Vegan Salmon Crispy Rice

I saw this on an episode of Queer Eye and wondered how it would turn out so I found a non-vegan version on TikTok and tried to replicate it :)
It was actually very delicious!

Vegan Salmon Crispy Rice

Ingredients

2cups cooked sushi or short grain sticky rice

2Tbls rice vinegar

6oz faux salmon (I used store bought but you could use the watermelon salmon sashimi recipe!)

2Tbls vegan mayo (I used Veganaise)

2 tsp soy sauce (I used tamari)

1 tsp sriracha 

1 Tbls sesame oil

1 green onion chopped 

Sprinkle of sesame seeds

1x Avocado, sliced

Method

Cook sushi rice ahead of time, mix in rice vinegar. (You can prepare as you would sushi rice if you prefer, the aim is for it to not fall apart when you fry it.) Line a 8" x 8" pan/tray and add the rice smoothing it down flat with the rice spatula, covering the top with cling film. Refrigerate for at lest 2 hours.

Meanwhile get the vegan salmon ready by chopping into small cubes and adding in the vegan mayo, soy sauce, sriracha, sesame oil, green onions and sesame seeds.

Slice the avocado thinly and set aside.

Once rice is ready slice into squares and heat some oil in a non-stick pan on a med-high heat. 

Sear both sides of the rice squares until golden brown and place aside on some paper towels. You may need to do a couple of batches.

Once the fried rice squares are cool enough to touch arrange them on the serving plate, top them with a spoon of the vegan salmon mix following by the avocado slices.

This was so delicious! My first batch of rice fell apart because I forgot the vinegar so I turned it into a poke bowl.

Fermented Cabbage (Sauerkraut)

This is a simple recipe from Hilda's Kitchen. I kept it in the fridge for weeks before I ate some and so far it's been in there a few months and still delicious! 

Fermented Cabbage (Sauerkraut)

Ingredients

1 large cabbage (2 lbs)

2 cloves garlic (slivered)

2 tablespoon sea salt (divided)

1 teaspoon coriander

1 teaspoon mustard seeds

1 teaspoon caraway seeds

1 teaspoon crushed red pepper (optional)

3 cups filtered water

Method

Remove the outer leaves of the cabbage then wash thoroughly then chop the cabbage and add it to a large non-metallic bowl. Add slivered garlic, spices, and 1 tablespoon salt. Stir to combine.

Let the cabbage sit for at least 15 minutes then stir once more.

Pack the shredded cabbage mix into 2 sterilized, wide-mouthed 1-quart mason jars (or 4 half-pint jars) using a rubber spatula or non-metallic spoon.

Combine 3 cups of water and the remaining 1 tablespoon salt and stir to dissolve. Pour over the cabbage until it reaches the rim of the jar. Loosely cap the jar with a sterilized lid.

The cabbage will begin to bubble as it ferments, so place jars on a rimmed tray or glass dish to catch the juices. Store somewhere cool (between 65 and 72 degrees F).

Every few days, look inside the jar to see if the water level has fallen below the rim. If so, top it off with more salt water, using 1 ½ teaspoon of salt for every cup of water. If the cabbage is floating to the surface, push it back down until the cabbage is submerged.

You can ferment your sauerkraut for 1 to 3 weeks, tasting it every few days, until the desired flavor and texture is achieved.

Vegan Poutine

Vegan mozzarella recipe by Healthy Kitchen. Original gravy recipe from I Wash You Dry

This was my second attempt at Vegan Poutine but I found a winning combo! We can thank Canada for this serious comfort food in the cold winter months! I went the simple route but I think it would be really good with mushroom gravy or onion gravy too! 

Vegan Poutine

Ingredients

Fries or tater tots.

Vegan Mozzarella chunks

Gravy of choice

Green onions for serving

Vegan Mozzarella Recipe

Ingredients

½ cup raw cashews or blanched almonds*

¼ cup tapioca starch

2 tablespoons nutritional yeast

¾ teaspoon sea salt

1 tablespoon white vinegar

1 cup water

Method

Add everything to your blender and process, starting on low speed and increasing to high speed until smooth.

