Tofu and Vegetable Dumplings

Who knew dumplings were so easy to make! I've been searching for vegan dumpling wrappers for awhile now because all the ones I've come across contained egg. I finally discovered that I can purchase ones made with whole wheat and no egg from my local Asian market.

It takes a little while to get the hang of how to properly fold a dumpling. I noticed that when I added too much water to the outside edges of the wrapper, I had trouble sealing them. But after about 20 dumplings in, I started to figure out what I was doing wrong and was able to correct it.

I made them in batches of 10...steaming 10 while folding the next batch. It took me a little over an hour to make all 40 dumplings. My family really loved them and it went well along side the hot and sour soup.

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Makes about 40 Dumplings

Ingredients

* 1/2 pound firm tofu, pressed and drained, cut into 1/4 inch cubes

* 1/2 cup grated carrots

* 1/2 cup shredded Napa cabbage

* 2 Tb finely chopped red pepper

* 2 Tb finely chopped scallions

* 2 Tb finely minced fresh ginger

* 1 Tb chopped cilantro leaves

* 1 Tb soy sauce

* 1 Tb hoisin sauce

* 2 tsp sesame oil

* 1 tsp salt

* 1/4 tsp freshly ground black pepper

* bowl of water, plus additional for steaming

* 35 small vegan pot sticker wrappers

* vegetable spray for steamer

Directions

1. In a large mixing bowl add the tofu, carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, salt and pepper. Stir to combine.

To assemble the dumpling...

2. Remove one wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water.

3. Place 1/2 tsp of the tofu mixture in the center of the wrapper.

4. Fold over and seal, pressing down with your fingertips. You may leave it like this or you can continue to shape it. I watched this video, which really helped me learn how to properly shape them.

5. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all the filling is gone.

6. Using a steaming apparatus of your choice, bring 1/2 inch of water to a simmer over medium heat. Spray the steamers surface lightly with oil to prevent sticking. Place as many dumplings as will fit in the steamer without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove and repeat until all dumplings are cooked.

Spanakopita Triangles with Spinach & Vegan Feta Cheese

This MoFo recipe comes from Greece. I've always wanted to play with phyllo sheets but didn't know how difficult they were to work with. They rip really easily and will dry out fast, so keeping them covered with a damp towel constantly is a must. But in the end, it was worth the extra headache because these little triangles came out tasting great.

I used this recipe for the Feta Cheese. I also went with frozen spinach instead of fresh because it was cheaper and required less work. I served these triangles with a side of salad and greek green beans.

If you plan on making these ahead of time, freeze them right after folding. When you are ready to serve, bake them straight from the freezer, just add an additional 10 minutes to their baking time.

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Makes about 14 Spanakopita Triangles

Ingredients

* 2 Tb olive oil

* 2 lbs of fresh spinach ( or 20 oz of frozen spinach, thawed and drained )

* 1/2 cup fresh parsley ( or 1 tsp dried parsley )

* 1/2 lbs vegan feta cheese ( recipe below )

* pinch of nutmeg

* salt and pepper to taste

* 1/2 cup melted butter or olive oil

* 1 package frozen phyllo pastry

Directions

1. Preheat oven to 350 F. Grease a baking sheet lightly with olive oil.

2. To make the filling, heat 2 Tb olive oil in a large frying pan over medium heat. Add the spinach and cook until wilted. Remove from heat, let cool and drain in a colander, then squeeze as much water out as you can from the spinach. Chop spinach. ( Only if using fresh spinach, if using frozen spinach, skip this step )

3. In a large bowl, combine chopped spinach, parsley, feta cheese and nutmeg. Add salt and pepper to taste. Set aside.

4. To make the triangles. Add melted butter in a small bowl with a pastry brush. Lay flatten layer of phyllo sheets on a counter top and cover loosely with a damp towel.

5. Place one piece of phyllo dough on a cutting board, brush with melted butter, top with another layer of phyllo sheet, brush with more butter, and add a third layer of phyllo sheet on top.

6. Slice the buttered phyllo stack lengthwise into strips that are about 3 inches wide. You should get about 3 to 4 slices.

