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Thriving On Plants

50 episodes in the feed.


Cherie Tu is Thriving On Plants

11 Sep 2016 at 6:26pm
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(You can really use any muesli/cereal/toppings you like)

I used:

- 1 cup caramelised buckinis

- 1 cup @tableofplenty nutty muesli (

- Handful almonds

- Handful pepitas

- Coconut flakes

- Strawberries

- Blueberries

- Kiwifruit

- Passionfruit

- Cacao nibs

- Hemp seeds

Add in almond milk and enjoyyyyy! :)


Love their vegan options so much!! Honestly never fails to impress me every single time I go... not to mention the view is spectacular :P


- No idea how much water I used but I used a medium size saucepan and filled it up 3/4 of the way

- 2 tbsp light soy sauce

- 1 tbsp dark soy sauce (optional)

- 2 tbsp vegan fish sauce (if you don't have any, replace with soy sauce)

- 2 tbsp rice wine vinegar

- 1 tsp coconut sugar

- 2 tbsp Asian vege stock powder (it definitely has a different taste to the ones you usually get from the supermarkets, it has a more Mushroomy taste and suits the broth more)

- 1 onion, roughly chopped

- 1 thumb of ginger, thinly sliced

- 1 tbsp green onion, sliced (white/light green part)

- Bokchoy

- Carrot

- Spinach

- Mushrooms

- any other veg of your choice or tofu (didn't have any at home this time around)

- Noodles of your choice


1) Add all stock ingredients into the saucepan

2) Bring to a boil

3) Pop lid on and lower heat to low to simmer for 30 minutes (the longer you simmer the more flavour you'll get)

4) In the meantime, cook noodles + veg

5) When stock is done, add noodles into a bowl followed by stock + veg

6) Top with fresh chilli, coriander, sesame seeds & fried onion!

7) Enjoy :)

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♫ Music ♫

■ Tropical Smoothie by Joey Pecoraro

Creative Commons — Attribution 3.0 Unported— CC BY 3.0

Music provided by Audio Library




✖ SNAPCHAT: cherietu

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