Pour the liquid into a small sauce pot or pan and cook over medium heat, stirring constantly. You will see the mixture go from liquid, to lumpy, to eventually a big ball of cheese. This process will take about 3-4 minutes. Make sure to keep stirring so it doesn't burn.

Serve hot with crackers, chips or veggies for dunking. Or scoop onto pizza, or into a grilled cheese.

Gravy Recipe

Ingredients

4 tbsp vegan butter

1/2 tsp black pepper

1/4 cup all-purpose GF flour

1 cup vegan chicken broth (I used Massel)

1 cup vegan beef broth (I used Massel)

Method

Melt butter over medium-low heat. Sprinkle in the pepper, whisk to combine.

Slowly add in 1/4 cup of flour, constantly whisking to combine. After a minute or two of whisking the mixture will be thick.

Combine the broths in a measuring cup and slowly begin to pour into the flour mixture, whisking constantly, until smooth and well blended. Allow to cook several minutes until thickened.

Toss together the hot french fries with cheese in an oven proof dish or skillet. Pour your desired amount of gravy on top and pop back in the oven for a minute or two to let the cheese melt even more. Serve immediately. Enjoy!

Holiday Dressing (Stuffing) - Two Ways

 Holiday Dressing (Stuffing) - Two Ways

Vegan Pecan Stuffing

Ingredients

8 cups GF bread of choice, cubed

1 cup large yellow onion, chopped

1½ cups celery, chopped

7-8 white mushrooms, chopped

1 tbsp dried thyme, minced

1 tbsp fresh rosemary, minced

2 tbsp fresh sage, minced

2 cups vegetable broth

½ cup pecans, chopped

½ tsp Pink Himalayan or sea salt

½ tsp black pepper

Method

Preheat oven to 400°F. 

Start by spreading the cubed bread out over a cookie sheet. Bake in the oven for about 25 minutes (stir at the 10 minute mark), until it's dry.

In a large pot, oil-free sauté the onions, celery and mushrooms for 5 minutes (just add a bit of the veggie broth if it's sticking), until softened. Add the herbs and salt and pepper. Mix it up, then add 1½ cups of broth. Add the bread and pecans then mix everything well. The stuffing should be moist, but not soaking wet. If your stuffing is still a little dry, keep adding a bit of veggie broth until it's moist (you shouldn't need more than 2 cups total)

Bake in the oven for 1 hour.

Let cool 15 minutes, then place in the fridge.

When you're ready to serve it, take it out of the fridge, slice in 1 inch slices, wrap it back up and bake for 20 minutes at 350°F.

Tofu Turkey Stuffing

Ingredients

About 4 cups of gluten free bread cubes ( or use oatmeal or whole wheat bread cubes)
1/2 cup almonds, coarsely chopped and toasted
1 small-medium red onion, chopped
1 celery stick, chopped
1 apple, peeled and diced ( i kept the peel)
1 tsp oil for frying
1/2 tbsp fresh sage, cut into thin strips
1/2 tbsp chopped cilantro or parsley
1/4 tsp crushed red pepper
1/4 tsp ground peppercorns
1/4 tsp ground nutmeg
1/2 tbsp maple syrup
1/2 tbsp balsamic vinegar
1/4 cups dried cherries
1/2 cup no-salt vegetable broth or water

Method 

Place the cubed bread cubes on a baking sheet and bake them in a preheated 225F oven for 20-30 minutes or until dry and crisp.
Meanwhile, heat a skillet. Add about 1 tsp oil and saute the onions and cook for 3-4 minutes or until soft. Add celery and saute for 2 minutes more.
Stir in the apples along with other seasonings. Cook for 5 minutes. Add maple syrup and the vinegar and remove from heat.
Combine the bread cubes along with apple mixture. Stir in almonds and dried cherries. Transfer to a greased baking sheet and pour broth over the top.
Cover with foil and bake for 20-30 minutes or until the stuffing begins to brown on top. You can make a crisp filling by removing the foil and baking for 10 minutes more.

