Almond Blueberry Cookies

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 stick butter
• 1 1/2 cup sugar
• 1 egg
• 1/4 cup milk
• 1 teaspoon almond extract
• 1/2 cup chopped almonds
• 1 cup fresh blueberries

Directions:

1. Combine flour, baking powder, and sea salt in a medium bowl.
2. In another medium bowl, cream together butter and sugar. Beat egg into mixture then add milk and almond extract.
3. Combine and stir the dry mixture into the wet mixture. Fold in the almonds and blueberries. Put the dough into the fridge for 30 minutes.
4. Preheat oven to 375º. Drop cookies on to baking sheet and bake until golden brown around the edges which is approximately 15 minutes. Enjoy!

Candied Walnuts

Ingredients:

• 1 pound walnut halves
• 1 cup sugar
• 2 teaspoons ground cinnamon
• 1/4 sea salt
• 6 tablespoons milk
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350º. Spread walnuts over a baking sheet. Roast for approximately 8 to 10 minutes or until walnuts start to turn brown.
2. Stir sugar, cinnamon, sea salt, and milk together in a medium saucepan. Cook over medium-high heat for 8 minutes.  Remove from heat and stir in vanilla immediately.
3. Combine walnuts with the syrup mixture. Stir and coat very well. Spoon nuts onto a sheet of waxed paper and separate nuts with a fork. Store in an airtight container after walnuts are completely cool.

Shredded Tofu with Edamame

Ingredients:

• 1 bag of shredded tofu
• 1 cup of shelled edamame
• 2 fresh mushrooms, sliced
• 4 teaspoons of olive oil
• 2 teaspoon salt
• 2 teaspoon chicken bouillon 
• 1/2 teaspoon baking soda

Directions:

1. Wash shredded tofu throughly then place it in a bowl of water and add the baking soda. Let sit for 2 minutes then rinse throughly and cut the shredded tofu roughly to break the long pieces.
2. Wash the edamame and mushrooms. Slice the mushrooms.
3. In a frying pan, combine tofu, edamame, and olive oil. Cover the pan for 3 minutes. 
4. Add in the mushroom slices and seasoning. Cook for 3 more minutes and serve!

Spicy Cabbage with Frozen Tofu

Ingredients:

• Half of a cabbage, cleaned & sliced to large chunks
• 1/2 of frozen tofu, defrosted
• 4 teaspoons of olive oil
• 2 teaspoon salt
• 1 teaspoon dried garlic
• 1 pinch ground cayenne pepper or 1 teaspoon chilli oil
• 2 teaspoons of soy sauce

Directions:

1. Defrost/thaw frozen tofu. Once its thawed, cut tofu into 1/2 inch thick slices. 
2. Wash and prepare cabbage, cut into large chunks.
3. In a frying pan, put tofu at the bottom of the pan then the cabbage. Drizzle with olive oil then cover the pan for 3 minutes.
4. Add salt, dried garlic crumbles, cayenne pepper or chilli oil, and soy sauce. Flip the tofu slices. Cook for 5 minutes or until cabbage is at desired tenderness. Serve!

Juiniang (Sweet Rice Wine Dessert)

Ingredients:

• 3 cups Glutinous rice
• 1 juiyao (chinese yeast for brewing rice wine) these comes in individual packets of round balls

Directions:

1. Cook the rice in the rice cooker, make sure not to use too much water. The water should just barely cover the layer of rice. 
2. Once the rice is done, transfer the cooked rice to a bowl. Flip it with a pair of chopsticks until the rice is completely cooled and room temperature. 
3. Using 1 chinese yeast ball, dilute the ball in warm water mixture and stir it until it is completely dissolved.
4. Mix the yeast water mixture with the rice and stir to mix it then transfer the mixture to a glass bowl. Sprinkle some dried osmanthus flower on top. 
5. Create a hole in the center of the rice mixture with a spoon. This will allow us to observe the fermentation progress.
6. Put the lid on the glass bowl and wrap the bowl with plastic food wrap tightly then wrap the bowl with a baby blanket. Place it in a warm area in your kitchen but away from sunlight. Let the wrapped bowl sit for 48 hours.
7. After 48 hours, you should see water in the hole from the fermentation process. It is now ready to serve!