Recipes

Created by Treats By Sabby

Ingredients

1. 1 cup of flour
2. 1/2 cup of cocoa powder
3. 1 cup of sugar 
4. 1 tsp of baking soda
5. 1 tsp of salt
6. 1 cup of soy or almond milk
7. 1/2 cup of vegetable oil
8. 1 tsp vanilla extract

Vegan Whipped Cream / Chantilly Cream

1. 1 cup of vegan whipping cream  
2. 2 tbsp of granulated sugar
3. 1 tsp of vanilla extract

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. 
2. Whisk the flour, cocoa powder, sugar, baking powder and salt in a bowl.
3. In a separate bowl, combine the milk, vegetable oil and vanilla extract together.
4. Pour the dry ingredients into the wet ingredients. Stir until just combined.
5. Pour the batter into the cupcake liners. Fill this up halfway, to prevent the batter from spilling while baking.
6. Bake for about 20 mins or until a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool completely before frosting.
8. Chill your mixing bowl and whisk attachment in the freezer for at least 15 minutes.
9. Remove the equipment from the freezer, pour in the whipping cream, sugar and vanilla extract into the bowl and whisk until stiff peaks. 
10. Frost the cooled cupcakes, top with sprinkles and any add-on available. 

Created by The Dumpling King (Matt Murtagh-Wu)

Ingredients

1. 1/4 cup canola or grapeseed oil
2. 100g carrot brunoise
3. 146g reconstituted shitake large brunoise
4. 90g wood ear reconstituted (one packet of wood ear =  210g reconstituted) roughly chopped
5. 73g minced ginger
6. 20g finely minced garlic
7. 207g mushroom water
8. 50g dry TVP (reconstituted in leftover shiitake water)
9. 800g Napa cabbage, salted (2 heavy pinches and scrunch it in)
10. pinch of white pepper
11. one medium glug of light soy
12. Shaoxing wine
13. Pinch of sugar
14. Dumpling wrappers

Prep Instructions

1.  Measure out your ingredients and do you knife cuts. 
2. Scrunch salt into chopped up napa cabbage and let sit in a bowl for 30 minutes. Squeeze out as much water as possible. Disregard water.
3. Stir fry all ingredients together (start with sauteeing your garlic/ginger/carrot first and then add the rest when ginger/garlic is translucent).
4. Add soy, Shaoxing wine, sugar, TVP. Stir thoroughly.
5. Add squeezed napa and ensure it is evenly mixed.
6. Set aside to cool and then fold your dumplings!

Cooking Instructions

Visit my website at https://www.thedumplingking.ca/cookinginstructions for 2 different ways to cook your dumplings!

Created by Elbo Patties (Chris Boreland)

Ingredients

1. 500g butter (softened)
2. 2 cups white sugar
3. 9 tbsp flaxseed
4. 27 tbsp water
5. 1/4 cup white rum
6. 1 tbsp vanilla extract
7. 1 tbsp almond extract
8. Zest of 1 Lime
9. 450g chopped dried fruit
10. 2 cups red wine
11. 1 cup dark sugar
12. 2 1/2 cups all purpose flour
13. 3 tsp baking powder
14. 1/2 tsp nutmeg
15. 1/2 tsp allspice
16. 1/2 tsp cinnamon
17. pinch of salt

Instructions

1.   Preheat oven to 180 degrees C 
2.  Grease and flour 2 - 23cm round cake tins. 
3.  In a large bowl, cream together the Butter and Sugar until light and fluffy. 
4.  Beat in flax seed adding about 3 Tbsp at a time until combined , then add rum, lime juice, vanilla, almond essence and lime zest.  Stir in mixed fruit, wine and brown Sugar.  
5.  Sift together Flour, Baking Powder, nutmeg, allspice, cinnamon and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans. 
6.  Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the centre comes out clean.   Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Garnish with any dried fruit you choose .
7. Enjoy!