"Crab" Rangoon

Crab Rangoon was one of my favorite appetizers to get when I went to Asian restaurants. As a vegan, it is rare to find exclusively vegan Asian spots that have vegan crab Rangoon. So I decided to create my own to make my vegan take-out dreams come true.

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Vegan Crab Rangoon 


Filling: 

1/2 cup vegan cream cheese (highly recommend that you use Kite Hill brand)

1/4 cup heart of palm, finely chopped 

1 seaweed nori sheet, crumbled into small pieces (I used teriyaki flavor but you can use whatever flavor you desire)

2 tbsp shredded carrots 

1 tbsp sliced green onion

2 tsp sesame oil

2 tsp agave 

1 tsp soy sauce (can use coconut aminos/tamari if avoiding wheat/soy)

 

Remaining ingredients: 

Wonton wrappers (make sure they are vegan friendly)

Oil for frying 

Water for pressing wonton ends


  1. Place all the filling ingredients into a bowl and mix together.

  2. Place about 1 tbsp of filling into a wonton wrapper. Fold ends to make a triangle. Use water to press ends together firmly to ensure they stay closed. Repeat until you used all the filling. 

  3. Heat oil over medium heat on stovetop. 

  4. Place 2-3 “crab” rangoons in at a time and fry for 2-3 mins and flip 1 & 1/2 mins in. 

  5. Repeat until they are all cooked. 

  6. Serve with soy sauce, sweet chili sauce or sriracha mayo! Enjoy!

Charmaine SimmonsComment
Cinnamon Toast Crunch Donut

What is one cereal that you were in love with as a kid that you still eat faithfully now? Mine is Cinnamon Toast Crunch except now I eat the organic version because it is actually vegan. Nevertheless, I randomly got the idea of making this beauty of a donut and I know baby Char would be drooling over this for sure. Shoot, current adult Char is drooling over this.

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Cinnamon Toast Crunch Donut

Makes 6 donuts 


1 cup flour

1/2 cup plant-based milk

1 tsp baking powder

1 tbsp flax meal

1 tsp vanilla extract 

1/2 cup sugar 

4 tbsp melted vegan butter (can also use coconut oil)

2 tsp cinnamon 


Cinnamon glaze:

1 cup powdered sugar 

2 & 1/2 tbsp melted vegan butter 

1 tsp cinnamon

1 tbsp non-dairy milk

1/2 tsp vanilla extract 


Vegan Cinnamon Toast Crunch cereal for topping (I use Cascadian Farms brand) 

  1. Preheat oven on 375 F

  2. Oil donut pan with coconut oil or vegan butter 

  3. Place flax meal in a small bowl w/ 2.5 tbsp water. Let set to form “egg like” consistency 

  4. Place dry ingredient in a large bowl (flour, sugar, cinnamon, baking powder, baking soda) and mix well

  5. Add wet ingredients (melted vegan butter, non dairy milk and vanilla extract) and mix to form dough. 

  6. Place dough into a piping bag or a large ziploc bag and cut end of ziploc bag.

  7. Place dough into each doughnut holes

  8. Place doughnut tin in the oven and bake for 18-20 min. (If using silicone pan, place pan on a baking sheet before placing in the oven)

  9. While donuts are in the oven, make the cinnamon glaze.

  10. Mix all ingredients to make glaze in a bowl and sit aside.

  11. Remove donuts from oven and let cool for 3-4 mins before removing from pan. 

  12. Dip each donut in cinnamon glaze and top with Cinnamon Toast Crunch cereal. 

  13. Enjoy! 

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Charmaine SimmonsComment
Fried Oyster Mushroom Po Boy Sandwich

I can still remember the first time I visited New Orleans and took my first bite of a po boy sandwich. I was drowning in all the rich flavors and loved every moment of it. Creating the veganized version of this culturally popular sandwich was truly nostalgic in the best way possible. I guess it is time to visit New Orleans again or maybe I can make another one of these sandwiches and pretend like I am there.

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Fried Oyster Mushroom Po Boy Sandwich


Marinade:

  • 4-5oz oyster mushrooms (16-20)

  • 2 tbsp flax meal

  • 6 tbsp water 

  • 3 tbsp Old Bay seasoning 

  • 1 tbsp garlic powder

  • Dried basil

  • 1 cup unsweetened nondairy milk

  • 2 tbsp Worcestershire sauce

  • 1/4 cup Apple cider vinegar (can use lemon juice as well)

  • 1-2 cups of oil for frying


Breading:

  • 1/2 cup panko breadcrumbs

  • 1/4 cup corn meal

  • 1/4 cup flour 

  • 2 tbsp Old Bay seasoning 

  • 1 tbsp garlic powder 


Remoulade:

  • 1/2 cup vegan mayo

  • 1 tbsp hot sauce (can add more depending on your preference)

  • 1 tbsp relish

  • 1 tbsp pickle juice (can use lemon juice as well)

  • 1 tsp minced garlic 

  • 1 tsp onion powder 


Sandwich prep:

  • Hoagie rolls 

  • Vegan butter 

  • Minced garlic (can use garlic powder as well)

  • Tomato 

  • Lettuce 

  • Sliced pickles


  1. Place flax meal and water in a bowl. Mix and let sit for 5 mins to form into a “flax egg” 

  2. Place all the other marinade ingredients into a large zip lock bag with the oyster mushrooms. Add flax egg into the bag. Shake everything together and place in fridge for 15-20 mins. 

