Vegan Potstickers / Gyoza / Mandu Dumplings (plant-based)
They’re fun to cook, steamed on one side and fried on the other side, then dipped in a sesame soy based sauce. All the kids went back for seconds of these vegan potstickers.
Japanese
Baked Teriyaki Tofu with Satay Peanut Sauce (plant-based, gluten-free)
I love baked teriyaki tofu, and here we add a satay peanut sauce, with cabbage-mashed-potatoes on the side. So comforting!
Japanese Cucumber Salad (plant-based, gluten-free)
This is a delicately crunchy, deliciously tangy salad with Japanese-inspired flavors. I’m normally not a fan of cucumbers, but when they’re so thinly sliced and lovingly dressed, I will happily eat them anytime!
Sweet Sheep Cupcakes (plant-based)
These sheep cupcakes are almost too cute to eat! A little flock of marshmallow sheep with coconut-scented frosting and vegan vanilla cupcakes underneath.
Soba Noodle Salad (plant-based, gluten-free)
“Sesame chicken and sobas, please!” is the frequent answer to “What do you guys want for dinner?” at our house. It’s a spin on a baked chicken dish I had at a retreat once.