Vegan Manti- Turkish Stuffed Dumplings

• 

Ingredients

DOUGH

250 g FLOUR.   120 ml WATER.   3 Tbsp OLIVE OIL,   1/8 tsp SALT

faux MEAT FILLING

1/2 pound vegan beef crumbles

1 small onion, grated

3 tablespoons minced parsley

 1 tsp. olive oil  

1 teaspoon kosher salt

Yogurt SAUCE

• 1 cup Kite Hill Plain yogurt                                             1/2 tsp. Garlic, minced to a paste
• • Salt to taste

TOMATO-BUTTER SAUCE

• 4 tablespoons unsalted earth balance
   
•  8 tablespoons tomato sauce
• 1 teaspoon paprika
• Dried mint and Aleppo pepper, for garnish(Optional)

How to Make It

• Step 1    Make the dough

  In a medium bowl, combine all of the ingredients and knead for five minutes or until the dough is smooth.. Clean the bowl and return the dough to it. Cover with plastic wrap and let rest for 1 hour.
  Step 2    Make the meat filling

  In a medium bowl, combine all of the ingredients and mix well. Use your first and squeeze the mixture together, so that it sticks together as ground beef would.
  Step 3    Make the yogurt sauce

  In a small bowl, combine the yogurt and garlic and season with salt. Mix well and refrigerate.
  Step 4    Make the tomato-butter sauce

  In a small saucepan, melt the butter over low heat. Stir in the tomato sauce 
and paprika and keep warm.

  Step 5    Lightly dust a baking sheet with flour. Bring a large pot of salted water to a boil.
  Step 6    

  On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough 1/16 inch thick. Cut the dough into 2-inch squares. Spoon 
1/2 teaspoon of the filling in the centre of each square. To form the manti, fold the dough over the filling to form a triangle; press the edges together to seal. Transfer the manti to the prepared baking sheet.
  Step 7    

  In a large pot of boiling water, boil the manti until tender and cooked through, about 5 minutes. Using a slotted spoon, transfer to bowls. Top with the yogurt sauce and warm butter sauce, sprinkle with dried mint and Aleppo pepper if using,  and serve.

Recipe adapted from : Food and Wine Magazine

Soft and Silky Eggplant Casserole

• 1 large eggplant, cut into 1/4" slices.
• Sea salt
• Olive oil
• 1 small yellow onion, diced
• 2 large garlic cloves, minced
• 1/2 red hot pepper, minced
• One 14.5 ounce can diced tomatoes
• 1 tsp. dried basil
• 1 tsp dried oregano
• Daiya mozzarella

Instructions

1. Preheat the oven to 350 degrees F.
2. Lightly salt the eggplant slices and allow to stand for 20 minutes. Pat the slices dry ant aside.
3. Heat a thin layer of olive oil in a large cast iron skillet. Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. Add more oil as necessary between batches so the eggplant doesn't burn, but try not to have too heavy a hand - the pan just needs to be greased. Remove the eggplant to a plate.
4. Add the onion to the skillet and saute over medium heat until soft, 5 minutes. Add the garlic, pepper, and  1/2 teaspoon sea salt. Cook for one minute more, until fragrant. Carefully pour in the tomatoes and simmer until thickened slightly, 5 minutes. Remove from the heat and stir in half the parsley.
5. Leave  1/4 cup of sauce to the bottom of the cast iron pan or an 8x8 or comparable casserole dish. Arrange one layer of eggplant evenly in the bottom of the skillet or dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce - like you would a lasagna. Top with a little Daiya mozzarella.
6. Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced. Allow it to sit for 10 minutes before cutting into it.
7. Serve with pasta if you choose.

Recipe adapted from Feedmephoebe

Garlicky Gingered Grits with Sauteed Sesame Mushrooms and Baby Bok choy

ASIAN GRITS, Who Knew......

INGREDIENTS

For the Grits

1 Cup of water

1/4 cup of  quick cooking Grits

1/4 tsp of salt, or more to taste

1/2 " fresh ginger, grated

2 cloves garlic minced

1/4 small Thai red pepper-optional

1 Tbsp. Cashew cream-optional ( recipe under "cashews")

For the Mushrooms

1 tsp olive oil

5 Baby Bella mushrooms, sliced

2 Tbsp, finely diced onions

1/2 tsp. fresh ginger grated

1/2 tsp sesame oil

1 tsp. soy sauce

1/2 tsp of sugar-or more to taste

salt to taste

sesame seeds -optional

For the Bok choy

4 baby bok choy, sliced in half, washed and dried

garlic powder, salt and black pepper to taste

1 tsp olive oil

Optional Toppings

sliced scallions

cilantro

Method.

