Tempeh Crab Cakes

For a brunch party with some friends, I made these tempeh crab cakes. I've had tofu ones before at restaurants and made them from The Conscious Cook as well. I wanted to kind of change it up with tempeh. I admit, I don't often cook with tempeh. It's definitely something that has grown on me with time. If you have any great recipes with tempeh, send them over my way as I'd love to explore more recipes. My friend Emily blogged about our brunch over at her blog, Running On Vegan. Check it out!

Tempeh Crab Cakes

* Prep Time: 20-25 minutes
* Cook Time: 10-15 minutes
* Ingredients:

• 1 package (8 oz.) tempeh, finely chopped*
• 1/2 small yellow onion, finely chopped 
• 1/2 cup yellow and red bell peppers, finely chopped
• 1 green onion, finely chopped 
• 1 medium carrot, finely chopped
• 1 small celery stalk, finely chopped
• 2 cloves garlic, minced
• 1/4 cup lobster and oyster mushrooms, finely chopped*
• 5 tbsp vegan mayonnaise*
• 1/2 medium lemon, juiced
• 1/4 tsp vegan Worcestershire sauce*
• 1 "egg" replacer, follow box instructions*
• 2 tbsp nutritional yeast
• 1/2 tbsp Old Bay seasoning*
• 1/2 tsp dried mustard
• dash of cayenne, to taste
• salt and pepper, to taste
• 1/2 sheet nori, toasted, crumbled*
• 1/3 cup round crackers (like Ritz), crushed
• all-purpose flour, to dust
• peanut oil, to fry

* Recipe:

1. In a very large bowl, mix the tempeh with all the vegetables. Add in the condiments and spices. Mix well.
2. Over a burner, toast a sheet of nori on each side. Crumble into the bowl. Add the crackers. Mix contents well.
3. Heat a large skillet with peanut oil over medium heat.
4. On the counter, dust with flour. Form the crab cake mixture into medium sized balls. Flatten a bit and coat the entire crab cake in flour.
5. Fry on each side until completely golden.
6. Serve with vegan tartar sauce or horseradish sauce and coleslaw.

* Note: For tempeh, I used Lightlife Organic Garden Veggie Tempeh. I used dehydrated lobster and oyster mushrooms for this (rehydrated them for the recipe), but if you could find fresh ones, that would be best. For vegan mayonnaise, I used Earth Balance Olive Oil Mayo. Auntie's Naturals Organic Vegan Worcestershire Sauce is what I used in this recipe. I used Ener-G for my egg replacement. Old Bay seasoning is a seafood spice mix that is sometimes used in things like crab cakes. You can find it in your regular grocery store with the spices. Lastly, nori is the seaweed used to make sushi rolls. You can find it with Asian and Japanese products at your grocery store. 


For vegan tartar sauce or horseradish sauce, Follow Your Heart just came out with jars of both. If you can find them, I recommend the horseradish one. I really enjoy it! I also have a lemon dill tartar sauce recipe here on Vegan Miss.The coleslaw is a recipe of mine from when I made California Reuben Sandwiches a little bit ago.

Paella

So, I got the idea of making a vegan paella one day and just sort of ran with it. This is what I came up with. I used short-grain brown rice instead of white rice for a more healthy option.

Paella

* Prep Time: 10 minutes
* Cook Time: 30-40 minutes
* Ingredients:

• 2 cups short-grain brown rice
• 2 cups vegetable stock
• 1 pinch saffron
• 1 bay leaf
• 4 tbsp olive oil
• 1 small Spanish onion, sliced 
• 1 box (7 oz.) of chick'n strips*
• 4 cloves garlic, minced
• 1 medium red pepper, sliced
• 1 package (12 oz.) vegan chorizo*
• 1 package (12 oz.) vegan shrimp*
• 1/4 cup peas
• 1/4 cup dried lobster mushrooms, rehydrated, chopped
• 1/4 cup dried oyster mushrooms, rehydrated, chopped
• 1/2 cup ketchup
• 1/4 cup tomato paste
• 1 tbsp paprika
• 1 tsp oregano
• 1/4 tsp red pepper flakes
• 1/3 cup fresh parsley, chopped
• 1 small lemon, zested
• 1 tbsp fresh thyme
• 1 tsp Old Bay Seasoning*
• salt and pepper, to taste

* Recipe:

1. In a medium pot, combine vegetable stock, rice, bay leaf, saffron. Cook until rice is tender, about 15-20 minutes.
2. While the rice is cooking, in a large pot, heat the olive oil over medium heat. Add the onions and cook until translucent. 
3. Once onions are cooked, add the chick'n strips, garlic, red pepper, chorizo, shrimps, peas, and mushrooms. Cook for another 10 minutes or so until everything looks nicely browned or tender.
4. In a blender, combine the remaining ingredients. Add to the pot and stir well. Cook for another 5 minutes.
5. When rice is done, remove bay leaf and add to the pot with paella mixture. Stir well to combine. Serve with lemon wedge if desired.

