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Lunar New Year: A Celebration Through Plant-Based Food
Lunar New Year is one of the most meaningful food-centered celebrations in the world, observed across East and Southeast Asia and by global communities everywhere.
Guided by the lunar calendar, it marks a time of renewal, gratitude, and fresh beginnings—values that align beautifully with a whole food, plant-based lifestyle.
At the heart of Lunar New Year is the belief that how we begin the year matters. Foods are chosen intentionally to symbolize health, abundance, longevity, and good fortune, and meals are shared with family and community as an expression of care and connection.
Food as Symbol and Intention
Traditional Lunar New Year cuisines are naturally rich in plant-forward dishes, making them ideal for whole food, plant-based cooking:
- Dumplings symbolize prosperity and togetherness.
- Long noodles represent longevity.
- Leafy greens signify renewal and vitality.
- Whole grains and legumes reflect abundance and grounding.
- Naturally sweet foods are enjoyed to welcome joy into the year.
In a plant-based approach, these traditions are honored without animal products, refined oils, or highly processed ingredients—allowing the flavors, textures, and symbolism to shine in their most nourishing form.
Cultural Roots, Modern Wellness
Across cultures—whether in China’s Spring Festival, Korea’s Seollal, or Vietnam’s Tết—food plays a central role in welcoming the new year. A dumplings cooking class draws inspiration from these traditions while adapting them to a whole food, plant-based vegan kitchen, emphasizing:
- Simple, wholesome ingredients
- Techniques that enhance natural flavors
- Dishes that support long-term health and vitality
Join me this Feb. 7 for a FREE online class at 10-11:30 a.m. PT (1-2:30 ET)
Plant-Based Dumplings
Ingredients
1 cup edamame (If you are allergic to soy, use 1 cup of any other beans or cabbage.)
1 cup mushrooms
1 carrot
1 teaspoon ginger
2 cloves garlic
1 teaspoon miso
1 tablespoon low-sodium soy sauce (If you are allergic to soy, use coconut aminos.)
Toasted sesame seeds
Scallions
Dumpling Wrappers
Store-bought wrappers or 1 round pack of Vietnamese rice paper (22 centimeters, 14.1 ounces)
If we have time, we will make our own wrappers with flour, salt, and water.
Gluten-free wrappers: You will need sweet potatoes, sweet potato starch, and water.
Dipping Sauce
2 tablespoons low-sodium soy sauce, coconut aminos, or tamari
1 tablespoon agave, maple syrup, or date syrup
1 clove garlic
1 teaspoon seasoned rice vinegar
Chili pepper flakes
