Join me for Merienda: Sautéed King Trumpet mushrooms

Hello again, I do have more non-food posts that are on the way, but I wanted to share this one particularly because it has become one of my favorite mushrooms over the past few months.

I've always liked mushrooms, all types and varieties. A few years ago I came across a variety called 'Cauliflower mushroom' and really loved the texture of it, but I was never able to find it again. Every now and then I would try and do a search for it, but it just never popped up again. Maybe it had a different name, but I have no idea; if you have an inkling, please do tell me =) 

I'm sure that I'd eaten King Trumpet mushrooms (which can also be known as: King Oyster, Eryngii and Bowler mushrooms) a handful of times, but when I had them a few months ago at a Japanese buffet of all places (I know!) I said' oh yeah...I need to get cooking with these.' If you are a vegetarian, vegan or just somebody with certain dietary restrictions; you'll know that eating out in general is sometimes a chore, but you have ways to make do with whatever is available. I know for me being a vegan; that I can safely eat the all veg sushi rolls, seaweed salad, green beans,  and some other mixed veg dishes if they are available. So; when the manager came by and replaced one of the trays with these sauteed mushrooms and said 'You have to try this. Very delicious type of mushrooms' He then proved it by scooping a bunch of it onto his plate. It is very rare to see just a tray of sauteed mushrooms (especially, if they're not button mushroom). I went ahead and got a scoop of it myself and when I sat down to try them...well.. you know the rest.

I <3 these mushrooms!!! =)

I immediately knew the type of mushroom that they used and some idea of the preparation; so on the way back home I stopped by a local Asian market. I didn't know what they mushrooms were called at the time, but I knew what they looked like and in my head I thought they were called bowler mushrooms because of their shape resembling a bowling pin. I looked them up online to clarify their name and figured out that I got the term 'bowler mushroom' from seeing a canned version of them on the shelves at previous markets. 

They are gorgeous mushrooms and they type that I am using in this recipe are the giant sized ones. I've also seen them when they're medium sized as well, but I wanted to go all out for this one. They are not a cheap mushroom at least where I live. I pay about 2.99 per pound, but I think it's well worth it. They are very meaty and hearty mushrooms. Some people have said that when cooked they are reminiscent of the texture and taste of Abalone, I cannot vouch for this because I never ate any Abalone before I became a vegetarian/vegan. I cooked some for my folks last week and my Mom even said that it tasted like Lobster to her. I did eat lobster before and I have no idea where she would get Lobster from, but whatever. She likes it. 

This is a very simple and satisfying recipe and I hope that you enjoy it.

Can you tell, how much I enjoy these mushrooms yet?

 Let's get down to business:

Sautéed King Trumpet Mushrooms- GF,DF, V

About 1lb of King Trumpet Mushrooms, sliced into half moons

1TB of GF Tamari

1TB of Shaoxing Cooking Rice Wine

3 cloves of garlic, minced

2-3 Scallions, chopped

* Optional- Freshly Ground Black Pepper to taste, at end of cooking

The happy bunch, together again.

A King Trumpet mushroom split in two.

Method:

In a heated large pan, sauté the garlic, scallions in a 1-2 teaspoons of oil for a few minutes until they start to caramelize. Add in the Tamari and Shaoxing wine and stir to help cook out the alcohol. It doesn't take very long. Next add in the King Trumpet Mushrooms and stir around to make sure that they get coated with the sauce. Reduce the heat to about medium and let the mushrooms cook down and absorb the sauce. This will take about 8-10 minutes depending on your stove. When the mushrooms are cooked thoroughly you will no longer see any 'raw' whiteness to them. 

Delicious and freshly cooked! =)

I would suggest serving these with some freshly cooked brown rice, but really I could eat these all by themselves. When and if you decide to cook this; I would suggest making a bit extra because this one will go fast, hehe. People who don't like mushrooms are missing out on this lovely stuff. 

Happy Cooking!

Love,

Jessica

Join me for Merienda: Date,Almond, Coconut,Carob Truffles

Hello again,

I made these last week and just did a second batch for this post recently. 

These are very quick to put together and the end result is really delicious. 

