Vegetable Potstickers!

My hubby ate this whole plate!
First I have to say how much I LOVE the word “Potstickers”. It’s a fun word to say, “Potstickers” kids like saying it. Kind of like “Dumplings”, you just know by the word that they’re going taste good, like something your southern grandma makes at family reunions or a creation from Food Network’s southern cooking queen Paula Dean. Well, if you want to feel like a fancy gourmet chef, (I like to think I resemble Giada DeLarentis, yeah she could be my twin!) Then this is the recipe that will impress!
A couple of months ago when my husband and I were out to eat, I ordered an appetizer vegetarian potstickers, I was soo excited to see a vegetarian item on the menu of a chain restaurant! (They have since been removed from the menu, apparently veggies flying solo scare people away). Anyway, they were so delicious (even my husband Mr. Prime Rib loved them) that I have been trying to find vegetarian potstickers in the frozen section of the supermarket. Of course they all have shrimp or chicken! I finally found a recipe in a vegan cookbook! YAAAY! So I altered the recipe slightly to recreate the taste from the restaurant and voilla! Scrumptious little fried pockets of vegetable goodness! Serve with dipping sauce and Jasmine Rice or Thai noodles and you will be Iron chef of your kitchen!
When I first made this recipe, my husband came home from work and was wowed first by the tantalizing aroma in the kitchen, then by the taste. I think he gobbled down about 20. My mom asked what Asian restaurant I ordered from. So now when I make these fantastic little potstickers we pretend we are vacationing in a far-away foreign country eating its exquisite cuisine! (We don’t get out much with 3 kids)
I have to say that being vegetarian has opened up my family to a world of food beyond the typical American fare of hot dogs, burgers, & fried chicken. So the answer to the most asked question of vegans is “No we do not live on just salads.”
Ingredients:
1 med yellow/white Onion, chopped
½ Head of Cabbage shredded, about 2 cups

1 cup of Carrots shredded (I buy the bag of shredded carrots)
½ cup of bean sprouts
1 tbsp of sesame oil
1-2 tbsp of soy sauce
1 tbsp dried basil
¼ tsp of crushed red pepper flakes
1 package of square wonton wrappers (I find these next to the tofu, but some brands do have egg in them)
Dipping Sauce
½ cup Soy sauce
1/3 cup of Brown sugar
2 tsp of sesame oil
¼ cup of organic Sugar
1 tsp of Sesame seeds

Directions:
1. Heat Sesame oil in a large skillet and add onion. Sauté for about 3 minutes. Add Cabbage and carrots. Increase heat to med-high and cook, stirring often for 10-15 minutes until vegetables are softened and cooked down a bit. Stir in bean sprouts, basil, soy sauce, & red pepper flakes. Lower heat to medium and cook, stirring for about 3 minutes. Transfer mixture to a bowl and let cool a little.


2. Prepare everything before you start wrapping. You will need a small bowl of water with a pastry brush. A large cookie sheet, and a damp cloth. Lay out 4 wrappers at a time in front of you. Keep remaining wrappers covered with damp cloth. Place 1 tbsp of mixture in the middle of each wrapper. Fold over the edge of the wrapper corner to corner. Brush the edges with water. Then press and crimp edges together to seal. Place filled potsticker on cookie sheet. Repeat process until all filling is used up. Makes about 40 potstickers.

3. Next fill a large skillet with safflower or vegetable oil about ¼ inch deep. Heat over med-high heat until hot. The wonton wrapper will sizzle when dropped in oil. In batches cook potstickers about 4-5 minutes on each side or until browned. Drain on paper towels and cover or keep warm in preheated oven if needed.
Dipping Sauce: In a small bowl whisk together all sauce ingredients and serve in small bowl for dipping.

ENJOY!!

