Vegan Dumplings

Vegan Recipes

 

Everyone loves dumplings and they’re easy to make if you have dumpling wrappers. The only caveat is a lot of premade wrappers contain egg. If you prefer you can use gluten free wrappers if you can find them. I finally found vegan dumpling wrappers at a nearby Asian market.  Joy!

Ingredients:

  • 1 packet of dumpling wrappers (about 40) thawed if frozen
  • 1/2 cup chopped mushrooms
  • 2 cups shredded cabbage
  • 1/4 cup shredded carrot
  • 1 medium onion chopped
  • 3 Tablespoons chopped ginger
  • 3 Tablespoons chopped garlic
  • 1 Tablespoon chopped jalapeno pepper( or to taste)
  • 1 package tofu (8-12 oz,
  • 1/2 cup loosely chopped cilantro
  • 1 Tablespoon light soy sauce
  • 1 Tablespoon sake, dry sherry or white wine
  • 1/4 cup light soy sauce (for dipping sauce)
  • 2 teaspoons rice wine vinegar (for dipping sauce)

Directions:

  1. Separate dumpling wrappers and place on a non-stick surface. Then cover with a damp towel so they don’t dry out.
  2. Sprinkle 2 Tablespoons of salt over cabbage and let sit for about 15 minutes to get rid of excess water. Then rinse salt off cabbage and squeezed dry in a a clean dish towel or paper towel.IMG_6150
  3. Squeeze moisture from tofu by placing the block in dish towel or paper towel. Squeeze well and crumble at the same time.
  4. To make the filling, place all ingredients, except soy sauce and rice wine vinegar  for dipping sauce, in a bowl and mix thoroughly.
  5. Stuff dumplings by holding the wrapper in one hand and placing a tablespoon of filling in the center.IMG_6157
  6. Then wet 1/2 the wrapper’s circumference with a finger dipped in water.
  7. Fold in half to make a semi-circle. Crimp edges shut with the prongs of a fork.
  8. Continue until done.IMG_6181
  9. Place a large pot two-thirds of the way filled with water on the burner to boil. Add 1 teaspoon salt.IMG_6187
  10. When boiling add as many dumpling that can fit in pot. Boil until they rise to the top then boil for 1 minute more.
  11. Remove by strainer and boil the remaining dumplings
  12. Mix dipping sauce in a small bowl.
  13. Serve Immediately while they’re hot.

ENJOY!

Copyright 2017. All rights reserved.

 

 

 

Vegan Sushi Rolls

Vegan Recipes

artisticsushi

I love sushi.  In fact, going out for sushi with my omnivore friends never poses the problem of having to eat the usual vegan fare at a typical American restaurant of a garden salad and pasta with non-meat marinara sauce, yet again. I came up with these easy to make vegan sushi rolls that require little culinary skill other than cutting vegetables, making rice, and rolling. I also have posted a recipe for vegan spicy tuna rolls. If you’re having problems finding the ingredients try an Asian market.

ingredients2

Ingredients:

  • 2 cups uncooked sushi rice or short grain rice (white or brown)
  • 1/3 cup rice wine vinegar
  • 2 ripe avocados cut into strips
  • 3/4 cup green onions finally chopped
  • 10 sheets nori seaweed
  • 1 Tablespoon dry wasabi (or 2 Tablespoons prepared)
  • One large European cucumber (or regular cuke with seeds removed,) peeled and cut into strip
  • One pickled radish
  • soy sauce for dipping

Directions:

  1. Add rice to 3 cups water and cook. I use a rice maker.
  2.  Mix wasabi powder with 2 Tablespoons water.mixingwasabi
  3. Cut vegetables. Rinse cut radish in water several times.

     

  4. When rice is done cooking add rice vinegar and sesame oil, mix.  Try to fluff the rice with a rice paddle or spatula so that it cools down but is still warm and mixes well with vinegar.
  5. Place nori rough side up on a bamboo mat(available in most Asian markets) or rip off a piece of plastic wrap roughly 12″ long. I prefer to wrap the bamboo mat in a paper towel and plastic wrap so that it’s easier to clean.
  6. Place about 3/4 cup of rice on bottom 2/3rd of nori. Flatten so that it’s evenly dispersed. Then place your desired topping toward the middle of the roll.  I like avocado and green onions rolls, pickled radish rolls and cucumber rolls with green onions. You can try asparagus, pickled carrot or any vegetable you like.
    Copyright 2017, All rights reserved.

