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 Moo Shu Vegetables in Lettuce Wraps

Vegan Recipes

 

 

 

I love traditional Moo Shu Vegetables in pancakes! They’re crunchy, spicy, aromatic, tasty, colorful and have the magical savory taste of umami. What’s not to love? Lots, if you are a vegan and mindful eater.  Most all Moo Shu Vegetable recipes have eggs which of course are a no no for a vegan. The recipes usually contain a lot of sugar, oil and possibly MSG and gluten. In my vegan recipe, we overcome these obstacles and still end up with lots of flavor, nutrients and umami! The secret ingredients include: jackfruit : nutritional yeast and shiitake mushrooms!

 

 

Ingredients:IMG_6036

  • 1 (20 oz.) can of young green jackfruit, drained, rinsed and cut into smaller pieces. (Make sure the jackfruit is not canned in sweetened syrup, brine or water is fine.)
  • 6 dried shiitake mushrooms, soaked in hot water: drain, remove stem and slice
  • 1 large onion chopped
  • 2 Tablespoons chopped ginger
  • 4 cloves chopped
  • 1/4 cup shredded carrot
  • 1 carrot peeled into strips or ribbons
  • 2 1/2 cups shredded cabbage (green or purple)
  • 1 cup mung bean sprouts
  • 1/2 sliced raw white or cremini mushrooms
  • 5 green onions
  • 1 cup vegetable broth (added as needed for sauteing
  • 2 teaspoons dark sesame seed oil
  • 1/4 cup nutritional yeast
  • 1 Tablespoon soy sauce
  • 4 tablespoons hoison sauce, ,divided
  • 1/4 cup white wine or rice wine (sake)
  • lettuce leaves (baby bibb, butter or iceberg)

Steps:

  1. Saute onions, ginger and garlic with 3 tablespoons of veggie broth in large sauce or fry pan for 3 minutes. Add more broth to pan as needed.IMG_6037 (1)
  2. Add jackfruit, 2 tablespoons hoison sauce, soy sauce and about 1/2 cup veggie broth. Cover and cook over low heat for 25 minutes.  You’ll know it’s ready when you can shred all the chunks of jackfruit with a fork.
  3. After shredding jackfruit, add shredded cabbage and carrots and mushrooms, saute until cabbage softens. Add vinegar and a splash of white wine or rice wine.IMG_6044
  4. Add sesame oil, remaining hoison sauce, nutritional yeast sprouts and carrot strips. Cover and steam until sprouts soften, about 2 minutes.
  5. Put into a serving bowl and toss. Add additional soy sauce and hoison sauce to taste. Serve with large lettuce leaves for wrapping on the side.

    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.

Vegan Cream of Celery Soup

Vegan Recipes

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Looking for a cool dish on a hot day? Here in the New York we’re in the midst of a heat wave. As is my solution to a lot of troublesome events, I find cooking and eating can make my day a little sunnier (or hopefully a bit more cloudier in the case of a heat wave). But with the heat so intense, I don’t feel like slaving over the stove.  Instead, this easy to make vegan cream of celery soup which is served cold like a vichyssoise fits the bill. But unlike a traditional vichyssoise it doesn’t drive the calories up with unnecessary cream.  The thickness is achieved from beans and nutritional yeast, instead of potatoes, while the celery flavor is enhanced with fresh parsley and garlic. This is a perfect for lunch or dinner.   Add a green salad and fruit and voila, you have a perfect dinner for a heat wave!