Smoky Black Bean Enchiladas

“BEANS YUCK!” I protested again and again as a child growing up. They looked gross, they smelled gross, and my dad always said, “Eat your beans they’ll put hair on your chest!” I remember beans as the bowl of brown sludge my father would order with his scrambled egg breakfast, or the big can of beans he would eat while we were camping. Can of muck…mmm…not my idea of tasty. So I never ate beans my entire life. Then I became vegetarian. Of course with all the research I did, I quickly realized that beans were a healthy, important part of a vegetarian diet or any diet for that matter. What’s a girl to do? Find as many delicious, tasty bean recipes I could. My advice, if you or your kids are new to beans. Try black beans first, kids usually love em! Now my family can’t get enough beans; burritos, Mexican pizza, black bean soup, black bean burgers, there’s so much you can do with a 99 cent can of beans! Who knew?
Smoky Black Bean Enchiladas was the very first recipe I tried with beans. It was an instant hit with my family. Even my 9 year old loved them. This recipe is sure to please everyone in your family, you can make it vegan with tofutti cheese or just go vegetarian and use the cheese you like. Sometimes when I’m in real diet mode, I skip the cheese all together! I always say I am going to make a ton of these enchiladas and freeze them for the week, (they make a delicious breakfast, lunch, or quick snack) but they are soooo good that they never make it to the freezer! The filling is so good that I usually eat half with chips before I stuff the tortillas! I know that the suspense is killing you so without further adieu here is the best bean burrito recipe ever!
From the awesome cookbook “Vegetarian Classics”
Ingredients:
½ -1 chipotle pepper in adobe sauce (these come in a can in the Mexican aisle)
1 med onion chopped
1 tbsp of olive oil
3 (15 ounce) cans of black beans, (drained and rinsed)
¾ cup orange juice
12 (6 inch) corn tortillas (I have used whole wheat when in diet mode!)
Tofutti Cream Cheese for spreading
Soy cheddar cheese for topping
Sauce: (I have used 2 jars of plain old salsa when in a hurry)
1 cup of mild or med salsa
1 cup of tomato sauce
1 tsp of dried oregano
1 tsp of cumin

Directions:
-Preheat oven to 350 degrees. Lightly spray a big rectangular baking dish. (don’t overcrowd enchiladas) Mix together sauce ingredients in a small bowl. Pour a thin film of sauce on the bottom of the pan.
Place 1 chipotle pepper on a plate and mince the chipotle pepper with a knife and fork. (you don’t want to handle it with your fingers.) These are super hot. Sometimes I use ½ a pepper because my kids aren’t big on spice. I have eliminated it altogether before but then the recipe loses that delicious smokiness.
-Heat the oil in a medium saucepan. Sauté the chopped onion and chipotle pepper until soft. About 5-7 minutes. Stir in the beans and orange juice and simmer for 10 minutes. Then using a potato masher, mash half of the beans. Cook the beans about 3 more minutes. Let cool. Meanwhile preheat oven to 350 degrees. Wrap tortillas in foil and bake 10 minutes. This will soften them and prevent from splitting when rolled. Let cool slightly.
-To assemble enchiladas, lay out tortillas 3 at a time, spread the middle with a thin layer of cream cheese. Then top with a large spoonful of bean filling. Roll the enchiladas and place seam side down in the baking dish. Repeat process until all enchiladas are filled. Pour the rest of the sauce onto the enchiladas and sprinkle with the grated cheese. Cover with foil. Bake covered, for 25 minutes. Let sit 5 minutes before serving. (use less sauce for crispier enchiladas. I also remove foil for last 10 minutes of baking)

The Volumptious Vegan (who am I kidding, the Fat Vegan)

“The BEST Cupcakes Ever!”

