These plant-based vegan shortbread cookies are delicious and more comfortable with making than most cookies. It comes together in 30 minutes and is a holiday must! You can make many variations with these sweet, buttery finger cookies, but my favourite are these fragrant robust Vegan Plant-Based Earl Grey Shortbread Cookies! Gluten-free and refined sugar-free option.

Some people swear to use only butter for the best flavour and results. Every time I see recipes asking for 2 cups of butter, I shudder. Even though I adore shortbread cookies, I’m automatically calculating how long I need to run to burn off the calories every time I think of how much butter is in them!

I used to buy these expensive shortbread cookies from a coffee shop next to my hairdresser’s salon. I have a weak spot for them. Those chubby little shortbread fingers were delicious with coffee. 

Healthy Plant-Based Vegan, Gluten-Free, Refined-Sugar-Free Options

For a healthier take on making shortbread cookies, I used Becel plant-based “butter” for a vegan base. You can also choose Bob’s Red Mill gluten-free all-purpose flour if you want to make these cookies gluten-free. Use organic maple syrup in place of granulated sugar if you want it to be refined-sugar-free too!

To make these simple shortbread cookies more fragrant and enjoyable, I infused Vanilla Earl Grey tea leaves into the cookie dough. Grind the whole tea leaves in a coffee grinder with a spice grinder accessory kit until finely powdered. 1 1/2 tablespoons should do the trick without overpowering the cookies!

Feel free to use your favourite tea leaves, hojicha tea powder or organic matcha green tea powder as a substitutes. Genmaicha green tea is also very lovely!

Option for vanilla paste with seeds instead of vanilla extra for a bold vanilla flavour that is unmatched.

Shape it into chubby fingers or roll them into 1/2 inch disks. What do you prefer? I love snacking on these shortbread cookies with a nice hot cup of Earl Grey Hot Chocolate by the fireplace!

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MORE VEGAN RECIPES: 

• VEGAN PLANT-BASED BURGER WITH ISRAELI SALAD
• SZECHUAN MAPO TOFU 麻婆豆腐
• BIBIMBAP RICE BOWL AND SPICY SESAME SAUCE
• KIMCHI CAULIFLOWER FRIED RICE
• VEGAN-ISH OKONOMIYAKI CAULIFLOWER BITES
• ANTI-INFLAMMATORY VEGAN SOUP
• ACTIFRY BRUSSEL SPROUTS WITH GARLIC CHILI 
• BLUEBERRY LEMON ZEST COCONUT MILK ICE CREAM
• KETO FRIENDLY BLUEBERRY SMOOTHIE
• HOMEMADE POPPYSEED DRESSING
• CRANBERRY FRISEE SALAD
• HOJICHA OAT MILK ICE CREAM (NO CHURN, EGG FREE, DAIRY FREE)
• NO MAYO APPLE VINEGAR COLESLAW

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Szechuan Vegan Mapo Tofu 麻婆豆腐 – meet this classic and innovative modern take on this Chinese dish. It has a nice firm bite that goes really well with the creamy softness of tofu with extra lip-tingling heat from Szechuan peppercorns!

Call it Vegan Mapo Tofu 2.0. After our Not So Spicy Mapo Tofu recipe shared not too long ago made with mushrooms, I decided to make this classic home-cooked Chinese Cantonese dish with plant-based burger patties. I used Impossible Foods plant-based patty for a healthier vegetarian mapo tofu version. Quick, easy recipe in 15 minutes Chinese recipe!

If you feel like you need an extra dose of veggies, add some diced carrots. Make sure to cook it thoroughly until softened. The worst thing is biting into mapo tofu with hard crunchy pieces.

The amount of heat you want in this dish is entirely up to you! Sichuan peppercorns are very spicy with a long lingering burn. And the black bean sauce with garlic is very salty. It is important to start with a little, taste, and adjust to your preference. Always taste throughout making this recipe.

If it is too bland, add more black bean sauce. Personally I like adding another tablespoon of sichuan peppercorn, but it is your mapo tofu, not mine.

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Feast on this super crunchy, crispy, and addictive savoury snack! Enjoy this air-fried crispy Taiwanese Popcorn Turkey. It will be your best friend tonight!

This post is sponsored by the Turkey Farmers of Canada. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!

