East Meets Kitchen

'Golden Thread' Buns

Sat, 11 Jul 2020 23:00:00 GMT

Japanese Kitsune Soba Noodles

Tue, 16 Jun 2020 23:00:00 GMT

Chinese Gnocchi 'Mushroom Potato'

Sat, 23 May 2020 23:00:00 GMT

The Ultimate Scallion Pancake

Sat, 09 May 2020 23:00:00 GMT

Cooking and Market Tour in Morocco

Sat, 30 Mar 2019 00:00:00 GMT

Mochi Cheese - Vegan Mozzarella

Fri, 28 Dec 2018 00:00:00 GMT

Vegan cheeses don't taste good. As of 2017 that was my opinion. Most consumer vegan cheeses tasted like fake popcorn butter and could only mimic the texture of melted Kraft singles at best. In 2018, I had my first taste of 'mochi cheese' at a Korean dessert shop in Thailand. It was a revelation. Although, the taste was fairly bland the texture was pretty spot on - well it was really good. It stretched like real mozzarella and for me that was enough. I could flavor the cheese as I wanted, but you'll be surprised at how much an item can taste like another just from a similarity in texture. And with mozzarella where the taste was not too strong anyway, it could be covered with the other flavors I use the cheese with.

I began to look around for mochi cheese recipes, but there wasn't much. Peaceful cuisine did one that resembled more of a hard cheese and when I tried it, it wasn't really the texture or taste that I was looking for. It took a couple trials, but I finally settled on simple nutritional yeast and lemon juice to get my cheese-y fix. For sure, people can amp it up as much as they want, but lately, I've been wanting most of my recipes to be accessible and these work for me. I think it's one of the best stretching cheeses I've tasted, so I'm very excited to share the recipe.

MOCHI CHEESE - VEGAN MOZZARELLA

(Makes 1 tub)

100g kirimochi cakes, about 2 pieces rice cakes
3/4 teaspoons (3g) agar powder
1/2 cup tapioca starch
2 tablespoons nutritional yeast
1/4 teaspoon salt
1 cup soy or non-dairy milk (240 grams)
2 tablespoons vegetable oil
1 1/2 tablespoons lemon juice
1 tablespoon white miso
herbs or additional flavorings, optional

Directions

Using a knife, cut the kirimochi into small pieces and set aside.
In a bowl, combine the agar, tapioca starch, nutritional yeast and salt.
In another bowl, whisk together the non-dairy milk, vegetable oil, lemon juice and white miso until mixed through.
Pour the liquids into the agar mixture and whisk until smooth. Pour mixture into a pot and put in the kirimochi pieces.
Bring mixture to a boil and lower the heat to medium. Cover the pot and cook while stirring often until the kirimochi pieces have melted.
Pour the mixture into a greased container. Place into the refrigerator for at least 4 hours or until set.

Best Vegan Restaurants in London

Tue, 12 Jun 2018 23:00:00 GMT

Restaurants Mentionned:

What the Pitta
Cook Daily
Black Cat Cafe
Itadaki Zen
Spread Eagle
Stable
Wulf and Lamb
Mildreds
Eat Chay
Mao Chow
V.Sichuan
Temple of Seitan
Young Vegans

Best Vegan Restaurants in Athens Greece and Santorini

Thu, 24 May 2018 23:00:00 GMT

Vegan Dim Sum - The Ultimate Char Siu Bao - How to Get Char Siu Bao to Cracked Open?

Sun, 11 Mar 2018 00:00:00 GMT

Steamed char siu baos are one of the mainstays of Chinese dim sum. To be a true char siu bao, the bread needs to be fluffy and slightly sweet. It also needs to crack open exposing the red char siu center, which we have conveniently substituted marinated jackfruit in place of pork.

There are two main questions that are always asked when making true, authentic char siu bao, so let's address them first.

1. Why are my baos yellow instead of white?

So any char siu bao you get either from a dim sum restaurant or a Chinese grocery store will look fluffy and white as snow. If you make char siu baos at home from scratch, usually you won't realize the dough becomes yellow until after you steam it. The simple answer of why homemade char siu baos usually aren't white is that you are using unbleached flour. Most Chinese restaurants will use bleached cake flour for char siu baos, which will make them white and fluffy. While bleaching flour can make the product lighter and hold in more air bubbles, it does affect the nutrient levels and structure of the flour. Therefore, if you're ok with your buns being a bit yellow, there is no issue with just using unbleached flour.

2. How do I get by char siu bao to crack open?

So not many recipes show how to get this classic restaurant result of having the char siu bao crack open during steaming and exposing all the red, delicious filling on the inside.

The secret from restaurant recipes is that there are a lot of chemicals at play to make this effect happen. First is ammonium bicarbonate. Chinese bakers use this in place of baking soda as it does not leave a basic, alkaline flavor. Ammonium bicarbonate also helps baked good be lighter, crispier and can make things like the topping on pineapple buns crack. For some people who may be apprehensive using ammonium bicarbonate, baking soda can be substituted, however the cracks on the baos will not be as pronounced.

There is also baking powder which naturally helps the bao rise in addition to lye water and a bit of vinegar at play. The lye and vinegar are opposing forces in the dough, making it very activated and ready to rise and crack when it is heated and steamed.

ULTIMATE VEGAN "CRACKED OPEN" CHAR SIU BAO

(Makes 10 baos)

Filling:

Dough Recipe

Dough:

¼ cup cake flour - bao flour
½ teaspoon yeast
3-4 tablespoons warm water
1 ¼ teaspoons granulated sugar
1 ¾ cup cake flour
½ cup (more if needed) warm water
¼ cup + 2 ½ tablespoons sugar
1 cup cake flour (bao flour)
2 tablespoons + 2 teaspoons wheat or cornstarch
1 tablespoon baking powder
¾ teaspoon ammonium bicarbonate
1/3 teaspoon alkaline water
1 tablespoon shortening
½ teaspoon rice vinegar

Directions

Mix the ingredients of the starter together. Cover with a wet towel and leave in a warm place for around 12 hours.
Add the water to the starter and mix until well combined. Add in the cake flour. If mix seems too dry, add 1-2 tablespoons more water as the dough should be moist. Let rest in a warm place for an additional 8-10 hours.
In a mixer fitted with a dough hook on low to medium speed, add in the starter and sugar. Turn mixer to medium and mix until sugar is dissolved, about 2-3 minutes.
In a separate bowl, mix together the cake flour, wheat starch and baking powder. Set aside.
Add the alkaline water, shortening and rice vinegar to the mixer. Mix for another 2-3 minutes until a smooth batter forms.
On low speed, add in the flour mix. Turn speed up to medium once the flour is combined. Knead for 7-8 minutes until the ingredients are well combined and the dough is malleable.
Turn the dough onto a floured surface. Knead for an additional 1-2 minutes and form into a ball. Cover with a lightly, damp towel and let rest for 30 minutes.
Divide the ball into 10 pieces and form into balls.
Using a rolling pin, roll each piece of dough into 5-inch disks, concentrating on the edges being a little thinner than the center.
Fill the wrapper with about 1 tablespoon of filling. Fold edges and seal by twisting the dough at the end.
Place the bao onto a square piece of parchment and into a steamer basket.
Once the steamer is hot, steam the baos on high heat for about 10 minutes until it begins to crack.

Foolproof Kohakutou - Japanese Rock Candy

Tue, 30 Jan 2018 00:00:00 GMT

Kohakatou

(Makes 1 1/2 trays of rock candy)

2 cups water
15 grams agar agar (Thai Brand)
4 cups sugar
flavoring, optional
food coloring, optional

Directions

Bring water and agar to a boil. Once agar is dissolved, add in the sugar.
Place a candy thermometer in the mix and cook mixture over medium heat until mixture reaches 230 degrees Fahrenheit.
Pour into a greased 13x9-inch dish.
Let mixture set for at least 4 hours.
Cut or rip the set agar apart and place on parchment.
Let candies sit for 3-4 days until a sugar crust develops on all sides.
Candy is then ready for eating or packaging.

Vegan Dim Sum - Steamed Tofu Skin Rolls - Fu Pei Guen

Sun, 28 Jan 2018 00:00:00 GMT

Vegan Steamed Fu Pei Guen - Tofu Skin Rolls

(Makes about 5)

Filling:

3/4 cup textured vegetable protein (TVP), 1/4 cup un-crushed, 1/2 cup ground
2 tablespoons chickpea flour
1/4 teaspoon of white pepper
1/2 teaspoon garlic powder
1/4 cup vegan prawns, minced
3 tablespoons bamboo shoots, chopped
1-2 spring onions, chopped
1/2 teaspoon ginger, grated
2 1/2 teaspoon gluten-free soy sauce
1 tsp of sesame oil
a dash of Chinese cooking wine
1 teaspoon vegetable oil
1 1/2 tablespoons of cornstarch
1 sheet fresh tofu skin, cut into 5 - 8 x 8-inch square

Sauce:

1 teaspoon oil
1/2 teaspoon of garlic paste
1/2 teaspoon of ginger paste
1 cup of vegetable stock
2 teaspoons vegetarian oyster sauce
1 tablespoon cornstarch

Directions

In a bowl with a spatula, gently mix the the TVP, chickpea flour, white pepper, garlic powder,vegan prawns, bamboo shoots and spring onions together. Add in the ginger, soy sauce, sesame oil, rice wine and 1/4 cup water and mix until combined. Finally add in the vegetable oil. Cover the mixture and let sit for 10 minutes.
In a small bowl, mix together 1/4 cup water with the cornstarch.
Divide the filling into 5 portions and place one portion onto the bottom of the tofu sheet. Using your fingers, spread the mixture into a 4-inch wide log.
Roll the tofu sheet over once, fold in both sides, then finish rolling until 1/2-inch from the end. Using your fingers, dab a little bit of the cornstarch mixture onto the edge. Finish rolling and place the tofu skin roll seam side down onto a sheetpan or plate. Repeat with the rest of the rolls.
Heat 3-4 tablespoons of oil in a pan over medium to medium-high heat. Place the rolls seam side down onto the pan and fry until side is dark, golden brown, about 2-3 minutes each side. Remove from pan and drain on paper towel.
Meanwhile, in a bowl, mix together the ingredients for the sauce. Pour the sauce into a pot on medium-high heat. Bring mixture to a boil, while constantly whisking. Once the sauce has thickened, about 2-3 minutes, take it off the heat.
Place tofu skin rolls on a clean plate. Pour half to three quarters of the sauce over the rolls.
Steam in a pre-heated steamer until the filling cooks through and the tofu skins are moist, about 12-15 minutes.
Garnish with scallions and additional sauce. Eat immediately.

Best Vegan Restaurants in Bangkok, Thailand and Chiangrai

Tue, 23 Jan 2018 00:00:00 GMT

Cheung Fun Noodle Roll

Sat, 20 Jan 2018 00:00:00 GMT

Making your own rice noodle rolls can be a fun and unique experience, but it may be something you only do once and then settle for buying the noodles after. It's not that the actual recipe is difficult, it's just that the process takes a fair amount of time and work.

Still, the argument for making fresh noodle rolls are that the fresh ones are always softer and you can definitely taste the difference.

Tip(s): 1) Wet the cutting board liberally before you put the rice sheet down. It prevents the rice sheet from sticking to the board. 2) Between each noodle roll, turn the steamer down to a low, rolling boil. A lower heat will prevent the rice batter from immediately solidifying and give you time to move the batter around the pan to create a thin sheet. 3) Keep the rice noodle sheets fairly thin. This will make rolling it up easier and also for the ingredients you put in to show through, not to mention a thinner sheet gives a better mouthfeel.

Cheung Fun Noodle Rolls

(Makes 15-20 rolls)

1 1/3 cup rice flour
2 1/2 tablespoons potato starch
2 1/2 tablespoons wheat starch
1/2 teaspoon salt
2 cups + 2 tablespoons water
1/2 carrot, chopped (optional)
scallions (optional)
vegetable oil

Sweet Soy Sauce Recipe

In a large bowl, mix together the rice flour, potato starch, wheat starch, salt and water until smooth. Cover and set aside for 10 minutes.
Meanwhile have a pot of water on a light, rolling boil and put in a steamer tray.
Soak a cotton or polyester towel in water. Wrap the towel around the sheetpan. Place the sheetpan in the steamer.
Pour in a thin layer of batter into the towel-wrapped sheetpan.
Turn the steamer up to medium-high. Cover the steamer and steam for about 4-5 minutes, until the batter solidifies.
Meanwhile, wet a cutting board liberally with water.
Carefully lift the towel from the sheetpan and place the towel rice side down onto the wet cutting board.
Using a bench scraper, scrape the rice layer from the towel and slowly peel the rice layer from the towel.
If adding carrots or scallions, sprinkle a small amount onto the top portion of the rice noodle roll.
Using your hands or the bench scraper, fold the rice layer back into a long roll. Cut noodle roll in half.
Brush with vegetable oil or water and top with additional scallions and sweetened soy sauce.

Vegan Dim Sum - Ginger and Scallion Tripe

Sun, 14 Jan 2018 00:00:00 GMT

Vegan Ginger and Scallion Beef Tripe

(Serves 1-2)

2 sheets fried tofu, boiled in salted water
1 teaspoon ginger, julienned
1 garlic clove, smashed
pinch white pepper
pinch salt
pinch sugar
1 teaspoon rice wine
1/2 teaspoon soy sauce
1/2 stalk scallion, cut into strips
1 teaspoon cornstarch
1/2 teaspoon sesame oil (optional)
chili pepper (optional)

Directions

Boil fried tofu sheets in salted water for 5 minutes. Drain and repeat the process. Leave tofu sheets in the refrigerator for several hours to dry out.
Cut the fried tofu sheets into strips.
In a pan over low to medium heat, fry the ginger and garlic until aromatic, about 2 minutes.
Turn eat up to medium high. Add in the tofu strips, white pepper, salt, sugar, rice wine and soy sauce and stir-fry for about 30 seconds. Finally, add in the scallions.
In a small ramekin, combine 2-3 tablespoons of water with the cornstarch. Add this mixture to the sauce and cook for about 1 minute. Once the starch is cooked off, turn off the heat. Adjust for seasoning.
Put the tofu strips into a small bowl and steam for 4-5 minutes. Serve immediately.

Vegan Dim Sum - Baked Pork Buns

Sun, 10 Dec 2017 00:00:00 GMT

BAKED PORK BUNS CHAR SIU BAO RECIPE

(makes 8 buns)

Filling:

1 can young jackfruit, drained
1 1/2 tablespoons cornstarch
2 tablespoons. hoisin sauce
1tablespoon soy sauce
1 1/2 teaspoons vegan oyster sauce
1 1/2 teaspoons Chinese cooking wine
1 tablespoon brown rice syrup
¼ tsp. Chinese five spice powder
1 teaspoon garlic, grated
1/2 ginger, grated

{Bread Dough](http://eastmeetskitchen.com/videos/recipes/vegan-milkbread-recipe/)

Topping:

2 tablespoons sesame seeds

Directions

Start by tearing jackfruit into strips. Then mix everything in the filling until combined. Set aside and place in the refrigerator for 30 minutes.
Divide the milkbread dough into 8 balls.
Using a rolling pin, roll out the balls into 5-inch disks focusing on having the edges slightly thinner than the middle.
Fill each disk with about 2 tablespoons of filling. Bring the edges up and seal bun. Flip around having the seam side on the bottom.
Repeat step 4 until all the buns are filled. Let the buns rest for about 1 hour.
Brush the buns using the milkbread butter mix. Top with sesame seeds.
Bake at 350 degrees for about 20 minutes or until the buns get golden brown.
Serve immediately.

Best Vegan Restaurants in Boston

Sat, 25 Nov 2017 00:00:00 GMT

So I've lived nearly my whole life around Boston and only the last one and half years as a vegan. As up-to-date as this list is, I think most people can agree that the vegan food scene in and around Boston is still limited. You'll see that many of the restaurants revolve around the Somerville and Cambridge area, which is not only the area where I live, but also the area where I think most of the vegan scene is congregated. I have to say these are my personal opinions, but to my credit, I did used to write "best of" guides for all types of restaurants in the Boston area.

Anyways, here are my picks:

Taco Party - Somerville
VO2 Cafe - Cambridge and Somerville
Veggie Galaxy - Cambridge

My Thai Vegan Cafe - Boston (Chinatown)
By Chloe - Fenway, Seaport
Belmont Vegetarian - Worcester (1 hr away)

Kaju Tofu House - Allston
Nirvana - Cambridge
Clover - Cambridge, Burlington

Fomu - Allston

Vegan Dim Sum - Ham Sui Gok Fried Pork Dumpling

Sat, 11 Nov 2017 00:00:00 GMT

Vegan Ham Sui Gok - Fried Pork Dumpling

(Makes 12 dumplings)

Dough:

1/3 cup wheat starch
1/4 cup sugar
1/4 cup of boiling water
1 1/3 cup glutinous rice flour
1/4 cup vegetable shortening
1/2 cup water, (more may be needed)

Filling:

1 cup vegan beef crumbles
1 tablespoon Chinese rice wine
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon sesame oil
1 small carrot, diced
3 shiitake mushrooms, rehydrated and diced
3 vegan shrimp, diced (can be subbed with 2 tablespoons fried shallots, usually dried shrimp is used)
3 water chestnuts or 2 tablespoons bamboo shoots
1/2 teaspoon five spice powder
1 teaspoon sugar
2 teaspoon cornstarch
1/4 cup water
1 tablespoon vegan oyster sauce
2 scallions, chopped
oil for frying

Directions

For the wrapper, mix together the wheat starch, sugar and boiling water until combined. Add in the glutinous rice flour and cut in the shortening. Add in the room temperature water a little at a time until the dough comes together. Cover and set aside.
In a bowl, combine the vegan beef crumbles, rice wine, garlic powder, white pepper and sesame oil. Set aside and let marinade for 15 minutes.
In a pan on medium to medium high heat, add in 1 tablespoon of oil, the carrots, shiitake mushrooms, vegan shrimp, water chesnuts, five spice powder and sugar. Cook for 3 to 4 minutes, until the carrots soften.
Meanwhile in a small bowl, combine the cornstarch, water and vegan oyster sauce.
Turn the heat down of the pan down to medium and add in the cornstarch mixture. Cook until thicken, about 1 minute. Add in the vegan beef crumbles. Turn off heat, add in the scallions and set mixture aside to cool.
Once filling is cooled, divide the dough into 12 equal pieces.
Using your hands, flatten the dough to 4-inch diameter disks. Add in 1 tablespoon of filling and close up the dumpling by folding it in half and pinching the edges to seal. Repeat for the rest of the filling.
Heat a pot of oil to 350 degrees Fahrenheit and drop the dumplings in 3 to 4 at a time without overcrowding the pot. Using a wire strainer, move the dumplings around so that they do not sink to the bottom.
Fry until golden brown, about 5-6 minutes. Drain on a paper towel.

Chinese Fried Dough - You Tiao

Tue, 24 Oct 2017 23:00:00 GMT

CHINESE FRIED DOUGH "YOU TIAO" STICKS

(Makes 2 Crullers)

1 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup water
1 teaspoon oil

In a bowl, mix together all of the ingredients and knead until a smooth ball forms, about 3-4 minutes. Wrap in plastic wrap and rest in the refrigerator for at least 4 hours or overnight.
On a lightly-floured surface, roll the dough to an 8-inch by 6-inch rectange. Cut rectangle into four 2-inch by 6-inch strips.
Stack 2 strips on top of one another and using a chopstick, press down on the centers of the strip lengthwise. Flip over and press down again. The 2 strips should now be joined. Repeat with the other 2 strips. Cover and let rest for 15 minutes.
Heat a pot of oil to 350 degrees. Take one of the rested strips and stretch the dough to almost double its length as you drop it into the oil.
Fry for about 2 minutes each side or until golden brown. Drain on a paper towel.
Fried cruellers can be frozen for up to 6 months.

Vegan Pork Belly Taste Test

Mon, 16 Oct 2017 23:00:00 GMT

Vegan Dim Sum - Custard Buns

Sat, 14 Oct 2017 23:00:00 GMT

I'm more of a lotus paste filling type of gal when it comes to baos, but I can't deny the aroma and taste of fresh custard buns when they're sold on the dim sum carts. They're usually pretty rich and I can't eat more than one, but that initial bite always get me - when it's done well.

The problem is that too many custard buns in the west fall short of what custard buns are supposed to be - super pillowy buns surrounding a creamy, rich, slightly thickened custard filling that is sweet but not too sweet, and ever so slightly salty and gritty from the mashed salty duck eggs, which they are made from.

This vegan version was better than I had imagined and I would put it up against any duck egg custard bun. The secret is chickpea flour, which not only thickens up the filling, but adds a slight savoriness and grittiness that you just don't get by putting in custard powder.

Tips:

If the filling starts to separate after the addition of oil or Earth Balance, use an electric mixer or blender to get it back to being homogenized.
Make sure to knead the dough enough. You want to roll out the circles in a way where the centers are thicker so that you get more "bread" around the custard filling when you bite into it. For the bottoms, folding them like dumplings will provide a thicker layer of dough and thus bread on the bottom.
Not that if you are not using bleached flour, once the baos are steamed, the colors will turn more of a creamy, off-white color.

VVegan Egg Custard Bun Filling

(Makes 3 Buns)

1 tablespoon Lion's Custard Powder
- 1 teaspoon garbanzo bean flour
1/8 teaspoon salt
2 tablespoons powdered sugar
1/4 cup coconut milk
3 tablespoons coconut oil
1 tablespoon Earth Balance

Bao "Mantou" Recipe

Directions

Mix the custard powder, garbanzo bean flour, salt and powder sugar in a pot.
Add in half of the coconut milk and mix until smooth. Add in the rest of the milk.
Over medium heat, cook custard for 1-2 minutes until slightly thickened.
Whisk in the Earth Balance. If mixture starts to separate use an electric mixer to combine.
Spoon 1 tablespoon amounts into ice cube trays lined with plastic wrap. Freeze filling for 2-3 hours until solid.
Roll out dough into circles 4 inches in diameter, leaving the center a little thicker than the edges. Place the filling in the center and seal the buns. Put buns onto a piece of square parchment and let rise for 30 minutes.
Brush buns with a thin coat of water or oil. Steam on medium high heat for 12 minutes. Serve immediately.

Vegan Dim Sum - Steamed Buns Recipe

Thu, 12 Oct 2017 23:00:00 GMT

Bao buns are very much like bread. Depending on the ingredients, there are small nuances to each type and I will say that this particular bao bun recipe results in uber soft and fluffy buns.

A lot of this "fluff" has to do with the baking powder and soda that is added to the mix. Your basic bao bun recipe may not have that and so they also don't rise and puff up as big once you steam it.

CHINESE FLUFFY BAO BUNS RECIPE

(MAKES 12 BUNS)

2 1/3 cups all-purpose flour
1 cup warm water
1 teaspoon yeast
2 tablespoons sugar
pinch salt
1 teaspoon coconut oil
1/4 teaspoon baking powder
1/4 teaspoon baking soda
vegetable oil for brushing

Directions

Mix the yeast, warm water and sugar in a mixing bowl. Let yeast sit for about 5 minutes until it starts to bubble.
In a separate bowl, mix together the flour, salt, baking powder and baking soda.
Add the flour mixture into the yeast liquid. Then add in the coconut oil.
Using the dough hook attachment, mix the dough on low until combined. Then turn up the speed to medium and knead for another 3-4 minutes. Let dough rest for 1-2 hours until it has doubled in size.
Turn dough out onto a floured surface. Knead for another 1-2 minutes. Divide the dough into 12 balls.
Dough can be rolled out, filled, or shaped into balls.
Place dough, filled or otherwise, onto parchment paper.
Place into steamer and steam for 12 minutes. Buns can be frozen after it has cooled.

Vegan Dim Sum - Pan-Fried Chive Dumplings

Fri, 06 Oct 2017 23:00:00 GMT

VEGAN PAN-FRIED DUMPLINGS

(Makes 32+ Dumplings)

1/4 pound chives
5-7 vegan shrimp
1/2 cup vegan beef crumbles
2 tablespoons bamboo shoots
1/2 teaspoon sesame oil
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1 teaspoon rice wine
1 teaspoon cornstarch
1 teaspoon oil
1/2 teaspoon salt

Wrapper Dough

Directions

Chop chives, vegan shrimp and bamboo shoots into small pieces. Add to a medium bowl.
Add the rest of the ingredients to the bowl and mix until combined. Leave to marinate for 15 minutes.
After the filling marinates, roll dough out into long logs and cut into 32 portions. Flatten the dough balls and using a rolling pin, roll to a flat disk about 4-inches in diameter.
Spoon in about 1 teaspoon of filling into the disk and then seal.
Line a steamer with perforated parchment paper and steam for 10-12 minutes until the skins turn translucent. Let the dumplings cool for 3-4 minutes.
Add several tablespoons of oil to a pan on medium high. Add in the dumplings and pan-fry both sides until the skin turns dark golden brown and is crispy, about 2 minutes each side.
Serve with soy sauce.

Vegan Dim Sum - Lion's Head Meatballs

Fri, 29 Sep 2017 23:00:00 GMT

The main feature of lion's head meatballs at dim sum is not only their size, but also the aromatics that go into making them. Dried tangerine peel is the secret ingredient and although it is not an overwhelming flavor, it does add something special to the mix.

The keep with these vegan lion's head meatballs is to handle them gently and avoid overworking the wheat gluten. The combination of starch, flour and oil all work together to minimize gluten formation resulting in more tender meatballs.

Vegan Lion’s Head Meat Balls

Makes 6 Meatballs

1/2 cup wheat gluten
2 tablespoon chickpea flour
1/4 cup potato starch
1 teaspoon dried tangerine peel powder, or fresh zest
1/2 teaspoon beet root powder or sugar
pinch salt
1/4 teaspoon garlic powder
1/2 teaspoon vegan pork powder or vegetable bouillon
1/4 cup + 4 teaspoons water
1/4 cup vegetable oil
pinch pepper
4 water chestnuts, chopped very finely
2 tablespoon parsley, chopped

Sweetened Soy Sauce Recipe

Directions

Combine the wheat gluten, chickpea flour, potato starch, orange peel powder, beet root powder, salt, white pepper, garlic powder and vegan pork powder into a bowl. Mix until combined.
Add in the water chestnuts and parsley. Gently mix.
Pour in the oil and water. Fold mixture gently until combined.
Using wet hands, form 6 balls with the mixture and place onto a plate for steaming. Let the meatballs rest for about 15 minutes before steaming.
In a steamer on medium high heat, steam the meatballs for about 30 minutes.
Serve by pouring sweetened soy sauce on top. Garnish with additional scallions.

Vegan Dim Sum - Shrimp Dumplings 'Har Gao'

Sat, 23 Sep 2017 23:00:00 GMT

"Har gao" shrimp dumplings are probably the king of Chinese dim sum. These are the dumplings that you must order when at dim sum. I'm not exactly sure why this is the case, but it may have something to do with the large whole shrimp that are usually put into the dumplings, which are clearly evident because of the unique clear wrapper, which the dumpling employs.

I use a faux vegan shrimp, which bears an uncanny similarity to the real deal, in my dumplings. Good shrimp dumplings are a mix of ground shrimp for a softer, easy-to-bite mouth feel and whole shrimp.

Probably one of the most important portions of this recipe is the wrapper. It can't be too moist and it can't be too dry. The texture that you're looking for is for the wrappers to be malleable and stable enough where when you make the folds on the dumplings that the folds hold. However, if you end up mixing too much starch into the mix, the dumpling dough will surely hold, but it will crack and then you have a mess on your hands.

My tip is to first, always have extra wheat and potato starch in case the dough is indeed too wet and you need to stiffen it up. The second tip is to simply rip off a piece of your finished dough, roll it out, and see if you can fold it and that fold stays up and doesn't crack. It's obviously harder to fix a dry piece of dough than it is to add a bit more starch to the wetter one.

Vegan Shrimp Dumplings "Har Gao"

(Makes 16 dumplings)

Wrappers:

1 cup wheat starch, plus more for rolling (http://amzn.to/2fq50zX)
1/3 cup potato starch, plus more for rolling (http://amzn.to/2jVGxE3)
2/3 cup water (7 tablespoons boiling, 4 tablespoons cold)
pinch of salt
1-2 teaspoons oil

Filling:

16 vegan shrimp (http://www.maywahnyc.com/Vegan_Red_Sp...)
10 vegan shrimp, pureed with 2 teaspoons of oil
6 tablespoons cup bamboo shoot (http://amzn.to/2jUjr0r)
2 tablespoon sesame oil (http://amzn.to/2fqYIzQ)
2 teaspoon Chinese rice wine (http://amzn.to/2wQxcys)
1 teaspoon garlic powder
1/2 teaspoon ground white pepper (http://amzn.to/2jUiJQP)
5 tablespoons potato starch (http://amzn.to/2jVGxE3)
1 teaspoon salt

Directions

Mix all the ingredients for the dough in a mixing bowl, reserving a little bit of the wheat starch and cornstarch. Knead for 2-3 minutes until dough no longer sticks to hands. Add in additional starch if needed. Let sit for 30 minutes.
Meanwhile mix all the ingredients for the filling together. Set aside for 15 minutes.
Divide dough into 16 pieces and roll them out into 4-inch diameter disks.
Fill each wrapper with about 1 tablespoon of the filling. Fold one side of the wrapper like an accordian and seal it to the back by pressing firmly.
Place on a steamer lined with parchment. Steam on medium high to high heat for about 10 minutes until the wrapper becomes clear.

Vegan Milkbread Recipe

Tue, 12 Sep 2017 23:00:00 GMT

This is a super universal, all-around recipe if you like Chinese bakery products. For so many who have turned vegan, the choice to do so meant they had to give up Chinese bakery items. Well not anymore. With this recipe, you can make delicious vegan pineapple buns or fluffy and coconut-rich, vegan cocktail buns.

VEGAN MILK BREAD RECIPE

Roux:

3 tablespoons + 1 teaspoon flour
1/2 cup water

Dough:

1/2 cup coconut milk, lukewarm (add more if dough is dry)
2 1/4 teaspoons yeast
1/4 cup + 1 tablespoon sugar
3 cups all-purpose flour
1 teaspoon salt
1 egg substitute - 2 tablespoons water, 1 teaspoon oil, 2 teaspoons baking powder
2 tablespoons Earth Balance

Glaze:

1/4 cup Earth Balance, melted
1/4 teaspoon sugar
1/8 teaspoon baking soda

Prepare the roux by mixing the flour and water in a pot and cooking it over medium heat for 3-4 minutes until mixture is thickened. Set aside. In a mixing bowl, combine the yeast, 1/4 cup of the coconut milk and sugar. Cover and let sit for 5 minutes.
In a small bowl, prepare the substitute egg by mixing together the water, baking powder and oil.
In a separate bowl, combine the flour and salt.
In a mixing bowl with the dough hook attachment, mix together the yeast mixture, egg substitute, roux and the rest of the coconut milk until all is combined.
Add in the flour mixture and mix on low speed until combined. Increase speed to medium and knead for 10 minutes.
Slowly add in the Earth Balance butter until it combines with the dough. Increase speed again and continue kneading for another 10 minutes until dough is elastic. Cover dough and let rest for about an hour until it has doubled in size.
Cut dough into equal portions. Form into balls and place into pan. Cover the dough and let rest for another hour. In a separate bowl, mix the contents of the glaze. Brush over the dough.
Bake dough at 350 degrees Fahrenheit for 30-35 minutes. Brush top with Earth Balance.

Vegan Dim Sum - Steamed Chicken Feet Phoenix Claw

Sat, 09 Sep 2017 23:00:00 GMT

I don't want to say I have a favorite or best dim sum recipe that I veganized, but if I were to choose one, this is hands down it. The texture of fried tofu skins mimics the skin on the chicken claws so so well. The fried tofu drinks up the sweet and savory and spicy flavors of the chicken claw marinade. The recipe is amazing and a definite must try.

Vegan Dim Sum - Steamed Chicken Feet 鳯爪

(Makes 2-3 portions)

1 package fried tofu skins (3.5 ounces)
4 cups water
1/2 inch slice fresh ginger
3 pieces star anise
3-4 stalks Chinese parsley roots
2 1/2 tablespoons sugar

Marinade

2 tablespoons vegan oyster sauce
1 tablespoon sugar
2 tablespoons double fermented soy sauce (or regular soy sauce)
1 tablespoon sake or rice wine
1/2 green chili pepper, sliced
2 teaspoons minced garlic
1/4 teaspoon white pepper
1 tablespoon black bean garlic sauce -1/2 teaspoon sesame oil
1 tablespoon potato starch or cornstarch
1-2 tablespoons Chinese fermented black bean
3 tablespoons water, more if needed

Directions

Cut the tofu sheets into strips and put it in a large pot with the water, ginger, star anise, parsley roots and sugar. Bring the mixture to a boil and ond then lower to a simmer. Cook for 1 hour and drain.
In a mixing bowl, mix together the contents of the marinade.
Add drained tofu strips to the marinade and let sit for 1-2 hours. Taste and adjust for seasoning.
Place tofu strips into a shallow dish and steam for 15-20 minutes.
Serve immediately.

Vegan Chinese Egg Tarts

Thu, 31 Aug 2017 23:00:00 GMT

Vegan Chinese egg tarts are one my most requested recipes for my vegan dim sum series. I've wanted to do one for the longest time, and it's just taken a while to play around different ingredients and to get the texture right. I ended up using custard powder for the flavor and color, but also for texture as there was some cornstach in it. Starch gives custards thickness and bounce, but it is not yield strong enough bonds to mimic the custard in an egg tart, which almost has a snap to it because of the eggs.

For that snap, I opted to use agar agar. In my initial trials, I added to much agar powder and the result was a harder texture in my custard. When I added additional liquids and fats, it softened the agar and what I was left with was a product very similar to the texture of an egg tart custard. Upon feel, it may still seem like the custard is harder than traditional egg custards, but once you bite and taste it, the texture is actually a whole lot softer and smoother.

Vegan Dim Sum: Vegan Chinese Egg Tarts

(Makes 12 Servings)

Custard Filling:

1/4 cup + 1 tablespoon water
1/4 teaspoon agar powder
1 1/2 teaspoons sugar
1/2 cup coconut milk
3/4 teaspoon custard powder
several drops yellow food coloring, optional
annato seeds, optional

Chinese Egg Tart Shells Recipe

Directions

Pre-bake egg tart shells in a 350 degree Fahrenheit oven until lightly golden brown, about 20 minutes. Take out and let cool.
Meanwhile, in a pot, bring water, agar powder and sugar to a boil.
In a separate bowl, whisk together the coconut milk, custard powder and food coloring (if using) until there are no more lumps.
Once the agar mixture has come to a boil, turn down to medium heat and cook until all the agar has dissolved.
Add in the custard mixture and slowly bring mixture up to a boil. Continue cooking for 1 minute. Turn off heat and let cool slightly.
Pour custard filling into the individual egg tart shells. Refrigerate for about 2 hours or until filling has set.

Vegan DIY Ramen Noodle Packets

Tue, 08 Aug 2017 23:00:00 GMT

It may be strange to say, but I love the taste of instant ramen. I love the over-the-top seasoning packets, which tend to be overly salty. I love the thick, par-cooked, wheat noodles that give just the right amount of bite. I love everything about instant ramen – except the health aspect.

Now, I’m not one of those students, who lived off ramen during college. I loved to cook even then, so I was a tad more gourmet. It wasn’t until I moved to Asia after school that I tried what amazing packaged ramen could taste like. I didn’t realize that not all ramen broths had to taste like bouillon cubes. Ramen noodles didn’t have to be so thin that by the time boiling water was poured over that it tasted overcooked already.

Ramen has surely come a long way for me, but as good as it gets, it’s still laden with MSG and artificial ingredients. I wondered if there was a way I could make my own ramen packets, so that I could fill it with the ingredients that I wanted – so that I would at least know what ingredients were in the broths.

I tested out several recipes and was quite surprised at how easy it was to get very flavorful, ramen-tasting broth, with very little ingredients. With just garlic and onion powder, you’re nearly halfway there. I added shiitake mushrooms and crushed wakame seaweed for that umami flavor without having to add MSG. For my base, I opted for powdered miso, which provided a nice, savory and meaty backdrop without having to add too much salt or include meat. I also tested with bases like bouillon cubes and artificial “meat flavorings” and all of them were delish! I opted for miso powder because it provided amazing flavor with plenty of health benefits, but if you don’t have powdered miso, you could easily opt for other seasoning blends. The only thing you may have to adjust with the miso is if you prefer your ramen to be on the saltier side, which I do, you may want to add a bit more salt as compared to bouillon cubes, which already contain plenty of salt.

DIY Instant Ramen Packet Recipe

(Makes 4 Servings)

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon miso powder
1 teaspoon shiitake mushroom
1 teaspoon wakame seaweed
4 teaspoons sesame oil, 1 per packet
dehydrated vegetables, optional
4 ramen noodle squares/circles

Directions

Start by coarsely grinding the wakame seaweed in a coffee grinder. Then the same grinder or a microplane, grind the shiitake mushroom.
In a bowl mix together the garlic powder, onon powder, miso powder, shiitake mushroom and wakame seaweed.
Empty contents into a jar or individual platic bags.
On an index card, write "Add 1 tablespoon soup base to 1 1/2 cups of water. Add 1 teaspoon of sesame oil, if desired."
Place the soup mix, index card and 1 serving of ramen noodles inside the platic bag.

Vegan Chiu Chow Fun Gor Dumplings

Sat, 29 Jul 2017 23:00:00 GMT

Chiu Chow fun gor is one of my favorite dim sum dumplings. The wrapper is made from a mix of wheat, tapioca and cornstarch, which is what gives the wrappers its clear appearance and soft chewy texture. The filling for these dumplings is also unique because it's not tightly-packed like regular dumplings. Inside is a loose mix of ground up meat, crunchy vegetables like carrots and water chestnuts and also coarsely chopped peanuts and cilantro.

As usual I opted to use Gardein's beef crumbles as my choice of a ground meat substitute. I like it for its neutral flavor, but you could very well use some rehydrated TVP as a vegan option.

Because of the starch composition in the dough, it is quite fragile and somewhat difficult to work with if you are looking to shape the dumplings. Instead, just opt for folding the dumplings in half into a half moon shape and pinch the edges.

Vegan Chiu Chow Fun Gor Recipe

(Makes about 32 dumplings)

Wrapper: (Makes 16 wrappers)

1/2 cup + 2 tablespoon wheat starch (more for rolling)
1 tsp glutinous rice flour
1 tablespoon tapioca flour
1 tablespoon cornstarch
1/2 cup boiling water
1/3 teaspoon salt
1/2 teaspoon sugar
2 teaspoons sesame oil

"Meat" Part of Filling:

1/2 cup vegan meat crumbles
1/3 teaspoon Shaoxing wine
1/3 teaspoon no-chicken powder
a pinch of sugar
1/3 teaspoon cornstarch
1/2 teaspoon sesame oil

Vegetable Part of Filling:

4 vegan prawns, finely diced
3 dried radishes, finely diced
4 water chestnuts, finely diced
3 shiitake mushrooms, dried and rehydrated, finely diced
2 carrots, finely diced
1/4 cup roasted peanuts, roughly chopped
1/4 cup cilantro, chopped
1/2 teaspoon salt
1 teaspoon no-chicken powder
dash white pepper
1 teaspoon sesame oil
1 teaspoon vegan oyster sauce
3/4 teaspoon cornstarch
3 teaspoons water

Directions

Combine all the ingredients for the wrapper dough. Knead until a dough ball forms and no longer sticks to the hands. Add more wheat starch if needed. Cover and set aside.
Combine all parts of the "meat filling." Set aside and let marinade for 30 minutes.
In a pan with 2 tablespoons of oil over medium high heat, add in the diced carrots. Cook for 2 minutes. Add in the water chestnuts, mushrooms and prawns. Stirfry for 1 minute. Add inthe salt, chicken powder, white pepper and sesame oil.
Meanwhile, mix together the cornstarch, water and vegan oyster sauce. Add it to the vegetable mixture. Cook for another 1-2 minutes. Put filling into a bowl to cool.
Add the chopped radish and cilantro to the cooled vegetable mixture.
On an oiled surface, divide the dough into 16 pieces. Roll into 4-inch circles and fill with 1 tablespoon of filling. Fold dough in half to form a semi-circle. Pinch edges to seal.
Place dumplings onto a parchment lined steamer. Steam on medium high heat for 8-10 minutes, or until the wrappers become clear.
Brush dumplings with a light layer of vegetable oil. Serve while hot.

Vegan Pork Sparerib Black Bean Rice

Wed, 26 Jul 2017 23:00:00 GMT

Pork sparerib black bean rice was such a favorite of mine growing up. I had it during dim sum, but it was also a really quick and easy meal my mom made for us just by throwing some marinated rice on top of the rice already cooking in the rice cooker. The key is cooking all of the ingredients together with the rice. All the black bean garlic sauce infuses into the rice at the end and it's just the perfect marriage of savory goodness.

The star of the show are the Chinese fermented black beans, which contain a mix of sweet spices, ginger and even orange peel. It's really what gives this dish its unique flavor. For those looking to take a quicker route, there is always a pre-prepared black bean garlic sauce, which most people see at the grocery stores.

Vegan Pork Sparerib Black Bean Rice

(Serves 2)

1 cup white rice, soaked in 1 1/2 cups water
1/2 cup vegan pork/beef cubes (can substitute tofu or jackfruit)
2 tablespoons fermented black beans
1 tablespoon garlic, minced
1 tablespoon vegan oyster sauce
1 teaspoon sugar
1/2 teaspoon cornstarch
1 tablespoon rice wine
1 teaspoon sesame oil
chili peppers (optional)
scallions (garnish)

Directions

Start by cooking rice in a claypot or pan.
While rice is cooking, combine the vegan pork cubes, black beans, garlic, vegan oyster sauce, sugar, cornstarch, rice wine and sesame oil.
Once the rice has absorbed nearly all the liquid, add in the vegan pork mixture. Cook for an additional 5-6 minutes, until the rice is finished cooking.
Garnish with chilies and scallions.

Vegan Japanese Spaghetti Napolitan

Tue, 25 Jul 2017 23:00:00 GMT

For those not familiar with Japanese-style spaghetti, this recipe may seem a bit strange. Instead of using traditional tomato sauce, the Japanese opt for ketchup as sauce for the noodles. The reasoning is because the dish was formed post World War 2, a time when tomatoes were not readily available in Japan and a time when ketchup was readily available as it was part of U.S. military rationing.

Even though spaghetti Napolitan is somewhat of an "army-style" noodle dish, it is surprisingly good. The sweetness and tartness from the ketchup really give the dish a fresh pop of flavor. In conjuction with the salty vegan hot dogs and lightly cooked vegetables, this dish is quite well-rounded and for sure to please.

Vegan Japanese Spaghetti Napolitan

(Makes 2 servings)

2 servings gluten-free pasta, cooked
1/2 onion, sliced
1 teaspoon garlic, minced
1/2 bell pepper, sliced
4 mushrooms, quartered
2 vegan hot dogs, sliced on the diagonal
2 tablespoons tomato paste
1 tablespoon ketchup
salt and pepper to taste

Directions

Add 2 tablespoons of oil to a pan over medium high heat. Fry vegan hot dog slices about 2 minutes each side until sides are crispy.
Add in the onions, garlic, bell pepper and mushrooms. Turn the heat down to medium and cook 3-4 minutes until the vegetables have softened.
Mix together the tomato paste and 1/4 cup of water. Add it to the vegetables along with the pasta and ketchup.
Mix until the sauce coats the pasta. Season with salt and pepper. Turn off heat, plate and serve.

Vegan Chinese Peanut Cookies

Mon, 17 Jul 2017 23:00:00 GMT

These Chinese peanut (not peanut butter) cookies are a really fun treat during Chinese New Years. It's made from ground up roasted peanuts, so the texture is sandy and more like a peanut shortbread cookie rather than a peanut butter cookie. It's going to be an amazing treat for anyone who likes peanuts in their dessert.