Ingredients:

  • 3 cloves of garlic, roughly chopped
  • 1 medium onion, chopped (I used a Vadalia, but any white or yellow onion works)
  • 1 large celery heart, chopped
  • 1 quart (32 oz.) low-sodium vegetable broth
  • 2/3 cup of drained white beans
  • 1/2 cup chopped parsley
  • 1 teaspoon red pepper flakes
  • 1 Tablespoon turmeric
  • 1/4 cup white wine
  • Salt (very little is necessary) and pepper to taste

Directions:

  1. Add onion, celery, garlic and 1/4 cup broth to a non-stick fry pan. Over medium heat saute until soft (about 10 minutes).IMG_5875
  2. Get parsley. If you like me you’ll venture to your glorious vegetable garden and cut it. Ahhh, the joys of warm weather. Be sure to bring a flashlight if it’s dark. YouIMG_5877may need to scare off the coyotes and fisher cats.  (Don’t get me started on fisher cats.  We just recently started hearing and seeing them in our yard. Their howls  sound as though someone’s getting murdered in your yard. If you hear these screeches on a regular basis you probably have fisher cats. If these pests aren’t causing the ruckus, you might consider relocating to a safer area.)
  3. Add turmeric, wine and a little pepper to sauteing vegetables and simmer until all the liquid is gone.IMG_5879
  4. In the food processor put beans, parsley, one cup of broth, and nutritional yeast.  Process until smooth.IMG_5882
  5. Add sautéed vegetables and another cup of broth to food processor. Blend again until smooth. Do not over blend.
     

  6. Scrape contents of food processor bowl out into a large pot. Heat over medium heat than gently whisk in the remaining broth until soup reaches desired consistency. Salt and pepper to taste. Let the soup cool off in the refrigerator for at least 2 hours before serving. If you started dinner late like I sometimes do, go ahead and serve it warm. The kids and mainly mother need to get to bed at a decent time.IMG_5902

ENJOY!

Copyright 2017.  All rights reserved.

 

 

Vegan Pesto and Pasta

Vegan Recipes

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Unlike traditional pesto made with pine nuts or walnuts, lots of olive oil and grated Parmesan cheese, this recipe is very low in fat, calories and is just as tasty.  Nutritional yeast replaces the Parmesan cheese and small white beans replace the nuts and olive oil. As in the traditional pesto, basil and garlic are still used.  This is an easy, quick go to dinner especially in the summer when I have an abundance of basil growing in the garden.  My omnivore son always has a second helping. Comfort food to make and eat!IMG_5798

Ingredients:

  • 1 large bunch basil. Pick leaves of stems to make 3 packed cups.
  • 3 cloves garlic, peeled
  • 1/3 cup nutritional yeast
  • 1 can small white beans drained (15.5 oz)
  • Salt and pepper to taste

Steps:

  1. Place basil leaves, garlic, nutritional yeast and drained beans (save the liquid for cookies) in a food processor and process for 45 seconds or until smooth.
     

     

  2. Pour over your favorite pasta and toss.IMG_5815

ENJOY!

 

Copyright 2017. All rights reserved.

 

Vegan Aquafaba Macarons

Vegan Recipes

 

Making meringue from aquafaba is about the most excitement I’ve had in the kitchen  since I was in my twenties. Using the is liquid drained from a can of legumes such as chickpeas or small white beans, is probably the simplest way, but you can also get aquafaba from cooking dried beans in water for a couple of hours.  In either case, you need to reduce and cool it. Then put the aquafaba into the bowl of your electric mixer and wait for the magic!

Ingredients

 

  • Liquid from two 15.5oz cans of chickpeas of white beans reduced
  • 1/4 teaspoon Cream of Tartar
  • 1 1/4 cup cup of ground almond flour
  • 1/2 cup granulated sugar
  • 1 cup confectioner’s or powdered sugar
  • 1 1/2 teaspoon vanilla extract divided
  • 1 teaspoon almond extract
  • 1 medium yam cut into pieces and steam
  • 2 Tablespoons agave
  • 1/2 cup unsweetened cocoa powder
  • 6 softened and pitted dates
  • 1 Tablespoon coconut oil
  • optional: all-natural food coloring
  • optional: organic raspberry jam (with or without seeds)

 

Steps:

  1. Drain liquid from 2 cans of beans or use about 1 1/3 cup of liquid that dried legumes have been cooking after several hours.
  2. Pour through strainer into a small pot. Cook over medium heat for about 20 minutes until it is reduced in half. Cool in refrigerator for several hours or overnight.
  3.  Combine almond flour and confectioner’s sugar in a food processor for about 1 minute. Sift mixture into a bowl making sure to remove any lumps.
  4. Put reduced  aquafaba and cream of tartar in a mixing bowl. Mix on high until peaks are formed then add food coloring. Add granulated sugar in several batches while mixer is going.