I first discovered these deeply savoury, highly addictive, bite-sized, snack back when I was in University. It was the best thing since sliced bread! My friends and I shared much laughter, so many tears with these late-night snacks.

How to Make the BEST Crispy Taiwanese Fried Turkey?

Want to know how to make this normally deep-fried salty, crispy chicken healthier? Using a 3.5L Chefman TurboFry Air Fryer to cut down on oil and grease goes a long way. Plus using dark turkey meat helps reduce fat and produces fewer calories than other, fattier meat choices.

For more information and recipe ideas, visit THINK TURKEY^TM to learn more

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Air Fry

Instead of deep-frying these little bite-sized pieces of turkey in potato starch until crispy, we swapped out the deep fry wok for an air fryer.

Cooking with an air fryer like the Chefman TurboFry Air Fryer is an easy, healthy alternative to deep-frying because it requires just one tablespoon of oil instead of submerging the food in oil! It deep fries food by circulating hot air while producing a similar taste and texture!

We like using the Chefman TurboFry Air Fryer because it has a large 3.5-litre capacity. It is quiet and easy to clean! The basket and tray are top-rack dishwasher safe. I love that the air fryer tray that separates the saturated oil from the food.

Taiwanese fried chicken is deep-fried twice: first at a low temperature to cook through the meat, and the second at high heat to push out the excess oil, and to create the crunch!

What Gives Taiwanese Fried Turkey It’s Distinctive Flavor?.

Five Spice Powder 五香粉: is a crucial ingredient in this infamous Chinese recipe. It consists of star anise, cinnamon, cloves, Sichuan peppercorns, and fennel. 

It is available at most Asian supermarkets and on Amazon.

Some people find five spice powder too powerful and like to substitute with galangal sand ginger powder 沙薑粉. I must have some five spice powder in my seasoning to keep the flavour profile authentic!

Potato Starch: Coating your turkey with potato starch makes all the difference when it comes to making the crispiest fried turkey! It is a night and day compared to using plain old flour! Potato starch has a bit more grit and, when deep-fried, creates little balls of crunchiness. It is lighter, yet crispier and crunchier! 

Marinade: Ensure you marinate your turkey at least 2 hours before cooking. If possible, marinate overnight in the refrigerator! Use a mixture of dark soy, light soy sauce, shaoxing wine, sugar, five spice powder, white parts of green onions, ginger, and minced garlic for that pop of umami and depth of flavour.

Thai Basil: Always garnish your Taiwanese deep-fried poultry with deep-fried Thai basil. It is aromatic and has a sweet bitter taste. Break a few leaves apart and sprinkle it on your fried turkey along with white pepper and sugar. Remember to air fry or deep fry Thai Basils at low heat.

White Pepper: The last finishing touch to your salty, crispy fried turkey is a sprinkle of white pepper and white sugar after it has been air fried. Toss your fried turkey with this mixture to create a sharper taste.

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Pin the above image to your Chinese Cuisine Recipe Board to bookmark this page. We are so excited to share our recipes with you!

MORE CHINESE RECIPES: 

• CHINESE TEA LEAF EGGS 茶葉蛋
• RED BEAN SOUP INSTANT POT 蓮子百合紅豆沙
• DOUBLE-STEAMED SNOW PEAR WITH FRITILLARIA BULB RECIPE 川貝燉雪梨
• INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE 牛肉捲餅 
• InstantPot Beef Brisket 
• Stir Fry Okra with Black Fungus 秋葵炒雲耳 
• Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯
• Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋

This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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This post is sponsored by Egg Farmers of Canada and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!.

Chinese Deviled Eggs with Pork Floss and Nori is the perfect fusion twist of the classic deviled eggs recipe with a combination of a few simple ingredients bursting with umami flavours. The base is made with a smokey hard-boiled Chinese Tea Leaf Eggs and upgraded with kewpie mayo, pork floss, nori flakes and paprika for an extra pop of heat.

Why Are Deviled Eggs Called Deviled Eggs?

Classic deviled eggs are the perfect healthy snack for the holidays, potlucks and gathering parties. But “why are deviled eggs called deviled eggs?”

According to Google, the term “deviled,” about food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.