Chinese Peanut Cookies Recipe

(Makes 10-12 cookies)

1 cup peanuts, reserve 12
1/4 cup powdered sugar t
1/2 cup all-purpose flour
1 tablespoon shortening
1/4 cup oil

Directions

Roast peanuts at 350 degrees Fahrenheit for 10 minutes until fragrant and golden brown. Let cool. Turn oven down to 325 degrees Fahrenheit.
In a food processor, grind the peanuts until fine. Add in powdered sugar, flour and shortening. Pulse until combined.
With the food processor running, slowly drizzle in oil.
Use spatula to press dough together. If dough seems dry, add in a bit more oil.
Using a cookie scoop, scoop onto sheetpan. Top each cookie with one peanut half.
Bake for 18-20 minutes until cookies are golden brown. Cool before serving.

Vegan Mapo Tofu

Wed, 12 Jul 2017 23:00:00 GMT

Mapo tofu is the ultimate comfort dish in Chinese cooking. It originates in the Sichuan province where the dish is traditionally more spicy with the "ma la" - numbing spiciness coming from the Sichuan peppercorns added at the end. I personally love the soft, slide-down-your-mouth silken tofu paired with the thick ragu sauce.

We had a version of mapo tofu in my Cantonese household where we used ground up turkey meat instead of pork and skipped out on the spicy dobanjang (spicy bean paste) and Sichuan peppercorns, which are sort of the base flavors of mapo tofu, but it was delicious and comforting nonetheless.

For our version of vegan mapo tofu, I'm using my favorite brand of beef crumbles, but you can choose another brand, add TVP or even substitute beans. This recipe is one of my favorites because it's consistent - it always turns out amazing. All you need to do is spoon it over a bed of rice and your job is done.

Vegan Mapo Tofu

(Serves 4)

2 teaspoons minced garlic
1 teaspoon ginger
1-2 tablespoons Dobanjang (Chilli Bean Paste)
1/2 cup vegan beef crumbles
1 box silken tofu, cubed

Sauce Mixture:

1 tablespoon cornstarch
1 teaspoon soy sauce
2 teaspoons of sugar
1/2 cup water or vegan chicken broth

Final Seasonings:

1 teaspoon sesame oil
1/8 teaspoon Sichuan pepper, ground
1/4 cup chopped scallions.

Directions

Add 2 tablespoons of oil to a pan over medium-medium high heat. Add in the garlic and ginger and fry for 30 seconds. Put in the dobanjang and cook for another 30 seconds, stirring to make sure nothing burns.
Turn heat down to medium and add in the vegan beef crumbles. Stir to make sure all the crumbles are coated. Cook for 1-2 minutes, stirring occasionally.
While the vegan beef crumbles are cooking, mix together all the ingredients in the sauce mixture.
Turn beef crumble mixture to medium high and add in the sauce mixture.
Immediately add in the cubed silken tofu.
Gently stir the mixture until it thickens. Turn off heat.
Add in the sesame oil and Sichuan peppercorns. Top in chopped scallions.
Serve over a bed of warm rice.

Have Food Allergies? - 5 Allergy-Friendly Recipes

Sun, 09 Jul 2017 23:00:00 GMT

I can even begin to comprehend how difficult of a life it must be to be plagued with food allergies and intolerances, being such a lover of food. In my life, I've chosen a lot of the foods that I do not want to eat, maybe for health (being healthy) reasons or maybe for personal preference. However, I've never been faced with foods that I cannot eat- foods that will make me sick or itchy or upset my stomach, or worse, have to go to the hospital for.

So it completely makes sense to me that food for some people can seem like more of an adversary than a friend. If food is the thing that makes you sick, of course you are going to defend yourself against it. Food becomes a scary thing. It's as far from enjoyment as possible and the goal when you eat is no longer that it's delicious, but simply that it doesn't cause you discomfort or pain.

I recently went through a very scary episode of contact allergy where I needed to be on oral steroids and antibiotics. It was my first time to have an allergic reaction to anything. My face became red, swollen and itchy. Even though this wasn't a food allergy and hopefully doesn't become anything chronic, my body still reacted to various things I ate. When I had things that were particularly sugary like a breakfast bar or things that may have been a tad too spicy like Indian curry, my face would flare up and I would get quite itchy.

That's when I decided to take matters into my own hands and create somewhat of a "cleaner" menu to eat at least during the first few weeks while I was battling this ailment. The following five recipes were what I alternated eating. They do not contain the common eight allergens (peanuts, tree nuts, crustacean, seafood, dairy, eggs, wheat and soy) that typically affect people.

That being said, feel free to customize the recipes as you see fit. Some people are allergic to more that the common allergens and some people are allergic to just specific things. I find that sugar is a common inflammatory agent and should be avoided the best you can. And at least initially, it's better to work with less ingredients and stick to the cleaner, maybe slightly blander foods because the less you have in your system, the less your body needs to react to. If you are living with a chronic allergy, then it's best to take time and familiarize yourself with what gives you issues. It will be better and more comfortable for you in the long run.

1. Vegetable Pho

This was my go-to recipe when I was having allergic reactions. I love how clean the vegetable broth tastes, which somehow amplified all flavors of the other ingredients I put in like mushrooms, zucchini and a whole slew of other vegetables. Aside from vegetables being really good for you, they also help with inflammation. I also loved that you could feel full after this meal from the soup, the noodles, and finally the vegetables. I personally added a bit of organic tofu in as I knew from the past that I didn't tend to have reactions to soy, but if you're staying away from that, then adding beans or peas to the noodles would be a great substitution as both are filled with fiber and protein, but do not contain the common allergens. The addition of additional salt or maybe a bit of coconut aminos is up to you, though I generally find that cleaner tasting items tend to be more agreeable especially when I'm itchy or not feeling well from what I eat.

Recipe

(Makes 2 bowls)

2 cups vegetable broth (combine 8 cups of water to 2 chopped carrots, 2 sticks celery, chopped and one onion, sliced -- cook on medium heat for 45 minutes)
2 cups chopped vegetables/mushrooms/beans of your choice
2 servings rice noodles, cooked
salt and pepper to taste

2. Mushroom Brown Rice Soup

This is a take off of a classic mushroom barley soup, but because barley does contain gluten, it can be substituted for brown rice or another grain such as quinoa.

Recipe

(Makes 3-4 bowls)

4 cups mushroom broth
1/4 cup barley
1/4 cup lentils
1/2 white onion, sliced
1/4 cup green peas, frozen
olive oil
salt to taste

3. Vegetable Casserole

I love this recipe just because it contains a ton of vegetables and tastes amazing. It happens to be allergy-friendly, but for those with a night-shade allergy, feel free to substitute for other vegetables. In the case of tomatoes, I find that plums and a little lemon juice are excellent substitutes. Just put everything together and bake for about 35 minutes on 375 degrees Fahrenheit.

Recipe

(Makes 8 servings)

1 eggplant, peeled, salted, and cut into 1-inch chunks
1 zucchini, cut into chunks
1 fennel, sliced
1 cup mushrooms, sliced
1-16 ounce can diced tomatoes
1 14 ounce can chickpeas, drained
2 tablespoons olive oil
salt and pepper to taste

4. Kale Pesto with Corn and Quinoa Pasta

I love making vegan pestos because they taste just as good as ones with cheese. The secret is lemon juice (and sometimes, a bit of nutritional yeast). I made a vegan avocado pesto in the past and that recipe can certainly be used as I substituted pumpkin seeds instead of the usual pine nuts.

However, those wishing to incorporate more greens into their pesto can follow the recipe below. It makes 8-10 servings, but the great thing about pesto is it can be frozen. I usually put mine into little ice cube trays and that way if I wanted to make an individual portion of pesto pasta, I can just take one cube out.

A special note is if you think you may have a wheat allergy, to go with the many wheat-free pastas available at grocery stores today. There is a great many varieties made from brown rice, corn and quinoa, which are all delicious.

Recipe

(Makes 8-10 servings)

2 cups packed kale leaves, cut up with stems removed
1 cup fresh basil leaves
1/4 cup extra virgin olive oil
1/4 cup toasted pumpkin seeds
4 cloves garlic, chopped
1 teaspoon sea salt
1/2 cup nutritional yeast

5. Any Fruit Fruit Crumble

I love my Any Fruit Crumble. The focus is really on fresh fruit that's in season and not overly sugary ingredients. This recipe is particularly good for that reason. The crumble topping was originally made from almonds, coconut and flax, but the almonds can easily be substituted for garbanzo bean flour. It is sweetened with just a tad of brown rice syrup. As for the filling, the amount of sweetness is up to you. A good substitute for brown rice syrup in the filling could be stevia as the amount is fairly small and won't affect the fruit's flavor too much.

Recipe

Ingredients

(Makes a 10-inch pie)

1 almond flax crumble topping
1 bag frozen berries
2-3 peaches, sliced (can substitute with fruit of choice)
1 pint cherry tomatoes (can substitute with fruit of choice)
2 tablespoons brown rice syrup
1 teaspoon lemon juice
1 tablespoon cornstarch
butter or oil to grease pan

Vegan Gluten-Free Cherry Pistachio Frangipane Tart

Sun, 09 Jul 2017 23:00:00 GMT

I love almond extract in desserts. Chances are if you put it in something sweet that you're making, I'm going to like it. I think that's why frangipane tarts are one of my favorite western desserts to eat. The filling itself is thick and custardy, usually made from almond flour and almond extract, so there is some texture as well as the aromatic smell of almond involved.

The brilliant thing about frangipane tarts, if it weren't brilliant already, is that as seasons change, you can the fruit which is currently in season right on top of the tart. Now even though I would eat frangipane tarts plain with nothing, I do think the tartness from the fruit brings out the almond-ness in the filling even more, and so I add it.

In the Northeast, cherries are fairly expensive all times of the year, right until about July when they are harvested. That's when supermarkets offer big deals at $1.57 per pound versus the usual $5, $6 and $7 per pound cherries, which frankly, I don't know who can afford. In addition to being one of my favorite fruits, cherries are excellent in frangipane tarts because they don't break apart when baking. It only softens and sweetens just enough to complement the thick and textured filling that is the frangipane tart.

For the recipe, I pitted the cherries (using a wine bottle and chopstick) in a way that the stems were left intact for baking. I think it looks a lot prettier that way, but it can be a tad more annoying come time for eating.

But because frangipane is somewhat of a soft filling, it's nice to pair it with somewhat of a crunchy cookie or pie crust. For this recipe, I am using a version of my vegan "Almond Flax Crumble Topping" for my crust. This is an amazing recipe because the crumble has a ton of flavor and texture from the coconuts and flaxseed and is not overly sweet as it is sweetened with just a bit of brown rice syrup, although you could substitute maple or any other syrup sold in the market.

Vegan Gluten-Free Cherry Pistachio Frangipane Tart

Crust

3/4 cup almond flour
1/3 cup unsweetened coconut,
1/6 cup ground flax seeds
1/3 cup oats, ground
1/4 cup brown rice syrup (can substitute another syrup)
1/4 cup Earth Balance or coconut oil

Filling

1/2 cup almond flour
1 1/2 teaspoons cornstarch
3 tablespoons granulated sugar
1/4 cup Earth Balance
1 egg substitute (2 tablespoons VeganEggs with 1/2 cup water)
1 teaspoon almond extract
pinch of salt

Topping

14 cherries, pitted
1/4 cup pistachios, coarsely chopped

Directions

Preheat oven to 375 degrees Fahrenheit. Wrap a layer of tin foil around a rectangular 13 3/4-inch by 4 1/4-inch tart pan.
In a bowl, mix all the ingredients of the crust together. Press it into the tart pan. Bake for 10 minutes and let cool.
Meanwhile in a mixing bowl, mix the almond flour, cornstarch, and granulated sugar until combined. Using a spatula, fold in the Earth Balance, egg substitute and almond extract until the filling is creamy and combined.
Pour filling into the tart pan. Smooth top with an offset spatula. Top with pitted cherries and chopped pistachios.
Bake for 30-35 minutes until the filling gets lightly golden brown. Let cool before cutting.

Vegan 'Luo Mai Gai' - Steamed Sticky Rice in Lotus Leaf Dim Sum

Fri, 07 Jul 2017 23:00:00 GMT

If I had a favorite dim sum item I ordered as a kid, it would be "luo mai gai"

sticky rice filled with chicken, mushrooms and Chinese sausage all wrapped and perfumed in a lotus leaf. I loved luo mai gai-s because they were substantial, kept me full and had all of these wonderful treasures inside. I could always tell when the carts were bringing them by because it smelled of fragrant lotus leaves.

It is important to actually use three parts sticky rice to one part long grain rice in this recipe because sticky rice gets overly soft especially because it is cooked twice. Having the long grain gives the rice texture, which is more appetizing.

In terms of meat substitutes, I ended up using Gardein's Chicken Strips, which are one of my favorite because it really holds its shape throughout the cooking process. Instead of Chinese lap cheong, I opted for beets, which mimic the red color and slight sweetness of lap cheong, but it does bleed through, so that can easily be substituted for a vegan sausage.

Below are the steps for how to wrap the lotus leaf packages. It is important to use two layers because there can be small holes in the lotus leaves and you don't want the sauces from the rice to leak out.

Luo mai Gai

(Makes 5)

1 1/2 cups short grain sticky rice + 1/2 cup long grain rice, cooked
4 whole lotus leaves, rehydrated
10 faux chicken strips
5 shiitake mushrooms, rehydrated
5 pieces beets, cooked and cut into 1/2-inch strips (or vegan sausage)
5 chestnuts (optional)

Chicken Marinade:

1 tablespoons rice wine
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon cornstarch
1 1/2 teaspoons garlic, minced
1 teaspoon white pepper

Rice Marinade:

1 tablespoon oyster sauce
1 tablespoon rice wine
1 teaspoon garlic powder
1/4 teaspoon sugar
1 tablespoon oil
1 1/2 - 2 tablespoons soy sauce
1/8 cup water

Directions

Cut middle tips off of lotus leaves. Soak in water for 1 hour.
In a bowl, mix the chicken marinade together. Add in the faux chicken strips and mushrooms, toss and marinade for at least one hour.
In another bowl, mix together the rice marinade. Put in the cooked rice and toss until combined.
Use one half of the lotus leaf and put it on the bottom. Take one quarter of another leaf and put it in the middle of the lotus leaf half. Take one handful of marinaded rice and push the rice down to flatten.
Add in one mushroom, 2 chicken strips and a strip of beet. Top off with another thin layer of rice to cover the filling.
Roll the lotus leaf like a burrito to enclose the rice.
Roll the second lotus leaf like a burrito into a rectangular package.
Put lotus packages into a steamer and steam on medium high heat for 20 minutes.
Unwrap and serve immediately.

Ube Halaya - Filipino Purple Yam Cake

Wed, 05 Jul 2017 23:00:00 GMT

Ube Halaya or Halayang Ube is a Filipino dessert made with purple yams along with coconut milk and condensed milk. These purple yams are uber vibrant and make for an amazingly looking purple cake. The yam mixture is also used as filling for pastries and even put on things like toast.

The most difficult part of this recipe is having to stand over the stove and stir the mixture for about 30 minutes until it reduces down. But the result is an amazingly creamy, coconut-infused mixture that is delicious on anything.

A very important note to remember if you wish to unmold this cake is first, you need to freeze it. The cake has a very soft set and if you want a neater presentation, freezing is a must. Also, it is best to use a spring-form pan. or to line your pan with parchment and transparent wrapping tape, otherwise the cake is not coming out.

Ube Halaya - Purple Yam Cake

(Makes 8 1/2-inch cake)

3/4 pound purple yams, cooked
1/4 pound taro, cooked
2 cups non-dairy milk
1 cup coconut milk
1/2 cup sugar (can substitute)
2 tablespoons Earth Balance
1/2 cup toasted coconut

Directions

In a food processor, blend the purple potatoes and taro. While blending, slowly pour in the non-dairy milk and puree until smooth.
In a pot over medium high heat, melt Earth Balance butter. Add in coconut milk and purple yam mixture.
Turn heat down to medium heat and cook until yam mixture is reduced by about half, about 30 minutes, stirring constantly.
Pour mixture into a lined 8 1/2-inch spring-form pan. Cool before placing into a freezer and freezing for about 4 hours or until cake is firm.
Unmold cake onto a serving platter and sprinkle with toasted coconut. Cut into slices. Thaw about an hour or until cake is soft.

Vegan Dim Sum Recipes

Sat, 01 Jul 2017 23:00:00 GMT

Do I want to be known as the girl "veganizing" dim sum? Darn straight! Vegan dim sum recipes are probably the main recipes people request from me. Every time I meet a someone new on my channel I ask them for suggestions and they always want vegan dim sum. So here's the vegan dim sum playlist so far.

Dim sum is not always the easiest recipes to veganize. Sure there are the baos and dessert type items that are fun to play around with, but a lot of the savory dim sum like your har gao (shrimp dumplings), shu mai (pork and shrimp dumplings), and your lion's head meatballs are basically all meat. So for me, it was important I do this right. I either needed to find really good meat and seafood substitutes on the market, or I needed to nail down at least a damn good ground pork and beef recipe.

I started playing around with jackfruit a half year back with a "pork" char siu bao recipe. I found that if you dehydrate the jackfruit in an oven, the texture becomes a lot more meaty like pulled pork.

I also started cooking with a lot of vegan meat substitutes you can find in grocery stores today. Some of them resembles so closely to the real thing i.e. Gardein's Crispy Chicken Strips that I challenge anyone to see if they can tell the difference. Gardein has an amazing line of accessible and affordable vegan meat substitutes like grilled chicken, pork and beef crumbles, which I love to cook and make dim sum dishes with.

I also experimented a lot with wheat gluten and making my own meat analogues. I have to say this was both exciting and very scary. This is definitely new territory and I guess what I fall back on is my experience in baking. As a baker, you know when you want to work gluten so that you develop the proper structures for breads.

But usually in the case of most pastry goods, you find ways to lessen the effects of these protein bonds. For example, cake flour is flour cut with starches to disrupt gluten bonds resulting in softer and fluffier cakes. In the case of shortbread cookies, fat is added with the flour to create crumbly, easy to eat cookies because the network of gluten has been "shortened" with fats that disrupt the gluten bonds.

So anyways, this is the current project and most recipes have come out surprisingly delicious. A huge part of the tasting experience is flavor and texture. When I'm veganizing recipes, I keep the flavors pretty close to the original recipes, so the harder parts are usually to get the texture right. But with so many new products and vegan meat substitutes out on the market, I think we'll get to a pretty nice sized collection very soon.

Vegan Pork and Shrimp Shu Mai Dumplings

Fri, 30 Jun 2017 23:00:00 GMT

Shu mai is probably one of the most known dim sum dumplings, so I decided to tackle that one first. It was a tough one to do for a vegan recipe because shu mai is made entirely with ground up pork and shrimp (plus a couple flavorings). But with the help of a vegan pork powder I found along with some vegan shrimp, I think I have the flavors just right.

Obviously, the other thing to tackle is the shu mai texture. Because all of the meat is ground up, shu mai is quite tender and easy to bite into. I knew I wanted to play around with wheat gluten and the vegan pork powder. So I took my lessons from bread making and baking into the seitan world.

I knew that combining a starch with the protein of wheat gluten would result in a softer product, much like how some flours are cut with cornstarch to make cake flour. I also added fat to the wheat gluten dough as fats disrupt the network of gluten bonds. In conjunction, both of these methods, along with very minimal mixing resulted in amazingly tender pieces of vegan shu mai.

Vegan Shu Mai - Vegan Dim Sum

(Makes about 9 shu mai)

7 pieces vegan shrimp, ground finely
1/2 cup wheat gluten
1/4 cup potato starch
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1/8 teaspoon white pepper
1/2 teaspoon vegan pork powder or bouillon
1/4 cup oil
1/4 cup water
1 teaspoon sesame oil
9-10 wonton wrappers
1/2 carrot, finely cut into small cubes

Directions

In a large bowl, mix together the wheat gluten, potato starch, garlic powder, sugar, white pepper and vegan pork powder.
In a separate bowl, mix together the oil, water and sesame oil.
Add ground up vegan shrimp to the wheat gluten mixture and toss until all the pieces of vegan shrimp are coated and evenly distributed.
Add the wet oil mixture to the shrimp mixture. Using a rubber spatula, gently fold the mixture about 10 times, just until the mixture is just combined. Do not over work. Set aside for 30 minutes to an hour to rest.
Using a 2 tablespoon ice cream scoop, scoop the filling into a wonton wrapper, scrunching the sides, while patting the filling down with a butter knife. Lightly shape the dumpling and place onto a bamboo steamer with parchment.
Steam on medium high heat for 15 minutes.

Vegan Dim Sum - Ma Lai Go - Malaysian Sponge Cakes

Wed, 28 Jun 2017 23:00:00 GMT

Ma Lai Go are those spongy steamed cakes most of us know from dim sum. History has it that during the time the Britain was in Malaysian, ovens were no where to be found and so cakes needed to be steamed. The "Ma Lai" in ma lai go comes from the Chinese word for Malaysia.

Vegan Ma Lai Go - Malaysian Sponge Cake

(Makes 5 cupcakes)

1 cup cake flour
1 tablespoon Lion's custard powder (http://amzn.to/2uooE0N)
2 1/2 tablespoons Bob's Egg Replacer (http://amzn.to/2tp5MBU) mixed with 5 tablespoons carbonated water
1/2 cup brown sugar
2 tablespoons coconut milk
1/4 cup non-dairy milk
5 1/2 teaspoons oil
2 teaspoons baking powder
4 teaspoons carbonated water

Directions

Combine cake flour and custard powder into a bowl.
In another small bowl, mix together the oil, non-dairy milk and coconut milk.
In a large mixing bowl with a mixer on medium high speed, mix together the egg replacer and carbondated water. Add in the sugar.
Add the dry flour mixture and coconut mixture alternating between dry and wet.
Set aside and over for 30 minutes.
Finally in a small bowl, mix together the baking powder and carbonated water. Gently fold this into the batter.
Pour batter into a cake tin or cupcake moulds. Steam on medium high heat for 25-30 minutes, or until a toothpick comes out clean.

What Can I Make with Tofu?

Mon, 26 Jun 2017 23:00:00 GMT

If you're uninspired from boxed tofu like I am, here are a couple ideas to help you out!

1. Pan-Fried Tofu

I love pan-frying tofu as opposed to deep frying. You get a lighter and less oily product that is still crunchy. In this recipe, I pan-fry it with a bit of sesame oil, so the flavor is jam-packed. Then a sweetened soy sauce is drizzled over the top, offering the perfect balance of sweet and salty.

2. Baked Tofu

Baked tofu is easy and the clean up is a cinch. I personally like to marinate it with some soy sauce and honey. I bake the tofu cubes at 400 degrees Fahrenheit making sure to flip them halfway in between.

3. Stuffed Tofu

So this recipe is a Chinese Hakka recipe my mom used to prepare. She would take soft or silken tofu, hollow out the center and fill it with fish paste. It was absolutely delicious and recipes can be seen like this one from Woks of Life. For a vegetarian version, mashed beans with seasoning would easily do the job!

4. Kimchi Tofu Soup

I'm a big fan of Korean soups. I think they are warm, hearty and filling and could easily substitute a meal. Here is a kimchi tofu soup recipe from Maangchi, one of my favorite Korean YouTubers. She uses meat in her recipe, but a vegetarian broth can easily be substituted or made with water and some Korean bean paste.

5. Tofu Scramble

Tofu scrambles are way easy to make and they go well with vegetables, tempeh bacon and various other breakfast delights. You simply crumble up extra-firm tofu with a fork, add a little tumeric for color and salt and nutritional yeast for flavor.

6. Tofu Poke

This is the easiest recipe of the list. Marinated tofu poke is rich with "Hawaiian" flavors that you would normally marinate fish with, only it's just as good on tofu! The best flavor happens overnight, but what I love about the recipe is that you don't have to cook it. Just throw it over some salad and you have yourself an amazing meal.

7. Tofu Chocolate Mousse

I usually don't make too many desserts with tofu because the soy flavor is so prevalent, but because the flavor of chocolate is so strong, it usually masks that. Here I have an easy recipe from As Easy as Pie that I'm sure will have all of your mouths watering.

Vegan Dim Sum - Chinese BBQ Pork Noodle Rolls

Fri, 23 Jun 2017 23:00:00 GMT

This is a really easy way to make a dim sum favorite - BBQ Pork Noodle Rolls. I took long rice noodle rolls, unwrapped them into a sheet and then filled them with my jackfruit "pork" filling. Using this method, you can fill the noodle rolls with anything you want.

Probably the most difficult part of this recipe is to unroll the rice sheets. In a dim sum restaurant, the noodle sheets would be made fresh with a thin rice batter and steamed so that it firms up. We are going to steam the noodle rolls to soften them just a bit. Don't do it longer than 5 minutes because if they get too soft, they will be difficult to handle.

The trick is to unwrap the noodles in a bowl of water. Because the noodles already have some oil painted in between, it should unravel easily, albeit you should do it slowly to avoid tears. It will also be very helpful to paint a bit of water on the board where you are rolling the noodle roll to keep it from sticking. Don't overfill the noodles and using a bench scraper is definitely a must to help roll the noodles back up.

Char Siu Cheung

(Makes 6 long rolls)

1/2 can young jackfruit, drained and patted dry
6 fresh rice noodle rolls
1 tablespoon char siu sauce
1/4 teaspoon garlic powder
1/8 teaspoon curry powder
cilantro, for garnish

Sweet Soy Sauce

1 tablespoon + 1 teaspoon soy sauce
1 tablespoon sugar
2 tablespoons water

Directions

Preheat oven to 350 degrees Fahrenheit.
Pull the jackfruit and place onto a baking sheet. Bake for about 10 minutes to dry out.
Put cooled jackfruit into a bowl. Add in the char siu sauce, curry powder and garlic powder. Mix until jackfruit is coated. Put aside.
Steam noodle rolls for 4-5 minutes until softened. Remove and put into a bowl of cold water. Un-roll the noodles until it becomes a flat sheet.
Put some water on the cutting board. Gently place the rice noodle sheet onto the cutting board. Sprinkle several leaves of cilantro onto the rice noodle sheet. Spoon a thin strip of jackfruit onto one end of the noodle sheet.
Using a bench scraper, roll the noodle sheets starting from the jackfruit side until a roll forms. Cut in half and gently place onto the plate.
Reheat the noodle rolls slightly by placing it back into the steamer for 3-4 minutes.
For the sweet soy sauce, mix the soy sauce, sugar and water in a bowl. Pour over noodle rolls when serving.

Vegan Oil-Free Pineapple Fried Rice

Thu, 22 Jun 2017 23:00:00 GMT

Pineapple fried rice is an amazing show piece. The hardest part of the recipe involves hollowing out the pineapple. My version is vegan and oil-free, which means the rice is flavor-packed with Thai flavors like lime juice and a hint of curry powder, but doesn't leave you feeling overly oily and full.

When it comes to the pineapple, make sure it is ripe enough to be cut. True, some of the leaves may not look as pretty, but the pineapples will taste great and be easier to cut. The easiest method I've seen is to just cut the pineapple down the middle. Using a pairing knife, cut a 1/2-inch into the pineapple and then cut strips into the flesh. Then you take a spoon and scoop out the meat.

A big part of fried rice is to make sure and have all the ingredients prepared because the actual cooking time should be very minimal. My tip for the tofu, if it ends up sticking to your pan is to actually bake it at 350 degrees for around 20 minutes flipping in between.

Pineapple Fried Rice

(Serves 2-3)

1 pineapple, hollowed out with 1 cup of pineapples saved
1/2 package firm tofu, half cubed, 1/2 crumbled
1/4 cup onions, sliced thin
1 tablespoon garlic, minced
1/2 cup mushrooms, sliced
1/4 cup vegan chicken stock or vegetable stock
2 cups rice, cooked
1/2 cup tomatoes
1 tablespoon Thai soy sauce
1 teaspoon vegan fish sauce
1 teaspoon curry powder
white pepper, to taste
salt, to taste
1 lime, juiced
1/4 cup cashews (or other nut)
scallions, for garnish
chillies, optional

Directions

In a pan over medium high heat or in the oven at 350 degrees Fahrenheit, brown all sides of the tofu. Salt and set aside.
In the same pan over medium high heat, add onions, garlic and mushrooms. Add in chicken stock and cook for 2-3 minutes until the onion softens.
Add in the tofu, rice, soy sauce, fish sauce, white pepper and curry powder. Toss until all the rice is coated.
Add in the tofu scramble and tomatoes.
Turn off heat. Add in lime juice. Salt to taste.
Garnish with nuts, scallions and/or chillies.

Thai Flower Shortbread Cookies - Khanom Kleeb Lum Duen

Mon, 19 Jun 2017 23:00:00 GMT

If you're looking for a pretty, cute and fun to make cookie recipe, look no further. I give you khanom kleeb lum duen, Thai shortbread cookies shaped into flowers of the region and then smoked with a special perfumed candle to instill fragrance into the cookies.

photo by: She Simmers and Serious Eats

The recipe is a basic shortbread dough made by drizzling vegetable oil into flour. The perfect texture of the dough should be crumbly and like wet sand. When you bunch the dough into your hands it should hold together easily.

Once the the is done, you can color them as you please or keep them white, though it may look a little more fun with different colors.

Thai Flower Shortbread Cookies (Khanom Kleeb Lum Duen)

(Makes about 24 cookies)

1 cup cake flour
1/2 cup powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup vegetable oil (plus 1 or 2 teaspoons, if necessary)
1 Thai scented candle (optional)
food coloring (optional)

Directions

In a bowl, mix together the cake flour, powdered sugar and salt until combined. Slowly drizzle in the vegetable oil and vanilla, stirring with a fork until the mixture resembles wet sand.
If using food coloring, separate the dough and mix with food coloring.
Roll dough into quarter-sized spheres, saving some dough for the center. Cut spheres into quarters. These will serves as petals for the flowers.
Roll the leftover dough into small balls for the center of the flower. Make a y-shape indentation to the balls.
On a sheetpan, take 3 of the petals and press the bottoms together forming a flower. Place the smaller balls in the center. Bunch the petals together some more as they will spread apart while baking.
Bake at 350 degrees Fahrenheit for 10-12 minutes.

Testing Vegan Eggs

Fri, 16 Jun 2017 23:00:00 GMT

I recently came across an egg substitute, which claimed it could be cooked like a scrambled egg. Naturally, I was curious and a couple weeks down the road, forked over the $8 it cost me for a small carton of 10-12 VeganEggs from a California-based brand called Follow Your Heart.

The eggs came in the form of a light yellow powder, which is similar to most other egg substitutes. One egg equals two tablespoons of egg powder with a half cup of ice cold water. The ingredients of the powder are all plant-based with algal flour and algal protein from algae as the star ingredients.

The site says the algae naturally contain high levels of healthy fats, carbohydrates and micronutrients. In addition, it is also a great source of fiber, with each egg containing four grams of fiber or 16 percent of your daily value. Compared to a chicken egg, the vegan egg does have less protein, one gram per egg versus six, but the vegan egg is also cholesterol-free, has less fat and again, contains a ton more fiber. The website also highlights the vegan egg's impact on sustainability and the environment versus the chicken egg, which is worth noting.

Scrambled Eggs

Preparation: After a brief whisking of cold water and the egg powder, the mixture thickens up. (Note that a blender can be used to add additional aeration to the eggs.) Immediately, the mixture emits a smell of what seemingly is the sulfurous odor of an actual egg.
Cooking process: It is recommended that the eggs cook for 6-8 minutes. Basically, for the first 1-2 minutes, the egg goes from liquid to the beginnings of coagulation.
As you move the egg around, curds start forming and it would seem that you have pretty good scrambled eggs by minute three. But then something interesting happens. The egg starts expelling a lot of the water you put it and there is almost a separation between the solid egg pieces and the water. The last several minutes are spent to evaporate the expelled water.
Taste The flavor of scrambled vegan eggs, from the nutritional yeast and salt in the ingredients list, taste just like actual scrambled eggs. Texturally, the eggs tasted a bit slimy and more gelatinous than a chicken egg. I cooked the eggs for 5 minutes, but will say that the drier the egg, the more closely it tastes to a drier type of scrambled eggs.

French Toast

Preparation: I prepared the French toast batter according to the sample recipe instructions. It was a little bit thick just like the scrambled eggs mixture. I let the bread sit in the batter for about 5 minutes before cooking it.
Cooking: I heated the pan over medium-high heat and added a bit of Earth Balance to it. I cooked each side for 2-3 minutes. One of the bread pieces did start to burn, but I just turned down the heat a bit. Both sides came out well-browned like what French toast looks like.
Taste: Flavor and texture tastes exactly like a normal French toast would. I have had vegan French toast where the bread tasted gummy because the egg substitute mixture contained too many starches, which weighed down the bread and turned it gummy as it cooked. There wasn't that issue with these.

Fresh Egg Pasta

Preparation: I took a basic egg pasta dough and substituted the eggs for VeganEggs. Instead of using a 1/2 cup of ice water per egg, I only used 1/4 cup per egg. Originally, I thought I had used too much water, but everything absorbed into the flour. The dough seemed to knead very similarly to normal pasta dough.
Cooking: I cooked the fresh noodles in salted boiling water. I really only took about 1 minute until the noodles floated. I took the noodles out with a strainer and rinsed the pasta under cold water.
Taste: The flavor of the noodles were somewhat bland and didn't taste as rich as egg pasta. The noodle texture was lighter than egg pasta and lacked the bite. It is similar to a "no yolk" pasta that may have been made with egg whites only.

Swiss Roll Sponge Cake

Preparation: For the sponge cake, I used VeganEggs as the egg yolk substitute and aquafaba as the egg white substitute. I assumed that an egg was basically 1/3 egg yolk and 2/3 egg white to make the substitute for the egg yolk. I whipped the VeganEggs first and they seemed thick and actually aerated. I then mixed in the dry ingredients and eventually folded in the aquafaba. The batter looked light and airy.
Baking: I baked the cake at 350 degrees Fahrenheit like a normal sponge cake. When I checked the sponge cake towards the end of the baking process, it didn't rise and most of the aquafaba had deflated. The lack of a rise could possibly be due to the lack of baking powder or soda. The VeganEggs coagulation was not able to stabilize the aquafaba. Perhaps the temperature could be lowered as well.
Taste: Flavor-wise, the taste of the cake was spot on. Texturally, the cake was actually quite light and airy like a Swiss roll sponge cake. The only issue was the sheet of cake was very thin as nothing had rise and the batter had deflated.

Vegan Dim Sum - Vegetarian Chive and Spinach Bao

Wed, 14 Jun 2017 23:00:00 GMT

CHIVE AND SPINACH BAOS

(Makes 24 small baos)

Dough:

3 cups all purpose flour 1 1/3 cup water, warm 1 teaspoon yeast

Filling:

4 dried shiitake mushrooms, rehydrated and finely chopped
1/2 pound Chinese chives, chopped finely
2 cups spinach, chopped finely
1/2 block extra firm tofu, drained and crumbled
2 cups sweet potato starch noodles, cooked and chopped
1 teaspoon ginger paste
1 teaspoon sesame oil
1 1/2 tablespoons salt (more to taste)
1 teaspoon soy sauce
3 tablespoons cornstarch
1 teaspoon white pepper
1/2 teaspoon five spice powder

Directions

Mix together the warm water and yeast. Let sit in a warm place for 5 minutes. Then add in the flour. Knead until a smooth ball of dough forms. Cover and set aside for 1 hour or until dough doubles in size.
In a large bowl, mix together the ingredients of the filling. Set aside.
Put risen dough onto a lightly floured surface. Divide into 24 equal pieces and roll into small balls.
Using a rolling pin, roll the dough out into disks about 4 inches in diameter, concentrating on having the edges be thinner than the middle.
Fill the disk with about 1 tablespoon of filling. Go around the edges and fold dough like an accordian around the entire disk. Repeat with rest of the dough.
Place the baos on a parchment-lined steamer, cover and let rest for 30 minutes to an hour.
Place the risen baos in a pre-heated steamer on medium high heat and steam for 12-15 minutes.
Serve immediately or freeze.

Vegan Brick Toast

Mon, 12 Jun 2017 23:00:00 GMT

Here's a super simple dessert you should consider for summer time. It's called brick toast or in Taiwan, coffin bread, and it's essentially hollowed out French toast filled with all kinds of goodies like fruits and ice cream.

I would say the hardest part about this recipe is finding a loaf of uncut bread. If you have a bread machine and make your own bread, this would be perfect. If you don't though, many supermarket bakeries carry unsliced loaves and Panera also is stocked full of different uncut loaves, although if you are vegan, I believe there are only about 2 choices - and yes, the white loaf does have eggs in it.

Vegan Brick Toast Recipe

(Serves 3-4)

1/2 loaf bread, not sliced
1/2 cup Earth Balance butter
2-3 tablespoons of brown rice syrup, maple syrup or honey (if not vegan)
1/4 cup coconut milk
sliced fruits
1-2 scoops vegan ice cream (Ben and Jerry's used)
1 tablespoon powdered peanut butter
chocolate syrup (optional)

Directions

Preheat oven to 350 degrees Fahrenheit.
Hollow out the insides of the bread. Cut center of bread into cubes.
Melt butter in the microwave and generously brush it over the bread and bread cubes.
Bake the bread and bread cubes for 10-12 minutes until golden brown. Drizzle the bread and cubes with syrup. Let cool.
Once the bread is cool, start layering the inside of the bread with fruits, bread cubes and coconut milk. Top with berries, ice cream and any additional toppings.

Dollar Tree Vegan Haul

Fri, 09 Jun 2017 23:00:00 GMT

Natto Taste Test

Fri, 02 Jun 2017 23:00:00 GMT

Vegan Zongzi - Chinese Bamboo Steamed Rice

Wed, 31 May 2017 23:00:00 GMT

If it's around the month of May or June and you happen to see dragon boats racing along your local rivers, then it's probably the time for zongzi. Zongzi-s are these bamboo-wrapped glutinous rice packets, traditional filled with pork, Chinese sausage, beans and peanuts and a salted duck egg. They're fragrant, flavorful and comforting.

So legend has it that there was this Chinese patriot by the name of Qu Yuan. He unsuccessfully warned his king of the Chu kingdom against the expansionism of the Qin kingdom. Anyways, a Qin general ended seizing the king and the Chu capital. Qu Yuan was so upset that he drowned himself in a river. Countrymen tried to save his body, but was unsuccessful, so in trying to prevent the fish to eat up Qu Yuan's body, villagers threw packets of rice (zongzi) into the river. And there you go!

So back to the recipe - this is a recipe that requires a lot of preparation. The bamboo leaves and filling should all be prepared a day ahead. A redeeming quality of making a lot of these is after you steam them they can be frozen and eaten throughout the year.

Probably the most difficult part of the recipe is in wrapping the zongzi. I have highlighted both the "rectangular" zongzi packet method as well as the "triangular" zongzi wrapping method. I'm not going to lie, even though the rectangular method requires an extra leaf to wrap, it is hands down the better method. It is easier to wrap and there will not be any holes or gaps to let water seap through when it is being cooked. (Check out the video for the wrapping technique.)

The other tips are to make sure and add a bit of oil to the rice. This prevents the sticky rice from sticking to the bamboo leaf later. Also, cut the sides of the bamboo leaf prior to wrapping. This eliminates any tough and sharp bits of the leaf, which will help immensely when you are wrapping. Pack the packets tight with ingredients and you should be good to go.

Vegan Zongzi

(Makes 6-8)

24-30 dried bamboo or reed leaves
2 cups glutinous rice
1/2 cup mung beans, peeled
4 shitake mushrooms, dried
1 cup vegan meat chunks or jackfruit
1/4 cup fried shallots
1 cup squash or sweet potates, cubed
2 carrots, cut into large chunks

Meat and Mushroom Marinade:

1/4 teaspoons five spice
1/2 teaspoon white pepper
1/2 teaspoon salt
2 teaspoons Shaoxing wine
1/2 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon vegan oyster sauce

Rice Seasoning:

3/4 teaspoon salt
3/4 teaspoon soy sauce
1 teaspoon vegetable oil

Directions

Wash bamboo leaves and put into a large pot with water. Bring water to a boil and simmer leaves for 30 minutes. Drain and soak bamboo leaves in cold water for at least 4 hours or best, overnight.
Meanwhile, add enough water to cover the glutinous rice, mung beans, and shiitake mushrooms. Leave for at least 4 hours or overnight to rehydrate.
To marinate the faux meat, mix the faux meat, five spice powder, white pepper, salt, Shaoxing wine, sugar, soy sauce and vegan oyster sauce together. Once the mushrooms are hydrated enough, add it to this mixture. Leave for at least 4 hours or overnight.
Drain the liquid from the rice, mung beans and mushrooms. Add the salt, soy sauce and oil seasoning to the rice and mix around.
Dry bamboo leaves and with the shiny side up, place 2 bamboo leaves on top of one another. Follow the wrapping technique from the video for the rectangular or triangular zongzi. Once wrapped, tie with string.
Place in a large pot and cover with water. Bring the water to a boil and lower heat. Cook for 4 hours until rice is soft.
Cut string, unwrap zongzi and serve with soy sauce.

Almond Jelly with Cocktail Fruit

Mon, 29 May 2017 23:00:00 GMT

One of the simplest Asian desserts I make are agar jellies. The recipe is pretty easy - 1 cup of liquid to 1 teaspoon of agar powder. And even though it doesn't take much to make the desserts, they are always one of my most requested. I think it's because agar jellies are light and fun to eat. You can flavor it with whatever juice or flavor you want and in this dessert, you can even put fruits.

Almond jelly is a traditional Chinese dessert and is usually white and made with milk. It can be cut up into cubes and mixed with fruit or it can be topped with cocktail canned fruit, which is more traditional.

I knew these jellies would be inverted, and so I wanted the cocktail fruits to really shine. I opted to pour clear agar without the addition of almond milk in with the fruits first. This clear layer will make the fruits stand out more verus being mixed in with the opaque almond milk.

I like using agar powder versus the agar flakes or sticks because it is a bit more standardized. It also dissolves a lot better than the flakes.

Almond Jelly - Vegan

(Makes 4 ramekins)

1 cup water
1 1/4 cup almond milk
2 1/4 teaspoons agar powder
1/4 cup sugar or sugar substitute
1 tablespoon almond extract
1/2 cup fruit cocktails

Directions

In a small pot, bring 1 cup of water, 1 teaspoon of agar powder and 1 tablespoon of sugar to a boil. Lower heat and once the agar melts, turn off heat.
Prepare the ramekins by putting about 1 tablespoon of cocktail fruit into the bottom of each ramekin. Pour 1 tablespoon of the clear agar on top.
Put the pot back on the stove including any leftover agar. Turn the heat back on high. Add in the almond milk, the rest of the sugar, agar powder and almond extract. Bring to a boil. Turn down heat until all of agar is dissolved. Let mixture cool for several minutes.
Once the agar in the fruit has set, gently top the ramekins off with the almond milk liquid. Cover and put into refrigerator for 4 hours until set and cool.
Invert ramekin and serve.

Indian Grocery Store Haul

Sat, 27 May 2017 23:00:00 GMT

Products Reviewed:

1.Soan Papdi

Onion Naan
Ajwan Seeds
Asafoetida
Black Mustard Seeds
Pani Pani
Gram/Chickpea Flour
Sandwich Dokla Mix
Buttered Chicken Mix

Why I Became Vegan?

Sun, 21 May 2017 23:00:00 GMT

Hi Everyone!

In this video, I address some common questions people ask when they find out I'm vegan. It's been about a year, and I'm sticking to it. But eating healthy is always difficult, and I'm still very much working on being a better eater and eating more veggies.

Dim Sum - Red Bean Sesame Balls

Wed, 17 May 2017 23:00:00 GMT

These sesame balls are something I had growing up. They would frequently be in Chinese bakeries or would appear in the dessert cart during dim sum. It was easy to tell whether the sesame balls were fresh or stale - the fresh ones were soft and chewy, but also crispy on the outside, while the stale ones were hard to bite and the centers were somewhat dried out. Still, I ate them nonetheless because they were so good.

