Mexican Potstickers with Chili Oil

Mexican Potstickers with Chili Oil

Potsticker heaven! with a homemade spicy chili oil makes for the best combo. A mix filled with bell peppers, onions, garlic, mushrooms and Mexican crumbles all wrapped tightly in potsticker wrappers, crisped and then steamed (I personally LOVE crispy bottoms).

Mexican Potstickers with Chili Oil
Mexican Potstickers with Chili Oil

Mexican Potstickers with Chili Oil

  • 1 1/2 cups Lightlife Mexican Crumbles

  • 1⁄2 cup red bell pepper

  • 1⁄2 cup onions

  • 1 tsp garlic

  • 1 cup mushrooms

  • around 15-20 potsticker/eggroll wrappers

  • Salt and pepper to taste

For the Chili Oil

  • 1/4th cup chili flakes

  • 1 tablespoon garlic powder

  • 1 tablespoon of salt

  • 1/2 cup vegetable oil

Directions

Start to make your potsticker stuffing by finely chopping your bell peppers, onions, garlic and mushrooms. Heat a skillet with a drizzle of olive oil and grill your vegetables with salt and pepper. Let sauté for about 10 minutes.

Next, add in your Meatless Mexican crumbles and let it cook all the way through with the vegetables.

While that’s cooking, heat a skillet up with 1/2 cup of vegetable oil for your chili oil. In a bowl, place your chili flakes, garlic powder and salt. Stir well. Once your oil is hot, pour over and let sit to allow the flavors to combine.

After your chili oil and meat mixture is done, get your potsticker wrappers and form your potstickers by placing your Mexican crumble mixture in the center and folding over, using water to keep the edges shut. Fry, steam and serve with your chili oil!

Keep up with me on Instagram at @lindseyeatsla!

Mexican Potstickers with Chili Oil

Vegan Dumplings with a Spicy Coconut Broth

Vegan Dumplings with a Spicy Coconut Broth

Working on my pleating grind, how did I do?! Vegan dumplings mixed with mushrooms, cabbage, carrots and loads of sesame oil and soy sauce, ginger and garlic. Paired with a spicy coconut broth with my fave Califia Farms Go Coconuts coconutmilk. It’s served as a hot broth but can work for the summertime as a cold sauce/broth as well. Seriously so easy and quick too (minus the pleating, that took more practice ;) 

Vegan Dumplings with a Spicy Coconut Broth

In the Dumpling Mixture

  • 1 Shredded Large Carrot
  • 8 minced mushrooms (you can use oyster, button or shiitake mushrooms) 1⁄4 cup minced green cabbage
  • 1 tsp sesame oil
  • 1⁄2 T soy sauce
  • 1⁄2 T olive oil
  • 1⁄2 T minced garlic
  • 1 tsp minced ginger
  • 1⁄4 tsp white pepper (add more to your liking)
  • Chili flakes
  • Sesame seeds
  • Wonton wrappers (make sure they are vegan!)
  • salt and pepper to taste

For the Broth

  • 3-4 T Califia Go Coconuts Coconutmilk
  • 1/4th cup Sriracha (less if you want less spicy!)
  • 3/14th-1 cup of vegetable broth
  • 1 tsp red chili flakes
  • 1 tsp sesame seeds
  • 1 T sesame oil
  • 2 T soy sauce

Directions

Start to make your dumpling mixture by shredded your carrots, garlic and ginger. Mince your mushrooms and mix in a bowl with sesame oil, soy sauce olive oil, white pepper, chili flakes, sesame seeds and salt & pepper to taste.

Make your dumplings by forming them in your favorite shape (you can do a triangle shape by just folding over or pleating the dumplings. You can do this by stuffing the dumpling, taking both sides together and slowly pleating the sides, folding over with both fingers to create each pleat).

Once all your dumplings are formed, toast the bottoms of the dumplings in a pan with a drizzle of olive oil. In the meantime, make your broth by mixing your coconut milk, sriracha, vegetable broth, red chili flakes, sesame seeds, sesame oil and soy sauce in a saucepan until all the flavors are absorbed and it becomes a creamy broth.

Plate your dumplings and spoon over the broth, top with sesame seeds and green onions, serve and enjoy!

