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Recipes

Vegetarian Dumplings with Ginger and Cabbage

Recipe from:  www.seasonedvegetable.com/ginger-cabbage-dumpling/

For the filling:

1/2 head cabbage

3 carrots

1 small onion (or use a leek instead!)

3 cloves garlic

1 inch piece of peeled ginger (see note)

1/4 teaspoon salt

1/2 teaspoon ground white pepper

2 tablespoons peanut oil

1 tablespoon tamari or soy sauce

1 tablespoon unseasoned rice vinegar

1 tablespoon toasted sesame oil

For assembling and cooking the vegetarian dumplings:

1 package round dumpling wrappers

4 tablespoons peanut oil, divided

1 cup water, divided

For the dipping sauce:

1 tablespoon your favorite chili sauce or oil

2 teaspoons Chinese black vinegar or rice wine vinegar

1 teaspoon tamari or soy sauce

1 teaspoon toasted sesame oil

Cook the filling:

Combine cabbage, carrot, onion(or leeks), garlic and ginger in a food processor. Sprinkle in salt and white pepper. Process until ingredients are finely chopped. Heat 2 tablespoons peanut oil over medium heat in a large nonstick pan. Add the chopped vegetables and cook until vegetables are tender and any liquid has evaporated. Pour in tamari, rice vinegar and toasted sesame oil. Stir well to combine ingredients.Remove from heat and let cool to assemble dumplings.

Assemble the dumplings:

Keep the wrappers covered with a wet paper towel and remove one wrapper at a time. It's helpful to have a little dish of water (about 1/4 cup) on the side to help seal the wrappers. Spoon 1 to 2 tablespoons of filling into the center of a wrapper. Use your finger to wet the edges of the wrapper with water. Fold wrapper in half to create a little pocket and pinch the edge of the wrappers together. Working from one side to the other, pleat the wrapper with small, accordion folds until the dumpling sealed. You can pinch the pleats together to ensure they stay closed.

Place on a parchment lined tray and cover with a wet paper towel. The parchment reduces sticking and the paper towel prevents them from drying out while you’re wrapping more dumplings. Repeat with remaining wrappers and filling.

Cook the dumplings:

Heat a nonstick pan over medium high heat. Add 2 tablespoons of peanut or sunflower oil. Place dumplings in the pan and let fry about 3 to 4 minutes. Pour a few tablespoons of water into the pan until the bottom is just covered, exact amount will depend on the size of your pan. Cover with lid and reduce heat to low. Let the dumplings steam for 4 to 5 minutes, until the water has evaporated. Remove cover, increase heat to medium, and let fry another 1 to 2 minutes until dumplings are golden and crisp. Repeat with remaining dumplings, frying in batches. Mix together dipping sauce ingredients and serve alongside dumplings

Sweet Potato Fries

Recipe from Ottolenghi Simple by Yotam Ottolenghi

About 2.5 lb Sweet Potato, peeled,sliced into 1/2” thick fries

-1 TB Sweet Smoke Paprika

-1/2 tsp cayenne

-3 Garlic cloves, crushed

-3 Tb Polenta

-7 TB Olive Oil

-Flaked Sea Salt

-1 TB Sumac

Preheat oven to 450 F.  Mix the sweet potatoes in a large bowl with the paprika, cayenne, garlic, polenta, oil and 1 tsp flaked salt.  Once combines, tip the sweet potatoes and all the oil, onto two large parchment lined baking sheets and roast for 25 to 30 minutes, stirring gently once or twice, until the potatoes are cooked, crisp and golden brown.  Remove from the oven, sprinkle with the sumac and 1 tsp flaked salt, and serve at once.