For those who have never tried these sesame balls, it's definitely a unique texture. The filling is a red bean paste, which is as you might expect sweetened mashed beans to be, but the outside dough is the unique bit.

The dough is made from glutinous rice flour, so the texture is actually chewy and a little gummy. But because it's been dipped in sesame and then fried, there is also a crispy element to it. It's a dessert you can devour as it is not too sweet and has all the right textural components.

Many recipes actually put sugar in the dough. The helps with the flavor and also for it to brown to a deeper color when frying. I find that the red bean paste is sweet enough for the entire dessert, and usually I can get it to a pretty good golden brown color even without the sugar, so I just don't add it.

Tip(s): When frying, these sesame balls initially sink to the bottom, so it can burn. Use a wire skimmer to lower the balls down, so that it does not touch the bottom of the pan. Once the outer coating begins to cook, remove the skimmer, but move the sesame balls around often to keep it from sinking to the bottom.

Red Bean Sesame Balls

(Makes 6)

1/2 cup boiling water
1 1/2 cups glutinous rice flour
2 tablespoons rice flour
1/4 cup sesame seeds
1/2 cup canned red bean paste
oil for frying

Directions

Divide red bean paste into 6 quarter-sized balls. Place into freezer for an hour.
Meanwhile, mix the glutinous rice flour with the rice flour. Add in the boiling water and mix until a dough forms. Set aside for 15 minutes.
Divide the dough into 6 balls. Flatten with hand into 4-inch diameter circles. Place red bean filling into the center of the circle and wrap dough around the red bean paste. Roll ball in palm of hands until seams are sealed and have disappeared.
Dip balls into a plate of sesame. Press dough into the sesame so that it sticks.
Fill a pot with about 4-inches of oil, making sure the oil will cover the entire sesame ball. Heat oil to 320 degrees Fahrenheit.
Drop sesame balls in a few at a time. Fry until balls turn a light, golden brown, about 3-4 minutes. Once the balls float, turn heat up to 350 degrees Fahrenheit and continue frying until dark, golden brown, about another 1-2 minutes.
Place sesame balls on a paper towel to let the oil drain.
Rest for 15 minutes before serving. Sesame balls can hold for up to 2 days.

Vegan Chicken Karaage

Mon, 15 May 2017 23:00:00 GMT

Chicken karaage is Japanese double-fried chicken. And when I say double-fried, it means these little fritters are hella-crunchy and also, hella-addictive. Usually the double-fried method involves the initial fry at a lower temperature, but for a slightly longer time. The second fry is at a slightly higher temperature for a lesser time.

I used my favorite brand of faux chicken and let me tell you, I don't think you'll really notice a difference. The backdrop of the ginger and garlic marinate flavors the chicken and the crunchy exterior does the rest.

Vegan Chicken Karrage

(Adapted from Just One Cookbook)

10 ounces faux chicken strips, cut up into chunks
Salt
Ground black pepper
1/4 cup potato starch
1/4 cup all-purpose flour
vegetable oil (for frying)

Seasonings:

1 teaspoon pureed ginger
1 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon sesame oil
1 teaspoon granulated sugar
lemon (for garnish)

Directions

In a bowl, mix all the ingredients in the seasoning section together and fold in the faux chicken pieces. Let marinate for 15-30 minutes.
In another bowl, mix the potato starch, flour and a pinch of salt and pepper together. Transfer chicken mixture into the flour mixture. Stir until chicken is fully coated with flour mixture.
In a pot of oil at about 320 degrees Fahrenheit, put in a few pieces of chicken at a time and fry until a light golden brown, or about 60 to 90 seconds. Strain and put on paper towel. Start on the next batch until all the chicken is done.
Turn heat up until about 350 degrees Fahrenheit. Put chicken back into the fryer a few pieces at a time until golden brown. Drain onto paper towel.
Serve with a wedge of lemon.

Vegan Pandan Sponge Cake

Mon, 08 May 2017 23:00:00 GMT

If I were to describe the flavor of pandan (and I may have said this in another post before), it's a lightly sweet, milky and I guess every so slightly grassy essence, which makes it the perfect base for any dessert. It's used a lot in Southeast Asia and is as prevalent as vanilla extract.

It's best if you can find fresh pandan leaves, mix it with some water and puree and strain the leaves to make an extract. Most of us can't find fresh leaves, but if you check the freezer section of many Asian grocery stores, you may be surprised to find pandan leaves frozen. If you still don't have luck with that, then getting pandan essence either at the Asian grocery store or online is an okay substitute.

Anyways, mixing pandan essence into cake is like adding vanilla extract into any batter. This base flavor just elevates the final product.

Also, a star of this recipe is the batter itself. It's such an easy, dump everything into one bowl recipe. You can substitute different flavorings and it comes out nice and moist each and every time.

Vegan Pandan Sponge Cake

(makes two 8-inch rounds)

2 cups soy milk
2 teaspoons apple cider vinegar
2 1/2 cups flour
1/3 cup cornstarch
2 tsp baking powder
1 tsp baking soda
pinch of salt
3/4 cup sugar or sugar substitute
2/3 cup oil
2 tablespoons pandan juice (puree 10 pandan leaves with 4 tablespoons water, strain out juice)
1 tablespoon pandan extract

Directions

Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, combine the soy milk and vinegar. Set aside for 5 minutes.
Meanwhile in a separate bowl, combine the flour, cornstarch, baking powder, baking soda and salt. Set aside.
Add the sugar, pandan juice, pandan extract and oil into the soy milk mixture. Whisk until combined.
Add flour mixture to the wet ingredients in two batches. Whisk until batter is smooth and has no lumps.
Pour batter evenly between two 8 1/2-inch cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
Let cool before frosting.

Silken Tofu Curry

Tue, 02 May 2017 23:00:00 GMT

When I became vegan, I sort of became an "extra-firm" tofu snob. All of the hip salad bars and hummus bowl spots were using extra-firm tofu, so I abandoned my silken tofu, which was the only type of tofu I knew growing up in search for firmer pastures.

But your past has a way of catching up with you and several weekends ago, when I was over at my Uncle Georges for lunch, he made this amazing, comforting and warming silken tofu curry. I was so relieved to not bite into chunks of rough soy, which of course is trying to mimic the texture of meat. The texture of the silken tofu was soft as pudding and glided gently through your taste buds. When you ate the tofu curry with rice, it was almost like the tofu melted into the curry to create this amazing, silky ragout.

Anyhoot, the recipe took all but 15 minutes to make. The curry is thickened with a slurry, and it doesn't get any more simple and down-home than this. I went ahead and substituted peas for edamame beans simply because I like the texture and taste of edamame to peas.

A note for those who don't like spice is to take it easy on the curry powder. There's a whole concoction of spices in there, so perhaps add half the amount and adjust to taste as you go.

Silken Tofu Curry

(Serves 4)

2 carrots, diced into small cubes
3/4 cup frozen edamame, thawed
1 box silken tofu, cut into cubes
1 cup vegetable stock or water
1/2 teaspoon sugar
2 - 3 teaspoons curry powder
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1 teaspoon soy sauce
1 teaspoon cornstarch
oil for cooking

Directions

Heat 1 tablespoon of oil in a pan over medium-high heat. Add in the carrots and edamame. Turn heat down to a medium and cook for 1-2 minutes, until the carrots start to brown.
Add in the curry powder, garlic powder, ginger powder, onion powder and salt. Toast the spices for about a minute, until fragrant.
Add in the vegetable stock or water. Cover and bring mixture to a boil. Then turn heat down and simmer for 6-7 minutes, or until carrots are tender.
After carrots are tender, prepare a slurry by mixing the cornstarch with 1-2 tablespoons of water. Add the slurry into the curry and turn up heat until curry thickens.
Add in the silken tofu and turn off heat. Add in soy sauce and adjust seasonings to taste.

Korean Grocery Store Haul

Fri, 28 Apr 2017 23:00:00 GMT

This time, I head over to a Korean supermarket to do some shopping. Here are the products reviewed!

Gochujang
Soybean Paste
Ssamjang
Fermented Black Bean Paste
Furikake
[Beancurd Sushi Wraps - Inari
Korean Rice cakes
Roasted Grain Powder with Matcha (similar product)

Vegan Matcha Brownies

Wed, 26 Apr 2017 23:00:00 GMT

So I took the idea for matcha brownies right off of Instagram. To me, matcha and brownies don't really go together just because I think the flavor of matcha is so delicate and the flavor of chocolate brownies are so overpowering.

Nonetheless, I still wanted to experiment a bit and the results are pretty good. I saw that many Instagrammers used cocoa butter as the frosting for the brownies, and that just seemed too rich for me. I ended up using a coconut whipped cream with my matcha, which brought out the flavor of the matcha instead of masking it in sugar and fat.

Also though, the whipped topping is lighter than cocoa butter and I like the juxtaposition of a heavy fudgy brownie with a light, whipped topping. Honestly, after trying it out, it really tasted like brownies with a light, matcha ice cream.

Vegan Matcha Brownies

(Makes 9 squares)

1/2 cups flour
1/3 cup cocoa
3/4 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon instant coffee granules
2 flax eggs (2 tablespoons ground flax seeds + 6 tablespoons water)
1/2 cup vegetable oil/Earth Balance
1/2 cup vegan chocolate chips
1/4 cup almond butter (optional for extra fudginess)

Matcha Cream:

2 cups coconut whip
1 tablespoon matcha powder, more for dusting

Directions

Preheat oven to 350 degrees Fahrenheit.
In a mixing bowl, combine the flour, cocoa, born sugar, baking powder, salt, instant coffee and chocolate chips.
Add in the flax seed mixture and vegetable oil. Additional ingredients like almond butter can be added at this time.
Pour batter into a greased 7x7-inch pan. Bake for 25-30 minutes.
Meanwhile, prepare the topping by mixing the matcha powder and coconut whip in a bowl.
When the brownies are cooled, take them out of the pan and spread on whipped topping. Dust the top with additional matcha powder. Put into the freezer for about an hour until topping sets. Cut into squares and serve.

Cooking in the Dominican Republic

Fri, 21 Apr 2017 23:00:00 GMT

I decided on the capital city of Santo Domingo - not Punta Cana, not Puerta Plata or any of the other beach resort cities - mainly because travel magazines were telling me Santo Domingo was the next "it" city to visit. While there weren't a ton of tourists flocking to the destination just yet, it soon would. (And then of course, it wouldn't be as trendy to visit. Sigh.)

I have to say, I didn't know that much about Dominican food. From what I had eaten on the streets, I could tell many of the foods were quite comforting - braised meats, stews, beans and fried plantains.

As a vegan who guiltily eats whatever when she travels, I found refuge in the many smoothie and juice shops the city had. You could get everything from coconut water in freshly drilled coconuts to detox elixirs with papaya, red peppers and celery.

Anyways, when I found out there were food hosts in Santo Domingo (I find them through a site called The Traveling Spoon) willing to show me some dishes in the kitchen, I was more than ecstatic. I always say that traveling feels so much better when someone invites you into their home to have a meal. You learn so much about the culture and the food.

So the dish we would be making with my host, Rossy, was a classic Dominican multi-meat stew called sancocho. Some people call this the king of Dominican dishes because as you will see, there is literally everything in it. In our sancocho, we used beef, chicken and ham, but you could put in a ton more.

In making this stew, I also learned about the many root vegetables the Dominicans ate. It wasn't just plantains - both green and yellow, but also taro and batata and yuca and mapuey and name. There are so many more, and they are all delicious. These tubers have more bite to them than a potato would. The texture and mouth feel are also richer.

I also learned about a new herb called culantro (above on the left). The whole time, I thought Rossy was saying cilantro, and I just thought it was another form of the herb. I have to say it smelled exactly like cilantro, but perhaps the flavor is slightly less strong. Still, if you didn't have culantro, then cilantro could easily be substituted.

We paired the stew with rice and concon, which is the crunchy and burnt layer of rice at the bottom of the pan. Oh my gosh did the crunchy rice provide a nice pop of texture and roasted flavor to the stew. Not only that, but a side of avocadoes were paired with the stew, which I never would have thought to do. Rossy and her daughter told me sometimes it's just what they did for dinner. Avocadoes were just eaten along with the meal, sort of like a side of bread or something.

Dessert was something Rossy made ahead of time. At first, she was planning to do a pineapple upside down cake, but I'm so glad she made us a dulce de leche cortada instead. It's basically curdled milk in this sweet, Christmas-y-tasting sauce with cinnamon, brown sugar and prunes. I had never seen such a dessert before and the curdled milk sort of tasted like cottage cheese.

Anyways, I had such a great time with Rossy and her daughter talking about Dominican culture, food and even politics. This is a final shot of all of us together.

Mao's Vegan Red-Braised Pork - 'Hong Shao Rou'

Sat, 15 Apr 2017 23:00:00 GMT

I first tried this recipe from Fuschia Dunlop's cookbook 'Revoltuionary Chinese Cookbook' when I wasn't vegan. I remembered the flavors being so unique. There were spices I was not used to cooking with in savory recipes like cinnamon bark and star anise. But in addition to that, Fuschia starts off this recipe essentially making a dark caramel with sugar, so the dish was actually sweet-savory, which I love.

So the technique of cooking "hong shao rou" is called "red cooking" or red braising. The red color is really more of an orange brown and comes usually from a dark soy sauce. In this recipe, the initial caramel made with peanut oil and sugar also add to this.

When I was trying to find a substitute for the pork belly, the natural choice was jackfruit, which rips very much like meat. In addition to jackfruit, I wanted to try it with a smoked tofu, which I thought could substitute for the meatiness of pork. I like both options, but the jackfruit was the clear winner because it soaked up the flavors of the sauce so well.

A word of caution is to be careful in the beginning when you are browning the sugar and the peanut oil. Although it doesn't bubble too much like caramel, the mixture gets amazingly hot, so when you add in the jackfruit and spices, be careful. After that initial step, the rest is smooth-sailing and the recipe is quite amazing in taste for how much effort is involved.

Mao's Vegan Hong Shao Rou - Red Braised Pork

(2 Servings)

1 pound plain jackfruit or pressed tofu
2 tablespoons peanut oil
2 tablespoons sugar
1 tablespoon Shaoxing wine
1-inch piece ginger
1 star anise
1 dried red chili (more to taste)
1 cinnamon stick
1 teaspoon light soy sauce
salt and sugar to taste
scallions to garnish

Directions

In a pot over medium high-heat, cook the peanut oil and sugar until it turns a dark caramel brown.
Carefully add in the jackfruit, Shaoxing wine and spices. Then add in about 2 cups of water, just to cover the jackfruit.
Bring mixture back to a boil and lower it down to a simmer. Cook for about 45 minutes, covered.
After 45 minutes, uncover the pot. Turn heat up to medium-high, and reduced mixture down for 5 minutes, until it thickens slightly.
Add in the soy sauce and adjust flavors with more salt or sugar.
Serve hot over rice.

Bua Loy - Colorful Glutinous Rice Balls in Coconut Milk

Fri, 14 Apr 2017 23:00:00 GMT

For my birthday this year, I had a couple of my really good friends devise a 3-course Thai dinner for me. They are both from Thailand and really excellent cooks. One of them I went to culinary school with, and she was really my partner in crime when it came to adding vibrant (probably Asian) flavors to a curriculum that was very geared towards classical French "harmonious" flavors. Sorry, but I sort of prefer when flavors give you a nice "wake up" kick.

Anyways, the meal was amazing. My friends set the table and even printed the menu we would have for the night. I was literally in heaven. Though the menu wasn't vegan (don't worry guys, I'll be making vegan versions!), it was traditional Thai dishes, which is exactly the stuff I love.

Anyways, I was especially taken by dessert, as I usually am. My friends served me these small, colorful glutinous rice balls in pandan-infused coconut milk. Pandan and coconut were made to be together.

But anyways, I loved the balls were naturally colored, which is not only great from a health aspect, but it also is infused with the flavor of the food, which colored it. For my birthday dinner, we made 3 flavors - pandan, pumpkin and taro. The pandan was more of a juice. The pumpkin and taro were mashed.

The neat thing I noticed was the balls made from juice or anything liquid-y was more chewy. The ones made with a mashed food were softer in texture. Both were good and I think it's nice to include both options to provide varying textures.

Bua Loy - Glutinous Rice Balls in Coconut Milk

(Makes about 25 small pieces)

Flavored Rice Balls:

1/2 cup glutinous rice
3-4 tablespoons pandan juice (or beet juice, mashed sweet potatoes, taro, or pumpkin)

Coconut Milk:

1 cup coconut milk
1/4 cup palm or light brown sugar, more to taste
dash salt
2 pandan leaves

Directions

Mix glutinous rice flour and pandan juice until a ball of dough forms. Dough should resemble play-dough consistency and not be sticky to the hands.
Roll dough into a log. Cut into bite-sized pieces. Form into small balls. Place on sheet pan. Glutinous rice balls can be frozen at this point.
To cook the glutinous rice balls, bring a pot of water to a boil. Add in the fresh or frozen balls. Simmer until the balls float. Strain and place into a bowl of water.
To prepare the coconut milk mixture, heat coconut milk, sugar and pandan leaves on medium heat until sugar dissolves. Turn off heat and let pandan leaves steep for about 5 minutes before discarding.
To serve, spoon glutinous rice balls into a bowl and add infused coconut milk.

Vegan Pork and Kimchi Congee

Tue, 28 Mar 2017 23:00:00 GMT

Congee is to Chinese food what chicken soup is to American fare. It is usually a prescription for when one gets sick or when one needs something easy and clean to go down the stomach. Congee is predominantly eaten for breakfast, usually with fried dough and maybe some soy milk on the side. For richer types of congee meat like chicken or minced pork is added. The infamous thousand year old egg is a classic in congee as well.

I'll be making a vegan pork and kimchi congee, which is definitely not a traditional flavor. I use mushroom stock to enrich the porridge. If you're looking for a cleaner taste, then just use water.

A big secret my mom passed down to me is if you are into silky smooth congee, soak the rice overnight. It softens up the grain and it breaks apart easier when it is cooking. Now if you're like me and is someone who likes grit and grind in their food, then maybe don't soak it or cook it as long.

I also have the addition of bean curd skin, which is a somewhat traditional ingredient added to congee to add additional silkiness to the porridge because the bean curd skins break apart.

We use a simple vegetable broth for the soup base, but traditional wonton soup is a made with a mix of savory meats like pork and chicken bones and a fresh seafood flavor brought with dried flounder meat. Because soup is added to a mix of soy sauce and sesame oil before the noodles are served, I personally feel the addition of vegetable broth provides a flavorful enough addition.

Finally, we go to the noodles. It is quite hard to find a vegan substitute to good wonton noodles. I think the noodles are as big of a part to wonton noodles as the wontons themselves because the taste and texture is so unique. Wonton noodles are made with eggs and the really good ones are made from duck eggs to give an added richness. In addition, potassium carbonate is added to the noodles to give them a basic, alkaline flavor. Furthermore, the noodles are continuously kneaded to work the wheat gluten and give the noodles that perfect amount of snap when eaten.

Vegan Pork and Kimchi Congee

(Makes 2 bowls)

1/3 cup rice, soaked overnight in 1 cup water
3 cups mushroom stock or water
2 tablespoons tofu skins, broken into pieces
3 tablespoons textured vegetable protein (TVP), rehydrated with 1 1/2 tablespoons water
1 teaspoon light olive oil
pinch garlic powder
pinch onion powder
1/4 teaspoon light soy sauce, more for plating
2 tablespoons vegan kimchi
salt to taste
1 stalk scallion, for garnish

Directions

Drain off some water from the rice and add it to a pot. Pour in mushroom stock and add tofu skin. Bring to a bowl. Lower heat to medium low and cook until rice is broken up and smooth, about 1 hour. Add salt to taste.
Meanwhile, prepare TVP by mixing it with light olive oil, garlic powder, onion powder and soy sauce. Set aside.
To serve, spoon hot congee into a bowl. Add in kimchi and TVP. Garnish with scallions.

Being a Food Stylist and Food Photographer

Sun, 26 Mar 2017 23:00:00 GMT

Date: March 27, 2017

Hey Everyone! Just wanted to share with you some of the photographs I'm do for a meal kit company. I may be making a video of the whole process of how I compose, style, shoot and edit my work, so hang tight!

1. Lemon and Rosemary Sirloin

As a vegan, this is as close eating beef as I get. For this, I decided to make a well with the mashed potatoes, a technique I do with hummus and olive oil as well.

2. Beef Pot Pie

3. Brazilian Fish Stew

4. Chicken and White Bean Quinoa Casserole

__ 5. Portobello Fettucine with Onions and Goat Cheese__

__ 6. Baked Portobello Mushroom with Chorizo and Quinoa__

Hong Kong Style Vegan Pork and Shrimp Wontons

Fri, 24 Mar 2017 00:00:00 GMT

When it comes to a bowl of wonton noodles, the dumpling needs to be packed with filling, dumpling skins need to be thin and the noodles need to be alkaline and "snappy".

There are 3 parts to any wonton noodle soup: the wontons, the soup and the noodles. I'll be focusing on the wontons in this recipe as I use TVP and vegan shrimp to mimic the original wonton filling, which traditionally is flavored with just white pepper, salt, sugar and the secret ingredient of ground flounder powder (substituted by my vegan fish sauce).

Finally, we go to the noodles. It is quite hard to find a vegan substitute to good wonton noodles. I think the noodles are as big of a part to wonton noodles as the wontons themselves because the taste and texture is so unique. Wonton noodles are made with eggs and the really good ones are made from duck eggs to give an added richness. In addition, potassium carbonate is added to the noodles to give them a basic, alkaline flavor. Furthermore, the noodles are continously kneaded to work the wheat gluten and give the noodles that perfect amount of snap when eaten.

Hong Kong Vegan Shrimp and Pork Wontons

(Makes 35-40 wontons)

1/2 pound vegan shrimp, diced into cubes
1 cup textured vegetable protein (TVP), rehydrated with 1/2 cup water
2 tablespoons light olive oil or vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon light soy sauce, more for plating
1/4 teaspoon white pepper
1/4 teaspoon salt
pinch sugar
1 teaspoon vegan fish sauce
1/2 package wonton wrappers

For Platng:

1/2 teaspoon sesame oil
2 stalks scallions, cut into thin 2-inch strips
warmed vegetable stock
noodles, cooked according to packaged instruction

Directions

Combine rehydrated TVP with garlic powder, onion powder, white pepper salt, sugar, soy sauce and vegan fish sauce.
In a bowl, mix together the TVP and vegan shrimp.
Wet the edges of the wonton wrapper with water. Add 1-2 teaspoons of filling to the center. Fold the edges and pinch tightly to close seal.
Finished wontons can be frozen or cooked in simmering water until it floats, about 1 minute for fresh wontons.
To assemble the noodles, add about 1 tablespoon of soy sauce to the bottom of the bowl. Add in sesame oil scallion strips. Add in the noodles and then the wontons. Finally pour warmed vegetable stock on top.

Silky Coconut Jelly

Fri, 17 Mar 2017 00:00:00 GMT

By now, you guys know I'm addicted to coconut desserts. Coconut is fragrant, creamy and rich. My rule of thumb when I make coconut desserts is to not have it be overly sugary because I like the flavor of coconut. I think sugar is that ingredient that can really bring out the coconut's flavors, but if you use too much, the dessert just ends up tasting like sugar.

This dessert is the perfect mix of something that is light and not overly sugary, but with a lot of coconut flavor. It is Chinese coconut jelly and is usually served in the dessert dim sum carts.

It's really nothing more than coconut gelatin, only it's prepared with agar, which Asians often use more than gelatin. Because the original version uses milk and coconut cream, there is often no separation between the fats. Because I have substituted nut milk in this recipe, which does not affect the flavor at all, you will often find that there is separation between the water content and the fat content of the coconut cream as the agar solidifies.

Silky Coconut Jelly (椰汁糕)

8 tablespoons agar flakes
3/4 cup + 2 tablespoons water
1/4 cup + 1 tablespoon sugar (more or less to taste)
2 1/2 cups almond coconut milk
1/2 cup coconut cream

Directions

Bring water and agar to a boil. Cover and lower down to a simmer until all of the agar is melted, 4-5 minutes.
Add in the sugar, coconut milk and coconut cream. Turn off heat.
Pour mixture into a 10x14" baking dish. Refrigerate until cool.
Cut into squares and serve.

Chinese Grocery Store Haul 3

Sun, 12 Mar 2017 00:00:00 GMT

Vegan Korean Honey Butter Fried Chicken and Waffles

Fri, 03 Mar 2017 00:00:00 GMT

I credit the original honey butter fried chicken to the great Maangchi. I love watching her videos and all of her recipes are hella delicious. Naturally, I thought for "international chicken day" - a day of collaboration between me and several other YouTubers that I could veganize this recipe and add a waffle in their to mix in a little southern flair.

Double-fried is key to the crispiness of any Korean fried chicken recipe. This recipe is no different. Usually you fry at a slightly lower temperature for the first round and then fry quickly at a higher temperature the second round.

Honey Butter Fried Chicken (Recipe adapted from Maanchi)

(Makes 2 Servings)

1 package 1/2 pound Gardenin chicken Strips
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoon potato starch
1 tablespoon all purpose flour
1/8 teaspoon baking powder
1 flax egg (1 teaspoon flaxseed + 2 tablespoon water)
1 cup cooking oil

For honey butter sauce:

1 tablespoon Earth Balance Butter
1/4 teaspoon garlic powder
1 tablespoon brown sugar
1/2 teaspoon soy sauce
1/2 teaspoons honey/brown rice syrup

Waffles (recipe from wholelivinglauren)

(Makes 4 Waffles)

1 cup whole wheat flour
1 tablespoon ground flaxseed
2 teaspoons baking powder
1 tablespoon sugar
pinch of salt
1 tablespoon oil
1 cup almond milk

Directions

In a bowl, mix together the salt, black pepper, potato starch, flour and baking powder. Mix together the flax egg and add to bowl.
Add in the chicken substitute and mix until all the pieces are well-coated.
Meanwhile, heat up the oil in a small pot over medium-medium high heat. Once the oil is hot, add in the chicken in batches and fry until lightly golden brown. Take out chicken and place onto paper towel. Continue until all batches are finished.
Turn the heat up to medium high and add the chicken pieces back in. Fry for 1-2 minutes until golden brown. Drain on paper towel and set aside.
In another pot over medium high heat, heat together the ingredients for the honey butter sauce. Cook for about 1 minute until thickened.
In a large bowl, toss the chicken and sauce together until well-coated.
Serve over prepared waffles. Garnish with scallions. Additional sauce or Earth Balance can be added.

Vegan Mochi Ice Cream

Sat, 25 Feb 2017 00:00:00 GMT

Mochi ice cream is a favorite dessert in Asian restaurants, but a lot of the times, there aren't vegan options. So this is my solution to DIY mochi ice cream. I mix flavorings into my favorite vegan vanilla ice cream and then wrap that around with a layer of sweetened mochi dough.

The recipe is quite fun to make, but you cannot tamper too long when wrapping the ice cream or else it will melt and make a sloppy mess.

Vegan Mochi Ice Cream

(Makes 6)

1 cup vegan vanilla ice cream - divided into 6 balls
1 tablespoon matcha powder (optional)
1 tablespoon pureed strawberries (optional)
3/4 cup glutinous rice flour
3/4 cup water
1/4 cup sugar
1/2 cup potato starch

Directions

Scoop six 3 tablespoon-sized balls of ice cream and freeze. If mixing with various flavors, mix the ice cream, re-freeze, and then scoop and freeze for about 4 hours until the ice cream is hard.
To prepare the mochi layer, mix the glutinous rice flour, water, sugar and potato starch until there are no lumps.
Cook in a 1,000 watt microvave for 1 minute. Stir the mixture. Cook for one minute again, stirring after. Then finally cook for another 30 seconds.
Put mochi dough onto a sheet tray dusted with a layer of potato starch. Dust the top fo the mochi with potato starch as well.
Roll out into an 8x12 inch rectangle. Place into the refrigerator to cool for 15 minutes.
Cut six 4x4 inch squares and place between sheets of plastic wrap.
Working one at a time, place frozen ice cream ball into the center of the mochi sheet. Fold in the four corners and using the plastic wrap, quickly twist and form a ball with the mochi. Immediately place in the freezer.
Freeze mochi for 4 hours or until the ice cream is hard.

Spicy Kimchi Poutine - Vegan

Tue, 14 Feb 2017 00:00:00 GMT

I think I've created the ultimate recipe for those of you who love Korean food and I guess poutine. I had been trying Chi Kitchen's vegan kimchi, and was thinking up some new and creative recipes to apply the kimchi to. Anyways, I settled on poutine. It's not a dish you would think of putting kimchi on and the results were delicious.

So, I doubt there are vegan cheese curds sold at the supermarket, and I was too lazy to make any. But I did find some non-shredded Daiya cheese at the grocery store and so decided on using that. As mentioned in the video, big chunks of Daiya don't tend to melt well, so I would say if you wanted your cheese to be nice and melted, shred it first.

Vegan Kimchi Poutine

(Serves 3-4)

2-3 medium-sized potatoes, cut into 1/2-inch sticks
2-3 tablespoons olive oil
1 teaspoons Korean chili powder (adjust to taste)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup vegan kimchi, drained and roughly chopped
1/2 red onion, thinly sliced
3.5 oz. Daiya cheddar cheese, cubed or shredded
1 package vegetarian gravy, prepared according to instruction
1 teaspoon sesame seeds, toasted
1 teaspoon nori, shredded
scallions (for garnish)

Directions

Preheat the oven to 425 degrees Fahrenheit.
Toss the potates, olive oil, chili powder, garlic powder and onion powder in a bowl. Bake on a sheet tray for about 35-40 minutes, flipping in between.
Meanwhile, place kimchi and red onions onto another sheetpan. Put it into the oven during the last 15 minutes, while the potatoes are baking.
In a baking pan, mix together the potatoes, kimchi and onions. Spoon on several spoonfuls of the prepared gravy. Then add on the cheese.
Broil for 2-3 minutes or until the cheese is slightly melted.

Charcoal Hokkaido Milk Bread

Sun, 12 Feb 2017 00:00:00 GMT

Hokkaido milk bread is like the Japanese-version of a western brioche, only a bit sweeter and even softer. The bread is traditionally enriched with milk and butter, which we will be substituting for rich coconut milk and Earth Balance.

For many of you, who have visited Asian bakeries, milk bread should come as nothing new. It's the basis for most of the pastries, from the famed pineapple bun to the notorious hot dog roll.

There are 2 unique factors about how the Hokkaido milk bread is made. First is that the dough starts with a roux called "taizhong." Because part of the dough is precooked, it disrupts gluten structure thus resulting in a softer end product. Second, a loaf of Hokkaido milk bread is made from the spirals of several pieces of dough. I think the spirals add more layer-y goodness to the bread, but it also makes it fun to eat when you pull the bread apart.

The addition of charcoal is really for spectacle. I mentioned charcoal bread in my charcoal ice cream video. There is no flavor and is safe to consume. Because of the sweetness, the bread would be amazing for breakfast or in French toast, but the slight sweetness also pairs well in a savory sandwich.

Charcoal Hokkaido Milk Bread Recipe

(Makes 1 loaf)

Roux:

3 tablespoons + 1 teaspoon flour
1/2 cup water

Dough:

1/2 cup coconut milk, lukewarm
2 1/4 teaspoons yeast
1/4 cup + 1 tablespoon sugar
3 cups all-purpose flour
2-3 tablespoons charcoal powder (http://amzn.to/2lxdFlx)
1 teaspoon salt
1 egg substitute - 2 tablespoons water, 1 teaspoon oil, 2 teaspoons baking powder
2 tablespoons Earth Balance

Directions

Prepare the roux by mixing the flour and water in a pot and cooking it over medium heat for 3-4 minutes until mixture is thickened. Set aside.
In a mixing bowl, combine the yeast, 1/4 cup of the coconut milk and sugar. Cover and let sit for 5 minutes.
In a small bowl, prepare the substitute egg by mixing together the water, baking powder and oil.
In a separate bowl, combine the flour, salt and charcoal powder.
In a mixing bowl with the dough hook attachment, mix together the yeast mixture, egg substitute, roux and the rest of the coconut milk until all is combined.
Add in the flour mixture and mix on low speed until combined. Increase speed to medium and knead for 10 minutes.
Slowly add in the Earth Balance butter until it combines with the dough. Increase speed again and continue kneading for another 10 minutes until dough is elastic. Cover dough and let rest for about an hour until it has doubled in size.
Cut dough into 4 equal portions. Form into balls. Cover and let rest for 15 minutes.
On a floured surface, roll out balls of dough until it resembles a long egg shape. Then fold in the left and right sides so that the edges are straight. Continue rolling out dough until it measures roughly 3 inches wide and 10 inches long.
Roll the dough up forming a spiral. Place roll, seam side down, into a greased loaf pan. Continue with the other 3 balls.
Cover the dough and let rest for another hour.
Bake dough at 350 degrees Fahrenheit for 30-35 minutes.
Brush top with Earth Balance.

Vegan Kale and Chorizo Soup

Fri, 10 Feb 2017 00:00:00 GMT

This is one of my go-to soups in the winter time. It is super quick and easy to make and it leaves me feeling warm and satiated. The key is to find a good vegan chorizo you like. I bought mine from Trader Joe's. It's a bit spicy, but flavors the soup quite well.

I make sure and brown the onion and potatoes first to develop flavor for the soup. Towards the end, remember to adjust for flavor. I add lemon juice to a lot of my dishes not really because I need it to be more sour, but lemon juice really helps to brighten up all the flavors and make them taste fresher.

Vegan Kale Chorizo Soup

(Serves 4-6)

2 tablespoons olive oil
2-3 medium potatoes, sliced into 1/2-inch chunks
1 medium onions, sliced
1 tablespoon minced garlic
1/2 pound kale, coarsely chopped
1/2 pound vegan chorizo,
2 cups vegetable broth
1/4 cup brown rice, soaked in 1/2 cup water
1 tablespoon lemon juice
2 teaspoons salt (more to taste)

Directions

Heat 2 tablespoons of olive oil in a pot over medium to medium high heat. Add in the onions and potatoes. Cook for 3-4 minutes until onions and potatoes are caramelized and golden brown. Turn heat down if onions start to burn.
Add in the garlic, kale and chorizo. Cook for about 2 minutes until the kale is wilted.
Add in teh vegetable broth and rice. Cover and bring mixture back to a boil. Turn heat down and simmer for about 30 minutes or until the rice is finished cooking.
Adjust seasonings by adding the lemon juice and salt.

Chinese Grocery Store Haul

Tue, 07 Feb 2017 00:00:00 GMT

A lot of people seem to like hauls, so this is going to be of me going to the Chinese grocery store during Chinese New Year. Some of the ingredients might be odd and quite eccentric, but I'm really hoping these hauls are more educational than anything since I'm someone who loves learning about new ingredients.

Here is the list of ingredients mentioned along with links on where to find them.

Products In Review

Tofu Poke Bowl

Sat, 04 Feb 2017 00:00:00 GMT

I'm not sure if there is a poké craze in your city, but there certainly is one here in Cambridge. Poké, if you are not familiar, is a raw fish salad served in Hawaii. The fish of choice is usually tuna, though salmon is popular as well. It is marinated in a soy, sesame sauce, which complements the fish very well.

Anyhow, I realized this dish worked exceptionally well with tofu as well. Because fresh raw fish doesn't have a ton of flavor, tofu and its soft - almost raw fish-like texture was the perfect fill-in.

Tips: So I find that the best tofu poké shops marinate their tofu well, meaning the tofu has completely soaked in the soy and sesame marinade. To do that, you need to first press out the liquid in the tofu by placing it between sheets of paper towel for a few hours. It will then be more able to absorb whatever marinade you give it.

Tofu Poke Bowl (Vegan)

(Makes 2-3 servings)

2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon toasted sesame oil
1 package firm tofu, cubed
2-3 scallions
10 wonton skins
1-2 carrots
1 cucumber
1 small onion, thinly sliced
1/2 cup edamame, cooked
1 avocado
dried seaweed or fresh seaweed salad (optional)
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
2 tablespoons oil

Rice:

1 cups uncooked short-grain brown rice, cooked
2-3 tablespoons rice wine vinegar
2 tablespoons sugar
1 tablespoons salt

Directions

For the tofu: Press the cubed tofu between 2 sheets of paper towel using a weight. Let sit in the refrigerator for 2-3 hours. Once some of the liquid has released from the tofu, mix the soy sauce, rice wine vinegar, sesame oil and one stalk of chopped scallion in a bowl. Add in the cubed tofu and toss. Cover and let sit in the refrigerator for at least 4 hours or overnight.
For the rice: Mix the rice wine vinegar, sugar and salt in a bowl. Add about 2 tablespoons to the cooked rice and toss. Save the rest of the vinegar mix for the vegetables.
For the wonton strips: Cut strips of wonton skins into shreds. Toss with about 2 tablespoons of oil. Bake on a sheetpan at 350 degrees Fahrenheit for about 10 minutes or until wonton strips are golden brown and crispy. Salt and set aside.
For the vegetables: Shred the vegetables of your choice. With the exception of the scallions, place the rest into the leftover vinegar liquid. Let sit for about 30 minutes. Place scallions into a bowl of cold water.
To assemble: Place rice on the bottom. Then layer with vegetables and tofu. Top with sesame, dried seaweed and scallions.

Rose 'Mantou' Buns

Thu, 02 Feb 2017 00:00:00 GMT

When I was researching Asian recipes to do for Valentine's Day, I didn't think there would be too many recipes that weren't just pretty and cute cookies and cakes. To my surprise, I came across these rose mantou buns. They remind me a lot of another "trendy" recipe this year, which were the apple rose tarts. Anyhow, I knew this recipe and technique would be both fun to make and fun to eat.

I went with beet root powder to be my sweetener and color, but a drawback of using natural food coloring is the color does change after the buns get cooked. What was once a brilliant purple, pink color turned more into a deep salmon orange. I loved how both colors looked, but if you want a different colored rose or just one that looks the more similar before and after steaming, then maybe going with food coloring is the better choice.

If any of you are interested, you can glam up this recipe by sprinkling scallions throughout the layers. Or if you want something less savory, then a light layer of sesame paste or even some cinnamon in the layers might be nice.

Rose Buns

(Makes 10 buns)

2 1/3 cups all-purpose flour
1 cup warm water
1 teaspoon yeast
2 tablespoons beet root powder + 1 tablespoon sugar OR couple drops food coloring + 2 tablespoons sugar
pinch salt
1 teaspoon coconut oil

Directions

In a mixing bowl, mix together the warm water, yeast, beet root powder and sugar. If not using beet root powder, add in the food coloring and sugar. Let sit for 10 minutes until bubbles begin to develop.
Mix in the flour and salt. Then add in the coconut oil.
Knead until a smooth dough forms, about 2-3 minutes. Cover and let sit in a warm place for 30 minutes.
Divide the dough into 25 balls. Roll the balls into 4-inch diameter disks, with one disk being slightly bigger.
Take 4 disks with the largest at the end and overlap them so that each successive disk's edge is in the middle of the former circle. Take the last disk and roll it up. Place this at the other end and beging rolling all of the disks into one large roll.
Take a dough cutter and cut down the middle width-wise of the roll. Tuck the bottoms to form the bottom of the rose. Using fingers, open the petals of the roses.
Place dough roses onto a steamer basket lined with parchment.
Allow dough to rise for 30 minutes.
Steam the roses on medium high heat for 12 minutes. Then turn off the heat without opening the cover and let the roses sit for 2-3 minutes.

Vegan Spam

Wed, 01 Feb 2017 00:00:00 GMT

If you haven't seen my review on vegan spam, check it out here. This vegan spam recipe is probably the one most commonly referred to on the internet. It's a combination of soybean flour, peanut butter, tomato juice and several other flavorings. I'll say it's definitely not a perfect substitute for Spam's soft and gelatinous texture, but the flavor is not bad. Because of the myriad of Asian recipes which call for Spam, it's not a bad idea to have the recipe under you sleeves.

Vegan Spam

(Makes two 14.5 oz cans)

2 1/4 cup soy flour
1/4 cup nutritional yeast
1 cup cornmeal
2 teaspoons sea salt
1/2 teaspoon garlic powder 
2 cups water 
1 cup tomato juice  
1/2 cup peanut butter 
1/3 cup finely chopped celery (1 medium stalk)
1/3 cup finely chopped onion 
1/2 cup soy sauce

Directions

Combine the soy flour, nutritional yeast, cornmeal, sea salt and garlic powder into a bowl.
In a food processor, puree the celery, onions, water, tomato juice and soy sauce for about 3 minutes.
Add the wet mixture to the dry and combine with a spatula.
Put mixture into 2 cans. Seal the top with tin foil and a rubber band.
Place the cans into a pot of water 1/3 the height of the cans. Bring to a boil and lower heat to a rolling boil. Cook for 2 hours. Cans will expand.
Let cool. Open the bottoms of the cans to release the vegan spam.

Vietnamese Spring Rolls - Vegan

Sun, 29 Jan 2017 00:00:00 GMT

Vietnamese Spring Rolls with Peanut Dipping Sauce

(Makes 10 spring rolls)

2 medium purple carrots
1 large orange carrot, cut into matchsticks
1 zucchini
1/2 bunch cilantro
1/2 package (8 oz) spinach
10 sheets 6-inch round rice paper wraps (link: http://amzn.to/2kGz8rw)

Peanut Sauce:

1/4 cup peanut butter
1-2 tablespoon hoisin sauce (link: http://amzn.to/2jnHiA1)
2 teaspoons soy sauce (link: http://amzn.to/2jJVQuT)
1 teaspoon minced garlic
1 teaspoon Sriracha sauce (optional) (link: http://amzn.to/2jiyksO)
1-2 tablespoons water

Directions

For the sauce, mix everything into a bowl until smooth. Add more water to get desired consistency.
Dip the rice paper wrap in warm water for about 20 seconds, until the wrap is pliable, but not overly soft.
Add in vegetables, being sure not to overfill.
From the bottom, roll up until halfway, fold in the sides and finish rolling.

Buddha's Delight - Chinese New Year

Sat, 21 Jan 2017 00:00:00 GMT

When it comes to Chinese vegetarian dishes, Buddha's delight is your pick. It's the original, hearty, multi-ingredient wonder using mushrooms, soy products and wheat gluten - way before all of this stuff was popular - to compensate for the lack of meat. Vegetables can be added to add vibrancy and crunch.

It is a favorite on the first day of the Lunar New Year as many of the ingredients in the dish are chosen for its fortuitous meaning. There can be a ton more added to Buddha's delight, but the dish is hearty enough with just a couple ingredients and some vegetables, so don't let the list of ingredients scare you. Work with what you have and what you can find. The basic foundation of soy sauce, garlic and mirin, which are all readily available, is what makes up the main flavors of this dish, so if you have that you're golden.

Buddha’s Delight

(Serves 6)

2 tablespoons canola oil
3 slices fresh ginger
3 cubes red fermented bean curd
3 cloves garlic, minced
6 dried shiitake mushrooms, rehydrated and halved
¼ cup dried wood ears, soaked in warm water for at least 4 hours
1 can baby corn, drained
2 cups Napa cabbage, shredded into 1/2-inch slices
8 fried tofu puffs, quickly blanched in boiling water
4 sticks dried beancurd sticks, soaked in warm water for 4 hours and cut into 2-inch pieces
1 can braised wheat gluten
4 teaspoons mirin, divided
2 tablespoons soy sauce
1 cup water
1 tablespoon cornstarch
1 small bundle of mung bean noodles, soaked for 30 minutes
1/4 cup pea pods (optional)
1 carrot, sliced thin on the bias (optional)

Directions

Combine shitake mushroom soaking liquid with water to create 1 full cup of liquid. Whisk in cornstarch and 2 teaspoons of mirin. Set aside.
Add soy sauce and the remaining 2 teaspoons of mirin to the shitake mushrooms.
In a large pot over medium high heat, fry ginger in 2 tablespoons of oil for 30 seconds. Add in the garlic and red beancurd. Cook for an additional 30 seconds.
Add in shitake mushrooms, black fungus mushrooms and beancurd sticks. Cook for about 1 minute, stirring to coat ingredients with sauce.
Add in the baby corn, braised wheat gluten and blanched tofu puffs. Cook for 30 seconds, stirring constantly.
Add in the cornstarch liquid from step 1. Then add in the mung bean noodles and cabbage. Cover and bring to a boil. Turn heat to medium and cook for 15-20 minutes or until ingredients soften to the desired consistency.
Additional vegetables may be added during the last minutes of cooking.
Adjust seasonings to taste.

