#COOKING: GENERAL TAO BROCCOLI RECIPE

Ingredients:

General Tao Broccoli. You’ve all had this classic with chicken, but who knew it could be replicated so well and done vegan? This is so hearty it serves as a main with a side of rice. We’ve been seeing this pop-up on Instagram often of late and thought we’d give it a go. Loved it! 🥦

Broccoli:
1 head of broccoli, chopped into florets
1 cup corn starch
1/2 cup Aquafaba (Chick Pea liquid)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1 tbsp soy sauce

Canola oil

Sauce:
3 tbsps rice vinegar
1 tbsp Gochujang (Korean Pepper Paste)
3 tbsps organic raw sugar
3 tbsps soy sauce
2 tbsps maple syrup
1-2 tbsps corn or tapioca starch
1 tbsp ginger, minced
3 green chillies, seeded and minced
3 cloves garlic, minced
1 stalk green onion, minced
1 tbsp canola oil

Parsley, chopped for garnish

Instructions:

1. Heat oil large skillet/wok on medium-high heat till hot.
2. In shallow platter, mix 1 cup corn starch, 1 tbsp soy sauce, salt, baking powder and soda.
3. Dip florets into Aquafaba, then starch mixture and into hot oil.
4. Fry about 3-4 minutes each side or till golden brown.
5. Place on platter lined with paper towels to absorb oil.
6. In clean skillet/wok, heat oil on medium-high heat.
7.Sautée ginger, garlic, chillies, and green onion for 1-2 minutes.
8. In small bowl, prep sauce by mixing Gochujang, soy sauce, sugar, syrup, vinegar and starch. Add about 2-3 tbsps of water and mix well. Pour into skillet and stir well.
9. Once sauce thickens, toss-in broccoli and stir gently till coated in sauce.
10. Transfer to platter, garnish with parsley and serve.

Gallery:

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A post shared by Mr. Will Wong 📸 (@mrwillwong) on Jun 29, 2020 at 5:11pm PDT

(Photo/video credit: Mr. Will Wong)

#COOKING: ALMOND COOKIES – TWO WAYS – RECIPE

Almond Cookies. These might seem basic, but they are delicious, with a pleasing chewy texture. The cookie base not only is gluten-free, it’s keto and also vegan. You can make these with minimal prep and little time in the oven. Above that, there are so few ingredients!

Here are two delectable variations, Cherry-Almond Thumbprint and Black Sesame-Almond.

 

Ingredients:
1 cup Almond Flour
3 tbsps organic raw sugar
1 tsp coconut oil
1/2 tsp baking powder
1/4 tsp sea salt
1/4 cup black sesame seeds, toasted (variation 1)
1/4 cup crushed almonds (variation 2)
2 tbsps cherry preserves (variation 2)

 

Instructions:
1. Preheat oven at 350°F. Line baking sheet with parchment paper.
2. In mixing bowl, combine sugar, salt, flour, baking powder and oil. Add 2 tbsps of water or more and gently shape into a dough ball.
3. For variation 1, mix sesame seeds into dough. Shape into 6-8 discs and placed on baking sheet.
4. For variation 2, mix almonds into dough. Shape dough into 6-8 balls and place on baking sheet. Press thumbprint down in center if each ball and fill with fruit preserves.
5. Bake 12 to 15 minutes. Cool and serve. These will last a few days in air-tight container, you also may freeze them.

 

Gallery:

 

 

(Photo credit: Mr. Will Wong)