Ingredients
1 16 oz. package frozen edamame
1 tablespoon kosher salt
Instructions
Preheat oven to 350. Spread frozen edamame in an even layer on a baking sheet. Sprinkle with salt.
Roast until browned and crispy, about 1 hour, stirring occasionally to keep the edamame around the edges from burning. You can adjust the cooking time depending on your preferred level of crispiness.
Roasted edamame will stay crispy and delicious for one week in a covered container.
Enjoy!
Ingredients
1 large onion, divided into rings
flour of choice, for dredging, as needed
4 tablespoons cornstarch
6 tablespoons water (plus more)
1 teaspoon turmeric
1 teaspoon paprika
garlic powder to taste
Pepper to taste
1/2 teaspoon salt, to taste
1 to 2 plates of cornflakes, crumbled (alternatively, you can use breadcrumbs)
Plenty of oil for frying
Instructions
Get three deep plates out. Add the flour and cornflakes onto two of the plates, separately.
For the third plate, add starch, turmeric, paprika powder, garlic powder, pepper, and salt. Next, add the water and mix with a fork. It should be reminiscent of the consistency of scrambled eggs and neither too thin nor too thick.
Place the onion rings first in the starch/water mixture, then in flour, then again in the starch/water mix, and finally into the cornflakes. Be sure to press the cornflakes hard to make a nice crust. (ip: After breading each onion ring, wash your hands, then bread the next one. This makes it easier.
Put plenty of oil in a pan and let it get hot.
Cook onion rings in hot oil for a few minutes. Then remove from the pan, drain on kitchen paper, and serve. They taste amazing hot, lukewarm, or cold.
Enjoy!
Ingredients
30 unseasoned raw dried seaweed sheets
1 tbsp sesame oil
1 tbsp non-fragrant cooking oil
kosher salt or fine sea salt
Instructions
Combine sesame oil and cooking oil in a small mixing bowl.
Wear disposable plastic glove on one hand. Dab a little bit of oil with one finger (with glove on) and rub it with other fingers to spread all over on your hand.
Gently rub on the seaweed sheet with your oiled hand to spread a very thin coat of oil. You don't want too much oil on the seaweed. (Apply the oil to only one side of the seaweed, not to both sides)
Sprinkle a pinch of salt over the oiled seaweed. The amount of salt is up to you. Repeat the layers and continue on the seaweed as you stack them until all of the seaweed sheets are oiled and sprinkled with salt.
Heat the skillet over medium heat until hot. Using kitchen tongs, pick up 2 sheets of seaweed at a time and lay them on the hot skillet. Within a second, it will shrink and toast the surface. The color of the seaweed will turn slightly green. Flip to the other side and continue to toast. It should only take between 3- 5 seconds on each side. Adjust the heat level accordingly if the seaweed toasts too fast or too slow.
To store, put them in an airtight container or zip bags. They can last fresh at room temperature for 2-3 days, or 2-3 months in a freezer. Make sure they are completely air-tight. Do not store them in the fridge. They will get soggy if you do.
Ingredients
vegan puff pastry
vegan sausage (the kind you can mash)
Instructions
Thaw a sheet of puff pastry. When it is soft, roll it out to fit the sausage.
Preheat the oven to 375°F.
Gently flatten the sausage and place it on the pastry. Trim the pastry so that you can fold one side over the sausage, and the sausage will be in the center, once the pastry is folded.
Dampen the edges of the pastry before you press them, to form a good seal. Crimp the edges of the pastry.
Make a few slashes across the top of the pastry to allow steam to vent.
Place the pastry on a parchment paper lined pan and place it in the oven.
Bake at 375°F for 35 to 45 minutes.
Enjoy!
Ingredients
1 1/2 cups grated mixed vegan cheese, such as Parmesan, or aged cheddar
2 sheets thawed store-bought puff pastry, divided
Instructions
Arrange a rack in the middle of the oven and heat the oven to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
Sprinkle a work surface with 1/4 cup of the cheese.
Unfold or unroll 1 of the puff pastry sheets onto the cheese. If the pastry isn't quite thawed, don't force it. Let it sit on the counter for about 10 minutes, and then try unrolling or unfolding again.
Sprinkle 1/4 cup of the cheese over the puff pastry.
Using a rolling pin, roll the pastry out until 1/8-inch thick. This presses the cheese into the pastry and also smoothes out any seams or wrinkles.
Fold the sheet of pastry in half.
Sprinkle the pastry with 1/4 cup of the cheese.
Roll the pastry out again until 1/8-inch thick. The exact dimensions of the puff pastry don't matter. Aim for one side to be about 10 inches long to make longer puff pastry straws, or aim for 6 to 8 inches for shorter straws.
Using a knife and cutting straight down (do not saw), cut the pastry into long strips about 1-inch wide. Again, dimensions don't really matter, but I like my long puff pastry straws to measure about 10 inches.
Transfer each strip to one of the baking sheets, spaced an inch or so apart. As you set them down, twist the ends in opposite directions to give the straws a spiraled look. If they start to untwist when you let go, gently press the ends into the parchment to make them stick.
Refrigerate at least 10 minutes or up to 1 hour. This helps firm up the straws and give them better puff in the oven. While they are chilling, prepare the rest of the straws using the second sheet of puff pastry and the remaining cheese.
Bake the first sheet of cheese straws until they are puffed and crispy, feel dry to the touch, and are deep golden brown. The exact baking time will depend on the size of your straws. Begin checking shorter straws after about 15 minutes, and longer straws after 20 minutes.
Let cool until the straws are firm enough to lift from the sheet without bending. Transfer to a cooling rack or serving plate. Meanwhile, bake the second baking sheet of cheese straws.
Serve the cheese straws warm, or let them cool and then keep them in an airtight container until ready to serve. Puff pastry straws are best served the same day they are made.
Enjoy!
Ingredients
flour tortillas
vegan cheese
Taco Bell Mild Sauce
Instructions
Heat a large pan over medium high heat.
Place cheese and sauce on one half of the tortilla. Fold tortilla and place in the dry, hot pan. Cook til toasty, then flip and cook the other side til toasty, and the cheese melts.
Enjoy!
