vegan miam

Based part-time in Oregon and elsewhere, Rika runs a travel and food blog, vegan miam with her partner Doni covering vegan food, products, recipes, air travel and eateries around the world.

Paresa Resort Phuket: Vegetarian Street Food Festival Package

Two years ago we had one of the most remarkable, enlightening and enjoyable experiences when we traveled to Thailand for the Phuket Vegetarian Festival. During the 10-day Phuket Vegetarian Festival, vegan food is a primary component of the rituals and traditions of this holy celebration. Across the island kitchens are prepped and menus are transformed to go vegan ....more

Choosing Raw Book Review + Giveaway (3 Winners)

I have been an avid reader of Gena Hamshaw’s Choosing Raw blog for some time now. If you aren’t already familiar with her site, take a moment to check out her inspirational efforts to deliver nutrition and support for people seeking to live healthier lives on a plant-based diet. She is a certified clinical nutritionist who speaks openly about her own history of eating disorders and recovery ....more

Interview: Gena Hamshaw of Choosing Raw

I recently had the pleasure of interviewing Gena of Choosing Raw, a woman whom I admire greatly for her strength, her knowledge and her passion for veganism. ...more

Choosing Raw: Raw Corn Salsa

Perfect. That’s all you really need to know about this recipe. But don’t take my word for it, try it and find out for yourself ....more

Choosing Raw: Asparagus Quinoa Sushi Rolls

The combination of asparagus and avocado provide the crunch and cream to this roll while the quinoa holds up remarkably well inside the nori without falling apart like you might expect. This recipe made 5 sushi rolls, enough for 3-4 people. These were great leftover and since they held up so well in the fridge I could really see these being perfect for a packed lunch ....more

3 Vegan Eats in Hong Kong

Going back a few months, we finally got around to visiting Hong Kong for the first time. In April we spent a week in Hong Kong, staying in Mong Kok (旺角), Kowloon – one of the busier, more densely populated and more Chinese districts of the city. Streets here are largely packed full of locals but head over towards Nathan Road and regardless which direction you are heading, you suddenly have this sense of swimming upstream against waves of tourists ....more

Vegan Beer Flatbread

Let’s talk about that vegan beer flatbread I’ve been raving about lately and there are only five core ingredients to make it: bread flour, yeast, garlic powder, vegan beer and salt. We’ve used it to make perfect calzones (coming soon on the blog), wraps, and even crispy pizzas using a different cooking method. The recipe is adapted from The Beeroness’ Homemade Garlic Beer Pita Bread ....more

Cici: 5 Vegan Eats in Hanoi

Here on Vegan Miam, Cici is taking us to her hometown to share Five Vegan Eats in Hanoi, Vietnam! Cici was born and raised in Hanoi, Vietnam and has been vegan for two years. Having recently spent nearly five years studying in the UK, Cici is now back in Vietnam where she is focusing on vegan-related work whilst constantly striving to promote veganism in her homeland ....more

Caramelized Angelcots

It’s been a crazy week, we’ve hardly been back from Turin and we are right back in the grind of things. Along with settling back in and cooking up some meals in the comfort of my own kitchen, I have been busy helping a blogger friend migrate from Blogger to WordPress and I am relieved that we are near completion! So as summer flies right on by, I must share a special piece of summery produce from Frieda’s Inc that we had the pleasure of trying and since the season for these is June-July, you can look for them next summer! ...more

Creamy Basil & White Bean Hummus

Along with all the buzz of packing and prepping, we always find ourselves trying to thin out our fridge and pantry before we head out on another trip. In the days leading up to our departure to Turin we had a scattering of produce leftover from our visits to the Farmers’ Markets earlier in the week, but most of the produce had a purpose. Somehow though we ended up with an extra bunch of basil, without any clue what to use it for ....more