Baked Potato Skins

1. Carefully wash the potatoes

2. Arrange them in the oven under 400 F, bake 20 mins.

3. Take them out of the oven, let cool.

4. Cut them in half.

5. Scoop out the flesh leaving a thin layer behind.

6. Lightly grease them on both sides. ( any type of oil will do)

7. Place them back in the oven, 400 F, bake 15-20 mins on each side, or until crispy.

8. Sprinkle your favorite seasoning or top with vegan sour cream. Serve warm.

Arugula Sundried Tomato Vinaigrette

In a blender, blend until smooth: 

1 cup sundried tomatoes in oil

1/2 cup extra virgin olive oil

1/4 cup nutritional yeast

1 handful of baby arugula

2 inches piece leeks (the green part)

3 cloves of garlic

3 tbsp. rice vinegar (the clear one, not the dark one)

1 tbsp soy sauce

1 pinch of salt

Oil Free Quinoa Salad

Ingredient:

Precooked quinoa

Freshly chopped baby arugula, romaine lettuce, red cabbage, tomato, cucumber.

Freshly squeezed lime juice 

1 tbsp grape jam

Raw unsalted pistachios

Raisins
Dates

A pinch of salt to taste

Toss them up and enjoy.

Creamy Cauliflower with Coconut Milk

Ingredients:

1 head large cauliflower

1/2 can coconut milk

5 cloves of garlic, minced

1 tbsp freshly chopped rosemary

vegan margarine

sea salt

oil infused red chili pepper (optional)

Steam cauliflower florets until tender. Set aside.

In a pan, saute garlic and rosemary with vegan margarine until fragrant.

Add steamed cauliflower to the pan. Mash it with a wood spoon.

Add coconut milk to the pan. Mix well with the cauliflower mixture. Bring to a boil.

Turn off the heat.

Season with salt.

Top with oil infused red chili pepper. (optional)

Thanks to my brother-in-law for this delicious easy recipe.

Fight Flu with Medicinal Perilla Leaf Dish

Ingredients: (2 servings)

3 medium size cucumbers, diagonally sliced

a bunch of perilla leaves, finely chopped

3-5 cloves of garlic, finely chopped

1 tbsp soy sauce

1/2 tbsp vegan oyster sauce (optional, tastes slightly sweet)

With some oil in a pan, saute the cucumber slices until slightly brown and tender. 8 mins.

Add in chopped garlic, soy sauce, vegan oyster sauce. Stir to coat. 2 mins.

Add in chopped perilla leaves at the last minute before turning off the heat.

Medicinal fact about Perilla Leaf in Eastern Medicine:

The herbal name for perilla leaf is Zi Su Ye (紫苏叶) or Zi Su in Eastern Medicine. 

It is frequently used for cold and flu, especially with cough and stifling sensation in the chest, fullness in the abdomen, and nausea or vomiting. It can also be used to treat Restless Fetus Syndromes. The essential oil in perilla seeds is used to treat high cholesterol. 

Where to buy fresh Perilla Leaves:

Any major Asian market. (Chinese, Japanese, Korean)

See how Asians eat Lotus Root

Lotus Root is not a common vegetable in the west. But it is very common throughout Asia. We love that it is so crunchy and savory. We have created hundreds of different recipes for it. Here is how I cook Lotus Root with just 2 ingredients. 

Ingredients:

1 Fresh lotus root

1 bunch Chinese leeks

Prepare:

Peel and slice the lotus root.

Wash and chop Chinese leeks to 1 inch long.

Stir fry:

Stir fry the lotus root until slightly brown on each side. High heat. 7 mins or so.

Season with salt, nutritional yeast and red pepper flakes to taste.

Add the Chinese leeks at the very last min.

Mushroom Chickpea Pasta Sauce

1. In a pan, saute sliced button mushrooms, carrots, and a few peeled whole garlic cloves until very tender.

2. In a food processor, mix the mushrooms and carrots that you just cooked with 1 cup thoroughly cooked chickpeas along with salt, 1/3 cup olive oil and 2 tbsp lemon juice.

(The more tender the chickpeas, the more smooth the sauce.)

3.  Mushroom chickpea pasta sauce finished!

(If the sauce appears to be dry with well drained pasta, add some pasta water.)