Just like this recipe I'm going to keep my blurbs short and simple; so that you can get making this good stuff =)

I hope you enjoy this one and don't forget to look for the bonus recipe ;p

Date, Almond, Coconut, Carob Truffles- GF, DF, V

Ingredients:

1/2C-3/4C Sulfite Free Dates (try to use the ones with more moisture; they will be easier to chop)

1/2C          Almonds

1/4C          Organic, Sulfite Free and finely shredded dried Coconut

2Tb           Carob Powder

Just 4 beautiful ingredients...well maybe 5 if you count Love =)

This is the brand of Shredded Coconut that I use in most of my cooking and baking.

Method:

Add the dates and almonds into a mixer or mini chopper and pulse for a about 5 minutes.  If you don't have a chopper/mixer; you can always practice your  knife skills and chop them manually. I would recommended doing them separately if you are following the manual method.
Step 1

This is what the mixture should look like once it has been thoroughly chopped. The mixture should clump together into a ball.

Add the almond and date mixture to a bowl and combine it with the coconut and the carob powder.

Step 2

This is what the mixture will look like once you've combined everything thoroughly. I used a glove to mix it together because the mixture is quite sticky.
Step 4 

Simply take the mixture and form them into balls. You may want to use gloves again to roll them  since they are still quite sticky. If you let them cool down to room temperature or put them in the fridge for about 10 minutes they won't be as sticky.  Enjoy!!!!!

Step 5

These are a batch of Homemade 'Lara' bars.

Recipe Bonus

The way to make homemade 'Lara' bars is basically the same method as making the truffles. All Lara bars are Date based. The photo shows a batch that I made with Dates, Almond, Flax, Chia and spices. Absolutely delicious and much cheaper than buying dozens and dozens of Lara bars. So, have fun with this and play around with your ingredients.I think I may try to mimic a retired flavor of  Lara bar, it was one with chocolate and also had hot chilies in it as well. Omnomnomnom

Good Health and Happy Cooking!

Love,

Jessica

Join me for Merienda: Jessified Carrot and Green Onion Bhajis

Well, I certainly did take my time, didn't I? Yes, It's been a fair amount of time since my last post. I was initially thinking of doing a show and tell post, but since I haven't transferred all those photos over yet; I thought I would let you into my laboratory aka my kitchen and share a recipe with you.

If you don't know what 'Merienda' means; it's basically like a mini meal or snack time. I'm referring to Filipino Merienda, but you find this in almost all Spanish speaking countries as well. Sometimes my relatives stretch the meaning of Merienda by putting out a whole spread and then say 'Oh, that's just a snack. C'mon eat!'

I made these last night on whim because I had already made a batch of Falafel  ( I had tried 2 different kinds from 2 separate places in the days prior and wasn't satisfied with them. I wanted that perfect crunchy and green ladened Falafel that I had once gotten from the original Steve's Backroom, Harmony Garden and Jerusalem Garden, but wasn't having much luck; so I decided to make my own. I will post a recipe for that another day) and the oil was still hot and I thought why not. 

If you're not familiar with what a Bhaji (sometimes also called Pakora) is; it is an Indian fried snack, somewhat reminiscent of a vegetable fritter or even a kind of tempura type thing. The batter is usually just made with a mix of Besan (chickpea/garbanzo bean flour), spices, mixed with water and then you add in whatever veggies you want to use and voila.

This is the brand of Besan that I used. If you're able to find organic besan or even better mill it yourself, go for it! =)

This is what Besan flour looks like. It has a bit more moisture than wheat flour.

I really don't fry food that much because I don't like dealing with the hassle of the oil sputtering and the potential to get splashback and burns, but for some foods you definitely need to fry them and all the other alternative cooking methods, simply fail to do the food justice. As long as you keep the temperature constant; the foods will come out golden and crisp. 

Jessified Carrot and Green Onion Bhajis- GF, DF, V

*You will need to heat your oil to about a medium temperature.

In order to fry these properly you need at least 2 inches of oil in the pan you'll be using.

I used a blend of Canola and Grape seed oil and it was about 1C all together.

Ingredients:

3/4C Besan Flour

1tsp Baking Powder

3/4-1 C of Filtered Water

Spice Blend- For this batch I used:

Freshly Ground Cumin, Shawarma blend, Turmeric, Cayenne, Black pepper
2TB of Freshly Ground Flax and Chia Seed
1 TB of Sesame Seeds

Handful each of Cilantro and Parsley chopped finely

2-3 Cloves minced Garlic

1/2 C of Organic Carrots finely shredded

1/2C of Green Onions diced

Pinch of Sea Salt to taste

Directions:

In a bowl mix the flour, baking powder, spice blends, sesame seeds, ground flax and chia, herbs, garlic, sea salt. Once thoroughly mixed add in the water. If you want a softer more 'hush puppy' type consistency you can leave the batter a bit drier (it'll resemble a kind of biscuit dough), but if you want a crispier Bhaji you can use more water and bring it to a tad thicker than pancake batter consistency.


