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Join 3 dumpling wrappers with flour and oil paste Add scallions Roll, fold, flatten. Fry until golden.


Variations

SubtituteScallions with cilantro

AddShallots


Make extra

Use it as a tortilla wrap. Wrap with vegan beef grounds. Dip with chili oil, pesto, or soy sauce.


Custard: Whisk JUST Egg, milk, and cinnamon. Soak stale bread in custard Cook until browned


Variations

SubtituteToppings with bananas and peanut butter, chocolate sauce


Make extra

Use it as sandwich slices, panino-nize it. Make it into a dessert with peaches and vegan ice cream. Sprinkle with cinnamon and coconut sugar.


Mash chickpeas Combine with seeds, vegetables, capers, dill, mayo, and mustard.


Variations

Subtitute dill, capers, and corn with roasted red peppers and olives.

Addchili peppers or vegan cheeses like vegan tuna melt.


Make extra

Add to salads or eat like chunky hummus with chips or crackers.


Assemble sandwich with sauce, deli slices, mozz, basil, pepper flakes, and oregano. Grill until golden.


Variations

Subtitutedeli slices for vegan meatballs, vegan beef grounds, vegan pepperoni

Addpizza toppings: zucchini, onion, olives, onions, arugula, pineapple.


Make extra

Turn it into a dip to eat with a baguette. Place contents on brown rice and bake to melt cheese (Hong Kong cheese-baked rice style). Make flatbread pizza with naan, or pita bread.


Make the sauce*: sauté mushrooms, ginger, and garlic. Add soy sauce & maple syrup. Thicken sauce. Sauté ginger, garlic, and jalapeño. Add and coat tofu with basil and sauce. Serve on rice.


Variations

Tofu for tempeh (crumbled) or vegan meat


Make extra

For tacos, salad, or toss with vermicelli noodles.

*This recipe uses Woon Heng’s stir-fry sauce (used in many of her recipes). You can also substitute with a ready-made stir-fry sauce.


Sauté garlic and mushrooms in vegan butter until browned. Add tarragon, salt, and pepper.


Variations

Subtitute mushroom for leek, jackfruit

Addtempeh (crumbled), navy beans, broccoli (or broccolini), spinach, in-season leafy greens.


Make extra

Eat on a slice of sourdough bread, on a bed of quinoa, rice, salad, or toss with pasta.

Stuffed Pretzel Knots with Nacho Cheese

vegan

Garlic butter: Sauté garlic in butter Pretzel: Season pizza dough and roll into a rope. Brush dough with garlic butter, sprinkle deli slicesTwist dough into pretzel. Boil. Bake until golden Nacho cheese: Blend cashews, peppers, spices, and water. Dip pretzel.

Lasagne Al Forno

vegangluten-free optional

Ragù*: stir-fry vegan meat, herbs, spices, vegetables. Add stock. White sauce*: melt butter. Add flour & milk. Then, add cheese & mustard. Construct lasagne with noodle and sauces. Top with cheeses. Bake until golden.

*or use store-bought sauces

Truffle brie

vegangluten-freesoy-free

Place truffle brie on a platter Serve with fruits, crackers, or baguette.

Blueberry Muffin Overnight Oats

vegangluten-free optional

Combine Just Date Syrup, oats, milk, and chia seeds. Compote: Roast blueberries mixed with syrup and lemon zest. Layer oats with blueberries & compote. Add toppings.

Crab-free Cakes

vegangluten-freenon-GMO

Bake crab-free cakes in oven Serve with lemon wedge. Eat with spicy vegan mayo.

Kale and OmniPork Wontons

vegan

Filling: Mix meat with kale, spices, oil, and ginger juice Stuff dumpling in wrap. Cook in water. Chili oil*: mix soy sauce, sesame oil, bean paste, vinegar, and aromatics

*or use store-bought chili oil

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