Cranberry-Glazed Roasted Butternut Salad

I saw this receipt on a vegan Facebook post (no source given) and thought it would go well with our Friendsgiving dinner!

This fall-inspired salad brings together roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with tangy cranberry glaze, creamy goat cheese, and extra cranberries for a delicious balance of sweet and savory flavors.

Cranberry-Glazed Roasted Butternut Salad

Ingredients:

For the Roasted Vegetables:

1 small butternut squash, peeled and cubed

1 lb Brussels sprouts, trimmed and halved

2 medium sweet potatoes, peeled and cubed

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried thyme

For the Cranberry Glaze:

1/2 cup cranberry juice

1/4 cup dried cranberries

2 tablespoons maple syrup/date syrup

1 tablespoon balsamic vinegar

Finishing touches;

4 oz vegan goat or feta cheese, crumbled 

1/2 cup dried cranberries (for garnish)

1 tablespoon fresh parsley, chopped (optional)

Method

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C).

In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.

Spread the vegetables on a large baking sheet in a single layer.

Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

Step 2: Prepare the Cranberry Glaze

While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.

Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.

Step 3: Assemble the Salad - Once the vegetables are roasted, transfer them to a large serving bowl.

Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.

Sprinkle the crumbled goat cheese and extra dried cranberries on top.

Step 4: Garnish with fresh parsley, if desired, and serve warm.

Marinated Vegan Feta/Goat Cheese

 Original recipe from Cheese Knees. I used Violife vegan feta but you could easily use tofu or another brand vegan feta style cheese. Mine looks crumbly in the photo because I had previously frozen the cheese and then thawed (do no recommend).

Marinated Vegan Feta/Goat Cheese

Ingredients

¾ cup olive oil separated

3 cloves garlic sliced

½ teaspoon red pepper flakes

½ teaspoon dried thyme

8 oz. tofu or vegan feta cut into 1/2" squares

¼ white onion sliced

Rind of a whole small lemon

6 leaves fresh basil

Method 

Heat a small skillet over medium/high heat. Add 2 tablespoons of olive oil. When the olive oil is fragrant, add the garlic to the pan. Sauté the garlic for 1-2 minutes until fragrant.

Remove the skillet from the heat and add it to a large measuring cup with a pour spout.

Whisk in the remaining olive oil into the hot olive oil and garlic. Add the red pepper flakes, dried thyme, and salt to the olive oil and whisk. Set aside.

Place the goat cheese rounds into a large Mason jar. Carefully tuck the onion slices, lemon rind and basil around the goat cheese. Pour the olive oil mixture over the goat cheese and cover the Mason jar.

Gently turn the Mason jar upside down a few times and let the goat cheese marinate for 1-3 hours in a cool, dark place (but not in the refrigerator). Enjoy immediately.

If you are not going to use the marinated goat cheese the day of, place the mason jar in the fridge for up to 5 days.

Remove the goat cheese from the fridge 30 minutes before using to allow the olive oil to come to room temperature.

Brussels Sprouts with Gochujang Aioli

Original recipe by Alexander Yim published in Northeast Florida Edible magazine. The original recipe was great but I found frying the Brussels Sprouts a little greasy for my taste so I recommend cooking in the oven as in Glazed Brussels Sprouts.

Brussels Sprouts with Gochujang Aioli

Ingredients

2 Lbs Brussel Sprouts, washed, bottoms removed and halved

spray oil

salt & pepper to taste

For Aioli;

1 cup vegan mayo

1-2 Tbls gochujang paste

1/2 tsp minced garlic

1/2 tsp onion powder

1/2 Tbls agave

Salt & pepper to taste

Garnish

Mint leaves

crushed peanuts

Method

Preheat oven to 425°F and set an oven rack in the middle position. 

Line a baking sheet with heavy-duty aluminum foil.

Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. 

Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.

While roasting Brussels Sprouts mix together the Aioli ingredients in a small bowl and whisk gentle to combine.

Serve Aioli either in a dipping vessel or mix through. Top with mint leaves and crushed peanuts.

