by Kelsey Paz October 13, 2015


This past weekend was jam packed with so many pumpkin spiced goodness at the Fall Artisanal LA show. Participating in these shows is incredibly inspiring. I mean, being surrounded by hundreds of creative makers & other small business owners, how can you not be fired up and recharged! In this week's candle lit meal recipe, we are incorporating a couple artisan's goodies that we gathered from some amazing fellow vendors. Our bi-weekly delivery of Farm Fresh To You  produce were there at the show as well. Naturally, I chatted their ear off about last week's amazingly blue squash and the soup I whipped up with it. Also in that delivery was another veggie that was un-tredded territory: BOK CHOY. Say that word five times, fast, it's so much fun and is sure to convince the people around you, like your fiancé, that you are a crazy woman trying to be a chicken (which I happened to be for Halloween one year, so maybe I can get away with it??) Another scrumptious ingredient comes from an amazing company called Buzzed Honeys. They have a honey that tastes like none other than toasted marshmallows (meadowfoam honey). Mind blown! And they also have, drum roll please, aged wine honey! (Swoon) Last, but not least, this week's recipe was inspired by the most delicious pot stickers that we had for lunch from the Buddha Bing food truck.  They had some great vegetarian options (for muah) and even better meat options for the carnivores out there. After sinking my fangs into the veggie pot stickers, I decided there was definitely a way to make these out of BOK CHOY!

bok choy close up 

This was my mission, make pot stickers out of bok toy. The journey to complete this mission evolved my pot stickers into egg rolls (full disclosure, I bought the wrong wrappers) but it was a beautiful mistake that we enjoyed just as much! This week's "Candle Lit Meal" :  




  • 1 ripe avocado (one half reserved, the other half chopped)
  • 1 lb shelled, fully cooked edamame ( I used pre-shelled edamame found in most freezer sections)
  • 1" ginger, minced
  • 3 cloves garlic, minced
  • 1 Large head of Bok Choy, stem & leaves both chopped
  • 1 bunch scallions or green onions, thinly sliced
  • 1/2 cup shredded carrots
  • 1/2 package of beefless ground beef (We used Gardein brand)
  • 1 tb. Honey (we used buzzed honey's meadow foam )
  • 2 & 1/2 tb. soy sauce
  • 1 & 1/2 tb sriracha
  • 1 tb toasted sesame oil
  • 1/4 tsp ground pepper
  • 1 tb apple cider vinegar ( we used Braggs Apple Cider Vinegar )
  • 1 package large egg roll wrappers (also found in freezer sections of markets)
  • 1/4 cup coconut milk
  1. Add half of the avocado and about 3/4 of the cooked edamame to a blender. Add until you find the right consistency, the coconut milk. (You can hand mash this if you don't have a blender)
  2. Pre-cook the "beef"
  3. Mix the soy, sriracha, vinegar, pepper, honey, sesame oil, and may a pinch of salt in a small container. (Seasonings)
  4. Put the avocado/edamame/coconut milk mixture in a bowl. Add the "beef". Add all of the veggies, remaining edamame, remaining avocado, and seasonings you mixed in step 3.
  5. Stir to combine and add any other seasonings to taste.
  6. Prepare a baking sheet: you can line with parchment or just spray it down (we sprayed it with coconut oil spray). Preheat oven to 375º.
  7. One at a time, place a small amount (a couple tablespoons) of the mixture into the center of the egg roll wrapper. You want your wrapper to be laid in a diamond shape. Using fingers, wet the top triangle half of the wrapper with water. Fold the bottom half over the formed mixture in the middle, fold the two side corners over the left and right side, then finish rolling. The water on the far corners of the wrapper will hold it in place. Put this roll on the prepared baking sheet, and repeat until you have all of your egg rolls prepared. ( I totally YouTube 'ed how to roll an egg roll properly, if my description doesn't make sense, I recommend doing the same thing.)
  8. Bake these for 20 min in a 375º oven.
  9. Whip up some dip! We simple mixed soy sauce and sriracha together. but you can get as creative as you want with your dip.
We hope you enjoy this week's CANDLE LIT MEAL! And when you take your first bite, I hope you are proud of the work you just did. What solidified my accomplishment with these intimidating rolls was my wonderful fiancé's initial comment, " I can't believe you actually made these." Well believe it mister! Now go light a Eucalemon candle, because that's what would pair best with these scrumptious delicacies!     Egg roll pic

Kelsey Paz
Kelsey Paz


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