Kimchi Fried Rice

Kimchi Fried Rice

Ingredients:
1/2 cup chopped onion
1 cup chopped well-fermented Kimchi with 1/4 cup Kimchi Juice
3 cups cooked rice (white or brown)
2 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/2 tablespoon soy sauce (adjustable to your taste)

Optional:
1 Packet of Stevia-preferred (other sweeteners can be used)
1 to 3 Tbs Gochujang (Korean Red Pepper Paste)
Any kind of meat (pork is the best choice)
Fried eggs
1 sheet roasted dried seaweed, shredded

For garnish:
Chopped green onion, roasted sesame seed and roasted seaweed

Directions: 
In 12"frying pan, add oil and cook onion on medium high 30 second. Add Kimchi, juice, sugar, and red pepper paste, cook for 1 to 3 minute.
Add rice, stir and mix well with cooked kimchi mixture.  Add soy sauce and sesame oil, mix well.
Turn off the stove.
Serve immediately, sprinkle with green onion, sesame seed, and seaweed.

Basic Sauerkraut

Sauerkraut is probably the most well-known lacto-fermented vegetable. They need only 2 ingredients to make healthy, delicious sauerkraut at home. Natural fermentation process provide probiotic-rich. 

Ingredients 
1 medium cabbage
1 tablespoon coarse salt

Materials you will need:
1 Quart wide mouth glass jar with lid
Knife or food processer
cutting board
Large mixing bowl
clean river rock for weight and cover cabbage down
*The cabbage must be completely submerged underneath a brine in order for the lactic acid bacteria to proliferate.

Directions:

1.  Rinse cabbage in cool water.  Discard outer loosen leaves.

2.  Quarter the cabbage with a large knife and remove the core.

3.  Thinly slice the cabbage with a knife or food processor. Make the thin slices as uniform as possible so it will ferment evenly.

4.  Transfer cabbage to a large bowl. Add salt and mix well.

5.  Massage or knead the cabbage with clean hands until the liquid runs about 5 minutes or leave the cabbage in a bowl 45 minutes to 2 hours until liquid runs. Make sure to cover the bowl so moisture stays with the cabbage.

6.  Transfer the cabbage to a clean mason jar a few handfuls at a time, stopping each time to press the cabbage into the bottom of the jar with your hand to work out any air pockets before you add more cabbage.  Repeat this adding and pressing until all of the cabbage has been packed tightly into the jar. Leave few inches top of the jar. Also have some brine on the top of the cabbage.

7.  Place a well sized of rock that is small enough to goes in the jar and big enough to cover the cabbage as much as you can. Optional: Place cabbage leaf (or kale, chard leaf works also) on top the shredded cabbage.  Press the rock and wight down the cabbage. Brine should extend 1 inch or more above the cabbage.

8. Culture at room temperature for at least 2 weeks or until desired flavor and texture are achieved.
If using a tight lid burp daily to release excess pressure.

9. Once the sauerkraut is finished,  discard the liver rock or weight. Put a tight lid on the jar and move to cold storage or keep it in the refrigerator. The sauerkraut flavor will continue to develop as it ages. It will be good for 3 to 6 months.

*You can ferment sauerkraut for a few days before moving to cold storage, but giving sauerkraut a lower temperature and longer fermentation time can develop the flavor and texture a little better.

Apple Cole Slaw 

Ingredients:

3 cups shredded green cabbage 
1 cup shredded apple
1 carrot, finely grated (optional)
1/4-1/2 teaspoon celery seed (optional)
Black pepper to taste

*I used "Cole Slaw" bought at the store

Dressing:
2 packages of stevia powder
1/4 teaspoon salt
3 tablespoon apple cider vinegar
1 tablespoon avocado oil (or other healthy oil)

Directions:

In a medium bowl combine all slaw ingredients.
Add all the dressing ingredients, toss well to combine.
Or in a small bowl whisk together all dressing ingredients until well blended; pour over the cabbage mixture; toss well to combine.

Refrigerate for 2 hours or more before serving

Black Bean Burgers
Makes 12

Ingredients:

2 large sweet potatoes
1 or 1 1/2 cups cooked black beans, rinsed and well drained (I used dry beans)
1 or 1 1/2 cups cooked brown rice (soak rice overnight)
1/2 cup pecan meal (or very finely chopped, or any nut meal)
1/2 cup finely diced green onion or red onion
2 tsp ground cumin
1 tsp smoked paprika (optional)
1/4 tsp each salt and pepper or to taste
1/4 tsp chipotle powder (optional)

FOR SERVING

Sliced avocado
Sprouts, lettuce
Sliced onion
Sliced tomato
Roasted green chili pepper

Directions:

Bake sweet potatoes 400 degree until soft and tender. about 30 minutes. or steam sweet potatoes until tender.  Set aside. Reduce oven heat to 375 degrees if you bake the burger.
While potatoes are baking, Rinse well soaked rice and cook.

Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup cooked rice, green onion, nut meal and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or nut meal of the mixture feels too wet. It should be very moist but moldable.

Lightly grease a baking sheet and lined a 1/4 cup sweet potato mixture to the baking sheet and gently press down to round burger shape. The thinner you press them, the faster they will cook, but no need to go too far, just a gentle press will do.
Or I use a griddle or non stick fry pan instead of the oven.
Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in the ensure even cooking. The longer you bake them the firmer and drier they will get.

