Creative Easy Onion Pancakes

Ingredients: Dumpling wraps, green onions, salt, olive oil.

1. Two dumpling wraps, put green onions in between, use a little bit water to close them together(same as closing an envelope).

2. Fry them in the oil until each side is brown and crisp.

3. Sprinkle some salt on top.

Super easy, super fast, and super tasty!

Radish Kelp Soup

Ingredients: 3 medium size daikon radish, kelp, kale, soy sauce, olive oil.

(Serving size: 2)

1. Chop daikon radish to 1/2 inch thick pieces.

Chop a small amount of kale leaves into thin strips.

Sautee radish and kale in a pan for about 8 mins until the radish is browned on each side.

2. Add 4 cups of water, 3 teaspoons soy sauce to the pan.

Add a hand full kelp into the soup.

Cover it, cook about 10 mins until the radish is tender.

Kelp is the best natural source of Iodine. Including some Iodine in our diet can effectively help regulate thyroid function, decrease radiation absorption, aid weight loss and reduce fatigue.

We can find Kelp at most of the Asian market. Kelp we buy from the store is usually dried and salted. But it is very easy to prepare. Usually there is no need to add additional salt to the kelp dishes, and it is very easy to use scissors to cut the kelp into any shape you want. If we cook kelp in a soup then no soaking required before cooking. On the other hand, if we cook it without water, we need to soak it in water until tender before cooking. It usually takes less than 10 minutes.

Reverse Green Onion Pasta

Green onion is not just a seasoning. Let's start reversing your old way of thinking. Let green onion be the leader of the dish. This is based off a traditional Chinese recipe (onion oil noodles/pancakes).

Ingredients: 5 bunches green onions, minced garlic, leeks, 1 medium size zucchini, pasta/noodles, salt, olive oil. 

1. Chop 4 bunches of green onions, 1 inch long,

Chop 1 medium size zucchini,

Chop 1 small leeks into very thin slices, about 1/8 inch,

Mince 1 bulb of garlic.

Sautee them together in a pan about 5 mins.

2. Stir in cooked pasta. Stir fry about 3 mins.

3. Thinly chop another bunch of green onions, 1/4 inch.

Sprinkle them at the last minute. 

Add salt. 

Stir. 

Remove from  the heat.

Vegan Chilaquiles

Ingredients: Tortillas, kale, enoki mushrooms, soy sauce, vinegar, olive oil

1. Cut tortillas into thin strips. Thinly chop kale and enoki mushrooms.

2. Sautee kale and enoki mushrooms.

3. Add tortillas strips to the veggies. Cook until slightly brown.

4. Add some soy sauce and vinegar to taste.

Chilaquiles can be made any way you want. Basically it is made by fried tortillas cooked in salsa. This is just one simple way. I also baked some cauliflower on the side.

I cooked the veggies first because tortillas may absorb all the oil. It may make it hard to sautee the veggies.

Meaty Mixed Greens

Ingredients: Mixed greens, bread, minced garlic, balsamic vinegar, olive oil, salt

1. Tear up the bread and mix it with different greens

2. Mix minced garlic with olive oil and let it chill for a while to avoid the spiciness

 (You can decide the amount of oil and garlic. I prefer to let every piece of food to have a thin layer of oil. )

 3. Add a little bit of balsamic vinegar and salt to taste

Try baked kale chips instead of pita chips

1. Heat oven to 350F
2. Arrange torn kale leaves on a baking sheet
3. Drizzle with 2 Tbsp olive oil, seanson with salt
4. Bake, rotate once, until crispy, 12 to 15 mins
5. Toss with lemon zest

From magazine

Stuffed Chilies

Yellow chilies stuffed with mushroom, tofu, shallots and  lemon juice.

Prepare chilies:

1. Roast chilies on a pan without oil until each side is slightly burned.

2. Soak the chilies in cold water.

3. Peel off the burned skin. Open the chilies gently. Remove the seeds.

4. Set aside.

Prepare the stuffing:

1. Cut firm tofu, mushroom, shallots into little cubes.

2. Cook them in olive oil until tender.

3. Add salt, black pepper and soy sauce to taste.

Stuff the chilies:

Stuff the chilies. Squeeze some fresh lemon juice on top.