-vegan-friendly--1.jpg" alt="Vegan French Onion Soup" referrerpolicy="no-referrer">
</p><p><em>Prep Time: 15m | Cook Time: 1h 15m | Servings: 4</em></p>
<h2>Ingredients</h2>
<ul>
<li>7 (1.5kg) onions, large (sliced into long pieces</li>
<li>3 tbsp olive oil</li>
<li>3 tbsp dairy-free butter</li>
<li>1/2 tsp salt</li>
<li>3 cloves garlic</li>
<li>2 litres vegetable stock</li>
<li>1 cup white wine</li>
<li>1 tbsp flour</li>
<li>2 bay leaves</li>
<li>1 tbsp fresh thyme</li>
<li>1/2 tsp black pepper</li>
</ul>
<h3><strong>To Thicken</strong></h3>
<ul>
<li>1/4 cup cornstarch</li>
<li>1/4 cup water</li>
</ul>
<h3><strong>Melty Cheese Sauce Topping</strong></h3>
<ul>
<li>1/2 cup cashews, soaked</li>
<li>5 silken tofu</li>
<li>1/2 cup greek dairy-free yogurt</li>
<li>1 tbsp neutral oil</li>
<li>1 tsp miso paste</li>
<li>3 tbsp nutritional yeast</li>
<li>1 tbsp lemon juice</li>
<li>1 tsp dijon</li>
<li>1/2 tsp salt</li>
<li>2 tbsp tapioca starch</li>
<li>1 1/4 tsp agar powder</li>
<li>1/2 cup water</li>
</ul>
<h3><strong>To Serve</strong></h3>
<ul>
<li>10 slices baguette, crusty</li>
</ul>
<h2>Instructions</h2>
<p>Melt vegan butter in a heavy pot or Dutch oven over medium heat. Add sliced onions and salt. Cover with a lid and cook for 5 minutes to soften. Remove lid and continue to caramelise onions for 20-30 minutes, stirring frequently until deeply golden brown.</p>
<p>Stir in minced garlic and cook for 1 minute. Add wine to deglaze, scraping the bottom of the pot. Stir in flour and cook briefly to thicken. Add stock, bay leaves and thyme. Simmer uncovered for 30 minutes.</p>
<p>In a blender, combine all cheese sauce ingredients except water and agar. Blend until ultra smooth - about 1 minute.</p>
<p>In a saucepan, bring the water and agar to a simmer until fully dissolved. Whisk in the blended cheese mixture and cook until thickened into a smooth sauce. Set aside.</p>
<p>If desired, mix 1/4 cup water with 1/4 cup cornstarch. Add 1 tbsp of the slurry to the soup at a time, stirring and checking thickness after each addition until it reaches your preferred consistency.</p>
<p>Preheat broiler to 180-200ºC. Spread vegan cheese sauce on sliced baguette. (Any leftover cheese can be refrigerated and will firm up into a soft cheese.)</p>
<p>Fill ovenproof bowls 3/4 full with hot soup and top each with a cheese-coated baguette slice.</p>
<p>Broil for about 5 minutes, watching carefully so the cheese browns but doesn’t burn. Garnish with fresh thyme, black pepper, and serve immediately.</p>
</description>
<link>https://www.itslizmiu.com/blog/dairy-free-french-onion-soup</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Vegan</category>
<category>Gluten Free</category>
<category>Dairy Free</category>
<category>Vegetarian</category>
<category>Comfort Food (With a T...</category>
</item>
<item>
<title>Vegan Honey</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/26d82769-4730-415e-a448-018eb548b600/vegan-honey-1.jpg" alt="Vegan Honey" referrerpolicy="no-referrer">
</p><p><em>Prep Time: 2m | Cook Time: 50m | Servings: 2</em></p>
<h2>Ingredients</h2>
<ul>
<li>1L apple juice</li>
<li>400g (2 cups) caster sugar</li>
<li>2 chamomile tea bags, optional</li>
<li>1 tsp lemon juice, or orange</li>
</ul>
<h2>Instructions</h2>
<p>Add all ingredients to a small saucepan. Stir to dissolve the sugar, then bring to a boil. Remove the tea bags after a few minutes.</p>
<p>Once boiling, reduce the heat to low and simmer uncovered for 45-50 minutes, or until the liquid has reduced by half. It may still appear watery at this stage - don’t worry, it will thicken as it cools!</p>
<p>Let the syrup cool completely. It will thicken to a honey-like texture as it rests. Pour into a clean, airtight jar or bottle and store at room temperature.</p>
</description>
<link>https://www.itslizmiu.com/blog/vegan-honey</link>
