In the Kitchen with: Brooklyn Hircock

Calling all plant-based foodies! This insta-famous face needs no introduction. Meet Brooklyn - the lawyer who can also whip up a marketing strategy and a delicious plant-based meal without breaking a sweat! (amazing, right?). 

We hung out with Brooklyn in her kitchen to chat about why food is her love language, her top vegan food swaps, and why Crumble makes her heart sing. Whether you're a plant-based newbie or a vegan virtuoso, Brooklyn's tips and recipes are sure to inspire your culinary journey. 

Hey Brooklyn, it’s surreal being in your kitchen–we’re so used to seeing it on our screens! Can you spill the tea on what really goes on behind-the-scenes at @theconciouscook_? 

"I've always adored cooking. From a young age, the kitchen has been my happy place. I mean, except when something goes wrong, of course! I love diving in and creating health conscious recipes. This is also [how I came up with my social handle] 'The Conscious Cook'.

“[When I’m not filming content] I’m a qualified lawyer and/or working in marketing in the SEO and content space. So, yeah, a little bit going on haha…but I love it all!” 

Wow, you’re juggling it all like a pro! You mentioned how the kitchen is your happy place, what’s the secret ingredient that makes cooking such a joy for you? 

“[Cooking has] always been so therapeutic. I mean, who needs therapy when you can putter around the kitchen and cook until your soul is content?! It’s the one thing you have total freedom and solitude in. I love being creative and sharing my food with others. It’s kind of my love language I would say.”

You’re definitely speaking our language, when it comes to food. Speaking of which, do you have any fun hacks or vegan food swaps to spice up cooking for our plant-based pals? 

“If you’re plant-based or dairy-free my best vegan mozzarella cheese hack would be tapioca starch. I know it sounds random and I also know it’s not truly cheese…but hear me out. Using tapioca starch when making a cheesy sauce or vegan mozzarella for a pizza topping is the secret to that gooey stretchiness that we all love.” 

“[In terms of cuisine] when I think about the foods I eat and cook most often it would have to be anything Asian or Mexican. I think these two cuisines are so great to create plant-based options with too. And who doesn’t love chilli and garlic?!”

Okay, we’re definitely stealing that tapioca starch hack! Now let’s talk Crumble, we know it’s hard to choose but which product makes your heart go pitter-patter? 

“This is a hard one. There really are so many things haha! Being conscious of my health, one of the best things about Crumble is their non-toxic cookware which is a huge win.” 

“Outside of that, I love the colour range and versatility of the entire range. My favourite colour would have to be the Cream (yes, I am so basic) and my favourite piece of cookware would be the  Deep Fry Pan.” 

Say no more, the Deep Fry Pan is our one true love also! We heard you’re itching to share a recipe with us? Spill the deets, we’re all ears! 

“I love anything with rice noodles and this is one of my favourites. [So, without further ado! Here’s my] Pad Kee Mao aka Drunken Noodles. It’s the most delicious flavour combination!”

Pad Kee Mao (Drunken Noodles)

Brooklyn @theconsciouscook_

Rated 5.0 stars by 2 users

If you love noodles, you have to give this Pad Kee Mao a go! Not only is it fast and easy to whip up, it's packed with flavour and if you're not into spice, you can leave out the chilli in this recipe, but we highly recommend adding in a bit of spice to really amp up the dish.

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Ingredients

• Fresh wide rice noodles
• ½ cup baby corn
• 1 bok choy
• Chinese broccoli
• 1 cup Thai basil
• Beansprouts
• 1 carrot
• 2-3 green onions
• 200g tofu, cubed
• 2 Thai chilis
• 3 garlic cloves
• 1 tbsp oil

For the Sauce

• 2 tbsp water
• 3 tbsp vegetarian oyster sauce
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp coconut sugar
• 1 tsp vegan fish sauce

Directions

1. Start by preparing your vegetables, making them stir-fry ready.

2. Next, minced up garlic and chili. Heat Crumble Deep Fry Pan up with 1 tablespoon of oil. Throw in chilli and garlic. Fry until fragrant.
3. Add your vegetables into your fry pan. Stir frequently. To achieve cooked vegetables quicker, add a splash of water and add the lid on. Sit while preparing the noodles in the next step.
4. Open fresh rice noodles, soak in hot water and delicately separate.
5. Add the vegetables in the fry pan back on the heat, adding in the noodles. Stir in sauce.
6. Once nicely coated, add in basil and then finish with beansprouts.
7. Serve immediately and enjoy!