Recipe of the Week, Edamame Potsticker Appetizers, Main entree's with Manti: Turkish Dumplings With Yogurt and Paprika Sauce, Cranberry Bread Dumplings With Red Wine Mushroom Sauce, Sesame Noodles and desserts, Chocolate Chia Pudding, Turmeric Ginger Ice Cream & Tahini Popsicles...
Ingredients
- 1 packet defrosted pink dragonfruit
- 1/3 cup sesame oil
- 1 cup massaged, minced kale
- 4 cloves of garlic, minced
- A small knob of fresh ginger, minced
- 2 tablespoons red pepper flakes
- 4 tablespoons of sesame seeds
- 2 tablespoons of tamari
- A pinch of salt
- 10 vegan dumpling wrappers
- 3 cups edamame, shelled, cooked, drained
- 3 scallions, white and green parts, coarsely chopped
- 1 tablespoon miso paste
- A squeeze of lemon juice
- A drizzle of Sriracha, or to taste
- 1-2 cups pre-made veggie broth, for steaming
- Toasted sesame oil, for drizzling
- Sprouts and sesame seeds, for garnish
Preparation
- In a food processor, pulse together all of the filling ingredients. Taste and adjust seasonings. Don’t over blend, the filling needs to be somewhat chunky. If yours is more watery, add some more edamame. If too thick add vegetable broth.
- Lay half of the dumpling wrappers out on your work surface. Set the rest in a pile next to you, along with a small bowl of water for dabbing your fingers in. Take two wonton wrappers together and dip the dumpling wrapper in the defrosted pink dragonfruit on one side (outside) Should coat within seconds.
- Spoon about a tablespoon of filling in each. Seal the edges with water and set aside for a few minutes to seal. Simmer broth in a medium skillet. Add enough broth so that it covers the bottom of the pan at least an inch deep. Drop wontons in the pan in a single layer. You can do this in multiple batches if they don’t all fit. Cover and steam for about 2 minutes or until the wontons are cooked through but still al dente (like pasta).
- Divide steamed wontons among plates, pour the broth from the pan on top. Drizzle with some toasted sesame oil and garnish with sprouts and sesame seeds.
About The Author
Gabrielle St. Claire
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Drool-worthy vegan recipes that are deceptively easy. My name is Gabrielle and I’m the founder and creator of ... . I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling?
Ingredients
- 3 1/4 cup fettuccine or other noodles
- 1/4 cup peanut butter (any kind)
- 3 tablespoons soy sauce
- 1/4 cup warm water
- 1 teaspoon toasted sesame oil
- 2 teaspoons coconut sugar (or brown sugar)
- 1 teaspoon salt (if the peanut butter is unsalted)
- 1 tablespoon toasted sesame seeds
Preparation
- Set a large, heavily salted pot of water to boil. Add pasta and cook according to package instructions. Drain pasta and rinse with cold water.
- In a separate bowl, combine peanut butter, soy sauce, toasted sesame oil, coconut sugar, warm water, and salt and whisk until smooth.
- Toss noodles with the peanut sauce in a large bowl.
- Top with toasted sesame seeds before serving.
About The Author
Medha Swaminathan
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Mediterranean-inspired dinners and decadent desserts. Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious vegan and a lover of any and all good food! Medha aims to prove how delicious healthy food can be and to reduce her impact on the environment. Outside of the kitchen, Medha is a dancer, fitness freak, and full-time college student.
Ingredients
For the Dough (Regular):
- 3 cups of wheat flour, plus slightly more
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- Cold water
For the Dough (Gluten-Free):
- 3 cups gluten-free flour mix light, plus a little more
- 1 tablespoon apple cider vinegar
- 3 tablespoons oil
- 3 tablespoons of flour, or as needed
- 1 teaspoon salt
- Cold water
For the Filling:
- 1 tablespoon oil
- 1 onion, peeled, and cut into small pieces
- 1 potato, peeled, and roughly grated
- 2 handfuls of chard
- Paprika
- Pepper
- Chili
- Salt
For the Sauce:
- 4 tablespoons vegan butter
- Paprika
- Unsweetened vegan yogurt
- Garlic, to taste, pressed
- Salt, to taste
Preparation
To Make the Filling:
- For the filling, fry the onions with the oil in a pan for a few minutes. Add the potatoes and fry for a few minutes.
- Finally, place the chard in the pan and fry until the chard defiles. Season with pepper powder, pepper, chili, and salt. Filling aside.
To Make the Dough:
- Put the wheat flour with the apple celery and the salt in a bowl and mix. Add as much water as necessary until a firm, non-sticky paste is formed.
