Everything goes in one baking tray using a store-bought pancake mix so it can be on your breakfast table in minutes. Kids love the fruity and nutty flavors. Adults are delighted not to have to stand over the hot stove flipping pancakes. But that is not all, make a large batch for weekly breakfasts because they heat and eat in seconds and are packed with fiber rich chia seeds.   

These simple PB & J pancakes are delicious on their own and make the perfect grab-and-go breakfast. For a gathering, try adding fresh fruit, powdered sugar, homemade syrup, or a dollop of Greek yogurt.

Go ahead and make yourself an iced orange coffee and let's get cracking on the recipe.

Ingredients

Pancake Mix - Store bought or homemade. We are all about using whatever mix you have on hand or your favorite. If you prefer a buttermilk pancake, we have had good success with Krusteaz.

However, if you need your pancakes to be both gluten free and dairy free, we like King Arthur Flour gluten free pancake mix or Kodiak Cakes gluten free frontier flapjack and baking mix. (Pre-made pancake mix sometimes already have a little sugar and salt added to the mix. There is no need to add any more, unless you prefer a sweeter pancake)

Milk or Dairy Free Milk - This adds both flavor and texture to the sheet pan pancakes from mix. We used almond milk.

Eggs - help bind the pancake batter together.

Chia Seeds- adds fiber to your diet and holds the pancake batter together.

Unsalted Butter (or Light Flavored oil / coconut oil) - keeps the pancakes moist, rich, and crispy around the edges. Butter adds extra flavor. It all comes down to personal choice and what you have on hand.

Vanilla - rounds out the flavor just like in our coffee pancakes or strawberry banana pancakes.

Natural Peanut Butter - Nut Butter or Seed Butter of Choice - either creamy or crunchy. We prefer creamy natural nut butter because it is easier to drizzle on the pancakes and there is no added sugar.

Jam or Jelly of Choice - we used our homemade strawberry rhubarb refrigerator jam but any kind of jam or jelly you have on hand or like will work well in this recipe. For example, raspberry, grape, blueberry, cherry preserves, apricot, blackberry, peach, apple jam and more.

How to Make Sheet Pan Pancakes?

Steps 1 and 2: Beat egg, add vanilla, and butter and stir to combine. Add in dried store bought or homemade pancake mix.

Steps 3 and 4: Slowly add the milk or non-dairy of choice while stirring and add chia seeds.

Steps 5 and 6: Pour prepared pancake batter into a prepared 13 by 18-inch x 1-inch rimmed baking pan (half sheet) and drizzle on the melted microwaved jam.

RECIPE HACK: A secret trick to getting the parchment paper to stick to the bottom of the sheet pan is to put a little oil between the pan and the parchment paper.

Steps 7 and 8: Drizzle on the melted microwaved peanut butter or nut or seed butter of choice over the pancake batter. Using your knife, draw lines to mix the peanut butter and jelly into a pretty design.

RECIPE HACK: Microwave the peanut butter and jelly in separate little microwave safe bowls for about 20 seconds or until melted. The nut butter and strawberry jelly will liquify making it easy to drizzle and pour over the sheet pan pancakes.

Steps 9 and 10: Bake sheet pan pancakes with pancake mix at 425°F (218°C) for 10 to 12 minutes or until the toothpick comes out clean. Slice and enjoy!

Using the Correct Measurements

• Measuring the Pancake Mix - Spoon the pancake mix into the measuring cup until filled. Then, use the backside of a knife to level the flour to the top of the measuring cup. If you use the measuring cup to scoop the pancake mix, it gets compacted - this can make your pancakes too dry.
• Use Correct Size Sheet Pan - The perfect size pan for this sheet pan pancake recipe is a 13 by 18-inch x 1-inch rimmed baking pan, sometimes called a half sheet. If you use a shallower pan, then pancake batter may rise over the sides. On the other hand, if you use a smaller and deeper baking dish, the peanut butter and jelly pancakes will take longer to cook. Lastly, if you use a full sheet pan, the pancakes will be too thin.

Preparation and Mixing Tips

• Prevent Over Mixing of Pancake Batter- To ensure light, fluffy, and tender pancakes mix only until combined. It is okay to have small lumps as they will sort themselves out during the baking process. Overmixing can make the pancakes chewy and dense because it activates the gluten and removes the air.
• Add Chia Seeds Just Before Baking - If you have made our lemon lavender chia pudding, you know that chia seeds absorb liquid and turn into jelly when placed in a liquid. Only add the Chia seeds right before you are ready to bake this sheet pan pancake recipe.
• Microwave Nut or Seed butter and Jam - To make the peanut butter and jam easy to pour, microwave on high for approximately 20 seconds to get it to a liquid state. This makes it easier to drizzle over the pancake batter.
• Spread Pancake Batter Evenly - Spread the pancake batter evenly with spatula so it cooks evenly. We don't like to whack it on the counter as that removes the air and that lends to flatter pancakes.
• Wait Before Baking Gluten-Free Batter - You will want to wait for about 10 minutes after mixing the gluten free pancake batter to add the chia seeds and then you can bake following the recipe. Gluten-Free flour needs more time for the starches to relax and absorb the liquid.

Sheet Pan Pancake Baking Tips

• Different Cook Times - Every brand of dried pancake mix may have different ratios of ingredients. This can change how long it takes the pancakes to cook. Our suggestion is to start checking on the oven baked pancakes at the 8-minute mark and adjust the timing from there. Our pancakes were perfectly cooked at the 10-minute mark.
• Don't Over Bake the Pancakes - VERY IMPORTANT! Start checking the pancake in the oven at the 8-minute mark. Sheet pan pancakes from mix are cooked when a toothpick comes out clean from the middle and the pancakes start to turn golden. As each oven is different, baking time may take anywhere from 8 to 12 minutes or longer depending on the size of pan used.

How to make Pancakes Vegan and Dairy Free?

There are a few swaps required to make sheet pan pancakes with mix vegan.

• Swap out the real butter with a melted plant-based butter, coconut oil or mild tasting oil of choice.
• Use a non-dairy milk such as almond, soy, hemp, oat milk or non-dairy of choice.
• Substitute 1 tablespoon of whole or ground chia seed stirred in 3 tablespoons of water for each egg replacement. Allow the mixture to sit for 5 minutes or until it turns to a gel and then add the chia egg replacement to pancake recipe.
• Choose a vegan pancake mix of choice.

How to Store?

Leftover pancakes can be stored in a sealed container in the refrigerator for up to 4 days or frozen for up to 3 months. To freeze, place a little piece of wax or parchment paper between the pancakes before placing in a freezer safe container or baggie. This way, you can take out as little as one or as many pancakes as desired out at a time to enjoy.

How to Reheat Pancakes?

Reheating pancakes can be done quickly and easily while preserving their flavor and texture. Try one of these simple methods.

Quick and Easy Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel and microwave them in 20-30 second intervals just until they're heated through. Be mindful to not to overcook them, as this can make them tough.

Oven Method: Preheat your oven to 350°F (175°C). Wrap the pancakes in aluminum foil and set on a baking sheet.  Heat them in the oven for about 10-15 minutes, or until warmed through. We noticed that pancakes stay warmer for longer with this method.

Skillet Method: Heat a skillet over medium-low heat and add a small amount of butter or oil. Place the pancakes in the skillet and cover them with a lid or foil to trap the heat and moisture. Heat for 1-2 minutes on each side, or until warmed through.

Exchanges and Variations

This gigantic sharable pancake is completely customizable!

• Try this fun recipe with strawberry rhubarb jam, grape jelly, or apricot freezer jam. Swap up the natural peanut butter with your favorite nut or seed butter or even pumpkin seed butter.
• Top with fresh fruit, Greek yogurt, powdered sugar, honey, extra jam or even a dollop of coconut whipped cream and chocolate sauce. Life's Short - Eat Dessert First!
• Add in a teaspoon of cinnamon for a pop of flavor.
• If you like your pancakes sweeter, you can add a couple tablespoons of sugar or date paste to taste and an extra dash of salt to bring out the sweetness.

What to serve with Pancakes?

Breakfast Meats and Proteins - sausage, bacon, ham, eggs, frittata, or even Japanese tamagoyaki egg rolls.

Bright and Colorful fruits and Veggies - Fresh seasonal fruits, quinoa fruit salad and sauteed asparagus with mushrooms and poached eggs.

Smoothies and Beverages - coffee, tea, dragon fruit smoothies, fruit juices, sparkling water, chai tea latte and more.

Frequent Asked Questions (FAQ's)

More Breakfast and Brunch Recipes for a Crowd

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Peanut Butter and Jelly Sheet Pan Pancakes from Mix

Peanut Butter and Jelly Sheet Pan Pancakes from Mix: Soft, fluffy, and packed with PB & J flavor. Easy baking for breakfast gatherings or weekly meal prep!

Course Breakfast and Brunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 serving (2 pancakes)

Calories 196kcal

Author HWC Magazine

Equipment

• 1 13 by 18-inch x 1-inch rimmed baking pan (half sheet)
• parchment paper optional but makes clean up a snap!

Ingredients

• spray oil or melted butter to grease the sheet pan.
• 3 tablespoons Strawberry Jam or jam of choice
• 3 tablespoons peanut butter or nut or seed butter of choice
• 2 whole eggs
• 1 teaspoon vanilla
• 2 tablespoons butter (melted) or plant based butter, coconut oil or light flavored oil
• 2.5 cups pancake mix store bought or homemade dried mix
• 2 cups almond milk or dairy free alternative or milk of choice
• 4 tablespoons chia seeds whole

Instructions

• Preheat oven to 425°F (218°C). Line sheet pan with parchment paper and spray with oil or brush with butter. Microwave the peanut butter and jelly in separate little microwave safe bowls for about 20 seconds or until melted. Set aside.
• Add eggs to a large bowl and beat. Stir in vanilla, and melted butter to the beaten eggs and mix to combine. Next, add in in the dried pancake mix.
• Gently pour in the milk or non-dairy of choice and chia seeds slowly into the pancake mix, while stirring just until mixed. Do not overmix - some small lumps are okay.
• Pour prepared pancake batter into a prepared 13 by 18-inch x 1-inch rimmed baking pan (half sheet). Spread the pancake batter evenly with a spatula so it cooks evenly.
• Spoon and drizzle on the melted microwaved jam and melted peanut butter on top of the prepared sheet pan pancake from mix. Using a knife, draw lines to mix the peanut butter and jelly into a pretty design.
• Bake sheet pan pancakes with pancake mix at 425°F (218°C) for 10 to 12 minutes or until the toothpick comes out clean and pancakes are lightly bronzed. Start checking the pancakes at the 8 minute mark. Slice and enjoy plain or with dusting of powdered sugar, extra jam or syrup.

Video

Notes

Recipe Tips

• Prevent Over Mixing of Pancake Batter- To ensure light, fluffy, and tender pancakes mix only until combined. It is okay to have small lumps as they will sort themselves out during the baking process. Overmixing can make the pancakes chewy and dense because it activates the gluten and removes the air.
• Add Chia Seeds Right Before Baking - As you know, chia seeds absorb liquid and turn into jelly when placed in a liquid. Therefore, only add the Chia seeds to the pancake batter right before you are ready to bake this sheet pan pancake recipe.
• Don't Over Bake the Pancakes -  Start checking the pancake in the oven at the 8-minute mark. Sheet pan PB & J pancakes are cooked when a toothpick comes out clean from the middle and the pancakes start to turn golden. As each oven is different, baking time may take anywhere from 8 to 12 minutes or longer.
• Wait Before Baking Gluten-Free Batter - You will want to wait for about 10 minutes after mixing the gluten free pancake batter.  Gluten-Free flour needs more time for the starches to relax and to absorb the liquid. Then you can add the chia seed and follow the recipe. 

How to Store?

Pre-sliced leftover pancakes can be stored in a sealed container in the refrigerator for up to 4 days or frozen for up to 3 months. To freeze, place a little piece of wax or parchment paper between the pancakes before placing in a freezer safe container or baggie. This way, you can take out as little as one or as many pancakes as desired out at a time to enjoy.

How to Reheat Pancakes?

Reheating pancakes can be done quickly and easily while preserving their flavor and texture. Try one of these simple methods.

Nutrition

Serving: 2pancakes | Calories: 196kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 336mg | Potassium: 145mg | Fiber: 3g | Sugar: 3g | Vitamin A: 194IU | Vitamin C: 0.3mg | Calcium: 205mg | Iron: 1mg

The post Peanut Butter and Jelly Sheet Pan Pancakes from Mix appeared first on Healthy World Cuisine

Serve them up with our zippy homemade dipping sauce for the perfect gluten free and vegan appetizer. Unlike traditional Chinese dim sum, these tasty dumplings with rice paper are ready in a flash.

Good News! Did you know that dried gluten-free rice paper wrappers can last at least a year in the pantry?  We love keeping a stash on hand to solve problems like what to serve as a halftime snack to last-minute appetizers, or an urgent midnight craving all with this one special ingredient. If you get the last minute munchies, you are just moments away from fresh veggie summer rolls, dumplings, or a Vietnamese crab pizza.

Here at Healthy World Cuisine, we are gearing up for the new year. Quick and easy Chinese New Year recipes, like these rice paper dumplings that can be assembled in advance, are a delightful addition to the festivities. Let's get started!

Ingredients Rice Paper Dumplings

Vietnamese Spring Roll Rice Paper Wrapper Sheets - sometimes also called dried spring roll skin, rice paper wrapper or Bánh tráng (or bánh đa nem in Vietnamese). Please do not confuse these rice paper sheets with the wheat-based wrappers used to make savory air fryer spring rolls or sweet banana spring rolls. They are two distinct ingredients.

Most rice paper sheets are naturally gluten free, and plant based made with a combination of rice flour and tapioca flour. These sheets are firm and slightly translucent. If you are celiac, you also want to ensure that the wrappers were made in a gluten certified factory.

Our round non-GMO dried rice sheets were 6.5 inches in diameter and 20 calories per sheet by Star Anise Foods. However, rice papers can range from 6 inches to 14 inches with an average size of 8.5 inches. You can purchase rice paper sheets in the regular grocery stores (usually in the Asian isle), specialty shops, Asian markets and online on platforms like Amazon.

Sweet potatoes - Peeled and grated so they cook quickly. We used sweet potatoes with orange skin and flesh sweet potatoes, but any of the other over 100 varieties of sweet potatoes will work. Originally, we included sweet potato greens in this recipe which are delicious stir fried and in our Thai Pumpkin Curry.

Mushrooms - We chose dried shiitake mushrooms for their rich umami flavor and to keep this rice paper dumping recipe vegetarian. Soaked the dried mushrooms in hot water to soften, then drained, removed the stems and chop. Dried mushrooms offer a more robust flavor and aroma compared to fresh mushrooms. They are extra delicious in Chinese radish cakes and dumplings. Feel free to use either fresh or dried mushrooms. We are all about using whatever you have on hand.

Aromatics - green onions, ginger, and garlic

Gluten free soy sauce - You can use coconut aminos or tamari or regular soy sauce if gluten is not an issue.

Sesame oil - adds a nutty and delicious flavor to balance the overall taste.

Chili Garlic Sauce - for a pop of heat and spice. Alternatively, you can use Sriracha or even red pepper flakes or omit if you are not a spice lover.

Ingredients Dim Sum Sauce

The dipping sauce is optional, but it is so delicious. You are going to want to slather it on everything from homemade Chinese dumplings to beef bao and everything in between. Don't be daunted by the ingredient list; you'll notice many are repetitions from the filling recipe, making it a breeze to prepare. Here's what you'll need:

• Gluten Free Soy Sauce or coconut aminos or tamari sauce
• Garlic - but of course, right?
• Sesame oil
• Chili garlic oil
• Honey or alternate sweetener of choice to keep vegan.
• Rice vinegar or black vinegar if gluten is not an issue.
• Sesame seeds
• Green onions

Step By Steps

Make the Vegan Filling

• Rehydrate the dried mushrooms in hot water until softened.
• Grate sweet potatoes and prepare the aromatics.
• Stir fry the sweet potatoes, mushrooms, aromatics with the sauces and spices.

Fold the Dumplings

• Dip the rice paper wrappers in water to soften them.

• Place a dollop of prepared filling onto the center of the softened rice paper.
• Fold the edges of the rice paper over the filling towards the center.

• Roll over rice paper package until you end up with a square dumpling.

• Repeat the folding process with a second rice paper wrapper over the first for sturdiness.

• Place prepared rice paper dumplings on a parchment lined tray.

Pan Fry or Air Fry

Pan Fry: Place a little oil in a non-stick frying pan and cook for approximately 4 minutes on each side until golden brown over medium heat, ensuring the edges are cooked.

Air Fry: Preheat air fryer to 400°F (204°C). Brush the prepared gluten free rice paper dumplings with oil on both sides. Air fry dumplings for approximately 14 to 15 minutes turning halfway in between.

Chinese Dipping Sauce

The crispy dumplings are flavorful on their own but become extra delicious with a little zippy dipping sauce. In a small bowl, combine soy sauce (or gluten free alternative), sesame oil, rice wine vinegar, garlic chili sauce, honey, green onions, and toasted sesame seed and stir until combined.