Mini Spinach & Cheese Frittatas

Easy Mini Frittatas for your next gathering! You really can add your own ingredients. I made spinach and feta since it's always a crowd pleaser! Here is another recipe on the Just Egg website as well.

Mini Spinach & Cheese Frittatas

Ingredients

Just Egg - 1 bottle

1/2 tsp Black salt

I bag 10oz frozen spinach (defrosted and water squeezed out)

1/2 container Follow Your Heart feta crumbles or Parmesan

1/2 cup Follow your Heart or Violife shredded mozzarella (Miyoko's liquid Mozz would work well too)

1/2 onion, chopped finely

1/4 tsp fresh ground black pepper

Method

Preheat oven to 375F.

Lightly sauté or fry the onion until clear and put aside.

In a mixing bowl mix the Just egg, pepper and black salt.

Add in other ingredient and combine.

Lightly oil spray your mini muffin tray and spoon around 2 Tbls of mixture into each space.

Bake for 20-30 minutes or until it looks mostly set and the bottom is slightly brown.

Leave to set and cool to near room temperature before serving.

The feta looks like it's melting everywhere but once it cools a bit it will set.

Spicy Asian Cucumber Salad

My daughter pulled this from a TikTok video. Perfect side dish for any Asian bowl or meal :)

Spicy Asian Cucumber Salad

Ingredients

10-20 Pickling cucumbers, sliced into 1/4" rounds

1/4 cup GF soy sauce

2 cloves garlics minced

1tsp ginger minced

2Tbls rice vinegar 

1/2-1 tsp chili oil

3 Tbls agave

2 Tbls sesame seeds

Method

Cover sliced cucumbers with salt for 5 mins, rinse well and drain.

Add all sauce ingredients into a small bowl and whisk till well combined.

Pour over drained cucumbers.

Asian Style Eggplant

Original recipe from The Delicious Crescent - I love that you can use regular eggplant! 

This is a great side dish for Asian style bowls and meals.

Asian Style Eggplant

Ingredients

1 pound eggplant Italian, Japanese or globe variety, medium size

¼ teaspoon salt some will be wiped out

4 tablespoons sesame oil divided

1 tablespoons sesame seeds toasted

1 tablespoon ginger peeled and minced

2 cloves garlic grated, optional

1 teaspoon red pepper flakes mild or chopped red chili pepper

½ teaspoon paprika try smoked paprika, optional

2 tablespoons soy sauce low sodium, adjust per taste

2 tablespoons rice vinegar

1 teaspoon maple syrup or sugar

2 tablespoons chopped cilantro

2 tablespoons chopped green onions

Salt adjust per soy sauce

Method

Preheat oven to 425F.

Wash the eggplant, wipe it dry and cut it into ¾ inch slices. 

Line a baking sheet with foil or parchment paper (I use silicon baking mats which are reusable and easy to clean!)

Pat dry eggplant with paper towels to remove any excess moisture. 

Slice into 1/3" rounds and brush the slices evenly with about 2 tablespoons oil. 

Arrange eggplant in a single layer.

Bake until fork tender for about 30 to 35 minutes.

Remove from oven and allow to cool to room temperature.

In a saute pan, heat remaining oil at medium high. Add sesame seeds and toast lightly. 

Add ginger, garlic and stir then add red pepper flakes and paprika. 

Turn off the heat and let the spices steep in oil for 2 minutes, until they release some color. 

Stir in soy sauce, vinegar and maple syrup.

Add roasted eggplant, green onions, cilantro and toss well to coat. 

Serve with steamed rice. I used as part of an Asian style bowl for lunch prep.

Turmeric Cauliflower Steaks

This recipe of Antoni Porowski's was from an episode of Queer Eye and although he wasn't specific about the measurements and I had to wing it I have to admit it was pretty delicious!

Turmeric Cauliflower Steaks

Ingredients

1 Cauliflower head

1 tsp turmeric powder

1 tsp salt

2 Tbls olive oil

2 cups vegetable stock (I used Better than Bouillon Vegetable)

Dressing

Juice of a lime

1/2 Tbls maple or agave syrup

1 Tbls chopped cilantro

1 tsp chili paste/sambal olak/chili flakes

Method

Preheat oven to 325F.