7. On one strips spoon about 1 tablespoon of spinach and feta cheese filling at one end of the phyllo strip.

8. Fold one corner of the phyllo over the filling to the other edge to make a triangle.

9. Fold the filling end over and keep repeating throughout the strip.

10. Put the finished phyllo triangle seam side down on a baking sheet and cover with another damp towel.

11. Continue doing this until all the filling is gone. Right before baking brush more melted butter on top of each phyllo triangle.

12. Bake in the middle of the oven until golden brown, about 20 to 25 minutes. Transfer to a wire rack to cool for about 10 to 15 minutes. Serve immediately after the cool time.

Vegan Feta Cheese

Ingredients

* 8 oz extra firm tofu, pressed and drained

* 1 Tb water

* 2 tsp yellow miso paste

* 1/8 cup red wine vinegar

* 1 1/2 tsp lemon juice

* 1/2 tsp salt

* 1 tsp dried basil

* 1/2 tsp dried oregano

* 1/8 tsp dried rosemary

* 1 Tb nutritional yeast

Directions

1. Press and drain tofu and then add it to a medium sized bowl. Break it apart using a fork into large pieces.

2. In a separate small bowl, whisk all the remaining ingredients, except for the nutritional yeast, together.

3. Pour over tofu and mix with a fork, breaking it apart more into smaller pieces .

4. Sprinkle nutritional yeast over mixture and mix again. Taste and adjust seasonings to taste, if desired.

Seven Layer Dip and a WayFare Review

Okay this was just suppose to be a review on a new product I tried but I ended up going all out and made this amazing dip. The product I wanted to review is called WayFare "We Can't Say It's Cheese." I purchased it at my local Whole Foods and decided to go with the Mexi Cheddar flavor because I wanted to make this dip. They have four different flavors, if this one doesn't sound like it would be your fav ( cheddar spread, hickory cheddar, cheddar sauce and of course Mexi Cheddar ).

It tastes great as a dip alone with tortilla chips or you can use it with tons of different recipes, some that are listed on their site here. The price was $3.99 for an 8 oz container. Using this definitely did help to complete the taste of my dip. I don't think it would've been half as good without it. Try it if you happen to run across it at your local market.

For everyone that has been saying that they cannot find any in their area, I found this site that sells it but the sad news is that they only ship in the United States. I hope I helped some

http://store.veganessentials.com/we-cant-say-its-cheese-spreads-and-dips-by-wayfare-foods-p2891.aspx

( if having trouble reading, click on image to view larger )

Okay now for the seven layer dip. Here is what I put in mine

Ingredients

* 4 cups of refried beans ( love this recipe )

* vegan sour cream ( I used Tofutti sour cream )

* guacamole ( made from 2 avocados )

* pico de gallo salsa ( recipe here, pulsed a few times in the blender )

* cheddar sauce ( used the product above )

* diced tomatoes ( I used 2 roma tomatoes )

* chives

* 1/3 cup finely shredded cheddar cheese ( I used Daiya Cheddar )

* organic corn tortilla chips

Directions

1. Really easy, basically just layer each ingredient in small serving sized cups or in one large casserole dish.

Tabbouleh with Pita Bread

I got the idea to make this from an Emeril Green episode. Seems like I am in a little Mediterranean phase for this week. Loved how easy this dish was to make and how different it is from food I would normally make. Putting cinnamon in my main dish was definitely a first for me. I toasted my pita bread for 4 minutes in the oven for a warm, slightly crunchy texture. Served this with a side of lentil soup for a really healthy Wednesday lunch.

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Serves 6 to 8 servings

Ingredients
* 1 cup bulgur wheat
* 1 bunch scallions, chopped
* 1 bunch flat leaf parsley, chopped (about 1 cup)
* 1 cup (about 1 pound) chopped vine-ripe tomatoes
* 1 cup peeled, seeded, and chopped cucumber
* 1 cup chopped fresh mint, chopped
* 1 teaspoon salt, or to taste
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon ground cumin
* 1/4 teaspoon cinnamon
* 1/2 cup fresh lemon juice
* 3/4 cup extra-virgin olive oil
* 1 head romaine lettuce, for serving
* Pita bread, for serving

Directions
1. Rinse the bulgur in a sieve under cool running water until the water runs clear, then transfer bulgur to a bowl. Add enough hot water to cover the bulgur by 1 inch. Set aside, covered for 5 minutes, then drain in a sieve and set aside while preparing the remaining ingredients.