Vegan Chinese Turnip Cakes

Tue, 17 Jan 2017 00:00:00 GMT

It's almost Chinese New Year and during the 2-week break that most Chinese students and workers get in China, they will enjoy a plethora of foods all signaling good fortune.

Turnip cakes are one of these foods. For many people, this is the pan-fried treat you'll see at dim sum. Traditionally, it is made with Chinese Lap Cheong sausages and dried shrimp, but I've substituted savory carrots and textured vegetable protein, among a bunch of other fillings to this recipe.

This "cake" is essentially bits of vegetables and filling mixed into a batter of rice flour and water, so the texture will not be like cake in the western sense. Many recipes will actually pre-cook the rice batter before steaming the entire cake, but I actually find you get a softer product if you don't pre-cook the batter.

In terms of how fine you want to shred your daikon radish, it's really up to you. Some people love bigger chunks of radish in their cake, so you may not even need to shred. I will say that if you make the shreds too fine, the radishes sort of mix into the rice flour and can make the cake taste too chunky, rather than have tender pockets of the rice batter and chunks of steamed radish throughout.

Vegan Chinese Dim Sum Turnip Cakes

(Makes 8-10 servings)

Daikon Filling:

1/2 pound daikon radish, cut into shreds
2 cups liquid, reserved radish liquid + water
1 tablespoon+ 2 teaspoons sugar
1 1/2 teaspoons salt
1 tablespoon vegan chicken powder
1/2 teaspoon white pepper

Batter:

1 cup rice flour
2/3 cup cornstarch
1 1/4 cups water

Vegetable Filling:

1-2 carrots, finely dice
1/3 cup dried shiitake mushrooms, rehydrated and finely diced
1 1/2 shallots, thinly sliced
4-5 stalks scallions, thinly sliced
1/2 teaspoon soy sauce
1/4 teaspoon sugar

For Textured Vegetable Protein:

3 tablespoons textured vegetable protein (TVP)
1/8 teaspoon salt
1/4 teaspoon garlic powder
vegetable oil for frying

Serve With:

hoisin sauce
cilantro (garnish)

Directions

Shred the daikon radish and put onto a strainer with a bowl under to catch the liquid. Using hands, squeeze out the additional liquid. Leave in strainer for 10 minutes to continue draining.
Meanwhile, in a pan over medium heat, fry the carrots and shallots with 2-3 tablespoons of vegetable oil until golden brown, about 3 minutes. Add in the white parts of the scallions, soy sauce and sugar. Cook for an additional 2 minutes until mixture is dry.
In a separate pan, toast up TVP with 2-3 tablespoons of oil with salt and garlic powder. Add this to the vegetable mixture. Set aside.
In another pot, bring daikon shreds, reserved liquid, sugar, salt, vegan chicken powder and white pepper to a boil. Cook until daikon radishes are soft, between 2-6 minutes depending on size of shreds. Set aside and cool.
In a bowl, mix together the rice flour, cornstarch and water until batter is smooth.
Combine the rice flour batter with the radish and vegetable filling. Pour into a greased 8-inch round with parchment. Cover pan with aluminum foil.
Steam on medium to medium high heat for about 1 hour. To test for doneness, stick a toothpick into the cake and if the bits that are sticking to the toothpick is translucent, it is ready.
Cut into 3/4-inch thick slices. Pan fry on both sides for 2-3 minutes until a golden brown crust forms. Serve with hoisin sauce and garnish with cilantro.

Vegan Japanese Curry - From Scratch

Tue, 10 Jan 2017 00:00:00 GMT

I love Japanese-style curry because it's sweeter and less intense than your traditional Indian curries. I don't mean this in a negative way, but it's a bit like curry for kids. You can have a lot of this curry and it is super-addictive.

The good thing about any type is curry is that it is so flavor rich, you can substitute out the meat and add a ton of vegetables, beans or tofu and it tastes just as good.

A lot of people are going to get scared by this recipe because it's made from scratch. But honestly, even though there are going to be more steps than if you used instant curry cubes, each of the steps are pretty easy. Basically the steps include:

Caramelizing the onions.
Chopping the vegetables.
Making the roux (which is just mixing flour, vegan butter and curry powder together. That's it!)
Then you put everything together.

Easy Vegan Japanese Curry - From Scratch

(Serves 4)

2 tablespoon oil
2 onions, sliced
2 carrots, cut into chunks
3 medium potatoes, cut into chunks
1 teaspoon ginger, grated
1 teaspoon garlic, minced
1 apple, pureed (or 3 tablespoons apple sauce)
2 tablespoons tonkatsu sauce or sweet BBQ sauce
1 tablespoon tomato paste
1 teaspoon cocoa powder
1 teaspoon salt
3 cups vegetable stock
1 can chickpeas, drained
1-2 bay leaves
1/2 cup frozen green peas
1/4 tsp garam masala
1 teaspoon sugar, to taste (optional)

For roux

2 tablespoon Earth Balance Butter
1 tablespoon flour
2 tablespoons curry powder

Directions

In a skillet over medium heat, cook onions with 2 tablespoons of olive oil for 30 minutes, until it is soft and caramelized, almost forming a paste. While cooking, cover with lid and stir often to keep from burning. If necessary, add in 1/4 cup of water towards the last 10 minutes of cooking to soften the onions some more.
Meanwhile, prepare the vegetables by cutting the potatoes and carrots into bite-sized chunks. Set aside.
For the rue, in a pot, melt Earth Balance Butter over medium high heat. Add in the curry powder and cook for 1 minute until fragrant. Add in the flour and cook for an additional minute until the mixture forms a paste. Turn off heat and set aside.
In a pot over medium to medium high heat, cook minced garlic and ginger with 1 tablespoon of oil for about 30 seconds. Add in the apple sauce, tonkatsu sauce, tomato paste, cocoa powder, salt, garam masala and vegetable stock. Stir until combined.
Add in the softened onions and the carrots. Bring mixture back to a boil and lower to simmer for about 10 minutes until the carrots soften.
Add in the potatoes and 2 bay leaves. Cook for an additional 10 minutes or until potatoes are cooked.
Add in the frozen peas and the roux. Turn heat back to high and bring to a boil. When the mixture thickens, turn the heat off. Adjust seasonings to taste.
Serve warm with rice.

Baked Vegan Korean Mung Bean Pancakes - Bindaetteok

Sat, 07 Jan 2017 00:00:00 GMT

Korean mung bean pancakes are heartier versions of the kimchi or scallion pancakes you see at the restaurants. It is made of pureed beans and rice, which give it a more substantial and slightly crunchier feel. The taste is still filled with savory korean flavors and blanched vegetables like ferns and beansprouts are added for additional crunch.

Probably the most unique thing about these pancakes (other than the fact that they are baked) is that it is made from the whole mung bean and the whole rice kernel. Traditional recipes are made with split mung beans without the green skin and also glutinous white rice, which doesn't carry any of the fibers and nutrients of the bran. Surprisingly, adding the beans and rice in whole form didn't affect the taste of the pancakes, so choosing the one with more nutrients and fiber is a no-brainer.

Baked Vegan Korean Mung Bean Pancakes (Bindaetteok)

(Makes about 8 small pancakes)

1 cups dried mung beans, soaked overnight
1/4 cup brown rice, soaked overnight
1/4 cup water
2 garlic cloves
1 teaspoon soy sauce
1 teaspoon vegan fish sauce
3/4 cups kimchi, chopped
1/4 cup kimchi juice
1 pound beansprouts, blanched and drained
salt to taste

Directions

Preheat oven to 375 degrees Fahrenheit.
Blend together mung beans, brown rice, garlic cloves and 1/4 cup of water until smooth.
Add in soy sauce, vegan fish sauce, kimchi, kimchi juice and beansprouts. Add additional salt to taste.
On a sheetpan with a greased silicon pad, scoop about a quarter cup of batter for each pancake. Use the back of a spoon to spread the batter until pancake is 3-4 inches in diameter.
Bake for 30 minutes, flipping the pancakes in between, until both sides are golden brown and crunchy.
Serve with soy sauce.

Sweet Green Tea Dumplings - Tang Yoon

Thu, 05 Jan 2017 00:00:00 GMT

Sweet Green Tea Dumplings - Tang Yoon

(makes 50 dumplings)

Filling:

2 tablespoons Lion Custard Powder
2 cups non-dairy milk
1/4 cup sugar, more or less to taste
2 tablespoons green tea powder
1 tablespoon coconut oil

Dough

2 cups glutinous flour
1 3/4 cup water

Syrup

2 cups water
1/4 cup brown sugar
1 inch ginger, sliced

Directions

In a pot, mix custard powder, sugar and non-dairy milk until there are no lumps. Heat over medium heat until thickened. Mix in green tea powder and coconut oil. Set aside to cool.
Put custard mixture into a piping bag and pipe nickle-sized balls onto parchment paper. Put into freezer for 3-4 hours or until frozen.
Prepare dough by mixing glutinous rice flour and water with hands.
Pull out 1-inch pieces of the dough. Flatten with fingers and put frozen custard filling into the center. Seal the dumpling and roll in between hands until a ball forms. Place onto a sheetpan with parchment paper.
Dumplings can now be cooked immediately or frozen for later. If cooking immediately, add dumplings to boiling water and boil for 1-2 minutes or until dumplings are floating. If cooking frozen dumplings, time will be about 5 minutes.
To prepare the syrup, bring to a boil the water, sugar and sliced ginger. Turn off heat.
Add dumplings to the syrup and serve.

Vegan Kimchi Fried Rice

Fri, 30 Dec 2016 00:00:00 GMT

Fried rice is a classic dish around the world. It's usually a mix of leftover food and in different parts of the world, those can be different things. I love the idea of using kimchi because not only does in provide crunch and a ton of flavor, but the red from the chilis in its juice colors the rice beautifully. It's a great vegan dish because you're not short of flavor and any additions you add be it mushrooms, tofu or more veggies will only contribut more flavor texture to the dish.

Kimjang Kimchi Festival

I recently went to this annual kimjang kimchi festival event in southern Massachusetts. Basically during the kimchi festival, families in Korea come together and make a ton of kimchi for the year. It is an event that UNESCO has recognized as a world heritage

Vegan Kimchi Fried Rice

(Serves 2-3)

3 tablespoons olive oil
1/2 large onion
1 stalk scallion
1 teaspoon garlic (finely chopped)
1/2 cup kimchi
1/2 teaspoon soy sauce
1/2 teaspoon vegan fish sauce
4 tablespoons kimchi liquid
1/4 cup dried shitake mushrooms, rehydrated
3 cups white rice
1 teaspoon salt
1 teaspoon black pepper
1/4 cup tofu, cubed (optional)

Directions

Heat 2 tablespoon of the oil in a large frying pan over medium to medium high heat. Add chopped onions with small pinch of salt and saute for 3-4 minutes until onions are translucent.
Add in garlic and cook for 30 seconds minute.
Turn heat to medium high. Add in rice, kimchi, kimchi juice, soy sauce, vegan fish sauce. Then add in the shitake mushrooms and cook for 1-2 minutes, stirring constantly.
Add salt and pepper to taste.

Vegan Peanut Butter Cups - Date-Sweetened

Tue, 27 Dec 2016 00:00:00 GMT

I love the all-natural peanut butter cups you find in stores, but they can get quite pricey - usually averaging $1 per peanut butter cup. I found that it was actually quite easy making them at home and you can create some pretty good "store-quality" results.

The best thing about making them at home though is you can control what goes in, and I decided to add dates to the peanut butter as the main sweetener. You can't really tell they are there, but occasionally, you'll get these bursts of sweetness from pieces of dates that may not have gotten all blended.

Tips: This recipe is fairly simple, but there are some key tips to keep in mind while you put the peanut butter cups together. First, in order to create that "Reese's Peanut Butter Cup" look with the fluted edges, you want to be making the chocolates in cupcake liners.

The next tip is to make the peanut butter filling disks nearly the same or as close as possible to the diameter of your cupcake moulds. This keeps you from having to use too much chocolate and for the sides of the peanut butter cups to have too thick a chocolate edge, which I never like.

Vegan Peanut Butter Cups

(Makes 12)

16 ounces dark chocolate
1/2-3/4 cup natural peanut butter
1/2 cup dates, soaked
2 teaspoons maple syrup, more to taste
1/8 teaspoon salt
1/2 teaspoon vanilla

Directions

In a double-boiler, melt dark chocolate.
Meanwhile, in a blender, blend the peanut butter, dates, maple syrup, salt and vanilla until smooth.
Roll peanut butter filling into 12 equal balls. Flatten the balls into disks with a diameter slightly smaller than the cupcake paper being used.
Place cupcake paper into muffin tins. Spoon about 1 tablespoon of melted chocolate into each mould.
Place a peanut butter disk into the center of each mould.
Fill the rest of the mould with chocolate.
Chill in refrigerator until chocolate is set.

Vegan Baked Crab Rangoon

Fri, 23 Dec 2016 00:00:00 GMT

Crab rangoons are definitely a classic, "holiday, Chinese takeout item." I wanted to do a vegan version that was just as savory and delicious, but without having to use the fryer. This will ensure the house smell of the holidays instead of grease.

I used jackfruit to replace the imitation crab meat in crab rangoons. For those, who are not familiar, jackfruit is a, lightly-sweetened fruit native to Southeast Asia, and its flesh likens itself very much to meat. It pulls apart very similarly to pulled pork and for me, if the product is dehyrated just a tad more, it gets even more meat-y and less like fruit.

I used the teriyaki-flavored jackfruit product from the Jackfruit Company. I thought since we were dealing with Asian flavors, it wouldn't be a bad idea that the jackfruit was pre-marinated. The results were amazingly savory and a little sweet as well. Because the crab rangoons were baked, the jackfruit dehydrated a bit more and got even more meaty. I would say it's different

Vegan Baked Crab Rangoons

1/4 cup vegan cream cheese
2 tablespoons vegan mayo
1/2 teriyaki-flavored jackfruit, shredded
2 green onions, sliced thin
1/4 teaspoon garlic powder
1/4 teaspoon lemon juice
dash salt
10 wonton wrappers
1 teaspoon cornstarch.
vegetable oil

Directions

Preheat oven to 350 degrees.
Mix filling all together.
Fill wonton wrappers. Mix cornstarch with 2-3 tablespoons of water. Brush edges with cornstarch mixture and seal.
Brush crab rangoon with a light layer of vegetable oil. Bake for about 18 minutes, flipping halfway.

Vegan and Gluten-Free Holiday Chestnut Cake

Wed, 21 Dec 2016 00:00:00 GMT

I started creating with this recipe because I love chestnuts. I snack on them like pieces of fruit or nuts. A couple weeks back, I visited the new Eataly in Boston and saw a cake mix for Italian chestnut cake and thought, I need to make a vegan version!

But after looking at a couple recipes for castagnaccio, I was convinced that the cake would be quite dense as it was made from mashed chestnuts and olive oil. I researched a couple more cakes and found a Viennese chestnut cake and basically combined the two. The result is one of my most favorite cakes I've made.

This cake is softer and denser towards the middle, but cakey and crumbly towards the outside. The almond flour that was put in keeps the chestnuts from having too dense an effect on the cake. We do work with aquafaba again, which I had reduced by about one-third before I started beating it. This also keeps the cake light. It's also not too sweet. I added enough sugar to bring out the flavor of the chestnuts. The little pinch of cardamom at the end helped elevate the somewhat earthy flavor that can be chestnuts. The result is once again amazing flavor and an amazing cake.

Chestnut Cake (V + GF)

10 ounces or 2 cups roasted chestnuts, roasted and peeled
2/3 cup almond milk
8 tablespoons aquafaba, reduced
1/4 cup + 3 tablespoons brown sugar
4 tablespoons coconut milk
1/3 cup Earth Balance Butter or coconut oil
1 tablespoons vanilla
2/3 cup ground almonds
2 teaspoons baking powder
healthy pinch of cardamom

Directions

Preheat oven to 375 degrees.
In a pot over medium high heat, bring chestnuts and almond milk to a boil. Turn down the heat and let the mixture simmer for 10-15 minutes until the chestnuts are softened. Set aside to cool.
Once the chestnuts are cool, drain reserving 1-2 tablespoons of the almond milk. Blend until smooth. Set aside.
In a mixer on high, beat the reduced aquafaba with half of the sugar until stiff peaks. Set mixture aside in a separate bowl.
In the same mixer on medium speed, add in the chestnuts and coconut milk and beat until combined, about 30 seconds.
Add in the Earth Balance, vanilla, ground almonds, baking powder and cardamom. Mix until smooth.
Take 1/3 of the aquafaba mixture and gently fold it into the batter. Fold in the rest of the aquafaba.
Pour batter onto a greased pan with parchment. Bake for 40-45 minutes until cake is golden brown.
Cool before serving.

Vegan Thai Chicken Rice - Khao Man Gai

Thu, 15 Dec 2016 00:00:00 GMT

I'm going to start off with - "This is an amazing recipe and you should just make it." I had the original chicken rice version over at a Thai friend's house and the dish - well, in particular, the sauce really changed my taste buds for the better.

This whole dish - the rice and the "chicken" are perfumed with cilantro, garlic and ginger. The rice is toasted to give it a richer flavor. The sauce is a mix of savory, sweet, sour and spicy flavors. It is the perfect embodiment of Thai flavors.

Turning this dish vegan was a bit tricky, but I have tips and substitutions for each stage of this recipe.

#1 Chicken and Broth

For the chicken, I used a vegan chicken strips. Since I am not able to make my own chicken broth from using chicken, I turned to using a vegan chicken broth mix.

I let the vegan chicken strips essentially soak in the broth mixture to absorb the flavors. Usually, you would simmer the chicken for about an hour, but I found that the vegan chicken strips would break down at such constant heat. Since vegan chicken strips are also more porous, it lent itself to taking up flavors through soaking.

#2 Rice

A big thing about the rice is that it should first be toasted. Not only does this develop the flavor, but it also keeps the rice from absorbing too much liquid and getting too soft. The flavors of garlic, cilantro and ginger are reinforced in the rice again, so that the flavors are perfumed throughout.

#3 Sauce

This is where the magic happens. I mean, this sauce is good and bad. It's good because like I mentioned earlier, it encapsulates all essential Thai flavors. It has lime juice, sugar, soy sauce, ginger and a salty bean paste among the many ingredients, so it's really a flavor explosion and pairs well with the gently flavored chicken.

The bad part is that it does have a tendency to cover up the more mellow cilantro, ginger and garlic flavors perfumed in the rice and chicken. I would say to try out the dish without the sauce. Then add it in sparingly so that you can experience the different dimensions of the dish.

Vegan Thai Chicken Rice - Khao Man Gai

(Serve 4 people)

Chicken + Broth:

3-4 cloves garlic, smashed
2-inch ginger, sliced thin
5-6 cilantro roots and stems
pinch white pepper
2 teaspoons vegan chicken broth powder
1/2 teaspoon sesame oil
1 teaspoon soy sauce
1/4 teaspoons vegan fish sauce
12-16 ounces vegan chicken less strips, rinsed

Rice:

2 cups rice, uncooked
4-5 slices of ginger
3-4 garlic cloves, peeled and sliced
3 cups Use the chicken broth from boiling the chicken to cook the rice
oil for cooking

Sauce:

2 tablespoon Thai soy bean paste
2 teaspoon soy sauce
2 tablespoon lime juice
2 teaspoon brown sugar
1/2 teaspoon ginger, grated
chopped chillies, to taste
6 tablespoons vegan chicken broth (used for rice)

Assembly:

1 cucumber, sliced
cilantro for garnish

Directions

For the broth, in a pot, bring to a boil the garlic, ginger, cilantro, white pepper, vegan chicken broth powder, sesame oil, soy sauce, vegan sauce, and vegan chicken with 4 cups of water. Turn heat down and simmer for about 10 minutes. Turn off heat and let chicken and broth mixture sit for about an hour.
For the rice, over medium heat, lightly fry the ginger and garlic cloves in 3 tablespoons of oil for 2 minutes, until the flavors are released. Add in the rice and fry for 2-3 minutes until the rice turns a light golden color.
Add in about 3 cups of broth (more or less according to your rice type) and cook until rice is done.
For the sauce, add all the ingredients together and mix. Adjust seasoning according to taste.
To assemble, drain the vegan chicken. If chicken strips are too wet, cook for 1-2 minutes for the liquid to evaporate. Place vegan chicken strips on top of rice. Add cilantro and cucumber on the side. Place sauce on side in a separate container.

Aquafaba Spiced Nuts

Tue, 13 Dec 2016 00:00:00 GMT

When I worked at the bakery, one of the easiest and quickest holiday sellers was spiced nuts. It takes virtually no time to make, yet fills the air with roasted, holiday goodness. The nuts are super addictive, and I don't know anyone who wouldn't want to be munching on these during the holiday season.

So the neat thing about a spiced nut recipe is that it actually uses whipped egg whites to coat the nuts. The egg whites help the spices adhere to the nuts and also gives them an amazing sheen.

I decided to use aquafaba as the egg white substitute and it was able to produce the same results. The only thing is you probably need to whip more aquafaba than necessary since the amount you need is so small. Don't flood the nuts with the aquafaba. Just use enough to lightly coat the nuts and discard the rest. Otherwise, when the aquafaba combines with the sugar in the spice mixture, there is more of a tendency to burn in the oven.

Aquafaba Spiced Nuts

(makes 2 cups)

1 cup walnuts
1/2 cup almonds
1/2 cup cashews
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon cinnamon
1/4 cup reduced aquafaba

Directions

Preheat oven to 300 degrees Fahrenheit.
Start whipping the aquafaba on high speed until foamy, about 3 minutes.
In a bowl, mix together the sugar, salt, paprika, cayenne and cinnamon.
Once the aquafaba is done whipping, take out about 3-4 tablespoons of aquafaba and toss it with the nuts until it is lightly coated.
Add in the spiced mix and toss until coated.
Place nuts onto a sheetpan with parchment.
Bake for 35-40 minutes, or until golden brown and fragrant.

Cranberry Syrup

Mon, 12 Dec 2016 00:00:00 GMT

Cranberry Syrup

1 1/2 cups cranberries,
3/4 cup water
1 cup water

Directions

In a pot with the cover on, bring all the ingredients to a boil. Lower heat and simmer for 15 minutes.
Strain out liquid and discard the cranberries. Let cool.
Pour into jar. Syrup can keep for several weeks.

Vegan Tom Yum Fried Rice

Wed, 07 Dec 2016 00:00:00 GMT

I feel like tom yum fried rice should have been something I have tried in the past already. Clearly, it seems to be somewhat "American-friendly," and for sure at some point, while I was aimlessly ordering pad thai-s over and over again, tom yum fried rice should have caught my eye - only it didn't.

Fast forward to a couple weeks back when I was over at a Thai friend's place for dinner, someone brought tom yum fried rice. Ding ding ding!! Everything that I particularly love about tom yum soup - the sourness, the fragrance from the lemongrass and lime leaves were all captured in a drier fluffier fried rice form. This was perfect and I'm sure many of you can imagine how good it tasted.

I did have it in its more traditional form - with pieces of salted fish. So you can imagine these flavor bursts I was getting biting into crunchy pieces of lemongrass (which by the way I thought was always more for just the flavor and the stalk was discarded afterwards, but never for eating), julienned strips of kaffir lime leaves and crunchy and salty pieces of fish in addition to the fluffy grains of rice I was eating invigorated with tom yum soup flavor. Magic!

Anyways, I'm obsessed with all the flavors and even though you may need to shop around and buy a fair amount of ingredients for this dish, know that you can freeze kaffir lime leaves, galangal and lemongrass. For the latter two, I just cut them into fine pieces before I froze them so that they would be immediately ready for use.

Vegan Tom Yum Fried Rice

(Serves 2-3)

1 1/2 shallots, sliced thin
1/2-inch piece galangal, sliced into thin matchsticks
4-inch piece lemongrass, sliced thin
1-2 tablespoons Thai chili paste (nam prik pao )
1 tablespoon tom yum paste
1 1/2 cups uncooked rice, cooked
1 teaspoon lemon juice
3 kaffir lime leaves, julienned
1/4 cup textured vegetable protein (TVP)
1 teaspoon salt
vegetable oil for cooking

Directions

In a pan over medium high heat with 1-inch of oil, fry TVP for 1-2 minutes until golden brown. Drain on a paper towel and sprinkle with salt. Let cool.
Heat 2 tablespoons of vegetable oil in a pan over medium high heat. Add in the shallots, galangal and lemongrass. Turn heat down to medium and cook for about a minute until flavors start to release.
Add in the chili paste and tom yum paste. Cook for about 30 seconds.
Add in the cooked rice and stir until rice is coated with the sauce.
Add in lemon juice and TVP. Adjust flavoring if necessary.
Turn heat off and stir in lime leaves and some additional pieces of lemongrass if desired.
Serve warm.

Vegan Caramel Popcorn Balls

Mon, 05 Dec 2016 00:00:00 GMT

When I think Christmas I think caramel popcorn. And when I think fun DIY gifts related to such memories, I think giant caramel popcorn balls. I think they are not the easiest to eat, but they are one of the funnest.

In this DIY gift, I wrap the popcorn balls in parchment paper and tie the ends with ribbon. You could just put it in a tin can and call it a day and it would still be great. I kept mine to a pretty basic recipe (though I did add some coffee granules to elevate the burnt butter/toffee flavor), but you could add nuts, dried fruit or even drizzle the popcorn balls with chocolate in the end.

Tip: A word of caution is be careful of your hands when pressing the popcorn balls into a circle. Because you have to do it when they are fairly warm, make sure to have plastic gloves (the ones you see the man or woman at the deli or bakery counters wear). The gloves will somewhat shield you from the heat, but also keep the balls from sticking to your hands.

Vegan Caramel Popcorn Balls

(Makes 5 Medium-Sized Popcorn Balls)

1/4 cup + 2 tablespoons unpopped popcorn
2 tablespoons vegetable oil
2 tablespoons Earth Balance butter
1/2 cup brown sugar
1/4 cup corn syrup
1/4 teaspoon salt, plus more for sprinkling
1/2 teaspoon vanilla
1/2 teaspoon instant coffee
1/4 teaspoon baking soda

Directions

Heat vegetable oil in a pan and pop popcorn according to package instructions.
In a pot, heat Earth Balance, brown sugar and corn syrup over medium high heat until a candy thermometer reads 240 degrees Fahrenheit, which will be about 3 minutes. Turn heat off and mix in the salt, vanilla, instant coffee and baking soda.
Pour caramel mixture into the warm popcorn and stir until all the popcorn is coated.
Wearing disposable plastic gloves, carefully press the popcorn into 4-inch diameter balls. Let cool on a sheet pan with parchment paper.
Sprinkle with sea salt.

Vegan Chocolate Cake Mix

Sun, 04 Dec 2016 00:00:00 GMT

I saw this gift idea in one of the baking magazines and absolutely loved it. I decided to do it for vegan cake mix because there have been so many times when I've wanted to make a vegan cake, but was too lazy to look up a recipe and may or may not be sad that I don't have all the ingredients.

This mix is the perfect gift because all you need to add are household ingredients that everyone should have - water, vinegar and oil. This is a very basic recipe, so if you want to spruce it up, maybe add some spices or nuts, be my guest. I think for anyone who is vegan and likes cake, this would be the perfect gift. And it's super easy to make!

DIY Vegan Chocolate Cake Mix

Vegan Chocolate Cake Mix (Makes 9x5 inch loaf)

1 1/2 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup vanilla sugar (or granulated sugar with vanilla bean seeds scrapped out)
1/4 cup cocoa powder
1/4 teaspoon instant coffee
1/4 cup vegan chocolate chips

Directions

In a jar, start putting the ingredients in layer by layer, being sure to tap down after each one.
Make a directions card indicating the addition of 1 cup of water, 1 teaspoon of vinegar and 1/2 cup oil. Bake the cake at 350 degrees Fahrenheit for approximately 45 minutes.
Seal container and decorate.

Easy Vegan Baklava

Mon, 28 Nov 2016 00:00:00 GMT

In terms of "western desserts," baklava is one that really tops my list. I get crazy over the crunchy layers of phyllo and spiced nuts. I love how the bottom layers get soaked with a mixture of sweet and buttery syrup, along with the spices used in the nuts.

Looking at baklava, it seems like somewhat of an intimating dessert. Actually though, it's just about layering the phyllo dough with butter and then sandwiching the nut mixture in between the layers. It's one of the quickest desserts you can put together. You don't have to worry about batters and flour. The dessert is mostly assembly.

Tip: Since the dessert is about assembly, the only tip I have is to make sure you have properly thawed out your phyllo and that you keep a moist towel over it while you put together the baklava. If the phyllo is frozen or breaks off into pieces because it is dry, the dessert becomes a pain to make.

Easy Vegan Baklava

(Makes a 13 x 9-inch pan)

1 1/2 cups walnuts, chopped
1/2 cup sliced almonds
1 ½ tsp ground cinnamon
1/4 tsp nutmeg
1 cup Earth Balance butter, melted
1 cup coconut oil, melted
1 pound phyllo dough
1 1/2 cups sugar
1 ½ cups water
2 tablespoons of honey (optional)
1 strip of lemon peel
zest of 1 lemon
2 tablespoons oolong tea leaves

Directions

Preheat oven to 350 degrees Fahrenheit.
Toast nuts for about 10 minutes, or until golden brown. Let cool.
Prepare the syrup by bring the water, oolong tea, sugar and lemon peel to a bowl. Lower heat and simmer for 10 minutes. Turn off heat, strain and let cool.
Meanwhile, chop cooled nuts into small pieces. In a bowl, mix the nuts with the nutmeg and cinnamon. Set aside.
Melt Earth Balance butter and coconut oil in the microwave for 30 seconds.
To assemble, butter the 13x9-inch pan. Cut defrosted phyllo dough in half lengthwise. Then layer half the sheets into the pan, lightly brushing each layer with the butter mixture.
After half of the sheets are layered, sprinkle on the nut mixture into 1 even layer.
Continue layering the rest of the sheets, brushing each lightly with the butter mixture in between.
Score the layers diagonally until you reach the nuts.
Bake for about 45-50 minutes, or until the layers turn golden brown.
Remove from oven and pour syrup evenly over the baklava. Wait until cooled before cutting through bottom layer and then serving.

Vegan Aquafaba Pumpkin Cake

Tue, 22 Nov 2016 00:00:00 GMT

I was actually planning on a vegan pumpkin pie this year, but at the last minute, was drawn to the allure of pumpkin bread instead. Then I went one step further and said, "what the heck?", I would bring back aquafaba and turn this whole thing into a cake.

Aquafaba if you don't know about aquafaba, it's basically the leftover liquid you have after cooking beans. It has similar properties to egg whites and can be whipped like it as well. I have a post and basic vanilla aquafaba cake recipe on it that explains a lot about this vegan phenom.

Anyways, this recipe really works because the aquafaba is able to lighten what is more of a heavy pumpkin bread. I chose to use pureed dates for sweetness in this recipe, but if you are looking for a lighter texture, just substitute for brown sugar or a sugar substitute.

It's great for holidays and parties because the flavors just scream autumn and Thanksgiving and Christmas. If you put it in a decorative bundt pan you can decorate the center and turn it into an amazing centerpiece as well.

Vegan Aquafaba Pumpkin Cake

2 cups all-purpose flour
1 1/2 teaspoons pumpkin spice
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1 can pumpkin
1 cup dates
1/2 cup coconut milk
1/2 cup coconut oil
1 teaspoon vanilla
2/3 cup reduced aquafaba
2 teaspoons liquid stevia
1/4 cup dessicated coconut

Directions

Preheat oven to 350 degrees Fahrenheit.
In a mixer on high, beat the aquafaba until medium peaks.
Meanwhile, combine the flour, pumpkin spice, baking powder, baking soda and salt. Put aside.
Puree the dates and coconut milk until smooth.
Using a mixer, blend in the date mixture, coconut oil, vanilla and stevia into the dry mix. Add in dessicated coconut.
Fold in the aquafaba.
Pour batter into an oiled bundt pan. Bake for 30-35 minutes, or until golden brown.

Ginger versus Galangal

Sat, 19 Nov 2016 00:00:00 GMT

If you enjoy cooking Southeast Asian or Asian food in general, I'm sure you've come across the term, galangal, a root that looks pretty much like ginger, but is not. I've actually seen supermarkets use the term interchangeably, which is why I decided to do more investigation into the differences between the two. For sure, if it's a new flavor, it will help all of you when you need to cook with it for the first time.

Let's go to taste and smell first. All the other technical stuff I'll address later.

Taste and Smell

Galangal:Smells like strong menthol, Vick's Vapor Rub and pine. The taste of galangal is accompanied with a strong kick of menthol and pine. There is a slight bitterness and then a cool pepperiness. The spice lingers on a tongue for a short while and then dissapates.

__Ginger: Smells a lot more mellow than galangal. Ginger has a light, sweet, spiciness to it. In terms of taste, ginger starts off mellow and sweet, and is then followed by a mild pepperiness. The taste is not nearly as strong as galangal.

Other comparisons

Galangal is more expensive than ginger
In terms of appearance, galangal has a much darker, brown-amber skin. It also has nubs along the skin.
The skin and flesh of galangal is a lot harder and tough than ginger. In order to peel it, you have to use a knife or a possibly vegetable peeler.
Both are "rhizomes" - meaning they are clusters of a root.
Both are used in Asian cuisine, with galangal being more prevalent in Southeast Asian cuisine.

Vegan 'Southern Cornbread

Thu, 17 Nov 2016 00:00:00 GMT

I'm a "sides" girl when it comes to Thanksgiving, and one of my favorite sides happens to be cornbread. I like it because it's not too sweet - well, it's hardly sweet and it can in fact, be somewhat savory. Whenever I make stuffing, I always put a little cornbread in there to add some flavor and nitty gritty crunch from the cornmeal. Yes, I'm not one for mixing too much flour into my cornmeal because I rather enjoy the texture.

This brings me to the addition of corn in my cornbread. I realize that's not entirely southern, but is definitely delicious and is also an optional step. I like the sweet bursts of corn you get when you bite into it.

There is a bit of sugar in this supposedly savory recipe, but it can be left out entirely as I use a bit of applesauce to subsitute for the egg, and that provides residual sweetness.

Vegan Southern Cornbread

1/2 cup flax milk
2 tablespoons lemon juice
1/2 + 2 tablespoons cup cornmeal
1/4 cup + 2 tablespoons wheat flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoons brown sugar, optional
1/4 cup Earth Balance
1/4 cup apple sauce
1 tablespoon vegetable oil
1 cup frozen corn, optional

Directions

Preheat oven to 375 degrees Fahrenheit.
Combine flax milk and lemon juice. Set aside.
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt and sugar.
Combine apple sauce and oil in a small container.
If using frozen corn, add it to the flour mixture, making sure corn is coated.
Add the flax milk mixture, apple sauce mixture and Earth Balance to the flour and corn. Mix until combined.
If using a skillet, heat over medium high heat and grease the sides. Add in cornbread batter and bake for 25-30 minutes, or until cornbread is golden brown and a toothpick comes out clean.

Vegan 'Pork' and Cabbage Dumplings

Tue, 15 Nov 2016 00:00:00 GMT

If you go to the store looking for vegan or vegetable dumplings, chances are you realize that despite not having meat as a filler, it still costs a lot. Dumplings take a while to make, especially if you are making a lot, so really, the reason I make them is that 1) it's a huge cost saver and 2) I get to put whatever I want in them.

I find that a lot of vegetarian dumplings at the stores aren't meaty enough for me. Maybe as a former meat-eater, I miss that kind of stuff. I get annoyed when the filling is just a gooey pile of mashed vegetables. That's why I filled these "pork" and cabbage dumplings with textured vegetable protein and shitake mushrooms, which adds that meaty flavor and texture back in.

A friend of mine, who is taking a science of cooking class, said to me that there isn't really a molecule for the flavor of meat. It's actually a combination of flavors that can be re-created, which is why I add flavors like mushrooms and miso to things I want to taste a bit more like meat.

Anyways, don't think I skimped on the veggies. I made sure to fill it with scallions, cabbage and carrots. I think it's still worth mentioning that although many of my recipes are recreations of food that might not contain a ton of vegetables, the reason to eat vegan or vegetarian is for me, a health choice and eating more vegetables should be at the top of everyone's list.

Tip: Remember to chop up your herbs and cabbage finely. It will be a pain to fill the dumplings if you have huge chunks of vegetables poking through.

Also, it is hard to seal an over-filled dumpling, so don't get too greedy, or else it might burst on you. Start sealing the dumpling by folding up the wrapper and pinching the middle first. Then seal the left side and then the right.

Vegan "Pork" and Cabbage Dumplings

(Makes about 75-80 dumplings)

1 1/2 cups textured vegetable protein
2 teaspoons sea salt
1/8 teaspoon ground white pepper
2 teaspoons garlic, minced
1 1/2 teaspoon grated fresh ginger
2 tablespoons soy sauce
1 tablespoon Chinese rice wine
1 tablespoon oil
2 teaspoons cornstarch
1/2 head of cabbage, finely chopped
1 bunch scallions or Chinese chives, chopped thin
1 carrot, shredded
1/4 cup dried shiitake mushrooms, rehydrated and finely diced
1 1/2 package frozen round dumpling wrappers

To seal:

1 tablespoon cornstarch
1/4 cup water

Directions

In a bowl, mix together the TVP, salt, pepper and 1 cup of boiling water.
Add in the garlic ginger, soy sauce, rice wine, oil and cornstarch. Mix well and set aside.
Finely dice the cabbage and cook for 4-5 minutes in salted boiling water. Drain and squeeze out any additional water.
Finely dice the green and white parts of the scallions. Add to the TVP mixture.
Finely dice the shitake mushrooms and add to the TVP mixture.
Fold in the cabbage. Adjust for flavoring.
Prepare a slurry by mixing the cornstarch and water in a small ramekin.
To assemble, brush one half of the dumpling wrapper with the slurry. Fill the dumpling with 1-2 tablespoons of filling and seal tightly. Repeat.
The dumplings can be frozen or cooked as desired.

Peanut Mochi - Luo Mai Chi

Thu, 10 Nov 2016 00:00:00 GMT

When I was young, "luo mai chi-s" or these soft, peanut-filled mochi balls were one of my favorite items to get at the Chinese bakery. The pillow-y, outside dough is actually made from rice flour. The filling is a mix of crunchy peanuts, sesame seeds, coconut and a bit of sugar.

Tip: I've wanted to make these mochi balls for a long time and had been researching some good recipes. The biggest tip I can give when making these guys is to get those plastic gloves you see the people at the deli counter use. It's nearly impossible to work with the sticky rice dough otherwise.

The outer shell is only slightly sweetened, but how sweet you want to make the filling is really up to you.

In terms of technique, you will get the hang of it the more you make, but know that when filling the mochi, it's obviously easier to start with less filling first. If you're a greedy eater like I am, you try to fill up the mochi the most you can (and I've had many exploding mochi dumpling moments).

Just know that the whole rice dough is super sticky and so as long as you pinch hard at the seams, the mochi will close. Like I said in the video, if some of the filling tries to spill out, just keep grabbing more bits of the mochi and continue pinching to close that seam. If it's still a mess, and it very well could be if this is your first time, know that you will be rolling the whole thing in coconut afterwards, so any minor imperfections you have will be covered.

Peanut Mochi

(makes 8)

Mochi:

3/4 cup + 2 tablespoons cup non-dairy milk
3/4 cup + 1 tablespoon coconut milk
1/2 cup sugar
1 tablespoon vegetable oil
3/4 cup + 2 tablespoons glutinous rice flour
3 1 /2 teaspoons rice flour
1 tablespoon instant custard powder (vegan), can be omitted

Filling:

2/3 cups peanuts, chopped
3 tablespoons sugar
4 teaspoons sesame seeds
3 tablespoons + 1 teaspoon desiccated coconut

Coating:

1/2 cup desiccated coconut

Directions

For the mochi: In a pot, whisk together the non-dairy milk, coconut milk, sugar and oil. Bring to a boil. Then turn off heat and set aside.
In a separate bowl, combine glutinous rice flour, rice flour and custard powder.
Pour hot milk mixture over the flour mixture and combine with a spatula until a smooth paste forms.
Put paste onto an oiled plate and place into a steamer on medium high for 10 minutes. Turn off heat and let mochi mixture cool.
For the filling: While the mochi cooks, prepare the filling by mixing the peanuts, sugar, sesame seeds and desiccated coconut.
To assemble: Put mochi between 2 sheets of plastic wrap and roll into circular disks about 3/8-inch thick.
Put in about 1 tablespoon of filling and close the mochi by pinching at the seams.
Drop into desiccated coconut to coat the outside. Place into cupcake paper and serve.

The Ultimate Vegan Fish Sauce

Tue, 08 Nov 2016 00:00:00 GMT

If you like cooking Southeast Asian food, then you know how important fish sauce is as an ingredient. One of the biggest issues for vegan cooks is trying to replace this complex flavor. Some omit it and some replace the fish sauce with soy sauce, which is not a bad substitute, but there are major complexities to a dish when you get rid of fish sauce.

I've been on a quest to discover the perfect vegan fish sauce recipe for several months now. I've tried the very simple to the extremely complex recipe, and I think I've found myself the perfect medium, leading to quite spectacular results.

But to know how to create the perfect fish sauce is to disect the flavors. I had a bottle of fish sauce and a spit bucket as I was trying out my recipes. See, if you blur out all the complexities, fish sauce mainly tastes like salt. That's why soy sauce is a good subsitute for it. When you go more in depth, you start tasting the savoriness from the fish, which is why I've put 2 types of seaweed to mimic fish flavor, along with shitake mushroom and miso for that savory umami flavor. In addition to that though, there is a funky, slightly astringent, but somewhat sweet background to fish sauce, and in a lot of vegan recipes, that flavor is replaced by pineapples.

Before you roll your eyes at the amount of ingredients and work you have to do for this recipe, I'm telling you it creates a pretty big jar of fish sauce, which you might take you 2-3 years to finish. The time you invest to good fish sauce is integral to the types of recipes you create. That is how important fish sauce is.

And actually, there isn't too much work to the recipe. It's more time because I recommend letting the mixture sit for a couple days. It helps the flavors mesh and kind of mimics the fermentation process of fish sauce a bit. Anyways, I've said too much. Just know you're not going to regret spending a bit of time making this recipe, which will guarantee you amazing recipes for the next 2 to 3 years.

Vegan Fish Sauce

(Makes 3 cups)

2 2-inch pieces kombu (seaweed)
1/2 cup wakame seaweed
6 cups water
5-6 garlic cloves, smashed
1 tablespoon peppercorn
1/4 cup shitake mushrooms, dried
1 cup soy sauce
1/4 cup pineapple juice
3 pineapple rings
1 tablespoon miso
2 tablespoons sea salt

Directions

Bring water, kombu, wakame, garlic cloves, peppercorns and shitake mushrooms to a boil. Lower to a simmer and cook for 20 minutes. Turn off heat and let mixture rest for 1 hour.
Strain out the mixture, but keep the solids. Pour liquid back into the pot. Bring to a boil, uncovered. Add in pineapple juice and pineapples. Reduce mixture by about half.
Stir in the salt and miso. Return the strained solids back into the pot.Cover and let sit for 1-2 days in a cool spot. Mixture is then ready to be bottled and kept in the refrigerator.

Vegan Pad Thai

Tue, 08 Nov 2016 00:00:00 GMT

I love pad Thai almost as much as I love japchae, and that's saying a lot. I love how the dish is both slightly savory and sweet. I love the mixture of soft noodles, meat and crunchy bean sprouts.