Recipe Tips and Helpful Hints

Sweet Potato and Mushroom Filling:

1. Dynamic Filling Duo: The combination of naturally sweet potatoes and umami-flavored mushrooms guarantees a delightful filling. However, feel free to experiment with your choice of vegetables or protein. Avoid watery vegetables like tomatoes to maintain the dumplings' crispiness. You'll need approximately 3 to 4 cups of vegetables, mushrooms, or other proteins, depending on the wrapper's size.
2. Kitchen Cleanup Hack: Utilize leftover vegetables and bits from the refrigerator for a versatile filling. Note that harder vegetables like carrots and sweet potatoes require more cooking time, so cook them halfway before adding softer ingredients.
3. Uniform Chopping: Ensure everything is chopped to the same size for even cooking and to prevent puncturing the delicate rice paper wrapper.

Rice Paper Sheets:

1. Water Temperature: Dip the rice paper sheets in room temperature water, avoiding soaking to prevent them from falling apart.
2. Prevent Sticking: Wet the surface before laying the rice paper sheet down to prevent sticking.
3. Pliability: The rice paper sheets become pliable within 20 to 30 seconds after a quick dip in water.
4. Folding Technique: Use two scoops of filling to create a square shape for less folding, resulting in crispier dumplings - instead of chewy.
5. Sturdiness Trick: Wrap the dumplings in two individual sheets of rice paper for added stability during cooking.
6. Line Tray: Place the wrapped dumplings on a parchment or waxed paper-lined dish or tray to avoid sticking.

Cooking the Dumplings:

1. Choice of Oil: Choose a light-flavored oil to complement the delightful Asian flavors.
2. Avoid Overcrowding: Prevent dumplings made with rice paper from sticking together by avoiding overcrowding in the pan or air fryer.
3. Pan Frying Technique: Pan fry on medium heat with the folded side down first, as this side requires longer cooking.
4. Translucent to Opaque: During cooking, observe the rice paper wrapper transition from translucent to opaque, aiming for a light golden-brown color on all sides for the ultimate crispy dim sum treat.
5. Edges for Crispiness: Pan fry the side edges for the ultimate crispy rice paper dumpling. Check out our video below for a demonstration. Top of Form

Make Ahead

Enjoy the convenience of preparing these gluten free rice paper dumplings in advance to impress your family and guests. Follow these simple steps for successful make-ahead preparation. This process will allow you to assemble the rice paper dumplings up to 24 hours ahead and fry them up when your guests arrive:

Prepare and Spritz: Spritz all sides of the assembled rice paper packets with a light coat of oil. Lay them on a parchment-lined tray, ensuring they are not touching to prevent sticking.

Wrap and Cover: Spritz the side of plastic wrap that will cover the dumplings with oil. Place a sheet of aluminum foil over the entire tray to help the plastic wrap adhere.

Refrigerate the prepared dumplings until you are ready to cook.

How to Store Cooked Dumplings and Reheat?

Pan fried or air fried rice paper dumplings can be stored in the refrigerator covered for up to 3 days. This also includes the dipping sauce. To reheat the sweet potato dumplings…

• Pan fry - 1 to 2 minutes over medium low heat on both sides or until heated through.
• Air Fry - at 350°F (170 °C) for approximately 2 minutes on each side or until heated through.
• Microwave - for approximately 20 to 30 seconds or until heated through. This is our least favorite method as it does not retain its crispiness.

What to serve with Dumplings?

You can go wrong with serving gluten free rice paper dumplings with a dim sum sauce to start with and maybe even a rambutan cocktail. You may consider offering a few different Chinese dim sum dishes at your next gathering like steamed scallops with garlic vermicelli, eggplant with garlic sauce or even Chinese New Year Cake.

• 1 dumpling is just getting your taste buds awake. (smiling)
• 2 dumplings are an average starter but allow more for big eaters. (Say goodbye to the whole plater if you have hungry teenage boys!)
• 3 to 4 is a nice main dish with a side of vegetables like stir fried lotus root, garlic pea shoots or stir fried romaine lettuce.

Frequent Asked Questions (FAQ's)

More Chinese Dim Sum Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Gluten Free Rice Paper Dumplings

Try our ultra crispy gluten-free rice paper dumplings recipe with sweet potatoes and shiitake mushrooms. Crowd Pleasing quick and easy appetizer or vegan dim sum with zippy dipping sauce.

Course Appetizers/ Snacks

Cuisine Chinese

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 12 dumplings

Calories 133kcal

Author HWC Magazine

Equipment

• frying pan non-stick is preferred
• food processor or knife

Ingredients

Gluten Free Rice Paper Dumplings

• 3 ounces dried shiitake mushrooms or approximately 12 dried shiitake mushrooms reconstituted results in about 1 cup after chopped. Stems removed.
• 1 large sweet potato or 1.5 cups peeled and grated sweet potato
• ½ cup snow peas chopped or veggie of choice
• 3 green onions chopped
• 1 knob ginger fresh grated
• 3 cloves garlic fresh peeled and chopped finely
• 1 teaspoon garlic chili sauce or sriracha or to your desired heat level
• 2 tablespoons soy sauce Coconut aminos, tamari or gluten free soy sauce to keep gluten free - to taste
• 2 teaspoons sesame oil
• salt and pepper we used white pepper - to taste
• 2 tablespoons oil 1 tablespoon to sauté the vegetable mixture and 1 tablespoon to pan fry or air fry the dumplings.
• 24 sheets rice paper wrappers Vietnamese - Bánh tráng (gluten-free) - ours were the 6.5 inch diameter size
• water room temperature in a bowl to dip the rice paper wrappers

Dipping Sauce (Optional)

• 1 clove garlic peeled and minced
• 1 green onion chopped
• 3 tablespoons soy sauce Coconut aminos, tamari or gluten free soy sauce to keep gluten free - to taste
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or sweetener of choice like maple syrup or brown sugar to keep Vegan - adjust to your taste preference.
• sesame seeds white toasted
• fresh chilis chopped - optional

US Customary - Metric

Instructions

Sweet Potato and Shiitake Mushroom Filling

• Prepare Mushrooms and Vegetables: Soak dehydrated shiitake mushrooms for 15 to 20 minutes in hot water until softened. Remove stems and discard. Peel sweet potato. If you have a food processor, you can place peeled sweet potato chopped into large sections, mushrooms, snow peas and green onions into the food processor together and chop finely in just a minute or two. Alternatively, you can hand grate the sweet potato and chop the other vegetables and aromatics.
• Over medium heat, place oil in a frying pan and grated ginger, minced garlic and garlic chili sauce. Stir fry until just aromatic.
• Add the grated or finely minced vegetables into the pan with the ginger, garlic and chili sauce mixture (sweet potato, mushrooms, snow peas, green onions) and soy sauce (or gluten free coconut aminos or tamari sauce), sesame oil and salt and pepper to taste. Cook for approximately 5 minutes or until vegetables are softened. (Cool mixture - we placed the vegetable filling mixture into the refrigerator to expedite the process)

Fold the Dumplings

• Pour room temperature water into a bowl or plate. Dip one rice paper wrapper in the water quickly to soften it so it is wet on both sides. Do not soak the rice paper wrappers. Wet your fingers and place a little water on your working surface to prevent the rice paper wrapper from sticking. Place the water dipped rice paper wrapper down on the work surface.
• Place 1 to 2 tablespoons of the cooled vegetable mixture onto the center of the softened rice paper. Fold the the right and left edges of the rice paper over the filling towards the center. Then, fold the bottom edge up over the filing in the center. Finally, Roll over rice paper package until you end up with a square dumpling. Repeat the folding process with a second rice paper wrapper over the first for sturdiness. Place prepared rice paper dumplings on a parchment lined tray. Repeat the process with the remaining rice paper wrappers. (Our rice paper wrappers were the small 6.5 inch diameter size)

Pan Fry or Air Fry

• Pan Fry: Place a little oil in a non-stick frying pan and cook for approximately 4 minutes on each side until golden brown over medium heat, ensuring the edges are cooked.
• Air Fry: Preheat air fryer to 400°F (204°C). Brush the prepared gluten free rice paper dumplings with oil on both sides. Air fry dumplings for approximately 14 to 15 minutes turning halfway in between.

Dipping Sauce (Optional)

• In a small bowl, combine soy sauce (or gluten free alternative), sesame oil, rice vinegar, garlic chili sauce, honey (or sugar alternative of choice to keep vegan), green onions, and toasted sesame seed and stir until combined.

Video

Notes

Recipe Tips and Helpful Hints

Filling:

1. Dynamic Filling Duo: Feel free to experiment with your choice of vegetables or protein if you are not keen on sweet potato or mushroom. Avoid watery vegetables like tomatoes to maintain the dumplings' crispiness. You'll need approximately 3 to 4 cups of vegetables, mushrooms, or other proteins, depending on the wrapper's size.
2. Kitchen Cleanup Hack: Utilize leftover vegetables and bits from the refrigerator for a versatile filling. Note that harder vegetables like carrots and sweet potatoes require more cooking time, so cook them halfway before adding softer ingredients.
3. Uniform Chopping: Ensure everything is chopped to the same size for even cooking and to prevent puncturing the delicate rice paper wrapper.

Rice Paper Sheets:

1. Water Temperature: Dip the rice paper sheets in room temperature water, avoiding soaking to prevent them from falling apart.
2. Prevent Sticking: Wet the surface before laying the rice paper sheet down to prevent sticking.
3. Pliability: The rice paper sheets become pliable within 20 to 30 seconds after a quick dip in water.
4. Folding Technique: Use two scoops of filling to create a square shape for less folding, resulting in crispier dumplings.
5. Sturdiness Trick: Wrap the dumplings in two individual sheets of rice paper for added stability during cooking.
6. Line Tray: Place the wrapped dumplings on a parchment or waxed paper-lined dish or tray to avoid sticking.

Cooking the Dumplings:

1. Choice of Oil: Choose a light-flavored oil to complement the delightful Asian flavors.
2. Avoid Overcrowding: Prevent dumplings from sticking together by avoiding overcrowding in the pan or air fryer.
3. Pan Frying Technique: Pan fry on medium heat with the folded side down first, as this side requires longer cooking.
4. Translucent to Opaque: During cooking, observe the rice paper wrapper transition from translucent to opaque, aiming for a light golden-brown color on all sides for the ultimate crispy dim sum treat.
5. Edges for Crispiness: Pan fry the side edges for the ultimate crispy rice paper dumpling

How to Store Cooked Dumplings and Reheat?

Pan fried or air fried rice paper dumplings can be stored in the refrigerator covered for up to 3 days. This also includes the dipping sauce. To reheat the dumplings…

• Pan fry - 1 to 2 minutes over medium low heat on both sides or until heated through.
• Air Fry - at 350°F (170 °C) for approximately 2 minutes on each side or until heated through.
• Microwave - for approximately 20 to 30 seconds or until heated through.

Nutrition

Serving: 1g | Calories: 133kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 282mg | Potassium: 255mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4098IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg

The post Rice Paper Dumplings appeared first on Healthy World Cuisine

Imagine a blend of Mexican flavors with roasted sweet potatoes, black beans, sweet corn, and gooey cheese, all harmonizing in a sensational roasted tomatillo salsa. This flavor fiesta gets the VIP treatment as it's generously ladled onto tender masa dough, then steamed to perfection inside a cozy corn husk.

But wait, there's more! These wholesome tamales ditch the lard for heart-healthy oil and can effortlessly moonlight as vegan delights by simply skipping the cheese. Whether you're savoring them for dinner, indulging in a snack, or starting your day with a tamale breakfast, we believe there's never a wrong time for a tamale!

And the excitement doesn't stop there - this traditional tamale recipe is your ticket to a Mexican culinary adventure. Make them ahead, freeze for future fiestas, and reheat like a pro. We've sprinkled in loads of recipe hacks to ensure each tamale is a masterpiece. While our crowd-pleasers like Carnitas burritos and chicken enchiladas have their charm, this tamale recipe steals the show, bringing loved ones together to cook and feast. So, let the tamale party begin!

Essential Masa Ingredients

Instant Masa (Instant masa harina flour): This is a special type of flour used to make tamale dough.We used Maseca Gluten Free Instant Corn Masa for this recipe. Instant harina flour is the best choice because using fresh masa, made from freshly ground corn, is a very labor-intensive process.

You can purchase instant white masa harina made from dried white corn at Walmart, Aldi, and many regular grocery stores or on Amazon. There is also a "blue corn" instant masa flour. (Just thinking out loud but how fun would it be to have a gender reveal tamale party. You could use blue corn instant masa for the boys and use a little pink beet root powder in the white corn masa for the girls)

Oil - Swap traditional lard for a softer, tender masa dough using light-flavored or neutral oils like canola, vegetable, corn, or avocado oil. Maintain the delicate corn flavor without any overpowering flavours.

Baking Powder - A gluten-free leavening agent that creates a light and fluffy masa dough for vegetarian tamales.

Vegetable Broth (gluten-free) - Adds flavor and moisture into the masa dough to achieve that perfect spreadable texture similar to hummus.

Spices -Season the masa dough with salt and cumin to enhance the corn flavor.

Dried Corn Husks - Functioning as both a practical and flavorful element, dried corn husks hold the masa dough and fillings in place during steaming. While you won't consume them these husks simplify the steaming process in an eco-friendly manner. Find them in Mexican grocery stores, specialty shops, or conveniently order on Amazon. As a substitute you can use fresh banana leaves like we used in our Banana Leaf Wrapped Coconut Fish for the dried corn husks.

Tomatillo Salsa Verde Ingredients (Green Sauce)

Tomatillos (Spanish for "little tomato"): Meet the star of our show - the humble tomatillo, a distant cousin of the tomato. While raw tomatillos are delightfully sour, some time in the oven transforms them into slightly sweet, tangy, and fruity. Peel away their little green tops, and you're left with bright green flesh. Look for tomatillos in the veggie aisle of your regular supermarket, and if needed, a green tomato can step in as a close substitute.

Jalapeños (or green chili peppers): Spice things up with roasted jalapeños! We toss in two roasted and one raw jalapeño to achieve that perfect balance of sweetness and heat. Adjust the quantity to dance to your preferred spice level.

Onions and Garlic: A classic combo, but our twist lies in roasting them to caramelized perfection. The sweet notes of roasted onions and garlic play a delightful counterpoint to the tomatillos and lime. Opt for a yellow onion to avoid an unintentional brown hue - because, mixing purple and green results in a cheeky shade of brown (wink).

Fresh Cilantro (Coriander): Infuse a burst of freshness into our roasted tomatillo salsa with vibrant cilantro. It's the finishing touch that elevates the flavor profile.

Spinach: Psst... our secret weapon for sneaking in extra veggies! Don't tell the family, but fresh spinach not only enhances the green hue of the salsa but also brings a boost of iron, vitamins, and minerals. Toss those spinach leaves right into the blender and watch the magic unfold.

Vegetarian Filling for Tamales

Get ready to wrap up a burst of flavor with this vibrant vegetarian tamale filling:

• Sweet Potatoes: Peel and dice a couple of large, sweet potatoes to bring a touch of natural sweetness to your tamale.
• Corn: Whether fresh, canned, or frozen, corn adds a delightful crunch and sweetness to the filling.
• Black Beans: Amp up the protein with black beans or switch it up with pinto beans for a wholesome twist.
• Cheese (optional): Choose from a variety like Colby jack, cotija, cheddar, or explore vegan cheese options for a dairy-free delight. Feel free to skip the cheese for a healthy vegan tamale.
• Roasted Garlic: Because, really, is it even a tamale without the aromatic goodness of roasted garlic?
• Tajin Seasoning (optional): Kick it up a notch with a sprinkle of Tajin seasoning for an extra burst of flavor.
• Fresh Lime Juice: Squeeze in lime juice to taste, adding a zesty kick that balances the sweetness of the filling.
• Other: For a delightful twist, toss in some Mexican rice to enhance the texture and flavor.

Pro Tip: Hosting a party with meat lovers? Elevate your tamale game by preparing a batch of stove-top pull-apart chicken and generously ladle the green tomatillo salsa over it for an optional "Tamales de Pollo con Salsa Verde" (Chicken Tamales with Verde Salsa). It's a carnivore-friendly alternative that keeps everyone smiling!

How to Make Vegetarian Tamales

Crafting the perfect Vegetarian Tamales Verde is a 5-step labor of love, akin to creating an Italian Timpano Pasta Dome. Follow these steps for a memorable meal meant to be shared:

Prep and Roast: Dice and roast sweet potatoes, garlic, corn, tomatillos, onions, and jalapeños to set the stage for flavor-packed fillings.

Verde Salsa Magic: Blend tomatillos, jalapeños, onions, roasted garlic, cilantro, and spinach for a vibrant green salsa explosion.

Soak & Toss: Soak the dried corn husks in hot water. In a separate bowl mix roasted sweet potatoes, corn, black beans, squeeze in ½ the roasted garlic bulb and pour in half of the salsa verde and toss. Save the remaining green salsa verde to serve with the steamed tamales.

Masa Mastery: Mix instant masa with oil, baking powder, vegetable broth, and spices for a perfect, fluffy foundation.

Folding Tamales: Spread masa on soaked corn husks, layer on flavorful fillings, wrap and tie them up .

Steamy Perfection: Let your tamales steam to perfection that is usually around 1.5 to 2 hours or until the corn husk easily peels away from the masa. No steamer? No problem! Check out our  favorite ways to steam fish without a steamer.

Pro Tip: Spread culinary tasks over days or host a tamale-making party. All the steps to make homemade tamales can be completed up to 3 days in advance, excluding the soaking of corn husks and stuffing the tamales.  Raw uncooked prepared tamales can be stored for up to 24 hours in the refrigerator. Whether solo or a group affair, making tamales is a culinary adventure worth savoring.

Tamale Troubleshooting 101: And Fixes

Troubleshooting made easy - ensures a flawless tamale experience!