     

  5. Fold flour mixture into aquafaba in several batches.

     

  6. Place mixture into a piping bag fitted with a small round tip. I used a size 12 Wilton Decorating Tip. Be sure not to overfill bag or you’ll make a mess like I did.  My kitchen looked like it got hit by a pink fluff bomb.
  7. Pipe small round circular cookies on to a silicon macaroon mat or parchment paper.
  8. Bang the cookie sheet on the counter to times to get rid of the peak on top and any air bubbles. Let macaroons dry for an hour before placing in an oven set to 200 degrees.

     

  9. Bake in oven until completely solid, about 40 minutes. Cool.
  10. While cooling you can make chocolate frosting. First remove pits from dates then soak in very hot water until so soft and drain, about 10 minutes. Meanwhile steam yam. Allow yam to cool.
  11. Add cooled yam, dates, cocoa powder, extract, coconut oil and agave to food processor. Process until smooth. If too thick add nut milk one tablespoon at a time until desired frosting consistency is reached. Put into frosting bag.
  12. Spread raspberry jam onto the bottom of a macaron.  Then pipe chocolate on top. Put macaroon cookie on top.

     

    ENJOY!

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.

 

Vegan Potato Latkes

Vegan Recipes

platedPotato latkes are a traditional Hanukkah food.  My twist in this vegan version is to replace the egg with a flax-seed egg and to develop the gluten by tossing the ingredients well. Although I still use oil, I use much less than most recipes require.  You can eliminate the oil altogether by baking the potato pancakes on parchment paper instead of frying.I like to serve them with a vegan sour cream (see separate recipe) and cut up apples.  The ultimate compliment for this recipe came from my omnivore son who loves them as much as the traditional recipe.

Ingredients:

  • 3 pounds of potatoes (I prefer Russet but you can also use Yukon Gold)
  • 1/2 cup unbleached all-purpose flour
  • 5 Tablespoons sliced green onion
  • 3 Tablespoons unsweetened almond or rice milk
  • 2 Tablespoons cornstarch
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon baking powder
  • 1 Tablespoon flax-seed
  • 2 teaspoons black pepper
  • 1 Tablespoon coconut oil
  • 1 teaspoon grape seed oil

Instructions:

  1. Peel and grate potatoes. I use a Cuisinart food processor with the shredding disc but you can also use a box grater.
  2. Place shredded potatoes on a dishcloth and squeeze out as much moisture as you can. You can use paper towel but heck why not save a tree?
  3. Prepare flax-seed egg by mixing the flax-seed with 3 Tablespoons of water. Let sit for five minutes. Then mix in your milk.
  4. In a large bowl combine the grated potato, green onion, milk, flour baking powder, salt cornstarch and pepper. Mix by tossing the ingredients with tongs for a full 5 minutes so the gluten has time to develop.
  5. Heat coconut and grape seed oil in a large, non-stick fry pan on medium until oil is sizzling. If you to bake the latkes, line a large cookie sheet with parchment paper and pre-heat oven to 350 degrees.
  6. Form a small ball of the potato mixture(about 1/3 cup) by hand into a paddy. Place each paddy in fry pan or on cookie. Flatten each paddy by pressing down with a spatula to about 1/3″ thickness.  Fry until the pancakes until they are a nice golden brown and then allow the other side to brown. If baking you should bake about 15 minutes each side.

     

  7. Serve with either sliced apples or vegan sour cream or both.

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ENJOY!

Copyright 2017.  All rights reserved.