Author: Sharon

Ingredients

2 cups water See instructions.

1.5 cups rolled oats Regular.

salt Optional

Instructions

Rinse the oats.

Add the oats to a high powered blender with the water and optional pinch of salt.

Blend for 25 seconds at high until smooth.

Pour/strain through a fine mesh strainer, towel, or nutmilk bag into a container and refrigerate.

Notes

This makes about 2 cups of oat cream.

We are not using oil in this recipe, so the oat cream will separate a bit in the fridge. Oil is used as an emulsifier. We just shake it in the bottle to recombine it prior to use. If you consume oil, you can add a couple tablespoons to the blender which will emulsify the cream.

🌰 Here’s a crispy, oil-free blooming onion recipe — baked or air-fried, not deep-fried — but still crunchy, flavorful, and golden brown. (Not exactly the video recipe.)

🧅 Oil-Free Blooming Onion (Air Fryer or Oven)
Ingredients:
1 large sweet onion (like Vidalia)

¾ cup unsweetened plant milk (or regular milk)

1 tablespoon apple cider vinegar or lemon juice (if using plant milk — to make a buttermilk)

1 cup whole wheat flour (or all-purpose flour)

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika (optional)

½ teaspoon salt

¼ teaspoon black pepper

1 cup panko breadcrumbs (use whole-wheat or gluten-free if preferred)

Optional dipping sauce:
½ cup plain Greek yogurt or vegan yogurt

1 tablespoon ketchup

1 teaspoon horseradish or Dijon mustard

½ teaspoon smoked paprika

Pinch of salt

Instructions:
1. Prep the onion
Peel onion and cut off about ½ inch from the top (leave the root intact).

Place it root-side down. Starting ½ inch from the root, make 8–12 cuts down through the onion to create “petals.”

Gently separate the layers to look like a blooming flower.

2. Make the *batter and coating
In one bowl: mix the milk and vinegar (let sit for 5 minutes if making vegan buttermilk).

In another bowl: whisk together flour, paprika, garlic powder, onion powder, salt, and pepper.

In a third bowl: place the panko breadcrumbs.

3. Coat the onion
Dip the onion into the milk mixture, making sure it gets between the petals.

Then dredge it in the flour mix — shake off excess.

Dip again in the milk, then coat with panko breadcrumbs for crispiness.
(You can use a spoon or brush to help coat between petals.)

4. Bake or air fry
Air fryer: 375°F (190°C) for 15–20 minutes until golden brown.

Oven: 400°F (200°C) for 30–35 minutes on parchment paper.
If you want extra crispness, mist lightly with water or aquafaba (chickpea liquid) before cooking — no oil needed!

5. Serve
Let it cool slightly and serve with the yogurt dipping sauce.

Tips:
For even crispier petals, you can do a triple coat (milk → flour → milk → panko).

If your air fryer is small, use a medium onion instead of a large one.

Aquafaba (the liquid from a can of chickpeas) can be used instead of milk for an ultra-low-fat version.

The video uses the following egg-free batter recipe,:

For Yellow Batter: 1 1⁄2 cups besan 1 tsp paprika 1⁄2 tsp roasted cumin powder salt to taste 1 cup Water

Ingredients (for 2 servings)

6–8 small, thin-skinned potatoes (organic)

1–2 tbsp water or low-sodium vegetable broth

1 tsp smoked paprika (optional)

1 tsp garlic powder (optional)

1 tsp dried herbs (rosemary, thyme, or parsley)

Pinch of salt (sea salt preferred)

Optional: 1–2 tsp nutritional yeast for a cheesy flavor

Optional: squeeze of lemon or dash of apple cider vinegar at the end

Instructions

1️⃣ Microwave the potatoes

Rinse potatoes thoroughly.

Place in a microwave-safe bowl with 1–2 tbsp water.

Cover loosely with a microwave-safe lid or paper towel.

Microwave on high for 3–6 minutes, until fork-tender.

2️⃣ Peel

Let cool slightly, then peel the skins off.

3️⃣ Cut & Season

Cut into cubes, wedges, or thin slices.

Toss in a bowl with your spices, pinch of salt, and optional nutritional yeast.

If desired, add a tiny splash (1–2 tsp) of water or broth to help spices stick.

4️⃣ Air-Fry

Preheat air fryer to 365–370°F (185°C).

Place potatoes in a single layer in the basket — don’t overcrowd.

Cook for 12–15 minutes, shaking the basket halfway through.

Check for golden edges; if needed, air-fry 2–3 minutes longer for extra crispness.

5️⃣ Finish & Serve

Optional: Squeeze a bit of lemon or drizzle a tiny amount of vinegar for brightness.

Serve immediately.

Tips for Maximum Crispness Without Oil

Smaller pieces = more crisp edges.

Don’t overcrowd the basket — hot air circulation is key.

Shake frequently.

Air-fry just until golden; overcooking can dry the interior too much.

5570 W Flamingo Rd #110
Las Vegas, NV 89103

Here are AI generated OIL-FREE copycat recipes for my 3 favorite recipes from Chef Kenny’s vegan Chinese restaurant in Las Vegas.

