Tahini Mushroom Dumplings were inspired by my love for mushrooms, missing my favorite Beijing restaurant, Din Tai Fung, and what was left lurking in my refrigerator (waste not). Mushroom & veggie dumplings are my ultimate faves. Usually, I like them steamed, however, I was in the mood for some serious crispiness. I purchased some dumpling wraps last week and was itching to throw my shrooms in them! I decided Saturday was it, dumpling making day. So, I got out my mushrooms & wraps and then realized I had no idea what I was going to cook the mushrooms in. I ended up grabbing soy, dijon, white miso paste, and tahini. Holy sh#% balls! They were amazing! I stuffed 6 dumpling wraps, fried them, and served with a soy/Goddess dressing blend. Typically, my fave is soy & wasabi, OR soy and chili oil (ahhh… Din Tai Fung days…). I was crazy regretful that I had only opted to make 6! Who knew my kiddo would come over and go to town on them, too… which is why this also turned into a Greyson photoshoot. After all, he IS my most favorite subject. 😉 Hence the obscene amount of photos in this post.
I love sunny Oregon days. Especially when I have time to enjoy the outdoors and shoot some dope grub! Two for the win! Winter is coming. It’s frosty in the morning now. Last year, I missed 9 days of work due to snow days. Crazy! Portland wasn’t prepared for that kind of snow and did not have the resources to clean it up. Was insane! I cooked loads, drank loads of Pom juice mimosas, lit fire-after-fire, and played with my kiddo. Here’s to hoping for more snow days this year! I’ll make hundreds of dumplings! -FGG
- 10-12 mushrooms - diced (I used white mushrooms)
- 6 dumpling wraps
- 1 Tbl soy sauce
- 1/2 Tbl white miso paste
- 1 tsp tahini sauce (Trader Joe's make an awesome tahini sauce - different than their plain tahini)
- 1/2 tsp dijon mustard
- Oil for pan (I used 2 Tbl of sesame oil)
- Heat the pan on med and throw in all ingredients - mix well for about 3 minutes
- Remove from heat and let cool for 2 minutes
- Evenly distribute mushrooms over all six dumpling wraps
- To wrap, start at one end, fold and pinch, and continue this way (hint: use a little water on the wrap where you're pinching)
- Heat pan on medium high with oil (I used 2 Tbl sesame oil), add dumplings
- Turn dumplings as they crisp. Mine cooked for about 3 minutes total
- Serve with dipping sauce!
- My favorite dipping sauce is soy mixed with chili oil and a small flick of vinegar!
- Anchor Steam
Spicy Garlic Asian Noodles (Vegan) are one of my go-to meals for a few simple reasons: easiness, quickness, and deliciousness! They’re perfectly spicy, garlicky, and topped with 2 of my 3 most favorite veggies! Mushrooms & broccoli (spinach being the 3rd). I love leftovers as much as the next gal but I have had SO very many Thanksgiving leftovers that I’m ready to explode… seriously. I needed something easy and totally different than my T-day menu so I whipped up an oldie but a goodie: Spicy Garlic Asian Noodles (Vegan). Also, I’m a massive lover of all things noodles – Italian or Asian. I don’t discriminate. 😉
This slurp worthy dish is smothered in garlic, hot pepper, sesame, broccoli, and shrooms for your next noodle love affair. Noodle love affairs are some of my favorite love affairs. 😉 Although, I think my belly would disagree with the sheer volume of carbs I’ve consumed over the past week. It’s obscene and my wardrobe, once again, is suffering from a lack of vitamin D, as they’ve yet to see some outside sun because, well, the carb bloat this past week has been reeeaalll. Time for some serious yoga and Jillian Michael’s over the next month. Back to business so I can slurp up delicious noodles guilt free. Anyway, enough about my belly and more about this dish. It’s simple: It’s crazy delicious. Enjoy responsibly with yoga. Namaste, friends. MWAH! 😉
- 1 packet ramen or other Asian noodle
- 5 broccoli florets
- 1/4 cup mushrooms - sliced (I used white)
- 1 small chili pepper - finely sliced OR 1 Tbl hot sauce - like Sriracha sauce OR chili paste
- 1 Tbl roughly chopped cilantro
- 1 garlic clove - minced
- Sesame seeds for garnish (optional)
- 2 Tbl soy sauce OR Braggs Aminos (I use Braggs)
- 1 Tbl rice vinegar
- 2 tsp honey or agave
- 1 tsp sesame oil
- 1/4 tsp ginger powder
- Boil your water & start to cook noodles whilst chopping and mincing your herbs/veggies etc
- Heat a pan with sesame oil on medium
- Add garlic and stir for 1 minute
- Add mushrooms and soy and stir for 1 minute
- Add all other ingredients (including noodles) and stir for approximately 3-5 minutes more (broccoli should be cooked but still green and vibrant in color)
- Put in a bowl and garnish with sesame seeds
- Belgian style ale
5 Easy & Delicious Vegan Asian Inspired Meals is a compilation of recipes from my blog that I totally love! Going vegan from veg-head a few months ago has been amazing for me. I have loads of energy (pumpin’ my B12’s of course) and a lot less belly bloat. I remember, many moons ago, this being the case when I was vegan for 2 years. Asian food is a fabulous foundation for vegans because there is rarely any dairy (Indian food aside and sans meat of course) involved. So many flavors and veggies to play around and experiment with. I often do ‘inspired’ meals. For example, my Mexican Sushi Rolls. I am definitely not a ‘by the book’ kind of gal. I like to mix it up and use whatever ingredients are in my fridge. When you read my recipes, I encourage you to take your own creative license with them as well.
