Tag Archives: Asian

Asian Invasion Vegan Potstickers

1 May

It has been sooo long since I have posted on here… Son’s birthday, sister’s birthday, stomach flu up to wazoo, home repairs, two different zoo visits, etc… etc… etc… my son is now 2!!!!  The new two year old tantrums have opened a whole new world of parenting… here is his homemade white cake and buttercream frosting robot cake I made for his birthday in April, sort of homely looking but chock full of love:
I have been cooking up a storm, so many recipes to come.  First of all, I absolutely adore wrapped up Asian foods such as dumplings, wontons, potstickers, springs rolls, etc…etc… so I have created a vegan filling which can go in any of these wrappers. YES!!!


Servings:   about 56 potstickers ((6-12 people, depending on if it’s a side or main dish))


sesame oil
1 small cabbage sliced thin
3 grated carrots
1″ minced ginger
1 small onion or shallot
2-3 cloves minced garlic
vegan wonton or gyoza wraps
patience and love


Sautee the cabbage, carrots, ginger, onion, and garlic in a splash of sesame oil until all ingredients become soft ((about 5-7 minutes)) then add a splash of tamari, mix in, take off heat, and allow to cool.

2) Place a small spoonful onto each wonton wrapper ((so it doesn’t rip or spill out)), dip finger in a little water and rub along corners of wrapper, fold over and seal.  My first test-potsticker turned into more of a spring roll shape – sticky situation.


3)  Heat up some sesame oil in a pan on medium-high heat.  Pan sear the potstickers until golden brown on each side ((as shown below)).  You will definitely have to do this in groups.

4)  Once golden brown add a splash of water and small splash of tamari and cover with lid to steam the potstickers a little bit until all liquid evaporates.


READY TO SERVE!  These are delicious dipped in a tamari or soy sauce, sweet and sour sauce, or in my case a little bit of apricot preserves ((like heathy sweet and sour sauce)). Enjoy any day of the week, freeze them, make them for a party, great any time of the year etc…

Vegan Indian-Chinese Sweet Chili Garlic Potatoes

5 Apr

        Happy Spring!!!  Happy Easter!!!  It has been so long since I posted anything, March was a very busy month…  But after going to a delicious vegetarian Indian buffet with amazing food, my favorite option there were these amazing potatoes that had no name, but had a sweet tomatoey sauce and flavor, very hearty and flavorful with snowpeas as well.  I was sooo obsessed with these potatoes that when I got home, I was determined to find a recipe and recreate them.

     However, on my search to find this potato recipe, I found out 1) They are Indo-Chinese, not just Indian, and 2) All of the recipes had SO MANY ingredients… like over 15… SO I recreated my own version which was absolutely delectable.


       I meshed a bunch of the recipes I found together, and got the sauce down to MUCH fewer ingredients that anyone can easily whip together with things they already have in their cabinet/fridge.

Serves: 4-6 people


4 medium-sized potatoes
2 cloves garlic
2 tsp tomato sauce
1 tbsp cornstarch
red chilli powder to taste
salt to taste
1.5 tbsp peanut or canola oil

~ 3 cups broccoli
little splash canola oil

1.5 tbsp tomato sauce
3 tsp white vinegar
4 cloves garlic ((minced))
2.5 tbsp honey
0.5 tbsp oil

  Peel and cut potatoes into finger-like slices.  TWO OPTIONS HERE:  Option 1)  Combine potatoes, garlic, tomato sauce, chili powder, salt, and oil in a ziploc bag and shake until well blended.  Heat oven to 200, and lay potatoes on baking sheet, cooking for 35-40 minutes, flipping over potatoes halfway through.  Option 2)  Combine potatoes, garlic, tomato sauce, chili powder, salt, and cornstarch in a ziploc bag and shake until well blended.  Deep fry or sautee until potatoes turn golden brown in oil.


2)  In the meantime, sautee the broccoli in a little bit of oil on medium-low heat until slightly softened and bright green, then remove from heat.


3)  Also in the meantime, combine all sauce ingredients into a bowl, whisk together until completely combined.  Taste for salt and chilli heat.


4)  Add sauce to a sautee pan on medium heat, then add potatoes and mix together well, next add the broccoli, mix together and its done.


        I tried to make a “healthier” version of this recipe by sauteing the potatoes, but feel free to bake if you have more time, or deep fry, and create as much sauce as you like for these potatoes.  Also, snowpeas, green beans, or any other favorite vegetable you have can substitute for the broccoli.

Hope you try this out and enjoy!!!

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