* Note: For chick'n strips, I used Gardein brand. One could also use Morningstar Farms. For vegan chorizo, I used Frieda's brand Soyrizo. The vegan shrimp I used was VegeUSA brand. Lastly, Old Bay Seasoning is a seafood seasoning that is often use. You can find it at any grocery store in the spice section. It is great for faux crab cakes. Don't worry - it's vegan! 

As a side note, you could also opt to add celery into this dish or use regular white short-grain rice. The lobster and oysters mushrooms were added to give a more seafood-y taste (plus, I love fungi). You could opt to leave them out if you like or use a fresh variety of both.

Vegan Chicago: Restaurant Review of Urban Vegan Chicago

Before I being my review of Urban Vegan Chicago, I'd like to let you all know that they have a benefit going on throughout the entire month of December. If you order take-out or dine-in and mention Mercy For Animals, 20% of the proceeds go to MFA. This is a great opportunity for vegans (and non-vegans a like) to try out this newer restaurant in Chicago! It also helps with MFA's life-saving work in farm animal protection. Plus, it is nom.

I've heard many great things about this Thai vegan restaurant since it opened. I've been to and seen a few mock meat Asian restaurants before like ChuChai in Montreal (which I blogged about here), Golden Lotus in Oakland (there are a number of Asian restaurants in the Bay Area that specialize in faux meats), and Red Bamboo in NYC. Based off my previous dining experiences, I figured the place would be either fancier (like ChuChai and Red Bamboo) or sort of just a hole in the wall. It's the latter. That doesn't mean it is bad, it just means it is a small establishment and more reasonably priced! I would recommend making reservations because from how I counted, there are only 8 tables in the whole restaurant. It is also BYOB.

As far as having an Asian restaurant with an extensive mock meat menu, I'm glad Chicago now has one! It is definitely an interesting dining experience. If I wanted to get a veggie cashew stir-fry, I would just go to any Thai restaurant and tell them to hold the fish/oyster sauce and add in some tofu. I think the primary reason to go to Urban Vegan (or any of the other places I mentioned, really) is to eat the faux meat with vegan pride. It just isn't worth it to go for Buddha's Delight (other than to support a vegan restaurant). That being said, I'm curious as to what vegan meat company they use. There is always the ever popular May Wah based out of NYC. I'm pretty sure this is what Red Bamboo uses. The "fish" in the Tom Yum I had at Urban Vegan tasted a lot like the fillets they sell on May Wah. If anyone knows where Urban Vegan gets their mock meat, I'd love to know. I'm curious!

Grilled Veggie Dumplings

This isn't the best starting line for a review, but the food was cold which was really disheartening. I was looking forward to this dining adventure. I will go again to see if I receive a better experience as when I went, it was on a Sunday night and every table in the restaurant was taken. I'm assuming this had something to do with it.


The menu is very extensive. They have all the usual Thai foods gone vegan as well as veggie sushi, wrap, burgers, and smoothies. There is also a lunch and dinner combination menu. They include steamed brown rice, a spring roll, salad, and a choice of an entree with either tofu, soy chicken, seitan, pepper steak, or soy fish ($9.95/lunch and $11.95/dinner). Addition of bacon, shrimp, or chicken nuggets is extra ($11.95/lunch and $13.95/dinner). For those of you with gluten allergies, there is a wheat-free menu available.