Why Are My Tamales Sticking to the Husk?

Fear not, here's a quick guide to troubleshoot and how to fix and prevent your vegetarian tamales verde from sticking to the corn husk while steaming:

Undercooked Tamales:

• Make sure your pot used to steam the tamales has a tight-fitting lid.
• Check the doneness at the 60-minute mark and assess.
• Tamales are ready when the husk easily peels away from the masa. Adjust steam time in 15-30-minute increments. Many times, the tamales just need more time to steam.
• Larger batches take longer, wetter dough requires more time, and thicker masa layers extend steaming time.

Not Enough Fat:

• Confirm the correct amount of oil in your recipe for that perfect tamale texture.

Water Splashing Issues:

• Excessive boiling water can splash onto tamales, causing stickiness and a mushy texture.
• To avoid, cover tamales with hydrated corn husks and a tea towel before the lid.
• Start with a boil, then reduce heat to low or medium-low for steaming.

Secret Steaming Hack: Place a clean coin in the pot; it rattles when there's water and stops when it evaporates. Keep a peephole for water levels and replenish during stove-top steaming.

Why are my Tamales Mushy?

Discovering a mushy texture in your tamales? - Here are a couple of reasons and simple fixes:

Excessive Vegetarian Broth:

• Check if you added too much broth to the masa dough.
• Aim for a hummus-like consistency; too much liquid can lead to mushiness.

Post-Steaming Rest Period:

• After steaming, let tamales sit in the steamer basket with the lid on for 10 to 15 minutes.
• This resting period helps them firm up, ensuring a perfect texture.

How to Reheat Cooked Tamales?

Whether it's a tamal or a bunch of tamales, reheating them is a breeze. Here's how:

1. Microwave Magic (Quick Option):
2. Place individual or a couple of tamales on a plate.
3. Cover with a damp cloth.
4. Microwave on high for 30 seconds to 1 minute until soft and warm.
5. Note: Frozen tamales will take a bit longer. Beware, they may firm up and not stay warm after 10 minutes.

• Steaming Perfection (Preferred Method):
• For a few extra minutes, opt for re-steaming, especially for refrigerated or frozen tamales.
• Steam tamales for 15 to 20 minutes until thoroughly warm.
• Allow them to set for a few minutes.
• If reheating cooked frozen tamales, add an extra 10 minutes of steaming.

What to serve with Tamales?

Depending on how large your tamales verde are, you can plan on approximately 2 tamales per person. Maybe 1 or 2 more for the big eaters This recipe makes approximately 16 tamales.

• Extra tomatillo verde salsa, hot sauce or our easy mango salsa
• Make a plate with chopped jalapenos, tomatoes, tomatillos, onions, cilantro, fresh lime wedges, or even sour cream to allow your guests to put their own personal twist on the tamales.
• Tortilla chips and guacamole
• Cheesy roasted poblano peppers, tortilla soup or Chicken Fajitas Sliders
• Add some fun appetizers like taco lettuce wraps
• Mexican rice
• A light green salad or a layered taco salad.

Frequent Asked Questions (FAQ's)

Mexican Cuisine

Print

Vegetarian Tamales Verde (Gluten-Free)

Healthier Mexican Party Food: Try our gluten-free, vegetarian tamales verde with oil, not lard, and a zesty green roasted tomatillo salsa.

Course Appetizers/ Snacks, Breakfast and Brunch, Mains

Cuisine Tex Mex

Diet Gluten Free, Vegetarian

Prep Time 1 hour hour 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 16 tamales

Calories 236kcal

Author HWC Magazine

Equipment

• steamer pot with lid or deep pot with steamer basket or deep pot with aluminum foil and a plate with a lid
• mixer or can use hands

Ingredients

• 1 package corn husks dried - (you will need 16 corn husks for the tamales + extra to line and cover the steamer basket)

Vegetarian Filling

• 2 medium sweet potatoes peeled and diced
• ½ whole garlic cut in half
• 2 tablespoons oil neutral oil like canola, vegetable, avocado, etc.
• 1.5 cups corn either frozen, canned or removed from the cob
• 1 cup black beans canned rinsed and drained
• 1 teaspoon lime juice optional
• salt and pepper to taste or 1 teaspoon Tajin Seasoning
• cheese optional

Tomatillo Verde Salsa

• 6 medium tomatillos peeled and cut in half or in half moons
• ½ medium onion peeled and sliced into half moons
• 3 jalapenos or to your desired heat level. (We roasted 2 jalapenos and added one raw to the verde salsa)
• ½ whole garlic head
• 2 tablespoons lime juice or to taste
• salt to taste
• ½ cup cilantro (coriander) fresh or to taste
• 2 cups spinach fresh (optional) but so good and gives it a vibrant pop of green color.

Gluten Free Masa

• 2.5 cups instant masa harina flour gluten free
• ½ teaspoon baking powder gluten free
• 1 teaspoon salt or to taste
• 1 teaspoon ground cumin optional
• ¾ cup oil neutral tasting oil like canola, vegetable, corn, avocado, etc.
• 1 and ¾ to 2 cups vegetable broth gluten free (You may need more or less vegetable broth depending on the humidity so just add a little at a time) Goal is consistency of hummus.

US Customary - Metric

Instructions

Soak the Corn Husks

• Place the dried corn husks into a large bowl. Cover them completely with hot water for 30 minutes to 1 hour or until softened. Place another bowl or something heavy to keep them submerged. Rinse them and keep them submerged in water until you start filling the tamales.

Roast the Vegetables for filling and Salsa Verde

• Peel and dice sweet potato and cut whole garlic head in half. Season with oil, salt and pepper and bake at 400 degrees F (204degrees Celsius) for 20 minutes. Remove the garlic from the oven- set aside.
• Add sliced tomatillos, onions, jalapenos on the baking sheet with the sweet potatoes and continue baking for 20 minutes. Then broil x 5 minutes or until just lightly browned.
• In a large bowl, add the roasted sweet potato, ½ roasted garlic (squeezed from the bulb - reserve the other half for the salsa), roasted corn, black beans, lime juice, salt and pepper to taste. Stir and set aside. Later you will be adding ½ of the salsa verde to the vegetable mixture.

Blend the Tomatillo Verde Salsa

• Blend together the cooled roasted tomatillos, onion, ½ of the roasted garlic head, roasted jalapeños and/or fresh, lime juice, salt, and cilantro. If you want to add a pop of bright green color and extra vitamins, add in a couple handfuls of fresh spinach.
• Stir in ½ of the verde salsa into the roasted vegetable filling mixture from above and reserve ½ for garnish and serving.

Prepare the Masa

• Mix the dried Gluten Free Instant Corn Masa (Instant harina flour) with baking powder, salt, and cumin if desired. (Remember to gently spoon the instant harina flour into the measuring cup for accurate measurements.)
• Add the oil to the instant masa mixture and mix well. The result should feel and look like wet sand.
• Pour, a little at a time, the vegetable broth into the masa dough mixture. You can use your hands or a mixer to do this. The goal for texture of masa dough is to have a consistency like hummus. Mix around 8 minutes. The gluten free masa needs to be easy to spread but sticks to the softened cornhusk. Add more vegetable broth if it is too thick or add more instant masa flour to make the consistency thicker.

How to Fold Tamales

• Place a softened corn husk in either your hand or counter. Add about 2- 2.5 tablespoons of masa dough to the smooth side of the corn husk - depending on the size of the corn husk. Use a spoon or spatula to apply a thin masa dough layer to the bottom ⅔rds of the corn husk. The thickness is about a ¼ inch thick and spread it even so that the masa to filling ratio is perfect. It is best to leave a ½ inch space on the ends to make the folding process easier.
• Spoon approximately 1.5 to 2 tablespoons of roasted vegetable filling with the verde salsa on to the prepared cornhusk with masa dough. Add cheese, if desired. Do not overfill.
• Fold lengthwise one side of the prepared cornhusk with masa over the vegetarian filling. Next, fold the other side of the cornhusk over and seal well with your fingers.
• Bend horizontally the small end of the tamal upon one end leaving the other side open.
• Tear strips of softened corn husk lengthwise and tie the bent end of the tamale together with the body of the stuffed tamale verde. Repeat this process with the remaining ingredients.

Steaming

• Prepare a steamer basket. No steamer basket? No problem! Review our favorite ways to steam fish without a steamer.
• Line the steaming device with softened cornhusks, place the tamales upright in the steamer. Place more corn husks on top of the tamales and a tea towel over the top before putting on the lid.
• Steam tamales for 1.5 to 2 hours on stove top until they easily peel away from the corn husk.
• Please allow the freshly steamed tamales to sit for 10 - 15 minutes with the lid on before serving. Serve warm with reserved salsa verde and toppings of choice.

Video

Notes

How Long Are Tamales Good in the Fridge?

Tamales, snugly wrapped in plastic wrap, a baggie, or a storage container, can stay fresh in the refrigerator for up to 3 days. Ensure a tight seal to prevent exposure to air and maintain their delectable moisture.

Can You Freeze Tamales?

Indeed, you can freeze the tamale love! Whether raw or cooked, follow these steps:

• If cooked, let the tamales cool completely.
• Individually wrap each tamale with plastic wrap.
• Place wrapped tamales verde in a freezer-safe baggie or container.
• Frozen vegetarian tamales can be stored for up to 3 months.

How to Reheat Cooked Tamales?

Microwave (Quick Option):

• Place individual or a couple of tamales on a plate.
• Cover with a damp cloth.
• Microwave on high for 30 seconds to 1 minute until soft and warm.
• Note: Frozen tamales will take a bit longer. Beware, they may firm up and not stay warm after 10 minutes

Steaming (Preferred Method):

• For a few extra minutes, opt for re-steaming, especially for refrigerated or frozen tamales.
• Steam tamales for 15 to 20 minutes until thoroughly warm.
• Allow them to set for a few minutes.
• If reheating cooked frozen tamales, add an extra 10 minutes of steaming.

Can you Steam Uncooked Tamales in the Pressure Cooker (Instant Pot)?

Yes, you can! However, it is our least favorite way as you cannot check to see if your tamales are cooked until after the pressure is released. Here is how you do it...

• Put 1 cup of water into the instant pot and place in the trivet rack. Place a few softened corn husks on top of the trivet.
• Place your prepared tamales upright and lean them up against the side of the instant pot. Place a few of the softened corn husks on top.
• Seal the pressure cooker and set it on high heat and press the steam function and steam for 25 minutes and then let naturally release for at least 10 minutes. 

Nutrition

Serving: 1tamal | Calories: 236kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Sodium: 269mg | Potassium: 301mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4567IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg

The post Vegetarian Tamales Verde appeared first on Healthy World Cuisine

We did not stop there! We kicked up this southern Indian instant dosa recipe with delicious warming spices like turmeric, coriander, and dried chili flakes. Not only is this crispy crepe-like recipe easy to make and gluten-free, but it's also vegan, making it a perfect meal option for those with dietary restrictions. This all-inclusive guide is packed with helpful hints on how to make the best foolproof instant dosa at home.

What's to Love

Hands down one of our favorite Indian street foods is the humble dosa.  It has this addictive crispy texture but still chewy and it is the perfect tool to pick up a little Ground Turkey Sweet Potato Curry or dip in a sambar. We love dosa, but like you, we do not like spending a lot of time in the kitchen preparing them.  So, we created a gluten free instant dosa recipe just for you.

Traditional vs. Instant

Let's take a moment to compare the differences between a "traditional dosa" vs an "instant dosa".

A traditional old fashion dosa can take upwards of 15 hours to make. Yes, really! It's a ton of work, messy, and you must wait overnight for it to ferment and it's not even gluten-free. As a matter of fact, we have blown out our high-powered blender motor trying to grind dried rice and dal to make traditional dosa batter. Nor do we enjoy scouring all the markets to find rare ingredients like urad dal (also known as black gram lentils).

On the hand, this instant dosa recipe has all the flavors and crispy textures of a traditional dosa without the messy grinding, overnight fermentation, or complicated ingredients. You will be able to find all the ingredients you need in a regular grocery store, which is a huge plus. In addition, this gluten-free Indian recipe is NOT made with curd (Indian yogurt) so they are dairy-free, and your family will love them.

So, without further ado, let us show you how to make instant dosa with rice flour at home in under 30 minutes. Grab your ingredients and let's get started on making these crispy treats.

Ingredients

Rice flour - (also known as rice powder) is a flour made from finely milled dried raw rice and is naturally gluten free.  If you are celiac, you will want to choose a rice flour that has been manufactured in a gluten-free facility. This is plain gluten free rice flour and NOT sweetened glutinous rice flour.  If you have leftover rice flour, you may like to try our Vegan Chinese Radish Cake.

Cornmeal - is a course flour made from corn (also known as maize). Many instant dosa recipes require the use of semolina (also called rava or sooji) in the batter to make it crispy and give it texture. However, semolina is made from wheat and is not gluten-free. Cornmeal, like used in our Jalapeno Cornbread, is naturally gluten-free and is easy to find at the grocery store. If you have gluten sensitivities make sure the brand you choose is made in a gluten-free facility.

Cornstarch - Is a type of starch made from corn that is ground to a very fine powder. This secret ingredient provides two functions. First, it gives the Indian flat bread it's delightful crispy texture. Secondly, it gives the Indian flatbread a little chew, just like our Black Sesame Cookies.  The texture is delightful. Cornstarch is a common ingredient used to thicken soups like our Hot and Sour Soup or to make a cornstarch slurries for gravies and stir fry recipes.

Salt & Spices - Add a little jazz to your instant rice flour dosa with a dash of dried ground coriander, turmeric, red pepper flakes or your favorite curry powder. The dosa are golden yellow hue due to the addition of turmeric. If you do not add turmeric or curry powder, the pan fried dosa will be white and turn lightly golden when cooked.

Oil - We chose a simple light flavored oil, but you can also use ghee or even melted coconut oil. This instant dosa is made without curd (Indian yogurt).  Therefore, a little oil helps to crisp it up and gives it depth of flavor.

Step By Steps

Quick and Easy: Make Instant Dosa with Rice Flour in Minutes!

Make Instant Dosa Batter

• Add the cornmeal to a large bowl and add 1 cup of boiled water. Stir and allow to slightly thicken - just about 3 minutes. This allows the cornmeal to stay suspended in the liquid instead of settling down to the bottom of the bowl.

• Add 1 cup cool water and then gradually add in the rice flour and cornstarch and mix well to remove any lumps. The consistency is thinner than a crepe batter but thick enough so that it barely coats the back of a spoon.

• Season with salt and dried ground spices like coriander powder, curry powder, dried red pepper flakes or any spices desired. Stir well and set aside.

How to Cook

• Heat a large non-stick pan, skillet, or tawa to a low medium heat. Pour approximately ½ ladle of the gluten free dosa batter in a dry pan. (Do not add oil in the non-stick pan before adding the dosa batter as this will cause uneven cooking)
• If you decide to use a well-seasoned iron skillet, you will want to rub oil equally all over the pan before adding the batter. Be sure to use a towel to wipe out any excess oil or use ½ cut onion to disperse the oil evenly when cooking with an iron skillet or iron tawa.  
• Use the back of the ladle to spread the dosa batter lightly in a spiral circle starting in the center and move outward to the exterior. This procedure is used to thin the batter to get it extra crispy. (If you want to sprinkle on finely diced fresh cilantro (coriander) leaves, minced onions or even grated carrot do it now quickly while the batter is still wet.) Now you can turn up the heat to medium.
• Wait 30 seconds for the dosa batter to start cooking. Then, add a little oil or ghee around the edges of the instant dosa. Once the steam has stopped rising from the dosa and browning around the rings, the dosa can be flipped to brown on the other side if desired.

Finishing Touches

• When you are ready to make another gluten free dosa, remove the pan from the heat and turn the burner down to low medium. Add a small amount of water to the empty pan and swirl it around. This procedure evens out the cooking temperature of the pan and cools it.
• Wipe out the excess water and return the pan to the low medium burner. Add another ½ ladle of instant rice flour dosa batter and repeat the process until you have used up the dosa batter or your family is full.
• Serve dosa plain or with Aloo Masala (Indian Spiced potatoes), chutney, sambal, or with a side of Indian Spiced Okra. Best served hot off the skillet.

Recipe Tips for Gluten-Free Batter

• Allow the cornmeal to bloom or absorb the hot water before adding the cool water. This step assures that the instant dosa batter does not separate.
• Measure the rice flour and the cornstarch by spooning the ingredients into the measuring cup and leveling it off with a knife.
• The consistency of the instant dosa batter should be a little thinner than a crepe but not so thin it is watery. It should be pourable but not so liquid that the liquid runs to the edge of the pan. Nor should it be so thick that you can't spread it. Check out our video and see how it just gently coats the back of a spoon. The perfect consistency is a batter that is thick enough to spread evenly with the back of the ladle but thin enough to get crispy.
• Dosa batter may start to thicken up if it sits longer than ½ hour. You may need to add a tablespoon of water to thin it back out to achieve that perfect consistency.

Cooking Tips

• Don't let the pan get too hot! The pan or tawa should be on a low medium heat when pouring the batter. This is so you have time to thin it out with the back of the ladle. If the temperature is too high, the batter will cook and harden before you have a chance to thin it out.
• Once you have the dosa spread out, you can increase the heat to medium.
• Wait about 30 seconds before adding oil around the edges of the dosa. If you add the oil right away before the dosa has a chance to seal around the edges, it will get messy.
• Be quick, gentle, and diligent while using the back of the ladle to thin out the dosa pancake. Practice makes perfect. If you do it too hard you will puncture the batter. On the other hand, if you do it too gentle the dosa will be too thick.
• If you create a small hole while trying to thin out the dosa, don't sweat it. It's all part of the learning process and will still taste delicious.

