Whole Wheat Vegetable Dumplings

Whole Wheat Vegetable Chinese Dumplings

I watched Bobby Flay do a Throwdown on dumplings one day and then decided to recreate my own version-- vegan and healthy. It took a few attempts before I got the vegetable recipe right, but it was well worth the experimentation!

This vegetable recipe takes a few steps, but none of them are very hard. Make sure to be patient, and use a lot of flour on the counter top. These are SO YUMMY! It makes about 26 dumplings, so you can freeze some for later in an airtight plastic bag.
Ingredients:
Dough:
1 1/4 cup whole wheat flour
3/4 cup all-purpose flour
1/2 cup cold water
1/4 tsp. salt
Filling:
2 scallions, chopped
1 clove garlic, minced
2 carrots, chopped
1 cup chopped red cabbage
3/4 cup frozen peas
1 tbsp. olive oil
1/4 tsp ground ginger (more if using fresh ginger)
1/2 package firm silken tofu
2 tsp. low sodium soy sauce
1 tsp. toasted sesame oil
1/8 tsp. red pepper flakes, or more to taste
1 cup water for steaming
Sauce:
2 tbsp. low sodium soy sauce
1 tbsp. rice wine vinegar
1/2 tbsp. sesame oil
Directions:
To make the dough:
Combine flours and salt, and then add water.
Knead until it forms a smooth ball, about 2 minutes.
Set aside for about 30 minutes to rest.
To make the filling:
Put vegetables, ginger, and garlic into a food processor and pulse until the mixture is very fine.
Heat the oil in a large saucepan, and then add the vegetable mixture. Crumble the tofu and mix with vegetables. Then add soy sauce, sesame oil, and red pepper flakes.
Cook until the mixture is warm and fragrant.
Refrigerate until mixture is cool. This is important because if it is warm, it will melt the dough and make a sticky mess that will not come out as a dumpling. (Believe me, I know firsthand)
To make the dumplings:
On a very well-floured surface, roll the dough into a long tube and then cut 1/2 inch slices off, like you are cutting out pre-made cookie dough.
Roll each of the slices into a small ball, about the size of a walnut and then return them to a well-floured surface.
Add more flour to your surface, and then use a rolling pin to roll each ball into a patty about 3 inches wide.
Put one heaping teaspoon of filling into the center of each patty.
Fold the patty over the filling into a half-circle shape, enclosing all of the filling.
You are going to close the seam from right to left by pinching the edge and folding it over on itself, making a crimp.
Place the dumplings in a well-oiled wok or large saucepan that has been warmed to medium heat, and don't move them. Let them fry for about 7 minutes, until the bottom is brown and crispy.
Here's the trick to chewy dumplings... take the cup of water in one hand and the lid to the saucepan in another. Pour the water into the center of the pan and quickly close the lid to keep the steam in.
It will take about 10 more minutes for the water to absorb and for the dough to be cooked. Try not to peek, because you will let the steam out.
To make the sauce:
Combine the ingredients and stir vigorously.
Variations:
You can put any vegetables you want into the vegetable recipe, but try to stick with some that have an Asian flair. Mushrooms, red peppers, beans, bok choy, and Chinese cabbage are all great alternatives.
Serves 4.

---

Vegan Italian Meatballs

Italian Meatballs

Ingredients:
1 c. vegetable broth
1/2 c. pinto beans
1/4 c. rolled oatmeal
1/4 c. nutritional yeast
1 c. vital wheat gluten
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 tsp. fennel
1 tsp. sage
1 tsp. thyme
1 tsp. oregano
1 tsp. dried parsley
1/2 tsp. red pepper flakes
1/4 tsp. paprika
1/4 tsp. cumin
2 Tbsp. soy sauce
2 Tbsp. vegan Worchesterchire sauce
2 Tbsp. olive oil
tin foil
30 twisty-ties (optional)
Directions:
Fill steamer with water and get it boiling.
Cut tin foil into about thirty 3"x3" pieces.
Mash pinto beans until no beans are left intact. Add vegetable broth, soy sauce, Worchesterchire sauce, olive oil, and wisk to combine.
Add spices, and stir to combine. Add nutritional yeast and oats, and once it's all combined, add the wheat gluten. The gluten will instantly bind everything together, so make sure it's all combined before putting the gluten in. Stir to combine.
Make about 30 balls from the mixture, and put each in the center of a piece of tin foil.
Fold the corners up and twist them together, so that none of the mixture can escape out of the side. If you are using twisty-ties, tie them around the top. Otherwise, twist to seal.
Steam for 40 minutes. Let the meatballs rest for about 10 minutes before taking them out of the tin foil. They can be served immediately, frozen, or stored in an air-tight container in the fridge for about a week.
Makes 30 "meat"balls.

Sweet Potato Eggplant Risotto

Sweet Potato and Eggplant Risotto

Ingredients:
2 sweet potatoes
½ butternut squash
1 medium sized aubergine
3 garlic cloves
1 tsp thyme
½ tsp cinnamon
½ tsp salt
½ cup non dairy milk
½ cup white wine
3-4 cups stock (warm, might require extra depending on the rice)
about 1 cup of risotto rice.

