KimChi Fried Rice Balls

So I was doing a little website maintenance, and realized I never posted this recipe here! It was just living on my YouTube channel, all alone, without it’s vegan recipe brothers and sisters.

Welcome home, Flaming Kimchi Balls.

Read more…

Shiitake Lettuce Wraps


Shiitake Lettuce Wraps
 
Prep time
Cook time
Total time
 
Savory shiitakes and cool lettuce compliment each other in this classic Asian dish.
Author:
Serves: 2 servings
Ingredients
  • 2 cups diced shiitake mushrooms
  • 1 cup diced crimini mushrooms
  • ½ cup julienned red bell pepper
  • ½ cup chopped water chestnuts
  • ¾ cup cashew pieces
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons chopped green onions
  • 2 tablespoons vegan oyster sauce
  • 1 tablespoon coconut aminos
  • 4 pitted medjool dates
  • ¾ cup hot water
  • 1 tablespoon sesame oil
  • salt&pepper
  • 4-6 romaine lettuce leaves
  • For Garnish
  • ¼ cup shredded carrot
  • sesame seeds
  • Sriracha
  • For Gluten-free
  • Omit vegan oyster sauce and use a total of 3 tablespoons coconut aminos
Instructions
  1. Add hot water and pitted dates to a blender.
  2. Blend on high speed for one minute until you have transformed the mixture into date syrup.
  3. Set aside.
  4. Heat sesame oil over med-high heat and sauté garlic,ginger and green onions until fragrant (about one minute).
  5. Toss in mushrooms,then add vegan oyster sauce and/or coconut aminos and ½ cup date syrup(use more if you like a sweeter sauce).
  6. Mix well, cook for one minute.
  7. Add water chestnuts,cashews,red bell pepper and season with salt and pepper to taste.Give it one last stir and serve immediately in lettuce wraps.
  8. Garnish with shredded carrots, sesame seeds and Sriracha.

 

Pineapple Salsa Recipe


Pineapple Salsa
 
Prep time
Total time
 
This tropical salsa tastes like summer. Use it on tacos, toss with quinoa or dip your chips into this sweet and tangy taste sensation.
Author:
Cuisine: Raw Vegan
Serves: 6-8
Ingredients
  • 1 ripe pineapple
  • 1 cup chopped tomatoes
  • ½ cup finely diced red onion
  • 2 cloves garlic minced
  • 1 serrano chile pepper
  • 2 limes
  • cilantro leaves
  • salt
Instructions
  1. Peel,core and dice pineapple.
  2. De-seed serrano pepper and mince.
  3. Combine pineapple, serrano pepper, tomatoes, red onion, garlic, cilantro and salt (to taste).
  4. Squeeze the juice of 1 or 2 limes (to your taste) over the pineapple mixture. Stir well.
  5. Allow flavors to get all cozy for about 30 minutes before serving.
  6. Refrigerate unused portion in airtight container for up to 3 days.

 

Vegan Takoyaki

Read more…

Vegan Bibimbap Bites Recipe


Bibimbap is my favorite excuse to eat copious amounts of gochujang. As much as I love piles of perfectly seasoned vegetables atop a mountain of crispy rice, it’s the tasty firestorm I crave.

This recipe was inspired by my recent visit to Hangawi in NYC. I think these vegan Bibimbap bites would be perfect for parties or served up during your next K-drama marathon.

Read more…

Inspired :: KimChi Edamame Dumplings


I’m allergic to malls. Time served in the conspicuous-consumer thunder domes was completed in my twenties, while working in the retail fashion industry. Since my escape, there aren’t too many occasions I find myself saying “Let’s go have lunch at the mall” but those are exactly the words that came outta my very own mouth as we headed to M.A.K.E. in Santa Monica Place,CA.

We passed the exhibition window showcasing the emerging talent from the Matthew Kenney Culinary Academy and I had a feeling we were in for a special gastronomic experience.

James Beard award winning chef and best-selling cookbook author Matthew Kenney’s raw cuisine elevates plant-based food to another level. I wanted to try as much of the menu as possible.The intelligent foodie’s approach would have to come in after 5:30pm when the market tasting menu is available. A well thought out menu teases, excites and calms the palette to best experience the next wave of flavor. Since I was on an abbreviated trip to CA,my schedule only allowed for a mid-day visit. I ordered six dishes during the lunch service and got down to business.

My inner cocktail dragon was calmed with this Lemon Kefir Bellini before we started on the first course.

A trio of tree nut cheeses, sweet & spicy mustard seeds with fennel crisps.

Kimchi Dumplings.Ginger foam.Coriander. Best.Dish.Ever.The filling is savory with a slight kick from the kimchi. Plated to perfection like the work of art these scrumptious parcels are. I was so obsessed with these dumplings, I had to create my own recipe here. My version is a fusion of M.A.K.E.’s dish and the Edamame Dumplings I had at True Food Kitchen in AZ.

Read more…