Common Pitfalls: How to Avoid & Fix

We performed a lot of testing to get this gluten- free instant rice flour dosa recipe fool proof. Along the way, we had loads of disasters and found solutions so that you don't make these same errors. Making dosa at home is not hard but it takes a little practice and some special cooking techniques. Let's review these dosa making pitfalls and how to fix them.

Dosa is Cracking or Breaking

The dosa batter is too thick or too thin. If your dosa batter is too thin, it will start to crack as the moisture evaporates during the cooking process. On the other hand, if your batter is too thick it will start to crack as the batter slowly starts to dry out and it will be dense and tough.

Why is my Dosa Batter Sticking: How to Fix!

Are you using a non-stick pan that is worn with defective protective coating or maybe an iron skillet that has not been "well-seasoned"? The remedy is to use a good non-stick pan or a properly sealed and seasoned iron skillet.

Is your pan too hot? Lower the heat level to low medium. Remove the pan from the heat and add a little bit of water to the pan. Wipe out the excess water and try it again.

Are you oiling the iron skillet between batches? After you drop a little bit of water in the iron skillet to bring down the temperature, add oil to a half onion and grease the bottom of the skillet. Iron skillets, unlike non-stick pans, will need some oil to prevent sticking.

Unable to Thin Out the Dosa with the Ladle

Your pan is way too hot.  The hot pan is cooking the dosa before you get a chance to thin it out. Remove your pan from the heat and add a little water to cool and even the heat distribution in the pan. Reduce the heat on the burner to a low- medium heat and try it again.

Batter is getting too thick

Add a tablespoon of water and reassess the consistency. If the gluten-free batter sits longer than 30 minutes, it starts to thicken. This instant dosa batter is best used right away. For best results, do not refrigerate or freeze the leftovers.

How to Make Crispy?

If you want to know how to make instant dosa without dal crispy, here are a few tips and tricks that can help.

• Use a combination flour mixture such as rice flour, cornstarch, and cornmeal. Cornmeal helps to make the dosa crispier and gives it a nice texture.
• Add some oil or ghee: To make the dosa crispier, you can add a small amount of oil or ghee around the batter while it is cooking. This helps to prevent the dosa from sticking to the pan and adds a nice flavor.
• Heat the pan properly: Make sure that the pan is on a low medium while you are pouring the batter but then increase the heat to a medium heat after you have thinned it out. A medium hot pan will help to crisp up the dosa quickly and evenly.
• Spread the batter thinly: Use the back of the ladle to gently create circles in the batter starting from the center and move your ladle outward. Try to spread the batter as thinly as possible on the pan. This will help to ensure that the dosa cooks evenly and gets crispy.
• Cook the instant rice flour dosa on medium heat: This ensures that it gets crispy without burning. If the heat is too low, the dosa will become soggy, and if the heat is too high, it will burn.

What to Serve with Dosa

Instant rice dosa is typically served with a variety of accompaniments that complement its flavor and texture.

1. Chutney: Coconut chutney, tomato chutney, onion chutney, or coriander chutney are all great options to pair with instant rice dosa.
2. Sambar: A lentil-based vegetable stew that is a staple in South Indian cuisine, sambar is a classic accompaniment to dosa.
3. Leftovers from Dinner: Heck, why not! Our Green Chicken Kababs along with other gluten-free Indian recipes are delicious rolled up in a dosa.
4. Pickles or vegetables: A spicy mango pickle or gingered red onion pickle golden beets can add a tangy and flavorful twist to your instant rice dosa. There is noting like a few crisp Indian Spiced Okra on the side to make this a complete meal.
5. Aloo Potato Masala: A savory filling made with mashed potatoes and spices can be stuffed inside the dosa to make it more filling and satisfying.
6. Yogurt: A dollop of regular yogurt or plant-based yogurt on the side can add a cool and refreshing contrast to the warm and crispy instant rice dosa.

Frequent Asked Questions (FAQ's)

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Sautéed Greens Breakfast Salad

Tofu Veggie Pancakes

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Print

Instant Rice Flour Dosa

Try our gluten free instant rice flour dosa for an easy Indian breakfast.  Extra crispy with cornmeal and corn flour and without any grinding or fermentation.

Course Breakfast and Brunch

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 dosa

Calories 92kcal

Author HWC Magazine

Equipment

• pan large non-stick or very well seasoned iron skillet

Ingredients

Dosa

• ¼ cup cornmeal gluten-free
• 1 cup hot water boiled
• 1 cup cold water plus extra on side - used to cool and equalize temperature of pan
• ¾ cup rice flour gluten free
• 1 teaspoon salt or to your preference
• oil for frying
• ½ tablespoon curry powder optional - ours had turmeric
• 1 teaspoon coriander powder optional
• 1 teaspoon dried red pepper flakes optional
• fresh herbs optional - (fresh cilantro, green onions or evenly finely grated onion or carrot)

US Customary - Metric

Instructions

Instant Dosa Batter

• Add the cornmeal to a large bowl and add 1 cup of boiled water. Stir and allow to slightly thicken - just about 3 minutes. This allows the cornmeal to stay suspended in the liquid instead of settling down to the bottom of the bowl.
• Add 1 cup cool water and then gradually add in the rice flour and cornstarch and mix well to remove any lumps. The consistency is thinner than a crepe batter but thick enough so that it barely coats the back of a spoon.
• Season with salt and dried ground spices like cardamon, curry powder, dried red pepper flakes or any spices desired. Stir well and set aside.

Cook Gluten-Free Dosa

• NON-STICK PAN DIRECTIONS - Heat a large non-stick pan, skillet, or tawa to a low medium heat. Pour approximately ½ ladle of the gluten free dosa batter in a dry pan. (Do not add oil in the non-stick pan before adding the dosa batter as this will cause uneven cooking)

  WELL SEASONED IRON SKILLET DIRECTIONS - Rub oil lightly in the iron skillet or iron tawa between each and every dosa. Use ½ of a cut onion with a little oil on it to disperse the oil evenly.
• Turn the burner heat to a LOW medium heat. Measure out approximately ½ ladle of batter. Pour the dosa batter in the middle of the pan.
• Use the back of the ladle to spread the dosa batter lightly in a spiral circle starting in the center and move outward to the exterior. This procedure is used to thin the batter to get it extra crispy. (If you want to sprinkle on finely diced fresh cilantro (coriander) leaves, minced onions or even grated carrot do it now quickly while the batter is still wet.)
• Turn up the heat to medium. Wait 30 seconds for the dosa batter to start cooking. Then, add a little oil or ghee around the edges of the instant dosa. Once the steam has stopped rising from the dosa and there is browning around the rings, the dosa can be flipped to brown on the other side, if desired.

Adjusting Heat Measures (Don't skip!)

• When you are ready to make another gluten free dosa, remove the pan from the heat and turn the burner down to LOW medium. Add a small amount of water to the empty pan and swirl it around. (This procedure evens out the cooking temperature of the pan and cools it. )
• Wipe out the excess water and return the pan to the LOW medium burner. If you are using an "iron skillet", use the ½ onion to a small amount of oil to the bottom of the pan. On the other hand, if you are using a "non-stick skillet", do NOT add oil - you will once again add the dosa batter to a dry pan.
• Add another ½ ladle of instant rice flour dosa batter to the pan. Use the back of the ladle to spread the dosa batter lightly in a spiral circle starting in the center and move outward to the exterior. Repeat the process until you have used up the dosa batter or your family is full.

Video

Notes

Dosa Batter Tips

• The consistency of the instant dosa batter should be a little thinner than a crepe but not so thin it is watery. It should be pourable but not so liquid that the liquid runs to the edge of the pan. Nor should it be so thick that you can't spread it. Check out our video and see how it just gently coats the back of a spoon. The perfect consistency is a batter that is thick enough to spread evenly with the back of the ladle but thin enough to get crispy.
• Dosa batter may start to thicken up if it sits longer than ½ hour. You may need to add a tablespoon of water to thin it back out to achieve that perfect consistency.

Instant Dosa Cooking Tips

• Don't let the pan get too hot! The pan or tawa should be on a low medium heat when pouring the batter. This is so you have time to thin it out with the back of the ladle. If the temperature is too high, the batter will cook and harden before you have a chance to thin it out.
• Once you have the dosa spread out, you can increase the heat to medium.
• Wait about 30 seconds before adding oil around the edges of the dosa. If you add the oil right away before the dosa has a chance to seal around the edges, it will get messy.
• Be quick, gentle, and diligent while using the back of the ladle to thin out the dosa pancake. Practice makes perfect. If you do it too hard you will puncture the batter. On the other hand, if you do it too gentle the dosa will be too thick.
• If you create a small hole while trying to thin out the dosa, don't sweat it. It's all part of the learning process and will still taste delicious.

Nutrition

Serving: 1dosa | Calories: 92kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 295mg | Potassium: 41mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 78IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.4mg

The post Instant Rice Flour Dosa appeared first on Healthy World Cuisine

Whether you prefer to bake, grill, pan-fry or even air fry your mochi, we have included all the instructions in this recipe guide. After Kirimochi (dried cut mochi) is cooked, it is delightfully toasty warm, golden, and addictively chewy. Are you ready to try one?

What's to Love

• Iconic childhood after school treats but adults love it even more.
• Naturally vegan. Gluten-free if you substitute tamari sauce for soy sauce.
• Great way to use up leftover mochi from the Japanese New Year, Children's Day, or Mid-Autumn festivities.
• Uses only pantry ingredients.
• Cooks in 10 minutes
• Isobe yaki is bursting with umami flavors and has diverse chewy and crispy textures, just like our Tuna Mayo Rice Balls.
• Whether you prefer to grill, bake, pan fry, or use the air fryer, you can choose what is most convenient for you.
• Pairs deliciously with tea or sake just like our Crab Sushi Bake!

Ingredients

Kirimochi (切り餅) is dried plain cut mochi. You can find this ingredient in Asian Food stores or online on Amazon. They come usually in a package with each rectangular or round mochi individually wrapped. The rectangular cut kiri mochi works best in this recipe. The individually wrapping makes it convenient to make as little as one or up to 12 isobeyaki at a time. Mochi is a gluten-free food. If you are celiac, you will have to check the manufacturer to confirm it was processed in a gluten-free facility.

Soy sauce - If you need to keep this gluten-free, you can substitute with tamari sauce.

Brown sugar - or you can use regular sugar or a sugar substitute of choice.

Nori - roasted seaweed sheets can be found at an Asian food store or online on Amazon. Many seaweed sheets have demarcated lines so you can cut them into sections. For a standard sized kirimochi rectangle, you will need approximately ¼ of standard nori sheet.

Step By Step

• Open the packages of kirimochi and cut the dried nori to fit around it.

• Cook the kirimochi - Bake, air fry, pan-fry or grill until golden and crispy on the outside and chewy and soft on the inside.

• Make the sweet soy sauce - add equal amounts of soy sauce and brown sugar in a pan and simmer lightly for 1 to 2 minutes or microwave until it thickens and gets a little sticky. The sauce should be able to coat the back of a spoon.

• Dip or brush the hot and toasty baked, air fried, pan fried or grilled kirimochi with the thick and sticky sweet soy sauce mixture.

• Wrap and roll with a slice of roasted nori (dried roasted seaweed) and seal with a little of the sweet soy sauce mixture.

• Eat while hot and toasty.

When is yakimochi ready to eat?

Kiri mochi is a dried and cut mochi that must be cooked priot to eating to get it pliable and chewy. Don't try to bite into one raw or you might lose a tooth.

Kirimochi can be cooked either by baking, air frying, pan-frying or grilling. Once kirimochi is cooked, it is called yakimochi. 

Yakimochi is done cooking when the outer layer is crispy and golden, the mochi starts to puff up and the inside is soft and squishy. However, you do not want to cook it so long that the mochi starts oozing out from the sides. There are 4 different options for cooking mochi.

4 Mochi Cooking Methods

Please choose the cooking option that is most convenient and easy for you.  We did some testing for you to find out how to cook kiri mochi using these 4 different cooking methods.

As you can see from our photo above, the different cooking options cooked the interior to a perfectly chewy molten consistency. The pan-fried and grilled options were our favorite because they had the best golden and crispy exterior.

1. Baking at 375 degrees F (190 degrees C) for approximately 10 minutes turning halfway during the cooking process. (Line baking sheet with parchment paper or lightly oil baking sheet) This option is convenient if you need to make a lot of isobeyaki at once for a larger group)
2. Air fry set at 400 degrees F (204 degrees C) for about 4 to 6 minutes, turning halfway during the cooking process. (Lightly oil spray the air fryer basket)
3. Pan Fry at a medium heat in a lightly greased non-stick pan for approximately 4 to 5 minutes on each side.
4. Grill or Grill pan - lightly grease and grill mochi over medium heat for approximately 4 to 5 minutes on each side.

Sweet Soy Sauce

1. The sweet and savory soy sauce will continue to thicken as it sits. Just heat up the soy sauce and brown sugar mixture just until it can coat the back of the spoon and then remove from heat.
2. Using a brush to slather on the sweet and savory soy sauce mixture works well. You can also just spoon a little sauce on both sides.
3. Get that pot or pan that you used to heat up the sweet soy soaking in hot water as soon as you are done using it for easier cleanup.

Cooking Tips

1. Whether you pan fried mochi or grilled mochi, please use a medium to lower heat. The reason being is the inside of the mochi needs to get warm and soft inside before the outside gets overly brown. 
2. Every oven, air fryer, grill and stove top can vary in heat levels depending on the make and model. Do not use the time clock as the only way to determine if the isobeyaki is done cooking. Instead, look to make sure that the mochi has started to puff up, turns golden brown or is crisp on the exterior and the mochi it should feel pliable.
3. Don't cook the isobeyaki too long or it will end up like a pool of molten lava. The goal is you want the edges to be crispy but the inside to be tender.
4. Sometimes, the baking methods and the air fry methods do not get the cooking mochi brown. However, the exterior will be crisp and the interior with be chewy.
5. If you want to amplify the flavors of the sea, you can heat up your nori leaves in a dry pan for a few seconds on each side before wrapping.

Serving

1. Isobeyaki mochi needs to be prepared and eaten right away while it is hot. The reason being is that when it cools the nori will start to get soft and the cooked mochi will start to harden. 
2. If the yaki mochi is starting to get cold, it can be reheated in the microwave. Pop it in the microwave for 20 to 30 seconds BEFORE slathering in the sweet soy sauce and covering in the nori for best results.
3. Around the hanami (cherry blossom viewing season), we sometimes like to make a sweet sakura glaze for dipping. If you can find sakura extract at the market, mix with powdered sugar and raspberry juice for a pretty pink topping.
4. We like to just pick it up with our fingers to eat but also can be served with chopsticks or even a fork.

Japanese Naming Conventions

You may have heard people talk about mochi, but in Japan there is a whole other world of mochi-based snacks that include isobeyaki, yaki mochi cake, kirimochi, norimaki or even nori.  But what does this all mean?  Let's take a moment to do a quick overview of some basic Japanese terms to help you understand the ingredients and cooking methods.

Mochi

"Mochi" is general term for Japanese rice cakes. There are 2 main kinds of mochi. 

1. Plain mochi is made from just two ingredients Japanese short grained sweet rice (Mochigome) and water. The traditional way of needing two people to pound the rice or even the more modern way with using a rice cooker takes some time and patience. That is exactly why people use convenient kirimochi. Kiri mochi is plain mochi that is dried and cut and can be found individually wrapped at Asian supermarkets or on Amazon. We used kirimochi for the recipe.
2. Gyuhi is a soft type of mochi that is used to make wagashi or Japanese sweets like our Mung Bean Daifuku Mochi. Unlike plain mochi, gyuhi is made using a sweet glutinous rice flour.

Yakimochi

Yaki Mochi - "Yaki" is a cooking style such as grilled, broiled or pan-fried. "Mochi" refers to a pounded rice cake in Japanese. So essentially, yaki mochi means plain cooked mochi that has been grilled, broiled, pan fried, etc. In our Yakitori recipe, "Yaki" is grilled, and "Tori" refers to chicken for a delicious grilled chicken skewer recipe that is always a crowd pleaser. There are 2 main categories of Yaki mochi.

1. Isobeyaki is sometimes also referred to as isobe yaki or isobe-yaki (いそべやき,イソベヤキ or 磯辺焼き) This is the special recipe we are making today. Isobeyaki is a subtype of yakimochi. Once yakimochi (cooked mochi) is dipped into a sweet soy sauce and wrapped in dried seaweed and it becomes isobe yaki.

• Abekawa is broiled mochi that is soaked in hot water and then covered with a mixture of sugar and a bean powder called kinako.

Nori

Nori is a dry edible seasoned seaweed that is used to wrap items like sushi rolls, Wasabi Mayo Crab Onigirazu or even as a topping to soups and salads. 

Norimaki

"Nori", as you know from above, is dried seaweed. "Maki" means to roll. Therefore, norimaki means to wrap and roll in a dry edible seaweed. Our isobe yaki are wrapped and rolled in crispy nori just before serving.

Eat Mochi Carefully

This pan fried isobeyaki mochi recipe is a delicious treat. However, it can be a potential choking hazard for small children, elderly or those that have difficulty swallowing. Therefore, take small bites and chew well. We like to take little sips of tea between bites of isobeyaki. (The nurse is now stepping down from the soap box.)