2. In a large bowl, combine the scallions, parsley, tomatoes, cucumber, mint, salt, pepper, cumin and cinnamon. Remove any excess water from the bulgur by squeezing it dry. Add the bulgur to the bowl and gently toss. Add the olive oil and the lemon juice and lightly toss, adding more seasoning if necessary.

3. Set the tabbouleh aside for at least 30 minutes before serving to allow the flavors to blend. When ready to serve, arrange the romaine lettuce leaves and the pita bread on a platter around the tabbouleh.

Potato Skin Tacos

I got the idea to make these from a great little restaurant in Eagle Rock, called Fatty's Cafe. Their potato tacos were to die for and I just had to try and make my own version. I included all the same ingredients that was served in theirs, except that I seasoned my black beans according to a Viva Vegan recipe. These tacos did take awhile to make, so I would save it for special occasions only. They are very versatile and can work great as a little appetizer or as main dish.

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Makes 16 tacos

Ingredients
* 8 russet potatoes
* 1 package of vegan cheddar cheese, shredded finely
* 1 15 oz of black beans, drained and rinsed
* 4 cloves garlic, minced
* 1/2 lb yellow onion, diced
* 1 chipotle pepper in adobo sauce, minced, plus 1 Tb of sauce, or more to taste
* 1/4 cup vegetable broth or white wine
* 1 corn, roasted over the stove
* 1/2 red bell pepper, diced
* 1/2 yellow bell pepper, diced
* 1/2 pasilla pepper, diced ( or any other type of medium heat pepper, such as Jalapeño or Anaheim )

Directions
1. Rinse and scrub the potatoes really well until no more dirt remains on its skin.

2. Pierce the potatoes several times with a fork, wrap in foil, and place on a baking sheet. Bake for 35 minutes, until they are soft enough to be easily pierced with a knife.

3. Meanwhile, start preparing the beans. In a large non-stick skillet over medium heat, combine the olive oil and garlic. Allow the garlic to sizzle for 30 seconds, stirring occasionally. Add the onion and fry until the onion is translucent, about 5 minutes. Add the chipotles and their sauce and the vegetable broth, stir and simmer for 1 minute. Add the black beans, bring the mixture to a simmer, and cook until most of the liquid is absorbed but beans are still moist, about 4 minutes. Turn off the heat and allow beans to cool.

4. When your potatoes are finished baking, remove them from the oven, unwrap, slice the potatoes in half lengthwise, and let cool.

5. When potatoes are cool enough to touch, start scooping the flesh out of baked potatoes. Be careful not to break the skin. ( The extra potato flesh that you just scooped out will not be needed for this recipe and can be kept aside )

6. You can either start loading the potatoes now or return them to the oven for a slightly crispier texture. To bake again, spray a little olive oil on the outer skin of the potatoes. Return them back to the oven, skin side up, at 375 F for 20 to 25 minutes, or until the skin is at your desired level of crispy-ness.

7. To serve the potato tacos, spoon a little of each filling into the potato ( black beans, corn, bell pepper and pasilla pepper ) and top with vegan cheddar cheese.

Optional - Top each potato taco with your favorite salsa.

Caesar Salad Dressing

I love making this dressing on special occasions. The capers are used in substitution of anchovies and the nutritional yeast for Parmesan. It does a great job in mimicking an authentic caesar dressing taste. If you don't like a strong garlic taste, I suggest using only 1 or 2 cloves, instead of the recommended 3.
But overall, it's my favorite dressing and everyone who has tried it, always loves it. I would make this more often but because of the high amounts of olive oil and mayonnaise, it is high in fat and calories. For this reason, I like to only serve it only with special meals.