Once the oil is to temperature, drop spoonfuls of the batter into the oil. I wouldn't do more than 3 at a time. The Bhajis need space to turn and also you don't want to drop the temperature of the oil otherwise you'll get soggy and oily Bhajis instead of light and crisp Bhajis. It can take anywhere from 3-5 minutes, you will need to flip them over once to insure even browning. Place the cooked Bhajis to rest on either a plate with some paper towel on it or a wire rack sitting over a sheet pan with some newspaper underneath it. If you want to season the Bhajis a bit more this would be the time to add a bit more salt or whatever spices you want. The heat will help adhere the salt of whatever you use in order to liven up the Bhajis. I personally don't usually add anything extra because I think these are flavorful enough. 

Bhajis are the ones in the forefront. In the foreground you can see some of the Falafel I had made earlier.

This is what the interior of the Bhajis look like. It reminds me a bit of a mosaic =)

Traditionally, these might be served along with a raita or chutney.

If you want to keep the Raita vegan you can substitute the yogurt for a coconut yogurt.
Here is a recipe for Raita off which you can build.

http://www.food-india.com/recipe/R001_025/R003.htm


A chutney recipe

This is one for a Mango chutney, but chutneys can also be savory as well; so feel free to search around for any other type of chutney

http://www.food-india.com/recipe/R001_025/R009.htm

It's best to eat these Bhajis after being freshly cooked, but if you need to store them and reheat them for another day; it is possible. I do not recommend reheating them in a microwave because they will just turn tough. I would say the best reheating method would be in an oven. You're not looking to cook them again so just use a low heat like maybe 200F for maybe about 10 minutes. Just place them on a baking sheet and put it on timer and when it starts beeping, make sure to wear your oven mitts (If you've never seen the movie 'Grandma's Boy' you're missing out, haha), take the tray out, let it cool for about 5 minutes before digging in once again =)

I hope you give this recipe a try. Let me know how they come out for you.

Happy Cooking to you all!

Enjoy,
Jessica

We are all connected

If you follow this blog; then you know that I do not have a set pattern or schedule for entries. Nor do I have a set list of topics upon which to write =) Originally, I thought that the next entry would be a show and tell with photos, but I've decided to write about how we are all connected instead. Perhaps, it's because we've just begun a whole new year (if you believe in the concept of time and calendars ;p that is) that has me reflecting on what unites us all.

Back when I was growing up my family was one of the few families who were not white/Anglo-Saxon/Caucasian and as such we came under more scrutiny than the other families. Basically everything you did seemed a bit strange to people who didn't live in your household. To be fair though I remember when I started Kindergarten that most people didn't speak more than one language. I thought it was normal to be at least be bilingual if not multilingual.I remember my brother Jonathan and I packing Siopao (a Chinese style Bao steamed bun filled with meat or vegetables) and everybody saying 'Ewww what's that you're eating... are you eating raw dough? gross.' I think we did try to explain to them what it was, but I don't think they listened because we would hear it time and time again.

Check out the link to the site where I got this photo for more information about Siopao =)

I know that my family did try to share information on about the Philippines and about Pilipino Culture whenever they had a chance to; such as when it was near the Holidays. I remember building a parole ( a star shaped lantern, something traditional that you see during the Holidays in the Philippines)  with my Dad. We also made tambourines by flattening bottle caps, using a hammer and nail to punch a whole through the middle of them and sliding them on a hanger bent into a circle.They came by the school dressed in Barong Tagalog and Butterfly dresses. During some Music class my Mother came in to show our class how to dance Tinikling ( a dance not for the poorly hand eye coordinated =) It requires lightening quick reflexes while dancing and jumping through clacking bamboo poles) and I helped demonstrate it too. I think the most memorable part though for my classmates and perhaps the teachers as well as us bringing Lumpia Shanghai (Pilipino Eggrolls).