What to Serve With?

These little Japanese treats are perfect for teatime, afterschool snacks or even breakfast. We love to serve with a little Tranquil Lemon Ginger Tea, green tea or even a matcha latte.

As isobe yaki is slightly sweet and slightly savory.  It can pair well with many different savory side dishes or snacks like our Sesame Burdock Root Salad, Japanese Egg Roll Tamagoyaki or our Lemon Daikon Refrigerator Pickles. For an evening snack, try with a little chilled or hot sake.

If you are hosting a little teatime gathering, we tend to add more of the sweeter companions like our gluten free and vegan Matcha White Chocolate Brownies or Matcha Red Bean Energy Balls.

Frequent Asked Questions (FAQ's)

More Japanese Snacks

Magic White Chocolate Brownies

Mung Bean Daifuku Mochi

Shortbread Sakura Cookies

Baked Match Lemon Glazed Donuts

Wasabi Mayo Crab Onigirazu

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Isobeyaki Mochi

Discover how to make this umami packed sweet and savory snack Isobeyaki mochi at home. Toasty hot Japanese rice cake dipped in sweet soy sauce and rolled in nori. 

Course Appetizers/ Snacks

Cuisine Japanese

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 5 servings

Calories 73kcal

Author HWC Magazine

Ingredients

• 5 Kirimochi (切り餅) plain dried cut mochi
• ¼ cup soy sauce or tamari sauce for gluten free option
• ¼ cup brown sugar
  
• 2 sheets dried nori leaves (roasted seaweed) 1 strip per Kirimochi (切り餅)
• cooking spray to prepare the baking pans

US Customary - Metric

Instructions

Cook (4 Different Options)

• Option 1: Pan Frying - Spray a little light flavored oil in a non-stick pan. Pan fry the kirimochi on a medium low heat for about 3 to 5 minutes on each side or until golden and crisp on the outside and chewy in the middle.
• Option 2: Grilling or Grill Pan - Prep the grill or grill pan with a little oil to prevent sticking. Grill the kirimochi on medium heat for about 3 to 5 minutes each side or until golden and crisp on the outside and chewy in the middle.
• Option 3: Baking - Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper and/or a light oil spray to prevent sticking. Place the Kirimochi (切り餅) blocks on the prepared baking sheet. Bake for 10 minutes or until crisp on the outside and chewy on the inside. Turn the mochi cakes midway during the cooking process.
• Option 4: Air Frying - Preheat air fryer to 400 degrees F (204 degrees C) for 5 minutes. Prep the air fryer basket with a little oil to prevent sticking. Air fry kirimochi for about 4 to 6 minutes or until golden and crisp on the outside and chewy in the middle. Turn the mochi cakes midway during the cooking process.

Cut Nori (Dried Roasted Seaweed)

• Trim your nori (dried seaweed) sheets into 5 long strips. They should be slightly narrower than your kiri mochi cakes and be able to wrap around and overlap slightly so it can sealed. You will most likely need to cut the length as well so it not too long. (You will have some leftover nori and these are delicious in soups and salads)

Sweet Soy Sauce Glaze

• In the meantime, make the sweet soy sauce glaze in either a pan or in the microwave.

  Pan Method- Add soy sauce (or tamari) and brown sugar to a small non-stick pan. Cook and stir over medium heat until it starts to thicken - about 1- 2 minutes. Set aside

  Microwave Method - Place soy sauce and brown sugar in a microwave safe bowl. Microwave in 30 second bursts for approximately 1 to 2 minutes.

  The sweet soy sauce glaze will thicken as it sets and cools slightly.

Wrap and Roll

• Immediately, brush the cooked kirimochi with the sweet soy sauce glaze and wrap up dried nori. Enjoy! Best served hot out of the oven.

Video

Notes

Storage

Only make as many isobeyaki mochi as you plan on eating at one sitting.  Eat and enjoy the isobeyaki right after it is prepared for the ultimate treat. Delicious hot and toasty. If they get cold, the seasoned nori leaf will start to get soggy and the yaki mochi will start to harden back up.

Where to purchase 

You can find both nori (dried roasted seaweed) and kirimochi (dried cut mochi - Japanese Rice Cakes)  at Asian food stores or they can be purchased online on Amazon. 

Recipe Tips

1. The sweet and savory soy sauce will continue to thicken as it sits. Just heat up the soy sauce and brown sugar mixture just until it can coat the back of the spoon and then remove from heat. 
2. Using a brush to slather on the sweet and savory soy sauce mixture works well. You can also just spoon a little sauce on both sides.
3. Get that pot or pan that you used to heat up the sweet soy soaking in hot water as soon as you are done using it for easier cleanup.
4. Whether you pan fried mochi or grilled mochi, please use a medium to lower heat. The reason being is the inside of the mochi needs to get warm and soft inside before the outside gets overly brown. 
5. Every oven, air fryer, grill and stove top can vary in heat levels depending on the make and model. Do not use the time to cook the mochi as the only way to determine if the isobeyaki is done cooking. Instead, look to make sure that the mochi has started to puff up, turns golden brown or is crisp on the exterior and the mochi it should feel pliable.
6. Don't cook too long the mochi or it will end up like a pool of molten lava. The goal is you want the edges to be crispy but the inside to be tender.
7. Sometimes, the baking methods and the air fry methods do not get the cooking mochi brown. However, the exterior will be crisp and the interior with be chewy.
8. If you want to amplify the flavors of the sea, you can heat up your nori leaves in a dry pan for a few seconds on each side before wrapping.
9. If your yaki mochi is starting to get cold, it can be reheated in the microwave. Pop it in the microwave for 20 to 30 seconds BEFORE slathering in the sweet soy sauce and covering in the nori for best results.

Nutrition

Serving: 1isobeyaki mochi cake | Calories: 73kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.04g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 463mg | Potassium: 63mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 54IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 0.3mg

The post Isobeyaki Mochi appeared first on Healthy World Cuisine

Lotus roots (also known as lotus stems) are mild in flavor and taste like a starchy potato. However, it's that extra crispy addictive texture sets it apart from ALL other vegetables. Our Sichuan Spicy Lotus Root Stir Fry is crunchy, garlicky, savory, spicy and takes less than 20 minutes to prepare. It's a quick and easy vegan Asian dish for a weekday dinner.

Stir-fried lotus root is also commonly eaten during the Chinese New Year celebration because it symbolizes abundance and prosperity. The Cantonese word for lotus root is "Leen Ngau" which sounds like "having year after year" so it is lucky to eat in the Lunar New Year.

What is a Lotus Plant?

We can't wait for you to try this unique aquatic rhizome plant called the lotus. The root of the plant thrives underwater producing huge leaves and flowers that grow upward and display on top of the water. Of course, the budding flowers are gorgeous and magical but just wait until you explore the wonderful textures and taste of this interesting vegetable.

Edible Parts

Did you know that you can eat every part of the lotus plant?

Yes, you can! You can even eat the lotus seeds. They add a pop of crunch in a Lucky Shrimp and Lotus Seeds stir fry or can be made into lotus paste for mooncakes. Even, the flowers can be steeped as a tea.

The edible stem is what we are using today to make a stir-fried side dish. Lotus root is called Lián'ǒu (莲藕) in Chinese and renkon (れんこん) in Japanese.  Chinese, Japanese, Korean and many other nationalities use this special crunchy vegetable to make delicious soups, stir fries, pickles, salads, braised or made into lotus chips. The actual root is not that glamorous to look at. It's usually tan or beige with little sprouts at the end. However, once peeled, it has snow white flesh with holes in the core.

One of its best attributes is its ability to take on the flavors and seasonings of whatever you add to it. Lotus root recipes can be either savory like our Spicy Beef and Longevity Noodles or sweet like Braised Orange Anise Lotus Root.

Ingredients

Lotus Root -It's the main ingredient in our spicy lotus root stir fry. You can buy them fresh with the peel still on, peeled and sliced in the refrigerator section, or frozen at Asian Markets near you. In addition, you can also find them canned but these are not as crisp.

Lemon water or vinegar - When the root is peeled and exposed to air, it can oxidize and start to turn brown. Either lemon or vinegar water can prevent this from happening. If you purchase them refrigerated or frozen, they are commonly preserved with a citric acid solution to prevent oxidation. We still like to blanch the lotus roots in either lemon or vinegar to prevent any further color changes during the cooking process. The vinegar or lemon juice soak also removes the slight bitterness of the root.

Ginger - fresh is best but substitute with 1 to 1.25 teaspoons of dried ground ginger for a large 1-inch knob of fresh ginger.

Garlic - but of course! Garlicky is one of our favorite food descriptions. Adjust to your liking.

Chili paste or Sriracha Sauce - Adds that kick of spice. If you have a full Asian pantry, doubanjiang sauce used in our Mapo Tofu is very delicious in stir fried lotus root.

Soy sauce - to taste. Use tamari sauce to keep this recipe gluten free.

Sesame Oil - for that umami flavor

Dried Red Pepper Flakes - easy to find ingredient that adds another layer of Sichuan spiciness.

Cornstarch + Water - slurry to thicken the sauce.

Green Onions - aromatic and a delicious garnish.

Substitutions

There is no perfect substitute for lotus root. However, in a pinch you could use jicama, daikon radish, turnip, water chestnuts or potatoes. Each of these items will change the taste and texture profile of the Chinese lotus root recipe but are still delicious. In addition, each item may need more or less time to blanch before stir frying.

To keep this recipe gluten-free, exchange the soy sauce with tamari sauce and you are good to go.

Prepping

For the full and complete recipe and video, please scroll down to the recipe card for details.

• Fresh Whole Lotus Root Prep: Cut the ends off the vegetable.  Peel, slice thin, and rinse well. As it grow in muddy murky waters, be sure to wash it thoroughly to remove any dirt or debris.
• If using frozen ones, defrost before using. We like to rinse pre-sliced refrigerated or frozen lotus prior to using in a recipe. Canned ones do not need to be washed prior to consuming. In addition, many times the refrigerated lotus roots have already been boiled (blanched) and are soaking in a solution of citric acid. (In this case, it is not required to soak and blanch before using in a stir fry.)

• After you are done rinsing, place raw lotus slices in a large pot of water with either lemon or vinegar and salt to prevent further oxidation and it also helps to remove that slight bitterness.
• Blanch (boil) the slices in the lemon or vinegar water for approximately 2 minutes in lightly boiling water with the lid on. Immediately drain and rinse with cool water to stop the cooking process. Drain well and set aside. At this point, the lotus root is safe to cook and consume in a Spicy Sichuan Hot Pot (or mild broth) or any of your favorite recipes.

Sauce and Aromatics

• Make the stir fry sauce. Mix soy sauce, sesame oil, water, and cornstarch slurry together and set aside.
• In a frying pan or wok, add oil, ginger, chili sauce (Sriracha), garlic, whites of green onion and rinsed and drained blanched lotus root slices.
• Add dried red chili pepper flakes or fresh chilis to desired heat level.

Stir Frying

• Fry for couple of minutes on each side as I love that little sear. If you have a small wok or frying pan, you may want to do this in batching to increase the pan's capacity for full contact with each lotus root slice.
• Lastly, add the stir fry sauce and keep stirring until the sauce thicken.
• Garnish stir fried lotus root with the green section of the green onions and red chili peppers as desired.

Dishes to Serve With

There are a variety of ways to enjoy blanched and cooled lotus root, such as thinly slicing it and adding it to salads or sushi rolls or grating it and using it as a topping for sandwiches or wraps. You can also slice the root into thin rounds and serve it as a crunchy snack, either on its own or with a dipping sauce.

If you want to serve it as part of a traditional Chinese dinner, try this recipe meal plan.

• Shanghai Wonton Soup or Spicy Garlic Cucumber Refrigerator Pickles
• Beef and Peppers in Black Bean Sauce and plain Jasmine white rice.
• Spicy Lotus Root Stir Fry
• Four Ingredient Okra Stir Fry
• Chinese Pear Dessert Soup for a light ending.

Hosting a dim sum or Chinese New Year Gathering? Have fun with these tasty Chinese dishes along with a side of stir-fried lotus root.

• Asian Steamed Scallops with Garlic Vermicelli 
• Air Fryer Spring Rolls (Baked instructions included)
• Tofu Veggie Pancakes
• Homemade Chinese Dumplings
• Hong Kong Style Egg Tarts

How to Choose?

There are a few things you should inspect to make sure your lotus root is fresh, not spoiled, and perfect for stir frying.

A healthy lotus root has these following characteristics.

1. The skin is usually beige or light tan and should be free from any wrinkles.
2. Look for any mold spots. Do not choose any roots with white, black, brown, or green spots or areas.
3. They should be firm to the touch and heavy. If it is soft or feels light it could be rotten or dried out.
4. Choose ones that are relatively thin and uniform in size, as this will make them easier to cut into thin slices.
5. Lastly, cut into the lotus. If the flesh is yellow or pink, it has probably gone bad. A fresh one will be white inside. If the flesh smells sour, discard it right away as it has spoiled.

How to Store

Fresh Lotus Root is best enjoyed as soon as harvested because they can dry out or spoil. However, they can be stored in the refrigerator wrapped in a towel and in a loose baggie for up 1 to 2 weeks. Do not peel or slice but keep them whole.

If you peel or cut them, they will only last 3 to 4 days in the refrigerator. It is best to wash the lotus root well and soak in a bath of vinegar or lemon water, so they do not oxidize or turn brown.

Refrigerated peeled and sliced store-bought lotus roots are generally boiled (blanched), cooled and placed in a citric acid solution and sealed. They can remain in the refrigerator until the date to use by on the sealed package. Once the package has been opened, please consume within 3 days.

Cooling or Warming Vegetable

In Traditional Chinese Medicine (TCM), lotus root is considered a cool vegetable when raw. However, it should always be at least blanched before eaten. (You can read more about that in our FAQ section below.)

Once the vegetable is blanched, it is considered a neutral food with neither warming nor cooling properties. Cooked lotus root is generally seen as having a balancing effect on the body.  It provides strengthening of the spleen, stimulates the appetite, strengthens blood, promotes tissue regeneration, strengthens qi and is also high in fiber.

Frequent Asked Questions (FAQ's)

More Chinese New Year Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Spicy Lotus Root Stir Fry

Sichuan Spicy Lotus Root Stir Fry is crunchy, garlicky, savory, spicy and takes less than 20 minutes to prepare.

Course Sides

Cuisine Chinese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 80kcal

Author HWC Magazine

Ingredients

Blanch Lotus Root

• 12 slices Lotus root or about 2 segments washed, peeled and sliced
• water enough to cover the lotus root slices.
• Salt to taste
• ½ Lemon ½ lemon in water or 2 tablespoons of vinegar to prevent oxidation if using fresh lotus root.

Stir Fry Sauce

• 2 tablespoons Soy sauce
  or tamari sauce for gluten free
• 1 teaspoon Sesame oil (see chef notes for gluten-free options)
  
• 1 teaspoon sugar or sugar substitute of choice
• ¼ cup Water
  
• 1 teaspoon cornstarch

Lotus Root Stir Fry

• 1 tablespoon Oil
  light flavored (if you do not have a non-stick pan or wok, you may need 2 tablespoons of oil.)
• 1 inch Ginger knob peeled and grated
• 3 cloves Garlic
  fresh peeled and minced
• 1 teaspoon Sriracha or more to taste (doubanjiang sauce is also delicious)
• ½ teaspoon Red pepper chili flakes
  or to taste
• 2 Spring onions white part in with the aromatics and reserve the green section for garnish.
• blanched lotus root from above

US Customary - Metric

Instructions

Prepare Lotus Root

• If you are using fresh ginger root, pre-pare a bath of lemon water with ½ lemon juice (or vinegar) and enough water to cover the lotus root slices. Set aside. Wash fresh lotus root segments well. Peel and make sure you let the water run through the holes as they grow in mud - wash well. Slice about ⅛ inch thick. Place lotus root in lemon water bath.
• Blanch (boil) lotus root slices in the lemon or vinegar water for approximately 2 minutes in lightly boiling water with the lid on. Immediately drain and rinse well with cool water to stop the cooking process. Drain well and set aside.

  (If you are using refrigerated prepared peeled, sliced blanched lotus root preserved in a citric acid solution from the grocery store, you can skip this step. However, be sure to rinse well before using in the stir fry.)

Stir Fry Lotus Root

• While your lotus root is blanching, make the stir fry sauce. Mix soy sauce, sesame oil, sugar or sugar alternatives, water, and cornstarch slurry together and set aside.
• In a frying pan or wok, add oil, ginger, Sriracha sauce, garlic, whites of green onion and rinsed and drained blanched lotus root slices.
• Add dried red chili pepper flakes or fresh chilis to desired heat level.
• Fry lotus root on medium high heat for 2 to 3 minutes on each side to get that nice little sear. If you have a small wok or frying pan, you may want to do this in batches to increase the pan's capacity for full contact with each lotus root slice.
• Lastly, add the stir fry sauce and keep stirring until the sauce thickens.
• Garnish stir fried lotus root with the green section of the green onions and red chili peppers as desired. Enjoy!

Video

Notes

How to Store

Fresh Lotus Root is best enjoyed as soon as harvested because they can dry out or spoil. However, they can be stored in the refrigerator wrapped in a towel and in a loose baggie for up 1 to 2 weeks. Do not peel or slice but keep them whole.

If you peel or cut fresh lotus roots, they will only last 3 to 4 days in the refrigerator. It is best to wash the lotus root well and soak in a bath of vinegar or lemon water, so they do not oxidize or turn brown.

