January 14, 2021 / Lyn Jones / 0 Comments
makes 10?
Ingredients
Dumpling mixture
- 1 large shredded carrot
- 8 minced mushrooms (oyster, button or shiitake mushrooms)
- 1⁄4 cup minced green cabbage
- 1 tsp sesame oil
- 1⁄2 tablespoon soy sauce
- 1⁄2 tablespoon olive oil
- 1⁄2 tablespoon minced garlic
- 1 tsp minced ginger
- 1⁄4 tsp white pepper (add more to your liking)
- chili flakes
- sesame seeds
- wonton wrappers (make sure they are vegan!)
- salt & pepper to taste
Broth
- 3-4 tablespoons Coconut milk
- 1/4 cup sriracha (less if you want less spicy!)
- 3/4-1 cup of vegetable broth
- 1 tsp red chili flakes
- 1 tsp sesame seeds
- 1 tablespoon sesame oil
- 2 tablespoon soy sauce
1. Start to make your dumpling mixture by shredded your carrots, garlic + ginger. Mince your mushrooms + mix in a bowl with sesame oil, soy sauce olive oil, white pepper, chili flakes, sesame seeds + salt & pepper to taste.
2. Make your dumplings by forming them in your favourite shape (you can do a triangle shape by just folding over or pleating the dumplings. You can do this by stuffing the dumpling, taking both sides together and slowly pleating the sides, folding over with both fingers to create each pleat).
3. Once all your dumplings are formed, toast the bottoms of the dumplings in a pan with a drizzle of olive oil. In the meantime, make your broth by mixing your coconut milk, sriracha, vegetable broth, red chili flakes, sesame seeds, sesame oil + soy sauce in a saucepan until all the flavours are absorbed and it becomes a creamy broth.
4. Plate your dumplings + spoon over the broth, top with sesame seeds + green onions, serve + enjoy!
September 17, 2017 / Lyn Jones / 0 Comments
This will make for a light and nourishing lunch or dinner . Something magical happens when coconut milk mixes with the spice of ginger and chili, citrus, lemongrass and tamari into a creamy sauce. Mung beans, and later spaghetti squash absorb the flavors of the sauce, while broccoli and carrots provide a freshness and crunch. The garnish of toasted sesame seeds and herbs adds a bold finishing touch.
for the spaghetti squash
1 medium spaghetti squash
coconut oil
sea salt and freshly ground black pepper
for the lemongrass mung beans
1 tablespoon coconut oil
2 tablespoons toasted sesame oil*
2 stalks lemongrass – bruised with the back of a chef’s knife and chopped finely
1 tablespoon grated ginger root
2 cups sprouted or cooked mung beans
2 teaspoons sriracha (hot sauce)
1 tablespoon lime juice
2 teaspoons brown rice vinegar
sea salt
2 cups broccoli florets
2 large carrots – julienned
3/4 cup coconut milk
2 tablespoons tamari (try miso?)
toasted sesame seeds
1/4 cup chopped spring onions
basil or cilantro leaves
to cook spaghetti squash
Preheat oven to 400 F. Cut squash in half lengthwise and remove the seeds. Rub the flesh with coconut oil and sprinkle with salt and pepper. Place onto a rimmed baking sheet, cut side down. Bake for 30 minutes or longer, until soft throughout. Let cool.
to make lemongrass mung beans
Warm up coconut oil and 1 tablespoon of sesame oil in a large saute pan over medium high heat. Add lemongrass, ginger, mung beans, sriracha, lime juice, rice vinegar and a pinch of salt. Saute for 4-5 minutes. Add broccoli, carrots, coconut milk, remaining 1 tablespoon of sesame oil and soy sauce. Stir over the heat for another 3 minutes. Remove from heat.
to assemble
Scoop out the spaghetti squash and distribute between bowls. Spoon lemongrass beans and veggies over the squash. Sprinkle with toasted sesame seeds, green onion and basil/cilantro leaves.
- Heat pressed sesame oil (but not toasted) is used for higher temp cooking or frying/stir frying. And – toasted sesame oil is a SEASONING oil that you add for flavor. If you got a bad taste from toasted sesame oil – then you added too much or overheated it!