Health Benefit of Eggs

So there is nothing genuinely devilish about deviled eggs!

In fact, eggs aren’t just delicious. They are incredibly nutritious and a great source of high-quality protein. Eggs are rich in vitamins A, B2, B6, B12, D, selenium, zinc, iron and copper!

Eggs are inexpensive, versatile, and an essential and versatile ingredient for cooking!

#WorldEggDay

Did you know that Oct 9th is deemed #WorldEggDay ? On Oct 9th, Egg Farmers of Canada celebrates the heroes, champions, and egg farmers from coast to coast in our food industry who work together to deliver the fresh, local, high-quality eggs that Canadians love to enjoy! Like many others, recent events spotlight the importance of doing what we can to support our friends, neighbours, and community members.

Giving back and supporting communities across Canada is a cornerstone of the egg farming sector.

Canada’s egg farming sector stepped up in a big way, donating millions of eggs to food banks across Canada.

How will you be enjoying your small but might egg on World Egg Day?

Let us know in the comments below or simply tag #WorldEggDay #Journéemondialedeloeuf @eggsoeufs and @instanomss and #instanomss !

How to Make Deviled Eggs

Deviled eggs are easy to make and simply requires cooking a few hard-boiled eggs. But the best deviled eggs are perfectly cooked hard-boiled eggs without the chalky green rim around the yolk.

Let’s talk about…

How to cook perfect hard-boiled eggs every time!

1. Bring a pot of water to a boil first.
2. Ensure there is enough water to cover the eggs by about an inch.
3. Place the eggs into the pot gently with a skimmer.
4. Set a timer immediately and cook the eggs to your desired doneness.

• 6 minutes 50 seconds: perfect soft-boiled egg with an unctuous texture
• 8 minutes: soft yolk with firm white
• 10 minutes: soft-centred hard-boiled eggs
• 13 minutes: the ideal hard hard-boiled egg without the chalky green rim around the yolk! Anything beyond 14 minutes would be considered overcooked.

While the eggs are cooking, fill a large bowl with ice and cold water.
Transfer the eggs to the ice bath to cool asap. Placing the eggs in an ice-water bath will stop them from cooking and maintain your perfect egg texture!

Marinate the Eggs

Once the eggs are cooled, lightly crack the eggshells by tapping it with the back of a spoon. Be careful, and don’t fully break the shell. You simply want the eggshells slightly cracked to let the marinade seep through to infuse and marble the eggs.

The Chinese Tea Leaf Eggs Base has a beautiful marbled surface. It is rich in umami flavours after bathing in a savoury marinade consisting of light and dark soy sauce, star anise, cinnamon, Sichuan peppercorns, shaoxing wine and obviously, black tea leaves.

Once your eggs have marinated overnight in the refrigerator – longer for two to three days if you prefer a thicker egg yolk. The eggs will become more flavourful and saltier over time.

Assembling Deviled Eggs

Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.

Mash the yolks with a folk and add in kewpie mayonnaise, smoked paprika, salt and pepper. Mix everything together until smooth.

Use a spoon or a piping bag to add a portion of the deviled egg yolk mixture back into the hold of each egg white. You can use a ziplock bag instead of a piping bag. Simply cut a small hole at the corner and use that as a tip.

Dust smoked paprika for garnish, add on shredded pork floss, and sprinkle with nori komi furikake seasoning on top.

Serve these tiny umami flavour bombs to your guests!

DID YOU MAKE THIS RECIPE? I’D LOVE SEE HOW YOU WENT WITH MY RECIPES! LEAVE A COMMENT BELOW OR TAG ME ON INSTAGRAM @INSTANOMSS #INSTANOMSS

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Pin the above image to your Chinese Cuisine Recipe Board to bookmark this page. We are so excited to share our recipes with you!

MORE CHINESE RECIPES: 

• CHINESE TEA LEAF EGGS 茶葉蛋
• RED BEAN SOUP INSTANT POT 蓮子百合紅豆沙
• DOUBLE-STEAMED SNOW PEAR WITH FRITILLARIA BULB RECIPE 川貝燉雪梨
• INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE 牛肉捲餅 
• InstantPot Beef Brisket 
• Stir Fry Okra with Black Fungus 秋葵炒雲耳 
• Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯
• Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋

This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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