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Sharing the LOVE



Is  Valentines day just for lovers?.. or  can it be for loving?

This years lovely meal will be Chinese .

Here are the special dishes I have come up with.



Steamed Dumplings 

1/2 cup thinly sliced leek

1 Tbsp Olive oil

1 Tbsp toasted sesame oil

1 lb firm tofu, crumbled

3/4 Cup diced shiitake mushrooms

3/4 Cup diced green cabbage

1 Tsp minced ginger

2 Cloves garlic, minced

4 Green onions, diced

1/2 cup minced cilantro

2 Tbsp soy sauce

1/2 Red pepper , minced (optional)

Won-ton wrappers (vegan if possible)

Saute the crumbled tofu, leeks,mushrooms and cabbage in olive oil along with ginger and garlic for a few minutes. When the tofu and mushrooms are almost done cooking, add the green onion, soy sauce, sesame oil , stir well.Cook for a few more minutes then add the cilantro and set aside.


Put about 1 tablespoon of the mixture into each won-ton wrapper . Wet the edges of the wrapper with a bit of water, then fold in half and press to seal. Fold together two of the pointed ends This will help to seal the filling inside the dumpling.

Heat a couple of inches of water in wok  and place a vegetable steamer inside. Cover the bottom of the steamer in a layer of lettuce or wax paper. Place the dumplings on top 10 at most   cover, and steam for 3-5 minutes. Serve with a tamari ginger dipping sauce.



 Marinated Mushrooms

2-Cups sliced dried shiitake mushrooms

4 Tbsp cooking wine or sake

1 Tbsp soy sauce

1 Tbsp rice syrup

1 Tbsp sesame oil

2 Green onions, diced

2 Tsp toasted sesame seeds


Rinse the mushrooms and mix together with the sake,soy sauce and rice syrup .You may need to add a little bit of water if they seem too dry. Set aside  to soak for a few hours or overnight.

Drain mushrooms and place in a cast iron pan with sesame oil, green onion and sesame seeds. Saute for 1-2 minutes.



Chow mein 

1 Lb Seitan, diced

4 Carrots, sliced into matchsticks

4 Celery stalks, sliced in thin diagonals

5 Green onions, sliced into 1-inch pieces

1 Small lotus root, peeled and sliced into thin rounds

1 Cup vegetable broth or dashi

1/4 Cup soy sauce

2 Tsp grated ginger

3/4 Cup bean sprouts

1 Can water chestnuts, rinsed (optional)

1/2 Tsp Chili flakes (optional)

1/2 Cup water

1/4 Cup arrowroot flour

Combine all ingredients, except the arrowroot and water in a large pot. Cover and allow to cook for 20-25 on low heat.

Mix together the arrowroot and water. Add pot, stirring well.Cook for another 3-5 minutes


 Fried Rice 

2 Cups cooked brown rice

1/2 Cup snow peas

1/2 Cup corn niblets

1 Shallot, diced

Splash of cooking wine

1/2 Cup Cilantro, diced

1 Tbsp soy sauce

1 Tbsp olive or sesame oil

In a wok or a large frying pan  heat oil and add shallots, corn and wine saute for a few minutes then add snow peas and rice. Saute for 2-3 more minutes then add soy sauce and cilantro. Serve.




Sauteed Greens

1/2 Tbsp sesame oil

1 Shallot, sliced into thin half moons

1 Tsp grated ginger

1 Lg bunch asian greens ( I used choy sum)

1 Tbsp roasted sesame seeds

1 Tsp  soy sauce


In a lag frying pan or wok, heat the oil. Add shallots and ginger. Saute for 2 minutes. Add greens and soy sauce. Saute until greens turn bright green , stir in sesame seeds. Serve.


Tofu pockets with orange peel and dates
1 Lb extra firm tofu , in thick slices, pressed
2 Oranges
1/2 Cup dates
2 Green onions
1 Shallot, minced
2 Tbsp soy sauce
1 Tsp ginger, grated
1 Tsp garlic, minced
Cooking oil
Peel the orange and squeeze out the juice. Dice the dates.
In a large cast iron frying pan heat 3 tbsp of oil  and brown each side of the tofu slices. When both sides are crunchy and golden set aside on paper towel.  In a smaller pan use 1 tsp of the leftover oil and  saute the green onion, ginger and garlic for a minute. Add the orange peel, dates, soy sauce and the orange juice. Cook on low until sauce thickens slightly.
make a small slice into each piece of tofu and stuff full of orange/date mixture.
Homemade kim chee
Serve on the side!
Stuffed dried fruit
O.k so I have no real recipe for this dish so I’ll just give you the approximate amounts.
1 lg handful dried fruit (I used apricots) soak for 1 hour
1 lg handful walnuts
a big pinch of chinese 5 spice powder
1 Glug of maple syrup
In a small dry frying pan roast the walnuts for 3-5 min on low heat. Sprinkle the five spice powder over the nuts and mix well. Add the glug of maple syrup and stir until syrup foams. Turn off heat . Drain apricots and peel each one open and stuff with a coated walnut.
Serve with warm sake or wine or tea
Here are some lOVELY meals from past years!

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