  3. While the mushrooms are sitting in the marinade, mix all the ingredients together to make the remoulade. Sit aside. 

  4. Heat oil on stovetop over medium-low heat to prepare oysters for frying. 

  5. Mix ingredients to make breading. 

  6. Place marinated mushrooms into breading. Make sure each mushroom is evenly coated and place into hot oil. (Make sure oil is actually hot before placing mushrooms in oil)

  7. Fry each mushroom for 2-3 mins and remove from oil. Place fried mushroom pieces into a strainer to remove excess oil. 

  8. Once you’re close to done frying the mushrooms, spread butter onto your hoagie roll. Add on the minced garlic (or garlic powder) and toast the bread in the oven on 350F for 4-5 mins. 

  9. Take bread out the oven and spread remoulade on it. Then add on the lettuce, sliced tomatoes and sliced pickles. 

  10. Top with the fried oyster mushroom pieces and drizzle a bit more of the remoulade on top if you desire.

  11. Enjoy! 

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Charmaine SimmonsComment
Crunchwrap Supreme (Veganized Taco Bell)

Ingredients:

  • Flour tortilla (get the largest ones you can find)

  • Tostada shells

  • Chopped tomato

  • Shredded lettuce 

  • Veggie beef crumbles (I get mine from Trader Joe’s but Gardein or Beyond Meat make some as well as other store brands) 

  • Vegan Queso cheese (recipe can be found in Simply Vegan)

  • Garlic powder 

  • Onion powder 

  • Cumin

  • Vegan sour cream (you can by the Tofutti one or you can make your own)

  • Sour Cream recipe:

  • 1/2 cup vegan cream cheese 

  • 2 tbsp tahini

  • 1/2 cup water 

  • 1/4 cup fresh lime juice

  • 2 Tbsp olive oil 

  • 2 Tbsp chives 

  • 1 clove of garlic, minced (or 2 tbsp garlic powder) 

  • 1/4 tsp salt) 


  1. Place all ingredients except the oil into the blend and blend until smooth.

  2. Slowly add in the oil while the blender is still running. 

  3. Taste and add more water or spices to your desired taste. 



Instructions: 


  1. Place 1 tbsp of oil into skillet over medium heat and add veggie beef crumbles. Season “Meat” with garlic powder, onion powder, cumin. 

  2. Use spoon to scoop meat into the middle of the flour tortilla. Use about 2-3 scoops of veggie meat. 

  3. Drizzle on the vegan queso cheese on top of the veggie meat crumbles. 

  4. Place a tostada shell on top of the meat crumbles and cheese.

  5. Add the shredded lettuce, diced tomato and sour cream. 

  6. Break off the edges of the tostada shell so you can properly fold the tortilla without it ripping. 

  7. Start folding the tortilla by 1/8 so it can all be evenly folded. 

  8. Place 1 tbsp of any oil of your choice into a skillet over medium heat 

  9. Place the Crunchwrap in the skillet with the closing part faced down so it can cook first! Cook on that side for 3-4 mins or until it is crispy golden

  10. Flip over and cook the other side for an additional 3 mins or until that side is golden as well.

  11. Remove from heat and cut in half with a knife. Enjoy w/ salsa, guacamole or any sauce of your choice. 

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Charmaine SimmonsComment
Pumpkin Donut With Cinnamon Maple Glaze

Fall is finally here which means one thing: PUMPKIN EVERYTHANG! Well not for everyone but I am the typical basic person who love pumpkin anything as soon as its cooler than 70 degrees outside. These donuts will surely put you in the autumn mood no matter what time of day you munch on them. The cinnamon maple glaze adds a special flavor that pairs well with the pumpkin packed sweetness.