Some of the more modern type of Paroles, check out the site where I got this photo to learn more about them. =)

In Kindergarten, it was the first time I encountered the feeling of being something different when one of my classmates referred to me as the 'Chinese girl.' Which to me felt obviously wrong because I was well aware of my Pilipino roots. My Kindergarten teacher actually made us talk about it during a sitting circle the same day it happened. If that had happened today; I probably would have been able to succinctly tell them why it felt strange to me to be referred to as the 'Chinese girl', but then go on to explain how we are really all related in the world.

This photos is pretty darn close to what the Lumpia Shanghai that we brought to numerous functions looked like! Check out the link to read more about them as well as to get a recipe =)

Click on the hypertext to see a cool youtube video of the Leyte Philippine Dance Company dancing Tinikling =)

I think the original site where this photo came from is gone, but you can find tons by searching for Filipino Butterfly dresses =)

Check out the original site where I found this photo for more information about Barong Tagalog =)

All through school I would get the question whether politely or rudely 'What are you?' 'Yes, I know you're American, but where are you really from?' Probably my most memorable moment was being so offended that I made somebody list all the Asian countries that they knew and kept on making them try to think really hard.... I think they kept on repeating the same 3 countries over and over again and at the end of it I just said 'I'm from Germany' and walked away.

Now, that was supposed to be some kind of quip from me, but honestly, there's no reason why I couldn't be German. Nobody can say that they 100%  this or that and that they come from one single place or country. Our Ancestors traveled  all over the world and through diaspora and colonization we kept on mixing it up again and again.

I think we all have our hands and feet in so many different cultural pools. On my father's side his ancestors originally migrated to the Philippines Islands from the Fukien Region in China. On my mother's side we have ancestor's that originally came Spain and Mexico. My Mother's side of the family are often referred to as Mestizo or Mestiza because they tended to have much lighter skin than the other Pilipinos.

Growing up I never thought I looked like either of my parents, my oldest brother and I look similar, but my 2nd oldest brother looks more like my Dad's side of the family. When I went to the Philippines to visit relatives in 2004, I was introduced to one of my Mother's Aunties to which whom I said 'Kumusta kayo po' and she took one look at me and slapped me hard on the face. It was a truly powerful slap because I was stunned and thought maybe I said something or did something wrong, but the she said in Ilocano the equivalent of 'Son of a gun, you look just like your Mom and Dad.'  =p

My oldest brother and I always get asked if we're Hawaiian, Indian or Native American and my response would always be, 'Well, my Parents are originally from the Philippines, but you know everybody is related in the world; so I really cannot say no.' Most of the time the people will smile and say something like 'Yeah, you know, you're right.' I do get the occasional person who kind of looks at me like I'm a bit kookoo, but that's okay. At least it gives them something to think about for later =)

I am fascinated to think about all of our ancestors and how we all came to be at this point.

If you believe that Earth was once 1 continent named Pangaea; then you know we most likely started all together. Scientifically, if you understand what Carbon Based Life form means then you know that basically we are the universe and the universe is us. Moby tried to tell you all about it in his song 'Stars' =)

'People they come together, people they fall apart, nothing can stop us now, we are all made of stars...'

Whether you not you believe that; I think that when we all mourn or rejoice together; it's because we see each other in ourselves. We have the ability to achieve good and positive things together; if we choose to do so. We also have the potential to create great harm and I always hope people choose to be positive.

Through events in history; society has tried to devise ways to divide people into groups or classes. The most famous societal invention is the idea of 'race.' Whenever I talk to people and this comes up in conversation I often refer to the American Anthropological Association's Statement on 'Race.'

http://www.aaanet.org/stmts/racepp.htm

I remember sitting in class when my Anthropology professor was discussing it and seeing so many people's jaw's dropping in amazement. I think that the idea of 'race' is so deeply ingrained in society that it seemed like a revelation to them. Anyway, read through it yourself and let me know what you think.

It's hard to let go of preconceptions; no matter what the topic may be, but you just have to  realize that people are people; so we should just respect one another.

Let go of the prejudice and just embrace one another.

We are all connected and together we are all family.

Love,

Jessica

My Dear Veggie Heaven

Hello again citizens of Internetia Land. I am back to finally post about one of my favorite places.
Veggie Heaven, it is one of my absolutely favorite restaurants.