Seafood Tom Yum Soup

For starters, my friend and I had the grilled veggie dumplings, the house salad, and seafood tom yum soup. The portions are big! The dumplings were about what we expected - your everyday vegan frozen dumpling that was grilled. I think next time, I'd like to try the crispy chicken or chicken satay instead. They sound interesting! The house salad was filled with lots of veggies and I went with peanut sauce for the dressing. There is also tahini and Italian dressing. I've never had a Larb salad before since they aren't vegan, but that's the next salad I'm going to try here. The tom yum soup with seafood was interesting, to say the least. I've had vegan fish fillets before and vegan shrimp... but never the fish in a broth. Personally, the best preparation I've ever seen of vegan fish was in a light sauce and the fillet slightly seared. The seaweed wrapped around it to be the "skin" gives it that fishy taste quality. Vegan shrimp, for me, isn't really worth it. It's chewy and doesn't add much to the mix.

Garlic Pepper Steak

Our dinner entree's were the garlic pepper entree with pepper steak and the pad won zen with soy chicken. The pepper steak was pretty good and it came with rice, though I would have appreciated a few more veggies tossed in there. I liked the pad won zen very much (it has more veggies), but it was cold which kind of ruined the appeal (was looking forward to hot noodles!). Next time, I think I'd like to try the P.E.T. (pumpkin, eggplant, tofu) and the wonton noodle soup (I've missed wonton soup since being vegan - it was my staple at Chinese restaurants since I was a wee one). 

Pad Won Zen (w/ Soy Chicken)

Overall, I think Urban Vegan is a nice change from the normal Thai vegan dining experience (no fish sauce! no oyster sauce! no egg! tofu!). I'm definitely going to come back and try it again. It seems to be doing great thus far and the Chicago vegan community loves it.

If you want to pick up mock meat in Chicago and make your own food, there are a couple of grocery stores in the city. I personally like the Uptown neighborhood stores to get this stuff. Broadway Supermarket is my favorite. If you go to the very back corner near the produce, you'll find all the veggie meats in the freezer. Golden Pacific Market has faux meats too. Lastly, Tai Nam Food Market seems to carry a lot of products as well, though I've never been (and now I must!).

Urban Vegan Chicago's Facebook Page here. 

Product Review: Sophie's Kitchen Vegan Seafood + Sauce Recipes

Hidden within the vegetarian section of the freezer aisle of my local health food store, I found Sophie's Kitchen mock seafood. I was surprised by the fact that they make vegan calamari and fish fillets, but also that it was randomly at this health food store! You can't blame me for being skeptical. But, I thought I would give this stuff a shot, if not just to purely say I've tried vegan calamari. I'm pretty open to crazy veg food, but there are some things that should be left not re-made cruelty-free (like vegan haggis [if you don't know what haggis is, please Google it] or mutton, anyone?). Once upon a time, I made a retro vegan salmon mousse mold. To the horror of everyone, it... turned out a lot like salmon mousse mold. Scary recipe best used for Halloween gags. 

Now, I know Sophie's Kitchen is a legit brand, so I had some hope. The calamari was really impressive mostly because it had the same chewy consistency of real calamari. Weird. I hated the real thing prior to being vegan, so it doesn't surprise me that I did not like it at all. But, if you liked calamari before, this is definitely worth trying. I sort of thought it might be like an onion ring, but nope, very chewy. The fish fillets were quite a bit better. It was flakey and would have been good to make a sandwich out of. I made various sauces for each, so below are the recipes. For the mock seafood, just follow box instructions to cook.

For the calamari, I made an aioli and a remoulade. For the fish fillets, I made a lemon dill tartar sauce. These all came out great. I would recommend on something other than mock seafood, though. The tartar sauce would be good for mock crabcakes (with tofu or otherwise), the aioli would be good with a veggie burger, and the remoulade good with fried green tomatoes.


Aioli

* Prep Time: 5-10 minutes
* Cook Time: n/a
* Ingredient:

• 1/2 cup vegan mayonnaise*
• 1 tbsp Dijon mustard
• 1 tsp lemon zest
• 1/4 tsp garlic, minced
• salt and pepper, to taste
• 1 tsp olive oil

* Recipe:

1. Combine all ingredients in a medium bowl.

* Note: For vegan mayonnaise, I used Earth Balance olive oil based brand.


