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Simple, easy, delicious vegan recipes for vegans, vegetarians, and omnivores too! Simple, easy, delicious vegan recipes for vegans, vegetarians, and omnivores too!
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    • Home
    • Soy-Free Tofu
      • PumFu (Pumpkin Seed Tofu)
      • High Protein Chickpea Tofu
      • Split Yellow Pea Tofu
      • More High Protein Soy-Free Tofu
    • Keto Bread
      • Keto Bread Loaf
      • Keto Sandwich Rolls
      • Gluten-Free Sandwich Rolls
      • Keto Pizza Crust
      • Keto Naan
      • More Keto Breads
    • Chinese Bakery
    • Recipes by Course
      • Breakfast
      • Appetizers + Snacks
      • Soups
      • Salads
      • Sandwiches, Wraps, etc.
      • Sides
      • Dinner Mains
      • Dessert
      • Condiments
      • Drinks
    • Food Pyramid
      • Fruit
      • Vegetables
      • Grains
      • Plant-based Milk, Cheese, & Cream
      • Plant-based Protein (Meat Alternatives)
    • Special Diets
      • Gluten-Free
      • Nut Free
      • Soy Free
      • Oil-free
      • Vegan Keto and Low Carb Recipes
    • Lifestyle
      • Personal Blog
      • My vegan story
      • Reviews
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    Author Archive for: "Mary's Test Kitchen"
    Home » Archives for Mary's Test Kitchen » Page 12
    How to Make Peanut Yogurt (plain or roasted)
    By Mary's Test Kitchen
    In Gluten + Soy Free, Gluten-Free, Oil-free, Plant-based Milk, Cheese, & Cream, Sides, Soy Free, Will it Yogurt?
    Posted May 23, 2024

    How to Make Peanut Yogurt (plain or roasted)

    Make creamy peanut yogurt with raw or roasted peanuts at home. Start now and have homemade peanut yogurt in a day!  Will It Yogurt? Peanuts (plain vs roasted) Video This post contains [...]

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    Nijsaku Stainless Steel Tofu Press Review
    By Mary's Test Kitchen
    In Reviews
    Posted May 3, 2024

    Nijsaku Stainless Steel Tofu Press Review

    Is the Nijsaku Stainless Steel Tofu Press as good as it seems? Yes. But what are the downsides? Read on! Nijsaku Stainless Steel Tofu Video Review Specs and Materials The main reason I bought the [...]

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    Stainless Steel Tofu Press Unboxing
    By Mary's Test Kitchen
    In Reviews
    Posted March 25, 2024

    Stainless Steel Tofu Press Unboxing

    Exciting news, friends! After years of casually keeping an eye out, I’ve found a (relatively) affordable stainless steel tofu press! Not only that, you don’t need separate weights for [...]

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    How to Make Homemade Aquafaba
    By Mary's Test Kitchen
    In Beans + Legumes
    Posted March 21, 2024

    How to Make Homemade Aquafaba

    Do you want preservative-free aquafaba that whips up perfectly every time? This homemade aquafaba recipes makes the thickest aquafaba that whips up into vegan meringue in no time. Plus, [...]

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    Vegan Chinese Cream Corn Soup with “Egg Drop”
    By Mary's Test Kitchen
    In Gluten + Nut Free, Gluten-Free, Nut Free, Oil-free, Soups
    Posted January 15, 2024

    Vegan Chinese Cream Corn Soup with “Egg Drop”

    The Vegan Chinese Cream Corn Soup with Egg Drop super comforting and tastes just like the original! The corn makes it sweet and savory while a special ingredient replaces the egg. Video Tutorial [...]

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    Creamy Vegan Leek Soup with Crispy Sage
    By Mary's Test Kitchen
    In Gluten + Soy Free, Gluten-Free, Soups, Soy Free
    Posted January 15, 2024

    Creamy Vegan Leek Soup with Crispy Sage

    The smoky flavor of crispy sage takes this creamy vegan leek soup to the next level! Without any dairy or flour, this rich and savory soup is perfect for this time of year.   Why [...]

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    Recent Posts
    • Aged Sesame Cheese! Will it Cheese?
      Aged Sesame Cheese! Will it Cheese?
      October 3, 2026
    • Will Pumpkin Seed Yogurt?
      Will Pumpkin Seed Yogurt?
      October 2, 2026
    • Will TOFU Tempeh?
      Will TOFU Tempeh?
      September 21, 2026

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    About Me

    I’m Mary Lin, vegan recipe developer, YouTuber, and cat person. Chinese Canadian, born & raised in Vancouver, BC (currently in Calgary, Alberta) on a mission to veganize all my favourite comfort foods from Canadian, Cantonese and other Asian cuisines! And make them easy without sacrificing flavour. What should I veganize next?

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