Spicy Vegan Tuna Rolls

Vegan Recipes

IMG_5588

This recipe was made for my daughter who loved spicy tuna rolls but is a vegan now so she doesn’t eat them anymore. Like many favorite foods, there are great vegan alternatives that don’t harm animals or fish. These rolls are so easy to make, delicious and healthy.

Ingredients:

  • 1 1/2  cups sushi rice or short grain rice (white or brown)
  • 1/4 cup rice vinegar
  • 1 Tablespoon sesame oil
  • 1 package tempeh (about 8 oz.)
  • 1/2 cup vegan sour cream or store-bought vegan mayonnaise
  • 1 ripe avocado cut into strips
  • 1 bunch green onions finely chopped (discard white part at end)
  • 1 Tablespoon hot chili sauce
  • 8 sheets nori seaweed
  • pickled ginger for garnish

Directions:

  1. Add rice to 2 1/2 cups water and cook. I use a rice maker.
  2.  Steam tempeh in a double boiler for 10 minutes.
  3. Cut vegetables.
  4. When tempeh is done steaming put in small bowl. Break into pieces with a fork add vegan sour cream or mayonnaise and hot chili sauce and combine.
  5. When rice is done cooking add rice vinegar and sesame oil, mix.  Try to fluff the rice with a rice paddle or spatula so that it cools down but is still warm and mixes well with vinegar.
  6. Place nori rough side up on a bamboo mat(available in most Asian markets) or rip off a piece of plastic wrap roughly 12″ long. I prefer to wrap the bamboo mat in a paper towel and plastic wrap so that it’s easier to clean.
  7. Place about 3/4 cup of rice on bottom 2/3rd of nori. Flatten so that it’s evenly dispersed.

     

  8.  

  9. Using the bamboo mat or plastic wrap carefully roll up from rice topped end. Roll firmly to keep the roll together when you get about 2″ from seaweed end dampen  your finger tip with water and wipe to seal end.   Place roll seal-side down on cutting board and finish making the rest of the rolls. When done use a serrated knife to cut rolls into 1.5″ logs. Place on serving plate.  Garnish with wasabi and pickled ginger.

    IMG_5586

    ENJOY!

Vegan Hot & Sour Soup

Vegan Recipes

This vegan version of hot & sour soup is full of flavor with authentic ingredients. It combines the perfect blend of sour from the vinegar, spicy from the chili garlic sauce and a little sweetness from the ginger and a small amount of coconut sugar. In most Chinese restaurants  it is described as vegetarian or veggie but beware almost always egg is used, which of course is unacceptable in a vegan diet, so I came up with this easy recipe. I like to make an extra large batch so I have it on hand throughout the week.IMG_5598

Ingredients:

  • 6 dried shiitake mushrooms
  • 20 dried lily buds
  • 1/4 dried cup black fungus
  • 3.5 oz Enoki Mushroom
  • 1 Tablespoon peanut oil
  • 2 Tablespoons finely chopped ginger
  • 10-14 oz. extra firm tofu sliced
  • 1 cup thinly sliced bamboo shoots
  • 1/2 cup green onion sliced, plus a little more for garnish
  • 4 cloves garlic minced
  • 2 quarts vegetable broth
  • 1/2 cup rice wine of white wine
  • 1/4 cup Chines black vinegar
  • 1/2 cup rice wine vinegar
  • 4 Tablespoon low sodium soy sauce
  • 1 teaspoon chili garlic sauce or 1 tsp. red pepper flakes
  • 1 Tablespoon toasted sesame oil
  • 4 Tablespoon corn starch mixed in 1/2 cup water
  • Cilantro leaves for garnish (optional)

Instructions:

  1. In separate bowls soak lily buds, black fungus and shiitake mushrooms with boiling water. Let soak until softened, about 20 minutes. Drain, rinse and chop. Cut off about the bottom inch of the enoki mushrooms and separate.
  2. Slice tofu into thin strips. Chop green onion.
  3. In a large heavy bottom pot heat peanut oil until hot. Add ginger, garlic and green onions. Stir constantly for one minute making sure not to burn.
  4. Add veggie broth and wine and bring to a gentle boil. Reserve 1/2 cup of broth for the cornstarch mix. Add lily buds, black fungus, shiitake mushrooms, tofu and enoki mushroom, vinegars, soy sauce, sesame oil, sugar and chili garlic sauce to pot. Simmer.
  5. Sir cornstarch into 1/2 cup reserved broth until smooth. Gradually add to soup. Stir until soup is blended. Stirring constantly, bring to a boil; boil 1 minute.
  6. Pour soup into bowls. Garnish with sliced green and cilantro, if desired. Serve.IMG_5628

ENJOY!