Toss the baby bok choy, with garlic powder, salt and black pepper to taste. Heat olive oil in a small pan and when the oil is hot put bok choy face down into the oil, cook until they have some caramelization, then flip them over and carmelize on the other side. Remove from heat and set aside.

Next prepare the mushrooms...

 Heat the olive oil, then add the onion and cook for a minute or two-don't let them brown.

Add the mushrooms and season with a little salt. Start cooking until the mushrooms start to soften, then add the garlic, ginger, sugar, sesame oil, and soy sauce. Cook until mushrooms are tender, sprinkle with sesame seeds and set aside while you cook the grits.

Heat one cup of water in a small pot until it starts to boil, add the grits slowly, and cook, stirring for about 3 to 4 minutes. Add the remaining ingredients except for the cashew cream and continue to cook for another 4 minutes or so, until the grits are tender. Stir in the cashew cream .

Place grits in a bowl, top with mushrooms and bok choy and finished with some chopped cilantro and scallions if desired. ENJOY!

Massaman Curry

Massaman Thai Curry Potato

Ingredients

3 white potatoes, cubed

1/2 small onion, diced

2 cloves garlic, minced

1" fresh ginger, minced

1 cup frozen peas

5 baby bok choy sliced into 4's ( optional)

Massaman Curry paste ( store bought)'

1 large handful of baby spinach

1 can full-fat coconut milk

1 tsp. browning

1-2 tsp olive oil

1 tbsp. sugar ( optional to taste)

Heat oil in large pot or Dutch oven, fry the onion for a couple of minutes, 

don't let them brown

Add ginger and garlic cook stirring for another minute. 

Add the Massaman curry paste, stir

Add the potato and the full can of coconut milk

Stir to distribute all of the spices, add the browning.

Cover and simmer until potatoes are almost done

Add the spinach and baby bok-choy.

Cover until potatoes are tender and sauce is thickened.

Serve with Rice

Creamy Vegan Tomato & Mushroom Pasta

Creamy, Vegan One-Pot Pasta

• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 Tbsp olive oil
• 1 small Can of diced tomato
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• 10 oz. water ( 1 1/4 cup)
• 1½ tsp coarse sea salt more or less, to taste
• Generous pinch of cracked black pepper
• 250 g of Coconut milk ( from the can)
• 1 Tbsp tomato paste
• 1/2 tsp Garlic powder
• 1 Tbsp. of sugar to taste.
• 5 oz bow tie, dry pasta
• 1 small package mushrooms, sliced
• 1 large handful Spinach
• 
  

1. Dice the onion and finely chop the garlic clove. Heat the olive oil in a medium to large pot, add the chopped onion and fry it over medium heat until translucent and slightly golden brown. Add the mushroom and cook for a couple of minutes.
2. Now add the garlic, chopped tomatoes, garlic powder, oregano, thyme,  water, sea salt, pepper, coconut cream and tomato paste.
3. Once the mixture starts boiling add the pasta. Keep stirring and cook until the pasta is ready and the liquid has gone down and become a creamy sauce. Add Spinach and cook until wilted.  Season with more salt and pepper to taste, add sugar to taste. ( Sugar cuts the acid )

Super Quick & Easy Pasta for ONE

Mushroom  Spinach, and Tomato Pasta for one!

Ingredients

2 oz. Angel Hair pasta, cooked and set aside

3 Large mushrooms, sliced

1/4 small onion, diced

1 large clove of garlic, minced

1 handful of spinach, washed

1-2 tsp. fresh or dried basil

2 drop Oregano oil, or 1 tsp. dried oregano

1 tsp. sugar

salt to taste

Daiya Mozzarella, or another Vegan mozzarella to taste

1 tsp. olive oil

Optional; 1 tsp vegan parmesan 

Heat the oil in a saute pan, and cook onion for a couple of minutes, add the mushroom. Cook, stirring on and off, not letting the onions brown. Add the garlic, seasoning and sugar. Continue to cook until mushrooms are tender. Add the spinach and cook until wilted.

Serve over pasta, top with Vegan mozzarella, Heat in microwave for 30 seconds to make sure the cheese has melted. and top with 

Vegan Parmesan. I serve with homemade garlic bread.