They are:

1. Cilantro Salad
2. Crispy Eggplant
3. Spicy Vegan Crispy Beef

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🥗 1. OIL-FREE CILANTRO SALAD with Tangy Dressing & Ribbon Croutons

🥬 Salad Base

1 bunch fresh cilantro (large stems trimmed)

1 small cucumber, julienned

1 cup shredded napa cabbage or romaine

½ red bell pepper, thinly sliced

¼ red onion, thinly sliced

Optional: shredded carrot or mung bean sprouts

🥣 Tangy Dressing (Oil-Free)

Inspired by Chef Kenny’s bright, citrusy dressing

2 tbsp rice vinegar (or apple cider vinegar)

1 tbsp fresh lime juice

1 tbsp low-sodium soy sauce or tamari

1 tsp maple syrup (or date syrup)

1 tsp grated ginger

1 small garlic clove, minced

1 tsp toasted sesame seeds (optional)

2 tbsp aquafaba (liquid from cooked chickpeas) for “body” instead of oil
→ Whisk until slightly frothy to mimic the emulsion oil gives.

🥖 Ribbon Croutons (Oil-Free)

Chef Kenny’s croutons are crispy wonton-like ribbons. We’ll make ours baked/air-fried.

3 rice paper sheets (for Vietnamese spring rolls) or 3 small tortillas

Brush lightly with aquafaba or a mix of aquafaba + tamari for color

Slice into thin ribbons

Bake at 375°F for 6–8 minutes, or air fry at 360°F for 3–4 min, until golden and crisp

🥗 To Assemble

Toss salad ingredients with dressing just before serving.

Top with ribbon croutons and a sprinkle of sesame seeds or chopped peanuts if desired.

🍆 2. OIL-FREE CRISPY EGGPLANT with Tangy Glaze

🍆 Eggplant

1 large Chinese or Japanese eggplant, cut into ½-inch thick wedges

2 tbsp cornstarch (or arrowroot)

2 tbsp aquafaba

1 tbsp tamari

1 tsp rice vinegar

Optional: pinch of baking powder (helps crispiness)

Method

Mix aquafaba, tamari, and vinegar.

Toss eggplant in the mixture, then dredge in cornstarch.

Place on parchment-lined baking sheet or air fryer tray.

Bake at 400°F for 20–25 minutes (flip halfway) or air fry at 380°F for 12–15 minutes, until crisp and golden.

🍯 Tangy Sauce (Chef Kenny–Style)

2 tbsp tamari

1 tbsp rice vinegar

1 tbsp maple syrup

1 tbsp hoisin sauce (oil-free if possible)

1 tsp grated ginger

1 small garlic clove, minced

1 tsp cornstarch + 2 tbsp water (slurry)

Method

In a small saucepan, heat all sauce ingredients except slurry.

When simmering, stir in slurry until thickened and glossy.

Toss baked eggplant in the sauce until evenly coated.

Optional garnish: chopped scallions, crushed peanuts, or toasted sesame seeds.

🌶️ 3. OIL-FREE SPICY VEGAN CRISPY “BEEF”

🍖 Crispy “Beef” (Oil-Free)

Chef Kenny uses soy protein. You can use soy curls or extra-firm tofu.

Option 1 – Soy Curls Version

2 cups soy curls, soaked in hot vegetable broth for 10 min, then drained and squeezed dry

2 tbsp tamari

1 tbsp cornstarch

1 tbsp aquafaba

½ tsp garlic powder

Toss to coat evenly, then air fry at 380°F for 12–15 minutes (shake halfway) or bake at 400°F for 20 minutes until crisp.

Option 2 – Tofu Version

1 block extra-firm tofu, pressed and torn into bite-sized chunks

Toss with same mixture above, then bake or air fry as above.

🌶 Spicy Glaze Sauce

2 tbsp low-sodium soy sauce or tamari

1 tbsp rice vinegar

1 tbsp maple syrup

1 tbsp chili-garlic sauce (or sambal oelek)

1 tbsp hoisin sauce

1 tsp cornstarch + 2 tbsp water (slurry)

Method

Combine all ingredients in a pan and heat until thick and shiny.

Add crispy soy curls or tofu, tossing gently until coated.

🥜 To Finish

Top with:

Crushed roasted peanuts (optional but authentic)

Sliced green onions

Steamed broccoli or bok choy on the side

💡 Chef Kenny-Style Tips (Oil-Free Edition)

Aquafaba is your oil replacement — use it anywhere you’d normally brush or toss in oil.

Air frying or oven baking with convection gives the same crisp Chef Kenny achieves with frying.

For “umami depth,” add a touch of miso paste or mushroom powder to sauces.

Balance: His flavors are always tangy, sweet, salty, and spicy — taste and adjust before finishing.

*******

OTHER popular vegan dishes w/ ingredients created by Chef Kenny at his Las Vegas vegan Chinese restaurant:

Veggie Geese: A dish made from fried soy bean sheets wrapped with mushrooms, jicama, and carrots.

Spicy Vegan Orange Beef: Crispy soy beef in a spicy orange peel sauce.

Spicy Veggie Mongolian Beef: Soy beef stir-fried with bell peppers, celery, and a special sauce.

Spicy Kung Pao Beef: Soy beef with a spicy sauce, water chestnuts, bell peppers, mushrooms, and peanuts.

Chef Beyond Meat Fried Rice: Fried rice prepared with Beyond Meat.

Spicy Pad Thai Noodle: Spicy rice noodles with bell peppers and bean sprouts, topped with peanuts. 

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