Get some chopsticks out, prepare to make yourself a hot and saucy mess, get together with friends, chow down with the fam, drink well, chat well, eat well, and appreciate the amazing conversations and moments that come from the kitchen to the table. Life is short. A recent and heavy loss reminded me of this, and she lived a beautiful 93 years. I’ll always have our family meals… politics, humor, tales from the times etc. In many Asian cultures, food is a time to be together. Click on the light green title of the recipe below the pic for the link to the recipe, and serve up your own good times and traditions… let the memories begin!
RIP, grandma. You’re my woman amongst all women. I’ll carry you with me forever and always. XOXO
Mexican Vegan Sushi Rolls! are so incredibly healthy, easy, and delicious. I wanted to do something unique with my nori rolls so I looked at what I had to get rid of in my fridge, and this idea rolled (hehe) right into my head. I had whipped up some fire roasted hot sauce last week with my various hot peppers that are pouring out of my garden. I smothered the inside (and out) with it. Of course, using store bought hot sauce will be just as amazing. From there, I added my sushi rice, and everything else from the recipe card below…
Everyone always assumes that I don’t eat sushi because I’m veg. Sushi is an awesome veggie or vegan food! You can put absolutely anything in it. The weirder the rolls, the better. At least in my humble opinion. 😉 Carrots, cucumbers, and avocado. That is primarily the “it” veggie sushi roll. Screw that! Shove some buffalo patties, chives, and pinto beans in there! Why not use tofu or tempeh? Go Italian style with some amazing Tofurky Sun-dried tomato/basil sausages and more. Go Greek with olives, tomato, and hummus, think of throwing some kind of veggie patty or a falafel in there! There’s no end to what you can roll into your nori. Obviously, swishing it down with some hot saki is highly recommended, or even encouraged. I live near a saki factory where you can go and taste the amazing flavors that sakis have to offer. Pretty dope! If I haven’t mentioned it before, I’m in love with living in Oregon again. Five years in China and I’m extra freakin’ in love with this orgasmic place! I get asked all the time why in the world I don’t live in New York (my home state), and I have one answer: The Pacific Northwest rocks!
Mexican Vegan Sushi Rolls! should be on your list of things to make this week. In addition to some cocktails, Halloween decorations, jack-o’-laterns, and costumes of course. 😉 Eat up and enjoy!
- 4 Nori wraps
- 3/4 C cooked sushi rice
- 1 vegan buffalo chicken patty (I use Boca) cut into strips
- 1 slice vegan cheese (I used Field Roast Chao - Tomato Cayenne) cut into strips
- A handful of chives cut in half
- 8 slices of cucumber
- 8 slices of carrot
- Optional: avocado slices (recommended) & cilantro to taste
- Pinto beans to taste (I dived 3/4 of a can)
- Hot sauce for inside and out - to taste
- Optional: Everything bagel seasoning for a garnish (I used Everything But The Bagel from Trader Joe's)
- Top each sushi roll with rice (split evenly among all 4 rolls)
- Add hot sauce on each roll (to your taste)
- Add beans
- Add cheese and buffalo patty
- Add carrots and cucumbers
- If using, add avocado and cilantro now
- Add chives
- Roll them up and lightly rub with water then sprinkle with everything seasoning
- Garnish with hot sauce
- Feel free to squeeze a fresh lime over those rolls!
- Hot saki OR Hefeweizen, Witbier, American Ales
Creamy Peanut Thai Noodles is my most favorite dish this summer. It’s right up there with my Crazy Creamy Pesto! I am a massive noodle lover, no doubt about that. Peanut noodles are always my fave and I have been perfecting this recipe forever! If ever there were a perfectly creamy and healthy noodle dish, this is it. Taking one for the win!
When I was living in China there was very little I could eat at Chinese restaurants. Din Tai Fung was my ultimate favorite place on the planet. One, because I could actually eat there. Two, because of their amazing dumplings, braised tofu, aaaand noodles! I have been on an epic quest to recreate those ‘noods’. In doing so, I concocted something I like even better! Score again! I make bucket loads of sauce and freeze the rest in small sized batches so that I can just take a meal-size out of the freezer when needed.
If you eat this and aren’t a sloppy hot mess, you’ve not enjoyed them properly. I wanna see sauce all over your pretty little face dripping down the noodles and your mouth. See G-man (below) doing just that. Hands and all! Now, go get your ‘noods’ on!
… getcha, getcha, getcha, getcha, getcha, your ‘noods’ on…
- 2 C raw and unsalted peanuts
- 1/2 C nutritional yeast
- 1 can (13.5 oz) coconut milk
- 3-4 Tbl Braggs Aminos or soy sauce
- 1 Tbl sesame oil
- 1 Tbl agave or honey
- 1 Tbl lime juice (optional)
- Sprinkling of salt if needed (I do not use)
- 2 tsp ginger powder
- Water for texture
- Noodles (asian-think ramen)
- Boil noodles
- Place all other ingredients in a strong blender/processor (I use my Vitamix) and blend
- Very slowly add water for a thinner (not too thin!) texture as you blend
- Pour amount needed over noodles and you're done!
- Freeze extra sauce