However, one of the biggest issues after turning vegan is I've had to not only ask that the meat be substituted for tofu, which is actually not that big of a deal, but also that they take out the fish sauce. To most people who love pad Thai, fish sauce (along with probably tamarind juice) is what makes the flavor of pad Thai so amazing. So when I started leaving the fish sauce out, I knew the secret to good vegan pad Thai was all how I would make my vegan fish sauce.

This recipe is super easy and if you make the pad Thai sauce ahead of time and keep it in the refrigerator, it's even more simple. Depending on how much protein you like in your pad Thai, you can add in tofu, vegan meats and a tofu scramble, which most non-vegans may not have heard of. It's actually quite similar to scrambled eggs and you prepare it by crumbling up pieces of firm tofu, just like how you would crumble feta.

For me, the pad Thai sauce is pretty good, but I had to adjust it from other recipes as sometimes I found they were either too sweet or too sour. Have a taste of the sauce before adding it to the noodles. If you want to be more salty, add more salt or soy sauce. If you want it to be more sweet or sour, adjust with sugar and lime juice. I think how you like your pad Thai sauce is sort of a personal thing.

Vegan Pad Thai

(Makes 4 servings)

Vegan Pad Thai Recipe

For sauce: 

4 tablespoons vegan fish sauce
1 teaspoon soy sauce 
3 tablespoons tamarind paste 
1 tablespoon lime juice 
1 tablespoon rice vinegar 
1 teaspoon Sriracha 
3 1/2 tablespoons sugar

For the pad thai:

4 servings rice stick noodles, soaked in cold water
 2 tablespoons vegetable oil 
4 garlic cloves, chopped
 1/2 cup extra firm tofu
 1/2 cup vegan chicken breast, shredded into strips
1/2 cup firm tofu, crumbled
 1 teaspoon turmeric
1 tablespoon nutritional yeast
1/8 teaspoon salt, more to flavor
3 - 4 stalks scallion, quartered into 2-inch long strips 
1 cup bean sprouts 
1/4 cup dry-roasted peanuts, chopped

Directions

Mix together all the ingredients for the pad thai sauce. Then set aside.
In a separate bowl, crumble up firm tofu with a fork. Add in the turmeric, nutritional yeast and salt. Toss to coat. Set aside.
In a pan over medium heat, add in the oil and garlic. Saute for 1-2 minutes until garlic is fragrant, but not burnt.
Add in the tofu cubes and cook for 2-3 minutes until tofu picks up some color and garlic flavor.
Add in the vegan chicken strips and then the tofu crumble. Toss to combine. If mixture is too dry, add 1-2 tablespoons of water.
Turn heat up to medium-high. Add in the soaked noodles and pad thai sauce. Toss to combine. Cook for about 2 minutes until the noodles soften. If necessary, add a bit more water.
Make a well in the center of the noodles. Add in the scallions and beansprouts. Toss and cook for another 1-2 minutes until the beansprouts soften.
Adjust flavor with soy sauce and sugar. Top with peanuts before serving.

Pandan Coconut Jelly

Fri, 04 Nov 2016 00:00:00 GMT

I'm somewhat embarrassed to say that I only discovered pandan a little earlier this year. I think I had tried it as a cake flavor somewhere along the way, but I didn't really look into what the flavor actually was until a Thai friend of mine brought back a pandan extract from Thailand. I would later try pandan jelly made from fresh pandan leaves and the flavor was transformational.

I say transformational because as a cook or culinary person, you don't really get to taste a truly unique flavor all that often (unless I guess you travel a ton). First off, pandan is leaves of a tropical plant. It is often described as South East Asia's equivalent to vanilla, so pandan is often used as a base flavor in cakes, puddings and various other desserts just like vanilla is in the west.

If I were to describe pandan's flavor, I would say it is a sweet and milky flavor with undertones of a nutty, slightly smoky and herbally flavor. I would say to try and get your hands on pandan extract and if possible, pandan leaves immediately because it will definitely add to your arsenal of ingredients, especially if you work with desserts. Pandan leaves are desirable just because the flavor is more well-rounded. You will taste all the flavors and notes I mentioned more clearly as compared to just the extract.

Tips: If you've ever worked with agar, you know it can be difficult to melt. Sometimes after you bring the mixture to a boil, you need to put a lid on the pot and simmer it for a couple minutes before everything gets melted. I would maybe even strain the mixture if you have problems with it melting.

There are a lot of forms of agar - the powder, the flakes and agar sticks. I listed a standard agar powder in the recipe, but I actually used the flakes in the video. They are the same, but the amounts you use change. For example, 1 tablespoon of agar flakes is about 1 teaspoon of agar powder.

I haven't had this problem happen, but if the pandan liquid starts to solidify before you pour it onto the coconut layer, just gently heat the mixture again and cool it a tad before pouring it onto the coconut layer.

Pandan Coconut Jelly

(Makes 8 squares)

3 1/4 cups water
5 teaspoons agar powder
1/3 cup sugar, more to taste
1 1/2 teaspoons pandan essence
2 tablespoons coconut milk
1-2 drops green food coloring, optional

Directions

Bring water, agar powder and sugar to a boil. Lower to a simmer until all the agar powder dissolves. Turn off heat and add in pandan essence.
In a separate bowl, take out 1 cup of pandan liquid and mix in coconut milk. Pour into a 14x10-inch rectangular glass dish. Put into refrigerator for 15-30 minutes until the layer is set.
Meanwhile, add 1-2 drops of green food coloring to the cooling pandan liquid.
Once the coconut layer is set, gently pour the pandan liquid onto the coconut layer. Place into refrigerator for 4-6 hours until both layers are set.
Cut and serve.

Vegan Palak Paneer

Tue, 01 Nov 2016 00:00:00 GMT

I'm a big fan of Indian food and now that I've been eating vegan, I find I can pretty easily turn many of the dishes vegan by making a couple substitutions.

Most of the dairy products can be substituted for a coconut or nut milk. Most meats can be substituted using tofu and palak paneer is a great dish for that. For me, the cubes of paneer cheese have always tasted somewhat like tofu. It's not the perfect substitute, but after the tofu has been soaked in the nutritional yeast (tastes like parmesan cheese) and a lemon mixture, it takes up a lot of the cheese flavor.

The recipe I tested out was from Food52. I would say the recipe has more tomato flavor than I'm used to. If you're unsure about how tangy you want your palak paneer, I would start off with about half the amount and maybe taste before you add more.

Otherwise, the recipe is great with rice and pieces of naan for dip.

Vegan Palak Paneer

(Serves 4)

For the tofu paneer:

One 14-ounce block extra-firm tofu
2 tablespoons lemon juice
3 tablespoons water
1/2 teaspoon salt
3 tablespoons nutritional yeast

For the palak paneer:

10 ounces spinach leaves
1 tablespoon olive oil
1 poblano or serrano chili, seeds removed and diced
1 white or yellow onion, chopped
1 tablespoon grated or minced fresh ginger
3 cloves garlic, minced
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon salt
2 teaspoons ground coriander
dash red pepper flakes
1 tablespoon lime juice
1/2 - 1 can diced tomatoes
1/2 cup cashew cream

Directions

Cut tofu into 3/4-inch cubes and place on paper towels between two weighted sheet pans. Leave for at least 4 hours.
Combine the lemon juice, water, nutritional yeast and salt in a bowl. Add in the tofu and mix until tofu is coated. Let marinate in the refrigerator for 6 hours or overnight.
Place marinated tofu on a sheet pan with parchment paper. Bake at 400 degrees Fahrenheit for about 20-25 minutes, flipping the tofu in between.
Prepare the palak by cooking the onions over medium heat for about 10 minutes, until soft and translucent. Add in the ginger, garlic and chili. Cook for 2-3 minutes.
Add in the garam masala, cumin, salt and corriander. Cook for 4-5 minutes until the spices are fragrant.
Meanwhile, in a blender puree spinach with about 1/3 cup of water until desired consistency.
Turn heat on the spice mixture up to high. Add tomatoes, lime juice, chili flakes and cashew cream. Then add in the spinach mixture and tofu cubes. Mix until combined. Bring mixture to a boil and then lower to a simmer for 2-3 minutes.
Serve over rice and/or with naan bread.

Japanese Taiyaki with Pumpkin Custard

Fri, 28 Oct 2016 23:00:00 GMT

Japanese taiyaki are filled pancakes cooked in the shape of a fish. I imagine the fish is a symbol for luck, but at its most simple form, it's a pancake with filling. I've seen different variations of it around Asia. In Hong Kong and Taiwan, it comes in a circular shape and the texture is somewhere between a pancake and a waffle.

The taiyaki are served warm, right off the griddle, while the filling is still warm. Usually, it will be filled with popular Asian fillings such as mashed red bean, custard, green tea custard, sesame or as I had seen last year in Japan, pumpkin cream.

You can order an at-home taiyaki griddle or just use a muffin pan and make a top and bottom, putting filling in on one the halves. A word to the wise about these taiyaki griddles is that it is very hard to evenly heat them. Especially if you have an open gas stove, be prepared for patchy fish that may be more burnt in some areas than others. Know that the final product will taste good even though the fish may not be evenly colored.

If you're nit-picky like I am, use a skewer to lift up the pancake to check whether it is the color you want before flipping it. In general, it takes about 3 minutes on medium heat, but it really depends on your stove and your batter.

Japanese Taiyaki with Pumpkin Custard Filling

(Makes 4)

Batter:

1 1/4 cup almond milk
1 teaspoon apple cider vinegar
3 tablespoons maple syrup
2 tablespoons coconut oil
3/4 cup flour
3/4 teaspoon baking powder
pinch salt
1/4 teaspoon turmeric

Pumpkin Custard Filling:

1/3 cup coconut milk
1 1/2 teaspoons cornstarch
2 tablespoons almond milk
1 tablespoon maple syrup (more to taste)
1 teaspoon Earth Balance butter
dash salt
1/6 cup pureed pumpkin

Directions

For the filling, combine coconut milk and maple syrup in a pot.
Combine the cornstarch and almond milk until there are no lumps. Pour into coconut mixture and bring to a slight boil while whisking. Once mixture is thickened, turn off heat.
Add in the Earth Balance butter, salt and pumpkin puree. Whisk until smooth. Cover with plastic wrap and place in refrigerator for 30 minutes.
For the batter, combine the almond milk and apple cider vinegar. Let sit for 15 minutes.
Meanwhile, combine the flour, baking powder, turmeric and salt.
Once the almond milk has thickened, whisk in the maple syrup and coconut oil. Add in the dry mixture and whisk until combined. Set batter aside.
To cook, heat taiyaki pan over medium heat for 4-5 minutes until pan is hot. Brush pan with oil and pour in batter, moving it around to cover entire fish mould. Cook for 3 minutes, checking for browning with skewer.
Once mixture has bubbled up and 3 minutes have passed, spoon on 1-2 tablespoons of filling onto the center.
Using a skewer, lift up the other half of the fish and place on top of the custard mixture. Cook for an additional 30 seconds to 1 minute before flipping the pan and doing the same on the other side.
Can be eaten immediately.

Cheung Fun Noodle Roll with Peanut Butter and Hoisin Sauce

Mon, 24 Oct 2016 23:00:00 GMT

Cheung fun or rice noodle rolls with peanut butter and hoisin sauce is one of my favorite street foods I have to pick up whenever I'm in Chinatown. It has the perfect blend of sweet and savory hoisin sauce and creamy peanut butter. Usually the soft rice noodles rolls, made from rolling up sheets of steamed rice batter, are mixed with fragrant bits of scallion and crunchy dried shrimp. If you are vegetarian or vegan, the shrimp can be omitted.

A lot of the recipe is creating the sauces and preparing the toppings. It is more of an assembly type of dish, which is good because you don't have to do too much to enjoy this amazing street food, which you can find all over Hong Kong.

Cheung Fun Noodle Roll with Peanut Butter and Hoisin Sauce

(makes 4 servings)

1 pound package cheung fan
1 stalk scallion, for garnish
1-2 tablespoon sesame, toasted
1-2 teaspoons mini dried shrimp, optional

Peanut Sauce:

1 heaping tablespoon peanut butter
3-4 tablespoons boiling water
1/4 teaspoon sugar

Soy Sauce:

1 tablespoon + 1 teaspoon soy sauce
2 tablespoons water
1 tablespoon sugar
2 tablespoons hoisin sauce

Directions

Cut the cheung fun into 1-inch pieces. Steam for 10 minutes until soft.
Prepare the toppings by cutting up the scallions and toasting the sesame and dried shrimp (if using) in a pan for 2-3 minutes, or until fragrant.
In a bowl, whisk the peanut butter and water together until smooth and creamy. Add in the sugar.
In another bowl, mix together the soy sauce and water.
To assemble, mix the cheung fun with the scallions and dried shrimp. Add in the soy sauce mixture and then the peanut butter and hoisin sauce. Sprinkle on the toasted sesame and serve.

Quick and Easy Vegan Thai Curry

Wed, 19 Oct 2016 23:00:00 GMT

I'm always impressed at the thought of making a curry or any meal rather with just shelf-stable pantry items. Sure, I enjoy my trips to the grocery store and bringing home loads of fresh produce, but sometimes, I just want to make something delicious with what I have.

I don't think anyone would think you can do that with curry. Sure, some of these items are more specialized, but once you've made a trip to the Asian grocery store, these ingredients can stay in the pantry for as long as time allows. And of course, with frozen vegetables, I don't have to worry about them going bad. Not to mention, most are picked at the peak of ripeness and then flash frozen to seal in the nutrients, so we're good!

This is a "throw everything into one pot"- type of recipe. It takes me about 15 minutes to make and the longest part of the process is waiting for the rice to cook.

Quick and Easy Vegan Thai Yellow Curry

(makes 4 servings)

1 (4-ounce) can yellow curry paste
2/3 can of coconut milk
1 potato, diced into 1/2-inch cubes
1/2 onion, julienned
1 package firm tofu, cubed
1/2 bag bell peppers, frozen (about 8 ounces)
1 (8-ounce) can pineapples, strained and chopped into chunks

Directions

In a pan over medium high heat, mix together the curry and coconut milk.
Add in the potatoes, onions, tofu and bell peppers. Cover with a lid and bring mixture to a boil. Turn down heat and simmer for 10 minutes.
After mixture has simmered, add in the chopped pineapples and mix together until combined.
Turn off heat and serve over rice.

Vegan Korean Jajangmyeon

Mon, 17 Oct 2016 23:00:00 GMT

I love Korean jajangmyeon. I first had it in Korean when my friend made me a package of Chapagetti (not vegan, but so so good!). It was the first time I had ramen without the soup. In place of liquid was a mix of powder and oil, which eventually formed this thick sweet and savory paste, which enveloped each noodle. It's one of the best things I tried in Korea, and Chapagetti remains a favorite in my ramen arsenal today.

Fast forward to a couple years down the road when I had jajangmyeon - not from a package, but at a restaurant for the first time. I fell in love all over again, though I have to admit, nothing rivals the taste of packaged jajangmyeon.

When I prepared this recipe myself, which was adapted from the great Maangchi's jajangmyeon recipe, I was surprised to find out how much vegetables actually went in. See, when you look at jajangmyeon, it just looks like noodles covered in brown sauce, but what you don't see are the chunky bits of vegetables and meat (or in our case TVP) mixed throughout.

The fermented bean paste, which flavors the noodles have both molasses in it in addition to soy sauce. This gives a rich sweet and savory quality to the noodles. When you add in the meats and vegetables it becomes a chunky ragu, which pairs well with both rice and noodles.

Vegan Korean Jajangmyeon

(makes 4 servings)

4 servings wheat noodles
½ cup textured vegetable protein (TVP)
1/2 teaspoon garlic powder
1/2 onion
2 carrots
1 zucchini
1 potato
3-4 tablespoons of vegetable oil
¼ cup heaping black bean paste
2 tablespoons cornstarch
1/2 teaspoon of sugar
scallions for garnish

Directions

Prepare noodles according to instruction and run under cold water onced cooked. Set aside.
Add garlic powder to the TVP and rehydrate with 1/3 cup of water. Set aside.
Chop onions, carrots, zucchini and potato into 1/2-inch cubes.
In a pan over medium to medium high heat, heat 2 tablespoons of vegetable oil. Once hot, add in the carrots and sauté for 2-3 minutes. Then add in the rest of the vegetables and sauté for another 2 minutes.
Make a well in the center of the vegetables. Add in another tablespoon of oil to the center. Then add in the black bean paste and cook for 1-2 minutes.
Add about 2 cups of water to the pan. Cover and bring to a boil. Simmer for about 10 minutes or until the vegetables are tender.
While the vegetables are cooking, make a slurry with the cornstarch and 1/4 cup of water.
Once the vegetables are done simmering, add in the TVP and stir until coated. Turn the heat up and add in the slurry. Once the sauce is thickened, turn off the heat.
Serve over noodles. Garnish with strips of scallion.

Vegan Banana Muffins

Mon, 10 Oct 2016 23:00:00 GMT

This one-bowl, blend and done banana muffin recipe is one of the recipes I've tested the most, probably because my family is such banana nut bread fans. But because they are such big fans and eat banana nut bread so often, the pressure was really there to make them as healthy as possible because it would be silly to continue feeding your family something they ate all the time, but was bad for them.

I wanted this morning item to be something to carry them throughout the day. I wanted it to be something they didn't need to worry about eating. In fact, I wanted the muffin to actually be good for them when they ate it.

Of course, you can make anything as healthy as you want, but if it's not good, nobody is going to eat it. And so the journey of developing the perfect muffin began.

It helps that banana muffins are naturally dense and heavy in banana flavor. Any substitutions you do on the basis of health that might affect flavor or texture are normally masked.

I wanted to highlight a couple of ingredients that were substituted, which is worth noting.

Dates for sugar - It's been a belief of mine that if you want to add sweetness, specifically from that of fruits, that you should use the whole fruit because it is accompanied with the natural fibers and nutrients from the plant. True, it can make the baked good more dense, but because we are dealing with a naturally dense product, the substitution works.
Olive oil for butter - You have to make sure to use a light olive oil for this because many times olive oil is too strong in flavor. That being said, one of the only oils truly proven to be good for you is olive. When you substitute an oil for a butter - like in a cake, the end product is usually lighter, which in our case works because we are adding some ingredients, which can make our product more dense and this balances it off.
Garbanzo flour for all-purpose flour - I really advocate using flours that add value to health and because all-purpose flour is stripped of a lot of it's nutrients and fiber, using it results in empty calories for the eater. Garbanzo flour is obviously packed with protein and fiber. Because it can add a stronger flavor to the muffins and also a slight denseness, I advocate cutting it with a lighter, gluten-free flour.

Vegan Banana Muffins

(makes 12 muffins)

3 bananas, very ripe
1/2 - 3/4 cup dates
1/2 cup olive oil
1/2 cup almond milk
1 teaspoon vanilla
2/3 cup + 2 tablespoons garbanzo flour
1/3 cup gluten-free flour
1/4 teaspoon salt
1 teaspoon baking soda
2 tablespoons flaxseeds, ground
1/2 cup walnuts (optional, can substitute blueberries, pumpkin seeds, etc.)

Directions

Preheat oven to 350 degrees Fahrenheit.
In a food processor, blend bananas, dates, olive oil, almond milk and vanilla until smooth.
Add in the garbanzo flour, gluten-free flour, salt, baking soda and ground flax seeds. Blend until smooth. Let batter rest for about 5 minutes.
Fold in toppings.
Pour batter into greased muffin tins.
Bake for 25-30 minutes until golden brown.

Vegan Sichuan 'Pork' Ragu

Sat, 08 Oct 2016 23:00:00 GMT

Pork ragu is a classic Chinese dish. When I saw it in Lucky Peach's Asian recipes cookbook, I knew I had to try it. The recipe is quite good, but there may have been one sichuan peppercorn too many, and so there was a licorice-y flavor that kind of pervaded through the noodles. I would maybe reduce the recipe to half as many peppercorns, but other than that I loved it.

Still though, I thought about how the recipe would taste if I substituted textured vegetable protein (TVP) in for the pork. I personally feel that minced meat really doesn't have much flavor anyways, and so if the texture of TVP matched that of ground meat, which it actually does, then I'm pretty much set. Just make sure the sauce turns out well and I'll have myself an amazing bowl of spicy "pork" noodles.

A word of caution regarding the Sichuan peppercorns is if you are buying them whole, it is probably wise to use a sieve to make sure you are not getting any big bits into your sauce. The texture of the husks are very gritty and sandy, so best to get just the fine grinds.

Vegan Sichuan Pork Ragu

(makes 4-6 servings)

4-6 servings Chinese wheat noodles
2 tablespoons vegetable oil
1 large yellow onion
2 cups textured vegetable protein
1 teaspoon garlic powder
2 tablespoons soy sauce, divided
1 tablespoon garlic, chopped
1 tablespoon gochujang (red chili bean paste)
1 tablespoon ssamjang (soybean paste)
2 teaspoons Sichuan peppercorns (original recipe calls for 1 tablespoon)
1/4 teaspoon Korean chili flakes, more to taste
1 tablespoon stevia or sweetener
1/4 cup water
2 cups bok choy, coarsely chopped
salt to taste
scallions to garnish

Directions

Cook wheat noodles according to instruction. Rinse under cold water and set aside.
Heat oil in a pan over medium heat. Julienne the onion and cook until onion is softened, about 10-15 minutes.
Meanwhile, mix the textured vegetable protein with the garlic powder and 1 tablespoon of soy sauce. Rehydrate with 1 1/2 cups of water and set aside.
Using a blender or mortar and pestle, grind the sichuan peppercorns until fine. Add in the chopped garlic, gochujang, ssamjang, chili flakes, soy sauce and stevia. Blend until smooth. Add in water to dilute. Salt to taste.
Once the onions are softened, add the textured vegetable protein into the onions. Toss to combine. Add in the blended sauce and cook for about 2 minutes until the textured vegetable protein absorbs the sauce. (Sauce can be stored in an air-tight container at this point.)
Add in the bok choy along with about 1/4 cup of water. Cook over medium to medium high heat until the bok choy is cooked.
Serve over wheat noodles. Garnish with scallions.

Tempeh Bacon

Mon, 03 Oct 2016 23:00:00 GMT

I love putting tempeh bacon onto sandwiches. It can be a simple BLT or dress up something like an egg and cheese sandwich. The one thing I hate about tempeh bacon is the price. Whereas I can usually find a package of tempeh for $2- $3 at the grocery store, tempeh bacon runs upwards from about $4.50 to almost $5.50 a package.

Like many items at a grocery store, you can usually save a lot of money if you make it yourself. True, sometimes getting it prepared is a time-saver, but this recipe is so easy that making your own tempeh bacon is definitely very worth it. You can make it in big batches and tempeh bacon stores very well and can be frozen.

Tempeh Bacon Recipe

(makes about 20 slices)

3 tablespoons soy sauce
2 tablespoons cider vinegar
1 teaspoon maple syrup
1 teaspoon liquid smoke
1/2 cup water
1 teaspoon tomato paste
dash paprika
1 package tempeh

Directions

In a pot over medium heat, combine all the ingredients except the tempeh. Bring to a boil and shut off heat. Let cool.
Meanwhile cut the tempeh into 1/4-inch slices.
Lay tempeh flat onto a baking dish. Cover with cooled liquid and refrigerate for at least 4 hours.
Take out tempeh and place onto a sheetpan with parchment paper.
Bake at 300 degrees Fahrenheit for 20 minutes, flipping in between.
Let cool and serve. Can be stored or frozen.

Vegan Apple Cider Donuts

Tue, 27 Sep 2016 23:00:00 GMT

You know Fall is here when it's time to go apple picking. And you know you've arrived at the orchards when you can smell apple cider donuts in the air - at least that was in my case. I visited Russell Farms in Gloucester, Massachusetts, which is not usually where you would think apple orchards are, but I had an ice factory to visit up there, so that was that.

There were the cutest animals at the farm - all of which were nibbling on apples. I arrived a bit early, so had time to look into the store. There were the usuals - artisan breads, honeys, jams and of course - apple cider donuts. I made an exception on eating vegan that day - well maybe that minute because I LOVE the smell of fresh donuts, and I don't eat apple cider donuts all that often.

But I knew when I got home that I wanted to make a vegan version of these guys. Because the store also had an ice cream parlor on the side, I saw them turn the apple cider donuts into apple cider donut ice cream sandwiches. Ingenious!

So here's my take on fluffy apple cider donuts. Moisture and air was key because I knew since these were baked that it would have a hard time competing against fried donuts, so I wanted to concentrate on the light and fluffy airiness that are in fried donuts. The fat in the coocnut milk and oil helped with moisture and the baking soda with cider vinegar really made this batter nice and airy.

Vegan Apple Cider Donuts

(makes 6)

1/2 cup oat flour
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
pinch of clove
1/3 cup brown sugar (or sugar substitute)
1/4 cup apple cider
1/4 cup coconut milk
1 tablespoon coconut oil
1 teaspoon vanilla
1 tablespoon apple cider vinegar
1/2 apple, finely diced (optional)
vegan ice cream (optional)

Directions

Preheat oven to 350 degrees Fahrenheit.
Combine the flours, baking powder, baking soda, salt and spices into one bowl.
In a larger bowl, mix together the apple cider, coconut milk, coconut oil, vanilla, apple cider vinegar and brown sugar.
If using diced apples, add them into the dry mixture and coat well.
Add dry mixture into the wet mixture and whisk until there are no more lumps of flour.
Using spoons or an ice cream scoop, add enough batter to fill donut molds to the top.
Bake in oven for 10-12 minutes, or until a toothpick comes out clean.

Raw Vegan Carrot Cake

Tue, 20 Sep 2016 23:00:00 GMT

Carrot cake is one of my favorite cakes, and I don't care how heavy it is, it's going to be my wedding cake when I get married. I have a feeling though that a lot of it has to do with that cream cheese frosting and after deciding to go mostly vegan (like 95% of the time except for when I travel and special occasions, et cetera et cetera), it's been hard to abandon this slice of my life.

I'm also looking for healthier desserts these days, and I don't want one leaving me overly stuffed and guilty because it has way more sugar than it needs. So when I watched Jenny Mustard's vegan inspo video on raw vegan carrot cake via An Unrefined Vegan, I couldn't wait to try the recipe. (My secret hopes of being a minimalist - Jenny's blog focuses on simple living - is a whole other issue. It may never happen. I've got way too many plates I just can't throw away, but a girl can try.)

Anyways, this is a dessert I'm proud to eat. It's filled with nuts, fruits and veggies. I love the cashew cream cheese filling. It really makes the cake for me. The best thing is I can package and freeze some. When I want a treat in the middle of the day or after dinner, I can just grab one.

Vegan Raw Carrot Cake

(Serves 16)

Cream Cheese Layer

1 cup unsweetened coconut flakes, soaked in water
1 cup raw cashew pieces, soaked in water
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
30 drops liquid stevia, or your favorite sweetener
1/4 cup coconut oil, melted

Carrot Cake Layers

3 cups carrots, shredded
3 cups raw pecans
2 cups pitted prunes, or half prunes half dates
2 teaspoons vanilla extract
3 teaspoons ground cinnamon
1/2 teaspoons ground ginger
1/4 teaspoons allspice
1/4 teaspoons ground cardamom
2 tablespoons water
2 tablespoons flaxseed meal

Directions

Using a food processor, puree all the ingredients of the cashew cream together until smooth, making sure to scrape down the sides.
Spread mixture evenly in a quarter sheet pan lined with parchment. Refrigerate for 2-4 hours until set.
For the carrot cake layers, blend all the ingredients until desired smoothness. Additional water may be necessary.
Spread mixture onto a lined half sheet pan. Using a knife, split mixture in half by cutting down the center.
Refrigerate for 2-4 hours, or until set.
For assembly, place one carrot cake layer as the bottom. Quickly flip the cashew cream layer on top and peel back the parchment. Flip the 2nd layer of carrot cake on top of the cashew cream and peel back the parchment.
Cut carrot cake to desired shapes and serve.

Vegan Kimchi

Mon, 19 Sep 2016 23:00:00 GMT

Many vegetarians might not know this, but kimchi is usually not vegetarian because shrimp, oysters or fish sauce are frequently added to give it extra flavor. These are amazing flavors of savory umami-ness, and they are the same flavors I try to replicate and bring back in my version of vegan kimchi. I do this with a mixture of miso paste and seaweed, which will add savory flavors of seafood and the sea back into the kimchi.

I would say the only weird part of this recipe is that you leave the kimchi out on your kitchen counter for two days without refrigeration. But the salt you sprinkle on helps preserve the cabbage and the longer you ferment, the more sour the kimchi.

Some last words are that I researched both fresh and vegan methods of making kimchi along with the more traditional ones. I personally like to err on the side of tradition since it has the benefit of time and experience, so a lot of the techniques you see are what Koreans use still today to make the fermented cabbage.

Vegan Kimchi

1 napa cabbage
1/2-3/4 cup salt
8 cloves garlic
1 piece ginger, 2-inches
1 sheet nori
2 tablespoons Korean chili pepper(or more to taste)
2 tablespoons miso
1 tablespoon brown sugar
1/2 Asian pear
3 medium carrots, shredded
8 stalks scallions, roughly chopped

Directions

Cut napa cabbage in half and wash leaves.
Sprinkle salt between each leaf, focusing on the thicker base of the cabbage.
Place cabbage in a bowl with a heavy weight on top. Let sit for 2-4 hours, rotating the cabbage each hour.
Meanwhile, in a food processor, blend the garlic, ginger, nori, Korean chili pepper, miso, brown sugar and Asian pear until smooth. Fold in the shredded carrots and chopped scallions.
Once the cabbage is ready, drain and quickly rinse leaves. Distribute the chili paste between each leaf of the cabbage.
Cut cabbage in half again and roll up the leaves starting from the base. Place into glass container, being sure to add in any additional chili paste or liquid left over.
Leave glass container in room temperature for 2 days. Then store in refrigerator until ready to eat.

Vegan Avocado Pesto

Mon, 12 Sep 2016 23:00:00 GMT

This is such a delicious pesto recipe. It's rich and flavorful with the avocado and basil and bright and surprisingly cheesy with the lemon juice. I opted to make this recipe with pumpkin seeds, which are flavorful and full of nutrients instead of pine nuts, which are also so expensive. Using seeds instead of nuts is a nice tip because you still get a very similar level of creaminess when you puree seeds as you do nuts. And if you happen to have someone with a nut allergy, seeds are a very nice and often, less expensive alternative.

The recipe is super easy. You put everything into a food processor and puree. I will say that because it functions as both a spread/dip and sauce, you may find yourself needing to add a bit more salt or lemon juice if you are putting it on top of plain pasta. For me, I love lemon juice. I think it makes the rest of the flavors in the recipe pop. It always tastes light and bright and I love it with salads, sandwiches and pastas.

Vegan Avocado Pesto

Avocado Pesto Recipe

(Serves 6-8)

1 avocado
1 lemon, juiced
1 cup fresh basil leaves
¼ cup pumpkin seeds
1 clove garlic
1/2 teaspoon salt, more if needed
1/4 cup water
olive oil to top

Directions

Using a food processor, blend all of the ingredients until smooth, or desired consistency. If necessary, add a bit more water to aid food processor.
For storing, pour pesto into a jar, tap out the excess air, and top off with olive oil. Pesto can be stored for several days in the refrigerator or frozen.

Muhammara - Red Pepper Walnut Dip

Sat, 10 Sep 2016 23:00:00 GMT

I tried muhammara for the first time several months ago at a Middle Eastern bakery for lunch. I love when I see nuts in sauces because nuts provide that added creaminess and richness without all the fattiness of dairy. I also liked that the dip was substantial. It was thick and comprised of red bell peppers, scallions, walnuts, pomegranate molasses and some spices. Just by looking at the ingredients you can see the dip has savory and sweet elements, which is the perfect combination for me.

If you don't have an open-flame stove, then roast your red pepper in a 500 degree Fahrenheit oven until the skin blisters. Then cover it with a piece of plastic wrap for several minutes to let the pepper steam. The skin should come off easily after.

I was able to find Aleppo pepper online and since this dip is from the Aleppo region, I would suggest trying to get your hand on this mild pepper. If not though, you can substitute for chili powder. Just be sure to taste so that it's at the level of spiciness you want.

Also, don't go too crazy with the pomengranate syrup. It's quite a novel product, and so I did get excited using it. However, it does get quite sweet, so make sure to taste as you go. If you're looking for more of a savory dip, I would start off adding a little less syrup than called for.

Muhammara (NYT Recipe)

1 large fresh red bell pepper, roasted
½ cup chopped scallions
1 teaspoon lemon juice
1 teaspoon ground cumin
1 teaspoon kosher salt, more to taste
2-3 teaspoons pomegranate molasses
1 teaspoon Aleppo pepper
5 tablespoons olive oil, extra for plating
¾ cup walnuts, lightly toasted
4 to 6 tablespoons fresh bread crumbs

Directions

Using a food processor, blend the bell pepper, scallions, lemon juice, cumin, salt, pomegranate molasses, Aleppo pepper, olive oil and walnuts until desired consistency.
Add in breadcrumbs.

Vegan Southern Biscuits

Tue, 06 Sep 2016 23:00:00 GMT

I just came back from a nine day road trip to the South. My friends and I drove from Boston down to Nashville with stops in Pennsylvania, West Virginia and Kentucky. There were such amazing landscapes and the most gorgeous farms. I ate like a pig and probably went through a week's worth of detox, eating mainly fruits and vegetables the week I returned.

That being said, the food that stayed most on my mind, even though I had the most amazing of chicken and waffles, shrimp and grits and hot chicken in Tennessee were the simple biscuits I had throughout the various restaurants of the South. They all had an amazing crust on top and the most fluffy and soft center.

I write about Loveless Cafe because I have plenty of pictures from them, but they were all so good. Something I did catch at the Loveless Cafe was that the flour used for the biscuits were soft winter wheat. An instructor in culinary school had told us his secret for great southern biscuits was soft wheat flour as well. It has less protein and therefore yields a lighter and softer biscuit.

Another technique I saw at the Loveless Cafe was that the biscuit maker actually folded up her dough like puffed pastry to create layers in the biscuit. This will help with the rise and the flakiness of the biscuit. This is a technique I used in the bakery often and is really the secret to any dough you want to be extra flakey. Basically you roll out the dough and fold it into three. Rotate, roll out again and repeat. I did this about four times to the biscuits.

Because this was a vegan recipes (but oh my gosh, it tastes pretty darn close to the real thing and is just amazing) I made a couple substitutions. I substituted butter for coconut oil, which still provided amazing richness. The thing you have to remember is to chill the coconut oil in the freezer before you work with it. That way, when you cut it up it functions very much like chilled pieces of butter, which will create the flakiness you want. I mixed a soy creamer with lemon juice for the buttermilk. I also brushed the tops of the biscuits with Earth Balance to get the butter color and flavor.

These are amazing biscuits and I hesitate to call them vegan because I would put them up against some of the best biscuits I've had. Give them a try!

Vegan Southern Biscuits

(Makes 14 medium biscuits)

2 cups White Lily Self-Rising Flour
3/4 tsp salt
1/4 teaspoon turmeric, for color
1/2 cup coconut oil, frozen until solid
3/4 cup soy creamer
1 tablespoon lemon juice
2 tablespoons Earth Balance butter, melted

Directions

Preheat oven to 475 degrees Fahrenheit.
Mix together the soy creamer and lemon juice. Set aside.
Mix together the flour, salt and turmeric.
Cut up the chilled coconut oil into small chunks. Add to the flour mixture and mix with a fork until coconut oil is coated. Using fingers, mix until mixture resembles lumpy cornmeal.
Pour in soy creamer mixture and mix until loose dough is formed.
Put dough out onto a floured surface. Push loose dough together to form a larger ball of dough.
Using a rolling pin, roll out dough to about 1/2-inch rectangle. Fold dough into 3. Repeat this process 4 times.
Roll dough to 1/2-inch thickness. Using a round biscuit cutter, cut the dough and place into a greased cast iron skillet.
Brush Earth Balance liberally on top of biscuits. Bake for 12-14 minutes or until golden brown on top.

Vegan Apple Toffee Crumble

Tue, 16 Aug 2016 23:00:00 GMT

A couple weeks ago, when I went raspberry picking, all the pies, which were available at the farm's bakery was of course not vegan. I thought, especially with a crumble recipe, turning it vegan would be a cinch. Really, the only thing I would be replacing was the butter, and I knew I could easily do that with a butter substitute or plain old coconut oil.

Then of course, there is the issue of making the pies and tarts, in general, a tad healthier and of course, that comes from making it with less sugar. Because crumble recipes don't really depend on using sugar as a "textural" ingredient (i.e. for the crunch or moisture it helps retain), using a sugar substitute would again be quite easy and not affect the taste all that much.

I paired up with SweetLeaf again for this recipe, whose products I've been using quite often because I actually feel when you mix the stevia with other products that are sweet - i.e. apples, dates, bananas or even a little bit of additional sugar, you don't notice the bitter aftertaste of stevia all that much.

Using the toffee-flavored stevia drop along with some instant coffee granules was the perfect combination. Both contribute to sort of that "burnt caramel" flavor you get from toffee. And because stevia has that little bit of a bitter after flavor, you don't mind it all that much because burnt caramel is sort of bitter as well. And that's the sort of taste profile you are looking for when you want to substitue stevia in for a recipe. Choose recipes that are naturally affable to an ingredient like stevia. If you choose correctly, your guests will hardly know.

I personally love a good crumble to apple ratio. Because I added chopped almonds to the crumble, they are even more crunchy and stand up well with the softened apples. When you mix in the Earth Balance butter or the chilled coconut oil with your hands, make sure to keep the crumble chunky, so that as it bakes up, you get nice, crunchy clusters.

Vegan Apple Toffee Crumble

(Makes 9-inch pie)

Topping:

1 1/4 cups rolled oats
1 cup all-purpose flour
4 teaspoons SugarLeaf sweetener (stevia sweetener)
1/2 teaspoon instant coffee
3/4 - 1 teaspoon SweetLeaf Sweet Drops, toffee flavor
1/4 teaspoon salt
8 tablespoons Earth Balance butter
1/4 cup roughly chopped almonds

Filling:

4 large Granny Smith apples
1 lemon, juiced
4 teaspoons SugarLeaf sweetener (stevia sweetener)
1/2 teaspoon cinnamon
pinch nutmeg
2 tablespoons tapioca starch

Directions

For the crumble, mix all the ingredients together, except for the butter. With a fork, cut butter into the dry ingredients. Set aside and chill in the freezer.
Peel and core apples. Cut into 1/4-inch slices.
In a mixing bowl, toss apples with lemon juice, SugarLeaf sweetner, cinnamon, nutmeg and tapioca starch.
Put apple mixture in a 9-inch pie plate. Top with crumble topping.
Bake at 350 degrees Fahrenheit for 40-45 minutes or until the top is golden brown and the apples are soft.

Divide Up Your Boxed Cake Mix

Thu, 11 Aug 2016 23:00:00 GMT

I have a really quick and ingenious tip for boxed cake mix that will leave you wondering, "Duh, why didn't I think of that?" Basically, the tip includes dividing up the boxed cake mix into smaller portions - 3 or 4 cupcakes each - using either a scale or measuring cups and spoons.

The limitation to how you can divide the cake mix is usually set by the amount of eggs needed for the whole box. So, a typical boxed cake mix requires about 3 eggs, so therefore, I will divide up the boxed cake mix into 3 individual portions.

For most of us, we either shouldn't or can't finish 12 cupcakes. Unless it's for a party, most of us are satisfied with 1 or 2 cupcakes, so this method keeps you from having to waste any.

Vegan Toffee Panna Cotta

Tue, 09 Aug 2016 23:00:00 GMT

I love the technique of using gelatin in place a recipe that usually employs eggs as a thickener. That's because eggs are quite fickle. They break when the temperature is too high. They don't thicken enough if the temperature is too low.

I first learned of this technique when I was working as a pastry cook. A pastry chef friend told me that you should try to take one or two recipes from every place you work at and create a repertoire, sort of speak. The gelatin panna cotta recipe was one of these recipes because it is ridiculously easy and fail-proof, but the results are amazing.

When I started experimenting with vegan recipes, I decided to try the recipe with agar agar as opposed to gelatin. Agar flakes are different from agar sheets and agar sheets are different from agar powder, so make sure to check for equivalencies.

I was worried about the results, at first, because I knew agar would not be as springy as gelatin, but to my surprise, even though the textures are slightly different, the agar panna cotta still came out very creamy.

In addition to the vegan substitute, I partnered up with SweetLeaf, a stevia brand company to do the recipe. It's sort of an annoyance I have with various diets that no one really addresses the issue of sugar . I see vegans and vegetarians go to diary and egg-free bakeshops and eat whatever they want. That's because for most diets, sugar doesn't violate any of the restrictions. Even if you opt to go with maple syrup or honey or whole dates, those ingredients still comprise of sugars and having too much of it puts huge strains on the body leading to various illnesses.

I opted to go with SweetLeaf's toffee flavored "Sweet Drops" because I think the flavor of burnt caramel pairs wonderfully with creamy panna cotta. I mentioned in the video that the brilliance of this recipe is that you can substitute toffee for any of the other flavors SweetLeaf has and you have a completely new panna cotta.

I personally prefer toffee or chocolate because stevia does leave a bit of a bitter aftertaste. Because toffee and chocolate naturally have bitter undertones, the result of the stevia aftertaste is mitigated. My recommendation for people new to stevia is still to opt for half stevia and half your usual sweetener. I can hardly tell there is a substitute when I do this.

Toffee Panna Cotta

(Serves 4)

1 cup non-dairy milk
4 teaspoons agar (or 1 packet gelatin)
dash of salt
1 cup non-dairy yogurt, unsweetened
1/4 cup coconut milk
3/4 - 1 teaspoon Toffee SweetLeaf Sweet Drops

Directions

Bring the non-dairy milk and agar to a boil. Turn heat down to medium and continue cooking until all the agar is dissolved, about 3-4 minutes.
Add in a dash of salt and strain mixture into a bowl. Let cool for 3-4 minutes.
Add in the yogurt, coconut milk, and SweetLeaf Sweet Drops. Mix until combined.
Pour mixture into containers and refrigerate for 4-5 hours until set.

Taiwanese 'Liang Mian' Cold Noodles with Peanut Sauce

Mon, 08 Aug 2016 23:00:00 GMT

Back in 2011 when I went to live in Taiwan for a year, "liang mian" or "cold noodles" was one of the first street foods I had, which I immediately took a liking. My friend's mom had made it for us several days before, and I was taken by how simple it was. Actually, I was surprised the noodles were served cold, which is a rarity especially with East Asian food. But it made sense because Taiwan can get pretty darn hot in the summer and nobody wants to eat a hot bowl of noodles when the humidity and outside temperature is at its peak.

The dish is sort of like a salad. You prepare all of the ingredients - the noodles, vegetables and eggs separately. Then you make the dressing or rather the sauce and pour it over everything. I made the sauce with peanut butter, but a lot of the liang mian I had in Taiwan used tahini, which was a lot more mellow in flavor, but it's so your choice as to which you prefer.

The sauce has the perfect blend of salt, sugar, spice and creaminess from the peanut butter. The cucumber provides a nice cooling effect and the carrots gives the noodles a bite.

Taiwanese Cold Noodles with Peanut Sauce | (Liang Mian 凉面)

1/2 pound Chinese wheat noodles

Toppings

1 medium carrot, shredded
1/2 cucumber, shredded
1-2 eggs, shredded or 5-6 tofu puffs, shredded
dash of salt

Sauce:

1 ½ tablespoons minced fresh ginger
1 tablespoon garlic, minced
½ cup smooth peanut butter or tahini
3 tablespoons soy sauce
2 ½ tablespoons rice vinegar
1 ½ tablespoons sugar
½ cup sesame seeds, toasted
1 teaspoon chili paste

Directions

Cook the noodles until al dente. Strain and rinse under cold water. Set aside.
Using a food processor with the grating attachment or a box grater, grate the carrot and cucumber. Set aside.
If using egg(s), scramble and cook over medium high heat until done, about 2-3 minutes. Let cool, cut into shreds and set aside.
If using tofu puffs, cook in boiling water for 3-4 minutes. Let cool and cut into shreds.
In a food processor with the blade attachment, put in ginger, garlic, peanut butter or tahini, soy suace, rice vinegar, sugar, sesame seeds and chili paste. Pulse to puree until sauce is smooth. If sauce is too thick, add 2-3 tablespoons of water.
To assemble, pour sauce over noodles.