- It is best to start and increase with very little water. If it is too sticky, add more flour. The dough should be thoroughly moistened for a few minutes.
To Make the Gluten-Free Dough:
- Mix flour, apple celery, flax, and salt. Add as much water until the dough is slightly moist and sticky.
- Then add enough flour until you get a non-sticky, elastic, and rather thicker dough. Knead the dough very well (approximately 5 minutes).
- The dough should be processed immediately, since otherwise it will dry out and won't be as easy to process.
To Make the Manti:
- Dust the working surface with flour, divide the dough into four parts and thinly roll out with a rolling pin.
- Cut the dough into a square, place the filling on the middle of it and shape either classical tortellini or pyramids (opposite corners of the square above the filling). It is important to close the corners well so that the filling does not run out.
- Do not overlap the pastry bags as they stick together. In a frying pan, melt the butter at a low temperature, add paprika to taste and stir for two to three minutes. Then set aside.
- In the meantime, boil a lot of salt water in a large saucepan, add the pasta and cook for about 5 minutes.
- Mix yogurt, garlic, and a little salt and set aside.
- Drain Manti and immediately place on a plate. Pour the yogurt, then the paprika sauce, and serve.
About The Author
Deniz Kilic
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Easy to make, affordable, and creative vegan recipes. Hi there, this is Deniz from Healthy On Green! I'm an ethical vegan who loves to cook and inspire other people – no matter if you are vegan or not. On my Blog, you will find mostly gluten-free and soy-free healthy recipes – all of them vegan, of course! The recipes are all easy to make, mostly affordable, and of course, super yummy. Have fun trying my recipes :-)
Ingredients
For the Dumplings:
- 7 ounces bread cubes
- 1 onion
- 1 tablespoon vegan butter
- 1 1/4 cups soy milk
- 1/2 teaspoon salt
- A handful of fresh parsley
- 1 cup fresh cranberries
- 3/4 cup, plus 2 tablespoons chopped almonds
- 2 flax eggs (2 tablespoons flax meal, plus 6 tablespoons water)
For the Sauce:
- 7 ounces Brown mushrooms
- 1 garlic clove
- 1 onion
- 2 tablespoons red wine
- 1 cup coconut milk
- 1 tablespoon tamari
- 1 teaspoon soup stock powder
- 1 teaspoon dry sage
- 1 teaspoon dry thyme
- 1 tablespoon almond butter
- Black fresh cracked pepper, to taste
Preparation
To Make the Dumplings:
- Make the flax eggs by whisking together 2 tablespoons of flaxseed with 6 tablespoons of water then set aside to allow it to thicken.
- Next, chop up the onion and heat up the vegan butter in a skillet, add the onions and cook until translucent. Add the onions to a large bowl together with the bread cubes, salt, chopped parsley, cranberries, and almonds. Mix well then add the soy milk and the flax eggs.
- Start massaging the soy milk into the mix until it gets soggy and it forms a dough like texture. Knead a little bit with your hands to allow it to come together properly.
- Divide the dough into six parts and form the dumplings using your hands. Wrap them each up in aluminum foil and let them rest in the refrigerator for at least 1 hour.
- When you're ready to make them, just add them to your steam cooker or steam pot and steam cook for 20 minutes.
To Make the Sauce:
- Heat up some oil in a skillet over medium/high heat, chop the onion and cook until translucent, chop the garlic and the mushrooms and add to the skillet. Once the mushrooms are cooked, deglaze the pan with red wine.
- Then, add the coconut milk and the remaining ingredients. Stir well and let it simmer to reduce until the sauce gets your desired texture.
About The Author
Melina Kutelas
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Innovative plant-based desserts and meals that are deceptively easy to make. Melina is a former Fashion Stylist turned Food Stylist, Photographer, and Recipe Developer. For her blog "About That Food," she creates healthy and delicious cruelty-free recipes. Her aim is to make vegan cooking accessible and relatable to everyone, as well as help people get started on a vegan lifestyle.
Ingredients
- 1 1/2 cups coconut milk
- 1/4 cup chia seeds
- 1/4 cup cocoa powder
- 7-8 dates pitted and chopped or 4-5 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Preparation
- Soak chopped dates in warm milk for about an hour. Blend to a fine paste. Skip this step if using maple syrup or cane sugar.
- Take all the ingredients in a large bowl and whisk to combine.
- Let rest covered in the refrigerator overnight. (or, 3-4 hours at least till you get a pudding like consistency)
- To serve, pour in the glasses. Garnish with nuts/fruits of your choice and dark chocolate chunks.