Refrigerated peeled and sliced store-bought lotus roots are generally boiled (blanched), cooled and placed in a citric acid solution and sealed. They can remain in the refrigerator sealed until the date to use by on the package. Once the package has been opened, please consume within 3 days.

Prepared Spicy Lotus Root Stir Fry should be stored in a sealed container in the refrigerator and consumed within 3 days or placed in the freezer for up to 2 months. Stir fried lotus root can be reheated in the microwave or stir fried on the stovetop for 3 to 4 minutes or until toasty warm. 

Nutrition

Serving: 1g | Calories: 80kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 327mg | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 21mg | Calcium: 26mg | Iron: 1mg

The post Spicy Lotus Root Stir Fry appeared first on Healthy World Cuisine

Ingredients 

How to Make 

• Slice the zucchini and summer yellow squash into ¼ inch slices. 

• Toss with olive oil, garlic and salt and pepper to taste. 

• Air fry zucchini and squash at 400 degrees F (204 degrees C) for 7 minutes. (We used the air fryer basket not this lined platter to air fry the vegetables. However, to keep the mess down whilst taking the photo, its in this lined platter)

• Turn over halfway through and air fry for another 7 to 8 minutes or until toasty golden. 

• Zest lemon on top, add dried red hot pepper flakes and garnish with basil if desired. 

Equipment  

Cosori Deluxe S 26-qt. 10-in-1 Smart Toaster Oven was used with the basket for air frying. Depending on the size of your air fryer, you may need to cook in batches. You do not want the squash and zucchini to overlap so that it stays crispy like our Chinese Eggplant with Garlic Sauce. 

Top Tips 

Frequent Asked Questions (FAQ's) 

More Summer Vegetable Recipes 

Super Easy Grilled Asian Eggplant 

Italian Stuffed Patty Pan Squash

Easy Summer Millet Salad

Caprese Salad on a Stick

Keto Grilled Okra with Tajin

Easy Air Fryer Recipes

Air Fryer Crispy Curry Chicken Legs

Air Fryer Spring Rolls

Banana Spring Rolls (Air Fryer Method)

Air Fryer Ribs (Chinese Style Garlic Ribs)

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Air Fryer Zucchini and Squash

Try this easy crispy Air Fryer Zucchini and Squash recipe that no one can stop eating! Just 20 minutes for a healthy low carb side dish with a garlic lemon seasoning.

Course Side Dish

Cuisine Italian

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 28kcal

Author HWC Magazine

Equipment

• air fryer

Ingredients

Fried Zucchini

• 1 zucchini small , sliced in about ¼ inch thick
• 1 yellow squash small , sliced in about ¼ inch thick
• 1 teaspoon olive oil
• 2 cloves garlic fresh (peeled and minced)
• salt and pepper to taste
• oil spray to prevent sticking on air fryer basket

Garnishes

• 1 teaspoon lemon zest optional but delicious
• dried red pepper flakes optional to your desired level of heat
• 1 tablespoon basil optional - fresh Chiffonade cut
• tomato optional - fresh sliced
• lemon slices optional as garnish

US Customary - Metric

Instructions

• Preheat air fryer to 400 degrees F (204 degrees C).
• Slice zucchini and yellow summer squash in ¼ inch circle slices. Peel and mince fresh garlic.
• Place squash and zucchini slices in a large bowl. Drizzle with olive oil, add the garlic and salt and pepper to taste and mix well.
• Spray air fryer basket lightly with a little oil spray. Lay the prepared zucchini and squash in a single layer in the basket. (If you have a small air fryer, you may have to make this recipe in more than one batch.)
• Air fry zucchini and squash for 7 minutes on one side. Then, carefully turn the veggies over to cook on the other side for another 5 to 8 minutes or until slightly golden and toasty. The exact time required to cook will depend on the size you sliced your vegetables. They should be fork tender but slightly crispy on the outside.
• Place the air fried squash and zucchini on a platter. Arrange in a overlapping circular design, if desired. Garnish with lemon zest, dried red pepper flakes and fresh basil if you like. We also added a few fresh garden tomatoes on the platter for serving.
• Enjoy hot!

Video

Notes

Cooking Tips

• To keep the air fryer squash and zucchini crisp, do not overlap the slices in the air fryer basket. If need be, cook in smaller batches.  
• For optimal results, use the air fryer basket instead of the baking pan. The rationale for this choice is that the convection heat gets to both sides of the vegetables so that they get crisp. If you have a toaster oven style air fryer like us, just line the baking pan underneath the fry basket to catch any drips for easy cleanup. We tested the recipe both ways and hands down, the basket wins.  
• Preheat air fryer to 400 degrees F (204 degrees C), while you are prepping the vegetables. A high heat prevents the zucchini from getting soggy while it I cooking.  
• Don't use too much oil. A teaspoon or so is really all you need.
• Turn the summer veggies halfway in the cooking process. 
• Keeping the squash and zucchini slices all about ¼ inch thick allows for more even cooking.  

Storage 

Leftovers, if you actually have any, can be kept in a sealed container in the refrigerator for up to 3 days or frozen for up to 2 months. 

Nutrition

Serving: 1g | Calories: 28kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 265mg | Fiber: 1g | Sugar: 2g | Vitamin A: 223IU | Vitamin C: 18mg | Calcium: 19mg | Iron: 0.4mg

The post Air Fryer Zucchini and Squash appeared first on Healthy World Cuisine

How can something so healthy be this delicious? You are going to love that crispy fire roasted tortilla with the tender grilled vegetables and this ultimate creamy hummus. It's everything your body has been craving. Serve alongside a make ahead Mediterranean Bean Salad or Heirloom Tomato Cucumber Salad for an easy summertime meal.

Dinner Party Entertainment Ideas

Gatherings are always more fun when mealtime is interactive. There is nothing like engaging your guests in the creative process to make their own unique veggie wrap with hummus - making them feel right at home.

Can you guess the best part about these type of dinner parties? You got that right! You can have everything prepared in advance so all you need to do is to enjoy your guests.

If you like the idea of grilling and chilling with family and friends, try our Middle Eastern Ground Lamb Kabobs. It's a delicious interactive dinner party food theme.

In the winter and fall, enjoy a cozy Simple Spicy Thai Hot Pot or our Spicy Sichuan Hot Pot. Let your guests add all of their favorite healthy additions to the pot. Meanwhile, our Middle Eastern Party Feast is a fantastic vegan party food idea for any season.

Favorite Wrap Fillings & Ingredients

You are going to love that crispy wrap with the contrast of the tender grilled vegetables. The best part is you can add whatever healthy ingredients you enjoy. That said, we would not include vegetables that have excessive moisture, like tomatoes, as these may cause your wrap to tear.

Try some of these delicious antipasto Mediterranean vegetable ingredients to make simple and easy wraps.

• Zucchini (courgetti)
• Yellow squash
• Onion
• Mushrooms
• Sweet bell peppers (capsicum)
• Eggplant (aubergine)
• Gluten-free roasted red pepper hummus
• Traditional Baba Ghanoush
• Easy Tarator Sauce
• Fresh spinach, arugula (rocket) or fresh herbs of choice
• Artichokes
• Mild pepperoncini's
• Olives

If you're not vegan, try your favorite cheeses like feta, parmesan, or mozzarella. For protein, try grilled chicken or our Marinated Grilled Flank Steaks.

Leftovers are a budget friendly option and fantastic in these Mediterranean veggie wraps. Great way to use up those little bits and bobs in the refrigerator and make something delicious and new.

And many other ideas like fresh herbs make a nice addition to a veggie wrap platter.

Types of Tortilla Wraps

Can you guess how many different type of tortilla wraps there are? Back in the day, there was just 2 basic categories.

1. Corn based tortillas
2. Flour based tortillas

Now, we have everything under the sun to choose from. That is a very good thing as depending on what dietary need you have - there's a wrap for that!

• Gluten-free wraps can be made with almond flour, tapioca flour, coconut flour and more.
• Vegan wraps and most are. Be sure to read the fine print as some can be made with lard.
• Low carb wraps or keto wraps - Are you are on a very strict low carb or diabetic diet?  You can use lettuce or even an egg wrap, but these cannot be grilled.
• Spinach wraps
• Beet root wraps

And the list goes on. The calories in this veggie wrap are calculated using a low carb wrap and all the delicious additions and toppings.

The tortilla wraps serve as a transfer device to get all those delicious toppings into your mouth. We've had the best luck using flour (also gluten-free) wraps as they are less likely to tear. Corn based tortilla wraps can be used but they don't roll as easily and have a higher tendency to crack during the roll up process.

How to Make

This is a general overview of how to make a Mediterranean Veggie Wrap. Please see the recipe card below for the detailed recipe.

• Slice your favorite vegetables and mushrooms. Prepare the marinade with olive oil, balsamic vinegar, garlic powder, Italian Seasoning, salt, and pepper.

• Marinate the softer mushrooms and vegetables like zucchini, yellow squash, onion slices and peppers for about 15 minutes. If you decide to cooker harder vegetables like cauliflower, they can be marinated overnight and take much longer to grill.

• Prepare and place other antipasto items like your sliced olives, artichokes, hummus, mild pepperoncini's, fresh spinach, etc. in little bowls to serve. These can be covered and refrigerated overnight if desired.
• Grill marinated vegetables.
• Warm up tortillas so they are easier to roll up.
• Place your grilled vegetables and prepared antipasto Mediterranean toppings out buffet style.

• Allow everyone to fill their wrap with a dollop of hummus, grilled veggies, and toppings of choice. Use a little beaten egg to seal the edges and roll up like a burrito. Watch our video below to see how it is done.

• Brush the rolled wrap with a little olive oil on all sides and grill until toasty.
• Enjoy!

Equipment

When the weather is nice, enjoy grilling your vegetarian tortilla wraps on either your outdoor barbeque or gas grill.

If Mother Nature is not cooperating, bring the party indoors.  Plan B is to roast the veggies in the oven or air fryer.  You can use either a grill pan, regular pan, or your air fryer to heat and crisp up the stuffed sandwich wraps.

Recipe Hacks

• If you do not have a veggie grilling rack, slice your veggies thin but longer so they do not fall through the grates.
• Use burrito or large size tortilla wraps. The smaller ones are just way too small to roll up.
• Heat up your tortilla wraps in the microwave for just a few seconds.  Warm tortilla wraps are easier to roll up. Keep your wraps covered so that they stay pliable.
• Slather on a thin layer of hummus or baba ghanoush before adding vegetables. This helps the vegetables stay in place while you are rolling the wrap up.
• Don't overfill the wrap. I know it is so hard to not do that as you want everything, right? However, trust us. It is not a good idea. You will either have a difficult time rolling the tortilla into a burrito shape or you are going to tear your wrap. Been there - Done that!
• Don't be using toothpicks to keep your wrap sandwich rolled. Instead use a little beaten egg or cornstarch paste to seal the edges.
• Keep your meal budget friendly using in season produce or vegetables from your garden.
• Make EXTRA! One growing boy ate FOUR Mediterranean Veggie Wraps! Yes 4!

Vegan Wrap Ideas

It is easy to keep the grilled tortilla wraps vegan. Try these quick and easy recipe hacks.

• Substitute egg wash with a cornstarch and water paste to seal the tortilla wrap.  Place 1 tablespoon of cornstarch in with 1 tablespoons of water and stir. Use the cornstarch and water paste to seal the tortillas closed so they can be grilled.
• Read the label on the wraps package to make sure they do not include lard.
• Guests will assemble their own wrap so they can pick and choose what they desire. Even if the rest of your guests like to eat meat and cheese, these additions are optional.

Frequent Asked Questions (FAQ's)

More Grilled Vegetable Recipes

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Mediterranean Veggie Wrap

Sink your teeth into a hearty grilled Mediterranean Veggie Wrap - perfect for a summer gathering. These easy vegetarian wrap sandwiches are loaded with grilled summer vegetables, gluten-free roasted red pepper hummus and all your favorite antipasto toppings. 

Course Mains

Cuisine Mediterranean

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 390kcal

Author HWC Magazine

Ingredients

Grilled Vegetables of Choice (These are just ideas - pick and choose your favorites)

• 1 medium zucchini
  (courgette) sliced lengthwise about ¼ inch thick
• 1 bell pepper (capsicum)sliced lengthwise (we used a red bell pepper)
• 1 onion peeled and sliced into ¼ rings
• 1 medium eggplant (aubergine) We used an Asian eggplant sliced lengthwise about ¼ inch thick - optional
• 1 medium summer squash sliced lengthwise about ¼ inch thick - optional
• 4 mini portabella mushrooms sliced - optional

Vegetable Marinade

• 4 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• 2 teaspoons Italian Seasoning
  (dried basil, oregano, rosemary, dried garlic, dried red peppers)
• salt and pepper
  to taste

Tortilla Wraps

• 6 large flour tortillas The big burrito or large sized tortillas. You can use low carb, gluten-free or any kind you desire.
• 1 egg beaten (if you want to keep it vegan, make a cornstarch and water paste in a 1:1 ratio)
• ¼ cup olive oil
  

Toppings (pick and choose your favorites - optional)

• 1 cup Gluten Free Roasted Red Pepper Hummus
• 1 cup spinach fresh
• 8 ounces artichokes
  sliced
• olives sliced
• pepperoncini sliced
• 6 oz feta cheese or other cheese of choice

US Customary - Metric

Instructions

Recipe Tips Before you Start!

• 1) You can pick and choose the vegetables you want to grill. You can choose to include all or some of them listed. You can also choose other vegetables not listed but just remember that they may take either longer or a shorter time to cook on the grill. Don't choose tomatoes or they will make your wraps soggy.

  2) Antipasto toppings are just ideas. Pick and choose your favorites. However, hummus in our opinion makes these wraps super delicious.

Marinade Vegetables

• Choose your favorite grilling vegetables. We choose sliced zucchini, bell pepper, onion, eggplant slices, summer squash slices and sliced mini portabella mushrooms and placed them in gallon sized plastic baggies. You may need 2 baggies to hold all of the vegetables.

  In a bowl add olive oil, balsamic vinegar, garlic powder, Italian Seasoning blend and salt and pepper. Mix well. Pour the balsamic vegetable marinade over the vegetables. Seal and shake to distribute marinade to all the vegetables. Allow vegetables to marinade for 10 to 15 minutes.

  Preheat your grill to a medium heat!

Prepare your Toppings

• In the meantime, gather and prepare all your supplies and place them in little bowls or dishes for the party so that your guests can make their own wrap sandwiches.

  We set out tortilla wraps, roasted red pepper hummus, sliced olives, quartered artichoke hearts, spinach, pepperoncini, feta cheese and an egg wash for sealing the wraps and olive oil for brushing the wrap before grilling. (These are just suggestions so add anything your little heart desires)
• Grill your marinated vegetables until fork tender (2 to 3 minutes per side) and have nice grill marks. Set you grilled vegetables out with your other topping to make your grilled Mediterranean Veggie Wraps.

Assemble your Wraps

• Microwave, for 30 seconds, your tortillas so they are warm and easier to fold. Keep them covered so they stay warm.

  Set your tortilla wrapper on plate or a clean counter and add your hummus, grilled vegetables and any toppings that your little heart desires. However, just be careful that you do not make it too full as then it becomes difficult to wrap up.

  Brush the outer ring around the tortilla with egg wash (or cornstarch paste) to help seal the edges. Fold up your wrap like a burrito. Start at one end. Fold up end over fillings. Fold in the sides to the center and then roll all the way up. You may need to add more egg wash at the end just to help the ends seal.

  Brush your wrap on all sides with a little olive oil.
• Grill the wrap for about 2 minutes on each side just until the cheese melts and you have nice grill marks on both sides.
• Enjoy while warm-hot off the grill.

Video

Notes

The calories in a veggie wrap are calculated in the nutrition section using low carb flour tortilla and all of the toppings and vegetables. 

You can grill any vegetables you like and add them to your grilled wraps. However, we would not add tomatoes. They are too watery and will cause problems with the tortilla getting soggy. 

Have fun with this recipe. The ingredients listed are just ideas but really you can add anything your little heart desires, even grilled chicken or grilled flank steak.

We kept ours vegetarian just to enjoy the change. 

Storage: Premade vegetable hummus wraps can be stored in the refrigerator for up to 2 days (if making homemade hummus with raw garlic). If you are using store bought hummus, wraps can be stored for 3 to 4 days in the refrigerator.

Reheat: One of the best ways to reheat a premade grilled vegetable wrap is to air fry it at 400 degrees F (204 degrees C) for about 5 to 7 minutes. They are super crispy on the outside and tender on the inside.

Alternatively, you can use the toaster oven or bake your wraps at 350 degrees F (176 degrees C) for about 10 to 15 minutes or just until warmed through.

You can always start up the grill and reheat for about 3 minutes on low heat on each side or just until warmed through.

Nutrition

Serving: 1g | Calories: 390kcal | Carbohydrates: 23g | Protein: 12g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 53mg | Sodium: 544mg | Potassium: 727mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1426IU | Vitamin C: 46mg | Calcium: 218mg | Iron: 3mg

The post Mediterranean Veggie Wrap appeared first on Healthy World Cuisine

Delicious as part of our Middle Eastern Party Feast or slathered on our Grilled Harvest Wraps - Ready in under 10 minutes.

Taste

You are going to love the creamy texture and bright vibrant orange color of this homemade roasted red pepper hummus. However, the taste will have you hooked. 

• Earthy from the cumin
• Nutty from the toasted sesame oil
• Smoky from the paprika
• Spicy from the cayenne pepper
• Zesty from lemon
• Naturally sweet from the roasted red peppers.

