Simple delicious, wait for the flavour burst of peanut to ooze out of the crunchiness.
Blend broccoli in a light mixture (blender, food processor or just cut to finely diced) add a dash of olive oil, add a dollop of peanut sauce to the mixture. Roll into balls small enough to wrap in your dumplings wrappers. Gow Ghee is an option for wrappers. Seal tight and freeze.
Once frozen, heat a pan and fill with an inch or so of oil, Rice Bran, Peanut, Sunflower or Grapeseed oil works. When the oil is hot drop heat to mid add the dumplings in well spaced. Cook til golden brown. Out of the oil let the dumplings drain in papertowel. 
Then add to yur serving bowl, top with fresh shallots and seasame seeds. Nice sides include rice and GoChujang.
​Enjoy.

Hot Water, Soy sauce, garlic, ginger and sesame oil, in a pan until the stalk soften, then add leave for the final touch.
Add mushrooms or even noodles for extra substance.
Garnish with deep fried shallots and fresh chilli.

This Kimchi is all vegan and delicious.
One of my all time favourite snacks.
Rich, spicy if you have never tried this is a Game Changer.

Ingredients list.
1. Nappa Cabbage and carrots
2. Kimchi Packet (buy from a local Chinese grocer).
3. Fresh Ginger and Garlic
4. Citrus preferable lemon, though grape fruit can work too. (optional)
5. Miso Paste (many varieties depends on your flavour preference)
6. Anything else funky you feel like you want to add.
The Recipe.
1. Shred the carrots, deleaf the nappa cabbage for as much as u want to make.
2. Cut the nappa into pieces rouhgly bite size or slightly bigger
3. Place carrots and cut nappa into a tupperware, add a generour amount of salt and fill to the brim with water. Let the cabbage and carrotd ferment for a few hours.
4. When this time is past and your ready we can move onto the paste.
5. in a mixer, All in One Kitchen, food processor or blender add the paste ingredients. These are rough and to be used by you as a guide to get the consistancy and flavours you like. We will use 20 parts as the total paste.
Add 12 parts Kimchi packet, add 3 parts Miso paste, 2 part freshly chopped garlic. the zest and juice from one lemon (optional) and 2-3 parts finely chopped fresh ginger (depending on your taste).
Into this also add a Japanese or Korean rice wine it needs enough liquid that when it blends it forms a paste, about 1/4 to 1/3 of the ingredient volume of liquid can be alcohol or water.
6. Blend this mixture to a past for about 20-30 seconds.
7. Open the Nappa and carrots container and dfrain the water and salt out completely.
8. Add the past the tub and mix the paste into the cabbage trying to coat everything well. YES GET YOUR HANDS IN THEIR ITS THE KEY.
9. When its all fully coated lid back on
10. let it sit in the fridge for as long as your tempted not to eat it. I generally cant wait and eat a small portion straight way cause its so good. the longer it ferments the funkier it gets. Some like funky others just love the spice and some love it all.
You just be You.
​
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Asian greens.
Bok Choy, Choy Sum, Chinese Cabbage, Chinese Broccoli and all the others.
Here is a SIMPLE RECIPE to make eating these powerful nutrient rich veggies DELICIOUS.
1. a small drizzle of oil in a low fry pan/wok
2. add some crushed or finely sliced garlic and ginger, when the sizzle starts , wait 30 secs &
3. Add your chinese veggie.
If your veggie has thick stalks cook these first and add the leaves later when the tsalks have softened.
4. Add in soy sauce and sesame oil, looking at the plates below gives u an idea on how much soy, for the sesame just a drizzle is enough it has a strong flavour.
5. Serve when it look like these.
6. add in your garnish, maybe crispy garlic or fresh chilli.
​Enjoy.

Everyone needs a Powerful pasta game.
This flavour bomb is loved by all.
Best of all its super simple.
Ingredients
1. Fresh Tomatoes a mix of large and baby.
2. Passata sauce & whole black pepper corns.
3. Fresh herbs especially Basil and Thyme.
Rosemary, oregano and others can work but try to keep it to two herbs, and i promise basil and Thyme is best.
4. Garlic, fresh or paste
5. Fresh Onions and black peppercorns.
Recipe.
1. You need a big bowl and a low flat pan works best.
2. Saute roughly chopped whole onion with drizzle rice bran oil and half a garlic clove sliced finely - saute until lightly brown then take off heat and let it rest.
3. In your big bowl take 1/3 of the saute garlic onion and place it inn your bowl. Medium heat. Add a few freshly chopped large tomatoes, a generous amount of crushed himalayan salt at least a teaspoon (you can add more later for taste) and one whole crushed garlic clove. Pls note Tomatoes can handle salt it brings out the flavour without makng it super salty like ther foods, just add it slowly and taste often.
4. Let this simmer until the tomatoes soften, add 10 or so whole black peppercorns, then add Passata sauce, enough to cover the tomatoes like u cn see in the pictures here. Add fresh basil leaves. stirs and mix while it cooks, lower the heat if its bubbling too much.
5. add the remaining garlic onion saute to the big bowl and stir it in.
6. Add More Fresh Thyme just the tiny leaves, be generous this is the key ingredient to make this sauce WOW. Cut baby tomatoes in half and add a small handful here. Then let this simmer for 5-10 mins until the baby t's soften.
7. Add more fresh basil, salt and pepper to taste.
8. Garnish how ever you see fit this sauce is delicious as a hot or cold soup, fopr pasta of as a base to lasagne or Bourguignon.
Chilli is optional.
​