Fluffy Scallion Pancakes - Shou Zhua Bing

Mon, 01 Aug 2016 23:00:00 GMT

This shou zhua bing or "hand fluffed pancake" recipe is the amazing spinoff to the more traditional Chinese Scallion Pancake recipe. It has more crispy layers and is lighter and fluffier. The shou zhua bing are seasoned with star anise, Szechuan peppercorns and five spice powder, which provides a sweet spiciness to the background in addition to the scallions and sesame.

A reader actually brought shou zhua bing to my attention. She was natively from Taiwan, and I had lived in Taiwan for a good year, so I was very surprised I wasn't aware. Thing is, I think I saw street vendors make this kind of pancake, but never knew the term for it. I just assumed the Taiwanese did their scallion pancakes differently.

What's really unique about the recipe besides the difference in flavor is the method for forming the layers. We've all seen the traditional way of forming layers for scallion pancakes, which includes rolling up a rectangle into a long log and then rolling that log inwards to form a spiral.

With shou zhua bing, you roll out a long piece of dough into log - sort of like a pretzel. You then flatten that log into a 2-inch wide ribbon. You brush the dough with the seasoned roux, which sort of functions like the butter in puff pastry. This roux will be what keeps the layers from sticking to itself and will help the dough puff up afterwards.

Then as you roll this long ribbon, you pull out and stretch the dough making it almost paper thin. This results in super thin layers and more layers as you roll since the dough is being stretched out. What allows this stretch is the oil in the dough. The gluten is more relaxed letting the stretch happen.

Upon thought though, both kinds scallion pancakes should be light and fluffy and indeed both are, but the shou zhua bing is far lighter and fluffier and that has a lot to do with the roux and how the pancakes are cooked.

With shou zhua bing, you don't simply pan-fry the pancakes. After both sides are cooked, you take tongs or chopsticks and tear up layers of the pancake exposing the insides. You then scrunch up the pancake, which exposes even more layers and makes the entire pancake fluffier.

Preparing for assembly.

Scallion Pancakes "Shou Zhua Bing"

(Makes 6 pancakes)

For the dough:

2½ cups all-purpose flour
½ teaspoon salt
¼ cup boiling water
¾ cup cold water

For the roux:

1/4 cup olive oil
2 stalks scallion
2 star anise
1/4 cup all-purpose flour
1/4 teaspoon five-spice powder

To assemble:

2-3 tablespoons olive oil
1/2 cup finely chopped scallions
Salt, to taste
2 tablespoons sesame seeds
2 tablespoons Sichuan peppercorns, crushed

Directions

For the Dough:

Mix together the flour and salt. Add in the boiling water and mix until combined. Add in the cold water and mix until the flour has absorbed all the water.
On a flour surface, need the dough for about 5 minutes, until it is less sticky and a ball can be formed. Set aside for 30 minutes to one hour.

For the Roux:

Cut scallions into four 2-inch stalks. Score the sides.
Heat olive oil over medium heat and add in the scallions, star anise and five spice powder. Cook for 3-4 minutes, or until fragrant.
Take out the scallions and star anise. Pour hot oil into the flour and stir until there are no lumps. Set aside.

Assembly:

Cut the dough into 6 pieces. Roll each piece into logs about 1-inch in diameter. Using a rolling pin, roll out the logs into 2-inch wide pieces.
Brush on a layer of the roux. Sprinkle over salt, scallions, pepper and sesame.
Starting from one end, start rolling up the dough being sure to stretch the dough as it is rolled.
Stand the dough right side up and press down into a circle with the palm of your hand.
Using a rolling pin, roll out into 1/8-inch disks.

Pan-Frying:

In a dry pan over medium to medium high heat, fry each side of the dough 2-3 minutes or until golden brown.
Using tongs or chopsticks, lift up layers of the pancake and scrunch.

Pokémon Jigglypuff Marshmallow

Thu, 28 Jul 2016 23:00:00 GMT

It is amazing how popular Pokémon Go has gotten. I'm hearing names and terms I haven't heard since I was in middle school. Now, I'm not the biggest gamer, but I remember watching Pokémon when I was young and Jigglypuff was one of my favorite characters.

Naturally, the pink fluffy character reminded me of a giant marshmallow, and so when I was thinking of a recipe to do with Pokémon I wanted to do a big, giant Jigglypuff. I happen to have some silicone whiskey ice makers lying around and thought they would be perfect for the job.

This is an easy recipe, but not an easy project because marshmallows are really sticky and hard to work with. If you don't plan on setting your marshmallows in a big pan and then cutting them up, it becomes exponentially more difficult and messy to try and pipe the mixture into the shapes you want. Still, it's a fun project and if you put some creativity into it, you can make whatever character you want.

A big tip I have to give when piping the marshmallow mixture is to pipe a majority of the shape you want onto the cornstarch and powdered sugar mixture, but as you end the shape, pipe it onto an area that has no powder. It's almost the only way to do it because otherwise, the whole marshmallow refuses to break off and just continues sticking onto the piping tip.

Most of the time spent on this recipe were on the decorations. I melted some white chocolate, mixed two different types of blue, made pink circles for the cheeks and piped triangles with dark chocolate for the ears.

Besides the giant puff ball, I piped the hair piece for Jigglypuff and also two small puffs for the ears. If you're interested in just making normal marshmallows, then just pipe out the mixture into long logs. Dust them with the cornstarch and powdered sugar mixture and cut them after they set.

Pokémon Jigglypuff Marshmallow

2 packages unflavored gelatin
1 cups granulated sugar
1/2 cup light corn syrup
1/8 teaspoon kosher salt
1 teaspoon lavender lemon flavoring
1/3 cup cornstarch
1/3 cup powdered sugar
red food coloring
blue food coloring

Decorations

White chocolate
Dark Chocolate
Red and blue food coloring

Directions

Bloom gelatin with 1/3 cup of water. Set aside for 10 minutes.
Meanwhile, bring 1/3 cup of water, the sugar, salt and corn syrup to 240 degrees Fahrenheit.
Put bloomed gelatin into the microwave for 10 seconds. Pour gelatin into a mixing bowl. With the balloon attachment, start mixing on low speed while slowly pouring in the sugar syrup. Once the mixture is cool enough, whip on high speed for about 10 minutes.
Two minutes before the mixing is done, add in the flavoring and food coloring.
In a separate bowl, mix together the cornstarch and powdered sugar. When marshmallow mixture is finished mixing, pipe shapes onto a sheet of parchments generously dusted with the cornstarch mixture.
To form the marshmallow balls, grease and dust the insides of the silicone mold with oil and cornstarch mixture. Carefully fill with marshmallow mixture.
Decorate with chocolate as desired.

Watermelon Popsicles

Mon, 18 Jul 2016 23:00:00 GMT

Watermelons are synonymous with summer. For me, watermelons conjure up memories of cookouts and barbeques, of pool parties and the summer heat. There is nothing more refreshing than sinking your teeth into a big slab of watermelon in the peak of summer heat.

This popsicle recipe is meant to capture the essence of summer in not only the taste, but sight as well. The little frozen pops can be amazing, show stopping pieces at any summer party. The sweetness from the watermelon is ever so slightly offset by the tartness from the kiwis. The small layer of sweetened coconut milk in the middle mellows and enriches the flavors above and below it. The fruits and coconut complement each other perfectly making for the perfect summer treat.

Note: The only big tip I can give on this simple recipe is to make sure every new layer you are adding is cold. For example, as the watermelon layer freezes, it's a good idea to stick the coconut milk and kiwi in the refrigerator. This helps when you pour on the new layer, so that it doesn't melt the old, which would make for a slightly messier presentation.

Also, the stevia or sugar amounts are just guidelines. One packet of stevia equals 2 teaspoons of sugar and how much you add really depends on how ripe your fruit is, so adjust to taste.

Watermelon Popsicle Recipe

(Makes 4 popsicles)

2 cups watermelon, pureed
1/4 cup coconut milk
1/2 cup kiwi, pureed
2-3 packets stevia (or sugar)

Directions

Using a blender, puree watermelons with 1 packet of stevia. Pour 1/4 cup into each popsicle mold and freeze for 3-4 hours.
When the pureed watermelon layer freezes, mix together the coconut milk and a half packet of stevia. Gently spoon 1 tablespoon on top of the watermelon layer. Freeze for about 1 hour.
Puree the kiwis and pour on top of the coconut layer. Freeze for another 2 hours or overnight before removing from mold.

Chorizo Seitan Burger

Tue, 12 Jul 2016 23:00:00 GMT

I had the most amazing burger at this small vegan spot called Taco Party in Somerville, Massachusetts just a couple weeks ago. I don't even want to say "vegan burger" because that implies it is deficient in some way. The burger was meaty and savory on the inside and slightly crunchy on the outside. Paired with mayo, lettuce and tomatoes, this seitan torta was definitely something to be drooled over.

Inside Taco Party

I don't know how much vegetable was ground up in the seitan burger, but my thoughts on being vegan or being on any kind of diet is that about half of what you eat at all times should be vegetable. When you deviate from that and mix in fried foods or over sugary foods, that's when it doesn't matter what kind of diet you're on.

So for my burger, I mixed in a ton of veggies like carrots and zucchini, which soften as they cook. I would say my burger is a little more chunky than Taco Party's, but if you want a softer textured burger, just puree the vegetables more.

Chorizo Seitan Burger Recipe

(serves 6-7)

1 package chorizo seitan (8 ounces)
1 medium red onion
1 tablespoon kalamata olive, pitted
1 stalk celery
1/3 cup oat flour
1 tablespoon vegan mayonnaise
1 tablespoon ketchup
1 teaspoon vegan Worcestershire sauce
1 zucchini
1 medium carrot
1-2 tablespoons lemon juice
1 tablespoon dill
1 cup breadcrumbs (optional)

Directions

Using a food processor, grind up the chorizo seitan, red onion, kalamata olives and celery until desired consistency.
Add in the ketchup, mayonnaise, Worcestershire sauce, oat flour, dill and lemon juice. Pulse until combined.
Julienne or grind up the zucchini and carrot. Add to the mixture.
Using a scoop, scoop mixture into 6-7 mounds. Press down with hands to form patties. If desired, cover with breadcrumbs.
Over medium to medium high heat, pan-fry patties for 2-3 minutes each side, until crispy and golden brown.

Charcoal Ice Cream

Sun, 10 Jul 2016 23:00:00 GMT

I first saw charcoal being used in food when I was visiting Japan in 2015. I was going to a farmers' market (surprise, surprise) by United Nations University and saw charcoal as a flavor option in many products sold there. I saw it in cookies and smoothies and was intrigued by the color more than anything. I guess I was a bit curious at whether consuming charcoal was a good idea or not, but I assumed it was ok since it was in so many products.

Japan 2015

So cut to 2016 when I'm seeing charcoal ice cream all over the internet, I decide I wanted to do a recipe on it that would both be vegan and refined sugar-free. It's a big feat, but I knew the ice cream would taste good. Firstly though, let's go back to what exactly is activated charcoal and is it actually safe to eat?

What is Activated Charcoal?

So, from my research, ingestible activated charcoal is made from either hardwood or coconut shells. What makes it "activated" is the charcoal gets exposed to some gases at high temperatures, and this results in many tiny pores being formed on the charcoal particles. This means these tiny particles can absorb a lot of things very well, and it is a reason why hospitals use activated charcoal on someone who may have just consumed something poisonous.

I think the key here is that activated charcoal works if you have recently consumed something potentially toxic. A lot of the natural health community say activated charcoal absorbs toxins in the body - some can be produced by the gut when you're stressed - and is good for the digestive tract. I'm not sure about that claim (or its opposing side) as I've read articles on how charcoal absorbs the good - like vitamins - and the bad, but again, only when it has been recently consumed.

So I guess I cannot attest to how well each of these claims have been tested, so I'm going to say the important thing is, activated charcoal isn't toxic for the body as it doesn't get absorbed. There is no flavor to it. I thought it might have been bitter, but it was tasteless and odorless, and is more decorative than anything.

Working with Activated Charcoal Powder

Be careful of the charcoal clumping up. Like most finely-milled powders, it dissolves very well in fat and thicker substances versus thin liquids, so make sure it is all dissolved before additional liquid is added. It's a good idea to strain the entire mixture at the end because there could still be lumps of charcoal. I find that for 2 cans of liquid, a quarter cup of charcoal is perfect for that dark black color.

Making Vegan Ice Cream

The biggest problem with "healthy" ice creams is that they lack the fat to become properly creamy after they have been frozen. To prevent that granita-like texture, it is important to work with an ice cream base that is both thicker and contains fat. That is why additional coconut oil was added to this mix. It is also the reason I chose the Trader Joe's coconut milk, which contains some stabilizers in it, which makes the milk homogeneously thick throughout, versus normal coconut milk where you have a layer of fat up top and very thin liquid on the bottom. If you are using the thinner kind of coconut milk, I've seen some recipes where people thicken up the cream with a little cornstarch over heat before working with it.

Charcoal Ice Cream Recipe

(serves 8)

1/4 cup activated charcoal
2 14-ounce (414 ml) cans full fat coconut milk
1/4 cup coconut oil
1/2 cup dried dates
pinch salt
1-2 tablespoons maple syrup (optional)

Directions

Using a whisk, mix activated charcoal with coconut oil until a smooth paste forms. Add in 1 can of coconut milk and combine.
Puree the other can of coconut milk with the dates until smooth. Add to charcoal mixture and combine.
Add in a pinch of salt and adjust flavor with maple syrup, if desired.
Put ice cream mixture into the ice cream machine and follow instructions accordingly.

Cantonese Steamed White Sugar Cake

Tue, 05 Jul 2016 23:00:00 GMT

Steamed "white sugar" cake or "bak tong gou" is a pretty well-known item in Chinese bakeries. It's what I would always request as a kid when my parents would go to Chinatown for groceries on Saturday mornings. We would always stop by the Chinese bakery to pick up bak tong gou and a host of other breads and pastries before heading home. Texturally, it's sort of this "jello meets sponge cake" cake that is slightly sweet and also slightly tangy. It's not overly sugary and has this nice, delicate balance of flavors that is really quite enjoyable.

I've never tried making bak tong gou before, but was always curious about how the whole "steaming a cake" would work. To my surprise, the process of making the cake itself was something I had never seen before. First, you cook the ingredients together in a pot before letting the mixture cool and adding in the yeast. What's interesting is I had never used yeast with rice flour before, so for sure the results would be different. Then you wait for the yeast to ferment and the cake is ready for steaming.

On left: rice flour | On right: fermentation after 6 hours

I think the novelty alone should make people want to try the recipe. But as it turns out, the cake is also super simple to make - requiring only about 3 or 4 ingredients. The technique isn't too hard either, but there are certain things to make note of if you're aiming for that perfect gelatinous, pillow-y sponge cake consistency with just the right amount of sweetness and tartness.

First, let the cake ferment. The longer the fermentation, the more tangy the cake will be and because the cake is only flavored by sugar, you want there to be some tartness to the flavor. I found that five to six hours was the perfect amount of time. Second, make sure there are no lumps to the batter before you start cooking it. That means making sure that you are using cool water with the rice flour and whisking until there are no lumps before you begin.

When it comes to cooking the batter, I want to note that there are some recipes that don't call for this. Uncooked batter is much thinner, and I find that sometimes, the cake does not look as airy because it may be easier for the bubbles to escape while cooking.

That being said, for a cooked batter, it can clump up very quickly if you aren't constantly whisking and making note of the edges of the pot. You are never putting the batter over more than medium heat, so it should never boil. Rather, you are cooking it on a gentle, low heat so that the mixture will slightly thicken. I don't want to overcomplicate this because it's not like cooking pastry cream where a whole slew of problems can show up. You just want this batter to thicken ever so slightly.

The technique of pulling the pot off the stove if you see the mixture thicken too quickly, whisking quickly to cool it down and then putting it back on the stove is invaluable. If you have a powerful stove, I would say to err on the side of having your heat be too low. Like I said before, some recipes don't even require cooking the batter, so if your batter is slightly thicker than when you started, mission is accomplished.

Line steamer basket with parchment

Lastly, if you have a bamboo steamer or one of those steamer attachments with your rice cooker, line it with parchment and use it. Because this batter is thicker, you want to make sure heat and steam come in direct contact with the batter, so that it will bubble up and create a fluffier product. Some of the uncooked batter recipes steam the cake in cake pans, which works as well, but you are not going to get nearly as many air pockets in your cake.

Lastly, I actually researched quite a bit of recipes for this cake and settled on a recipe by a blogger, Wantanmien. For those interested in authentic Cantonese recipes, check her out on YouTube. While the videos aren't too flashy (she speaks in Cantonese, but provides subtitles), they are delicious and very authentic.

### Bak Tong Gou

(4-6 servings)

1/2 cup rice flour
1/3 cup white sugar (can sub 4 teaspoons with 2 packets stevia)
1 cup water
3/4 teaspoon dry active yeast
2 tablespoons of warm water (or coconut milk)

Directions

Mix yeast with warm water or coconut milk if desired, and let sit for 10 minutes.
In a pot, whisk together water, sugar and rice flour until there are no lumps.
Whisking constantly, cook batter over medium heat for 2 minutes.
Turn heat down about half way, and cook batter for an additional 4 minutes, still whisking constantly.
Turn heat to lowest setting, and cook for 1 minute.
Finally, turn the heat off, and whisk for 4 minutes.
Strain batter into a bowl.
Pour yeast mixture into batter and stir until combined.
Cover batter and let sit in a warm area for at least 6 hours until mixture bubbles.
After 6 hours, pour mixture into a steamer basket lined with greased parchment.
Steam on high for 20 minutes. Let cool and cut into 6 pieces for serving.

Aquafaba Vanilla Sponge Cake

Wed, 29 Jun 2016 23:00:00 GMT

This is the much awaited aquafaba vanilla sponge cake. I'm so excited by this recipe because it's a real game changer for vegan cakes, which tend to be overly dry and dense due to the lack of eggs. Another reason I'm excited is because this was my first time working with aquafaba and just like the amazement I got watching egg whites being whipped into meringues when I was six, I got that same feeling watching chickpea liquid being whipped into foamy, marshmallow cream now.

You just don't think it can happen, but it actually whips up. I mentioned this in my What is Aquafaba? post, but when you do want to whip aquafaba, especially to stiffer peaks, you want to boil down and reduce the liquid by about one-third and then cool it before you whip it. You end up with a thicker liquid from the get-go, which will ensure that it holds the air you beat into it better.

You'll see in the recipe that I used a combination of sugar and powdered sugar and the reason is because the starch in the powdered sugar helps to stabilize foam better. The aquafaba whipped up nice and stiff, although still not as stiff as egg whites, but everything was stable and airy and fluffy.

After beating the aquafaba, just treat the mixture as you would beaten egg whites. This means to be gentle and fold in ingredients so that the bubbles don't pop. This will ensure that your cake stays airy and light.

In terms of flavor and texture, I didn't notice much of a difference between the aquafaba cake and ones made with eggs. The flavor was spot on. Nothing tasted especially strange or beany. Texturally, I did notice that maybe the aquafaba cake had bigger holes in it, but it's not really noticeable when you eat it. In addition, the color of the aquafaba cake was a bit lighter than ones made with eggs, but once you put on the frosting, no one will know.

Look how pretty this looks!

Aquafaba Vanilla Sponge Cake

(12 servings)

1 cup aquafaba, reduced (about 2 to 2 1/2 cans)
1 tsp cream tartar
1/2 cup sugar
1/4 cup powdered sugar
2 tablespoons Earth Balance butter
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda

Directions

Boil the aquafaba until it is reduced by a third. Set aside and let cool.
Preheat oven to 350 degrees Fahrenheit.
In a mixer fitted with a balloon whisk, beat aquafaba on high speed for about 4 minutes, or until soft peaks.
With the mixer on low to medium, add in the sugar and powdered sugar. Turn the mixer back up to high for another 5 minutes, or until stiff peaks.
With the mixer on low, add in the butter substitute and vanilla.
Combine the flour, baking powder and baking soda. Gently fold this into the batter.
Spread batter onto a baking sheet with parchment. Bake 18-20 minutes or until cake is lightly golden brown and springs back.
Serve with frosting or additional toppings.

What is Aquafaba?

Mon, 27 Jun 2016 23:00:00 GMT

If you pay attention to food news, aquafaba (or “bean water”) has sort become the game changer for vegans or people who have allergies to eggs, but still want to enjoy treats like meringues and cakes or cocktails like flips, which require egg whites to add on a top layer of foam. The goal of this post is to give a little 411 to this “new” ingredient and hopefully to get people to start experimenting and using it.

What is aquafaba?

It is the leftover liquid from soaking or cooking beans like chickpeas and other types of legumes.

What is it made from?

As you can probably guess from the leftover liquid of cooked beans, it is a mix of starches, proteins (about 1%) and other plant solids or “vegetable gums,” which have released from the bean to the water during cooking or soaking.

Why is it important?

The components of aquafaba give it emulsifying, foaming, gelatinizing, binding and thickening properties. Depending on how long it is whipped, aquafaba can be as soft as the foam topping a cappuccino or when whipped for a longer period, get nearly as stiff as a meringue. This means aquafaba can be applied to a range of applications including baked goods, foamed drinks and even mayonnaise.

Substitutions

3 tablespoons of aquafaba equals one egg and 2 tablespoons of it is equivalent to an egg white. While you might not get the exact color you get from using eggs (I'd say using aquafaba yields slightly lighter results), you get the same fluffy texture, which is probably the harder quality to mimic.

Tips/Tricks - Reducing Aquafaba

The biggest tip I read from the many blog sites covering aquafaba is to reduce it by about one-third before working with it. This step is integral. Having a thicker aquafaba from the get-go ensures you can beat the mixture to stiff peaks. A thicker liquid can better trap air bubbles and is more stable. In my upcoming recipes, I reduced the liquid about 33% and then cooled it before whipping it up. The results were great compared to if you were just whipping thin aquafaba straight from the can.

Additional Commentary

I’ve had a lot of friends tell me how weird it is to be making or consuming things made out of leftover chickpea liquid. But I guess my thing is, it’s probably more weird to be consuming the albumen secretions from a chicken. I’m not against it. Heck I was a baker for crying out loud, but if chickpea liquid does the trick, it’s a heck of a lot cleaner and less weird than eggs. That being said, what I was able to whip using aquafaba was still less stable than whipping eggs, but it came pretty close, and I think substitutions can definitely be made.

And I guess the idea of whipping a goopy liquid into something fluffy isn’t so strange when you think of marshmallows, for example. In that case, you whip gelatin and water, which is thick enough to hold in bubbles and you get fluffy marshmallows. Also if any of you are into latte art, baristas always tell me that with non-dairy versions, they always recommend soy milk because it foams up better and you can actually do art with that (although it is not as pretty). It must be that with soy milk, a portion of that is the bean liquid with the bean gums, which help stabilize the foam.

Here is a little bit of what's to come!

Vegetarian Stir-fry Noodles

Fri, 24 Jun 2016 23:00:00 GMT

I love vegetarian stir-fry noodles because it tastes good even without all the meat, and that's not something you can say for all dishes. As you see in the video, it was a staple recipe my mom would make whenever we did potluck and had to bring a dish over to someone's house or at barbeques because the noodles would serve as the perfect base for maybe other types of protein. It's great for when you're having guests over and you don't know their food preferences because this dish covers all the bases - crunch from the vegetables, savory meatiness from the shitake mushrooms and just an all over filling meal with Asian flavors that's not too heavy and leaves you wanting more.

You can use any vegetables you want in this dish, but I find the celery to be quite integral because it does give crunch and contrast against the softer stir-fry noodles. The dried shitake mushrooms are also a must as well. Make sure they are the dried kind because it has a meatier texture and also a lot more concentrated flavor.

As with any stir-fry, preparation is key as the dish cooks up quite quickly. It's actually a nice recipe for a party because you can cut up and prepare the ingredients ahead of time. Then come time for the party, everything comes together in 10-15 minutes.

Vegetarian Stir Fry Noodles Recipe

(Serves 4)

1/2 box pasta (8 oz)
1/2 cup celery, julienned
1/2 cup red peppers, julienned
1/2 cup carrots, julienned
1/2 cup zucchini, julienned
4-5 dried shitake mushrooms, rehydrated
1 shallot, julienned
2 stalks scallions, julienned
1 clove garlic, chopped
2 tablespoons soy sauce
1 tablespoon mirin
salt and pepper to taste

Protein

1/2 cup TVP, rehydrated (or thinly sliced meat)
1 teaspoon soy sauce
1/2 teaspoon mirin

Directions

Prepare noodles according to instruction, but take out 1 minute earlier. Strain over cold water and set aside.
If using TVP, soak in water, soy sauce and mirin. Set aside for 10 minutes until rehydrated.
While the noodles are cooking and the TVP rehydrating, julienne the celery, red peppers, carrots, zucchini, shitake mushrooms, shallots and scallions. Then chop up the garlic and set aside.
In a small container, mix together the soy sauce and mirin.
Heat 2 tablespoons of oil in a large pot over medium high heat. Add in the shallot and garlic. Fry for about 2 minutes until shallots are softened.
Add in the carrots and celery and cook for about 2 minutes until the vegetables are slightly softened.
Add in the rest of the vegetables and fry for another minute.
Add in the soy sauce mixture and stir until the vegetables are coated.
Add in the cooked noodles. Add a little liquid if necessary.
Finally put in the TVP and combine. Add salt and pepper to taste.

Basic Vegan Yellow Cake

Wed, 15 Jun 2016 23:00:00 GMT

If you're vegan or have friends and family with dietary restrictions, knowing how to make a basic vegan yellow cake can be mighty handy when it comes to dessert time. You can turn this recipe into cupcakes or serve the actual cake alongside some non-dairy whipped cream and fruit and you've got yourself a really nice and simple dessert. Still a basic yellow cake becomes very useful when you're talking about birthdays, weddings and all the other various holidays when you want to bring something sweet to the party.

I think if there's one big issue I have with vegan cakes is that they are way too dense. It's probably because there is no egg to add in additional moisture or lift the cake, but I found a way to adjust this a bit by cutting the normal all-purpose flour with a little cake flour. I'll say the texture is still not the same as a cake made with eggs, but it is a lot less dense.

Because a basic vegan cake is more or less almond milk and flour, it's good to flavor it with different extracts or even better, fruit. I will regularly throw in a couple blueberries or raspberries and bake it that way.

Basic Vegan Yellow Cake

(Makes 1 8-inch pan of cake)

1 cup non-dairy milk
2 tablespoon apple cider vinegar
1 unbleached all-purpose flour
1/2 cup cake flour
pinch of tumeric
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup water
1/3 cup canola oil
1 tablespoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon butter flavoring (optional)

Directions

Preheat oven to 350 degrees Fahrenheit.
In a small bowl, combine the non-dairy milk and cider vinegar. Set aside for about 10 minutes to thicken.
Meanwhile in a bowl, combine the flours, tumeric, sugar, baking soda, baking powder and salt. Set aside.
Add the water, canola oil, vanilla extract, almond extract and any additional flavorings to the milk and vinegar mixture. Whisk until combined.
Pour liquid ingredients into the dries and whisk until combined.
Pour into an 8-inch cake pan buttered and lined with parchment. Bake for 30-35 minutes, or until a toothpick comes out clean.

Homemade Veggie Burgers

Tue, 14 Jun 2016 23:00:00 GMT

If you're not eating meat, but still crave something meaty and familiar, then a good veggie burger can be your best bet. A good veggie burger doesn't come cheap and after seeing how much goes into them, you may think it's worth buying the thing instead. But for those who like to customize their own burgers and control what's going in since some veggie patties can contain lots of fillers, I have the recipe for you.

When I typed veggies burgers on the search bar, loads of recipes came up. I read every recipe from ones in the New York Times to lesser known recipes from vegetarian bloggers. I think I've managed to combine the best of all worlds in this recipe.

One of the biggest issues in veggie burgers is that there is too much water and it falls apart, so I made sure to bake or cook off some of the liquid for all the ingredients before adding it together.

Really, making a good veggie burger means that you prepare all the ingredients separately and make sure they are at the state you want before combining it all together. For example, by the end, most things need to have been baked or ground up prior to being mixed by hand. I guess it may be because I don't have a big enough food processor, but mixing everything in smaller batches separately also ensures that you don't over-process and get a patty that is way too ground up. I personally like to see bits and pieces of vegetable in my patty. I like texture and frankly, it's just a nicer mouth feel when not everything is completely ground up.

The No Meat Athlete has a burger recipe based on ratios that I found was really easy to follow. It was basically 1 can of beans to about 2 cups of vegetables and you can put in any vegetables you want. You should add in fillers like brown rice to give the burger more bite because ground up vegetables and beans can all taste rather soft. For me, I kept the spices and flavors to a minimal. This veggie burger recipe tastes fresh with the lemon juice and basil, but if you want something more spicy or barbeque-y, simply add in some paprika or barbeque sauce. I just wanted to give people a very basic and fresh tasting burger. There aren't really any allergens I can think of in this either so anyone can have it. I recommend my green pea hummus when considering a condiment for your burger.

Last thing is, I probably made triple the amount of most recipes I read online because I wanted to make a lot of these guys and freeze it. If you have a food processor, which you definitely should if you are making these, then the process is a bit simpler. But still, it's putting together a lot of ingredients, and I would rather do this once and get 15 to 20 burgers out of it then having to do it over and over again.

Veggie Burger Recipe

(makes about 15 burgers)

2 cans garbanzo beans, drained
1 can red kidney beans, drained
1 onion, chopped
2 cloves garlic, minced
2 cups mushrooms, chopped into fine pieces
2 cups carrots, julienned
2 cups zucchini, julienned
1 cup brown rice, cooked
2 teaspoon cumin
1/2 bunch basil, roughly chopped
1 lemon, juiced
salt to taste
1 cup rice flour, for coating

Directions

Preheat oven to 325 degrees Fahrenheit.
Drain the garbanzo and kidney beans and set aside.
In a food processor, cut the carrots and zucchini into a fine julienne. Place them onto a sheet pan lined with parchment and bake for about 20 minutes until some of the moisture has been removed.
While the vegetables are baking, using the same food processor, finely chop the mushrooms, onion and garlic.
In a pan on medium high heat, cook the mushrooms, onions and garlic for about 6-7 minutes until the onions have softened and the mushrooms release some of its juices.
Puree the garbanzo and kidney beans until a smooth or desired consistency is reached.
In a large bowl using a wooden spoon, mix the vegetables, mushroom mixture, pureed beans, rice, cumin, lemon juice and chopped basil until combined. Add in salt to taste.
Place rice flour in a shallow dish.
Using a scoop for consistency, scoop vegetable mixture into the rice flour and coat. Then press gently to form a patty on a sheet pan lined with parchment. Burgers can be frozen at this time or cooked.

Quick and Easy Vietnamese Pho

Thu, 09 Jun 2016 23:00:00 GMT

I was reading this Lucky Peach Pho article the other day, and it got me craving a nice, warm bowl of pho. I wanted this recipe to be a quick and easy cheat - that it be something you can make fast and will satisfy your craving, but do a good job of it. I ended up creating a chicken version and a vegetarian version with tofu. Both are great and the protein can be added last minute in case there are people who eat one or the other.

Surprisingly, although there are all these complex flavors - star anise, cinnamon, corriander and cloves, the soup comes together really well even after just 30 minutes. To save time, I cooked my proteins in the broth and also my rice noodles, which I soaked in cold water first (big tip!). This broth is definitely one you can freeze and the next time you get a craving or want to make a quick dinner, just melt the broth and add some cooked chicken and rice noodles.

Really though, pho is one of those rare instances where neither the protein nor the noodles are the star of the dish; it's the background broth surrounding the whole thing that gives this Vietnamese noodle dish its distinctive and uttering delicious characteristic. Hope you all enjoy!

Quick & Easy Vietnamese Pho Noodles Recipe

(Serves 2)

2 portions rice noodle, soaked in cold water
1 cinnamon stick
1 whole star anise
2-3 whole cloves
1 teaspoon whole coriander seeds
1 large onion
1-inch piece fresh ginger
1 clove garlic, smashed
3 cups broth (vegetable, chicken or beef)
1 1/2 teaspoons soy sauce
1 1/2 teaspoons fish sauce (optional if vegetarian)
pinch of sugar
salt to taste
cooked slices of beef, chicken or tofu
1/2 cup edamame
1 stalk scallion
cilantro, for garnish
2 wedges lime

Directions

In a pot over medium to medium high heat, toast the cinnamon stick, star anise, cloves and corriander seeds for about 3 minutes or until fragrant. Pour out spices onto a plate and set aside.
Meanwhile, slice up one whole onion, reserving half for garnish along with the ginger. Then smash the garlic clove and set aside.
In the same pot as the spices, add in 2 tablespoons of oil along with the onions, ginger and garlic. Cook for 3-4 minutes until it is slightly charred.
Put in the broth and the spices and bring to a boil. Lower heat and simmer for 30 minutes.
Add in soy sauce and fish sauce. Add sugar and salt to taste.
Then add in soaked noodles for 30 seconds to 1 minute. Strain out and set aside.
Heat up the edamame and protein in the broth. Cook for about 2 minutes.
Prepare scallions, cilantro and lime wedges for garnish and assemble.

Vegan Mac and Cheese

Sat, 04 Jun 2016 23:00:00 GMT

I love mac and cheese. I love it in the box; I love the ones the Food Network makes with four different kinds of cheeses. What I'm not so sure about are vegan mac and cheeses because in my experience with vegan recipes, anytime you try to make a vegan food taste like a food that is not not normally vegan (and in the case of mac and cheese, this is definitely the case), the results are usually not so great.

So imagine my surprise when I found Tasting Table's recipe for mac and cheese, and it tasted pretty darn good. Because of the spices that were added, it tasted more like a spicy, barbeque cheese sauce. The initial savory-ness caught me off guard, and I'm not sure I liked it at first. But very quickly, I found the meatiness of the flavor to be quite addictive.

Still though, what I craved was mac and cheese and so I played around with the flavors a bit. I took away the peppers, which were a bit prominent for me. I ] added in a ton of lemon juice, which along with the nutritional yeast gave a really strong backdrop of cheesy flavor. The lemon juice also made the flavors of the sauce pop in addition to the tang needed to mimic cheese flavor. The result was a sauce that, although wasn't 100% "mac and cheese" cheese, gave the creaminess and tanginess of cheese, but with a ton more savory, barbeque flavors.

Vegan Mac and Cheese Recipe

(Serves 2-3)

1/2 onion, small dice
1 clove garlic
1/2 teaspoon of ground turmeric
1/2 teaspoon of paprika
1/2 teaspoon of English mustard powder
1/4 teaspoon of ground nutmeg
1/4 teaspoon of black pepper
1 1/2 lemons
1 teaspoons of kosher salt
3/4 cup water
1/4 cup of nutritional yeast
1/2 lb pasta, pre-cooked
1 tablespoon olive oil
2 tablespoon breadcrumbs

Directions

Preheat oven to 350 degrees Fahrenheit.
Chop oinions into small dice and peel and smash the garlic clove.
Heat 1-2 tablespoons of oil over medium to medium high heat. Add in onions and garlic and saute for 2 minutes, until onions slightly soften.
Add in cashews and toast for 1-2 minutes, stirring frequently. Turn off heat and set aside to cool.
In a blender, add all the spices, salt, lemon juice, nutritional yeast, the cooled nut mixture and water. Blend until completely smooth.
Put pre-cooked pasta into a casserole dish. Add in the cheese sauce and mix until all the pasta is coated.
Coat the breadcrumbs with olive oil and spread on top of the pasta.
Bake in preheated oven for 10-15 minutes or until golden brown on top.

Japchae Korean Stir-Fry Noodles

Mon, 30 May 2016 23:00:00 GMT

When it comes to Korean food, nothing beats a good bowl of japchae. It's a stir-fry of vegetables, mushrooms and glass noodles made from sweet potato starch, which gives it a nice bite. The signature to japchae, however, has to be its flavor, which is a mix of sweet rice wine with soy sauce and sesame oil, which are classic Korean flavors. I packed my noodles full of vegetables, which makes the dish look healthy and appetizing.

For those who want to add some protein, feel free to add in some minced pork and just flavor it with a bit of soy sauce. The dish is naturally vegetarian and vegan, but to be honest, the shitake mushrooms give the dish a nice meaty bite already, but additional protein can certainly be added and would be delicious as well.

This is a very simple stir-fry recipe once you have all the ingredients prepared, which may be the hard part. The dish comes together very quickly once you start cooking. I think the key is to make sure all the vegetables are cut around the same size so everything cooks evenly. For taste, I found my japchae needed a tad more soy sauce and sugar at the end, so make sure to season to your liking.

This holds for a couple days, so if you end up having too much for dinner, it makes for a really nice lunch as well! It's sort of like take-out, but not.

Japchae Recipe

(Makes 4 Servings)

8 oz sweet potato noodles (1/2 package)
1 large onion
1 red bell pepper
1 carrot
1 zucchini
4 shitake mushrooms, rehydrated
3 stalks scallions
1-2 cloves garlic
2 tablespoons vegetable oil
1/4 cup mirin
1/4 cup soy sauce
1 teaspoon sugar
1 teaspoon sesame oil

Directions

Cook sweet potato noodles according to instruction. Once cooked, rinse under cold water and set aside.
Julienne the onion, red bell pepper, carrot, zucchini, shitake mushrooms and scallions into 2-inch matchsticks. Mince the garlic.
In a pot over medium-high heat, add in the vegetable oil. Put in the red bell pepper and onions and sauté for about 2 minutes, until slightly softened.
Turn heat down to medium. Add in the carrot, zucchini, shitake mushrooms, scallions and garlic. Cook for another 3 minutes, until vegetables have softened.
Add in the mirin to deglaze the pan and cook for another minute.
Meanwhile, mix together the soy sauce, sugar and sesame oil. Set aside.
Add the noodles and the soy sauce mixture to the pot. Turn off heat and stir until everything is mixed through. Season to taste.

Tahini-Free Green Pea Hummus

Wed, 25 May 2016 23:00:00 GMT

Because many people have an allergy to sesame, I wanted to find a hummus recipe that did not contain tahini. I also wanted to use something that tasted fresher and more spring-like than chickpeas, so green peas really seemed to fit the bill. In addition, this recipe has no cheese, which may worry some people, but along with the basil and lemon juice, it is packed with flavor goodness and you would not be able tell that it's missing anything.

So, I've come across a lot of vegan recipes lately, and there have only been a handful that have hit it out the park for me. This is one of those recipes. I can use it as a hummus or cheese substitute because the beans and lemon juice make this dip taste sort of cheesy. You don't really get stuffed after, and the ingredients it uses makes the whole dip really refreshing.

Tahini-Free Green Pea Hummus

(Makes 2 tubs)

1 clove garlic
1 pound frozen baby sweet peas, cooked
zest of 1 lemon
1/4 cup extra-virgin olive oil
juice from 1 lemon
1/2 bunch basil
salt and black pepper to taste

Directions

Grate garlic into food processor.
Add the rest of the ingredients into the food processor and pulse until smooth or desired consistency.
Add salt and pepper to taste.

The Best Vegan Chocolate Chip Cookies

Tue, 24 May 2016 23:00:00 GMT

I would say that the chocolate chip cookie is the quintessential snack or treat for most Americans and no matter what diet you’re on, it gives you comfort to know that maybe sometime during the day you can look forward to a cookie or two as a pick-me-up.

I’m still on my two week vegan regime and although I actually don’t miss meat all that much (I mean, I’m a bit sick of beans), I certainly cannot go without sweets for that amount of time – though I think I should try. But that got me into thinking of finding a vegan chocolate chip recipe that was maybe even better for you than just having all ingredients be vegan-friendly.

So I did what I do best and tested the heck out of different ingredients to make sure you were getting a cookie, which although you should still eat in moderation, contained whole foods – grains, dates and less added sweeteners than the ones in grocery aisles. I kept the recipe very basic. You could certainly go ahead and add chia seeds, flax or nuts to it, and it would be perfectly delicious.

As I mentioned in the video, the one big thing that could be a little strange tasting is the inclusion of whole-wheat flour entirely. I found that the wheat flavor subsided the second day and also could be masked with maybe a bit more sweetener, but if you’re not sure, I would go half-half first and mix it with some all-purpose flour or maybe even oat flour.

The other thing to keep in mind for this recipe is that the cookie dough is very dry, and you need to form and press the cookies into the shape you want prior to baking it. It did not spread when I baked it. Because the dough is so crumbly, towards the end before you scoop it, feel free to add a bit more coconut milk or oil just until the whole thing comes together. Don’t be afraid to use your hands and press the cookies. If there are cracks prior to baking, there will be cracks after baking, so smooth over what you can with your hands and pack the cookie dough into tight disks.

The Best Vegan Chocolate Chip Cookies

(Makes about 15 cookies)

1/2 cup coconut oil, extra virgin
1/4 cup brown sugar
1/4 cup stevia
1/2 cup dates
1/4 cup coconut milk
1 tablespoon vanilla extract
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegan chocolate chips

Directions

Preheat oven to 350 degrees Fahrenheit.
In a food processor or blender, blend the coconut oil, brown sugar, stevia, dates, coconut milk and vanilla extract until smooth. Remember to scrape down the bowl in between.
Mix flour with the baking powder and salt. Add in 2 installments and pulse with food processor just until blended. Add in 1-2 tablespoons of additional coconut milk or oil if mixture is dry.
Empty dough into a medium bowl and combine with chocolate chips.
Using a scoop, pack dough tightly and scoop onto a parchment lined baking sheet. Use palms of hands to flatten the cookie into the desired shape and thickness, smoothing away any cracks.
Bake for 7 - 10 minutes, or until golden brown. Let cool for 10 minutes before eating.

Trader Joe's 'Japanese Fried Rice'

Mon, 16 May 2016 23:00:00 GMT

Several weeks back, my cousin's two kids prepared for me this amazing fried rice that I was quite wowed by. Come to find out it was actually Trader Joe's Japanese Style Fried Rice, and it comes totally made in their frozen foods aisle.

The flavors were awesome and distinctly Japanese-y. You could taste that classic sweetened rice wine and soy sauce combination. There were these crunchy bits of hijiki seaweed, which provided texture, but also a ton of flavor as seaweed contains a lot of naturally occurring MSG (that's why it's so good). Then there were julienned bits of carrots and whole edamame - soybeans - which have a much heartier and meatier texture that your normal green peas.

I had to find out how to make it, and I happened to stumble upon a vegan site called Veganmiam. It is a gorgeous site dedicated to vegan recipes that two bloggers Rika and Doni make from food inspired by their travels. Anyways, this is an amazing recipe from their site. I made a couple easy substitutions - wakame seaweed instead of hijiki because of the arsenic content, Braggs Liquid Aminos instead of soy sauce and olive oil instead of vegetable oil - easy substitutions. I also took out the sesame oil in one version because my dad is allergic, and the recipe still was super delicious.

Like any fried rice recipe, you want to just make sure all your ingredients are prepared (chicken is diced, beans are thawed, seaweed is strained) and ready to be put into the wok or pan to be stir-fried. Everything cooks up really quickly, so that's why it's important to have all the ingredients ready to go.

One more thing is that the Trader Joe's version was vegetarian, but this dish works well with meat as well. Trader Joe's took the inspiration from a Japanese dish called Takikomi Gohan, which means "vegetable rice," but in some recipes, the Japanese use fish or chicken as the protein.