Remove outer leaves of the cauliflower but leave the stalk and baby leaves.

Slice down the centre and then slice each piece again. 

You're left with 2 large steaks, but I through the smaller ones in too.

In a large oven safe skillet or pan  cover the bottom with olive oil salt and turmeric and rub the steaks on both sides in the mixture.

Over a medium heat sear on both sides for a few minutes until browned.

Once seared on both sides pour in broth and place in oven for 15-20 minutes.

While the cauliflower steaks cooking whisk the dressing ingredients in a small bowl and set aside. Incorporate as much or little chili as you like depending on your spice level.

Once cooked remove steaks from the stock, add to serving plate and drizzle dressing over the top before serving.

Warm Artichoke & Spinach Dip

This recipe originally from Simple Veganista is sooo good and doesn't use any processed food.

Warm Artichoke & Spinach Dip

Ingredients

1 ½ cups raw cashews, pref. soaked

2 – 4 tablespoon nutritional yeast or 1 tablespoon mellow miso

1  ½ teaspoons garlic powder or 2 – 3 garlic cloves, minced

1 ½ teaspoons onion powder

1 teaspoon mineral salt, plus more as needed

salt + pepper, to taste

juice of 1 small lemon or 1 – 2 teaspoons apple cider vinegar

1 ½ cups unsweetened plain almond milk (or your favorite) or water

10 – 14 oz. spinach, frozen or fresh (see notes)

1 can (14oz.) artichoke hearts in brine, drained and finely chopped

Method

Preheat oven to 400 degrees F.

Soak, covered with 1 inch of very hot water for 5 – 10 minutes to help soften them up so they blend ultra creamy. If you have nut sensitivities, soak the cashews in cool water for 2 – 3 hours to aid in digestion.

Dice the artichoke hearts and prep the spinach.

Using your favorite blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavor, adding more of anything as needed.

In a small or medium sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine. Wipe along the rim of the baking dish before baking for clean finish if you like.

Place in the oven, covered for 10 minutes, remove cover and bake another 10 minutes. Feel free to adjust the cover at any time to your preference (for me, sometimes I leave it covered the entire time).

Serve as is or give a good stir before serving. This dip is great warm or at room temperature, and is delicious scooped up with a sliced baguette or homemade crusty bread, pita chips, crackers or fresh vegetable sticks.

Note:

Spinach: If using frozen, let thaw and squeeze the excess water before using. From fresh, use about 10 oz. , steam the spinach first, give a rough chop, drain any excess water.

Make ahead: Make the recipe as directed, without baking, and place it the refrigerator for 1 – 2 days until ready to bake.

Chipotle Sweet Potato Fries

 Original recipe from The Fitchen. Perfect for fajitas or just munchin'! I love them dipped in vegan aioli sauce.

Chipotle Sweet Potato Fries

Ingredients

5 cups sweet potato, chopped into "fry" shape

3 Tablespoons olive oil

1 teaspoon sea salt

1 teaspoon paprika

½ teaspoon black pepper

½ teaspoon chipotle powder

¼ teaspoon cumin

⅛ teaspoon cayenne

⅛ teaspoon garlic powder

Method

Preheat oven to 375º and line two baking sheets with parchment paper.

In a small bowl, combine well the  salt, paprika, pepper, chipotle, cumin, cayenne, and garlic powder. 

Spread sweet potatoes on sheet pan and drizzle with 2 Tablespoons of oil. 

Sprinkle half of the seasoning over them and mix them up to coat evenly.

Place the sweet potatoes into the oven and bake for 20 minutes. 

Flip fries over and continue baking for another 10-15 mins.

Serve as you like! :)

Christmas Lunch 2020

As depressing as 2020 was , prepping and eating Christmas lunch/dinner always makes me happy! My favourite part is the days of leftovers...yum! LOL Yes always thinking about my stomach ;)

I do a bit a prep work the day before so I don't have to do everything on Christmas morning and it's only a few hours of work the next morning so I'm ready by lunchtime and then can enjoy the rest of my food induced coma day! This is what was on 2020's holiday menu...

