Month: October 2025

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

*******

🥗 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. 

*******

Instructions

Prep the Pumpkin: Wash and dry the exterior of the pumpkin. Carefully cut the stem off, then slice the pumpkin in half lengthwise. Scoop out the seeds and stringy pulp and set them aside (you can roast the seeds for a snack).

Roast: Line a baking sheet with parchment paper or foil. Place the pumpkin halves cut-side down on the sheet pan.

Bake: Preheat your oven to 375°F (190°C) or 400°F (204°C). Bake for 40 to 60 minutes, or until the flesh is very soft and can be easily pierced with a fork or knife. The skin should be easy to peel off after cooking.

Cool: Remove the pumpkin from the oven and let it cool until it’s safe to handle, about 15-20 minutes.

Peel: Once cool, peel the skin away from the soft pumpkin flesh and discard the skin.

Puree: Place the cooked pumpkin flesh into a food processor or blender. Blend until smooth and silky, scraping down the sides as needed. Avoid adding water initially, as the pumpkin releases its own liquid.

Strain (Recommended for Baking): Jack-o’-lantern pumpkins have high water content, so the puree will likely be thinner than canned pumpkin. For use in baked goods like pies, which are developed for a thicker consistency, strain the puree. Place a fine mesh strainer lined with cheesecloth over a bowl and let the puree drain for 1-2 hours to remove excess liquid. Discard the strained liquid.

Store: Transfer the finished pumpkin puree to an airtight container. It can be stored in the refrigerator for up to a week or frozen in pre-measured portions for up to 6 months. 

Easy Vegan Pumpkin Pie

9 easy ingredients, just mix in a blender or in a bowl, pour into a pie shell, and then bake. Done! This pumpkin pie is so easy to make and tastes better than the original version. It has been the #1 most popular recipe on my blog since I posted this recipe back in 2015. It’s an all-time fan-favorite recipe!

Prep Time: 5minutes mins

Cook Time: 1hour hr

Total Time: 1hour hr 5minutes mins

Servings: 1 9″ pie

Author: Sam Turnbull

Ingredients

1 ¾ cups pumpkin purée (a 14 oz can is equivalent to 1 ¾ cups HOMEMADE FROM JACK-O-LATERN; do not use pumpkin pie filling)

¾ cup full-fat coconut milk (see notes for substitutions and more info)

½ cup brown sugar

¼ cup cornstarch

¼ cup maple syrup

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

½ teaspoon ground cinnamon

½ teaspoon salt

1 Recipe Easy Vegan Pie Crust or 1, 9″ frozen vegan pie crust (gluten-free if preffered)

Vegan Coconut Whipped Cream (optional)

Instructions

Preheat your oven to 350°F (180°C). Have your unbaked 9″ pie shell ready (there is no need to prebake it).

Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.

Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top. 

Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.

Notes

Coconut milk: use a full-fat coconut milk (the kind in a can) I use this one, and make sure to shake the can before measuring. You cannot taste the coconut flavor. The richness of coconut milk will make the pie creamy and delicious! 

Coconut milk substitute: If you can’t use coconut milk, substitute with a rich vegan heavy cream or a barista-style soy or oat milk. Be sure to choose a plant-based milk with a higher fat content so the pie stays creamy and delicious. You can also use an equal amount of plain vegan yogurt. The texture may be slightly softer, so be sure to chill thoroughly to set.

Storage: The pie will keep fresh in the fridge for 3 – 4 days.

Freezing the Pie: You can also freeze the pie. Cook the pie, allow it to set and cool overnight in the fridge. Place the pie on a baking sheet and freeze until solid, 3 – 4 hours. Wrap in plastic wrap then place in a freezer bag, aluminum foil, or an air-tight container and return to the freezer. The pie should keep for up to 2 months.

https://itdoesnttastelikechicken.com/wprm_print/easy-vegan-pumpkin-pie

Quick and easy homemade sweet and sour sauce naturally sweetened with dates! Perfect for a healthy version of the classic Chinese take out or to use in stir fries, rice bowls, pizza and more.

Ingredients
*1/2 cup pineapple juice (125g // preferably fresh to keep it refined sugar free)
*2 garlic cloves, minced (6g)
*1 tsp minced ginger (5g)
*1/2 tsp onion powder, optional
*1 tbsp soy sauce (15g // tamari for gluten free)
*4 soft dates (60g // or 3 tbsp coconut sugar)
*3–4 tbsp rice vinegar (45-60g // depending on how vinegar-y you like it)
*1/4 cup sugar free ketchup (60g)
*1/2 tsp chili flakes, optional
*1 tbsp corn starch + 2 tbsp water

Instructions
*Blend all the ingredients except the chili flakes.
*Add the corn starch and water to a bowl and stir until combined.
*Pour the blended sauce into a sauce pan and add in chili flakes. *Bring to a boil over medium high heat and then while stirring, pour in the slurry.
*Turn the heat down to a low and continue stirring until sauce thickens (2-3 minutes).
*Remove from heat and let it cool down before using or transferring into a air tight jar.

Notes
Helpful Equipment: Sauce pan, heat safe spatula or wooden spoon.

https://www.okonomikitchen.com/easy-sweet-and-sour-sauce/print/9414/