Recipes

Fun party food that will make Vegans and Gluten-free guests very happy!

Remove stems from shitake mushrooms, discard them, and slice caps in 1/8 inch slices. Slice tempeh cake in half horizontally and cut each piece crosswise into ¼ inch thick matchsticks. Heat oil in a wok until very hot. Add half of mushrooms and stir fry until crisp, remove with slotted spoon, set aside. Repeat with second half. Add more oil and when very hot, add half of tempeh, stir fry until crispy brown, remove, set aside and repeat with second half. Combine with shitakes. Heat 1TB oil in the same wok and when very hot, add the aromatics (garlic, ginger, jalapenos chilis, cilantro and black pepper). Stir fry, tossing constantly for a minute then  return the shitakes and tempeh to the wok. Add the scallions, lime juice and soy sauce, stir to combine, heat until most of liquid has evaporated. Remove from wok and cool to room temperature. Soak a rice paper wrapper in a shallow bowl of warm water until soft, about 30 seconds. Lift up, let excess water drip into bowl. Place wrap on a work surface and put about 1/12^th of the filling down the center vertically. Arrange some mint and mung sprouts on the filling, fold in the bottom and top edge about 1 inch, then fold in one side over filling and form an enclosed roll, press to seal edges.  Repeat with remainder of wrappers and filling. Serve with dipping sauce.

Gently heat the rice wine vinegar and sugar in a small pot until sugar is dissolved. Let cool. Stir in the remaining ingredients, taste, add salt and/or lime juice if needed.