Hi.

Welcome to my site. Here you will find exciting mashups of my very own recipes for the everyday home cook. I draw influences from my days working as an Executive Chef at my own Chinese restaurant in Downtown San Francisco, as well as inspiration from various cuisines I experience from all my travels. 

ENJOY!

Chef Kathy Fang
Frozen Vegan Coconut Strawberry Bars

Frozen Vegan Coconut Strawberry Bars

These delicious frozen bites double as: 

1.Sweet guilt free treats when you get those gnarly sugar cravings: think frozen cheesecake:)

2.Flavorful “ice cubes” perfect for blending into smoothies. 

RECIPE: Frozen Vegan Coconut Strawberry Bars

Ingredients:
1.5 cups of raw cashews (soaked in water for a few hours so it softens)
1/4 cup of lemon juice
1/3 cup of melted coconut oil
1/2 cup coconut milk
1/4 cup sugar free maple syrup or agave
1/4 cup fresh strawberries

Method:

1. Blend everything together in a vitamix blender until smooth.
2. Pour into a greased sheet pan lined with wax paper strips to make removing easy.
3. Place the sheet in the freezer and let it chill for 10 minutes.
4. Take the pan out and layer slices of fresh strawberries. Put back in the fridge and freeze
5. Remove from pan after 2 hours. Let it sit for 5 mins and the slice into small cubes
6. Place the small cubes in a container or ziplock bag.

ENJOY!

Low Carb Tofu Kale Tacos

Low Carb Tofu Kale Tacos

Metaxi Mas: One of the best local restaurant in Santorini

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