Serves: 10 as a condiment

Prep Time: 10 minutes

Keeps well in the fridge for 2 weeks.

 

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1 1/2 pound cherry tomatoes, or tomatoes cut into large chunks

5 cloves Garlic, minced into a paste

2 tsp Sugar

5-6 springs Fresh Thyme or 1-2 tsp dried

1/2 to 1 cup Olive oil

1 1/2 tsp. Maldon Salt or Kosher salt

2 tsp. Balsamic vinegar

 

Preheat oven to 260 degrees

Place tomatoes in a glass baking dish. If your using cherry tomatoes leave them whole, if not chop your tomatoes into large chunks, about the size of cherry tomatoes

Add garlic, fresh or dried thyme and sugar and pour olive oil over the tomatoes until they are almost half submerged. Toss to coat well.

Add Balsamic vinegar, black pepper and Maldon salt. Toss to coat

Place in the oven and slow bake for an hour to an hour and fifteen, until tomatoes are wrinkles and mostly split.

Smokey Goodness

Serves: 3

Prep Time: 30-45 minutes

 

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1 large about 1 pound Sweet potato, peeled & cubed ( about 1" cubes)

1 large Chipotle chopped with the sauce-canned with Adobo sauce

1 Tbsp chopped Cilantro

1/4 cup onion, finely diced

 1 tsp. Apple cider vinegar

1 tsp. Sugar

1 clove garlic, minced into paste

1/4 cup Veganaise ( or mayo ) 

Salt & pepper to taste

 

Boil the cubed sweet potato in a pot of well salted water until just tender. Drain and cool to room temperature.

Once cool, add the onion, garlic, apple cider vinegar and sugar and mix well.

Season with salt and pepper to taste. 

Add the Veganaise and mix until well combined. 

Top with cilantro.

Taste again and adjust seasoning according to your preference.

 

Chocolate Heaven

 Double Chocolate Crinkle Cookies

Makes: 40-50 cookies

Prep Time: 30 minutes plus 1 hour of resting.

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 8 oz Dark Chocolate Chips

1 1/4 cup AP flour

1/2 cup of Special Dark Cocoa-sifted

2 tsp. Baking powder-sifted

1/4 tsp. salt

1 Stick/8 Tbsp/4 oz Vegan sticks or Butter

1 1/3 cup Light brown sugar-packed

1/2 cup Unsweetened Applesauce - or 2 eggs

1 tsp Vanilla

1/3 cup Soy milk or milk

 

Powdered sugar & granulated sugar to roll the cookies in.

 

Melt the chocolate in a double boiler or microwave being careful to not overheat or scorch the chocolate. and let cool, while prepping other ingredients.

 

In a large bowl, whisk together the flour, sifted cocoa, baking powder and salt, until well combined. 

In a stand mixer or mixer of your choice, on med-high speed, beat the Vegan butter and brown sugar for about 5-6 minutes until light an fluffy.

Scrape the bowl at least once.

Add the applesauce or eggs and vanilla slowly and beatuntil well combined.

Mixture may look curdled but it is fine!

Add the melted chocolate and mix on med-speed until combined, scraping the bowl as necessary.

 Next add half of the flour mixture, on low speed and mix until combined. 

Stream in the " milk" and mix until combined 

Lastly add the remaining flour and mix again until flour is combined. 

Cover the bowl with plastic and set in the refrigerator until firm enough to handle-about 1 hour. 

Preheat oven to 350 degrees

 

Set up two bowls, one with granulated sugar and another with powdered sugar.

Using a Tablespoon size scooper, scoop out a ball of cookie dough. Roll it first in sugar, and the pressing into powdered sugar and placing them well spaced, on a parchment lined sheet pan or cookie sheet.

Bake for 10-12 minutes until edges of the cookies are firm. 

The rest of the cookie will harden as they cool.

Do not remove cookies until they are completely cooled. 

Remove with an offset spatula if necessary.

 

 

Steamed Dumplings

 Vegan Steamed "Pork" Boa Buns

Makes 30 buns- 3.5 hours including rise time.

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Bun/Boa Dough

4 cups AP flour

3 Tbsp Sugar

1 1/2 tsp Salt

1/3 cup melted Earth Balance

3 1/2 tsp Instant dry yeast

1 to 1 1/2 cup of water

 

Parchment paper-cut into 2-3" squares, make 30

 

Add all ingredients to a large bowl and mix together until a rough dough forms. 

Transfer the dough to the counter, using flour to dust when necessary.

Knead the dough for 10 minutes either by hand or mixer.

( If using a mixer be careful to not over knead, start with 5 minutes and increase time if necessary to attain desired consistency )

The dough should be smooth and elastic. 

Form the dough into a ball and place in an oiled bowl, moving the ball around to cover the dough with a little oil. Cover loosely with plastic and then a kitchen towel. 

Place in a warm spot in the kitchen and proof for one hour.

 Make the filling

 

Vegan "Pork" Filling

 

2 cups of Vegan pork crumbles ( I use Wegmans brand)

** Substitute ground pork, beef or minced shrimp for a non-vegan option**

1/2 small Onion minced fine

1" piece of fresh Ginger, minced almost to a paste

2 large Garlic cloves, minced very fine

1 red Thai chili pepper ( or more to taste)

2 tsp. Sweet soy

 ( or 2 tsp soy mixed with a 1/2 Tbsp or more sugar)

2 tsp. Sesame oil

1 Tbsp Chopped cilantro ( optional)

Approx 1-2 tsp of vegetable oil for binding-omit this when substituting meat or shrimp

 

Mix all of the ingredients together well into a large bowl and add just enough oil that, when using your hands, binds the ingredients together, set aside

After Dough has risen for one hour, punch down the dough and divide into 5 pieces, working with one at a time, while cover the remaining pieces with plastic wrap.

 

Roll each piece, working with one at a time, into a log approx 10" long. Cut each log into 6 pieces or if your using a scale, into 30 gram pieces. 

Roll each piece into a ball and place on a floured sheet pan and cover with plastic wrap. This prevents the dough from forming a crust and inhibiting the rise. Continue until all 30 pieces have been rolled.

Cover with plastic wrap and kitchen towel and set aside to rest and rise for 30-35 minutes. 

While these are rising cut out approx 3x3 inch pieces of parchment, one for each dumpling.

 

Roll each piece of dough out into approximately 3" round, rolling out 3-4, while leaving the remaining pieces covered. 

Using a little water on your finger tips, lightly moisten the edges of each pieces, placing a small amount of filling in the center ( do not overfill)

and shape into your desired shape ( see the videos for instruction if necessary)

Place each finish dumpling onto a parchment square, and place back unto the plastic wrap to cover. Fill all pieces and set aside to rise an additional 35-40 minutes. If you wish to freeze some of the them, then after filling, prior to the remaining 30 minute rise, freeze and when ready to use, defrost, bring to room temp and rise another 35 minutes or so prior to steaming.

Prepare your steamer according to the manufacture and steam for 10 minutes. Enjoy!

 

Dipping Sauce

1/2 tsp minced Ginger

2-3 Tbsp Sweet Soy or more to desired taste

1/3 cup of Soy sauce

1/2 tsp toasted Sesame oil

1 Thai chili pepper minced *optional- to taste

2 scallion, white & green parts, chopped

Combine all ingredients well, and adjust the taste according to your preference