Which brings me to these seriously tasty tofu skin rolls that sound a lot more complicated than they are. Just think of it as a new way to enjoy tofu.
You’ll love this san choy bau. It’s actually mushroom-free. I toyed with the idea of adding mushrooms for some meatiness but I’m not the biggest fan, and I really want to show you that there’s so much more to vegan meals than mushrooms.
A few years ago I came across sweet potato noodles in an Asian grocer and I bought them because they were surprisingly gluten-free. The noodles sat on a shelf in my cupboard for a good six months before I finally settled on what I would do with them: make japchae, also known as Korean glass noodles.
Finding sweet potato noodles can sometimes be like finding a needle in a haystack. Without them I could have gone for regular rice noodles, or even pasta but I decided to push myself towards something even healthier and landed on zucchini noodles.
The day I perfected my recipe for pad Thai was the day I stopped ordering it from Thai restaurants. Another way I describe this recipe is ‘better-than-Thai-restaurant pad Thai’ and when something has a name like that, why would you order in? OK, I know why, because you have nothing in the fridge or pantry, and/or you’ve had a rough day and just can’t. I get it, I’ve been there.
Remember when I told you about my love of dumplings? Well, I’m back to profess my love once more. Life isn’t the same without them; I miss them terribly and think about them daily. That’s why I’m back with another batch – although these ones are very different from the last.
These bad boys are filled with what you might expect from a vegetarian dumpling but best of all, they are allergy and tummy friendly. Essentially, you’ll be transported to intolerance-friendly Chinatown at first bite. Closing your eyes might help if you’re anything like me and haven’t quite mastered the art of folding rice paper rounds to make dumplings look like dumplings.