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Pumpkin Donuts With Cinnamon Maple Glaze 


Makes 6 donuts 

1 cup gluten-free flour (can use all-purpose if you are not gluten-free) 

1/2 cup coconut or brown sugar 

1/2 cup canned pumpkin purée 

1 tbsp flax meal 

1 tsp baking powder 

1/4 tsp baking soda 

1 tsp vanilla extract 

1 tsp pumpkin pie spice 

4 tbsp melted vegan butter (can use olive or coconut oil as well) 


Cinnamon Maple Glaze:

1/2 cup maple syrup 

1 tbsp cinnamon 

1-2 tbsp coconut oil

1/2 cup organic powdered sugar 


  1. Preheat oven on 350 F

  2. Oil donut pan with coconut oil or vegan butter 

  3. Place flax meal in a small bowl w/ 2.5 tbsp water. Let set to form “egg like” consistency 

  4. Place dry ingredient in a large bowl (flour, sugar, baking powder, baking soda) and mix well

  5. Add wet ingredients (pumpkin, melted vegan butter, and vanilla extract) and mix to form dough. 

  6. Place dough into a piping bag or a large ziploc bag and cut end of ziploc bag.

  7. Place dough into each doughnut holes

  8. Bake for 13-15 min or until donuts are golden. 

  9. Let cool for 7-10 min before removing from donut tin. 


Cinnamon Maple Glaze: 

  1. Place all ingredients into a bowl and mix until well combined.

  2. Dip each donut into the glaze and let cool for glaze to set. 

Charmaine SimmonsComment
Spicy Teriyaki Stir Fry

Any sort of Asian noodle dish will always be a favorite of mine. This dish is near and dear to my heart because I make the sauce from scratch and it is the best. Being soy-free and gluten-free, this spicy sauce is a dream come true for people with food allergies for sure. 

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Spicy Teriyaki Stir Fry

Sauce:

1/2 cup coconut aminos

1/2 cup water 

3 tbsp agave or maple syrup 

2 tbsp coconut sugar 

1 tbsp corn starch 

1/2 tsp ground ginger 

1 tsp garlic powder 

1 tsp cayenne

2 tsp crushed red peppers (plus extra to sprinkle on top of dish, optional)

Rest:

Noodles of choice

Head of Broccoli, chopped

1 red bell pepper, sliced

Sliced carrot (1-2 carrots)

 

1. Cook noodles as instructed on package

2. While noodles are cooking, sauté the chopped broccoli, sliced red bell pepper and sliced carrots for 5 mins in a tablespoon of oil or water. 

3. Mix all ingredients to create sauce in a bowl then pour into the saucepan of sautéed veggies. Stir in and let sauce thicken.

4. Once sauce is thickened, add in drained and cooked noodles. Stir in until all of the noodles are coated.

5. After noodles are coated and food is fully heated, remove from heat and let cool for 3-5 mins. 

6. Sprinkle extra crushed red peppers and serve. Enjoy!

 

 

Fried Jackfruit Nuggets

My favorite after-school meal when I was in middle school and high school was "chicken nuggets and fries". Well, since we do not eat animals over here I decided to find my own way to recreate a childhood food favorite. These jackfruit nuggets are soy-free and gluten-free yet taste just as good as the nuggets from when I were younger. 

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Fried jackfruit nuggets

 

1 can of jackfruit, drained and rinsed

Wet ingredients: 

1/2 cup unsweetened plain plant milk 

1 tsp Apple cider vinegar 

3 tbsp hot sauce 

Dry ingredients: 

1 cup flour 

1 tbsp corn starch 

1 tsp garlic powder 

1 tsp onion powder 

1 tsp cayenne

1 tsp paprika 

1 tsp pepper 

Dash of salt 

Oil for frying

 

Place plant milk, Apple cider vinegar and hot sauce into a bowl and mix together 

Place oil on the stovetop over medium heat to warm up for frying 

In another bowl, place all dry ingredients together and mix well. 

Dip each rinsed jackfruit piece into the wet batter to make sure that the entire piece is wet. Then add it into the dry flour mixture. Dip it back into the wet batter then back into the flour mixture. (The double batter method)

Repeat until all jackfruit is battered. 

Place jackfruit into hot frying oil and cook until all sides are golden brown. Make sure you consistently flip it to ensure it won’t burn on one side. 

Remove from oil and use a strainer or paper towel to get rid of excess oil. 

Dip into any sauce of your choice and enjoy! 

Spicy Taki Elotes

It is never a bad idea to treat yourself and indulge into a spicy vegan dish. If you know me, you know that I am always down to treat myself since I eat majority whole plant foods and fruit. These Taki elotes are definitely something I recommend you try out. I grew up loving Mexican corn "elotes" so making this one 100% vegan was a dream come true for me. 

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This spicy Taki elote surely will take your street corn dreams up a notch but in a good way. Get your mouth ready for this fiery goodness. 

 

Vegan Spicy Taki Elotes

Corn on a cob/husk

A bag of Taki Fuego flavor, crushed (fuego is one of the only Taki flavors that is vegan. I believe there is another flavor but please make sure you read the label before grabbing)

Chipotle veganise (vegan mayo; I use the Follow Your Heart brand but Hampton Creek makes one as well)

Regular veganise (vegan mayo)

3-4 tbsp lime juice 

Hot sauce (use one of your choice)

Dried or fresh and finely chopped cilantro, optional

Ziplock bag 

 

Instructions

Roast the corn on the grill and in the oven. (If using oven, bake on 350F for 30 mins.)