Serve on thin buns or I use sliced sprout wheat bread or atop a salad with sliced avocado, red onion, greens, and ketchup, mustard, mayonnaise, or salsa.

Store leftovers covered in the fridge for up to a few days.
Freeze for longer storage.

Garlic Chive Dumplings

My first garlic chives from our garden this year! They survived through winter and came out so beautifully!
I want to make salads, and dumplings with these precious garlic chives.  It is so simple and easy to make it.  It tastes fantastic!

Ingredients:

1 dumpling wrappers (round or square)
Warm Water (or egg white)

For filling
1/2 of the tofu package (extra firm, or firm)
2 cups of cut garlic chives
1/2 TVP (Texture Vegetable Protein) - optional
1/2 teaspoon salt and 1/4 teaspoon pepper
1/2 teaspoon sesame oil

For dipping Sauce:

2 teaspoons Bragg Aminos (soy sauce alternative)
1 teaspoon apple cider vinegar
2 teaspoons water

Directions:

Wash garlic chives and cut into 1/4 inches.  Set aside.

In a mixing bowl, combine tofu and TVP then mash it together until tofu is fine grain.

Combine rest of the filling ingredients (garlic chives, salt, pepper, and sesame oil) to the mashed tofu mixture.

Mix well and combine all together.

Place a 1/2 teaspoon of the filling in the middle of the wonton wrapper and seal it tight into whatever shape you want to make.

I usually make it into a half moon shape or square.....there are many different kinds of shapes you can make with them if you'd like to have some fun with it!

Boil it in water.
steam it.
or fry it.
Make it into a dumpling soup (some may call wonton soup), it's so great for cold winter days!

Vegetable Dumplings (Pot – Stickers)


Ingredients:

Won Ton (Dumpling Wrapper) Skin
Warm water or 1 egg white

For Filling:
½ Tofu - Drain water out as much as possible
1 cup of small size TVP (Texture Vegetable Protein)
2 cups of steamed Cabbage (chopped) - Squeeze water out
1 cup of Onion (Chopped)
1 cup of Shiitake Mushroom (socked & chopped) – Squeeze water out

For dipping Sauce:
2 Tablespoons Braggs Aminos (soy sauce alternative)
1 Tablespoon Vinegar
1 Tablespoon Water
½ Teaspoon Agave Nectar
1/8 Sesame oil (optional)
1/8 Cayenne Pepper (optional)
1/8 Crushed roasted sesame seed (optional)


Step 1
Mix Tofu and TVP well until tofu is mashed fine grain in a medium mixing bowl.  Add rest of filling ingredients to tofu mixture, season with salt, pepper, garlic powder and sesame oil, mix well until combine together.

Step 2
Lightly moisten the edge of the wrapper in Egg white or warm water.

Step 3
Put a spoonful of the filling in middle of the wrapper.

Step 4
Fold in wrapper into half moon or triangular shape & seal it tight with your fingers

Step 5
boil it in water.

A medium pot, add 4 cups of water to a boil.  Add 5 dumplings into the boiling water at a time.

Step 6
when dumplings just comes up to surface of boiling water, use small strainer to remove from the boiling water to the plate.

Or you can quickly plunge to cold water to cool it.

Serve as warm or cold with sauce.


Also you can steam it or fry in oil (avocado oil, coconut oil, or ghee).

Serve it with sauce or make Dumpling Soup

*fresh freeze the extras on a tray. Then put them in freezer bags so they don't stick it each other
and keep it in the freezer until use it.

Zucchini Dumplings

So simple anyone can make it anytime! It taste clean and delicious!

Ingredients:

1 package dumpling wrappers (wonton wrappers)

For Filling:
2 zucchinis
1 teaspoon sea salt
6 dried shiitake mushrooms (soak it overnight)
1/4 teaspoon salt or 1/2 teaspoon liquid aminos (soy sauce alternative)
2 teaspoons sesame oil
1 teaspoon minced garlic (optional)
pinch of black pepper (optional)

For dipping Sauce:
2 teaspoons liquid Aminos (soy sauce)
1 teaspoon vinegar (or lemon juice)
2 teaspoon water

Instructions:

1.  Cut zucchini into thin discs and then julienne cut those discs then sprinkle with 1 teaspoon of salt.  Let it sit for about 20 minutes.  Gently squeeze the liquid out from the zucchini.

2.  Thinly slice shiitake mushrooms and cut roughly. 

3. Heat pan - medium high, add 1 teaspoon sesame oil and fry zucchini until moisture dries out. Transfer to large plate, spread it around to cool.

4.  In the same pan on medium high, add 1 teaspoon sesame oil, fry mushroom with salt or soy sauce until its dry and lightly browned.

5.  Combine zucchini and mushroom.

6.  Lightly moisten around the edge of the wrapper with egg whites or warm water.


7.  Put a spoonful of the filling in middle of the wrapper.

8.  Fold wrapper into half moon or triangular shape & tightly seal it with your fingers.

9.  In a medium pot, add 4 cups of water and bring to a boil.  Add 5 dumplings into the boiling water at a time.

10.  When dumplings come up to surface of the boiling water, use a small strainer to remove from the boiling water to the plate.

Or you can quickly plunge to cold water to cool it.

Serve warm or cold with sauce.