During the month of November, Hubbs and I had the amazing opportunity of running a pop-up organic, vegan cafe inside of an amazing bar called The Little Fleet in downtown Traverse City, Michigan. It was called Koko's Cafe Pop-Up. I worked for the owner of the bar during the summer season, running his food truck, and he decided to bring his food truck inside during the winter to be able to serve his customers delicious food and allow entrepreneurs to test the market with their new products. We had an amazing month and feel very blessed to have been able to do that. We had many great customers - a lot of whom cannot wait until we open our physical location. And neither can we! We are shooting for late spring to early summer.
At the end of the month we made a delicious homemade wonton soup stuffed with tofu, veggies and some awesome seasonings. It sold very well and people were raving about how tasty it was. It's something I have been making for a couple years at home. I'm so glad people loved it the same way I do.
I can't give out the recipe since it will be used for our business, but I can say what the ingredients were (all being organic): tofu, green local cabbage, scallions, bok choy, carrots, tamari, toasted sesame oil, black pepper). Check out the process below
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| One batch of many of the tasty wontons. |
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| Close-up of the delicious filling. Yum! |
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| The finished wontons, before freezing |
Koko