Don't worry. No cooking skills are required to make this homemade hummus. If you can open a can and squeeze a lemon, you have all the skills you need for this job.

Did you know that hummus is an Arabic word that means chickpea? Whether you call or spell hummus like, 'houmous', 'humus', 'hommus' or 'hommos', it is one delicious dip. Let's get cracking on making a quick and easy batch of healthy hummus right now.

Ingredients and Substitutions

Garbanzo beans (chickpeas) - We used canned cooked garbanzo beans to save time. To reduce tummy woes, we like to rinse them well before use. However, if you are trying to cut down on oil, you can use the juice of the canned garbanzo beans instead of oil. This juice is called aquafaba. Did you know that you can reserve this aquafaba to use as a vegan egg replacement in other recipes?

This vegan hummus recipe has 16 grams of carbohydrates per serving because of the chickpeas. If you are looking for a lower carb dip, be sure to try our Traditional Baba Ghanoush made from roasted eggplant.

Roasted Red Peppers - Do you have a garden bursting with fresh red peppers?  Roast sweet bell peppers, place them in a paper bag to steam and then peel them for this recipe. However, we know life is crazy busy. Use jarred red roasted peppers to save time.

Lemons - Fresh is always best. However, you can substitute fresh lemon juice with the lemon in a squeeze bottle or lemon concentrate.

Garlic - at least 2 cloves - more if desired! Got to keep those vampires away!

Cumin - earthy, delicious and a nice addition to gluten free red roasted pepper hummus. We used dried ground cumin.

Paprika or cayenne pepper to taste is optional.  We love the smoky flavor of paprika or the little kick of cayenne spice to round out the flavors.

Olive oil - gives the gluten free hummus that creamy rich feeling. However, if you want to cut down on the oil, you can exchange with a little water, aquafaba or even a little of the juice from the jarred roasted red peppers to thin the hummus dip.

Sesame oil - is made by pressing the oil out of toasted sesame seeds and is a delicious substitution for tahini paste (sauce). The oil has a toasty nutty flavor that pairs very well with hummus and is generally gluten free. However, if you are celiac, you are going to want to make sure that the sesame oil is manufactured in a gluten-free facility. There are many gluten-free brands on the market.

Sesame oil vs Tahini paste

Sesame oil is the oil extracted from deeply toasted sesame seeds. It is a nutty dark oil that tastes like toasted sesame seeds and it's NOT bitter. We cannot even imagine cooking without this integral Asian condiment in our kitchen. It can be stored at room temperature out of light and heat. Sesame oil is best used within 6 months. Be sure to try our Garlicky Sesame Stir Fried Green Beans,  Better Than Take Out Vegetable Lo Mein and other Asian recipes using sesame oil.

Tahini paste is made with raw white sesame seeds and oil. The 2 ingredients are blended into a thin paste. It is generally light in color because the sesame seeds are not toasted.  Tahini paste has a nutty and slightly bitter taste. We used both a black sesame paste, and tahini paste in our Sesame Spiral Pie Cookies.

Equipment

Do you have a high-speed blender or food processor? Then, you are good to go.

Currently, we have a high-powered Ninja Blender Duo with Auto-iQ and it works like a charm to get hummus really smooth and creamy. However, we have also made hummus in a food processor but sometimes we must add a little more liquid to get it going but it also works well.

No food processor or blender? No problem!

Many households around the world make this delicious vegetable Mediterranean dip every day without any fancy equipment. You are not alone.

Try heating up chickpeas in the microwave or on the stovetop first. This hack makes them much easier to mash.  First, chop all your ingredients with a knife. Then use one of these basic kitchen tools and a little muscle power to make a smooth gluten free roasted red pepper hummus.

1. Mortar and Pestle
2. Potato masher
3. Fork

How to Make

Drain and rinse canned chickpeas (garbanzo beans) well.

Juice lemon, mince garlic and open your jar of roasted red peppers.

Place garbanzo beans roasted red peppers, lemon juice, sesame oil, cumin, paprika (or a little cayenne pepper), olive oil and salt and pepper to taste in either your high-powered blender or food processor. If you will be mixing by hand, please see our suggestions above.

You will need to add either more olive oil, water, roasted red pepper juice or even aquafaba to get the mixture moving. Use a spatula to scrape down the sides of the device. It is easier to add more liquid than to try to thicken your gluten free roasted red pepper hummus if you get it too thin. Blend until creamy.

To serve, place in a flat dish and spread. Garnish with a little diced roasted red pepper or Roasted Crunchy Garbanzo Beans and drizzle with a little extra virgin olive oil.

Toppings

This gluten free hummus is delicious all on its own with your favorite dippers. However, you can kick it up a few notches and add some fun Mediterranean toppings to make a loaded hummus plate. First place a layer of the healthy red pepper hummus recipe on a serving platter. Then, try adding some of these fun toppings sprinkled on top.

• Feta cheese
• Olives
• Tomatoes
• Cucumbers
• Parsley
• Diced roasted red peppers or crispy roasted cauliflower bites.
• Sprinkle of sumac or paprika
• Lemon slices
• Roasted crunchy garbanzo beans

Favorite Dippers

Please do not judge. Eating red pepper hummus by the spoonful is totally acceptable, right? However, using fresh garden vegetables as your mode of transportation to your mouth is our favorite way. Who can resist hummus and veggies for a healthy gluten free snack any time of the day! Some of our favorite raw vegetables to serve with hummus is whatever lies in your crisper.

• Carrots
• Celery
• Cucumbers
• Radishes
• Snap peas
• Bell peppers
• And more…

Toasted gluten free flat breads are delicious too.

Ways to Serve

Hummus is a foundation for so many delicious recipes.

• Scoop in salads and buddha bowls
• Slather a layer in wraps
• Super Crispy Falafel Bites are delicious with a scoop of hummus with sesame oil and a side of Easy Tabbouleh Lebanese Salad.
• Topping for our Middle Eastern Ground Lamb Kabobs.
• As a side dish in many other Middle Eastern and Greek recipes.

Frequent Asked Question

More Middle Eastern Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Gluten Free Roasted Red Pepper Hummus

Dip your veggies in our Gluten Free Roasted Red Pepper Hummus made without tahini but instead with a toasty nutty sesame oil.  Healthy vegan appetizer or snack.

Course Appetizers/ Snacks

Cuisine Middle Eastern

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 125kcal

Author HWC Magazine

Equipment

• high powdered blender or food processor or can blend by hand

Ingredients

• ¾ cup roasted red peppers
  We used store bought jarred roasted peppers. Drain and reserve the juice and use to thin hummus - if desired.
• 15 oz chickpeas (garbanzo beans)
  rinsed and drained or 1.5 cups cooked and drained chickpeas.
• ¼ cup lemon juice
  juice from one large lemon
• 1 tablespoon sesame oil
• 2 cloves garlic minced
• 1 teaspoon ground cumin
  
• ½ teaspoon paprika optional
• cayenne pepper (optional)
  (just a pinch- optional)
• salt and pepper to taste (we added about ½ teaspoon salt and ¼ teaspoon pepper)
• 1 tablespoon extra virgin olive oil and extra for serving
• 2 to 3 tablespoons olive oil, water or juice from canned roasted red peppers to help loosen up the hummus. Do not add unless you need to get the hummus moving in the blender or food processor.

US Customary - Metric

Instructions

• Drain and rinse canned garbanzo beans (chickpeas).
• Place drained roasted red peppers, chick peas, lemon juice, sesame oil, garlic, cumin, paprika or cayenne (optional), salt and pepper and olive oil to taste. Blend until smooth. You will need to scrape down the sides of your high powered blender or food processor.
• If you find your hummus is too dry and can't get the blender moving, you can add an one additional tablespoon of either water, olive oil, juice from jarred roasted peppers at a time to loosen it up. Blend again and reassess. If your blender is still not moving, add another tablespoon of liquid and blend again until you have a thick and smooth hummus texture. You will most likely need to add a couple of tablespoons of liquid to your hummus but it depends on how wet or dry your roasted red peppers are.
• Place your red pepper hummus in a flat bowl and make a well with the back of your spoon. Drizzle olive oil over the red pepper hummus.
• If desired, garnish with chopped roasted red peppers, lemons and parsley.
• Enjoy hummus with fresh veggies, gluten- free flat breads or crackers, or as part of your meal.

Video

Notes

Does hummus need to be refrigerated?

Yes! Fresh homemade hummus needs to be stored in the refrigerator and it will last up to 2 days in a sealed container. The reason being is that is contains fresh garlic, which can cause botulism even with the addition of lemon and salt. Do not leave your hummus out for serving longer than 4 hours. The reason being is that the longer hummus is out the refrigerator the higher risk for bacteria to form.

How to fix a runny hummus texture?

It is best to add in your liquids last after blending to see how much liquid you will need to get a smooth and creamy hummus. If your hummus is not as thick as desired, try these quick fixes.

• Add more garbanzo beans (chickpeas) and blend.
• Refrigerate your hummus for about an hour. Many times, after the hummus cools it will thicken up a bit.
• Blend in a little creamy plain yogurt.

Why is my hummus not blending?

It is always easier to add more liquid. Turn off your blender or food processor and take off the lid. Use a spatula to push down the mixture down by the blades. Put the lid back on and lock. Attempt to blend or food process again.

If your mixture is too thick to blend, you can add a tablespoon at a time of olive oil, water, aquafaba or even red roasted pepper juice to thin out the mixture. Restart the food processor or blender and mix until smooth. Add more liquid a tiny bit at a time until you reach the desired texture.

Nutrition

Serving: 1serving | Calories: 125kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 184mg | Potassium: 192mg | Fiber: 4g | Sugar: 3g | Vitamin A: 148IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 2mg

The post Gluten Free Roasted Red Pepper Hummus appeared first on Healthy World Cuisine

Try it dipped in our special dipping sauce too. You can now make vegan Lo Bak Go at home with our comprehensive step by step instructions and video.

Why is it Different?

Unlike our traditional Chinese New Year Radish Cake made with Chinese sausage and dried shrimp, our savory vegetarian turnip cake recipe is actually vegan and gluten-free. Trust us you will never miss the meat!

This savory daikon radish cake recipe is made with shredded Asian daikon radish, dried shiitake mushrooms, fresh herbs, special spices, and rice flour.  Then, the Lo Bak Go is steamed, sliced, and pan-fried to perfection.  Fantastic appetizer for a Chinese dinner, yum cha (dim sum) or as a part of our 10 Fun and Easy Chinese New Year Recipes.

Crispy Outside - Tender Inside

When you read the word "cake", did you think we were making a sweet dessert? That's a common mistake. Daikon cake is savory- NOT sweet. The reason it is referred to as a cake as it has rice flour and steamed like many Asian desserts.

Our Vegan Radish Cake is simply dreamy to bite into. First, the little crispy bits on the ends catch your senses and then once you take a bite the inside it is soft and tender.

The daikon radish mellows once it is cooked and combined with the mushrooms, herbs, and spices.  The pan fried radish dim sum is savory, earthy from the mushrooms, a little spicy from the white pepper and aromatic from daikon, green onions and 5 spice powder. When all the umami flavors and textures unite it is a memorable bite.

Well don't take our word for it, give this vegan dim sum treat a try yourself and impress all your guests this Chinese New Year. Dip it in a simple sauce of soy sauce, garlic, dash of Chinese black Chinkiang vinegar and a little ginger for a little bite of heaven.

Ingredients

Daikon Radish

This Asian radish is known by many names.  Examples include Lo Bak Go in Cantonese (蘿蔔糕) or Luo Bo Gao (萝卜糕) in Mandarin.  Also called Winter Radishes, White Radish, Oil Seed, Asian Radish, Mooli and Icicle Radish.  Whatever then name, it's an Asian white mild crisp winter radish that sweetens and mellow when cooked. Did you know that the word "Daikon" is the Japanese word for "big root"?

Daikon radishes are slightly sweet and slightly spicy. They look like a fat long white carrot. In addition, they are milder than the traditional red radishes that are used in salads. They also come in different shapes, sizes, and flavor profiles. However, most generally they are white and a little green near the stalk.

If you have extra radish leftover after making our recipe, be sure to try our Lemon Daikon Radish Refrigerator Pickle, Chinese Beef Noodle Soup Recipe or our Layered High Sesame Asian Salad.

There are many different types of daikon radishes

• Cantonese Lo Bak
• Miyashige White Daikon
• Alpine Radish
• KN-Bravo Daikon
• and many more…

The long green and white Lo Bak Go is traditionally used in Hong Kong to make Chinese radish cakes. However, we used a fat and stout Korean Alpine radish as they looked super fresh. Some may say that the longer and skinnier daikon have a stronger taste and the larger rounder daikon are a bit milder in taste. Any type of daikon can be used for this recipe.

Dried Shiitake Mushrooms

The dried mushrooms soaked in hot water. Make sure to keep the soaking water as you will use this in the daikon cake batter. You can also use fresh pan-fried mushrooms too.

Chinese Five Spice Powder

The Chinese blend is an essential ingredient made from 5 spices (cinnamon, anise, fennel, Sichuan peppercorns and cloves)

White Pepper

We love the little spice kick. You can also use black pepper to taste.

Vegetable Bouillon Powder

In order to keep this recipe vegetarian and vegan use a vegetable bouillon powder. You many also use mushroom bouillon powder or the vegetable or mushroom "paste" bouillons. The reason we do not use soy sauce or liquid additives to flavor the vegan Chinese radish cake is the added liquid can change the consistency of the cake. We will talk more about that in the recipe below.

Plain Rice Flour

This is rice that has been finely ground into some flour. Please, DO NOT use "glutinous rice flour - also sometimes called sweet rice flour" that we use to make our Sweet Sticky Rice Chinese New Year Cake. These are two completely different types of flours with completely different recipe results.

Cornstarch

This dry ingredient along with the rice flour gives this cake a very tender interior. You may also use potato starch in a pinch.

Aromatics

Spring onion and garlic give it that delicious taste and pop of color. You can also add caramelized onions to this recipe if desired.

Sugar

Just a pinch to take the edge off the daikon. You can also use a sugar alternative of choice. Every type of daikon radish has a little different bite and spice to it. If your daikon is mellow, you can add less sugar. However, if the daikon is strong, add a little more sugar to taste. 

How to Make

Just to let you know, this vegetarian and vegan Lo Bak Go recipe is a 2-day process.

It is VERY important that you let your steamed vegan Chinese radish cake chill overnight in the refrigerator, so it is easier to cut.

Soften Dried Shiitake Mushrooms

• Place dried shiitake mushrooms in a medium bowl.
• Add boiled water over mushrooms and leave soak for 15 to 30 minutes to soften.
• Reserve the mushroom liquid as you will use this later in the recipe.
• Remove the stem and discard or use in another recipe. Chop up the softened mushrooms and set aside.

Prepare the Daikon Radish

• Weigh daikon before peeling.
• Peel and grate. You can also julienne cut.

• Put daikon in pan or wok and add water.

• Cook until translucent and drain into a container for later use (reserve the liquid for later in recipe)

Sauté Mushroom Mixture

• Add a little oil to the pan and add the chopped mushrooms and sauté.

• Put in the garlic and continue to cook until aromatic.

• Add in green onions and season well with salt and white pepper to taste.
• Set aside and allow to cool.

Prepare Rice Flour and Cornstarch (Dry Mixture)

• Weigh and measure rice flour and cornstarch.
• Mix rice flour and cornstarch together and set aside.

Season Cooked Daikon

• In a large pot or wok, add cooked shredded daikon radish and Chinese five spice powder.

• Add in white pepper and sugar to taste.

• Next, add the vegetable bouillon or mushroom bouillon powder and stir to mix.

Assembly Process

• Gather the mushroom juice you reserved and the daikon juice you reserved and measure. If the 2 liquid ingredients together do not equal 2 cups, add a little extra water to make 2 cups of wet ingredients.
• Place your daikon and mushroom juice (wet ingredients), cooled mushroom mixture, rice flour and cornstarch (dry mixture) near your stove top so you are ready to go.
• Place your stove top heat level to low.
• Add a tablespoon or two of the dry mixture along with a little bit (approx. ¼ cup) of the wet mixture at a time and stir well.

• Do NOT dump all the dry mixture and wet mixture together in the daikon. The goal is to create a smooth and perfect wet oatmeal consistency for the PERFECT vegan Chinese radish cake.
• Adding a little bit of the dry and a little bit of the wet at a time prevents lumps. More importantly, it prevents your turnip cake from being too wet or too dry.
• This is the exact method that was taught to us by the Hong Kong Culinary Academy. It is a tried-and-true method. This little at a time method is superior to mixing all the dry ingredients with the wet ingredients first hoping and praying that it works. 
• In addition, this process solves any differences in the moisture level of the cooked radish or environmental issues like extra humid or very dry weather.
• Once you have added all the dry mixture and enough of the wet mixture, so it looks like a thick oatmeal texture, add the mushroom mixture to the daikon mixture and stir well.

• First things first! Before doing anything else, determine which size or shape pan (we will call this your 'Cake Pan') is going to fit inside your steaming device. If you do not have a steamer device, no worries. Check out or next section on how to create a makeshift steamer.
• Spray your cake pan with oil and line with parchment paper.
• Pour your prepared radish batter into the prepared cake pan.

Steam

• Place water inside of your steaming vessel. Put the steamer section that elevates the cake pan in. Then, place your filled cake pan on top. Place your lid on top. ( If you do not have any holes on your lid, crack the lid slightly so the top of the cake does not get wet. )
• Steam for about 55 minutes to 1 hour.
• Check for doneness with chopstick or toothpick. The toothpick should come out relatively clean after this amount of time. It not, steam longer.

