Notes

• Yield: 4
• Preparation Time: 10
• Cooking Time: 45
• Ratin: Child friendly

Equipment

Dumpling Wrappers

Ingredients

• 250g All Purpose Flour
• 1/4 tsp Sea Salt
• 150ml Boiling Water

Directions

1. Add flour, salt and boiling water to bowl and mix till you have a consistent dough ball.
2. Set aside the dough ball for 45min (make filling)
3. Poke a hole in the center of the dough ball and squeeze out to a large ring.
4. Cut into 2 equal pieces and roll out further till 20mm diameter.
5. Cut each each roll into 20mm long pieces, then roll each flat with a small diameter rolling pin.

Shitake Dumpling Filling

Ingredients

• 1 teaspoon vegetable oil
• 3 garlic cloves, crushed
• 2 green onions, thinly sliced
• 1 1/2 cups finely shredded wombok (Chinese cabbage)
• 1 small carrot, peeled, grated
• 50g shiitake mushrooms, finely chopped
• 1/2 x 225g can bamboo shoots, chopped
• 1 tablespoon light soy sauce

Directions

1. Heat oil in a frying pan over medium heat. Add garlic, onion, wombok, carrot and mushroom. Cook, stirring, for 5 to 6 minutes or until cabbage has wilted. Remove from heat. Stir in bamboo shoots and soy sauce. Cool for 10 minutes.
2. Place wrappers on a flat surface. Spoon 2 teaspoons cabbage mixture on 1 half of each wrapper. Brush edges with cold water. Fold over to enclose filling. Press edges together to seal. Place on a tray lined with baking paper.
3. Place a steamer lined with baking paper over simmering water. Cook dumplings, in batches, for 15 minutes or until tender and cooked through. Serve.

Pumpkin Dumpling Filling

Ingredients

• 2 tbsp vegetable oil
• 1.5 kg (3 lb 5 oz) jap or kent pumpkin (winter squash), peeled, seeded and chopped
• 1 tbsp finely chopped ginger
• 1 tsp cumin seeds
• 1 tsp freshly ground black pepper
• 1½ tsp salt

##Directions

1. Heat half of the oil in a saucepan over a medium heat, then add the pumpkin, ginger and cumin seeds.
2. Cover the pan and cook, stirring occasionally, for about 20 minutes or until the pumpkin is tender.
3. Remove the lid and cook, stirring often, for another 20 minutes, or until the liquid released from the pumpkin has evaporated and the mixture has thickened.
4. Season to taste with sea salt and pepper, then cool.

Notes

• Yield: 6
• Preparation Time: 10
• Cooking Time: 25 minutes
• Ratin: Child friendly

Equipment

• Wok

Ingredients

• 6 cups / 600 g large eggplant chunks
• 2-3 Tbsp oil
• 6-7 large garlic cloves
• 2 heaping Tbsp finely chopped ginger
• 1-2 Tbsp dried chili flakes (use less at first if you don’t want it to be so spicy, the spiciness also depends on the brand)
• ½ cup / 100 g cashews
• 2 ½ cups / 150 g sliced broccoli florets
• 2 cups / 150 sliced white mushrooms
• ½ tsp salt
• 1 cup / 240 ml hot water
• 2 slightly heaping Tbsp corn starch
• 2 cups / 480 ml cold water
• 6 Tbsp light soy sauce
• 2 tsp dark soy sauce
• ½ Tbsp white wine vinegar

Directions

1. Mix light soy, dark soy, cold water, and vinegar in a cup then disolve corn starch and set aside for later.
2. Steam the eggplant chunks for about 15 minutes until soft.
3. Heat up a pan and pour some oil in it.
4. Add finely chopped garlic cloves chopped ginger and cook till aromatic and cashews are golden.
5. Add sliced broccoli florets, sliced white mushrooms and salt and stir till broccoli changes colour.
6. Add soft eggplant, toss carefully.
7. Add sauce and toss carefully till cornstarch cooks (it goes darker).

Notes

• Yield: 3
• Preparation Time: 10min
• Cooking Time: 0min
• Rating

Equipment

• Large Clay Mortar

Ingredients

• 3 cloves Garlic
• 4 large Chili (seeded)
• 4 cups of Grated Green Paw Paw
• 1 grated Carrot
• 1 tablespoon Vegan Fish Sauce
• 2 tablespoon Light Soy
• 1 cup Lime Juice
• 2 teaspoons of Palm Sugar
• 1 bunch of Fresh Coriander