Copyright 2017. All rights reserved.

 

Creamy Gnocchi in Spinach and Herb Sauce

Vegan Recipes

planted

If you adore creamy gnocchi but want low-fat, this recipe is for you.  It’s comfort food at its finest and a great way to use fresh herbs and spinach from your garden!

Ingredients:

  • One pound uncooked gnocchi
  •  3 cups spinach leaves (separate into 2 cups and 1 cup)
  • 1/2 cup chopped fresh flat leaf parsley
  • 4 fresh sage leaves
  • 1/2 cup canned drained small white beans
  • Juice from 1/2 lemon, about 2 Tablespoons
  • 1 orange, yellow or red pepper seeded, cored and cut into large pieces
  • 2 gloves peeled garlic
  • 1 teaspoon sea or kosher salt
  • 2 teaspoons ground cumin
  • 1 and 1/2 teaspoons paprika
  • 1/2 cup vegetable broth
  • 1/4 to 1/2 teaspoon red pepper flakes (depending on how hot you want it)
  • 1/2 cup grape tomatoes cut in half (reserve for garnish)
  • 2 Tablespoons chia seeds

Instructions:

  1. Preheat the broiler of your oven or toaster oven. When hot place, place pepper pieces about 3 to 4 inches under the broiler, skin side up turning when skin blackens. Using tongs put blackened pepper into a paper bag and fold down top of bag so it’s closed. Let sit.

     

  2. Meanwhile drain a 15.5 oz can of small white beans by placing beans in a strainer over a bowl.

     

  3. Put a large pot of water with a tablespoon salt on to boil. While water is heating, go out to your garden and cut fresh parsley, thyme and sage. (Obviously if you don’t grow your own and really there’s no excuse not to since you can do this easily even if you live in an apartment without a garden, buy fresh herbs from market.) Rinse off herbs if necessary. Cut roughly.

     

  4. Turn off pot of water and cover with a lid to keep warm. Remove peppers from bag and peel of skin.  This is a messy job particularly if the peppers haven’t been in the bag for at least 10 minutes.

     

  5. Add drained beans, herbs, 2 cups spinach, brewer’s yeasts, and spices to blender. Blend until a thick sauce is formed. You will have to stop the blender several times in give the ingredients a good mix.
  6. Bring salted water to a rapid boil. Add gnocchi. It cooks quickly in about two minutes. With strainer remove individual pieces that rise to the top of the water. Place in serving bowl. Don’t over cook or you’ll have a pot of mushy potato pieces that will stick into a blob.
  7. Add 2 tablespoons of thehot pasta water to sauce in blender and a tablespoon at a time.  When sauce reaches a thick, creamy consistency add to bowl of gnocchi and toss.

     

  8. Line bowl with remaining spinach leave and garnish with tomatoes, chia seeds and a pinch of salt.

ENJOY!

Copyright 2017. All Rights Reserved.

Vegan Cauliflower Fried Rice

Vegan Recipes

finishedinbowl

This easy to make Asian fried rice is low in oil and is as yummy as it is healthy.  The riced cauliflower takes on the texture of rice. This is a real crowd pleaser.

Ingredients:ingredientsverticla

  • 2 ten ounce bags of frozen riced cauliflower. I like Trader Joe’s.
  • 1 block sprouted or regular firm tofu (8 to 14 ounces)
  • 1 Tablespoons peanut oil
  • 1 Tablespoon sesame oil
  • Corn from an ear of corn or 1/2 cup frozen
  • 1/2 cup frozen green peas
  • 2/3 cup of chopped peppers. (I like orange and red peppers)
  • 1/3 cup chopped carrots
  • 1 cup mung bean sprouts
  • 3/4 cup sliced mushrooms (bella, shiitake or white)
  • 2/3 cup organic vegetable broth
  • 1/4 cup cilantro
  • 2 Tablespoons light sodium soy sauce
  •  1 teaspoon Sriracha hot chili sauce (or any hot sauce)

Instructions:

  1.  Heat empty wok on burner until hot.  Add 1/3 cup broth and continue to heat.  Add carrots, peppers and corn.
  2. Stir fry in water until most of the moisture is absorbed, about 2-3 minutes. Add mushrooms, peas and 1 tablespoon soy sauce. Stir fry until all moisture is absorbed.

