Little Green Kitchen

Little Green Kitchen Little Green Kitchen is a cooking studio helmed by Chef Shalu Asnani, former lawyer, now passionate foodie with an obsession for luscious vegetarian food

Little Green Kitchen (LGK) is the brainchild of former lawyer Shalu Asnani to prove that vegetarian food can be exciting by offering creative cooking classes as well as tantalizing recipes through her food consulting, private chef and catering services. The self-confessed foodie’s foray into the world of professional cooking was first born in Beijing at renowned cooking school, The Hutong, where t

hrough serendipity, she found herself at the helm of their various vegetarian cooking classes. Inspired, Shalu went on to earn the prestigious Cordon Vert Diploma from UK’s leading vegetarian cooking school, Cordon Vert before returning to Singapore to set up LGK. Together with the secret family recipes gained from the kitchens of her childhood, LGK creates mouthwatering and healthy vegetarian recipes spanning a wide variety of repertoires: from Asian street food to contemporary Western cuisine for individuals and restaurants. Her classes at Palate Sensations are also very popular and excitingly, Shalu’s cookbook bursting with the crème de la crème of her favorite recipes is in the works.

Jumping on this trend because… why not? 😊Years ago I never imagined I’d be where I am today. Grateful to still be enjoyi...
13/08/2026

Jumping on this trend because… why not? 😊

Years ago I never imagined I’d be where I am today. Grateful to still be enjoying the journey 🙏❤️

03/08/2026

I just wrapped up a 2-day plant-based training with the kitchen team at Mövenpick BDMS Wellness Resort Bangkok, and enjoyed every minute
🌱 😊
Ten chefs, two days, one goal: giving every guest — no matter their preferred diet or dietary restrictions — something on the menu they’ll genuinely love. We worked through plant proteins, egg substitutes, plant-based desserts, and bold sauces that delivered using only whole food plant-based ingredients.

What I loved about it was how interested and committed this team was. Not just ticking a box for “plant-based options,” but really wanting to understand the how and why — so they can adapt on the fly for whatever comes in through the kitchen door, whether that’s a vegan request, a nut allergy, or a guest who just wants a genuinely healthy and delicious meal.

Every hotel and team has unique needs, so every training is different too. I get to design something specific, work alongside the kitchen team, and help them get exactly where they want to go. And doing it at a place like this — surrounded by lush grounds, proper fitness facilities (including a running track!) with a complete wellness vibe - well, that was the icing on the cake!

Grateful as always to be able to do the work I do 🙏🌱✨

So many of you replied to ask for the recipe of my High protein, low sugar double choc muffins so am posting it here ❤️T...
03/07/2026

So many of you replied to ask for the recipe of my High protein, low sugar double choc muffins so am posting it here ❤️
They are really a delicious treat with your favourite cuppa ☕️ 👌

Enjoy baking and happy weekend! 😀

Ingredients:
1 cup almond milk
1 tsp apple cider vinegar
1 cup buckwheat flour
1/2 cup almond flour 
1/2 cup unsweetened cocoa powder
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1/3 cup olive or avocado oil
1 banana, mashed
1 tsp vanilla extract
1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water or almond milk)
1/2 cup dark chocolate chips

1. Preheat oven to 180 degrees C. Line a muffin pan with liners and spray them lightly with oil. 

2. Combine almond milk and apple cider vinegar in a cup and set aside to curdle. This is your vegan buttermilk.

3. In a large bowl, whisk together flours, cocoa powder, sugar, baking powder and salt. Add buttermilk, oil, banana, vanilla and flax egg into the dry ingredients. Stir gently but don’t overmix.

4. Fold in chocolate chips and fill muffin cups 2/3 full. 

5. Bake for 22-25 minutes, until a toothpick inserted in the middle comes out mostly clean. Let them cool for 5 minutes in the pan, then transfer to a cooling rack. Enjoy!

I just got back from a week in Croatia and absolutely loved it 🇭🇷 One of the most beautiful countries I’ve been to but a...
20/06/2026

I just got back from a week in Croatia and absolutely loved it 🇭🇷
One of the most beautiful countries I’ve been to but also some of the hardest plant-based hunting I’ve done in a while🌱
Croatia is seafood country, through and through. Most coastal menus are built around the day’s catch — and plant-based diners are often an afterthought. And when there is a vegetarian option, a creamy pasta is almost always the default. Plant-based food takes more digging but when you find the right places, it’s so worth it 👇

📍 Dubrovnik
🍽️ — so lucky to have discovered this right next to our hotel! Japanese-Italian fusion with big, bold flavours and lots of spices. Not what I expected to find in Dubrovnik’s old town, but it was a great start to our trip 😊

📍 Korčula
🍽️ — Much harder to find vegan food in Korcula so Silk was a godsend. A pan-Asian fusion and izakaya spot on the promenade with an absolutely stunning view. Sushi, curries, and the best crispy tofu I’ve ever had.

📍 Split
It was actually really easy to find vegan options in Split which surprised me. These 2 really stood out.
🍽️ Barakocula — Right in the city centre with a gorgeous courtyard, and solid, wholesome plant-based food.
🍽️ — Despite limited access to plant-based ingredients in Croatia, the creativity here stood out. Smoked tofu sliders and polenta crusted tempeh was just outstanding.
☕ Kokantun — Had to throw this in as the best proper coffee of the trip with plant-based milk sorted!

And don’t forget to wash it all down with a glass of Pošip or Grk — the local Croatian whites that pair so well with plant-based food 🍷🌱

Save this post if you’re headed to the Dalmatian coast!

28/05/2026

Last week, I had the honour of stepping into one of Bangkok’s five-star kitchens — not to cook for guests, but to empower the chefs who do.