Trader Joe's Japanese Fried Rice Recipe

(Makes 3 servings)

1-1 1/2 medium carrots, shredded
1/4 cup vegetarian chicken (or meat substitute), diced into chunks
1/4 cup dried wakame seaweed, chopped finely
1/2 cup frozen edamame, thawed
3 cups brown rice, cooked and cooled
1 tablespoon toasted sesame oil
1 1/2 tablespoons soy sauce
1 1/2 tablespoons mirin
1/4 teaspoon white pepper
salt to taste
2 tablespoons olive oil, for frying

Directions

In a large pan, heat olive oil on medium-high heat.
Add in shredded carrots and chicken and sauté for 1-2 minutes.
Add in the seaweed and edamame and sauté again for 2 minutes. Add in a little water for steam.
Add in the rice, sesame oil, soy sauce, mirin and white pepper. Fry for another 2-3 minutes, or until the rice absorbs all the flavorings and the ingredients are incorporated.

Coconut Chia Pudding

Wed, 11 May 2016 23:00:00 GMT

When it comes to an easy, vegan, homemade dessert it doesn't get any simpler than this chia seed pudding. Chia seeds naturally form this gel around them once it comes into contact with a liquid, making the whole mixture a pudding consistency.

There's obviously great benefits with chia seeds, which are high in omega fatty acids, fiber and protein. I guess some people might find it weird at first. It's essentially eating somewhat of a slimy seed - ok, I'm not helping the cause, but it's more jelly than slimy. Once you get used to it though, it's the easiest (just mix everything together and refrigerate) and most fun dessert to eat.

I used half coconut milk and almond milk in mine, but you can add any liquid in there that suits your liking, even fruit juices. I also used stevia in the video, but because there is that slight bitter aftertaste, I would maybe do a half-half with sugar or another sweetener.

Coconut Chia Pudding Recipe

(Makes 4 small mason jars)

1/4 cup chia seeds
1/2 cup coconut milk
1/2 cup almond milk
1-2 drops coconut extract (optional)
pinch of salt
2 1/2 packets stevia (or sweetener of your choice)

Directions

In a container with a spout, mix together the chia seeds, coconut milk, almond milk, coconut extract, salt and stevia.
Whisk together and pour into individual containers.
Refrigerate for 3-4 hours. Serve as is or top with fruit.

Lemon Sorrel Syrup

Mon, 09 May 2016 23:00:00 GMT

I'm pretty proud of this lemon-sorrel syrup. For those of you who have not tried or heard of sorrel before (I never had prior to culinary school), sorrel is an herb resembling the leaves of spinach, only they are longer and lighter. So, it gets a bit confusing because it looks like you would cook a bunch of sorrel just like any other vegetable, but it is used more sparingly like an herb.

The neat thing about sorrel is the leaf tastes sour - like really sour. I don't want to describe the flavor as lemon-y because it's sort of more acidic than it is lemon-y. Nonetheless, I got this great idea to turn it into a syrup for dessert - sort of like you would do for a basil sauce.

Here's what you need to know. Don't blanch sorrel before blending it because sorrel turns brownish yellow when heated. For most herb or leafy syrups, you want to blanch the leaves quickly so that the green color remains and doesn't turn brown after you puree it. It was a lesson well-learned because I was not able to find sorrel anywhere in the supermarkets and actually substituted spinach with a bit of lemon juice when testing it at home. The day before my final project in culinary school, where we had to create an original menu with an appetizer, entree and dessert, I found this out. Good thing I had a ton of sorrel to work with and that's when I realized you should make sorrel the day you intend to serve it. Just make sure to store it in the refrigerator and the syrup does stay green for several hours, but if you can make the sauce fresh, I would say to aim for that.

During my presentation, I was going to strain the sauce so that it would not taste so chlorophyll-y, but I actually ended up losing a lot of sorrel flavor straining out the leaves, so I kept them in and it was absolutely delicious. Everything tasted fresh and bright and I would definitely recommend it for any dessert needing a little pop of brightness.

Lemon Sorrel Syrup

¾ cup water
1 cup sugar
1 tablespoon cornstarch
½ cup sorrel leaves
1 teaspoon lemon juice

Directions

In a small pot, whisk together water, sugar and cornstarch until there are no lumps. Bring mixture to a boil to thicken. Turn heat off and set aside to cool.
Once syrup is cooled, blend sorrel and syrup in a blender until smooth. Add lemon juice to taste.

Sake-Infused Jelly

Mon, 09 May 2016 23:00:00 GMT

This jelly is made from agar and infused with a dessert sake I bought from Japan. For those who are not familiar, agar is a gelatinizing agent made from seaweed and is actually very rich in fiber. Yes, it is the same stuff they used in petri dishes during science class, but just try to disassociate the two. Agar is a wondering vegan option to gelatin. It doesn't need to be chilled to set, although you would want to eat this dessert chilled. Agar also has a different texture and bite to it than gelatin. It's less springy and chewy. For those familiar with Asian desserts, you'll actually see a lot more gelatins or puddings made with agar as opposed to gelatin.

Sake-Infused Jelly

(Serves 4-6)

1 1/2 cups water
1 tablespoon agar
3 tablespoons sugar
1/2 cup sake

Directions

Bring water to a boil.
Add in agar and dissolve.
Add in sugar. Dissolve and turn heat off.
Add in sake. Pour into container and refrigerate until set and chilled.

Miso Meringue

Mon, 09 May 2016 23:00:00 GMT

A lot of you may have seen from my Instagram that I put a "miso" meringue on my final menu for culinary school. How weird is that? I actually got the inspiration from a Shake Shack dessert item last summer for a miso caramel shake.

I love the idea of putting something that is usually savory on a dessert menu. I think if you add enough sugar to something, it eventually starts tasting like dessert (usually). I remember in culinary school, we had a chef that talked to us about how difficult it was to use umami (the 5th flavor) in dessert. I remembered her talking about the flavors on the flavor wheel - sweet, salty, bitter, sour and umami - and how it was her goal as a pastry chef to try and include as many of those flavors in dessert as possible. She said although desserts are predominantly sweet, to pique tastebuds, a good dessert should try to include many of the other flavors as well. The only one that was hard to incorporate was umami and that was my goal with the miso.

I actually baked my meringue as flat sheets and ripped them into shards to decorate my dessert, but it works the same if they are piped into small cookies. One thing that I found really useful was to bake (more like dry) the meringues on a wire rack, so that there would be air circulating from the bottom and the top. There's nothing hard with meringues, but if you baked them at too high of a temperature - say over 200 degrees Fahrenheit - most recipes actually say 250 degrees, but mine burned at that temperature - they end up browning and you get this slightly bitter caramel undertone to it. The secret is low and slow. Depending on how accurate your oven is, aim for about 190-200 degrees. Keep checking and feeling the meringues.

I ended up leaving my meringues in the oven for a good 3 hours and then leaving them in there to dry for another hour. I know it's a bit extreme. Nobody wants to wait that long, but it does ensure the lightest and crispiest meringues that don't have a tinge of color to them. The flavor you're getting is exactly what you flavored it with, which brings me to my last point. I put 2 teaspoons of yellow, freeze-dried miso powder (order on Amazon) in the recipe, and that was the perfect amount to taste miso, but not have it be overpowering. A more adventurous me would have gone with a bit more, but I worried about other judges not sharing my palate. I do standby that 2 teaspoons was and still is the perfect amount, but if you're not sure, taste the meringue before baking it to see if you want to add a bit more.

Lastly on storage - depending on how humid of an environment you are in, usually storing in an airtight container will do, but I actually took a paper towel and filled it with about 1 tablespoon or so of cornstarch, wrapped it up into a packet, and put that into the container as well. I just wanted to ensure the meringues were stored in a dry environment and that seemed to help.

Miso Meringue

2 large egg whites, at room temperature
1/8 teaspoon cream of tartar
1/4 cup + 2 tablespoons sugar
2 tablespoons confectioners' sugar
2 teaspoons yellow miso powder, freeze-dried

Directions

Preheat oven to 200 degrees Fahrenheit.
In a mixing bowl with the whisk attachment, whip egg whites and cream of tartar on medium speed until foamy.
Add in sugar and turn speed to high. Whip until stiff peaks.
Fold in miso powder and pipe or spread a sheet 1/4-inch thickness onto parchment.
Place parchment onto a wire rack and bake for 1 1/2 - 3 hours or until meringues are dry. Turn oven off and leave meringues in for another hour. Meringues can be stored in an airtight container for several days.

photo attribution: (main photo) creative commons - veganbaking.net

Coconut Purple Sticky Rice

Sat, 07 May 2016 23:00:00 GMT

This is an Asian take on your classic rice pudding. It's made with gorgeously vibrant purple rice (which I think is sold as black rice as well). It is then sweetened and flavored with a rich and fragrant mixture of evaporated milk and coconut milk.

Because purple rice is a harder grain, it is important to soak it prior to making the recipe. However, because it is a harder grain, it gives a nicer bite to the dessert than say a softer rice pudding.

Coconut Purple Sticky Rice Recipe

(Serves 3-4)

1/2 cup purple rice
2 cups water
1/2 - 3/4 piece of slab sugar (1 piece equivalent to about 1/2 cup brown sugar)
3/4 cup coconut milk (plus more for serving)
3/4 cup evaporated milk -pinch of salt

Directions

Soak rice in 2 cups of water for about an hour.
Strain out the rice and bring the soaking water to a boil.
Put in the rice and bring back to a boil. Turn it down to a low simmer and cook for 45 minutes, until rice becomes slightly more tender.
After 45 minutes, add in the sugar and salt and cook for an additional 30-45 minutes.
After 30-45 minutes, add in the coconut and evaporated milk and stir until combined. Continue to simmer for about another 10 minutes, until rice is the tenderness you desire.

Cooking in a Japanese Kitchen

Fri, 08 Apr 2016 23:00:00 GMT

When I went to Kyoto last year, I got an opportunity to cook in a Japanese home with some locals through this site called TravelingSpoon. It was such a neat opportunity because how rarely do you actually get to try local food as local as homemade? I mean, even the best of travellers probably have a hard time finding a family to invite them in and cook a meal for them.

We started off the day 9 AM at Nishiki Market in Kyoto. Keiko, our host, brought her friend Naiomi, which is a retired nutritionist and used to give cooking classes. Keiko's English was amazing for someone who had only studied in the United States for a year, but you could tell she was an adventurous woman and loved that she was getting to meet all these travelers.

Inside Nishiki Market

After talking a lot about local produce, Keiko said in recent years, Nishiki Market has actually transformed into something more touristy. The chestnuts, which were once locally sourced, now were imported from China. She told me she would love to bring travelers to more local markets in Kyoto, where actual residents shop. I was more than sure travelers would very much love and appreciate that.

Keiko drove us back to her home, which was some 20 minutes away and that was such a nice treat to see sites outside the city. It's so rare that you get to see more residential areas especially when you visit big metropolis areas like Tokyo and Kyoto. Also, I had been on the road in Japan for about two weeks at that point staying in hotels and some AirBnbs, but it was so welcoming to go into an actual home with an actual host teaching and feeding you. Keiko and Naomi were such warm and welcoming hosts. They even asked where I would be going after the class and offered to drop me off.

Anyways, on the menu was a Japanese beef and potato stew, which Keiko thought Americans could easily relate to and wouldn't be too strange. Then it was Naomi's take on a healthy, oil-less chicken teriyaki, which was so so delicious. Course three was a steamed seafood soup topped off with this cloud of Japanese radish and egg whites. It was one of the most unique preparations I had seen.

Keiko and Naomi also prepared me appetizers like lotus root and tamagoyaki, which is a sweetened Japanese egg omelette of sorts cut into pieces. They also made a vegetable and tofu soup, which was warming and lovely.

I loved my time in Keiko and Naomi's kitchen. One of my favorite things to do is to learn local recipes, but it's really hard to do even with the internet and all the cookbooks we have. Home-cooked dishes are not often shared and are unique to each household, so this opportunity was quite rare and I'm thankful for it.

Just seeing the insides of the kitchen and all the equipment was fascinating. Keiko had an electric stove that had a timer for each unit built right in. So while we were preparing the teriyaki, we had the timer set for the beef and potato stew.

Thank you so much to Keiko and Naomi for having me! It was such a pleasure meeting and cooking with you both.

Behind the Scenes Cooking Shoot

Thu, 31 Mar 2016 23:00:00 GMT

Hi guys! So this was my behind-the-scenes shoot that I did with Vitasoy a little whiles back. It was so cool to have them call me up and work on this "baking with tofu" project with them. They clearly wanted more people to be using tofu for dishes other than savory while at the same time, they wanted to see if we could make desserts healthier with tofu. (And we sure did.)

It's a neat behind-the-scenes look that you wouldn't normally get to see in cooking shows like where all the camera guys are and having the producers watching you and telling you what to do. And yes, did I mention there was a cooking assistant handy, who helped me make the recipes, so that it would be pretty for the shoot? Wow, that's the life and what an amazing time I had. Anyways, hope you all enjoy.

Coconut Lime Olive Oil Cake (Gluten-Free)

Mon, 28 Mar 2016 23:00:00 GMT

We recently had Spain Day in culinary school and the chef shared with us an olive citrus cake. I've actually never baked with olive oil before, but was amazed at how moist the cake was. Of course, extra virgin olive oil, which we used, is super healthy and there's definitely more evidence of its health benefits than say coconut oil. And if you think chiffon cakes, which are lighter because it uses oil as opposed to butter, this cake employs the same idea. Yes, it is very olive oil-y, so if you're worried about the flavor, I would say to switch to using olive oil instead.

I also made it gluten-free and used almond flour instead of all-purpose flour, which can make the cake a bit more gritty, but I feel gives it a nice texture. Certainly, normal all-purpose flour can be substituted back in.

Coconut Lime Olive Oil Cake (Gluten-Free)

(Makes 1 8-inch cake)

2 cups almond meal
1 tablespoon + 1 teaspoon baking powder
3 eggs
pinch salt
1 tablespoon sugar
1 tablespoon coconut extract
1 cup extra-virgin olive oil
1 cup coconut milk
1 cup dates plus 3 tablespoons water, pureed
coconut oil and desiccated coconuts for pan

Glaze

1/4 cup powdered sugar
1-2 tablespoons lime juice

Directions

Preheat oven to 350 degrees Fahrenheit.
In a bowl, combine almond meal and baking powder. Set aside.
With a balloon whisk on high, beat eggs, salt and sugar until pale and ribbon-stage.
While eggs are beating, grease bundt pan with coconut oil and sprinkle with dessicated coconuts.
On low to medium speed, slowly drizzle olive oil and then coconut milk into eggs.
Add in pureed dates and mix until combined.
Fold in dry ingredients and pour into bundt pan.
Bake for 30-35 minutes until a toothpick comes out clean. Let cool.
Mix glaze ingredients and drizzle over cake before serving.

Chinese BBQ Pork Cha Siu

Mon, 21 Mar 2016 00:00:00 GMT

This cha siu recipe is near and dear to my heart. It was my mom's recipe and over the years, she had pretty much perfected it to the perfect barbequed meat.

You'll see from the photos that it is not your typical cha siu you get at a Chinese fast food restaurant. Those are colored with red food coloring to mimic the effects of long roasting with fragrant flavorings like soy sauce, brown sugar and chu hou paste.

The roasting only takes about an hour, but it bears a true likeness to a proper piece of barbequed meat - Chinese style. Two ingredients you should look out for is rose wine and chu hou paste, both essential in making cha siu. Rose wine is distilled from sorghum along with rose petals, and it really adds to the flavor. Chu hou paste is made from fermented soybeans and spices, and it's a major contributor to the cha siu's flavor and color.

Chinese BBQ Cha Siu Recipe

(Makes 1-1.5-lbs cha siu)

Pork:

1 1-lb pork shoulder

Marinade:

1 teaspoon curry powder
2 tablespoons brown sugar
1 pinch pepper
1 teaspoon garlic
1 teaspoon ginger juice
1 tablespoon rose wine
1 teaspoon light soy
2 teaspoons dark soy
1 teaspoon sesame oil
1 tablespoon chu hou sauce

Basting Mixture:

2 tablespoons ketchup
1 tablespoon honey
dash sugar
1 teaspoon chu hou paste

Directions

Mix together the marinade ingredients until smooth.
In a ziplock bag, place pork and marinade together. Refrigerate for 4 hours or up to a day.
Preheat oven to 350 degrees Fahrenheit.
Place pork on a sheet pan lined with aluminum foil. Bake for 30 minutes.
With a brush, baste pork on both sides. Bake for an additional 20 minutes and baste again.
Turn oven to broil. Broil meat for an additional 6-7 minutes, until crust browns slightly.
Cool and let rest for 15 minutes. Slice to serve.

Olive Raisin Irish Soda Bread

Thu, 17 Mar 2016 00:00:00 GMT

I love Irish soda bread whether it be St. Patrick's Day or not. I think it's great in place of bread or dinner rolls. I love the slight taste of baking soda with the sweetness from the currants. However, I'm also a huge fan olive bread and having the saltiness and brininess of the olives in conjuction with olive oil or butter. So naturally, I put them together.

You get the classic taste of rise of soda bread with this recipe, adapted from Ms. Ina Garten along with the sweet and salty juxtaposition of the currants (in this case - raisins) and the briny kalamata olives.

Olive Raisin Irish Soda Bread

(Makes 1 loaf)

4 cups all-purpose flour
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
1/2 stick cold unsalted butter
1/2 cup dried raisins, diced
1/2 cup kalamata olives, diced
2 teaspoon grated orange zest
1 3/4 cups cold buttermilk
1 extra-large egg, lightly beaten

Directions

In a bowl, mix together the flour, sugar, baking soda and salt.
Cut in butter with a fork or pastry cutter.
Add in the diced raisins, olives and orange zest.
Mix together the buttermilk and egg. Add into the dry mixture and mix until wet dough forms.
Put into a buttered loaf pan and bake at 375 degrees Fahrenheit for 45-50 minutes, until golden brown.

St. Patrick's Day Corned Beef Bao Recipe

Tue, 15 Mar 2016 00:00:00 GMT

I love whenever St. Patrick's Day rolls around and Anna's Taqueria does their corned beef burritos. Corned beef is so flavorful and goes well with so many things. It's amazing in a sandwich and naturally I thought it would go very well as filling for baos. I used a pre-mix for my baos to keep this recipe quick, but you can certainly make your own.

Corned Beef Bao Recipe

(Makes 8-10 Baos)

1 lb corned beef
1/2 head cabbage
1 medium carrot
1 package bao mix
1 tablespoon oil

The Ultimate Flakey Pie Crust

Sun, 13 Mar 2016 00:00:00 GMT

Ultimate Flakey Pie Crust Recipe

(makes 1 pie crust, top and bottom)

2 1/4 cups all-purpose flour, unbleached
1 teaspoon sugar
1/4 teaspoon salt
2 sticks butter, cold
6 tablespoons cold water

Special thanks to Chef Dodge (Baking with Chef Jim Dodge) for showing this awesome technique and recipe!

White Birthday Cake

Fri, 04 Mar 2016 00:00:00 GMT

Throughout my time as a baker, it was an extremely versatile and valuable tool to have a winning, white cake recipe. You can use white cakes for weddings, birthdays and other social events. This is my go-to cake when I want something that is not too sweet and is the perfect base for frostings, buttercreams and other embellishments.

### White Birthday Cake Recipe

(makes 1 8-inch cake)

1/2 cup butter
3/4 cup sugar
2 cups cake flour
2 1/2 teaspoons baking powder
1/2 cup + 2 tablespoons milk
5 egg whites
1/8 teaspoon salt
1/4 cup + 3 tablespoons sugar
1 1/2 teaspoons vanilla

Directions

Preheat oven to 350 degrees Fahrenheit.
Using a mixer with the paddle attachment, beat the butter and sugar on medium high speed until pale and fluffy.
In a separate bowl, mix together the flour and baking powder. In another bowl, add the vanilla to the milk. Alternate adding the flour mixture and the milk into the butter, starting and ending with the flour mixture. Set aside.
In a mixer with the balloon whisk attachment, beat egg whites, salt and sugar until stiff peaks.
Gently fold whites into the batter mixture.
Pour batter into a greased 8-inch cake pan. Bake for about 35 minutes, or until a toothpick comes out clean.

Chinese Turkey and Tofu

Wed, 02 Mar 2016 00:00:00 GMT

Chinese Turkey and Tofu Recipe

(Serves 4)

1/2 pound ground turkey
1/2 teaspoon salt
pinch pepper
2 teaspoons soy sauce (can subsitute oyster sauce, but skip sugar)
1/4 teaspoon rice wine
1/4 teaspoon sugar
2 tablespoon cornstarch, divided into 2
1/2 teaspoon minced garlic
1/2 onion
1/2-full box silken tofu, cubed
oil for frying

Boston Public Market Tour

Mon, 29 Feb 2016 00:00:00 GMT

In the dead of winter, I feel it could not be more appropriate to do a post about farmers'markets. Lucky for me, Boston has the nation's first year-round farmers' markets and all of of the products and foods are either made or grown within New England.

German Apple Pancakes

Sun, 28 Feb 2016 00:00:00 GMT

I've been learning a lot of recipes in culinary school and every once in a while, I come upon one that's such a show stopping piece that I have to share it. This is the German Apple Pancake recipe from The Vegetarian Epicure by Anna Thomas.

I would easily say that if you like apples and you're going to be making pancakes for breakfast anyway, you have to try this recipe. It's especially good if you have friends over because it looks like you put a lot more work into the pancakes than you really did. Just the sheer size (made in a 10-12-inch cast iron skilliet) and amount of apples gives the finished product this magnificence about it. This recipe easily feeds three, maybe four people.

What I love the most about German pancakes is how egg-y it is. I personally do not like the taste of eggs unless it's in a cake or something, and I suppose this counts. But what the egg does is it gives the pancakes this lightness. I mean, it is a dense pancake because the batter is heavy and fortified with the eggs, but the egginess gives the actually pancake texture a lightness as you bite through it.

There's nothing too much I would change about the recipe. The chef that was showing it to us mentioned beating the egg whites and folding it in to get a lighter batter. I would also say 3 apples in the filling can sometimes be too much, especially if you have big ones. Also, sometimes it may seem like there is a lot of liquid from the apples, but it does soak into the pancake quite well. If however, you think you have way more juice that necessary, then I would recommend straining out the apples and reducing the liquid just for about 1-2 minutes before pouring it over the pancake with the apples.

German Apple Pancake

(Makes 1 large 10-inch pancake)

Pancakes:

3 eggs
3/4 cup milk
3/4 cup flour
1/2 teaspoon salt
1 apple, sliced thinly
1 1/2 tablespoons butter

Filling:

1/2 cup butter, melted
1/2 cup sugar
cinnamon, to taste
nutmeg, to taste
2-3 apples, sliced thin

Topping

powdered sugar

Directions

Preheat oven to 450 degrees Fahrenheit.
Mix eggs, milk, flour and salt together. Fold in the apple.
In a heavy 10-inch pan, melt the butter. While the pan is hot, pour in the pancake batter and place into the oven. After 15 minutes, rotate pan and lower to 350 degrees Fahrenheit and bake until tops are light golden brown, about an additional 10 minutes
While pancake is baking, prepare the filling by melting the butter, sugar and spices together in a pan over medium to medium high heat. Toss in the sliced apples.
Once pancake is finished baking, take out of the oven and pour apple filling onto one-half. (Note, if there is a lot of juice from the apples, strain the apples and reduce the syrup for 1-2 minutes before pouring.)
Fold the other half of the pancake. Dust with powdered sugar and serve immediately.

Korean Mackerel

Tue, 23 Feb 2016 00:00:00 GMT

You know how sometimes when you ask a cook or chef what they put in the dish because it was the best thing you ever had and you find out all that it was was salt and pepper? Well, that is this dish, only it's just salt.

That's how amazing mackerel is. I liken it to steak for steak-lovers where all the piece of meat needs is a little salt because it has enough flavor on its own to carry a meal. Even though some people may feel mackerel is too strong or oily of a fish, I feel it is packed with flavor not to mention good oils and minerals.

I prepared both classic Korean preparations - broiled and pan-seared - because they were both so quick. I have to say pan-seared is my favorite of the two because the crispiness of the skin adds additional texture. I mixed cornstarch and rice flour as I feel the rice flour adds additional crispiness, while the cornstarch makes sure the crust of the fish is nice and light.

For the broiling method, the parchment may burn in the oven, but the fish will be fine. For the pan-seared method, do not worry about the tiny mackerel bones. Take out any obviously large ones with tweezers, but once it is pan-fried, the bones will soften some more and is usually eaten all together with the fish.

Korean Broiled and Pan-Seared Mackerel Recipe

(Serves 1-2)

Broiled Mackerel
2 mackerel (cleaned and gutted)
1-2 teaspoons salt for seasoning
oil for brushing
chillies for garnish (optional)
scallions for garnish (optional)

Pan-Seared Mackerel:

1 mackerel (cleaned and gutted)
1-2 teaspoons salt for seasoning
3 tablespoons oil
1/2 cup cornstarch
2 tablespoons rice flour
chillies for garnish (optional)
scallions for garnish (optional)

Directions

Preheat oven to broil.
Generously salt the insides and outsides of both the mackerels. Leave in refrigerator for 15-30 minutes.

For broiled mackerel:

Brush both sides of the mackerel with vegetable oil.
Place into oven for about 8 minutes, until fish is flakey but still tender.

For pan-seared mackerel:

Open up the mackerel, so that the filets are side-by-side.
Dredge into cornstarch and rice flour mixture.
In a pan over medium high heat, drizzle in oil. Fry fish for 2-3 minutes each side, starting skin side down. Flip fish one more time and fry skin-side for another minute.

Broccoli Basil Bread

Sun, 21 Feb 2016 00:00:00 GMT

I've been incorporating a lot more vegetables to my recipes these days. Strangely, due to a family health scare, I actually spent several hours in the waiting room of the gastrointestinal wing at a hospital and probably 90 percent of the people there were in for their colonoscopies. No, I won't go into too much detail, but long story short, person after person, I kept hearing doctors and nurses say to the patients, "You don't have enough fiber in your diet."

And then I began thinking about how much fruits and vegetables I have in my diet. Doctors recommend at least six fistfuls of fruits and vegetables (though they are erring towards veggies because fruits also have a fair amount of sugar content) per day. I think about having a banana in the morning, an orange for lunch and maybe a palmful or two of veggies at night and that doesn't tally up.

And of course there are many studies about about vegetables, especially green ones, in the fight against cancer and in general, living a healthier life, so for me as an avid cook and baker, I don't see why I can't start stuffing the foods I love with ingredients that are better for my body.

This broccoli bread recipe is from one of my favorite vegetarian blogs called Green Kitchen Stories. They make the prettiest, most colorful, vegetarian dishes and the videos they do are magnificent. I somewhat "chef-ed up" this recipe, adding more of my own flavorings and a little extra virgin olive oil for texture and flavor. But really, how strong you want your bread to taste is up to you. Some people just want broccoli bread as the backdrop to the rest of their sandwich. Others want to highlight the flavor and so you adjust accordingly by adding various flavorings, which can include pesto, which I have tried.

The recipe works with garbanzo flour or almond meal depending on your diet. It comes out fluffy because of the eggs and I don't think the broccoli is overpowering at all.

Broccoli Basil Bread Recipe

(Makes 9 pieces of bread)

1 large head of broccoli
2 tablespoons chopped basil
2 tablespoons olive oil
1 tablespoon lemon juice
4 eggs
1 cup garbanzo flour
sea salt
black pepper

Directions

Preheat oven to 400 degrees Fahrenheit.
Rinse broccoli thoroughly.
Pulse broccoli, basil, olive oil, lemon juice, salt and pepper until broccoli is in fine pieces.
Mix in eggs.
Fold in garbanzo flour.
Line a 13 1/2" x 9" sheet pan with parchment. Using hands or a spatula, spread mixture evenly.
Bake for 20-25 minutes until the edges turn golden brown and the center is firm.
Let cool and cut into slices.

Chinese Chicken and Mushroom Claypot Rice

Tue, 16 Feb 2016 00:00:00 GMT

Claypot rice is a one-pot, Chinese favorite. The idea is that as the rice is almost cooked, you add on the toppings and everything finishes cooking at the same time. The sauces from the toppings combine with the rice for a flavorful one-pot dish.

Chicken and Mushroom Claypot Rice Recipe

(serves 2-3)

1 cup rice
2 medium sized chicken thighs
4-5 shitake mushrooms, rehydrated (reserve liquid)
1/4 teaspoon salt
1 tablespoon cornstarch
1 1/2 teaspoon oyster sauce
1 teaspoon soy sauce
1/2-3/4 teaspoon crushed garlic
1 teaspoon rice wine
1 teaspoon ginger, julienned

Directions

Start cooking rice according to packaged instructions.
Cut chicken thighs into 1-inch cubes. Put into a bowl along with the salt, cornstarch, oyster sauce, soy sauce, garlic, rice wine and ginger. Mix until chicken is evenly coated.
Cut shitake mushrooms into halves or quarters and put into a bowl. Set aside.
In a pan over medium high heat, add 2 teaspoons of oil. Add in the chicken and cook until chicken is about 80 percent done. Add in 3-4 tablespoons of water to build the sauce.
When the rice is about 80 percent done, pour the chicken mixture over the rice.
Cook for another 5-6 minutes or until the chicken is cooked and the sauce has been absorbed into the rice.

Hong Kong Egg Tarts Recipe 蛋撻

Tue, 26 Jan 2016 00:00:00 GMT

Hong Kong Egg Tart Recipe

(makes 6 small egg tarts)

1/2 cup hot water
1/4 cup sugar
2 drops yellow food coloring (optional)
2 drops vanilla
2 eggs
1/3 cup evaporated milk
1/2 teaspoon ginger juice (optional)
1 egg tart shell recipe (below)

325 F for 15 minutes, 300 F 8-10 minutes

Music: http://www.bensound.com

Green Tea Matcha Pizzelle Recipe

Thu, 21 Jan 2016 00:00:00 GMT

Green Tea Matcha Pizzelle Recipe

(Makes 10 pizzelle)

7 tablespoons + 1 teaspoon all-purpose flour
2/3 teasoon baking powder
2 tablespoons green tea matcha powder
1 egg + 1 egg white
2 tablespoons + 2 teaspoons sugar
1 tablespoon honey
splash of vanilla

General Tso's Chicken Recipe

Thu, 14 Jan 2016 00:00:00 GMT

General Tso's Chicken Recipe

(Serves 2)

For the Chicken:

1 pound chicken thigh meat
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon white sugar
1 egg white, 3/4 cup cornstarch
2 cups vegetable oil for frying

For the Sauce:

1/2 cup water, divided into 2
1/4 cup white sugar
1/8 teaspoon ground ginger
1 1/2 tablespoons chicken broth
1 1/2 tablespoon rice vinegar
1/8 cup soy sauce
1 teaspoon sesame oil
1 tablespoons peanut oil
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 clove garlic, minced
1 tablespoon green onions
2 dried whole red chilies
1/4 teaspoon orange zest

Chinese Steamed Fish

Mon, 11 Jan 2016 00:00:00 GMT

Chinese Steamed Fish Recipe

1 (1 1/2 pound ) white fish
1-2 tablespoon ginger
2 stalks scallions
4 sprigs cilantro
1/3 cup water
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 cup light soy sauce
3-4 tablespoons oil

Steam fish on medium for 8-9 minutes on medium heat. Turn off stove and leave covered for an additional 4-5 minutes.

Dumpling, Potsticker, Gyoza Dough Recipe

Thu, 31 Dec 2015 00:00:00 GMT

So another name for this dough is 'hot water' dough. The brilliance of this recipe is that you can use it as the wrapper for any dumpling, gyoza or potsticker recipe. It rolls out as thin or thick as you want and fries up nice and crispy. You can also steam the dough and get steamed dumplings that way.

What most people don't know is it's used as the base recipe for scallion pancakes as well. You can create a more advanced recipe by adding fat/oil in between the layers and creating a more flakey scallion pancake, but for a quick and easy recipe, most Chinese restaurants end up just cutting in some scallions and maybe adding some sesame or sesame oil to the mix.

I think I've talked about hot water dough some time before, but adding boiling water changes how the gluten behaves in the flour. It's almost like you are cooking the dough first and that creates a softer texture with less pull-back from the gluten and dough. That means you can roll out the dough pretty thin and have no trouble. Of course, the dough isn't fully cooked and still retains characteristics of a dough.

It's really basic and you can dress it up or down as much as you want, but it always fries and steams up (make sure to oil the surface to prevent sticking) beautifully.

Directions

In a bowl, mix together the flour and salt.
Using chop sticks or a fork, gently mix in hot water until it is loosely combined.
Add in room temperature water and mix till loosely combined.
Finish dough by kneading with hands for3-4 minutes until it comes together.
Set aside for 1 hour before use.

Ingredients

(Makes about 30 medium-sized dumpling wrappers)

Dough

2 cups flour
1 teaspoon salt
2/3 cup boiling water
1/2 cup cold water

Chinese Chive Dumpling/Pockets Recipe 韭菜盒子

Thu, 31 Dec 2015 00:00:00 GMT

Chinese Chive Dumpling/Pockets Recipe: (Makes 6-7 pockets) Chinese Chive Dumplings/Pockets Recipe (Makes 6-7 Chive Pockets or 30+ medium sized dumplings): Dough - 2 cups flour, 1 teaspoon salt, 2/3 cup boiling water, 1/2 cup cold water. Filling - 1/2 pound ground pork, 1/2 pound chives, 1 package vermicelli noodles, 2 tablespoons dried mini shrimp, 1-2 eggs, 2 tablespoons soy sauce, 1 tablespoon pepper, 1 1/2 teaspoon sesame oil, oil for frying

Easy Soy Sauce Chicken Recipe

Fri, 20 Nov 2015 00:00:00 GMT

Easy Soy Sauce Chicken Recipe: 1- 4 pound chicken, 2-3 slices ginger, 2-3 stalks scallions, 1 tablespoon fennel seeds (or 2-3 slices of licorice root), 2-3 inches cinnamon bark, 2 star anise, 1 teaspoon salt, 1 teaspoon cloves, 2 cups water, 1 1/2 cups dark soy sauce, 1 cup light soy sauce, 1 cup rock sugar.

Low-Fat Pumpkin Coconut Cheesecake

Thu, 19 Nov 2015 00:00:00 GMT

This is an amazing cheesecake that I paired up with Vitasoy (think tofu) to create for their holiday campaign last year. The flavors of coconut and pumpkin pair so perfectly together because although both are mellow flavors, the sweetness from the pumpkin makes the coconut more pronounced. The flavors turn into this fragrant and creamy concoction, which surprisingly is done without a lot of fat.

Silkened tofu is used to replace a lot of the cheese, but a little mascarpone is added back in for richness. If you're looking for a vegan recipe, feel free to replace the mascarpone with vegan cream cheese or make it fully with tofu.

Ingredients

Crust:

1 3/4 cup tea biscuits
4-5 tbsp. butter
1/2 tsp. honey
pinch of salt

Cheesecake:

2 1/4 cups silken tofu
1 1/2 packets gelatin
6 tablespoons water
3/4 cup coconut milk, room temperature
6 tsp. pumpkin puree
1/4 cup + 3 1/2 tablespoons sugar
1/4 tsp. pumpkin spice
5 tablespoons + 1 teaspoon. mascarpone cheese, softened

Topping:

1 ounce white chocolate bar
1 teaspoon pumpkin spice

**Directions**

For the Crust

Put biscuits in blender, and blend till completely crushed. Melt butter and honey together in the microwave. Mix biscuit crumbs, butter, honey, and salt together. Press crumbs tightly into the bottom of an 8-inch spring form pan. Set aside.

For the Cheesecake

Bloom gelatin in 6 tbsp. of water. Set aside.
Put coconut milk and tofu into blender and puree till smooth. Add in pumpkin puree, sugar, and pumpkin spice. Blend till combined.
Microwave bloomed gelatin for 30-90 seconds until it is melted. While blender is on low, quickly pour in gelatin. Blend for 30 seconds. Finally spoon mascarpone cheese into blender and blend till smooth.
Gently pour mixture on top of crust. Refrigerate for 4-5 hours or until cake sets.
To garnish, grate a layer of white chocolate on top of cake and dust the top with a little bit of pumpkin spice.

Momofuku Ando Instant Ramen Museum- CupNoodles Factory

Fri, 13 Nov 2015 00:00:00 GMT

I take you through making your own cup noodles in the CupNoodles Factory at the Momofuku Ando Instant Ramen Museum!

Quick, Healthy and Affordable Steamed Fish with Quinoa Recipe

Tue, 10 Nov 2015 00:00:00 GMT

Quick, Easy and Healthy Steamed Fish and Quinoa Recipe

(makes 1 serving)

1/3 cup quinoa
2-3 cups fresh spinach, save 1 cup for garnish
1-2 tilapia fillet (frozen)
1 lemon slice, salt and pepper to taste

Steam for 10-15 minutes or until quinoa is done.

DIY Gluten-Free Flour Recipe

Fri, 06 Nov 2015 00:00:00 GMT

I occasionally add gluten-free flour to recipes to actually lighten them up. I find that it's similar to using cake flour, where a larger percent of the flour is comprised of starches as opposed to wheats.

Obviously, there are people with gluten allergies and sensitivities as well, so being able to use it and have it contribute to the texture of baked goods is great. My only tip is that sometimes gluten-free flour can make baked goods more dry, so play around with possibly adding a bit more liquid or a tad more oil or fat to the mix.

Gluten-Free Flour Recipe

1 cup rice flour
1 cup brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 teaspoon xanthan gum

Healthy 'Date Sweetened' Banana Nut Bread and Muffins Recipe

Fri, 06 Nov 2015 00:00:00 GMT

Healthy 'Date Sweetened' Banana Nut Bread and Muffins Recipe: (1 loaf or 12 muffins) 3 ripe bananas, 1/4 container silken tofu, 1/2 cup dates, 1/2 cup almond milk, 2 eggs, 1 teaspoon pure vanilla extract, 1 cup almond meal, 3/4 cup gluten-free flour, 1/4 cup flax seeds, ground, 3 tablespoons coconut oil, 1 tablespoon baking powder, 1 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon kosher salt.

Japanese Beef and Potato Stew Recipe

Tue, 03 Nov 2015 00:00:00 GMT

Recipe (makes 4 servings): 1 teaspoon oil, 1 onion, 1/2 lb pork (or beef) thinly sliced, 2 medium potatoes, 2 medium carrot, 1 cup water, 3 tablespoons sugar, 1/2 teaspoon salt, 4 tablespoons soy sauce, 2 tablespoons sake, 3 tablespoons mirin.

Japanese Maple Warabimochi Recipe

Tue, 27 Oct 2015 00:00:00 GMT

Japanese Maple Warabimochi Recipe

(makes 3-4 servings)

1/3 cup potato starch
1 1/4 cups jasmine (or green) tea
2 tablespoons maple syrup
1 cup Kinako (soybean flour)
maple syrup for drizzling

Japanese Sweet Potato Cake Recipe

Wed, 21 Oct 2015 23:00:00 GMT

Japanese Sweet Potato Cake Recipe

2 medium sweet potatoes (baked)
3 eggs
1/4 cup sugar
1/2 cup Greek yogurt
1/3 cup milk
1/4 cup cake flour
2 tablespoons + 2 teaspoons cornstarch
Bake 325 degrees Fahrenheit for 45 minutes.

Hong Kong Baked Porkchops with Rice Recipe

Tue, 20 Oct 2015 23:00:00 GMT

Hong Kong Baked Pork Chops Recipe

(Serves 2-4)

Pork Chops

2 pork chops
2 teaspoons rice wine
2 tablespoons soy sauce
1/4 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup flour
1 tablespoon pepper, oil for frying

Tomato Sauce

2 1/2 large tomatoes
1 medium onion
1-2 teaspoon pepper
1/4 teaspoon garlic powder
5 tablespoons ketchup
1/2-3/4 cup chicken broth
1/2 T worcestershire sauce
1 tablespoon cornstarch
1 teaspoon sugar
salt to flavor

Egg Fried Rice

1 1/4 cup rice, uncooked or 3-4 cups rice, cooked
2 eggs
dash salt

Cheese

-3/4 cups cheese

Directions

For the pork, use tines of a fork to poke holes throughout flesh.
Combine all the ingredients of the marinate and let sit for 10-15 minutes.
In a skillet on medium high heat, fry both sides of the pork chop until done.
For the tomato sauce, saute tomatoes and onions until soft. Add in ketchup, chicken broth, worcestershire sauce, sugar and salt. Cook for several minutes.
Make a slurry using the cornstarch. Pour that into the sauce and cook until thickened.
For the fried rice, turn pan on to medium high heat. Add in the cooked rice. Make a well in the middle and add in the eggs. Add in the salt. Cook and mix together.
For assembly, place egg fried rice on the bottom. Pour on tomato sauce reserving some for the top. Put in the porkchops and top with the rest of the tomato sauce. Add in mozzerella cheese.
Bake at 425 degrees Fahrenheit for 20-25 minutes or until top is browned.

Portuguese Egg Tart Recipe

Mon, 19 Oct 2015 23:00:00 GMT

Portuguese Egg Tart Recipe

(Makes 6-7 small tarts)

1/3 cup milk
1/6 cup sugar
1/3 cup cream (or half cream half, coconut milk)
2 large egg yolks
1/3 teaspoon vanilla extract
Egg Tart Shells recipe

Directions

Combine all the ingredients for the custard.
Pour into shells.
Bake at 350 degrees Fahrenheit for 20-25 minutes. Then put on broil for 5 minutes until tops brown.

Japanese Chicken Katsu Curry Recipe

Wed, 30 Sep 2015 23:00:00 GMT

When I went to Japan last year, one of the best meals I had (well, that's not fair because I had many) was chicken katsu curry. I tried the curry in more upscale restaurants and I tried curries in hole-in-the-walls. It was delicious each and every time.

I knew when I came back that I wanted to recreate this meal, so that I could have it whenever I wanted.

Japanese Chicken Katsu Curry Recipe:

(Serves 4-6 people)

For chicken:

8 chicken tenders
2 teaspoon salt
1 teaspoon pepper
1/2 cup flour
1 egg, beaten with 2 tablespoons water
2 cups panko breadcrumbs
vegetable oil for frying

For the curry sauce:

2 tablespoons vegetable oil
1 large onion, diced
2-3 garlic cloves, chopped
2 medium carrots, sliced
1 large potato, chopped
3 tablespoons flour
4 teaspoons curry powder
2 1/2 cups chicken stock
2 teaspoons honey
2 tablespoons soy sauce

German Beer Garden Pretzel Recipe

Mon, 28 Sep 2015 23:00:00 GMT

German Beer Garden Pretzel Recipe (Makes 4 Pretzels): 5/8 teaspoon yeast, 3/4 cup warm water, 1 3/4 cup + 2 tablespoons all-purpose flour, 1 tablespoon butter, unsalted, 1 teaspoon salt, 4 1/2 cups water, 2 tablespoons sodium hydroxide, 1 tablespoon rock salt. 400 degrees fahrenheit for 18-22 minutes.

Do-It-Yourself Mooncakes

Wed, 23 Sep 2015 23:00:00 GMT

September 27th is the Mid-Autumn Festival and that means mooncakes! Most (Asian) people think of mooncakes as more of a ceremonial treat -- thrown away after the holiday (sort of like fruitcakes), but I love the flavor and texture, especially with the traditional smooth and creamy lotus seed center.

But I respect it's not everyone's jam...but I also think if you had more of a say to the filling and maybe having the whole thing be homemade may make a difference, so I'm showing how to make variations - lotus seed AND red bean mooncakes, which more people may like.

Pre-made Lotus Seed and Red Bean Paste

Red bean can be changed to green bean or green tea or even custard - its just you need to adjust the filling recipe to make sure it is thick enough - to the thickness of mashed potatoes (maybe even slightly thicker). Save yourself the trouble of having to make lotus seed or red been paste by buying it at the Chinese grocery store.

Tips

You need to find Lyles Golden Syrup. I found it in Wegemans. Prior to buying the syrup, I had tried it with honey and then decided to make my own golden syrup. The consistency in the mooncake dough's end product was just so difficult to work with - either being too dry and cracking or too wet. Save yourself the trouble. Get it off Amazon or something before trying it.