Remoulade

* Prep Time: 10 minutes
* Cook Time: n/a
* Ingredients:

• 1/4 cup spicy mustard
• 2 tbsp ketchup
• 1/2 tsp Worchestershire sauce
• 1 tsp garlic, minced
• 1/2 tsp lemon juice
• 2 tsp paprika
• 1/8 tsp white pepper
• cayenne pepper, to taste
• 1 tsp sugar
• salt, to taste
• 1/4 cup olive oil
• 1/2 cup celery, minced
• 1/2 tsp parsley
• 1/2 tbsp white onion, diced
• 1/2 tbsp green onion, minced
• 1 tbsp vegan mayonnaise
• 1 tbsp hot sauce
• 1 tsp capers

* Recipe:

1. Combine all ingredients well.

Lemon Dill Tartar Sauce

* Prep Time: 10 minutes
* Cook Time: n/a
* Ingredients:

• 1 cup vegan mayonnaise
• 1 tbsp dill pickle relish
• 1 tbsp white onion, minced
• 2 tbsp lemon juice
• salt and pepper, to taste
• 1/2 tsp capers
• 1 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped

* Recipe:

1. Combine all ingredients. Mix well. 

Happy sauce making!

Shrimp Scampi & Balsamic Sage Butter Tortellini

I subscribe to the Food Network Magazine monthly and despite it is 95% not vegan, I still enjoy it because I learn new techniques for various things (such as pasta's or mixology). Usually, there are ways to veganize many of their dishes and their side dishes are generally vegan. This month's issue was pasta. After reading it, I was inspired to make a vegan tortellini (which I've never had before). Vegan shrimp scampi has been running through my head for a while now as an idea, so I made it with the tortellini.

 

Shrimp Scampi

* Prep Time: 5 minutes

* Cook Time: 10 minutes

* Ingredients:  

• 1 large clove garlic, minced
• 1/4th small white onion, sliced fine
• 2 stalks green onion, sliced fine
• 3 tbsp soy butter*
• 1/2 jar (7.5 oz.) artichoke hearts, medium slice
• 1 tsp lemon juice
• 1/4 cup white wine*
• 3/4 package (5 oz.) vegan shrimp*
• 1/8 tsp lemon zest
• 1 tbsp fresh parsley, chopped
• salt, to taste
• pepper, to taste
• vegan Parmesan, to taste, top (optional)*

* Recipe:  

1. Heat a medium sized pan with 2 tbsp of the soy butter. Add in the onion and when it starts to become translucent, add the garlic and green onion.
2. Next, add the lemon juice, white wine, artichoke hearts, and vegan shrimp. Cook for a few minutes until the shrimp become tender.
3. Add the lemon zest, fresh parsley, the remaining 1 tbsp of soy butter, salt, and pepper. Cook for a few more minutes until the butter melts and the shrimp are completely cooked.
4. Top the dish with vegan Parmesan, if desired.

* Note: For soy butter, I used Bestlife brand. I found it at my local Jewel Osco (Albertson's, Lucky's, Cub Foods, County Market, Shop 'n Save, Save-a-Lot to some - same company). Make sure your wine is vegan on Barnivore. I found the vegan shrimp at a local Thai/Chinese grocery store. The brand I used was Verisoy which coincidentally is owned by Vegetarian Plus. So use either brand! Vegan Parmesan brand I use is Galaxy topping.

Balsamic Sage Butter Tortellini

The sauce in this recipe was modified from the "Sage-Walnut Butter" tortellini sauce in the Food Network Magazine March 2011 edition. I veganized it and halved the recipe. The tortellini and dough are my recipes, though.


* Prep Time: 30 minutes
* Cook Time: 20 minutes
* Ingredients (for tortellini filling):

• 1/2 package (4 oz.) vegan cream cheese*
• 1/4 tsp oregano
• 1/4 tsp basil
• 1/4 tsp garlic powder
• 1/4 tsp dried parsley
• 2-3 tsp olive oil
• 1 tbsp vegan Parmesan*
• 1/2 cup Teese vegan mozzarella cheese*
• salt, to taste
• pepper, to taste 

* Ingredients (for dough):

• 1/2 cup all-purpose flour
• 1/2 cup semolina flour
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/3 cup water (plus extra water to fold tortellini)
• pinch of salt, for boiling water
• 1 tsp olive oil, for boiling water

* Ingredients (for balsamic sage butter sauce): 

• 1/8 cup balsamic vinegar
• 1 tsp agave nectar*
• 1 bay leaf
• 3 tbsp soy butter*
• 1/4 cup sage leaves*
• 1/2 cup walnuts, chopped
• 1/2 cup pasta-cooking water
• salt, to taste
• vegan Parmesan, to top  

* Recipe (for tortellini filling):

1. Combine the cream cheese with the oregano, basil, garlic powder, parsley, salt, pepper, and olive oil. Mix well.
2. Mashed the Parmesan and the mozzarella cheese.
3. Combine the cream cheese mixture with the cheese mixture. Mix well. 