Here is the address, so hurry up and get going!:

1914 A Guadalupe, Austin, TX 78705

 512.457.1013

What not convinced yet? Read on and hopefully that'll do that trick.


If you know me personally; then you know that one of the main components of my daily wardrobe is a Veggie Heaven T shirt. Thank goodness that I have a good collection of them now. Upon my very first visit to Veggie heaven I purchased 1 Tshirt in a medium dark green; which turned paler and paler the more I wore it over the  next few years. I can remember insisting to my brother Jonathan that I needed to go back there to get more shirts and of course to enjoy another wonderful meal.

Whenever I've gone to this restaurant I look through the menu a couple of times because I guess I'm always a bit overwhelmed at the selection of food from which I can choose. It is so different from having to 'settle' at other restaurants; so you bet I take my time and pick and choose. I'm trying to remember what I ordered the very last time I was there and even though I'm not sure; I know it was delicious and made me happy.

Here is a photo of a contender of my dining pleasure at Veggie Heaven:

This is #44 Hawaii Taro.
Taro, broccoli, baby bok choy, cauliflower, carrots, napa cabbage, fried tofu, onion and garlic in spicy sauceI am a sucker for Taro! Mmmmmmm!!!


Ohhhh and I found another contender for my dining pleasure at Veggie Heaven:

#35 Five Stars -
5 fried bean curds made from tofu wrapped by seaweed are cooked with broccoli, baby bok choy, cauliflower, carrots, napa cabbage, onion and garlic in brown sauce

Check out the rest of the Veggie Heaven Menu! http://veggieheavenaustin.com/chinesemusic.aspx

I don't know about you, but I am starting to salivate =) 

Aside from the food and awesome T-shirts; I also love what Veggie Heaven represents and conveys to the community and world. They are so generous and conscious and they always have food ready for the homeless or somebody in need. If you get a chance to visit their website you will find out how involved they are with Falun Gong or Falun Dafa. From the website it states the following:

'Falun Dafa (also called Falun Gong, or just Dafa) is a high-level cultivation practice guided by the characteristics of the universe—Truthfulness, Benevolence, and Forbearance.'

http://veggieheavenaustin.com/falungong.aspx

As you explore the site further you will be able to learn a multitude of things about Chinese culture as well. You always have the opportunities to lend help where needed. They do a lot of campaigning  for Human Rights. Some of it stems from the way  followers of Falun Gong/Falun Dafa are persecuted in China. I must warn you that some of the persecution art is graphic, but it's supposed to be to show the truth and reality. 

It doesn't matter where you live, we all do feel isolated or persecuted at point or time in our lives, but for those of us who are fortunate to live in places where we do not fear for our lives every waking second just because we choose to follow or believe a certain way; we really need to be grateful and in turn use that gratitude to help other people through out the world who may not be able to get themselves out of perilous situations.

I know this may sound biased coming from somebody who is a Vegetarian, but it is my feeling and observation that for the most part people who are Vegetarian or Vegan have a much higher awareness of the on-goings of the world around them. I understand that some of that awareness stems from the fact that none of use want to see bloodshed or any life taken. One of my relatives once told me that they believed that I was enlightened and had a specific kind of aura. I would like to think that is true and that my 'aura' is a positive one that helps to change the world for the better. Maybe it's because as a Vegetarian/Vegan we go out of our way to protect so many things in the world. I find that a lot of people are passionate about conservation and the environment.  It doesn't mean that only Vegetarian or Vegan people care about these things; I think that it's just a natural thing that coincides with the choices we make daily. 

Anyhow, I'm sure I could discuss that further, but that is for another time. =)

Veggie Heaven will forever have a place in my heart. Whenever I'm in Texas, you know I am making at least 1 stop there (Ya Hear me Kuya???!!!! ;p  or else I'll feel like my trip was incomplete. 

Reeling it back to the Veggie Heaven T-shirts ( Look at the array of colors and happiness from which to choose!) It has helped to bring me to closer to some people who are now my friends. Whenever I wear it I always get smiles and they tell me how they love my shirt and I get to tell them proudly about where I got it from and how awesome the restaurant is and how they should check it out if they're ever in Austin. =) I met  my friend Mirel and her sister because of my wearing it at the airport a few years ago. They were going to visit their cousins and they were just coming back from a shop in the airport and Mirel spotted my Veggie Heaven shirt. She professed how awesome it was and I told her the aforementioned 'spiel' (of love!) and told her that I would send her a shirt if she wanted to give me her home address in London. She told me that she would wear the shirt with pride in the high-streets of London. Hehe. We have since been in touch and continue to be in touch and one of these days I will be visiting her on her turf and we'll have a Veggielicious time together =) Prior to her having some Veggie Heaven shirts from me she had a 'Veggiesaurus' shirt which is very cute and reminds me a bit of Dino from the Flintstones cartoons.

