Vegan duck and mushrooms dumplings

I love the sweet and salty flavour of these dumplings, punctuated by a 5-spice aroma. You can get mock duck from most Asian grocers.
Dumplings ingredients:

280g canned mock duck
1 clove garlic, minced
1 onion, diced
4 button mushrooms, sliced
2 dried shitake mushroom, soaked in water to soften and sliced
2-3 tablespoons soy sauce
1/4 cups stock
1/4 teaspoon ground 5-spice
250g dumpling wrappers
Dipping sauce ingredients:

1/4 cups soy sauce
1/4 cups rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1 chilli sliced
Dumplings method:

  1. Sautee onion in a non stick saucepan. As the onion start to caramalise, add water used to soak the shitake mushroom to prevent the onion for sticking to the pan. If you run out of the mushroom water, you can add some water.
  2. Add remaining ingredients and stock and continue cooking until the stock has reduced so you have a sauceless mix.
  3. Allow mixture to cool and remove duck pieces.
  4. Put mixture through the food processor. There is no need to push the mixture on the sides down. Some chunks is good for texture.
  5. Break duck pieces by hand into small chunky pieces and return to the mixture. You now have a filling that is ready to be wrapped into dumplings.
  6. Fill a dumpling wrapper with 1 teaspoon of the mixture, wet half the circumference of the wrapper, fold in half with the filling inside, so it now forms a semi-circle. Form pleats on the outside of the dumpling.
    1. See this dumpling video below to illustrate how it’s done. Credit to Delightful Vegans for this clip.
  7. Make as many dumplings as you have filling or the wrappers. It can be a difficult estimate to have the exact amount of filling for number of wrappers you have. If you have excess wrappers, they freeze well in a ziplock bag. If you have excess filling, they can be eaten on its own or with some rice.
  8. To cook the dumplings, in a hot non-stick pan, put in 1 tablespoon of oil. When oil reaches smoke point, put dumplings in the pan. Add 1/4 cups of water into the pan, it will sizzle. Cover the pan with a lid and turn the heat to its lowest plan and let the dumplings steam in the pan. Once the water is fully absorbed, turn the dumplings and put the lid on. Continue to do this until sides of the dumplings is browned.

Sauce method:

  1. Mix all ingredients together until the sugar has dissolved.
  2. Serve with slices of the chilli depending on how spicy you like your dumplings.

Vegetable dumplings (No oil option)

Making dumplings is always a family affair in my parents’ house. Someone is chopping with a cleaver, someone is kneading dough and many people are wrapping dumplings. These dumplings freeze well and can be added to soups or steamed up quickly for a quick dinner that feels extra fancy. You can pick up dumpling wrappers at all Asian grocers, and some supermarkets.
Dumplings ingredients:

2 cups shredded cabbage
1 small carrots, shredded
2 cloves garlic, minced
1 onion, diced
4 button mushrooms, sliced
1 dried shitake mushroom, soaked in water to soften and sliced
200g firm tofu, roughly mashed
1 small can of bamboo shoots, drained and chopped
1/2 teaspoon grated ginger
2 tablespoons soy sauce
1/4 teaspoon ground white pepper
500g dumpling wrappers
Dipping sauce ingredients:

1/4 cups soy sauce
1/4 cups rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1 chilli sliced
Dumplings method:

  1. Sautee onion in a non stick pan. As the onion start to caramalise, add water used to soak the shitake mushroom to prevent the onion for sticking to the pan. If you run out of the mushroom water, you can add some water.
  2. Add ginger and garlic. Then the tofu and all other vegetables except for the bamboo shoots.
  3. Sautee until cabbage softens, add soy sauce and white pepper and cook for a few more minutes. Allow the mixture to cool.
  4. Put mixture through the food processor. There is no need to push the mixture on the sides down. Some chunks is good for texture.
  5. Add the chopped bamboo shoots and stir through the mixture.
  6. Fill a dumpling wrapper with 1 teaspoon of the mixture, wet half the circumference of the wrapper, fold in half with the filling inside, so it now forms a semi-circle. Form pleats on the outside of the dumpling. See this dumpling video below to illustrate how it’s done. Credit to Delightful Vegans for this clip.
  7. Make as many dumplings as you have filling or the wrappers. It can be a difficult estimate to have the exact amount of filling for number of wrappers you have. If you have excess wrappers, they freeze well in a ziplock bag. If you have excess filling, they can be eaten on its own or with some rice.
  8. To cook the dumplings:

Oil free: place the dumplings in a steamer lined with baking paper for 10 minutes.
Non-oil free: In a hot non-stick pan, put in 1 tablespoon of oil. When oil reaches smoke point, put dumplings in the pan. Add 1/4 cups of water into the pan, it will sizzle. Cover the pan with a lid and turn the heat to its lowest plan and let the dumplings steam in the pan. Once the water is fully absorbed, turn the dumplings and put the lid on. Continue to do this until sides of the dumplings is browned.

