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Lisa Le – How to Love Your Veggies

Saturday September 9, 8:00 pm to 9:00 pm | Lakeside Terrace | Cooking Demo

Lisa Le - The Viet Vegan

Lisa Le is the quirky vegan food blogger behind The Viet Vegan who likes to keep it real on her YouTube channel! Sharing tips about veganism, ethical living, feminism, and nerdism, Lisa aims to promote a more ethical and sustainable lifestyle through veganism.

For a deliciousness preview, check out Lisa’s website, her youtube channel, or her instagram. You won’t be disappointed by her amazing recipes and mouth-watering food photography.

Bok Choy in Garlic Sauce (Vegan & Gluten-Free)

*** If you like your greens super saucy, up this to 1/2 cup broth or 1/2 cup water + 1 1/2 tsp mushroom broth powder

5 min Prep Time

10 min Cook Time

15 min Total Time


  • 1 tbsp vegetable oil (I used olive, but grapeseed, canola, or vegetable oil blend works just great)
  • 1 small onion or shallot, sliced
  • 3 cloves garlic, minced
  • 4 bulbs of Shanghai or baby bok choy, quartered and washed well
  • 1/3 cup vegetable broth*** (I used 1/3 cup water + 1 tsp mushroom broth powder)
  • 1 tsp cornstarch
  • Salt and pepper to taste


  1. In a large pan or wok over medium heat, cook onion in oil until translucent. Add garlic and cook just until fragrant (about 1-2 minutes), do not overcook the garlic as burnt garlic tastes bitter.
  2. Add quartered bok choy and a splash of the vegetable broth (just to start steaming the bok choy and keep the garlic from burning). Stir fry the bok choy until the tops are wilted. If you like your bok choy super tender, continue cooking until bulb-part is soft. I like them to still have a bit of crunch. Cook to your liking.
  3. In a small bowl, whisk together the remaining vegetable broth and cornstarch to make a slurry. Once the bok choy has cooked to your liking, add the slurry to the pan and stir immediately to coat the greens in sauce. Once thickened, remove from heat and season with salt and pepper to taste. Since I used mushroom broth powder, I didn’t need any salt, but if you’re using unsalted vegetable broth, you may need to add some salt.
  4. Enjoy!

Yields 6 servings

Spinach and Kale Monster Soup

10 min Prep Time

30 min Cook Time

40 min Total Time


  • 2/3 cups uncooked quinoa, rinsed and drained
  • 5 cups vegetable broth
  • 2 medium sized onions, diced
  • 5 gloves garlic, minced
  • 3 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp curry powder (man I love this stuff)
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp chili flakes
  • 1 bunch kale (about 8 cups of the leaves, stalks discarded)
  • 2 handfuls of baby spinach (I’d say about 3-4 cups)
  • 1 lemon, juiced
  • Nutritional yeast flakes for garnish


  1. Cook onions for about 3 minutes in olive oil over medium heat. Add garlic and stir until the onions are translucent and garlic is fragrant.
  2. Add 5 cups vegetable broth and stir occasionally until you reach a boil. Add quinoa and simmer until quinoa is cooked.
  3. Add kale and flatten down leaves until they start to wilt (about 2 minutes)
  4. Quickly add spinach and stir up the kale so spinach is in the water. (about 1 minute)
  5. Blend with either immersion blender or in an actual blender until smooth. Add lemon juice and stir.
  6. Garnish with nutritional flakes and eat!