Category Archives: Asian

Vegan ”Eggroll” Wrappers


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First of all, damn almost 2 months without posting.. shame on me! I was busy with my sweet little Axel’s first birthday, appointments for her, plenty for my big girl too, we had the final diagnostic after 2 1/2 years of tests, seing specialists, doctors and waiting. Axel finally had her surgery for her cleft palate, so few days at the hospital, more appointments.. and finally it was Christmas! hehe 😀


Here’s a super easy recipe to make your own wrappers without weird or egg-ingredients like the one from the store. By the way, I was shocked, a small box is 6$!!! 6$!!!! for flour and water!!! Pfffff!!!!!!




2 cups all purpose flour

1/2 teaspoon salt

1/2 cup warm water




In a bowl or with a stand mixer (with the dough hook), combine the flour and the salt.

Slowly add the warm water into the flour. You will see, the dough will be kind of tough. If you’re using your stand mixer, you can knead it with it, otherwise you will have to knead the dough by hand , on a floured surface for a good 5-10 minutes until you reach a smooth texture. Cover the dough and let it rest for 15-20 minutes.

For this part you can either do it with a rolling pin and some good old elbow grease or you can use a pasta maker to roll your dough. This is what I used. It’s way easier and faster with a pasta maker.

Cut the ball of dough in smaller parts, roll by hand a bit so you can fit the dough in the machine, then let the machine do it’s magic.

Once your dough is rolled, cut large squares.

To prevent them from sticking together or to store them, sprinkle (and you can be generous on that!) the wrappers with cornstarch before putting another layer on top.

Use or store.

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Vegan Asian style kale


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Today is Kale day so to ”celebrate” that, here’s a recipe where there’s plenty of kale, hehe.

When I did it, I used it as a side dish. It’s super easy, super quick and super delicious.

Kale is good.. EAT KALE!


4 (side dishes)


Olive oil

1 large kale (at least 3-4 cups)

1/2 small red cabbage

1 large carrot

1 medium onion

3-4 cloves garlic

large piece of fresh ginger, grated

(less or more depending on how you love ginger, I’m a fan so my piece was big, haha)

Salt/pepper, to taste

2 tablespoons sesame seeds

1 tablespoon sesame oil

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Wash and cut all the veggies. Don’t forget to remove the stem from the kale.

In a wok (or large skillet, but here I use my large cast iron wok) heat some olive oil over medium heat. Sauté the onion and garlic until the onion is starting to be soft. Add the ginger. Finish by adding the kale, cabbage and carrot, then turn up the heat a bit. Cook for 4-5 minutes while stirring often. Don’t over cook. the kale only need to be softened, no need to be all mushy.

Remove from heat, add the sesame oil and sesame seeds. Combine well.

Serve and enjoy.




Vegan Wonton Soup


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Every meat eater would be fooled by this vegan wonton soup.. (haha I have to try it with my dad!!) Anyway it’s a thousand times better than the ”Real deal”. I’m now a big ginger fan (don’t ask me what happened, I don’t know.. back in the days I used to hate ginger, now I could eat ginger all day long, haha (ginger and cilantro) so in my recipe there is a lot of ginger, not too much to be annoying, but enough to be powerful! yay! Power to the ginger! haha! 😉

Everyone should try making their own wrappers.. it’s super easy. Okkkk it’s more work than buying them but homemade is always better and so rewarding.

Usually I’m making my wontons/dumplings in another way, but today I tried my little press.. and it’s way easier, faster and they don’t open while cooking. No more empty wonton in the soup, that’s awesome!

Is there something better than a hot bowl of soup during a cold Canadian winter? 😀


Awwww I still can’t believe that last week little Axel turned 2 months already… time is going by soooooooo fast!!! Soon enough she’s be running around with her big sis and big bro.

Life is good.


45 pieces / 4-6 people



* 200g extra-firm tofu

* 6 garlic cloves

* 6 mushrooms

* 6 green onions

* A big chuck of peeled ginger

* 2 medium size carrots

* 2 tablespoons soy sauce

(I use the real deal, not the super salty kind that you can find at the grocery store)


* 4 cups all purposed flour

* 1 teaspoon salt

* 1 1/3 cups water ( a little more if needed)


* 12 cups vegetable broth

* 5 tablespoons soy sauce

* 4 teaspoons sesame oil

* 3 tablespoons grated ginger

* 1-2 green onions, sliced

GARNISH (optional)

* Green onions, sliced

* Cilantro, chopped

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* In a food processor, combine garlic, ginger and tofu. Pulse until the tofu is all crumbled. Put the mixture in a large bowl.

* In the food processor combine the carrots, green onions and mushrooms. Pulse until everything is all in tiny tiny pieces. Combien this mixture to the tofu mixture in the bowl. Add the soy sauce and set aside.

* With a stand mixer or by hand, mix the flour, salt and water together. Knead the dough until you reach a ”smooth” dough texture. Let rest at least 10-15 minutes (it will become softer).

* For this step I used my pasta maker, but if you don’t have one, there no problem, you can just use a good old rolling pin. divide the dough in few balls, roll them a little bit then press them with the pasta maker (or with the rolling pin). the dough need to be thin, not to thin to break, but thin enough. (who loves a wonton with tons of dough… not me!) Cut squares.

* Now it’s the longest step starting… the one where you have to form all these wontons. Like I said before, I used a little press (filling in the middle, water on the side), but you can form your wonton by hand too. You put some filling in the middle, put a little water on the dough them form a triangle.

* Once all the wontons are done you can start the broth.

* In a large pot, combine the vegetable broth, grated ginger, soy sauce, green onions and sesame oil. Bring to a boil (medium-high heat) . Add the wontons. Boil until they are all floting on top, you’ll see it’s hard to miss when they are cooked because they will also change color.. they will become kind of glossy and translucid.

* Garnish, serve and enjoy! 🙂

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Vegan Red Cabbage Chow Mein


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The other day I found the idea of a cabbage chow mein online.. but my husband and I tried it with few changes and we were not satisfied at all, so I did it all over again, changing everything except the concept of a cabbage chow mein, hahaha! This time it’s delicious, yay!!

It’s a super simple dish, very cheap to make and packed with flavor!!!

I’m such a big fan of red cabbage, it’s so delicious!! (well green cabbage is good too) and packed with vitamins and antioxidants.





* Olive oil

* 1 large onion, into wedges or slices

* 4 celery stalks, sliced

* 1/2 small red cabbage (around 3 cups), shredded or chopped

* 225g cooked ramen noodles

(make sure the one you buy are vegan, I saw some with eggs in them)


* 6 garlic cloves, minced

* 3 tablespoons grated ginger (I used fresh ginger)

* 2 tablespoons brown sugar

* 1/2 cup soy sauce (the real deal)

* 1/2 cup japanease teriyaki sauce

* 1/4 teaspoon black pepper

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* For the sauce, combine all the ingredients (ginger, garlic, black pepper, soy sauce, teriyaki sauce and brown sugar) in a bowl, mix well and set aside. You can ajust the ingredients if you like too, some people don’t like that peppery taste, some love more salt.. it’s like you want.

* In a wok (mine is cast iron), heat oil. Saute onions and celery for 3-4 minutes until they are starting to be tender. (but still crunchy, not all mushy). Add the cabbage and cook for another 2-3 minutes. Add the cooked noodles and the sauce.

* Combine well and heat through.

* Serve and Enjoy.