Sauce method:

  1. Mix all ingredients together until the sugar has dissolved.
  2. Serve with slices of the chilli depending on how spicy you like your dumplings.

Hazelnut Chocolate Slice

I am a huge fan of hazelnut chocolate anything. Naturally, I had to come up with a hazelnut chocolate recipe that is as whole food plant based as possible. This is a super delicious slice that I make for special people in my life. You will find it a winner to bring to parties or batch and freeze in small portions to add as a lunch box treat.
Ingredients:

Slice

1/4 cup peanut butter
1 cup dates (soaked and drained to soften)
1/4 teaspoon salt
2 tablespoon flaxeed
3 tablespoon cocoa powder
1 cup raw hazelnuts
1 1/2 cups oats
1/4 teaspoon vanilla essence
3-4 tablespoons water

Topping (optional)

50g melted dark chocolate
Handful hazelnuts, chopped
1 teaspoon goji berries
Method:

  1. Toast hazelnuts in a pan until slightly browned. You can use roasted hazelnuts and skip this step, but I have found freshly toasted hazelnuts make the slice even more aromatic.
  2. Place dates in food processor and blend. Add remaining slice ingredients and continue to blend.
  3. Add the water teaspoon by teaspoon and stop once the ingredients come into a dough consistency.
  4. Line a square 20cm x 20cm cake tin with baking paper.
  5. Place slice ingredients into tray and press down with the back of a spoon until mostly level. Place in fridge for at least an hour.
  6. For the topping, melt the chocolate in a microwave oven for 30 seconds, or in a bowl placed over a saucepan of boiling water. If you are using the microwave, make sure you watch the chocolate so it doesn’t burn.
  7. Drizzle melted chocolate over slice. Sprinkle with nuts and goji berries.
    Return to the fridge for another 30 minutes before slicing and serving. If you are observing a strict while food plant based diet, you can leave this step out.

Apricot Orange Bliss Balls (No Oil, No Refined Sugar, Gluten Free)

I am loving these bliss balls that makes a great snack and is a good lunch box addition. However, it’s versatile enough that with an added splash of bourbon, it gives it that added depth of flavor that makes it a great after dinner sweetie for grown ups.

Ingredients:

1 cup dried apricots
1 cup ground almonds
1/4 cups oats (or walnuts for gluten free option)
1/4 dates soaked in hot water for 10 minutes and drained
1 teaspoon vanilla essence
1/4 teaspoons ground cinnamon
Zest of one orange
Pinch of salt
2 tablespoons desiccated coconut plus extra to roll the bliss balls in
1 teaspoon bourbon (optional)

Method:

  1. Place all ingredients in a food processor and blend until a doughy consistency.
  2. Scoop dough into 1 heaped teaspoon sized portions and roll into a ball with hands.
  3. Roll ball in desiccate coconut.
  4. Place in fridge for an hour to hold its shape.

Sausage Roll

Picnic and house parties continue over summer and these sausage rolls are the perfect things to bring with you to share with friends. Make sure to eat a few before you put them out, these will get gobbled up very quickly by everybody!
Ingredients:

1 onion chopped
2 garlic minced
1/2 cup roasted cashews
1/2 cup oats
1/2 cup basil leaves
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon onion powder
300g tofu drained
3 tablespoons soy sauce
2 puff pastry sheets
Plant milk for brushing the sausage rolls
Sesame seeds for sprinkling on top of sausage rolls

Method:

  1. Wrap tofu in a tea towel and place a heavy saucepan on top for 15 minutes to press out excess liquid.
  2. Sautee onion and garlic in 2 tablespoons of water until onion is translucent.
  3. Put oats in food processor until oats are chopped up.
  4. Add onion, garlic, cashews, tofu, herbs, spices and soy sauce and process until it resembles a paste.
  5. Divide paste in 2 and place in the centre of each pastry sheet. Alternatively you can also cut each pastry sheet into 4 squares and make smaller sausage rolls.
  6. Roll the pastry, brush with plant milk and sprinkle with sesame seeds.
  7. Bake in pre-heated oven 200C/400F for 20 minutes.