Directions

1. Smash Chili and Garlic to a paste.

2. Add remaining ingredients and pound till thorougly mixed.

3. Leave for 1hr, then serve.

Notes

• Yield: #
• Preparation Time: #
• Cooking Time: #
• Rating

Equipment

• Wok

Ingredients

• 1 cup of Tamarind Pulp
• 1 cup of Lime Juice
• 1 cup of Water
• 700g of Rice Noodle
• 500g of fresh Bean-sprouts
• 1 Grated Carrot
• 3 tablespoons of Palm Sugar
• 2 tablespoons of Peanut Oil
• 3 tablespoons of Light Soy
• 1/4 cup of Chopped Peanuts
• 2 red Chilis
• 1 White Onion
• 400g Hard Tofu
• Coriander

Directions

1. Mix Tamarind, Lime Juice, Water, Palm Sugar, and Light Soy and set aside.

2. Fry Peanuts, Chili and Sliced White Onion in Wok till aromatic.

3. Add Sliced Tofu to wok and cook.

4. Add Tamarind to the Wok, and add Rice Noodles. Cook till noodles are soft.

5. Stir in Bean-sprouts, Coriander and Carrot and Serve hot.

Notes

• Yield: 4
• Preparation Time: 10
• Cooking Time: 20
• Rating: Mild

Equipment

• Wok

Ingredients

• Yellow Chili Paste
• Coconut Cream
• 2 Diced White Potatoes
• 2 Diced Sweet Potatoes
• 1 White Onion
• 2 tablespoons of Light Soy
• 1 tablespoon of Coconut Oil
• Fresh Coriander

Directions

1. Fry yellow chili paste and sliced onion in wok with coconut oil.

2. Toss diced potatoes in the chili paste till covered.

3. Add Coconut Cream and Light Soy and reduce till potatoes are soft.

4. Serve hot with Rice and Coriander

Notes

• Yield: #
• Preparation Time: #
• Cooking Time: #
• Rating

Equipment

Ingredients

Directions

Notes

• Yield: #
• Preparation Time: #
• Cooking Time: #
• Rating

Equipment

Ingredients

Directions

Notes

• Yield: 4
• Preparation Time: 10
• Cooking Time: 45
• Ratin: Child friendly

Equipment

• Oven Safe Clay Pot

Ingredients

• 3 tablespoons veg oyster sauce
• 1 tablespoon canola oil
• 1 tablespoon light soy
• 1 spoon dark soy
• 1 teaspoon sessame oil
• 1 spoon corn starch
• 1 spoon chinese cooking wine
• 1 cup of dried sliced shitake mushroom
• 2 teaspoons of veg chicken stock powder
• 2 tablespoons grated ginger
• 2 spring onions finely sliced (green)
• 400g cubed silken tofu
• White rice

Directions

1. Fill the bottom 3rd of the claypot with rice and stock powder then add enough water to cook and put in a hot oven.

2. Mix the remaining ingredients in a bowl then add oils and

3. Once rice has absorbed enough water place the tofu cubes on top and pore the contents of the bowl over the top.

4. Cover then cook, serve with spring onions.

Notes

• Yield: 4 serves
• Preparation Time: 5min
• Cooking Time: 10min
• Rating: 3 Chili

Equipment

• Wok
• Rice Cooker

Ingredients

• 2 teaspoons Sichuan peppercorns
• 1/4 cup vegetable oil
• 1 teaspoon cornstarch
• 2 teaspoons cold water
• 1 1/2 pounds medium to firm silken tofu, cut into 1/2-inch cubes
• 1/4 cup textured veg protein
• 1/4 cup diced shitake
• 3 garlic cloves grated
• 1 tablespoon fresh ginger grated
• 2 tablespoons fermented chili bean paste
• 2 tablespoons Xiaoxing wine
• 1 tablespoon dark soy sauce
• 1 teaspoon masels veg chicken stock
• 1/4 cup finely sliced scallion greens

Directions

1. Heat half of sichuan peppercorns in a large wok over high heat until lightly smoking. Transfer to a mortar and pestle.

2. Soak TVP, stock powder, cornstarch and mushrooms in 1 cup cold water until rehydrated.

3. Add pepper corns back to the wok with oil, garlic, ginger, and chili bean paste and fry till fragrent.

4. Add wine, soy sauce, and TVP/Mushroom and bring to a boil and cook for 30 seconds until thickened.

5. Add tofu and carefully fold in, being careful not to break it up too much.

6. Transfer immediately to a serving bowl and sprinkle with remaining scallions and toasted ground Sichuan pepper.

7. Serve immediately with white rice.

Introduction

Vegan Cacciatore made from Sanitarium, Nut, or Gluten Roast,
cut into pieces tossed with flour and shallow fried

Other

Introduction

This is a simple recipe which we feed to the children.

Recipe

Ingredients

• Potato
• Masala Spice

• Olive Oil

• Hard Tofu

• Inari Sheets