This delicious stuffed tofu log was actually care of the good people at Murray Hillbilly here in Jacksonville. It was so good!

Smoky Baked Cauliflower

Southern Collard Greens - one of my favourite things on the planet. I throw all the ingredients in a slow cooker and it's done by lunchtime ;)

Green Been Casserole - so I did it a little differently this year. I used the filling from the Mushroom & Leek Pithivier Pie (sans celeraic) and mixed in the green beans. 

Rosemary Roast Potatoes - staple in our home at the holidays...the one vegetable I can rely on being eaten LOL

Condiments...Golden Gravy and Christmas Jelly

Don't forget the sweets...

Pavlova - a classic meringue, cream and fresh fruit dessert very popular in Australia and New Zealand at Christmas time.

Hot Cocoa with peppermint essential oil, peppermint candy cane and vegan marshmallows 

Peppermint Candy Cane Chocolate Fudge

Glazed Brussels Sprouts

This recipe comes from Once Upon a Chef and is the perfect side dish at any gathering! The sweetness of the agave and balsamic pairs beautifully with the bitterness of the Brussels sprouts.

Glazed Brussels Sprouts

Ingredients

1-1/2 pounds Brussels sprouts, halved and stemmed

3 tablespoons extra virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon balsamic vinegar (I use Mountain Town Olive Oil Co. 18 Year Aged Balsamic Vinegar)

1 teaspoon agave or vegan honey (I may have even used molasses, I don't remember honestly!)

Method

Preheat oven to 425°F and set an oven rack in the middle position. 

Line a baking sheet with heavy-duty aluminum foil.

Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. 

Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.

Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts, then toss to coat evenly. 

Season to taste.

Healthy Cheezy Fries

This sauce is also perfect for over nachos, vegetables, or as a dip.

Healthy Cheezy Fries

Ingredients

1 lb Fries (frozen or homemade)

Sauce 

2 cups of chopped potatoes (around 3 large)

1/2 cup sweet potatoes (around 2 small)

1 cup onion (around 1 large)

1 cup carrot (around 2 medium)

2 Tbls oil

2 Tbls Almond flour/ground almonds

4 Tbls Nutritional Yeast

1/4 cup roasted red peppers or jar peppers (optional)

1/2 tsp garlic

2 Tsp salt

1 tsp paprika

1/4 ground coriander

1/4 ground cumin

pinch black pepper

pinch cayenne pepper (optional)

2 Green onions, sliced thinly (optional for garnish)

Method

Boil the vegetables and simmer until soft.

Reserve the vegetable water and drain vegetables.

Add vegetables, 1 cup veggie water and all other ingredients (except the green onions) to a blender or food processor and blitz until smooth. Add more water if needed.
If gone cold just reheat on the stove so it’s warm for the fries.
Cook fries as desired.
Plate up fries (I like to sprinkle with a little chicken salt*)
Pour over Cheezy sauce and sprinkle with green onions.

Vegan GF Potstickers/Dumplings

Recipe by Loud Noodle. If you haven't seen her YouTube vegan adventures channel, check it out. She soooo hilarious! I'm making potstickers but if you shape them slightly differently and don't fry after steaming then you can easily make wontons. NOTE: the dough dries out very fast, I only ended up with half the amount because it dried up too fast. If you can have a second pair of hands it will help tremendously! Also the filling mixture would make a great fried rice addition!!

Vegan GF Potstickers/Dumplings

Ingredients

Filling 

340g Chinese Cabbage (Wombok Cabbage)
100g carrot
100g tofu
2 stalks of spring onion, sliced
1 Tbls sesame oil
3 tsp soy sauce
1/4 tsp white pepper
1/4 salt
1/4 sugar

Wrapper
115g white rice flour
65g tapioca starch
1/4 salt
2 tsp oil
2/3 boiling water


Method

Filling
Blitz cabbage in a food processor and then squeeze out all the liquid.
Blitz tofu and carrot in food processor and add to cabbage mix.
Heat sesame oil in a wok or large frying pan and add onion.
Once glossy add in cabbage, tofu & carrot mixture stir through.
Pour in soy sauce, white pepper, salt and sugar.
Allow too cook through and take off heat to cool.

