Vegan Recipes from Chef Rootsie
Donna Davis, known to her clients and the culinary world as “Chef Rootsie,” is the owner of Veggie Grub, LLC, which specializes in delicious vegan and vegetarian food. Chef Rootsie has been a vegan chef for 20 years and is a 2016 graduate of the Food Business Pathways (FBP) program, which helps residents launch their own food businesses. She is a NYCHA Section 8 resident.
As the winner of FBP’s business plan competition, Chef Rootsie received five months of free incubator space at Brooklyn FoodWorks. She recently won a vegan macaroni and cheese competition, and is sharing her love of vegan food by teaching a 12-week vegan cooking series at Brooklyn FoodWorks. Through her business, Chef Rootsie gives back to the community by employing five to seven employees on a weekly basis. Read more about Chef Rootsie here: http://www.ediblebrooklyn.com/2017/cooking-beyond-the-nycha-home-kitchen/.
Contact Chef Rootsie, Veggie Grub LLC
Prep time: 10 min.
1½ cups peanut butter
12 oz. soy/almond/rice milk
5 sun-ripened bananas, mashed
1 tablespoon cinnamon & vanilla
½ tablespoon nutmeg & allspice
3 tablespoons flax seeds
1-2 tablespoons protein powder
- Mash bananas in a blender until smooth.
- Scoop peanut butter into blender, along with spices, vanilla, protein powder, and milk, to fill blender ¾ to the top, and blend until smooth.
- Pour into large jug. Pour flax into punch and stir.
Vegan Asian Dumplings
Prep time: 60 min.
Servings: 25 dumplings
2 cups of dried mushrooms
¼ cup Chinese dill, diced small
2 carrots, julienned
¼ of a small (green or purple) cabbage head, thinly sliced
½ teaspoon ginger powder or five-spice powder
½ tablespoon mustard powder
½ tablespoon garlic powder, onion powder, black pepper
3-4 tablespoons of liquid amino acids
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
25 eggless dumpling wrappers
Olive or canola oil for cooking
Small bowl of cold water
- Boil dried mushrooms for 25 minutes in salted water.
- Allow mushrooms to cool and then slice (you should get about 3-4 slices per mushroom).
- Heat skillet with sesame oil mixed with a little olive oil and stir fry mushrooms in skillet.
- Season mushrooms with dry seasonings.
- Add Chinese dill and season mushroom mixture with amino acids.
- Taste and set to the side.
- Combine julienned carrots with thinly sliced cabbage in a bowl, and evenly marinate with rice wine vinegar.
- Add sliced mushrooms to cabbage/carrots and mix evenly.
- Lay out 4-6 dumpling wrappers.
- Fill each wrapper with 1 tablespoon of mushroom mixture.
- Use your fingers to rub cold water around the entire circumference of wrapper.
- Fold wrapper in half (it should look like a half moon).
- Using your thumb and pointer finger, grab the middle of your folded wrapper and squeeze together.
- The folding technique is called pleating; it's a bit tricky and your best bet is to watch a YouTube clip on how to pleat Asian dumplings: https://youtu.be/V1o9-82qizc.
- Heat skillet with a shallow amount of olive or canola oil mixed with sesame oil.
- Sear bottoms of dumplings until golden brown.
- Pour ¼ -½ cup water in pan slowly.
- Cover pan and steam for 3-5 minutes.
- Enjoy with dipping sauce!