In a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the chopped white button mushrooms and the sliced baby Bella (cremini) mushrooms with 2 teaspoons of tamari. Sauté over medium-high heat until all (or most) of the water has been released from the mushrooms, then remove from the pot and set aside. Carefully wipe out the bottom of the pot with a clean, damp cloth and add the diced onion, sauté until soft, about 7 to 9 minutes. Add a splash of water here and there to prevent burning, then add the finely minced garlic. Sauté over medium heat for 30 seconds. Add the tomato paste, then all the remaining ingredients (including the mushrooms), except the cooked linguini. Simmer for 5 minutes to allow the flavors to marry. Taste test the flavor, add more seasoning, if needed.⠀⠀Take some of the sauce and mix it with the cooked linguini. Then serve with additional sauce over top and your favorite toppings. Turn on post notifications to stay updated with our latest posts⠀
Mix flour, yeast & sugar in a bowl, then add-in wet ingredients. Using a dough hook, knead the mixture until a soft dough forms. Turn dough onto a floured surface, & knead for 4-5 minutes until you see a smooth top. Let the dough rest in a bowl for 30 minutes, covered.
Meanwhile, in a heated pan with 2 teaspoons oil, sauté ginger, mushrooms & garlic until fragrant. Add cabbage & sauce, cook for 2 minutes & spoon mixture into a bowl. Continue to sauté kale with a little oil & salt, then add to cabbage mixture along with chopped scallions, minced ginger, carrot & drizzle of sesame oil.
To make the buns, turn dough onto a floured surface & roll into a log. Divide log into 20-25 pieces & roll each one into a ball. Take 1 dough & flatten it slightly with your palm, then using a roller, roll it to about 3 inches round by leaving a good thickness in the middle. Place a heaping tablespoon of filing & pleat to seal.
In a heated pan with a drizzle of oil, place buns sealed side down & pan fry for 30 secs until the bottom turns light brown. Slowly add in hot water to cover ~1/3 of the buns, place lid over & turn heat to low-med. Cook until all water is absorbed.Serve warm with homemade chili oil in soy sauce.
1. Heat the oven to 350F. On a lined baking tray, bake the tofu until lightly golden for around 25 mins. You can opt to pan fry the tofu in some oil if you’d like.⠀
2. Mix all the sauce ingredients together. Make sure the cornstarch is diluted.⠀
3. Heat a pan. Add in 1 tbsp oil. Sauté the onions until tender. Add in the bell peppers, carrots, and cabbage. Sauté until cooked, around 10 minutes. ⠀
4. Add in the tofu and cooked noodles. Pour in the sauce mixture. Sauté for another 3-4 minutes until the noodles have absorbed the sauce. Turn off heat and then garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!⠀
Prepare the dough by sifting the flour into a large bowl. Then add the olive oil, salt, turmeric and a 1/4 cup of water.Using a fork begin to mix the dough. Occasionally adding more water in. Add the water in slowly because you do not want to add in too much.Once the dough is shaggy looking using clean hands begin to knead the dough.Knead the dough for 4-5 minutes until a smooth dough ball has formed. Add in enough water to make the dough come together. I added in a little more than a 1/2 cup of water.Once the dough is smooth and formed into a ball, cover it and refrigerate until ready to use. *if you would like to do this in a stand mixer simply add all the ingredients to the bowl then when ready add the dough hook attachment and knead until smooth.To prepare the filling take the spinach and microwave it or let it thaw on the counter. Then use a paper towel to squeeze the excess water out of the spinach.Once the spinach is dried out crumble in the tofu, then add the non-dairy milk, seasonings and vegan mozzarella.Using the back of a fork mash everything down. You can also do this step in a blender or food processor.Take the dough ball and cut it into 4 even pieces. Take two pieces and place them back in the fridge.On a floured and clean surface take one of the dough balls and begin to roll it out. This will take about 3-5 minutes when using a rolling pin. You want to roll it out very thin to be almost see through. You can also use a pasta attachment or pasta machine to do this as well.Repeat this process with the other dough ball.Then spoon out about 1 tbsp of filling onto one of the rolled out pasta doughs.I like to do 2 rows of 5-6 depending on how much space there is.Then use your finger to rub water in between the filling scoops.Place the other rolled out pasta dough on top and press down with your hands to get the pasta sheets to stick together.Then using a pizza cutter, knife or ravioli cutter you can begin to cut out the ravioli.Using a fork dipped in flour seal the outside edges and place the prepared ravioli on a floured dish. Repeat until all the ravioli have been made.Then repeat steps 10-17 with the other dough balls and remaining filling.When ready you can add the ravioli into the water. Cook for 3-4 minutes or until they float to the top.To make a very easy sauce add all the ingredients into a large sauce pan.Remove the cooked ravioli and place into the sauce pan to absorb the flavor.Finally, when all the ravioli are done plate them up with some extra sage leaves, sea salt and red pepper flakes.
Toast 1/2 cup pine nuts on medium heat until just turns golden brown. (Careful not to burn as they toast quickly.) In food processor, blend :toasted pine nuts, 3 cups basil leaves, 4 minced garlic cloves, 1 tbsp nutritional yeast, 2 tbsp lemon juice, about 1/4 cup water. Once finely minced and blended, add 1/4 cup hummus and blend until fully incorporated. Taste and add salt/black pepper as needed. Transfer to bowl and mix in desired amount of cooked pasta, cooked mushrooms and lightly steamed broccoli. .
Add in the cooked rice noodles, sesame oil, crispy garlic and onion salt in a big bowl (set aside).
Place a spring roll wrap onto a towel and fill it with all the fresh veggies and top some cooked glass noodles. Make a sausage like shape out of the fillings at one end of the wrappers. Fold sides in and begin rolling the spring roll. At the end of the rolling seal it by moistening the edge with water.
Heat the oil over medium-high heat. Fry the rolls and ensure turning frequently until the spring rolls turn golden brown. Finally serve with any your favourite dipping sauce.
Add walnuts, nutritional yeast and garlic to a food processor and pulse until finely chopped. Add kale, basil and lemon juice and pulse again until everything is very finely chopped. While food processor is running add olive oil in a steady stream, stopping to scrape down the sides once or twice. Add salt to taste. For a smoother pesto add more olive oil. Store in fridge or freeze in an ice cube tray for easy use later!
Place julienned bok choy in a large bowl with 2 tsp salt, using your hands, gently massage salt into veggies. Set aside for 15-20mins.
In a heated pan with 1 tsp oil, sauté mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside and pan fry mashed tofu for 2 minutes (or until brown), season with salt.
Place both ingredients in a big bowl. Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy.
Add tofu mixture, starch, combine well & season if needed.
Place a dollop of mixture in the middle of your wrapper, moisten side with water and pleat to seal.
Place wontons on a steamer basket and steam for 15mins in high heat.