I wish there was a way to convey the tastiness and simplicity of this through a photo! Truly, this is so easy and so delicious! You can whip this up in 15 minutes.
1 head of broccoli, chopped
3/4 cup almonds
2 celery stalks, chopped
2 spring onions, chopped
3 garlic cloves, crushed
3 Tablespoons coconut amino
Stir fry the garlic, onions and celery. Add in the broccoli and amino sauce.
Serve on fresh spinach with fresh avocado – or on rice or pasta if you prefer.
So simpleā¦so delicious š
These dumplings were an accident that went amazingly well! I wanted to create a dumpling filling of walnuts and mushroom base, but, lacking the right ingredients and not being well at the moment (and unable to venture to the shops), I did what I could with what I had. And ooooohhhh my goodness, they are yummy!
The dumplings in this picture is not gluten free, but uses dumpling wonton wrappers (becauseā¦not well at the moment). If you would like to make your own dumpling case gluten free, see here.
Ingredients:
1 cup finely shredded wombok cabbage
1 large carrot, peeled and grated
3 spring onions, finely diced
2 mushrooms, finely diced
2 garlic cloves, crushed
1 Tablespoon tamari
1 Tablespoon mushroom “oyster” sauce
1 tsp ground ginger
1/4 tsp dried chilli flakes
Combine all ingredients and mix the flavours through. Place a spoonful of mixture on to dumpling wrapper and fold together in desired shape. Perfect for frying or steaming. * Served with Asian greens.
*We did have both steamed and deep fried to try. The steamed ones were just as tasty but stuck to my steamer so they were not in good shape when I peeled them off! The picture dumplings were deep fried in rice bran oil.
Plant based Munchies 