Creamy Thai Cabbage Noodles

Creamy, Thai Cabbage Noodles

Serves: 3

Ingredients

• 1 small head of white cabbage (about 2 pounds)
• 1 large carrot, shredded or finely julienned
• 2 green onion stalks, chopped
• 2 Tbsp. cilantro chopped fine
• 1/4 Medium onion thinly sliced
• Udon noodles, cooked from package directions and set aside
~ for the sauce
• 1/3 cup smooth peanut butter ( 83 g)
• 1 can light coconut milk (14 oz.)
• juice of ½ lime
• 1"  fresh ginger, rough chopped
• 2 clove garlic
• 2 Tbsp. Sugar( more or less to taste, I like it sweet)
• 1 tsp white vinegar
• 1 Thai chili, 
• 1 tsp curry powder
• 1 tsp tamari 
~ for garnish
• chopped peanuts and sliced green onion

Method

1. Start by making your sauce. Add all ingredients to a blender and blend until smooth. Transfer to a sauce pan and heat on LOW until warm, stirring occasionally. The sauce will thicken a bit as it heats. 
2. Remove the core of the cabbage and slice it into "noodles" about ½" thick. Rinse well after slicing. Transfer to a pot, with the carrots and COVER and heat on medium-low, stirring often. Add water by the Tbsp. if need to prevent browning. You don't need to add too much water, as the cabbage will leak its own juices.
3. While the cabbage and carrots are cooking, cut your onions, scallions.
4. When the cabbage is tender, drain off as much water as you can and add the carrots and onions. Remove from heat, add the onion and let sit with the lid on for a few minutes.
5. Add the sauce to the cabbage and toss with the noodles
6. Serve with chopped peanuts and some extra green onion slices and the cilantro.

Yummy Coconut Quick Loaf

 Coconut Almond Cake

INGREDIENTS

• 2 cups all-purpose flour
• 1 1/2 cups sweetened shredded coconut
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon  salt
• 1 cup  CANNED coconut milk 
• 1/4 cup Earth balance, melted
• 1/4 cup unsweetened applesauce
• 1 1/2 tsp. almond Extract
• 1/2 tsp. vanilla extract
• 
  
  1. Preheat the oven to 375 degrees F and mist a loaf pan with non-stick spray.
  2. Place the flour, coconut, sugar, baking powder, and salt in a medium bowl and stir to combine.
  3. Place the coconut milk, melted butter, egg, and extracts in a large liquid measuring cup, and whisk to combine.
  4. Pour the liquid ingredients into the dry, and fold together just until combined.
  5. Transfer the batter to the prepared pan, and bake for 55 to 65 minutes, or until a toothpick inserted in the thickest part of the bread comes out clean or with a few moist crumbs.
  6. Cool for 20 minutes in the pan, then invert onto a wire rack to cool completely.

Vegan Sweet Potato Quick Bread

 Delicious, Moist Sweet Potato Bread

• 15 ounces of Sweet Potatoes, boiled, drained and set aside
• 1 1/4 cups granulated sugar
• 1/3 cup water
• 1/3 cup vegetable oil
• 2 large eggs ( Ener-G egg replacer)
• 1 cups all purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 teaspoon baking powder
• 1/2 cup chopped walnuts
• 1/2 teaspoon allspice
• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with cooking spray. Set aside.
2. In a large mixing bowl, mash sweet potatoes.
3. Add sugar, water, oil, and eggs to mashed sweet potatoes and mix well.
4. Add flours, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well.
5. Stir in chopped waknuts.
6. Pour evenly into prepared pan. Bake for 60 minutes or until toothpick inserted into center comes out clean
7. Cool for 15 minutes in the pan. Turn out onto a wire rack to cool completely.

Bami Goreng

Delicious Indonesian Bami Goreng

Ingredients:

1 lb. Asian noodles of your choice, cooked to package directions and set     aside ( I used Udon)

1 Tbsp. Refined coconut oil

1/2 large onion, sliced

3 cloves minced garlic

1 inch piece of ginger, grated or finely chopped

6 scallions, cut into 1" pieces

2 cups veggies of your choice ( I used broccoli, cauliflower, and carrots, 1    Thai   chili, sliced

1-2 Tbsp. cilantro chopped

3 Tbsp. Ketjap Manis

2 Tbsp. Sambal Olek

1-2 tsp. soy sauce

Prepare the noodles according to the package directions; drain and set aside.

In a wok or large skillet, heat the oil and add the onion, garlic, and ginger; stir fry until the onion is soft

Stir in the scallions,  and veggies

Then stir in the noodles, ketjap manis, soy sauce, and sambal.

Mix thoroughly until heated through (about 5 minutes) then add the cilantro and stir.

Serve hot.