CELEBRATE LIKE A VEGAN

I was at a Korean restaurant not long ago and fell in love with the look of their King Mandu (Fried Dumplings Fit for a King). Unfortunately I wasn't able to taste as they were filled with pork. My friends were raving about the texture and size of the dumplings. After a closer visual inspection I decided that the dough used to make those wrappings for the dumplings was not at all different for my everyday flour tortilla recipe. I set out to do the experiment in the workshop. It turned out better than I ever expected. I used my flour tortilla dough and made mini tortillas about 6" diameter. They were easy to stuff with the recipe that follows and sealed on the edges with just a little water. We pan fried the dumplings in a mixture of half vegetable and olive oil. It took about 1 tablespoon of each. Let's hope you try the recipe and let me know how you liked it. As always feel free to send me a message if you have any questions. Ingredients: 1/2 cup of red le...

Last week was a very busy week setting up the workshop for a series of cooking videos that will be coming up in the next few months. It left the crew tired and very hungry at the end of the day so when someone suggested ordering a pizza, I knew it was time to spring into action. While everyone was arguing about the toppings and which restaurants had vegan options I went to the fridge and took out some of the dough I keep for just an occasion. The dough is very simple. If you are like me, you’ll keep some on hand in the fridge or in the freezer where it can last for months. In a few minutes the smell of fresh pizza permeated through the shop and everyone was munching on fresh pizza that satisfied everyone since they got to pick exactly the toppings they wanted. Ingredients: Quick Dough: 1 cup all-purpose flour 1/4 Tbs sea salt 1/2 cup filtered water 1 Tbs coconut milk (family’s secret ingredient) Pesto: 1 bunch of basil 3 garlic cloves 1/4 Tbs sa...