Vegan Dumplings with a Spicy Coconut Broth

Vegan Cauliflower Larb with Homemade Hot Sauce

Vegan Cauliflower Larb with Homemade Hot Sauce

OMG this cauliflower larb (thai spicy salad) is giving me LIFE rn. Cauliflower rice mixed with fresh herbs, rice powder & lime juice, wrapped in butter lettuce with homemade hot sauce using Califia Farms creamer. Def becoming my new staple. PS. this is FULLY vegan. :) Find the full recipe below. 

Vegan Cauliflower Larb with Homemade Hot Sauce

Ingredients

  • 1/3rd cup sliced scallions
  • 1/3rd cup roughly cilantro
  • 1/3rd cup chopped mint
  • 3 roughly chopped shallots
  • 1/3rd cup chopped basil
  • 1 lb riced cauliflower
  • 1 tsp soy sauce

For the Rice Powder

  • 1⁄2 cup of sushi rice or jasmine rice

For the Hot Sauce

  • 1/4th cup Califia Unsweetened Creamer
  • 2 tsp red pepper flakes
  • 2 shallots or 2 mini onions
  • 4 dried chilies of your choice
  • 2 tsp vinegar 1-2 lemon juice 1 tsp sugar
  • 1 tsp salt
  • 1 tsp paprika
  • 3 T sriracha
  • 2 tsp water

For The Lettuce Wraps

  • Cabbage or butter lettuce Cucumbers
  • Lime wedges

Directions

Start by preheating your oven to 400 degrees and pour 1⁄2 the cauliflower rice on a pan with salt, pepper and oil for about 30-40 minutes until cooked and almost crispy.

Make your hot sauce next by charring your dried chiles and onions first in a dry skillet for about 5-10 minutes. Place in a blender or food processor, with your creamer, red pepper flakes, vinegar, lemon juice, sugar, salt, paprika, sriracha and water. If it’s too thick, add more water, lemon or vinegar. You want the consistency to be a creamy hot sauce.

Next, prep your veggies for the lettuce wraps by slicing cucumbers, lime wedges and assorting your lettuce wraps. In the meantime, toast your rice and once its brown and toasted through, place in a food processor until it becomes a powder. (you can sub out the rice powder if you prefer, it just adds a more umami flavor to the larb)

Time to make the larb! Heat a pan with the other 1⁄2 of your cauliflower rice and add in salt, pepper, soy sauce and the rice powder for about 10-15 minutes. Next, add in your shallots and the cooked cauliflower from the oven and let cook and char with lime, more rice powder and soy sauce for about 15 minutes.

Take the larb off the fire and add in your cilantro, green onions, mint and basil. Mix well and serve with your lettuce cups!

Keep up with me on Instagram @lindseyeatsla! 

Vegan Cauliflower Larb with Homemade Hot Sauce

Tofu Pad See Ew

Tofu Pad See Ew

Ingredients

  •  1 lb cubed tofu
  • 6-7 ounce rice noodles
  • 3-4 tsp sugar
  • 1 cup chinese broccoli
  • 2-3 eggs
  • 1 tsp white pepper
  • 1-2 tsp black soy sauce
  • 1 cup thai seasoning sauce
  • 1/2 cup oyster sauce
  • 1 tsp white vinegar
  • 2-3 thai chiles
  • 1-2 tsp vegetable oil

Directions

Heat a pan or wok with vegetable oil and let it get HOT! Add in your cubed tofu and let it crisp up, about 10-15 minutes stirring and mixing occasionally so it doesn't stick. 

While that's crisping, make your pad see ew sauce by mixing 2-3 sliced thai chiles, vinegar (this is optional, I personally like this added tart flavor but its not necessary), oyster sauce, black soy sauce, thai seasoning sauce and sugar (about 2 tsp sugar) and bring to a light simmer on medium low heat. Reserve about 1 cup for the stir fry noodles. 

When the tofu is ready, add in your rice noodles and add 1-2 tsp of sugar, this allows the noodles not to clump together. Mix around and add in your Chinese broccoli. Then the stir fry sauce. 

Put all ingredients in the wok to the side and crack your egg, mixing it in one spot until it gets a little bit scrambled and then mix throughout the noodles.

Top with white pepper and more black soy sauce to taste, sometimes I'll add some more white vinegar and thai chiles as well + enjoy with a cold beer! (my favorite is Chang Beer!)

Tofu Pad See Ew