Meal Planning w/Chef Jorge

Menu planning is part of a Chef’s DNA, it provides a clear path to creativity in the kitchen – and that applies to home cooking too.  There’s a theory that Chefs do not like to cook at home, I’m here to tell you that is false.  Chef’s become Chefs because of their connection to food - the way it invokes all our senses, the way it can create happiness in others.  For me, cooking is part of my Zen and allows me to express my love for food and the people that I love. 

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“When someone cooks for you – they are saying something. They are telling you about themselves: where they come from, who they are, what makes them happy.” - Anthony Bourdain

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Any who, getting back to meal planning.  I like to plan my weekly dinner menu in advance, and I spend a portion of my Sunday doing just that.  I set a goal to cook at least 4 nights per week, based on our schedule I know that I can typically cook longer-prep meals on Sunday/Monday and quicker items during other weekdays (otherwise my Wife is ordering sushi).  I try to incorporate at least one plant-based dinner into our week and a form of a pasta night. 

This week, I scored some great ingredients from the Delray Green Market so I decided to go fully plant-based!

I share these menu ideas weekly on Instagram and now I’ll be posting online as well.  Each week, I’ll share some menu planning inspo and a recipe to go along with it. 

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I’m really excited about this menu especially the plant-based dumplings stuffed with savory shiitake mushrooms and tender Napa cabbage. I love cabbage, such a noble yet versatile ingredient, you can boil it in soups and stews, sauté it in a stir fry, slice it thin raw in slaws and salads. In this recipe it adds a pleasant minerally flavor that pairs nicely with the rich savory Umami notes given by the cooked shiitake mushrooms and soy sauce. And by using pre-made wonton wrappers, this recipe goes from a project to a weeknight delight.

Yield: 2

Author: Chef Jorge Montes

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Shiitake Cabbage Dumplings

This plant-based recipe is easy to prepare and tasty to serve. It is a fun way to include a healthy vegan-plant based dish into your weekly meal plans. Great to serve at lunch, a starter, or main dish. Pair it with your favorite dipping sauce or soy sauce.

Prep time: 45 MinCook time: 15 MinTotal time: 1 Hour

Ingredients

• 2 tbsp Canola or Vegetable Oil
• 1 cup Shitake Mushrooms, diced small
• 1 cup Napa Cabbage, sliced thinly
• 1 Green Onion, sliced thin
• 1 tbsp Chopped Garlic
• 1 tbsp Chopped Ginger
• 1 tbsp Soy Sauce
• 1 tsp Sesame Oil
• 1 tbsp Oyster Sauce
• Salt and White Pepper to taste
• 15 Wonton Wrappers

Instructions

1. In a sauté pan, heat oil on high heat and then cook the mushrooms for 5 minutes to brown them nicely.
2. Add in the ginger, garlic, and cabbage and cook for 1 minute.
3. Add remaining ingredients, mix well and cook for another minute.
4. Let the mixture cool before stuffing the wonton wrappers.
5. Lay out a few wonton wrappers and fill them with 2 tsp of the filling in the middle, fold over so both sides of the wrapper connect and lightly brush with water on one side of the wrapper so that the dry side sticks to the wet. You may then shape the dumpling edge to any desired shape. Repeat this with remaining filling and wrappers and store them on a towel lined tray, loosely covered with another towel in the fridge for a few hours.
6. Boil, pan fry, or steam them for 5-7 minutes and serve with a dipping sauce.

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