Basically what I wanted to convey through this post is that I love Veggie Heaven!!!!!

Thank you for existing and continuing to exist and thank you to all the patrons who go there and keep on supporting this wonderful establishment. Thank you to my brother Jonathan who introduced it to me and continues to bring me there every time I am in Texas =)

If I ever decide to get a tattoo; I just might consider having the T-shirt logo put on my body, hehe ;p

Mahal Kita Veggie Heaven!

Love,

Jessica =)

P.S. I don't know what happened when I posted the pic why I'm still in the captioned area of the last photo, but I will fix this later! Kudos to you for spotting the weirdness, but how could you not miss it? ;p

Epicuriousity: the 'Catch-up is a good condiment' edition =p

Hello again anonymous and known readers of my bloggy blogdom.
It's been a while, but here we go with the show and tell of what I've been up to culinarily over the last how ever many weeks =)

Enjoy the photos!

My Vegan Banana Bread =)

My Vegan Coconut, Macadamia Nut, Apricot Loaf

One of the many permutations of my Fusion Curries

Coconut based Vegetable Curry with Noodles

I cannot take credit for the bread. It came from Ninawa market where they bake it daily in their huge stone oven. I did make the confit'd mushrooms though. Lusciously roasted in the oven with onions and garlic with a generous amount of olive oil and a touch of vinegar. Yumminess =)

It's okay you can 'confit' in me. =p

These two are from Patel Brother's Market. They make them daily. Meet Samosa and Vada Dal =)

Vegan Vanilla and Chocolate Halloween cookies that I made in October

Sauteed Gai Lan with Organic Udon noodles in a Ginger, Garlic sauce

No, those are not pieces of diced smoked pork. That's actually sauteed marinated and pressed tofu with some pea pads from a local Michigan farm. 

More Noodle goodness

Vegan Banana Pancakes that I made for my 3 nieces a few weeks ago. They scarfed them up =

The impromptu stirfry that happened with the help of my 3 little sous chefs (my nieces). They did such a good job cutting up the Vegetables for me with the supervision of their Mom of course =)

the impromptu succotash of blue potatoes, onions, peppers, garlic and deliciousness.

You should recognize this one, it's a bowlful of my Lugaw!

Not cooking , but steeping a beautiful blend of Rooibos from a local Michigan company. I believe this one was called 'Michigan Sunset.' Sooo good. 

I can't take credit for this except for the heating part. This is a Dal Puri that I bought in the frozen section of Patel Brothers and usually you would fry these, but I just cooked it in a nonstick pan and I think the results are pretty good. Dal filling was really spicy; so a good raita is recommended to accompany this one =)

Broccoli Raab and Peapads with a spiced pressed tofu in a homemade chili peanut sauce

My spiced stove-top Naan bread

Adventures in breadmaking, this time a take on a Middle Eastern style of bread

Top of a stuff bread I made

A peek inside of the stuffed bread. It was a mixture of Indian/Middle Easter spices with vegetables blended  together into a nice harmony.

Can you spot some of the whole toasted spices I used in there?

My Cinnamon Rolls in their Raw state

My Cinnamon Rolls in their cooked state

One of the only decent shots of my last batch of Lentil soup. This one used tiny red lentils that were from the Middle East. 

My Multi-seeded (chia, flax, sesame and pumpkin seeds) and fruit (dried Michigan: cherries, cranberries, strawberries and blueberries) with a handful of old fashioned oats in there for good measure. Came out beautifully. It's a keeper.

Sitting pretty in its baking pan

Do you feel inspiraled to bake yet? =p

Most recent stir fry that I made. Bok Choy, sweet peppers with a spiced marinated tofu in a garlic/ginger hoisin sauce with a little bit of chili for kick.

 So, those are it for now and that's not even all of them! Let me know which ones caught your eye the most or if you have any questions about them.

Happy cooking, healthy eating and well being to all of you!


Love,
Jessica