• Allow to cool to room temperature and then cover it and place in refrigerator overnight.

Cutting and Storage

• With a butter knife, cut around the edge of the pan so it lifts out easily.
• Carefully, turn the pan upside down with the vegan cake facing down and the pan side facing upwards and tap the pan to release. Watch our video below for details.

• Remove the piece of parchment paper from the bottom of the cake.
• Have on hand a cup of water and a towel. After each slice of the cake, you are going to rinse your serrated knife with water and wipe with towel. This helps prevent the sticking. You can thank us later.
• If you used a round pan like us, cut the 4 round edges off first. Save the edges for the chef or immediate family as these will not be the perfect rectangular shape like the rest of the cake.

• Next, cut the vegan dim sum in long rectangular strips, and then again in half or really any way you want to. This recipe makes about 16 hearty slices.

• Leave out the pieces you will be frying to eat that day.
• You can freeze the steamed radish cake slices by wrapping in parchment paper and placing in a freezer safe bag or container for up to 2 months.

Pan Fry

• The final step is to pan fry. Oil your iron skillet well and place burner on a medium high heat. Sear on both sides for 2 to 3 minutes or until golden brown. (If you do not have an iron skillet that is okay. However, you get a better sear on this dim sum treat if you do)

• Serve hot with our special dipping sauce recipe below, sriracha sauce or our Homemade Sichuan Garlic Chili Oil.

How to Steam Dim Sum Without a Proper Steamer?

Our favorite way to steam is to use a big wide soup pot or Dutch Oven with a lid. Put an oven safe small bowl on the bottom of the pot upside down in the middle of the soup pan. Then, set the prepared pan just on top of the upside bowl. The savory Cantonese cake is heavy, so it will weigh down the small upside-down bowl.

Then, carefully add the water to the pan without getting any on the Chinese radish cake. Put the lid on the big soup pan over the cake and steam away.

Alternatively, you can cross two chopsticks in a wok with a lid and make the letter "X". Then, add water to your wok. Put a flat plate over the chopsticks and your Chinese Vegan Radish cake on top of plate.  Put on the lid on top of your wok and steam away.

Check out our recipe and video for our Asian Steamed Fish. We demonstrate different makeshift steaming options when you do not own a proper steaming vessel.

Expert Tips

1. How to choose a good daikon radish? Make sure the radish is firm and should not be easy to bend. It should look fresh and be crisp. Try to choose one that feels heavy for its size and is free on blemishes. If it still has leaves, they should be green. There should not be any signs of mold or feel slimy. If it does, the radish may have gone bad.
2. Get a scale and weigh your ingredients. Our cups and tablespoons are different than your cups and tablespoons. Some daikon radishes are denser and heavier than others.
3. If you like the texture of daikon, be sure to also julienne cut some along with grating the radish. We like to do a little of both.
4. Be sure to save the liquid from the soaking shiitake mushrooms. That is liquid gold and so tasty. If you forget and pitch it, don't fret, you can use plain water in the cake batter.
5. Save the cooked daikon juice too! If you like the flavor of daikon, this will add in a little extra flavor. On the other hand, if you do not want an intense flavor from the daikon, use only the mushroom water from soaking or water to the cake batter.

Ratio of Ingredients

Here is the ratio of raw daikon to dry ingredients and wet ingredients.

For our recipe, we used 900 grams of daikon (before peeled) to 180 grams of rice flour- 55 grams of cornstarch to about 430 ml (little less than 2 cups) of liquid.  

This is the perfect ratio for a tender radish cake just like you get at the Chinese dim sum restaurants. However, your Lo Bak Go will be even better.  This recipe is different as it is packed with delicious daikon and less rice flour.

Secret to a Tender Daikon Cake!

Only add a little bit of the dry ingredients (rice flour and cornstarch) followed by a little of the wet ingredients (mushroom soaking liquid and cooked daikon juice) at a time to cooked and seasoned daikon. Be sure to stir well between each addition. Keep the stove top temperature set on a low heat. Just a little of each at a time.

You will add all the dry ingredients, but you may have to add less or more of the wet ingredients to end up with a mixture about the consistency of oatmeal. When you push the spatula along the bottom of your pan it should leave a line but go back in a slow motion when it is the correct consistency. (Please watch the video below to see this in action)

Helpful Hints

Did you know the average size of a daikon is about 900 grams (2.0 pounds) and about 10 to 15 cm in length? However, some breeds like the Alpine daikon (like we used for this recipe) can be HUGE. So, we used half of the radish for the recipe.

• If a square pan will fit in your steamer device, use that instead of a round one. The reason being is that it is much easier to slice into equal rectangular slices. We had to use a round pan as that is what we had on hand. Use what you have on hand is ALWAYS our motto.
• Cool your steamed radish cake overnight in the refrigerator to make it easier to cut into slices.
• Be sure to rinse your knife and wipe clean between each cut of the steamed cake. This prevents sticking.
• Don't skip the step of pan searing the steamed Lo Bak Go before serving as it really makes for a delicious crust and tender interior. An iron skillet gives a good sear, but any ordinary frying pan will work too.
• Do not air fry the daikon cakes! They turn to mush. We have tested air frying already for you. It's a NO GO!  

What to Serve with Dim Sum?

Traditional dim sum, like our vegan Chinese radish cake, is best served with a good Chinese tea. Some of our favorites are Jasmine, aged puerh or for a caffeine free herbal tea try our Tranquil Lemon Ginger Tea Recipe.

Cantonese Dim sum is usually served for brunch or early lunch time. It consists of serving many small plates of Chinese treats like our Homemade Chinese Dumplings, Hong Style Egg Tarts (Dan Tat) and Air Fryer Spring Rolls along with drinking tea.

Chinese New Year Celebration

The Chinese New Year (also known as Lunar New Year and Spring Festival) is China's most important festival. Family members gather to celebrate the beginning of a new year on the Chinese calendar. 

The celebration is about 2 weeks in length and runs from the Chinese New Year eve to the lantern festival which is celebrated on the 15^th day of the year. During this time, family and friends celebrate together and wish good luck and prosperity in the new Year.

So, what do people do when they gather? You guessed it! They eat! Chinese radish cakes are often eaten during the Chinese New Year (CNY) as the radish cake characters look very similar to the saying "good luck". If you want to learn more about the CNY Traditions, be sure to read our post on VRAI Magazine, Celebrate the Chinese New Year with Chinese Vegan Radish Cakes.

Frequent Asked Questions (FAQ's)

More Vegan Chinese New Year Recipe Ideas

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

Kung Hei Fat Choy! Xin Nian Kuai Le! 新年快乐! (Happy Chinese New Year) -Wishing you much happiness, prosperity and longevity!

Print

Vegan Chinese Radish Cake

Try our savory pan fried Vegan Chinese Radish Cakes (also known as turnip cake, white carrot cake, Lo Bak Go in Cantonese (蘿蔔糕) or Luo Bo Gao (萝卜糕) in Mandarin) for a delicious dim sum treat. This appetizer is super crispy on the outside and has tender Chinese five spiced daikon radish and mushrooms on the inside.

Course Appetizers/ Snacks

Cuisine Chinese

Diet Gluten Free, Vegan

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Chill time 8 hours hours

Total Time 9 hours hours 15 minutes minutes

Servings 16 Slices

Calories 118kcal

Author HWC Magazine

Equipment

• scale to weigh ingredients
• steaming basket or a large pot with lid with an elevated plate inside (see post for details)
• 9 inch cake pan or 8 x 8 square pan okay too
• parchment paper to line pan

Ingredients

• 12 dried mushrooms soaked for at least 30 minutes in hot water and chopped finely. Discard the stems. Reserve the mushroom soaking water as you use this in the recipe.

Cook Shredded Diakon

• 900 grams daikon radish peeled and shredded (or about 2 pounds). You can also thinly julienne slice radish for a little extra texture, if desired.
• 1 cup water
  to help soften the daikon (reserve the radish cooking water for making the cake)- 8 ounces

Fry up the Aromatics

• 2 tablespoons oil or less if you use a non-stick pan
• prepared chopped mushrooms from above
• 4 cloves garlic peeled and minced
• 4 green onions
  chopped (white and green sections)
• 2 teaspoons sesame oil

Seasoning for Cooked Radish

• 1.5 tablespoons Vegetable powder (Can substitute chicken powder if you are not vegan) Vegetable powder is the dried scoop-able version of vegetable bouillon. You can also use a vegetable bouillon cube and just crush and add to the recipe. We used a gluten- free brand to keep it gluten free.
• 1 tablespoon sugar
  or sugar alternative to taste
• salt to taste
• white pepper
  to taste
• 1.5 teaspoons Chinese five spice powder dried ground

Make Diakon Cake Batter

• cooked daikon radish from above Drain the daikon and reserve the juices
• 180 grams rice flour
  only add a spoonful of rice flour and cornstarch mixture at a time to get to the correct texture consistency- we call this the soft cement consistency.
• 55 grams cornstarch
• 2 cups reserved daikon juice and mushroom soaking water or as needed to create the consistency of thick oatmeal. We used 1 cup of reserved daikon water from cooking the radish and almost 1 cup of mushroom soaking water. Only add a small amount of liquid at a time along with the rice flour and cornstarch mixture. Little by little.

Steaming

• water for steaming (amount depends on steaming apparatus used)
  

Pan Frying

• 2 tablespoons oil for frying Vegan Radish Cakes

Chinese Dipping Sauce - optional

• 4 tablespoons soy sauce tamari sauce if need it to be gluten free
• 2 teaspoons Chinese black rice dark vinegar
  
• 1 clove garlic minced
• 1 teaspoon ginger fresh - grated
• 1 chili pepper minced - optional

US Customary - Metric

Instructions

Prep Mushrooms

• Before you get started on the vegan dim sum recipe, soak mushrooms in hot water for at least 30 minutes to soften. Squeeze to remove extra liquid. Then remove stem and chop. (FYI- Make sure to reserve the liquid you soaked the mushrooms in as you will use this liquid later in the recipe) That is liquid GOLD!

Cook Daikon Radish

• In a large wok or pan, add shredded and/or Julienned sliced daikon radish and 1 cup water cook on high with a lid until softened. (about 5 to 10 minutes) The radish will change from being white and firm to lightly limp and translucent.

Sauté  Mushroom Mixture while Daikon is Cooking

• In a separate pan, add in oil and chopped mushrooms and sauté for 2-3 minutes. Then, add in chopped garlic, green onions and sesame oil. Sauté  2 minutes or until aromatic and season with salt and white pepper to taste. Remove from heat and set aside.

Make Radish Cake

• Drain daikon radish in a strainer and press out the extra juice. Do NOT throw away this cooking liquid. Reserve this radish cooking liquid as you will use this later.
• Place the drained and cooked daikon back into the wok or large frying pan with the heat off. Season the cooked daikon with vegetable or chicken powder (vegetable bouillon cube crushed), sugar, salt, white pepper and five-spiced powder. All the water should be evaporated. Check the seasoning and add more salt or vegetable powder, if you want it more savory. Add more white pepper, if you like it more spicy. If your daikon is extra strong, add more sugar to taste. (FYI- every type of white radish has a little different flavor profile)
• Add the cornstarch to the rice flour in a bowl and mix well. This is the dry mixture for the cake. Set aside.

  In a separate bowl, add the mushroom soaking liquid from the dried mushrooms to the reserved diakon cooking liquid. You should have about 2 cups of liquid. If you do not have 2 cups of liquid, add a little more water to make 2 cups of total liquid. This is the wet mixture for the cake. Set aside.
• Place your Cooked and seasoned daikon radish mixture back on the stove burner and place on very low heat.
• Add a spoonful at a time of the rice flour and cornstarch DRY mixture with a couple of tablespoons of the reserved daikon water and mushroom water WET mixture a little at a time, to the daikon mixture, stirring continuously. Make sure it is well incorporated and has NO lumps.

  Repeat this procedure until all of the DRY mixture has been mixed in the cooked daikon with adding a little bit of the WET mixture. Stirring well with each addition.

  You may need all or a little less of the WET mixture to get to the desired consistency of thick oatmeal. A good parameter for checking the perfect consistency is to run your spatula at the bottom on the pan. If the daikon batter leaves a line on the bottom and starts to slowly return to the bottom of the pan. its perfect.

  Every daikon radish can be a little different as far as water content. In addition, your environment may be either more humid or dry. This procedure allows you to get the right consistency for your environment. We were taught this method in Hong Kong and it really is the best method.

  This procedure takes a few minutes but it is the best way to determine how much liquid is needed to het to the right wet cement consistency. We ended up using a total of 1 and ¾ cup of the WET mixture. You may need to add more or less.
• Turn the burner off. Stir in the aromatic sautéed Mushroom mixture to the diakon cake mixture.
• Either a 9 inch cake pan or 8 x 8 pan are both okay for this recipe. Oil your cake pan or square pan and line the bottom with parchment paper. Scoop the batter into the cake pan and level it and smooth out the batter. (If your steamer is small, divide diakon batter into 2 smaller pans)
• Do not worry if you do not have a "big fancy steamer". You can use your wok and place 2 chopsticks at the bottom of your wok in an "x" formation, then place a small plate of top, carefully add water to the bottom of your wok about 2 inches or so on the bottom, then place your daikon cake dish on top of plate and then place a lid on top of your wok and steam.
• Alternatively if you do not have a wok, there is always plan B for steaming. I use my big soup pot that has a lid. It is very deep but not very wide so I have to split my daikon batter into 3 smaller ovenproof round dishes. I place a very small oven proof round dish upside down on the bottom of my soup pot, then I place my small bowl or daikon batter on top of the upside bowl so the weight of it holds down the upside down bowl. Then I carefully pour my water inside my soup pot about 2 inches on the bottom without getting any on my daikon radish cake. I then place a lid on my soup pot to cover and steam the radish cake.
• Steam over high heat for approximately 55 minutes - 1 hour or until a toothpick or chopstick comes out clean. If your steamer lid has small holes or does not fit snug - now worries, just make sure to keep adding water to the steamer area so that your pan does not burn. Carefully remove steamed radish cake from the steamer and allow to cool to room temperature.
• Then place the cake to cool in the refrigerator overnight. This is best so it is easier to cut.
• Make your dipping sauce. In a small bowl add soy sauce (tamari), black Chinese vinegar, garlic, chili and freshly grated ginger, stir and set aside.
• Slice cake into slices about 16 to 18 per cake. (Be sure to have a glass of water and a towel near by as with each and every cut you will put your knife in the water and clean with the towel. This helps prevent sticking.)

  If you have a an iron skillet, this promotes the best char on the Chinese vegan radish cake. However, if you do not have an iron skillet, just use a non-stick skillet.

  Put a little cooking oil in your iron skillet or frying pan and place the sliced daikon cake into the frying pan. Brown the daikon cake lightly on both sides (about 2 minutes each side) until golden brown. Garnish with green onions and serve with dipping sauce, Sriracha or our Homemade Sichuan Garlic Chili Oil . Serve hot and enjoy!

Video

Notes

How to choose a good daikon radish?

Make sure the radish is firm and should not be easy to bend. It should look fresh and be crisp. Try to choose one that feels heavy for its size and is free on blemishes. If it still has leaves, they should be green. There should not be any signs of mold or feel slimy. If it does, the radish may have gone bad.

The secret to a tender radish cake!

Only add a little bit of the dry ingredients (rice flour and cornstarch) followed by a little of the wet ingredients (mushroom soaking liquid and cooked daikon juice) at a time to cooked and seasoned daikon. Be sure to stir well between each addition. Keep the stove top temperature set on a low heat. Just a little of each at a time. You will add all the dry ingredients, but you may have to add less or more of the wet ingredients to end up with a mixture about the consistency of oatmeal. When you push the spatula along the bottom of your pan it should leave a line but go back in a slow motion when it is the correct consistency. (Please watch the video below to see this in action)

How to Store

You may freeze vegan radish cake slices BEFORE frying them. Place parchment paper or waxed paper in between slices so they do not stick and place in a sealed container or sealed freezer safe baggie and store up to 2 months.

Then, when you are ready to eat just take them from the freezer to frying. They take a few more minutes in the pan to fry and sear when preparing them from frozen.

Pan fried Radish Cakes can be stored in the refrigerator for up to 3 days. Best reheated before serving.

How to steam

My favorite way to steam is to use my big soup pot with a lid. I put in an oven safe small bowl on the bottom upside down in the middle of the soup pan . Then, I set my Chinese vegan radish cake dish  just on top of the upside bowl. It is pretty heavy so it will weight down the small upside down bowl. I then carefully add the water to the pan without getting any on the Chinese vegan radish cake. Put the lid on the big soup pan over the Chinese vegan radish cake and steam away.

Alternatively, I cross two chopsticks in a wok with a lid and make the letter "X", add water to your wok, put a plate over the chopsticks and your Chinese Vegan Radish cake on top of plate and lid on top of your wok and steam away.

You can also use a proper steaming basket. 

How to Serve

Serve Vegan Chinese Radish Cake with hot tea and our dipping sauce, Sriracha sauce or our Homemade Sichuan Garlic Chili Oil. 

Nutrition

Serving: 1slice | Calories: 118kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 382mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 58IU | Vitamin C: 17mg | Calcium: 24mg | Iron: 1mg

The post Vegan Chinese Radish Cake (Lo Bak Go) appeared first on Healthy World Cuisine