Spread the chipotle veganise on each piece of corn. 

Place the crushed Takis on a plate and roll each piece of corn in the Takis. Use your fingers to press them down a bit to make sure it sticks to the corn. 

Add a couple of drops of hot sauce onto each piece of corn. 

Place a couple of scoops (about 5 tbsp) of regular veganise in a bowl with the lime juice. Mix together and place the mixture into a ziplock bag. Poke a tiny hole in the bag and drizzle the cream onto each piece of corn. 

Sprinkle on the cilantro if you desire to add it. 

Enjoy! 

Sweet Potato and Mushroom Burger

SHE THICK! By she, I mean these delicious gluten-free and soy-free sweet potato and mushroom burgers. These tasty burger patties only take 5 ingredients to make and are truly mouth-watering. A sweet and savory combination is sure to have your taste buds going wild. Time to fire up the skillet and get to cooking. 

 

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Sweet Potato and Mushroom Burger (serving: 5 burger patties)

1 large sweet potato, skinned + diced

5 Bella mushrooms, sliced

1/4 red onion, diced

1/2 cup brown rice, cooked

2/3 cup of gf Panko breadcrumbs + extra 1/4 cup for rolling burgers (if not gluten-free, use regular panko breadcrumbs)

2-3 tbsp olive oil or coconut oil, for cooking 

 

Place diced sweet potato chunks into a pot with water over medium heat and let boil for 20 mins or until the pieces are softened. 

In another pot, place 1/2 cup of brown rice with 1 cup water and cook. 

Place chopped mushrooms and onion  in a saucepan over medium heat and sauté until grilled to your desire. 

Drain sweet potatoes and mash in a large bowl. 

Add cooked rice into the bowl with mashed sweet potato. 

Add in the grilled mushrooms and onion. Mix them in with the rice and potato. Use a potato masher to mash them together. 

Add in the 2/3 cup of gf panko breadcrumbs. Use a spoon to mix them in. 

Use your hands to turn the mixture into patties. 

Sprinkle the extra breadcrumbs on a plate and place each patty on the plate to pat the breadcrumbs on the top and the bottom. 

Add oil into a saucepan over medium heat. Cook each patty for 4 mins on each side or until each side is golden brown. Top with vegan cheese if you desire. 

Eat patty on a bun or lettuce wrap. Enjoy! 

Red Curry Mac and Cheese With Broccoli

Nothing screams comfort food more than a nice warm bowl of mac and cheese. Growing up, I settled for boxed Kraft mac and cheese for random weekday dinners which was not high-quality at all yet I was a sucker for it. Now that I am vegan and cook for a living, I decided to step my standards up a notch with this bowl of red curry mac and cheese with broccoli. It is gluten-free, soy-free and nut-free while being packed with vitamins and nutrients. Who said comfort food can't be healthy? 

A beautiful combination of the classic cheesy flavor of mac and cheese with a punch of spice that curry gives make this dish something that will stand out at a dinner table. 

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Red Curry Mac and Cheese with Broccoli

A head of broccoli, chopped in florets

Gluten-free macaroni or spiral noodles 

1/4 cup gluten free panko bread crumbs + nutritional yeast mixed together (optional)

1/4 cup of vegan cheddar shreds (I used So Delicious; optional)

Drizzle of olive oil

 

Red curry Mac and cheese sauce: 

2 cup potato (diced large)

1 cup carrot (diced large)

1 cup + 1 tbsp unsweetened original Plant based milk

2/3 cup Nutritional yeast

1 tsp Acv 

4 tbsp red curry paste (about a full 4oz jar)

1 tsp cayenne 

3 Garlic cloves minced 

Pinch of salt 

 

Preheat oven on 350 F

Place the diced potato and carrot into a pot in water over medium heat. Boil until softened. 

While potatoes and carrots are cooking, add broccoli florets into another pot in water over medium heat. Cook for 10-12 minutes or until the florets are softened. 

In another pot, cook pasta according to instructions on packaging. 

Once potatoes and carrots are softened, drain water and add into blender with the rest of the ingredients to make the red curry cheese sauce. Blend until you get a creamy consistency. 

Drain the broccoli florets and mix them into the drained pasta. Pour on the cheese sauce and mix well together. Mix in the cheese shreds if you choose to use them. 

Pour red curry Mac and cheese into a lightly-oiled baking sheet or case iron skillet. 

Drizzle some olive oil onto the bread crumb mixture and sprinkle it on top of the Mac and cheese. 

Bake for 20 mins + 2 mins on HI broil. 

Remove from oven and let cool for 5 mins before serving. 

Enjoy!