Four vegan Cambodian-inspired recipes

Celebrate Earth Day with food! Chef Chanthy Yen shares four plant-based recipes to create a beautiful spread. 

Dumplings with wood ear mushrooms, mung bean, cashews, and mint

A trick to keep these dumplings nice and tight is to roll them while they are still somewhat firm but malleable. Once you've got the rhythm, you can begin to roll and eat once they are all prepared. 

Rice bread with scallions or chives

The filling can be made with leftover stew or breakfast ingredients like cheese or even pesto.

Caramelized rice pudding

Traditionally caramelized rice cake but turned into a pudding. Served with sponge toffee, toasted sesame, ginger, and coconut. 

Out of the pot soup

Perfect for spring, you can add any vibrant vegetables and greens to enjoy in this cold soup.