When you think of a person that is a Vegan, the mental image that comes to mind is either a skinny, young, pretty thing, i.e.: Alicia Silverstone, or a skinny, organic, earthy type, like the red-haired PTO mom who brings her broccoli granola squares to playgroup (I think I may like this mom)! "Fat" and "overweight" are not words usually associated with a vegan. But as some of us know, you can be vegan and uh…chunky. Welcome to my world, when I became vegetarian about 1 year ago, I lost 5 whopping lbs. That’s it, yup, 5 lbs! I have come to figure out the reason was overcompensation and lack of knowledge I guess. When I decided to go vegetarian, my buffalo wing lovin’ husband was not exactly thrilled. “What, no more T-bones, and Chicken Alfredo!” he whined. To keep everyone happy, I overcompensated with tons of vegan butter, oil, and of course vegan desserts!! Another way of proving that vegan food tastes good is to make lots of baked goods! S o all my vegetables were nicely lathered in oil, fried, and topped with butter. I used a lot of vegan sour cream, cream cheese, cheddar cheese, pasta, white rice and bread. It was all vegan but still fattening! I was too afraid of using tofu or anything else too different back then. A couple times a week I would make delicious vegan desserts, everything from chocolate chip cookies, to apple turnovers, to these delicious cupcakes. Usually made with sugar, flour, shortening, and of course the wonderful vegan friendly phyllo dough! Everything still vegan, but still fattening! My cabinets were always filled with Oreo cookies and potato chips. I thought, "well its vegan, so I can have it and why not have more of it." It won’t go to my arteries, just my thighs! People would say “what do you eat, just fruits and vegetables?” Yah, um…not exactly. Unless you count potato chips as a vegetable or mistake a twinkie for a carrot. But now I’ve learned a little more about different foods so I'm changning my ways! Not to mention summer’s creeping up, so I better start eating a little healthier. After all, being healthier is why I became vegan in the first place!

I read a book called “Eat to live.” I know what you’re thinking, “I live to eat.” Well, this book promotes a healthy way of eating, and focuses on eliminating the main things that keep us fat, like sugar,oil, and dairy. I started following the diet plan which is eating a lot of salad, fruits, and veggies and I lost 4 pounds in the first 6 days! I recommend this book to anyone trying to lose weight; he offers a radical weight loss plan and a moderate weight loss plan. He has many good tips, like learning to cook your veggies in water (yum). Eventually after 6 weeks you can add oils, nuts, and dessert back into your life sparingly. (I’ll have to look up the definition of the word “sparingly” later)
Surprisingly, it hasn’t been that bad; I have created some really tasty recipes, and tried some amazing new fruits. Ever have a pummelo? Of course the shrinking waste line is the clincher!

But Before you diet or if you want to treat yourself…you HAVE to try these cupcakes. BEWARE they are addicting!!!

From the blog “Vegan Cupcakes Take Over the World”
Cupcake Ingredients:
1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 & 1/2 tsp vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup chopped Oreo cookies
Frosting Ingredients
1⁄2 C. Non-Hydrogenated Shortening (Spectrum is available at Whole Foods. I have used Crisco in a pinch, but don’t like to with all that trans-fat! I may try using just vegan butter next time.)
1⁄2 C. Non-Hydrogenated Vegan Butter. (I use Smart Balance)
3 1⁄2 C. Confectioners’ Sugar, sifted if clumpy
1 1⁄2 t. Vanilla Extract
1⁄4 C. Plain Soymilk or Soy Creamer
1/2 to 1 cup crushed Oreos (more is better I think!)
A pile of whole Oreos for topping!

Directions:
I despise cupcake liners; who wants to fiddle with paper? I like to just dive right in! I find that spraying the muffin pan with PAM works so well. The cupcakes just slide right out!
Preheat your oven to 350 and line your cupcake pan with paper liners or spray with PAM! In a large bowl, whisk together the soy milk and vinegar and set it aside to curdle. (It just bubbles a little) Add the sugar, oil, and vanilla to the soy mixture and beat until foamy.In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder and salt. Add the dry mix in two batches to the wet ingredients and beat until no large lumps remain. Mix in cookie chunks.Pour into pan, filling each cup 3/4 full and bake 20-25 minutes or until toothpick inserted in cake comes out clean. Transfer to a wire rack and cool completely.

For Frosting:
Beat shortening and margarine together in a large bowl until well combined and fluffy. Add sugar and beat for about 3 more minutes. Add vanilla and soymilk; beat for another 5 to 7 minutes or so until fluffy. Fold in cookie crumbs. Frost each cupcake generously and top with a half of a cookie. Enjoy!