Directions:
-Peel and cube sweet potatoes and squash, steam or boil till soft.

-Cube the aubergine (small)

-Combine the sweet potatoes and squash in a bowl with thyme, salt, cinnamon and the non dairy milk and blend until completely pureed.
-Put 1-2 Tbsp of olive in pan, when hot add the finely chopped garlic, fry for under a min and add the rice and the wine. leave 3 min while stirring and then add some stock.. keep stirring and adding stock for about 15 min then add aubergine and continue adding stock and stirring for another 15 min, once done mix in the puree ( you might not want to use all of it just add bit by bit as you stir it in and get it to your desired texture, remember that as it cools down it also dries up so if it seems a bit on the liquidy side its ok.

Veggie Pot Pie

Incredible This-will-become-your-favorite Veggie Pot Pie

Ingredients (use vegan versions):

    1 frozen 2-layer vegan pie shell or fresh dough
    1 to 2 potatoes, chopped
    3 medium carrots, chopped
    variety of veggies (green beans, zucchini, mushrooms, etc.), chopped
    2 to 3 cups veggie broth
    garlic powder, to taste
    cumin, to taste
    tarragon, to taste
    cornstarch or flour, as needed (I use flour)
    nondairy milk, to taste, optional
    bouillon cubes, to taste, optional
    vegan grated or sliced cheddar to cover pan in two layers
    1 (10 ounce) package frozen spinach, thawed

Directions:

1. Thaw pie shell and try really hard to take one of the two shells out of the tin without it breaking into a million pieces. If you manage, you are a god(dess).  Cook potatoes, carrots, and variety of vegetables until they about 3/4 cooked. Preheat oven to 400 degrees F.

2. To make sauce, heat broth in large kettle. Add spices (whatever you like to make it savory) and lower heat. Slowly add cornstarch or flour until slightly thickened.  You can add nondairy milk and use veggie bouillon cubes here. Add sauce to the cooked veggies and stir to coat.

3. Layer 1/2 cheese on bottom of lower crust.  Spoon in veggies and sauce, then add spinach on top. Add rest of cheese on top of that, and close it up as best as you can with the top shell.

4. Bake for about 45 minutes, or until the crust is brown and delicious cheese and juice oozes out.

Makes: 3 to 4 servings for hungry adults, Preparation time: 15 minutes, Cooking time: 45 minutes

Green Bean Casserole

Vegan Green Bean Casserole

Ingredients:

    1-1/2 cups nondairy milk
    1 (2.5-ounce) cube veggie bouillon
    1 to 2 tablespoons vegetable oil
    1/2 medium onion, diced
    3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
    1 carrot, diced
    1/2 teaspoon basil
    1/2 teaspoon garlic
    1/2 teaspoon marjoram
    1/2 teaspoon oregano
    1/2 teaspoon pepper
    1/2 teaspoon sage
    1/2 teaspoon salt
    1/2 teaspoon thyme
    2 or 3 tablespoons cornstarch or potato starch
    2 or 3 tablespoons cold water
    1 (14.5-ounce) can French cut green beans
    1-1/2 (24-ounce) canisters vegan French fried onions
 
Directions:

1. In a saucepan, heat the nondairy milk and veggie bouillon; stir until bouillon cube disintegrates. Just heat the milk, do not boil or scald it.

2. In a skillet, heat the oil. Add the onions, mushrooms, and carrots; saute until the onions are translucent. Add the herbs and spices (basil, garlic, marjoram, oregano, pepper, sage, salt, and thyme - and whatever other hearty herbs make you happy).

3. Make a thickener by combining cornstarch and cold water; mix well. Pour into the nondairy milk-bouillon mixture. Stir well, because this will coagulate pretty quickly.

4. Quickly add the can of green beans, the sautéed veggies, and about half of the French fried onions; stir well. Pour that mixture into a casserole dish or pan and top with remaining French fried onions.

5. Bake at 350 degrees Fahrenheit for 10 to 15 minutes, or until the French fried onions begin to brown.  Remove. Eat. Enjoy.

Ricotta and Spinach Stuffed Manicotti

Ricotta and Spinach Stuffed Manicotti

Ingredients

    1 pound firm tofu
    1 (10 ounce) package frozen spinach, thawed and drained somewhat
    1 tablespoon garlic powder or 1-2 cloves fresh garlic, chopped
    1/4 cup nurtritional yeast flakes
    1 teaspoon sea salt and fresh ground black pepper
    1 teaspoon oregano
    3 or 4 tablespoons olive oil, divided
    1 (8 ounce) package manicotti noodles
    1 (24 ounce) tomato sauce (I like Barilla Lasagna and Casserole Sauce)
    vegan mozzarella, shredded (I use Soymage), optional

Directions:

Note:  A little trick I learned working in a good Italian restaurant in New Jersey.  You do not need to precook the manicotti noodles, just leave the filling a bit wetter than you normally would.  The same goes for lasagna noodles.