I delivered a 3-day immersive plant-based culinary training for the kitchen team at the Jubilee Prestige hotel, designed to help them craft meals that are nourishing and different! We explored:
🌱 High-protein plant-based dishes that truly satisfy
🌱 Smart egg substitutes that do not compromise on flavour
🌱 Indulgent plant-based desserts
🌱 Powerful whole-food sources

The highlight? We ended the training with a plant-based MasterChef competition 🏆 — where the chefs had to showcase everything they’d learnt. The creativity, the passion, the flavours… I was blown away. These chefs didn’t just absorb the techniques, they made it their own.
This training program wasn’t about restriction. It was about showing the team that plants can be the star of the show. 🌱✨
And watching these chefs light up as they discovered new techniques and pushed themselves to new heights? That is exactly why I do the work I do 😀

Excited to share what’s happening in March at Little Green Kitchen 🌱😀A lovely mix this month catering to all cooks — eve...
04/03/2026

Excited to share what’s happening in March at Little Green Kitchen 🌱😀

A lovely mix this month catering to all cooks — everyday baking, high-protein meals, comforting Indian flavours and a deep dive into plant-based cooking for helpers who cook for the family.

If you’ve been wanting to cook more plant-based food that actually works in your kitchen — this is your cue.

Small interactive sessions with plenty of hands-on cooking. Lots to taste 😋. And recipes you’ll want to make again and again.

Come on your own or bring a friend — good food always loves good company 💚

DM to book or visit the link in bio.

A little round-up of what I created in Feb that made me really happy 😀✨1. Crispy sweetcorn and kale fritters with homema...
04/03/2026

A little round-up of what I created in Feb that made me really happy 😀✨

1. Crispy sweetcorn and kale fritters with homemade Sriracha 😋
2. Spicy tofu and tempeh krapao 🌶️
3. Banh Xeo (I could literally eat this on repeat!)
4. Super moist orange, olive oil and saffron muffins 🍊
5. Caramelised Miso-glazed eggplant 🍆
6. Simple and tasty chickpea omelette with vegan pesto
7. Vegan cinnamon French toast 👌
8. Incredibly fluffy gf almond flour naan that we had with chickpea and spinach curry 🌶️
9. Kung Pao Tofu - that I hadn’t made since I lived in Beijing! 😀
10. A truly fusion dish of borlotti bean coconut curry with crispy tofu and coriander-chilli oil 😂
11. Grain free granola that I literally sprinkle on everything!

Grateful that I had time to experiment, get inspired and plan what goes into future menus. This is the part of work I truly enjoy but don’t always have time for, so Feb was really fab for that 😀

Watch this space for my new creations coming to life in my classes and hope to cook with you soon 🧑‍🍳🌱

Now that we’re done with detoxing in January 😊, February is all about consistency and cooking food that feels good ✨We a...
04/02/2026

Now that we’re done with detoxing in January 😊, February is all about consistency and cooking food that feels good ✨

We are diving into vibrant and nourishing meals that are layered with bold spices, fresh herbs, and techniques you’ll actually use at home. Down-to-earth real food, loads of flavour, and plenty of hands-on cooking.

Think fresh, balanced dishes where nutrition meets flavour — no compromises, just really good food, cooked with love ❤️

Spots are limited — book your February cooking class via the link in bio and come cook with me 🧑‍🍳🌱 As always, I’m here if you have questions 😊

eatwelllivewell

25/01/2026

We started the year gathered around the kitchen, cooking, chatting, and sharing good food… it was heartwarming to see so many friends and families coming together and using this time to reconnect, and gently reset as the year begins 😊

No strict resolutions or diets here. Just simple, mindful cooking, using whole foods and cooking with love! And finding our rhythm in the kitchen again ❤️

Cooking and eating well isn’t a trend—it’s a way of living that supports us every single day. And I’m so happy to be here, helping make it feel easy, joyful, and doable 🧑‍🍳

More nourishing, feel-good classes coming your way soon. Stay tuned for more good food 🌱✨

Thank you 2025 🙏I’m grateful for the opportunities, the highs, and just as much for the lows that gave me clarity, persp...
01/01/2026

Thank you 2025 🙏
I’m grateful for the opportunities, the highs, and just as much for the lows that gave me clarity, perspective, and reminded me why I started Little Green Kitchen in the first place.
Being able to host a wellness cooking workshop at a retreat in the Philippines, collaborating on a meaningful project with the Westin Group in Vietnam, being on my first podcast, receiving Tripadvisor’s Travellers’ Choice Award 2024, returning for a workshop with DAMedSuites, and launching kids’ cooking workshops — something so close to my heart. ❤️

Watching these quiet efforts come together has been incredibly fulfilling.
But what means the most will always be my students. Your messages, photos of dishes you recreate at home, the joy you feel cooking for your families and their compliments — those small notes truly make my day in more ways you can imagine 🥰

Of course, there were moments of doubt too.
Running a niche business comes with uncertainty, wearing all the hats can feel heavy, and there were times when it honestly felt like too much. But those moments pushed me to reflect — and every time, the answer was the same.
I’m here because I want to help people understand the nuance of plant-based cuisine, and to eat in a way that feels nourishing, happy and sustainable. That’s it. And that’s enough for me to keep learning, growing, and getting better at what I do. 😊

As many of you know, Nik is a huge part of my food journey. Raising him vegetarian has pushed me to understand plant-based food on a much deeper level — making sure every meal at home is both nutritious and delicious (especially for a little foodie like him!). Watching his love for food and sustainability grow reminds me that I’m exactly where I’m meant to be.

Grateful to share this space and journey with all of you and ready to embrace 2026 with open arms and curiosity 💚🌱

Happy New Year friends 🥳

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1 Hacienda Grove
Singapore
457908

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