* Recipe (for tortellini dough):

1. Mix the all-purpose flour, the semolina flour, and salt well in a medium bowl.
2. On a clean counter space, create a mound with the flour mixture. In the center, create a well.
3. In this well, put in the olive oil and water. 
4. Slowly start to mix and then knead dough until smooth.
5. Using a floured rolling pin, roll out the dough until slightly thin.
6. With either a small round cookie cutter or the opening of a glass, create circles in your dough.
7. Place 1 tsp of the tortellini mixture in the center of each of the circles.
8. Fold over and seal with water. Take the stuffed side of the tortellini and place it against the back of your finger. Push down to create a ring around your finger to get that distinct tortellini shape.
9. In a medium pot of boiling water, add the salt and olive oil, then cook the tortellini until the float (only a few minutes). Let cook for one minute after they start to float. Do not overcrowd the pot with tortellini or else they will stick together.

* Recipe (for balsamic sage butter sauce):

1. In a medium pan, combine the balsamic vinegar, agave nectar, and the bay leaf. Cook until syrupy.
2. Melt the soy butter in a medium pan and add the sage leaves and walnuts. Cook for 3 minutes.
3. Add 1/2 cup pasta cooking water and let cook until reduced by half.
4. Toss in the tortellini and add the salt. Mix well.

* Recipe (for building tortellini dish):

1. Place the tortellini and the reduced water mixture in a bowl followed by the balsamic glaze.
2. Top with vegan Parmesan.

* Note:  For vegan cream cheese, I used Tofutti brand. Again, with this recipe I used Galaxy topping for vegan Parmesan. The mozzarella cheese I used is a local Chicago vegan cheese company, Chicago Soydairy. Feel free to use another vegan mozarella brand (such as Soy Kaas or Follow Your Heart). I used this brand because it is easy to mash. Agave nectar is a natural sweetener often used to replace honey (which it did for this recipe). You can find it in the health/green food section of your grocer near the honey. For soy butter, again I used Bestlife. Lastly, I did not have fresh sage leaves, so I used dried rugged sage instead.




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Dishes Men Like: Shrimp Canapes & Crab Bisque

I am a huge fan of vintage cookbooks. This website does not help extinguish my love. When I found out that the Shannons were doing the Betty Crocker vegan version, you should have seen my face! I have this ridiculous old cookbook called, "Dishes Men Like". It is made by Lea & Perrin's Worcestershire Sauce and every single recipe contains their sauce! Clearly, men love these dishes. Of course, I had to attempt to veganize some of them. So far, I have tried shrimp canapes, crab bisque, Caesar salad, and chicken divan. I attempted to follow the recipes as closely as possible.


Shrimp Canapes

* Prep Time: 5 minutes
* Cook Time: 5-10 minutes

* Ingredients:  

• 2 tbsp soy butter, melted*
• 1/2 tsp vegan Worcestershire sauce
• 1/4 package of small toasts (around 6-10)
• 1/2 package vegan shrimp (around 6-10 shrimp)*

* Recipe: 

1. In a medium frying pan, fry the shrimp according to package instructions - about 5-10 minutes.
2. Combine soy butter and Worcestershire sauce in a small bowl.
3. Top the toasts with the mixture, followed by the shrimps.

* Note: I used Earth Balance for the soy butter. For vegan shrimp, I used Vegetarian Plus brand.


Crab Bisque

* Prep Time: 5 minutes
* Cook Time: 30-40 minutes

* Ingredients:  

• 1 cup vegan crab meat, crumbled*
• 1 tbsp soy butter*
• 1 tsp vegan Worcestershire sauce
• 1 can of condensed pea soup*
• 1 can soup water
• 1 cup chopped lobster and oyster mushrooms, dehydrated
• 1 cup mushroom water
• 1/8 tsp cayenne pepper
• salt and pepper, to taste

* Recipe: 

1. In a medium pot, boil the lobster and oyster mushrooms. Allow them to dehydrate completely.
2. While the mushrooms are on the stove, put the pea soup and soup water on in another medium pot. Stir well.
3. Meanwhile, in a medium frying pan, add the butter and allow it to melt. Next, put in the crab meat, Worcestershire sauce, cayenne pepper, and salt and pepper. Combine well.
4. When you are done dehydrating the mushrooms, chop them into small pieces. Add them to the crab mixture and combine well.
5. Next, add the crab mushroom mixture to the pea soup, followed by a cup of the mushroom water. Let cook for another 5 minutes. Serve.

