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Raw Vegan Lunch with Home Grown Microgreens, Spouts & Kimchee

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Raw Vegan Lunch with Home Grown Microgreens, Spouts & Kimchee

Glee, The Fosters & Criminal Minds actress Tonya Kay shows us how to make your kitchen a plant-based garden on today’s unique #LunchBreakLIVE with #Kimchee Avocado Dumplings, Thai Fresh Rolls & Homemade Coleslaw! Find Tonya on FB @brutallyelegant, IG @purerenegade, twitter: tonyakay, website: or

RECIPE: Thai Fresh Rolls

INGREDIENTS (all organic)

  • 1 Tbsp black sesame seeds
  • ½ head of sliced romaine lettuce
  • 1 bunch basil
  • 1 sliced avocado
  • 1 handful sunflower microgreens (grown at home w Farmer You)
  • 1 carrot, grated
  • ½ skinned cucumber, sliced lengthwise
  • 1 handful alfalfa sprouts (jar sprouted at home)
  • brown rice paper wraps

Ume Plum Sauce

  • 1 Tbsp ume plum, pure’
  • 1 Tbsp coconut aminos
  • 1/2 Tbsp pumpkin seed oil
  • 1 shiso leaf

DIRECTIONS – Thai Fresh Rolls

  1. This takes finesse, but everything works after four times or so:-)  Attentively dip rice paper into mildly hot water, preheated in flying pan until just soft.
  2. Lay softened rice paper flat on damp prep surface.
  3. Swiftly dust with sesame seeds and layer two small monkey-paws of romaine
  4. Then add 3 leaves basil, 2 or 3 slices avocado (this is the key joy ingredient) 6 sunflower microgreens, small layer of carrots, 2 cucumber slices, one monkey-paw of alfalfa sprouts.  Roll it up (watch video for technique).  Set aside to dry.

DIRECTIONS – For sauce 

  1. Shake plum pure’ and coconut aminos with gusto in lidded jar.
  2. Whisk it if you want to.
  3. Serve in a dipping dish.

Kimchee Avocado Dumplings

INGREDIENTS (all organic) makes 8 dumplings

  • ½ avocado cubed
  • ½ c cabbage kimchee (fermented at home)
  • 1 tsp germinated sunflower seeds (germinated at home)
  • 2 nori sheets cut into quarters
  • amaranth microgreens (grown at home with Farmer You)
  • ghost pepper sea salt
  • 1/2 c clean, alkaline water in small tea cup (for dipping)


  1. Lay out quartered nori sheet on clean, dry prep surface.
  2. Place 2 avocado cubes, germinated sunflower seeds and 1 kimchee in center.
  3. Gather nori around filling and pinch together at top.
  4. Very quickly, dip pouch in water.  Wait a moment until the nori softens naturally … be patient, it will.
  5. Gentle twist the top ½ a rotation and sprinkle literally a few grains of ghost pepper sea salt on top.
  6. Snip amaranth microgreens on top for delicious garnish and place in fridge for 5 min.


INGREDIENTS (all organic)

  • 1 c sliced white cabbage
  • ½ c sliced red cabbage
  • 1 carrot, grated
  • 1 tsp basil microgreens (grown at home with Farmer You)

Teddy Yonenaka’s tartar sauce


  • 1 Tbsp tahini paste
  • 2 Tbsp Veganaise
  • ½ lemon, freshly squeezed, juiced
  • 1 Tbsp dried dill
  • Himalayan salt, to taste
  • black pepper, to taste


  1. Stir, shake, whisk sauce ingredients until smooth, place aside.
  2. Mix cabbages and carrot in glass bowl.  Stir in sauce until thoroughly coated.
  3. Place in fridge overnight to soften.
  4. Stir and serve cold.

LBL Tonya Kay Ingredients for Thai Fresh Wraps

Ingredients for the Thai Fresh Roll

LBL Tonya Kay Thai Fresh Wraps

Thai Fresh Roll in Brown Rice Paper Wrap

LBL Tonya Kay Avocado Dumplings

Avocado Dumpling Wrapped in Nori

See Also
finished baked pasta dish

LBL Tonya Kay Micro Greens Kit

Micro Greens Kit from contains everything you need to start growing microgreens in your kitchen

LBL Tonya Kay FarmerYou graphid

LBL Tonya Kay MicroGreens Kitchen Farm

Tonya Kay with her trays (clockwise from LT) home grown wheat grass, amaranth, and microgreens


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