Chef Jaena

Meet Chef Jaena Moynihan

The Sassy Chef – is most likely to stir up the drama in the Peeled kitchen. Her organically comic nature and sassy attitude are matched by her wealth of knowledge and superachiever ambition.

With a degree in culinary arts in hand, she’s back in school earning a certificate in plant-based nutrition and training to become a board-certified health and wellness coach. She loves to create healthy vegan takes on classic comfort foods.

At work, she runs Phoenix Vegan Wellness, writes a blog and manages an online educational platform that helps people transform their lives through a plant-based diet.

Chef Jaena’s Charity: Aimee’s Farm Sanctuary

 

Recipes by Jaena

Potstickers Two Ways w/ Omni Pork & Before The Butcher Beef and MelioBio Spicy Honey Dipping Sauce 

Yield: 30-40 dumplings

1 lb OmniPork Ground

½ lb (1 cup) red miso paste

1 ½ tablespoon ginger, freshly grated

1 tablespoon garlic, minced

2 tablespoon soy sauce or tamari

2 tablespoon shaoxing wine

2 teaspoons rice vinegar

2 tablespoon cilantro, fresh chopped

1 ½ teaspoon salt 

¼ teaspoon white pepper

2 lb napa cabbage, finely shredded

2 tablespoons peanut oil

4 green onions, chopped

5 oz shiitake mushrooms, ground
2 tablespoons toasted sesame oil

Salt and pepper, to taste

Prepared dumpling wrappers

Water, as needed

  1. Saute cabbage and mushrooms in 2 tablespoons peanut oil until tender. Add minced garlic and ginger. Sauté 2 minutes. 
  2. Transfer to a strainer and allow to drain over a bowl 10-15 minutes.
  3. Combine remaining ingredients in a large mixing bowl. Add drained cabbage and combine. Cool completely before filling dumplings. 
  4. Fill dumplings with 1 teaspoon filling. 
  5. Use water to crimp and seal dumplings. 
  6. Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. 
  7. Place dumplings flat-side down in a pan. Sear 2-3 minutes or until brown on one side. 
  8. Pour 4-6 oz water over dumplings, cover, and cook until water has evaporated. 
  9. Transfer dumplings to a warming dish. Will keep for reheating 1-2 days.

MelioBio Honey-Chili Sauce

Serves 12-15 (up to 1 oz per serving)

½ cup MelioBio Honey

2 tsp ginger, minced

2 TBSP sriracha sauce (or other chile sauce)

1 tbsp shaoxing wine

½ cup soy sauce or tamari

1 tsp toasted sesame oil

½ tsp red pepper flakes

2 tsp toasted sesame seeds

2 green onions, chopped

Whisk all ingredients together except sesame seeds and chopped onions in a large mixing bowl. Stir in onions and sesame seeds. Serve 2-3 tablespoons per potsticker.  

Southern Noodle Salad with Thrilling Foods Bakon Pieces

Serves 8 (entrees) 16 (appetizer)

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients

Salad

4 packets vegan ramen, reserve flavor packets

2 bags tri-color coleslaw

1 bunch green onions, chopped

½ cup sliced almonds/cashews, toasted

Crispy rice noodles, as garnish

½-1 lb Thrilling Foods Bakon Bits, as garnish 

Dressing

4 ramen flavor packets

⅓ cup peanut oil 

¼ cup rice vinegar

2 tablespoons organic sugar (or more to taste)

1 tablespoon soy sauce

1 tsp shaoxing wine

½ teaspoon toasted sesame oil 

1 clove garlic, minced

2 teaspoons fresh ginger, minced

Salt and pepper, to taste 

Directions

  1. Whisk all dressing ingredients together (or shake together in a sealed mason jar).
  2. Bring a large pot of salted water to a boil.
  3. Add ramen noodles 4 minutes; drain and transfer to an ice water bath. 
  4. Drain cold noodles and transfer to large mixing bowl.
  5. Reserve a few green onions and nuts for garnish then add coleslaw, noodles, green onions, and slivered almonds.
  6. Add dressing, toss salad together and top with nut blend, onions, Thrilling Foods Bakon Bits and crispy rice noodles.
Scroll to Top