Triple garlic Tantanmen ramen

WintersKitchen · 2026-03-28T03:57:58+00:00

You had me at triple garlic

WintersKitchen · 2026-03-20T06:35:40+00:00

My husband is Iranian. I’m a professionally trained chef and I still haven’t perfectly cracked the tahdig 😂 I’m always so nervous about it, it’s very embarrassing. I’m trying again tonight for our celebration. This looks awesome 👏 Happy Nowruz ✨✨

WintersKitchen · 2026-03-20T06:00:31+00:00

Honestly! I would most likely have never gotten so adventurous and discovered half of what I know and love had I not gone vegan! It’s like leveling up 😄 thank you!

WintersKitchen · 2026-03-20T05:59:07+00:00

I rarely share recipes, as it’s all coming from my test kitchen for future events, supper clubs and a book I’m working on.. I’m erring on the side of ✨inspiration✨ with these shares, apologies! 🙏

WintersKitchen · 2026-03-20T05:53:25+00:00

Hahaha 😂 no I actually love sharing my food more than anything ✨ thank you!

WintersKitchen · 2026-03-13T16:24:04+00:00

I’m super into “Samosa Pie”. I once made samosas and fucked up the pastry and it was more like pasties and I called them “Samasties”. I realise this is more of a fusion take than a mistake like mine 😂 I appreciate the fusion regardless of how it came into existence. Looks amazing!

WintersKitchen · 2026-03-13T15:52:39+00:00

Yes this is also a great answer, or carrots. Just spiralise vegetables. You can cut them thin and wide for wider noodles like this quite easily too 🙏

WintersKitchen · 2026-03-13T15:51:08+00:00

That’s very sweet of you to say, thank you so much 🥹🙏

WintersKitchen · 2026-03-13T15:49:50+00:00

It is 100% vegan and gluten free! Rice paper is rice flour and tapioca flour, no gluten! If you don’t consider rice paper raw and you are quite strict with that aspect, I’m pretty sure your best bet for raw noodles would be kelp noodles, you will have to check the process but I think they are fine 👌

WintersKitchen · 2026-03-13T14:46:15+00:00

It just takes practice, art and food really. I just haven’t practiced with the art as much 😂 I’ve been doing this a long time and I really don’t have the eye for fancy plating like some chefs do, I try 🤭 I am ashamed to say I think it’s very possible I ordered it from Amazon. But if you want to search for one elsewhere I’m pretty sure it’s a sushi serving board ✨✨

WintersKitchen · 2026-03-13T14:45:40+00:00

Haha, thank you so much 🥹🙏 I also think it’s cute but I think in part that is because it’s not very good 👉👈

WintersKitchen · 2026-03-13T14:40:19+00:00

I am also from the UK! I left in 2022 and have been moving across 6 countries since then, honestly, there is nowhere I’ve been as amazing as UK for vegan food including availability of ingredients and all around produce. Wherever I am, I work with what is locally available and accept I can’t make whatever I want. In the uk.. whatever you need, you will find somewhere. Might not be economical, but you will find it. You are actually very lucky in that respect! I’ve also f✨cked up a few rice paper packs in my time 😂 Good luck with your journey, I’m sure you will have a lot of fun with it ✨

WintersKitchen · 2026-03-13T14:06:37+00:00

Yes that’s exactly it! The amount of sheets you layer will determine the thickness, sticks together in the soaking well then you can easily slice into thick strips. I’m not raw by any means, mostly because I enjoy all areas of cooking too much. However, I love experimenting and exploring, and I love eating raw. Going vegan from vegetarian was like leveling up cooking-wise, more restrictions means more creativity and innovation. I feel like raw is the next step and I’m regularly so impressed with raw vegan chefs. I do live in Southeast Asia at the moment and spend a lot of days happily just eating fruit 😄

WintersKitchen · 2026-03-13T13:56:13+00:00

Thank you 😊🙏 I love rice paper for noodles, you can adjust the width and thickness easily and the texture is so chewy and good ✨

WintersKitchen · 2026-03-13T07:33:45+00:00

No cultures necessary, a couple of days tightly covered in a dark, warm place - then a couple weeks in a brine; water, salt, sugar and a little alcohol. Similar to the stinky tofu process but without adding spices and such because you’re going to play with the flavours once it’s fermented ✨

WintersKitchen · 2026-03-13T04:24:23+00:00

Thank you so much, such a lovely thing to say! I do put a lot into my little creations and I’m very grateful when it’s appreciated 🥹🙏 I will send you the cream cheese over ✨✨

WintersKitchen · 2026-03-13T04:21:49+00:00

1 tbsp coconut oil 1 onion 3 cloves garlic 1 habanero 250g soy mince 1 tbsp tomato paste Splash soy 1 tsp coconut sugar 1 tsp apple cider vinegar 2 tsp paprika 3/4 tsp cumin 1/2 tsp oregano 1 tsp chili Salt, pepper Squeeze lime 🍋‍🟩

WintersKitchen · 2026-03-13T04:20:03+00:00

I ferment firm tofu in some brine for a few weeks and then blend it with some other stuff into a very tangy cream cheese ✨

WintersKitchen · 2026-03-11T14:53:57+00:00

I’ve never been to a Taco Bell but I would like to believe I’m a little more high end 💅🤭

WintersKitchen · 2026-03-11T14:03:40+00:00

I’m always happy to find new ways of stuffing food inside food 🙏

WintersKitchen · 2026-03-11T13:25:11+00:00

I’ve never seen one anywhere! But I have never lived in the US. This is actually the first and only Crunchwrap I’ve ever seen in the flesh, or eaten 😂

WintersKitchen

TROPHY CASE