Clever Vegan tip of the week: If you’re vegan or if you're not, and fat and wondering why, hold the Olive Oil and the side of Oreos and go eat some fruit! (But first try the cupcakes!)

Happy Easter...Spinach Pie Recipe!

(sorry bad pic, Easter chaos!)

Excuse my typos per lack of sleep! My 3 year old decided 5am was the perfect time for playing with all of her musical, singing, torture mom & dad toys. The banging on the toy drum finally pulled me from my slumber. Upon waking, I find that my little cherub has emptied the baby’s $50 can of formula into the toilet. (yes folks $52 a can, my babe’s eating liquid gold). Last month she decided it was sand and poured it in various containers around the house. (Blind as a bat, I reach for my eyeglass case, & yup white powder came pouring out!) Well this is how I started my Easter weekend. Never a dull moment! How I manage to cook with 3 kids is still a mystery. Why am I hosting Easter dinner at my house? Well I like running around like a chicken with no head…it’s great exercise!

On to my recipes…I decided on Pasta Salad with Tofu (the adventures of tofu will be a future post) Spinach Pie, and Oreo Cookie Cupcakes. Picking recipes for a meat-eating function is always a fun and challenging task. (read meat-eating family function) At my last event I made Spinach pie, half vegan with tofu, the other half with feta and mozzarella. The pie was a huge it. No one knew which half they ate from, or they were eating tofu, and there were no complaints. I’d love to make a strictly vegan spinach pie, but my oldest daughter is allergic to soy, and spinach pie is her favorite. How can I deny her all that healthy spinach? This recipe was adapted from the fantastic blog http://www.fatfreevegan.com/. I changed it to my tastes (a cheesier version minus the olives and almonds) and here it is.

Ingredients for Vegan Spinach Pie
1 tbsp olive oil
1 medium onion, chopped fine
2 cloves garlic, minced
4 boxes of chopped frozen spinach (be sure to thaw & drain very well)
1 pound extra-firm tofu (drain well between 2 dinner plates)
1 tbsp. nutritional yeast
1 tsp. salt,
2 tsp. dried oregano
2 tbsp. lemon juice,
pinch cayenne
1/4 tsp. ground cumin,
black pepper, to taste
½ 14-ounce can quartered artichokes, coarsely chopped (optional, I have made it without)
About ½ cup of soy mozzarella cheese
16 sheets phyllo dough, thawed
About ½ cup of vegan butter melted.

Heat oil in large skillet. Sauté the onion & garlic , & oregano until soft about 3 minutes. Remove from heat and set aside. In a large bowl mash the tofu and stir in the nutritional yeast, salt, lemon juice, cayenne, cumin & pepper. Add Spinach, artichokes, onion mixture, soy mozzarella and mix well.

Note about Phyllo dough: Be sure to thaw phyllo in refrigerator overnight. Phyllo can be tricky but if you have everything in place first it makes it easier. Once all ingredients are prepared, take the phyllo out of the fridge. (right before you need it.) Open the package and spread it out on a moist towel and cover it with another damp towel. Put the baking dish right in front of the dough, have the bowl of melted butter ready in front of you. I lift the delicate sheet into the pan then brush it with butter. Move quickly to the next sheet, butter each one as you go. Trim off any extra dough that’s hanging over the pan

Preheat the oven to 375 F and brush a 9x13-inch baking dish with melted butter. Unwrap the phyllo dough and arrange it beside the baking dish as described above. Lay a sheet of phyllo over the bottom of the pan, brush with butter, and repeat the process until you have 8 sheets in the bottom of the pan. (Make sure the remaining phyllo is covered with a damp cloth) Then spread the spinach-tofu filling into the pan, to completely cover the phyllo. Repeat the phyllo process, covering the filling with 8 more sheets, brushing each one with butter. Make sure to butter the top sheet thoroughly, so that there are no unbuttered spots. (My husband always comes by and pours the remaining butter over the top)
Before cooking, with a sharp knife, cut through layers of phyllo to form equal pieces. (A great way to keep the phyllo from breaking when you cut it after baking).
Put it in the oven and bake for 30-35 minutes, until the top is lightly browned.