* Note: I used Earth Balance for the soy butter. For vegan crab meat, I used Match Meats. Lastly, for pea soup, I used Fig Food, Co.

These are the first few pages of the book. So great! Also to note, I used the lobster and oyster mushrooms in the crab bisque because of their seafoody taste. I wanted to add a little more ommph to the recipe. The original recipe did not call for the mushrooms or the cayenne, otherwise it is the same. As for the shrimp canapes, I choose to fry the vegan shrimp rather than to boil them to give them a little more taste. The original recipe called for just cooked shrimp.

Baked Crab Rangoon

Baked Crab Rangoon

* Prep Time: 5 minutes
* Cook Time: 8-12 minutes

* Ingredients (for filling):  

• 8 oz. vegan cream cheese*
• 8 oz. vegan crab meat*
• 1/2 cup vegan sour cream*
• 1 tsp sugar*
• 1/2 tsp vegan Worcestershire sauce*
• 2 tsp soy sauce
• 1 green onion, sliced thin
• 1 clove garlic, minced
• 1 tsp ginger, minced
• black pepper, to taste

* Ingredients (for crab rangoon): 

• 1/2 package wonton wrappers*
• water, to bind wontons
• melted soy butter, to top*
• non-stick oil, for baking trays

* Recipe:

1. Mix together all the filling ingredients in a medium sized bowl.
2. Pre-heat oven to 425 degrees.
3. Begin building crab rangoon by putting 1 - 1 1/2 tsp of filling in the center of the wonton wrapper. Seal with water.
4. Spray baking trays with non-stick oil and put wontons on there. Brush melted butter on the tops of each crab rangoon.
5. Take out of the oven when golden brown. Wait to serve until warm to touch.

 * Note: For cream cheese, I used Tofutti cream cheese as well as Tofutti sour cream. For vegan crab meat, I used Match Meats which you can order online. Make sure your sugar is vegan! Same goes with Worcestershire sauce and the wonton wrappers. The soy butter I used is Earth Balance.

Vegan Montreal

This weekend, I went to Montreal for a few days. Montreal is lovely; a bit of old Europe in North America. They have a several vegan restaurants and vegan/vegetarian-friendly restaurants. I only got the chance to go to one of them because the others were lunch spots or closed. I tried going to Bonnys Vegetarian and Organic Cuisine, but the owner was sick so it was closed. The other restaurants I heard were good but did not try Aux Vivres, Le Commensal, and Lola Rosa Cafe. We plan on going back to Montreal since it is only a 2 hour plane ride from Chicago, so I'm excited to try these restaurants.


We went to a great Lebanese restaurant on Rue Sherbrooke, but I didn't write down the name of it. Located across the street from the hotel, it was a tasty jaunt over. We had fattoush, tabbouleh, homemade hummus and baba ghanoush, and a chickpea soup type dish with olive oil, onion, radish, tomato, and spices - all with pita.

For the two nights I was there, I went to ChuChai, a Thai vegetarian restaurant. This restaurant is a bit pricey, but worth it! They have a whole line of mock meats including shrimp, fish, beef, chicken, and duck. They also have only vegetable dishes and vegetable dishes with tofu. The menu is truly extensive. Since it is Thai, most of the dishes are influenced by the cuisine. For example, they have several varieties of Tom Yum soup with various types of meat and/or coconut milk, several types of dumplings and spring rolls, and each section of mock meat has their own specialty entrees.


Above is a picture of the peanut sauce chicken with crispy spinach.

 Vegan wonton soup.

Tom Yum soup with vegan shrimp.

Crispy, deep-fried seaweed with tangy sauce.

Vegan duck with spinach in a soy sauce dressing.

My favorite dishes were the wonton soup and the vegan duck. The duck surprisingly tasted a lot like real duck... which was odd, but interesting. Other dishes we tried were bok choy with shiitake mushrooms, Chinese chicken salad, pan fried dumplings, and lychee for dessert. Overall, I am excited to go back to Montreal and try new restaurants!