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<pubDate>Mon, 04 Aug 2025 00:00:00 GMT</pubDate>
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<category>Gluten Free</category>
<category>Vegetarian</category>
<category>Dairy Free</category>
<category>Vegan</category>
<category>Condiment Corner</category>
</item>
<item>
<title>20-Minute Saucy Scallion Tofu</title>
<description><p><img src="https://qzeqbfnibmsdsuoqdecx.supabase.co/storage/v1/object/public/recipe-images/0a590f02-a8d2-4943-bcc9-e1e30954a995/1769995015255.jpg" alt="20-Minute Saucy Scallion Tofu " referrerpolicy="no-referrer">
</p><p><em>Prep Time: 10m | Cook Time: 10m | Servings: 2-3</em></p>
<h2>Ingredients</h2>
<ul>
<li>500g firm tofu, slightly</li>
<li>1/2 cup potato starch, or cornstarch</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp white pepper</li>
<li>1/4 cup soy sauce</li>
<li>1/4 cup vegan oyster sauce</li>
<li>1 tbsp sugar</li>
<li>2 tbsp Shaoxing wine</li>
</ul>
<h3><strong>To Cook</strong></h3>
<ul>
<li>5 stalks spring onions, chopped</li>
<li>1 chunk ginger, finely minced</li>
<li>1/2 tbsp sesame oil</li>
</ul>
<h3><strong>To Thicken</strong></h3>
<ul>
<li>1 tbsp cornstarch</li>
<li>1/4 cup water</li>
</ul>
<h3><strong>To Serve</strong></h3>
<ul>
<li>spring onions, sliced</li>
<li>toasted sesame seeds</li>
<li>jasmine rice, cooked</li>
</ul>
<h2>Instructions</h2>
<ol>
<li>Press tofu in a kitchen towel with a plate or book on top. Meanwhile, chop spring onions and mince ginger. Separate spring onions into white and green parts. Cube the tofu.</li>
<li>In a small bowl or jug, mix all sauce ingredients and set aside.</li>
<li>In a larger bowl, mix starch (potato or corn) with salt and pepper. Add cubed tofu and toss gently to coat.</li>
<li>Heat about 1 inch of oil in a frying pan. Once hot, add tofu cubes without crowding the pan. Fry for 1 minute per side, flipping carefully. Tofu may initially stick - leave it undisturbed and it will release. Drain on paper towel.</li>
<li>AIRFRY OPTION: Spray tofu generously on all sides and air fry at 200ºC for ~9 minutes in batches.</li>
<li>PAN-FRY OPTION: Rotate to fry all sides evenly.</li>
<li>Mix your cornstarch slurry and set aside.</li>
<li>In a clean pan, heat a few tablespoons of oil and sauté the white parts of the spring onions and ginger for ~1 minute until aromatic.</li>
<li>Reduce heat to low, pour in the prepared sauce, and cook for 30 seconds to 1 minute. Stir in cornstarch slurry to thicken the sauce. Add a splash of water if it gets too thick.</li>
<li>Return tofu to the pan and gently toss to coat in the sauce.</li>
<li>Drizzle with sesame oil, add green parts of spring onion, stir for another 30 seconds.</li>
<li>Plate up, sprinkle with extra green onion and sesame seeds.</li>
<li>Serve immediately with hot jasmine rice and enjoy!</li>
</ol>
<h2>Notes</h2>
<ul>
<li>Potato starch creates a more gelatinous texture, while cornstarch keeps the tofu crispier. Choose based on your texture preference (both work!)</li>
</ul>
</description>
<link>https://www.itslizmiu.com/blog/20-minute-scallion-tofu-recipe</link>
<guid isPermaLink="false">69afdc0208de5c54ea51fb80</guid>
<pubDate>Sat, 02 Aug 2025 00:00:00 GMT</pubDate>
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<category>Vegetarian</category>
<category>Vegan</category>
<category>Dairy Free</category>
<category>Asian Home Kitchen</category>
</item>
</channel>
</rss> |
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Example for the Proposed Route(s) / 路由地址示例
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Adds a route for itslizmiu.com, a food blog. The site is Squarespace-hosted and exposes a ?format=json endpoint on its blog collection page, so the route fetches structured post data directly rather than scraping HTML.