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Ingredients
* 3 cloves garlic
* 1 Tb capers, drained
* 1 cup vegan mayonnaise
* 1 Tb white miso paste
* 2 Tb nutritional yeast flakes
* 1/2 Tb light agave nectar
* 1 cup olive oil
* Sea salt and freshly ground black pepper
* 2 small heads romaine lettuce, shredded
* 1 cup vegan croutons ( I wasn't able to find so I substituted shredded carrots and celery instead )

Makes 4 Servings

Directions
1. In a small food processor, mince the garlic and capers. Add the mayonnaise, miso paste, nutritional yeast, agave nectar, and 1/2 cup water and pulse to combine. With the motor running, slowly add the oil in a thin stream. Continue to blend until emulsified, about 1 minute. Season with salt and pepper to taste.
2. Place the lettuce and croutons in a large bowl. Drizzle the dressing over the top and toss well to coat.

Grilled Yuca Tortillas

Yuca is a large, tropical root vegetable, also known as cassava. Its loaded with fiber and its taste can be described as nutty with a hint of sweetness. I buy mine at Whole Foods but it can also be found at Asian or Hispanic markets.
The only thing I dislike about preparing yuca is the extra work it takes to peel and remove all the rubbery skin. I've heard that yuca is also sold in the frozen aisle, prepeeled, but I haven't ran across any yet. If you can find this, I would suggest it because it will cut the work in half.

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Ingredients - Yuca Filling
* 1 lb yuca, peeled, chopped into 4-inch chunks, and each chunk quartered
* 3 Tb olive oil
* 6 cloves garlic, chopped coarsely
* 1 small yellow bell pepper, seeded and cut into small dice ( about 1 cup )
* 1 jalapeno, roasted or raw, seeded and minced
* 2 tsp lime juice
* 1/2 tsp salt, or to taste
* Pinch of ground white pepper

Optional additional fillings - 1/2 cup of one or more
* Sauteed corn kernels
* Diced roasted red pepper
* Sauteed mushroom
* Sliced black olives
* 4-6 ( 8 inch ) flour/whole wheat or spinach tortillas

Directions
1. Boil 3 quarts of water in a large, lidded pot. Add the yuca and cook for 20-25 minutes, until the yuca is tender and flakes easily when pierced with a fork. Drain and allow to cool.
2. When the yuca is cool enough to touch, remove any thick, rubbery skin from the outside of the roots and/or fibrous corn from the center, if present. Gently mash with your fingers and set aside.
3. Place the oil and garlic in a cold cast-iron skillet. Cook over medium heat, stirring constantly, for 2 minutes, or until sizzling and fragrant.
4. Add the bell and jalapeno peppers and cook, stirring occasionally, until the peppers are very soft, 6-8 minutes, then pour over the mashed yuca.
5. Stir in the lime juice, salt and white pepper, mashing the mixture even more, until everything is combined ( using your hands is okay ). Taste the mixture and adjust the salt content to taste.

To Assemble -
1. Heat the griddle or cast-iron skillet over medium heat. Brush a tortilla lightly with olive oil and spread with a generous 1/2 cup of filling, covering half the tortilla all the way to the edges.
2. Fold in half, gently pressing the tortilla together, and brush each side with a little olive oil. Place in the heated skillet and grill - flipping once - pressing down on the tortilla with a spatula until the outsides are nicely toasted and filling is piping hot. Remove from the heat, cut in half, and serve with salsa and guacamole.

Fresh Spring Rolls

It's funny how I've always been obsessed with these but never really thought about how easy it would be to make them myself. Made them for the first time on Mother's Day and haven't stopped since! The best part was how inexpensive the ingredients were. I was able to get a package of 48 rice wraps and vermicelli noodles for under $5...can't beat that! : ]

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Ingredients
* 2 ounces rice vermicelli
* 8 rice wrappers (8.5 inch diameter)
* 2 carrots, shredded
* 1/2 cucumber, julienned
* 1 1/3 tablespoons chopped fresh Thai basil
* 3 tablespoons chopped fresh mint leaves
* 3 tablespoons chopped fresh cilantro
* 2 leaves lettuce, chopped
* Peanut Sauce for dipping ( I used San J peanut sauce )

Directions
1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2. Fill a large bowl with warm water. Dip one wrapper into the hot water for a couple second to soften. Lay wrapper flat. In a row across the center, place a handful of vermicelli, carrot, cucumber, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.