1. Preheat oven to 375 degrees F. Remove tofu from water and put into food processor or bowl.  Add spinach, garlic, salt, pepper,
oregano, yeast flakes, and about 2 tablespoons olive oil. 

2. Pulse or mix by hand in bowl until well mixed and smooth, scraping sides of bowl. Taste.  Adjust seasoning.  Fill large zip lock or regular plastic bag with mixture.  Snip about a dime sized hole in bottom corner.  Pipe mixture into manicotti shells, filling compactly. 

3. Pour tomato sauce into a large bowl.  Fill jar with about 1/2-3/4 cup water.  Put top back on jar and shake well to further remove any remaining sauce.  Add to sauce in bowl, mix well adding some olive oil.

4. Ladle 1/2 sauce into a large retangular pan.  Put stuffed manicoti into sauce.  Top with remaining sauce. Bake, covered 20-25 minutes. Remove cover and top with vegan mozzarella, if using. Bake another 10-15 minutes, until nice and bubbly and a little crunchy. Let cool a bit and enjoy!!

Dumpling Stew

Dumplings

  Stew:
    2 teaspoons vegetable stock concentrate
    1 cup boiling water
    1 teaspoon Herbs de Provence (rosemary, thyme, marjoram, summer savory, basil, sage and tarragon)
    1 teaspoon oregano
    2 tablespoons olive oil
    1 cup turnip, peeled and diced
    1 cup onion, chopped
    1 cup carrot, diced
    1/2 cup celery, sliced
    1 clove garlic, minced
    2 bay leaves
    1 tablespoon fresh parsley, chopped
    1/2 teaspoon rosemary
    1/2 teaspoon basil
    2 cups water
    5 teaspoons tamari
    2-3 potatoes, peeled and chopped
    1 cup frozen peas
    2 tablespoons cornstarch + 2 tablespoons water
    salt and pepper, to taste

    Dumplings:
    1 cup all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup parsley, chopped
    1/2 cup nondairy milk (I use soy)
    2 tablespoons vegetable oil

Directions:

1. For stew,  blend first four ingredients and set aside. Sauté turnip, onion, carrot, celery, bay leaves, rosemary, basil, garlic and parsley in oil for 8 minutes.

2. Add water, broth mixture, tamari and potatoes.  Simmer for 10-15 minutes. Add peas, continue cooking another few minutes. Remove bay leaves.  Combine cornstarch and water, add to stew, and stir until thickened. Season to taste with salt and pepper.

3. For dumplings, sift dry ingredients together then add parsley. Mix milk with oil and add to dry ingredients (just stir until moistened). Drop mixture by tablespoonfuls onto stew. Cover and cook for 15 minutes (Do NOT lift the lid!)

Broccoli and Mushroom Alfredo

Broccoli & Mushroom Alfredo

Ingredients

    spaghetti for 1
    2/3 cup broccoli florets (fresh or frozen)
    1 cup nondairy milk
    2 tablespoons white flour
    1/2 teaspoon garlic puree or 3 crushed garlic cloves, to taste
    salt and pepper, to taste
    1 tablespoon olive oil
    2/3 cup mushrooms, sliced   
    1 tablespoon margarine, optional
    1 tablespoon vegan parmesan, optional

Directions:

1. Cook the pasta according to directions on the packet.  In the last 2 minutes of cooking, add the broccoli, then drain.

2. In a saucepan over medium heat, whisk together the milk, flour, garlic, salt, pepper, and olive oil. Stir slowly until bubbly, then reduce heat to low.

3. Add mushrooms and vegan margarine. Allow to cook for 5 to 10 minutes on low heat. Stir almost constantly. Taste and add more salt/pepper/garlic, if needed.

4. Serve over the pasta and broccoli and top with the parmesan for a quick, rich-tasting meal.

Serves: 1-2, Preparation time: 20 minutes

Mushroom Stroganoff

Mushroom Stroganoff

Ingredients

    1 pound mushrooms, sliced
    1 pound green beans, trimmed and sliced to 1" pieces
    1 or 2 onions, sliced
    1 teaspoon dried sage
    1 teaspoon thyme
    1/2 teaspoon white pepper
    salt or veggie broth mix, to taste
    1/2 cup dry white wine or broth (vermouth, sherry)
    1/3 cup whole wheat flour
    2 or 3 cups nondairy milk, divided

Directions:

1. Put veggies and herbs with vegan wine in large dutch oven, cover and steam until tender.

2. Put flour with 1 cup milk in a jar or plastic container with a lid, shake well.

3. Add 2 cups milk to veggies, bring to a simmer, and add flour and milk mixture to pot, a little at a time. Keep shaking it up, stir and simmer until desired thickness is acheived. Heat, do not boil.

4. Serve over eggless noodles, rice, baked or mashed potatoes.