     

  3. Empty veggies from wok and reserve.
  4. Wrap tofu block in a towel. Gently squeeze out moisture. Break up block with a knife. Reserve.
  5. Heat peanut oil in wok until smoking. Add minced garlic and ginger. Stir constantly until lightly browned, about 30 seconds. Remove from wok and reserve.
  6.  Wipe out wok. Add remaining 1/3 cup broth into wok.  Heat until very hot add tofu and sprouts stir frying until warmed throughout and liquid is mostly absorbed.
  7. Add the frozen cauliflower to wok taking care to break up any frozen clumps. Stir fry 1 minute on high. Add reserved veggies and garlic and ginger and green onions. Stir fry 30 seconds.
  8. Add sesame oil and more soy sauce if deserved. Toss well. Garnish with cilantro leaves and serve.

ENJOY!

Copyright 2017. All right reserved.

Vegan Asian Summer Rolls

low-fat, Vegan Recipes

Easy Asian Summer Rolls are perfect for a hot summer night when you don’t want to use the oven.  The only cooking required is for heating the delicious peanut dipping sauce. The rolls are wrapped in rice paper with raw vegetables and vermicelli noodles. All of the ingredients can be found in major groceries stores or the local Asian Market.

Ingredients

Rolls:

  • 16 rounds of rice paper (banh trang) about 6 to 8 inches in diameter
  • 4 ounces bean or rice vermicelli (either one works well)
  • 1 cup shredded carrots
  •  2 cups mung bean sprouts
  •  2 sliced peppers
  •  2 avocados sliced
  •  1/4 cup sliced mint leave
  •  1 cup fresh cilantro or coriander leaves roughly chopped
  •  1 large cucumber, peeled, seeded and cut into strips
  •  1/2 cup chopped green onions
  •  1 Tablespoon wasabi powder

Spicy Peanut Sauce:

  • 1 Tablespoon peanut or grape seed oil
  • 3 cloves minced garlic
  • 1 teaspoon chili paste, hot sauce or red pepper flakes
  • 1/2 cup peanut butter creamy or chunky
  • 2 Tablespoons tomato paste
  • 3 Tablespoons hoisin sauce
  • 3/4 cup water
  • 1/4 cup soy sauce to serve as an extra dipping sauce if desired

Instructions:

  1. Cut vegetables. Soak vermicelli in warm water for 20 minutes then taste a strand to see if you like the texture.  If too crunchy drain and soak in hot water (not boiling just hot from the faucet) for two more minutes and drain.  When vermicelli is the right consistency, separate and put on a paper towel to absorb any extra water.
  2. While vermicelli is soaking, prepare peanut sauce. In a small saucepan heat oil over moderate heat until hot.  Add garlic and pepper flakes or chili paste stirring frequently to prevent the garlic from burning for about 30 seconds.  Add peanut butter, tomato paste and hoisin sauce and water, whisk until smooth. Then let it simmer of low heat stirring occasionally until it reaches desired thickness (about the consistency of ketchup). Remove from heat and cover to keep warm.
  3. Mix wasabi powder with 1 tablespoon water in a small bowl or ramekin. Let stand about 5 minutes until it forms a paste.  If it’s too runny add a little more wasabi powder.
  4. Assemble the rolls.  Fill a pie pan with warm water. Dip rice paper wrapper in water. Remove quickly. Spread flat on a large plate or cutting board.  Lay about 2 tablespoons of each bean sprouts and vermicelli  in middle of wrapper then place a couple of strips of cucumber, pepper, avocado and several carrot strip. Finallsprinkle sliced mint, cilantro and green pepper to mixture.
  5. Fold sides inward. Rub a small amount of wasabi paste on top of wrapper to seal roll. Fold bottom and roll upward until sealed. Place summer roll on plate, seam side down and cover with damp towel.  Continue making the rest of the rolls. You can serve immediately or wait up to 4 hours.
  6. Serve with bowl of peanut sauce and soy sauce on the side.tableset

ENJOY!!!

Copyright 2017, All rights reserved.