Tofu Broccoli Bok Choy Stir Fry with Garlic Sesame soy Sauce and Soba Noodles

Recipe from Vegan Richa Serves 2

For the Marinade:

-7 oz tofu pressed lightly and cubes

-1 TB Maple Syrup

-3 TB Tamari or Soy Sauce

-1 TB Sesam Oil

-1/2 tsp White Pepper

-1 TB Rice Vinegar

-1/2 tsp Garlic granule or Garlic Paste

-1/2 tsp Ginger Powder

For the Stir Fry:

-8 oz Soba Noodles

-1 tsp Coconut

-4 cloves Garlic, chopped

-1 cup Broccoli, small florets and thinly sliced stems

-1 large Bok choy 

-1/4 cup Water

-1/4 tsp Pepper Flakes

-2 TB Sesame Seeds

In shallow bowl, mix all ingredients in marinade, except tofu. Add cubed tofu and let sit for at least 15 minutes to a few hours. Prepare Soba noodles according to package instructions and keep aside.  Heat oil in large skillet at medium heat.  Add garlic and cook until golden.  Add broccoli florets, broccoli stem, bok choy and 1/4 cup water.  Cover and cook 2 to 3 minutes or until bright green.  Add Tofu along with the marinade and cook for a minute.  Add the noodles, pepper flakes and mix well. Cover and cook for 2 minutes or until heated through.  Sprinkle sesame seeds and serve hot.  

Turnip Salad with Yogurt, Herbs and Poppy Seeds

Recipe from Six Seasons by Joshua McFadden

-1 bunch Turnips, with their tops saved, and  trimmed to 1/4” of green stems left

-1 Lemon, halved

-1/2 tsp dried Chile Flakes

-Salt and freshly ground Black Pepper

-1/2 cup plain Yogurt (not Greek Yogurt)

-1 cup lightly packed mixes herbs: Mint, 

Parsley, Chives, cut in 2” lengths

-4 Scallions, trimmed - including 1/2” off the green tops, sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well-Extra Virgin Olive Oil

-1/4 cup Poppy Seeds

Slice turnips lengthwise as thin as you can.  If you have a mandoline, use it; otherwise make sure your knife is sharp and just go slowly.  Soak slices in ice water for 15-20 minutes, then drain well.  Rinse, dry, and rough chop the turnip greens (if they’re not in great shape, give them a quick saute in a small amount of olive oil).  Put turnips in a bowl and squeeze about half the lemon in.  Add Chile flakes, 1/2 tsp salt and many twists of black pepper and toss to blend.  Add the yogurt and toss again.  Taste and adjust the seasoning so they are quite bright.  Add the herbs, scallions, and 1/4 cup olive oil and toss again.  Taste and adjust the seasoning.  Scatter half the poppy seeds on bottom of platter or serving plates, top with turnip salad and finish with poppy seeds left.  Serve right away.  

Baked Spaghetti Squash Carbonara

Recipe from theKitchn.com 

(on Slack by member Kristina P)

Makes 10 - 1 cup serving

I love Carbonara, so I am really looking forward to giving this one a try! 

-1 medium Spaghetti Squash -about 3 lbs

-8 oz Bacon -8 to 10 slices, diced

-1 small Yellow Onion, diced OR skip the -onion and use Leeks

-4 large Eggs

-1/2 cup Ricotta Cheese

-1 1/4 cups Parmesan cheese, or mix of Parmesan and Pecorino, divided

-1 tsp Salt

-1 tsp Back Pepper

Arrange a rack in the middle of the oven and heat to 350 F.  Cut the squash in half lengthwise with a sharp chef’s knife.  Scrape out the seeds and seed flesh with a spoon and discard.  Pour 1/2 cup water into a 9x13” baking dish and place the squash cut-side down in

the water.  Roast for 45 minutes or until tender.  Cook the bacon in a heavy skillet over medium heat until the edges crips.  Add the onions and cook until soft and beginning to brown, 5 to 6 minutes.  Remove from heat.  Whisk the eggs in a large bowl, then whisk in the ricotta.  Fold in the cooked bacon and onions, then 1 cup of grated cheese and the salt and pepper.  When squash can be easily pierced with a fork, remove it from the oven and turn the heat up to 375 F.  Remove squash from the baking dish, wipe it dry, then coat it lightly with cooking spray.  Shred inside of the squash with a fork into spaghetti like strings and remove from outer shell.  It’s approximately 6 cups.  Mix squash strings into egg-and-onion mixture.  Spread in baking dish and top with remaining 1/4 cup cheese.  Bake until set and golden-brown on top, about 45 minutes.  Can be assembled in the baking dish up until the final bake and refrigerate overnight.

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