About The Author
Namita Tiwari
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I live in the Himalayas in India. I have grown up in the midst of nature and this simplicity and love reflects in my recipes on my blog . Love for Mother Earth, love and respect for all those whom we share our planet with makes me a partial vegan. Love nurtures, compassionate living brings joy. A simple vegetarian diet encourages the development of higher qualities of peace, love, and awareness. Veganism promotes a more humane and caring world.
Ingredients
- 1 cup unsweetened almond milk
- 1/2 cup maple syrup
- Pinch of pink Himalayan salt
- 2 cups unsweetened full-fat coconut milk from the can
- 1/2 tablespoon pure vanilla extract
- 1 2-inch piece fresh ginger, thinly sliced
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric powder
- Generous pinch of ground black pepper
- Zest of one lemon, finely grated
- 1 teaspoon xanthan gum
- Toasted wide unsweetened coconut flakes, for garnish
Preparation
- Prepare the ingredients.
- Place all ingredients except lemon zest and xanthan gum into a medium saucepan and bring to simmer, stirring frequently. Reduce heat to low and simmer for about 5 minutes, stirring frequently and making sure that all ingredients are well-combined. Remove from heat and let cool to room temperature.
- Once cool, strain the mixture through a fine mesh strainer and discard the ginger slices. Put the stained mixture into the blender, add xanthan gum and blend until smooth. The mixture will thicken and will resemble the consistency of thin yogurt.
- Transfer the mixture to a medium bowl, cover with plastic wrap and refrigerate 1-2 hours or overnight.
- Turn on the ice cream maker; pour the mixture into the ice cream maker, add lemon zest and let mix until thickened, about 15 to 20 minutes. Follow your ice cream maker's manufacturer instructions for precise timing and process. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2+ hours.
Notes
When left in freezer overnight, the ice cream may freeze pretty hard. If that happens, remove from freezer about 15 minutes before serving. You can easily make this ice cream sugar-free by substituting maple syrup with stevia. Start with about 20 drops of liquid stevia, then adjust to taste. The texture will not be as creamy though as with maple syrup. You can remedy it by adding a bit more xanthan gum (about 1/4 teaspoon). If you prefer a really strong ginger flavor and more heat, use 3-inch piece of fresh ginger and 2 tsp. of ground ginger.
About The Author
Julia Winnicki
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Just a few years ago, if you told me that I would stop eating meat and other animal products, I would never believe you. Now I am a 99.99% vegan and I look and feel better than ever. I founded Better Vegan, because healthy food became my passion and I wanted to share it with other people and inspire them to change their lifestyles for better. Please visit my website www.betterveganrecipes.com for more info.
Ingredients
- 1 (14 ounce) can full fat coconut milk
- 1 ripe banana
- 2 tablespoon tahini
- 3 tablespoons maple syrup or coconut syrup
- 1 teaspoon vanilla extract
- Pinch sea salt
Preparation
- Combine the coconut milk, banana, tahini, maple syrup, vanilla and salt in a blender and blend until smooth.
- Pour into popsicle molds and freeze for 4 to 6 hours or until set.
Nutritional Information
Per Serving: Calories: 244 | Carbs: 18 g | Fat: 18 g | Protein: 1 g | Sodium: 49 mg | Sugar: 12 gNote: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
About The Author
Great Vegan Meals for the Carnivorous Family, Amanda Logan
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Amanda Logan—the founder of My Goodness Kitchen and a “vegan living with carnivores”—saves you from having to make double the meals and do double the dishes with 75 meatless, egg-less and dairy-free recipes the whole family will love. For die-hard vegans and vegetarians, Amanda takes the flavor up a notch with recipes like Savory French Toast, Vegan Latkes, Easy-Peasy No-Sausage Rolls and Dang Tasty Mexican Black Beans. Devoted carnivores won’t miss meat with dishes like This Lasagna Can’t Be Vegan, Portobello Fajitas and Husband-Approved Tofu Katsu Burger. And to round out the whole family, kids will be begging for more after trying Dairy-Free Stovetop Mac ‘N’ Cheese, Vegan Chili Fries and Chocolate Lover’s Black Bean Brownies. Thanks to Great Vegan Meals for the Carnivorous Family, you can make nutritious, mouthwatering plant-based meals that work for both your family and your healthy lifestyle. Reprinted with permission from Great Vegan Meals from the Carnivorous Family by Amanda Logan, Page Street Publishing Co. 2018. Photo credit: Amanda Logan.
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