Vegan Seafood Soup

Ingredients: (3-4 Servings)

1 large daikon radish

8-10 shiitake mushrooms

A hand full of kelp

A hand full of green peas

1 inch ginger

vegan crab cake (optional)

sea salt

olive oil

1. Thinly slice radish, mushrooms and ginger.

2. Put a large stock pot or a large skillet over high heat.

Sautee ginger, radish and mushroom slices for 5 mins.

3. Add water until the food is covered.

Bring to a boil.

4. Add a hand full of green peas and kelp.

Bring to a boil.

Lower the heat and cover with lid.

Let it cook for 10 mins.

5. (Optional)

Add vegan crab cake for some extra seafood flavor.

Let it cook for 5 mins.

6. Season with salt.

Traditional Beijing Salty Sweet Bean Paste Noodle

Ingredients: (Serving size 3)

2 cucumbers

8 shiitake mushrooms

1 firm tofu

5 green onions (1 bunch)

4 cloves garlic

bean sprouts (or other micro vegetable sprouts)

grated ginger

olive oil

rice cooking wine

salty soy bean paste

sweet noodle paste (see pictures below)

asian style wide noodles

3 secrects of this noodle dish:

1. 绍兴料酒

Shao Xing rice cooking wine

2. 黄酱( a salty fermented soy bean paste)

 pronounce: Huang Jiang 

direct translation: yellow paste

on the left

3. 甜面酱 (a sweet fermented soy bean paste)

pronounce: Tian Mian Jiang

direct translation: sweet noodle paste

on the right

As long as we use these 3 ingredients, we can change other vegetables in the dish and still make authentic Traditional Beijing Soy Bean Paste Noodle.

1. Heat up a pan with oil (larger amount is better). Add cubed firm tofu. Cook 5 mins until they start to brown on one side. 

2. Add chopped shiitake mushrooms, greated ginger and minced garlic. Cook 5 mins.

3. Add cubed cucumbers, 6 tbsp rice wine, 1 tbsp salty bean paste, 1 tbsp sweet bean paste.

Mix them well and cook 10 mins. Stir every 2 mins. 

4. Add chopped green onions 1 min before killing the heat.

5. Pour these veggies over the noodles. Top with some fresh bean sprouts.

Gluten Free Veggie Pancakes

Ingredients: (make about 6 pancakes)

1 cup oat flour
1 cup water 

1/2 medium onion

1/4 large tomato

1/4 green bell pepper

5 small shiitake mushrooms

2 large kale leaves

1 green onion
3 cloves garlic 

1 tsp minced ginger

1/4 tsp tumeric

1 tsp red chili powder

salt to taste

Finely chop all the veggies. Mix them with seasonings, water and gluten-free flour, such as oat flour and garbanzo bean flour. Let it sit for 15 mins before cooking.

Heat a skillet with oil and pour the batter into it. You can use the back of a spoon to flatten the batter since the veggie chunks make it hard to get a good shape.