Wrappers
Mix wrapper dough with hands, kneading it for a long time will make the dough much easier to work with. Roll into a log and chop in 20 pieces.
Dust working bench with flour.
Roll each piece into a 9-10cm diameter circle, you can use a cookie/scone cutter.
Cover made wrappers with a tea towel to keep from drying out.

Once done get your filling and a small bowl of water for sealing the dumplings.
Find a large chopping board for the finished dumplings and sprinkle with flour.
Take the wrapper in your hand and spread a thin layer of water over the inside of the wrapper.
Add around 1 Tbls of filling in the middle and fold up from the sides first and seal the top.
Take your time and once done place on your board and continue until done.
Steam dumplings for 8 minutes.

If you want to them fry the potstickers in a lightly oiled frying pan until golden on both sides. Serve with dipping sauce of choice, I love coconut aminos!

Traditional Ratatouille

This recipe comes from the classic Julia Child's "Mastering the Art of French Cooking. Ratatouille is a traditional French dish made of just vegetables and is traditionally used as a side or accompaniment for bland meats but for us vegans it is lovely with rice, potatoes or pasta or just as side dish. I'm planning on using my left overs for lasagne (just add bechamel sauce) or Ratatouille Quiche. With traditional ratatouille you need to cook all the vegetables separately so that when you layer them in the casserole dish they retain all their own flavors. That being said it's not a quick dish to make, it takes time but luckily it only gains in flavor overnight so it can be made in advance and then reheated. It can be served hot or cold. I replaced the zucchini with yellow squash because I had some on hand.

Traditional Ratatouille

Ingredients (in stages)

1lb eggplant (around 1 large)
1lb zucchini (around 3 medium)
1 tsp salt
4 Tbls olive oil

1/2 lb yellow onion, thinly sliced (around 1 1/2 cups)
2 sliced peppers (around 1 cup)
Olive oil
2 cloves garlic, crushed

1 lb ripe tomatoes (around 5 medium)
salt and pepper

3Tbls mince parsley
Salt & pepper to taste


Method

Step One
Peel eggplant and slice into 2"x1"x1" rectangles.
Scrub zucchinis and slice in the same way.
Place both in a large bowl and sprinkle with salt and leave for 30 minutes.

Step Two
Onto a non-stick/cast iron skillet add around 2-3 Tbls olive oil and heat the onion and peppers on a low-medium setting for 5-10 minutes to get soft but not brown.

While they are heating up boil your tomatoes in water for 10 seconds to soften the skin. Remove and slice skin in an X at the base and peel away the skin then de-seed.

Slice the tomato pulp and add on top of the onion mixture allowing a couple of minutes for the juices to flow down.

Cover and simmer for 5 minutes. Stir in the garlic and season with salt & pepper.
Remove to a separate dish and place 1/3 of the mixture into a stove proof casserole dish that has a lid. Sprinkle with 1/3 the parsley. Reuse pan for the eggplant and zucchini.

Step Three
Take the eggplant and zucchini out of the bowl where they should have sweat out some of their liquid. Place singly between two paper or kitchen towels to remove the excess liquid.

(Since you need to do this in batches I found it easier to do one vegetable at a time because I had two batches of each vegetable so it worked perfectly because you need to do two layers of these vegetables in the casserole dish.)
Add the olive oil to the skillet and on a low-medium heat sear the vegetables on both sides then add half of eggplant and zucchini onto the onion mixture in the casserole dish.

Step Four
Add second layer of 1/3 onion mix to casserole dish and sprinkle with 1/3 of parsley.
Add last layer of zucchini and eggplant.
Top with last layer of onion mix and sprinkle with last Tbls of parsley.
Cover and simmer on a low heat for 20 minutes or until vegetables are soft. You want to check often to make sure the mix isn't sticking at the bottom and that the juices are being eveny distributed.
Season with salt and pepper to taste and serve!