If your filling is too thin, it's harder to shape it in the molds later, so either refrigerate the mooncakes prior to shaping or cook the filling over medium heat so that more of the liquid is evaporated before wrapping it in dough.
It's also a good idea to chill your filling prior to wrapping it in the dough, so that it stays together better.

Preserved Duck Yolks (optional for the center)

Molds - I recommend you buy the plastic molds instead of the wooden one I have in the picture below. Sure, it's prettier, but it's a pain to get the mooncakes out because it sticks to the wooden bits and you sort of have to smack it out. Plus, you get better details and shape with the plastic molds (I'll include a link here) because it is pressing from the top down. It also gives you a flatter bottom because with the wooden molds, you press the bottom in yourself.

Directions

Shell Dough

1. Mix Lyle's Golden Syrup, oil, and lye water together.

2. Add in cake flour and mix with hands till dough ball forms. Refrigerate for 1-2 hours prior to using.

Filling

1. Preheat oven to 350 degrees Fahrenheit. Bake yolks for 20 minutes. Let cool and cut in half.

2. Divide filling into ten 2-inch balls. If mixture is too thick, cook over medium heat for 5-10 minutes prior to using. Push cooled yolks into filling balls. Roll back into a ball and chill in refrigerator for 30 minutes.

Lotus Seed Paste

Red Bean Paste

Assembly

1. Roll chilled dough between 2 sheets of plastic wrap until about 4-inches in diameter. Place chilled filling in the center and wrap dough around using the plastic wrap as an aide. Finish rolling and smoothing out into a ball with your hands..

2. Sprinkle cornstarch into the mooncake molds and press dough until shape forms. Once all is shaped, place into refrigerator for 10-20 minutes.

3. Preheat oven to 325 degrees Fahrenheit. Using a spray bottle, spray mooncakes with a light mist of water. Bake for 5 minutes and then take out.

4. Turn oven down to 275 degrees Fahrenheit. Brush on a light layer of egg wash. Wait 2 minutes and brush on another layer. Return to oven and bake for another 15-18 minutes until golden brown.

5. Take out of the oven and let cool. Once cooled, store in an air-tight container for 2 days before eating.

Recipe

(Yields 10 small mooncakes)

The Shell

3 tablespoons + 1 teaspoon Lyle’s Golden Syrup
5 ¼ teaspoons vegetable oil
¼ teaspoon lye water
1 cup + 3 tablespoons cake flour

Filling

1 can lotus or red bean paste
5 preserved egg yolks, halved (optional)
1 tablespoon vegetable oil (if using yolks)

Mold and Egg Wash

2-3 tablespoons corn starch
water, in a spritz bottle
1 egg

High Protein Quinoa Kimchi Breakfast Omelette Recipe

Wed, 23 Sep 2015 23:00:00 GMT

High Protein Quinoa Kimchi Breakfast Omelette - This is what I eat on the mornings after a good workout. It's loaded with good vegetables and proteins to keep you full throughout the day. Recipe: 2 eggs, 1/2 Roma tomato (diced), 1/4 red onion (diced), 8 leaves of spinach, 2 tablespoons kimchi, diced, 2 tablespoons quinoa, cooked, salt, pepper, 1-2 tablespoons olive oil

Easy and Healthy Fried Rice

Mon, 21 Sep 2015 23:00:00 GMT

Easy and healthy way of making the ultimate Chinese takeout - fried rice. Full recipe with tips and details on the site.

Easy, Healthy Fried Rice

Sun, 20 Sep 2015 23:00:00 GMT

Fried rice is one of the ultimate Chinese takeout foods and it's one of the easiest recipes to make. You can make it from leftovers and the ingredients are few and simple. It usually includes rice, eggs, a meat (any you want - chicken, turkey, ham, spam) and veggies. It's really simple.

Unfortunately, Chinese takeout restaurants tend to oversaturate the rice with oil and soy sauce. Good fried rice is light and flavorful without being drowned in oil and flavoring agents. Since the ingredients are so few, each should stand out and not be overpowered by each other.

I've made a "healthier" version by using half brown rice and half white rice. Originally, the ingredients themselves aren't that bad for you anyway. The only thing may be to watch the sodium in the meats you choose to use.

Tips For this Recipe

Use day old rice or rice that is cooled and not made with as much water. This helps the rice not stick to one another, which can dense fried rice.
Make sure to stir and break up the eggs as it is cooking to create fluffy small pieces.

Link to a complete how-to video is here.

Directions

1. Get together all the ingredients. Cut up scallions and separate the white parts from the green.

2. Over medium-high heat, add 1-2 tablespoons olive oil to a pan. Meanwhile whisk eggs and salt until mixed. Add eggs to pan while constantly stirring to create fluffy pieces.

3. Add garlic and white parts of scallions. Stir for 15 seconds.

4. Add in rice and soy sauce. Stir until rice is evenly coated with soy sauce.

5. Add in meat and beans. Stir and fry for another 30 seconds to 1 minute. Turn heat off.

Enjoy!

Ingredients

(makes 3-4 portions)

2 stalks scallions
1-2 tablespoons olive oil
2 eggs
dash salt
1/4 teaspoon garlic, crushed
1 cup uncooked rice, cooked
1/2 - 3/4 teaspoon soy sauce
1/2 cup meat, cut into small pieces
1/2 cup string beans, cut into small pieces

Chinese Egg Tart 'Shells'

Wed, 16 Sep 2015 23:00:00 GMT

No one ever shows you how to make the shells of Chinese egg tarts. This is because it's one of the harder recipes to make. Chinese egg tart shells are similar to puff pastry and making a good and proper crust can be quite laborious. But as laborious as it is, it is actually the crust that is the "make it" or "break it" part of an egg tart recipe because anyone can make the custard portion. It is in the shell that you know whether someone is a true egg tart fanatic.

Most of the egg tart shell recipes you get are an iteration of a shortbread dough, which is yummy and quick to make, but tastes nothing like the actual tart shell. Even more often, you're asked to substitute the shell for a ready-made puff pastry dough, which is a little closer to the actual crust in texture, but is far more crunchy and dry.

A proper Chinese egg tart shell technique includes layering a "water dough layer" with an "oil dough layer" and folding, which is similar to puff pastry, but each layer has a certain proportion of fat, flour and moisture added to it. The result is that although you get a puff pastry-like dough, each layer is tender and crispy at the same time.

I didn't mention this in the video, but these shells are freezeable as well. Since it does take a fair amount of time to make, you can stockpile these and take out five or six shells for every custard recipe you make.

Chinese Egg Tart Shells

(Makes 12 2 1/2-inch shells)

Oil Layer Dough

7 tablespoons lard or shortening
1/3 teaspoon salt
2 drops butter flavoring
2/3 cup cake flour

Water Layer Dough

1 tablespoon lard or shortening
1 teaspoon vegetable oil
3 tablespoons water
2/3 cup cake flour
1 tablespoon sugar

Directions

Mix together the ingredients of the oil layer dough. Form into a square, wrap and chill until firm.
Mix together the ingredients of the water layer dough. Form into a square, wrap and chill until firm.
Dust working surface with plenty of cake flour. Place water layer dough on top of the oil layer dough. Roll out into a rectangle. Divide dough into 4 parts and fold. Rotate 90 degrees. Roll out and divide into 4 parts and fold again. Repeat 4-5 times.
Roll out dough to 1/4-inch. Cut with round cookie cutter slightly larger than the diameter of the tart shell tin.
Press dough into tins. Shells can be frozen.

Apple Pop Tarts with Brown Butter Coffee Drizzle

Mon, 14 Sep 2015 23:00:00 GMT

This is my first time making homemade pop tarts and oh my gosh, am I glad I did. This probably goes as one of my top, favorite recipes. The crust was one of the most flakey and crumbly crusts I've ever had. It makes the pop tart. And because I had breakfast in mind (though I had all my pop tarts midday...like 5 minutes after they came out of the oven), I made a brown butter coffee drizzle to go over the top -- SO GOOD.

In case you want a supplement to the instructions, link to the video is here.

Directions

Dough

1. Mix flour, sugar, salt and cinnamon together in a bowl.

2. Grate butter into bowl and mix with fork till all the pieces of butter are coated with flour.

3. Mix the egg with milk and pour it into the flour and butter mixture.

4. Knead until a ball of dough forms, adding more milk if necessary. Do not over knead. Refrigerate for 1 hour.

Filling

1. Mix apples with sugar, salt, cinnamon and lemon juice.

2. Cook apples over medium heat for about 5 minutes. Set aside to cool.

Assembly

1. Preheat oven to 375 degrees Fahrenheit. Roll chilled dough into a 10 1/2-inch by 9-inch rectangle. Cut into 6 rectangles each 3 1/2-inches by 4 1/2-inches. Using a fork, poke holes in 3 rectangles.

2. Divide apples among the three rectangles leaving space on the edges.

3. Combine egg and milk for egg wash. Brush the edges of the dough and put on the top rectangles pressing down with fingers to seal the edges. Using the tines of a fork, make indentations along the edges.

4. Bake for 18-20 minutes or until golden brown.

Coffee Drizzle

1. Over medium to medium high heat, brown the butter.

2. Pour over powdered sugar and instant coffee along with milk. Stir till smooth. Sprinkle in a small pinch of salt.

3. Drizzle over pop tarts. Sprinkle with salt again.

Enjoy!

Ingredients

(makes 3 pop tarts)

Dough

1 cup flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
3/4 teaspoon cinnamon
1 stick butter, cold
1 egg yolk
3 tablespoons milk

Filling

1 large apple
3 tablespoons sugar
dash salt
1/2 teaspoon cinnamon
1 teaspoon lemon juice

Egg Wash

1 Egg
2 tablespoons milk

Drizzle

1 tablespoon butter
1/4 cup powdered sugar
1/2 teaspoon instant coffee granules
2 tablespoons milk
pinch of salt

Apple Pop Tarts With Brown Butter Coffee Drizzle

Mon, 14 Sep 2015 23:00:00 GMT

This is what I ended up doing with some of my apples from apple picking. Check out the post on the site for recipes and details.

Healthy 'Any Fruit' Fruit Crumble

Wed, 09 Sep 2015 23:00:00 GMT

I put this recipe up just at the end of August -- harvest season. You can use any fruit for this crumble - fresh or frozen. It's vegan, gluten-free and has no refined sugars, so will accommodate most people with special diets. It's one of those desserts that's good and healthy at the same time.

Chinese Ginger Scallion Sauce

Wed, 09 Sep 2015 23:00:00 GMT

Ginger scallion sauce is one of those go-to sauces you see at every Chinese restaurant. It's especially popular in the Chinese barbecue shops that serve char siu, roasted duck and chicken -- you know, the ones that hang their meat right at the window for everyone to see. You can always ask for a side of ginger scallion sauce to take home with your bbq-ed meats.

I did a video (coming up) accompanying this recipe as well and in there, I used a rotisserie chicken I bought from the supermarket. It is much easier and saves a lot of time, but the sauce does work best with a poached chicken that has less seasoning sicne the sauce is already salty. This sauce is also a good way to use up chicken you used to make homemade chicken stock, if you do that kind of stuff. I always thought it was such a waste that people threw whole chickens out. Well, this sauce is the perfect condiment to that chicken...and really any bland meat you're looking to pick up.

Tips

There's nothing too hard about the recipe. Grating the ginger does take a while, but you can try smashing the ginger pieces and then chopping it up to save time.
Warming the oil just a bit before pouring it into the ginger and scallions will help all the flavors release, creating a better sauce.

Directions

1. Peel and grate ginger into a small bowl.

2. Cut scallions into small pieces omitting the very green tops. Put into bowl with ginger.

3. Add in lemon juice, salt, sugar and soy sauce.

4. Heat oil in a small saucepan over medium to medium-high heat until just warmed. Once heated, carefully pour oil into your ginger scallion mixture.

5. Serve over chicken.

Ingredients

(makes 1/3 cup)

2 inches ginger
4 stalks of scallion
1 teaspoon lemon juice
2 teaspoons sugar
dash of salt
2 tablespoons soy sauce
1/4 cup oil

Red Bean Doughnuts

Tue, 08 Sep 2015 23:00:00 GMT

This is a doughnut recipe I did for Vitasoy in their baking with tofu campaign. The doughnuts are still light and fluffy, but with a fraction of the calories. And the red azuki bean filling adds a lightly sweetened filling that provides a ton of moisture to the doughnuts. Directions and recipe follow. A video of the recipe can be found here.

RED BEAN TOFU DOUGHNUTS Decadent cakey doughnut with a smooth and creamy red bean center

Directions

Combine flour, baking powder, baking soda, spices, and salt in a bowl.
In a mixer on medium speed, cream your butter and 6 tbsp. of sugar together.
Add in egg, apple cider, and 1/4 cup pureed tofu. Mix wet ingredients on low to medium speed until combined.
On low speed, add in dry ingredients and mix until dough starts coming together. Dough will be somewhat wet.
On a well-floured surface, form small round dough balls in your hand and flatten dough to between 1/4-inch to1/2-inch thickness.
On medium low heat, heat several inches of oil (about 375 degrees Fahrenheit).
Fry donuts for about 1 minute each side or until dark golden brown.
Roll donuts in reserved sugar and set aside to cool.
While donuts are cooling, whisk together red bean paste and enough soymilk so that mixture is smooth and able to be piped.
Fill piping bag fitted with an eclair attachment. Pipe filling into the side of the donut or pipe a small mound right on top.

Ingredients

(This recipe makes 15 doughnuts)

1/4 cup San Sui Silken Tofu, pureed (use about 1/2 block tofu)
2 cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger powder
1/2 tsp. salt
2 1/2 tbsp. butter, room temperature
10 tbsp. sugar, reserve 4 tbsp. for coating donuts at the end
1 egg
1/4 cup apple cider
oil for frying

Red Bean Paste Filling:

1/4 to 1/2 cup Vitasoy Unsweetened Refrigerated Soymilk
3/4 cup red bean paste, canned

Green Tea Tofu Mousse Cake

Tue, 08 Sep 2015 23:00:00 GMT

GREEN TEA TOFU MOUSSE CAKE

Light, yet creamy mousse cake with a strong hit of aromatic green tea flavor.

Green Tea Tofu Mousse Cake

(This recipe makes 8-inch cake)

Green Tea Mousse:

1/3 cup San Sui Silken Tofu, pureed (use about 1/2 block tofu)
1/4 cup Vitasoy Unsweetened Refrigerated Soymilk
5 tablespoons honey
1 tablespoon gelatin
2 yolks
2 tablespoons green tea powder
1 cup whipping cream
1 tablespoon sugar

Crust:

1 3/4 cup tea biscuits
3 tablespoons butter, melted

Green Tea Ganache

1/2 cup white chocolate
1/4 cup + 2 tablespoons Vitasoy Unsweetened Refrigerated Soymilk
2 tablespoons green tea powder
1/4 teaspoon gelatin

Directions

Line the sides of an 8-inch spring form pan with acetate. (Note: Acetate may be omitted.)
Put biscuits in a zip lock bag and crush cookies into coarse pieces.
Toss biscuits with butter and press into the bottom of the pan.
In a small saucepan, bring soymilk and honey to a boil. Turn heat down to medium. Add in gelatin and stir till dissolved.
In a bowl with the egg yolks, whisk in a little bit of the hot liquid to temper. Pour egg mixture back into the soymilk and cook on medium heat for 30 seconds to 1 minute or until mixture coats the back of a spoon. Strain mixture into a bowl. Set aside.
Meanwhile, vigorously whisk 1/3 cup pureed tofu and green tea powder until there are no lumps.
Pour tofu mixture into egg mixture and whisk until smooth. Set aside.
In a mixer with the balloon whisk attachment, whip the whipping cream and sugar on high until stiff peaks.
Gently fold whipped cream into the green tea mixture.
Pour mixture on top of cookie crust. Smooth the top with a spatula until flat, making sure there are no gaps on the edges between the mousse and cake pan. Refrigerate for 4-5 hours or until mousse sets.

Green Tea Ganache:

Melt white chocolate over a double boiler or in the microwave.
Meanwhile in a small bowl, mix several tbsp. of the soymilk with the green tea powder and whisk until it is smooth.
In a small saucepan, mix the rest of the soymilk, gelatin, and green tea mixture together. Heat mixture and stir until gelatin dissolves. Do not bring to a boil.
Pour hot soymilk mixture over melted white chocolate and whisk till smooth and combined. If there are lumps, a strainer may be used.
When the green tea mousse has set, pour ganache over cake and use a spatula to smooth the ganache over if necessary.
Refrigerate for about 2 hours or until ganache sets.

5-Course 'Back to School' Meal

Mon, 07 Sep 2015 23:00:00 GMT

I hope you guys enjoyed my 5-course "back to school" menu. I had so much fun coming up with the recipes, which all needed to be easy, quick, affordable, and NOT look like a college student put it together. I thought I did a pretty good job and wanted to do roundup of all the recipes, so you can access them easily.

They're all in video format and the recipes are in the description boxes. An additional note is that these recipes aren't just for college students. If you're new to the job-market and need to save money or you're someone who works all the time and wants to make a quick, but delicious meal, this is for you as well.

Course 1: Leftover Breakfast Pizza Omelette

A protein-rich omelette with cheesy pizza and veggies.

Course 2: "Bacon Bits" BLT

Who needs thick-cut when you have bacon bits? This BLT mimics the real stuff pretty well -- and it's quick and affordable.

Course 3: Tuna Pesto Pasta

Tuna fish and bright pesto is the perfect combination to this pasta.

Course 4: Anchovy Cocktail Onion Pasta

Inspired by a meal in Italy, the saltiness of the anchovies and the pop of the cocktail onions gives this pasta big flavor.

Course 5: "1 Minute" Nutella Cupcake

You make this cake in a microwave, but it is still soft and moist...and of course, anything is good topped with Nutella and sprinkles.

Blackberry Tomato Fruit Crumble

Wed, 02 Sep 2015 23:00:00 GMT

I was originally going to name this recipe the "any fruit" fruit crumble, which it is, but I really wanted to spotlight this fruit and tomato combination and show how good tomatoes are in desserts.

I mixed tomatoes with a majority blackerry (and some peaches). What was nice was that the tomatoes picked up the tartness from the blackberries. Though because tomatoes are not naturally as sour, they offered a nice respite from the tartness as well. That in conjuction with the tomatoes' texture (and even the chewiness of the skin) made the crumble filling quite amazing.

I sweetened the fruit just a tad with about one to two tablespoons of brown rice syrup and surprisingly, that was all the sweetness it needed. The fruit really did the talking.

I topped the berries, peaches and tomatoes with my high protein almond flax crumble topping. I think everything worked because the crumble is a bit like granola and granola works very well with fruit.

This is a recipe that works super well with frozen fruit as well. So if you have some crumble topping in the freezer (it freezes quite well), just thaw some of it out and crumble it over about a bag and a half of frozen fruit. It's an impromptu dessert that will be very impressive.

Directions

1. Preheat oven to 325 degrees Fahrenheit. Prepare crumble topping.

2. Mix all fruit in a bowl.

3. Add in brown rice syrup, lemon juice and cornstarch. Toss gently until fruits are coated..

4. Liberally grease the bottom and sides of a 10 to 12-inch cast iron skillet with butter or oil.

5. Put the fruit mixture in the skillet.

6. Crumble the topping liberally over the fruit.

7. Bake for 40-45 minutes until fruit juices are clear.

Serve warm

Ingredients

(Makes a 10-inch pie)

1 almond flax crumble topping
1 bag frozen berries
2-3 peaches, sliced
1 pint cherry tomatoes
2 tablespoons brown rice syrup
1 teaspoon lemon juice
1 tablespoon corn starch
butter or oil to grease pan

Asian Grocery Store Haul

Tue, 01 Sep 2015 23:00:00 GMT

I wanted to show you all what I picked up at the Asian grocery store -- and have that be an excellent way to show new ingredients and Asian dishes as well.

High Protein Almond Flax Crumble Topping

Mon, 31 Aug 2015 23:00:00 GMT

Every once in a while, you stumble upon a winning recipe that is both healthy (no refined sugar, dairy-free, gluten-free, high-protein) and delicious. This one happens to be super versatile as well. I put this crumble topping on muffins that are in need of some wow factor, on cakes that I want to add texture to, and of course on top of fruit for crumbles.

I think it works because crumble toppings are a lot like granola, and the ingredients in this topping are very much like that. I combined almond flour and flax to give the topping a nutty flavor. I added unsweetened coconut and oats for a crunchy texture. And I needed all this texture because I knew from the get-go that I didn't want to use refined sugar in this recipe. I was going to go with brown rice syrup, which would add a lot of moisture that a crumble topping might not normally have. I was also going to go with a butter substitute, which also usually has more water content that butter does. And because I find that butter substitutes usually are more salty, I left out the salt.

I wanted to just talk briefly about brown rice syrup. So this sweetener does have a high glycemic index (98) and nutritionally, it doesn't outwardly seem like it's far superior to other types of sweeteners. However, from all the research I've done, it seems that although brown rice syrup does raise the blood sugar levels, because it is a complex sugar, it digests slowly in the body so that you don't have that crash and your energy levels remain consistent. It's the spikes and crashes that wreck your metabolism and causes the liver to store additional sugars in your blood as fat. Also though, brown rice syrup is fructose free, which seems to be the bad sugar at the moment because of its effects on the liver.

But I'm not a dietician. I do my research and on the whole, I find myself feeling a whole lot better eating foods sweetened with brown rice syrup as opposed to sugar -- though always keep in mind that no matter how "healthy" a sweetener, sweets should always be eaten in moderation. (Sad truth, I know.)

Tips for the recipe:

Let the topping sit either in a cool spot or refrigerator for about an hour before using. It does look liquidy from the get-go, but once the ingredients have time to absorb the liquid from the "butter" and syrup, it will thicken up.
Also, this crumble can also be frozen for later use, so making a larger batch would not be a bad idea.

Directions

1. Combine almond flour, flax seeds, coconut, oats and cinnamon in a bowl. Set aside.

2. Meanwhile, in another bowl, combine the brown rice syrup and butter substitute. Put this mixture in the microwave for 15 seconds. Stir together till combined.

3. Pour the butter mixture into the flour mixture and combine until the flour absorbs all the liquid. Freeze or refrigerate for 1 hour before using.

Ingredients

(Makes topping for a 12-inch pie)

1 1/2 cups almond flour (can sub with garbanzo bean flour)
1/3 cup desiccated coconut
1/3 cup flax, ground
2/3 cup oats
1/2 teaspoon cinnamon
1/2 cup brown rice syrup
1/2 cup + 2 tablespoons Earth Balance Butter

Anchovy Cocktail Onion Pasta

Tue, 25 Aug 2015 23:00:00 GMT

Course 4 of my 'Back to School' 5-Course menu special. Inspired from a meal in Venice, it's simple, cheap and pretty darn delicious. Check out the site for more easy back to school recipes. Recipe (Serves 2-3): 1/2 box of spaghetti, 3-4 anchovies, 6-8 cocktail onions, several drops of anchovy oil, 1 tablespoon cocktail onion brine

The Issues of Substituting Sugar

Tue, 25 Aug 2015 23:00:00 GMT

So sugar. It seems to be the bane of my existence. I actually do pretty well with food. I don’t have too many fatty things. I eat in moderation. I love veggies. I drink water. But none of that means anything because I love sweets. Well, hold on. I love gummy bears, but same difference.

It seems like over the last several years, the overwhelming culprit, pointed out by doctors and leading researchers alike, causing everything from weight gain to inflammation to heart disease all point to sugar. I think the average woman of average height is supposed to limit intake to something like 25 grams of sugar a day and the two tablespoons of Nutella I put on my bread this morning already fulfilled that quota.

So I suddenly find myself becoming very sympathetic to the everyday smoker – someone who knows that what he or she does is bad for him or her, but can’t stop it.

Or can I?

Those who follow my blog have seen recently that I’ve been playing around a lot with low/no sugar recipes. Indeed, sugar is my kryptonite – health-wise, waist line-wise, and I want to take extreme measures to rid myself of this entirely addictive ingredient.

Less Sugar Blueberry Avocado Pound Cake

That was my thought at the beginning – like before I started to take sugar entirely out of my baked goods – HUGE mistake. But I wanted to start at the extreme first and see what would happen. I think the key to most things in life is moderation and balance. And that’s the same with sugar in your recipes. You don’t have to cut sugar entirely out of your life and recipes. Just don’t have that much of it. And where you can skimp, do.

But back to the baking. Sugar does a lot more in a recipe that to just make things sweet. Replacing the sweet flavor of sugar is the easier of the task. It is texture and structure that is hard to find a replacement for. I’m going to share a couple functions of sugar and some suggestions/tips on what you can do if you are taking out or replacing sugar with something else.

1. Keeps Moisture – Sugar traps the liquids that you add in keeping baked goods moist, longer.

How to Sub: This is actually rarely an issue for me in baking. Sometimes I replace sugar with brown rice syrup and that has so much liquid in it that I end up having to take liquid away from something else. But that’s always an option. Also, play around with the ingredients. Maybe add a couple more tablespoons of milk, water or oil to the recipe. Adding produce like avocados or fruit also provide more moisture.

2. Creates Tenderness – Sugar competes with the flour and starches you add to your baked goods for liquid. When liquid mixes with flour, it forms gluten and that’s what gives baked goods its structure. It’s also what can make a baked good tough. Because sugar tries to steal some of that liquid away, you end up with a more tender and lighter baked good than say if it was just flour and water – aka bread.

How to Sub: This function of sugar is probably the hardest to find a substitute for. It’s going to require testing and tweaking; adding a little bit of this and taking away a little bit of that.

I find that substituting cake flour for flour helps with the tenderness and the lightness. The starch from the cake flour steals some of that liquid that sugar normally does from flour, so the baked goods are lighter or more tender. I also think leaveners like baking powder help with a baked good's rise and creates a little bit of that airiness to help make things a bit more light.

3. Stabilizes/Leavens – Stabilizing is more the case with eggs. You usually add sugar when you beat eggs or egg whites because the sugar dissolves with the egg and forms a stronger wall to keep the bubbles from popping. Leavening happens when you beat something like butter with sugar and the sugar crystals help incorporate air and then later helps to trap it.

How to Sub: So for eggs, what you’re looking for is a stabilizer. Cream of tartar obviously helps stabilize egg whites, but I’ve heard ingredients like xanthan gum also help to stabilize eggs when they whip. Xanthum gum will also thicken the walls, which trap the bubbles for leavening, so it may be a good ingredient to test out.

In terms of leavening, I’m going back to the baking powder, which helps with the lift, though sometimes if you don’t have enough structure, the baked good can end up collapsing. Also, beating eggs until they are frothy or thick can also help with some of the leavening.

4.Adds Crunch and Color – When sugar gets heated, moisture is evaporated and on the surfaces of baked goods the sugar starts to re-crystalize creating crunch. In terms of color, sugar also goes through a caramelization process as its molecules darken in color when heated.

How to Sub: Crunch-wise, instead of using a ton of sugar within the recipe, use less sugar and then sprinkle a bit of sugar on top of the baked good before baking to create that crust. This works flavor-wise as well because the outer shell is what you taste first and so that sweetens the rest of the recipe.

As for the color, there’s always natural food coloring or if you’ve read my 10 Ultimate Baking Tips, you know that bakeries brush a lot of their baked goods with egg to create that golden brown color. You could do that and sprinkle on a bit of sugar for the crunch and color.

Just keep in mind that it's not all or nothing with reduced sugar baking. You can still keep some amount of sugar in the recipe if that's what it needs to create the desired effect that you want. Some recipes work (and taste) better than others as is the case with any kind of substitution recipe.

Tuna Pesto Pasta

Mon, 24 Aug 2015 23:00:00 GMT

This was a dish I perfected in college - a bright pesto pasta paired with small chunks of tuna throughout. It's a perfect 3rd course for our 'Back to School' 5-Course menu series. Check out the site for the rest of the courses. Recipe (Serves 2-3): 1/2 box of spaghetti, 2 tablespoons pesto, 1/4 lemon (juiced), 1 can of tuna (with 1-2 tablespoons brine reserved)

'Bacon Bits' BLT

Sun, 23 Aug 2015 23:00:00 GMT

Part of my 'back to school' special 5-course meal. For lunch -- a BLT made with bacon bits. It's quick, easy and best of all, you don't have to go to the store and get bacon. Recipe: 4 red onion slices, 3-4 slices of tomato, 2 leaves of lettuce, 3-4 slices of avocado, 2 slices of sourdough bread, 2-3 tablespoons of mustard, 3 tablespoons of bacon bits (or as much as you like)

'Back to School' Leftover Pizza Omelette

Sat, 22 Aug 2015 23:00:00 GMT

It's almost time for back to school and I wanted to create a super easy and somewhat lazy menu for college students. I wanted the ingredients to be cheap and things the students can find around their dorms and campus. I stuck with easy equipment - no ovens, just microwaves, no whisks - just forks.

I think these (four more to come) are recipes college kids should commit to memory. Making your own food is a good way to save money, especially during the first couple years when you get out of school.

These meals definitely don't taste like leftover junk food and I think anyone would be happy coming to a brunch or dinner party with these foods served. Keep in mind that ingredients can be subsituted. Just use things you can find, keeping in mind that some greens and veggies will make this omelette look more appetizing.

Directions

1. Chop up your onions, tomatoes and spinach. Set aside.

2.Beat 2 eggs and add in salt and pepper.

3. Add your vegetables to the eggs and beat in your hummus.

4.Chop up your pizza into bite-sized pieces and add in to your egg mixture.

5. Pour egg mixture into a small cast iron skillet with 2 tablespoons of oil in it. Cook over medium heat for 5-6 minutes.

6. Use a spoon to release sides of omelette. Flip onto a plate and slide back into pan. Cook on medium heat for another 1-2 minutes.

Serve hot

Ingredients

(Makes a 6-inch omelette)

1/4 red onion, medium
1/2 Roma tomato
8 leaves of spinach
2 eggs
1 pinch salt
2 pinches of pepper
1-2 tablespoons hummus
1/2 leftover pizza
oil for pan

'Back to School' Leftover Pizza Omelette Video

Sat, 22 Aug 2015 23:00:00 GMT

Course 1 of the 'Back to School' 5-Course Menu. These recipes need to be 'college' friendly and include ingredients found around the dormitories. Recipe: 2 eggs, 2 pinches of pepper, 1 pinch salt, 1/4 medium red onion, 1/2 Roma tomato, 8 leaves of spinach, 1-2 tablespoons hummus, 1/2 leftover pizza, oil for pan.

Less Sugar Blueberry Avocado Pound Cake

Wed, 19 Aug 2015 23:00:00 GMT

There are not a lot of desserts where when you take fat and sweetness from it that it still tastes good. While I didn't go too extreme with this recipe (had tried that with an earlier one - fail) - substituting a stick of butter for an avocado and reducing the sugar by a little over a third, it still came out delicious and moist with that rich, buttery, pound cake flavor.

I think the secret with "healthier" desserts is not to over-do it on the health factor. I mean, there are a lot of good recipes using healthy ingredients and cutting out all sugar, but in my experience, they are hard to come by. In this particular recipe, avocados are a perfect substitute for butter because it is still rich, but doesn't impart a lot of flavor.

In terms of sugar, I find that in a lot of Western dessert recipes, you can easily take out about a third of the sugar and get away with it. The recipe is still sweet and if anything, you can taste the other ingredients (butter, vanilla, blueberries) better because it's not covered in all that sweetness.

Tips for the recipe:

Make sure to use ripe avocados. It's creamier and easier to mash up that way.
Use room-temperature butter. It will mix more homogenously with the avocados.
Don't grease the sides of the pan. Just like angel food cake, you want the cake to have something to grab onto so it won't collapse. Since this cake has a fair amount of leavening, but is on the heavier side, it will have a tendency to do that.

Directions

1. Preheat oven to 350 degrees Fahrenheit. Start by mixing the avocados with mixer on medium speed until smooth. Then add softened butter and mix on medium-high till fluffy and smooth.

2.Add in sugar and mix till combined.

3. On low speed, mix in eggs and yolk one at a time till combined. Then add in the vanilla and almond extract.

4.Combine your flour, salt, baking soda and baking powder in a bowl. Divide your flour mixture into two and alternate adding the flour mixture and milk into your avocado mixture, starting and ending with the flour.

5. Line an 8-inch cake pan with parchment. Do not grease the sides.

6. Pour batter into pan and drop blueberries on top. Bake for about 45 minutes.

Let cool before serving.

Ingredients

(Makes an 8-inch cake)

1 1/2 ripe medium avocados
1 stick butter
3/4 - 1 cups sugar
2 eggs and 1 yolk
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup milk
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup blueberries

DIY Cake Flour

Mon, 17 Aug 2015 23:00:00 GMT

I always find myself out of cake flour - either because I've been baking too many cakes or not baking them enough and therefore, just don't have it around the house. I'm going to include a quick recipe for it that will save you a ton of time running to the store.

1 cup of cake flour = (1 cup all purpose flour - 2 tablespoons) + 2 tablespoons of cornstarch

It's not a new recipe and a ton of sites have it, but this flour hack has saved me a ton of times and works with a majority of recipes that need cake flour. Some cake flours are bleached and the bleaching actually helps with the volume of the baked goods. Bleaching changes the characteristics of the proteins and starches in the flour, allowing it to be more elastic and better able to hold gas, so while this recipe does the trick for a majority of recipes, it might not lead to the exact same results for some others.

Some tips - just remember to sift well because the cornstarch can get lumpy and not evenely distribute. And in case you were interested, I'll give you some quick tidbits about cake flour, which is not used just for cakes.

Tidbits about Cake Flour

Has less protein than all-purpose flour (usually 6-8 percent versus 10-11 percent)
Less protein means less resistance/toughness from gluten, resulting in a lighter product
Great for cakes and things that need rise

Chinese Steamed Ginger Egg Custard Video

Thu, 13 Aug 2015 23:00:00 GMT

This is a very common and traditional dessert in Hong Kong. The custard is supposed to be as smooth and soft as silken tofu and there are a couple key tips to making sure the custard turns out that way. The key to this recipe is to pre-cook your eggs before steaming them.

Chinese Steamed Ginger Custard Recipe

Ingredients

(makes 3 small bowls)

1 cup of milk
2 eggs
2-3 tablespoons sugar
1-inch of ginger, peeled

Chinese Steamed Ginger Egg Custard

Thu, 13 Aug 2015 23:00:00 GMT

This is one of the earliest desserts I remember having as a kid. My mom was a skilled cook, but she definitely made more savory foods than cakes and desserts. Occasionally though, she would make this super quick, but amazingly tasty custard.

The secret to the custard (video link here) is the technique in which you mix the eggs with hot milk before steaming it. Because you are essentially cooking the eggs before steaming them, you are breaking up some of the protein bonds before the egg coagulates during the steaming process. This results in a softer and smoother custard.

Along with using steam - a gentler method of cooking, the custard is definitely less dense and much softer than western custards. This is also the case because the ingredients are much lighter - mainly eggs and milk, with no cream.

It's quite traditional in Chinese desserts to pair everything with a ginger syrup. My mom put the ginger flavor right into the custard and it pairs perfectly together. Because the custard is traditionally eaten warm, you get the warming sensation from the ginger and custard as you eat it. It's quite the comforting dessert.

Tips for the recipe:

Make sure to whisk quickly as you pour your hot milk into the egg mixture. You can strain out some particles (the finer the seive, the better), but this step is important to ensuring a smooth custard.
Don't over-steam your custard. I know steam is a gentle heat, but the longer it cooks, the tougher it gets. You want the middle to still be soft when you take it out. It will firm up after. (And the cooking time is obviously dependent on how much mixture is in the bowl.)
Don't skip steps with the ginger. I originally got lazy and put everything in a blender and strained afterwards. The fibers from the ginger makes the custard way too grainy, so stick with filtered ginger juice.

Directions

1. Start by scalding the milk in a small pot.

2.Meanwhile, whisk together eggs and sugar.

3. Once milk is heated, turn off heat and slowly pour into the eggs while whisking quickly.

4.Strain mixture several times for lumps. Set aside.

5. Grate a 1-inch piece of ginger into a coffee filter. Press juice into the custard mixture and mix till combined.

6. Divide mixture between 3 small bowls.

7. Put tinfoil over each bowl.

8. Place the bowls into a pre-heated steamer and steam for 5 minutes over medium heat. Turn off the steamer and leave custard in for another 5-7 minutes.

Custard will be wobbly in the center.

8. Take out and let rest at room temperature for 15 minutes before serving.

Ingredients

(Makes 3 small bowls)

1 cup of milk
2 eggs
2-3 tablespoons sugar
1 inch of ginger, peeled

Fig and Prosciutto Sablee Cookies

Wed, 05 Aug 2015 23:00:00 GMT

'Tis the season of figs! I know this because I'm seeing a ton of them at the supermarkets and well, when all the food bloggers start posting pics of figs, then you know.

Being a "modern" society, we get spoiled by getting to have any fruit or vegetable we want at anytime of the year. BUT when it is the season for a particular fruit or vegetable, it's just 10 times better.

My recipe for these fig cookies was inspired by thumbprint cookies. Instead of filling the centers with sweet jam, I wanted to do it with sweet figs. And when you have figs (I guess it's probably dates), you have to have prosciutto too. I crisped up the prosciutto just a tad and had that serve as a barrier between the somewhat juicy figs and my cookies.

And the sweet and saltiness from the figs and prosciutto pairs really well with the almond sablee (French shortbread cookie) base because the cookie is not that sweet. I would say you absolutely need the sweetness from the figs to fully "complete" the cookie and that's a great thing - a good dependency.

Some tips:

If making your own almond flour, toast the almonds first.
Sablee dough needs to be chilled before you can work with it. When it has just been mixed it has the consistency of chocolate chip cookie dough, so there's no way you can work with it then.
Sablee dough is very sticky dough especially if you're rolling it during a warm day. Flour your surface very well. Then at the end, take a brush to brush off the excess flour, which can toughen your cookie.
Work with the dough half at a time, keeping one in the refrigerator.
Flour your cookie cutter.
Pick ripe figs!

Directions

1. Mix butter, cake flour, all-purpose flour and salt till everything is just incorporated.

2. Add in almond flour and confectioners sugar. Mix till combined.

3. Add in egg yolks, almond extract and vanilla extract.

4. Chill dough in refrigerator for about 2-3 hours.

5. Meanwhile, crisp 4 strips of proscuitto in a 325 degree Fahrenheit oven for 8-10 minutes. Let cool.

5. Begin cutting figs to 1/8-1/4-inch cross sections. Then cut prosciutto into small squares or rectangles. Set them aside.

6. Once dough is chilled, preheat oven to 325 degrees Fahrenheit. On a well-floured surface, roll dough to 3/16-inch. Cut dough using a cookie cutter.

7. Place cookies onto a sheet pan with parchment and begin assembly. Start with a piece of prosciutto. Then add the fig.

8. Bake cookies for about 15 minutes until the edges turn golden brown.

Dust with powdered sugar and enjoy!!

Ingredients

(makes 24 cookies)

1 stick butter
1 cup cake flour
1/3 cup all-purpose flour
1/2 tsp salt
5 tablespoons almond flour
1/4 cup confectioners sugar
3 egg yolks
1 tablespoon almond extract
1/2 teaspoon vanilla extract
5-6 medium figs
4 slices prosciutto

Vegan Banana Pound Cake with Peanut Butter Streusel

Wed, 29 Jul 2015 23:00:00 GMT

I hesitated to put the word 'vegan' in the title because people get such a negative reaction to it. It's true that not all vegan baking substitutions result in a good tasting product and many times your palate has to make compromises between eating what is healthier (which isn't always the case) and taste. But this banana pound cake is not one of those cases. I made no concessions here.

A lot of the success to a vegan recipe has to do with the actual recipe itself. When you make substitutions for special eating regimens, think about what you're substituting and how that may affect the final product. In my case, I needed to substitute tofu for eggs, vegan spread for butter and coconut oil for shortening.

This all worked because pound cake isn't one of those recipes where I needed to beat air into the eggs or butter and having the pound cake be denser was actually a positive point. (In baking, it's harder to fix texture than it is taste.) The banana was strong enough to mask any "vegan" flavors folks might not be used to. And best of all, I topped it off with a somewhat savory peanut butter streusel, which added more indulgence, texture, and gave that sweet-salty dichotonomy that everyone likes.

The only thing with this recipe is that it does bake up a little flatter than most pound cakes. It wasn't really an issue considering everything tasted so good, but I did make substiutions like using cake flour instead of all-purpose to give it a better rise.

Directions

1. Start by combining all the dry ingredients - flour, baking powder and salt - into a bowl. Set aside.

2. In a blender, blend together the bananas and tofu. Set aside.

3. In a mixer, mix coconut oil, butter substitute, sugar, almond extract and vanilla extract until smooth.

4. Add banana mixture to the coconut mixture and mix till combined.

5. Slowly add in dry ingredients. If using nuts, add it here.

5. Meanwhile, in a bowl, combine all the ingredients for the streusel topping.

6. Pour batter into loaf pan and top with streusel. Bake for 10 minutes at 350 degrees and 50 minutes at 325 degrees.

7. Cool slightly before serving.

Ingredients

(Makes 1 loaf)

2 cups cake flour
2 teaspoons baking powder
pinch salt
3 medium bananas
8 oz silken tofu (1/2 package)
3/4 cup coconut oil, softened
1/3 cup butter substitute
1 1/2 cups sugar
1/2 teaspoon almond extract
1 1/2 teaspoons vanilla
1/2 cup walnuts, optional

For PB Streusel

1/3 cup golden brown sugar
1/3 cup old-fashioned oats
1/3 cup all purpose flour
dash of salt
1/3 cup butter substitute, melted
2 tablespoons peanut powder

'1 Minute' Chocolate Nutella Cupcake

Sun, 26 Jul 2015 23:00:00 GMT

Last course to my 'Back to School' 5-Course special - microwavable cupcakes! Each cupcake takes 1-minute in the microwave and uses boxed cake mix, which is perfectly convenient for the college student or those who want to make a dessert on the go. Check the site for more back to school recipes! Recipe (Makes 6) 1/3 Batter from boxed cake mix (+ 4 teaspoon more water mixed in), 6 tablespoons Nutella, 2 tablespoons rainbow sprinkles, 12 strawberries for garnish

Coconut Put Zai Go Pudding Cake

Wed, 22 Jul 2015 23:00:00 GMT

So, it's definitely not pudding. Put zai go is sort of like if I could make you a cake with gelatin, but have it be firm enough to have good bite and chewy and stretchy enough to offer you a little give and take.

That's not the best description, I know. But I think it's worth trying just because it's such a different recipe. Put zai go (more like "boot jai go") is a very popular Cantonese treat, which used to be sold from carts. For convenience, vendors would stick wooden skewers into them, so that they could be carried around easily.

This is a pretty simple recipe, but the proportions have to be pretty exact, so make sure you measure. The big thing to note is rice flour gives your pudding structure, but it's what can make your pudding too hard if too much is used. Starches give your pudding that nice stretch and softness, but too much of it makes the pudding gummy.

It's obviously personal preference how exactly you like your put zai go and if you choose to make this recipe again, the amounts of flour and starches can be tinkered to get the deserved stretch and bite.

Directions

1. Preheat steamer and greasing pudding cups with oil. Place cups into steamer.

2. In a pot over medium high heat, melt sugar and water together. Set aside.

3. Combine rice flour, wheat starch and coconut milk into a smooth paste.

4. Slowly whisk in sugar mixture.

5. Put mixture into a spouted cup for easy pouring. After steamer is heated for 2-3 minutes, pour mixture into the preheated pudding cups.

6. Add in beans.

7. Steam for 15-20 minutes.

8. Let pudding cakes cool for about 2 hours before serving.

Ingredients

(Makes 3 pudding cakes)

2 tablespoons + 1 teaspoon sugar
1/2 cup water
1/4 cup rice flour
5 teaspoons wheat starch
1/4 cup coconut milk
3 tablespoons azuki or green beans, cooked
oil, for greasing cups