Please let me know if you find any non-dairy substitute for soy/tofu, because I’d love to make just one vegan pie for my whole family to enjoy
Thanks Pepper (this was a little long winded so I will post the Oreo Cupcakes soon)

Fire Roasted Tomato Basil Soup

Nothing beats a warm bowl of tomato soup. I'm sure you have fond childhood memories! Remember the commercial with the little boy outside who comes in as a snowman and all the ice melts away as he slurps up his soup. But now as adults I’d like to say our tastes have come a long way since Campbell’s. My husband, who usually won’t touch anything unless it has meat or cheese in it, ordered a Tomato Basil soup from a restaurant one day. He absolutely loved it and craved it all the time. He begged me to re-create it for him. “Yes!” I thought, “A vegetarian dish!! After a few attempts and store bought cans, I finally found the perfect recipe and even adapted it to be vegan without sacrificing taste and hubby’s knowledge. Now this recipe is a family favorite especially in the winter time. I often serve it as a late lunch with a salad and a “Grilled No Cheese Sandwich…stuffed with soy cheddar cheese, jalapenos, & roasted red peppers. MMM Good!

Ingredients: (serves 4)
1 Tblsp Olive Oil
1 Onion diced
1-2 cloves of fresh garlic, minced (depending on if you’re a garlic lover)
¼ cup of dry vermouth
¼ cup of vegetable broth
10 large fresh basil leaves chopped, plus more for garnish. (dried basil not recommended)
3 cans of Fire Roasted Diced Tomatoes.
Salt & Pepper
1 Tblsp of Nutritional Yeast (optional)
A pinch of cayenne (optional, but I like everything with a kick!)
1/4 cup of non-dairy cream
1 tbsp of sugar (this will tone down the acidity of the tomatoes)
1 Tblsp of Nutritional Yeast (optional)
A pinch of cayenne (optional, but I like everything with a kick!)


Directions:
In a medium saucepan, heat oil over med-high heat. Saute diced onions and garlic for 3-5 minutes. Add all remaining ingredients except cream and sugar. Bring to a boil then reduce heat to low and simmer for 10-15 minutes.
Next remove soup from heat and puree soup in a blender until smooth. You may have to add in batches. Nothing like hot soup splattered on your face!
Return pureed soup to saucepan, add cream and sugar, and heat on low for 5 minutes. Add salt & pepper to taste. Garnish with chopped basil!

(I was told by a chef, that soups taste best when refrigerated for an hour then reheated. No wonder why leftovers always taste so good!)

Stuffed Grilled Cheese

Let me know what you think...Are you a tomato soup lover?

Fire Roasted Lentil Soup

After my first success with Lentils in the Shepherd’s pie, I was dying to try a Lentil soup. I had heard it was delicious and I’m a big fan of Soups…Throw everything into a pot and walk away for 3 hours! I tried several Lentil soup recipes from vegan and non-vegan sources and they were good but not great, a little on the bland side. I finally decided to go with my gut and threw my own version together! My husband wanted Sausage and Lentil soup (Ick! More pig guts! But to keep the peace I sometimes make a meat version for my love) Once I found this recipe, I never needed a sausage version again! Thank Goodness! Here’s a little tip, If you’re living with a dead-flesh eater or if you just want to eat a little less meat: Don’t take all meat away so quickly. Learn the ropes, make 2 versions for a little for awhile, hide ingredients in dishes at first so you don’t scare people away with items like tofu and polenta, and find good, tasty recipes. Little by little, take some meat away (little by little some inches off your waist) and the meat will hardly missed. Oh and your heart and arteries will be having a party!
So here’s my “Make-again” recipe:
Ingredients:
1-2 cans of Fire Roasted Tomatoes (this is the key to all the flavor!)
½ bag of brown or red lentils (washed)
4 cups of vegetable broth (I use store brand)
1 onion chopped
3 stalks of celery chopped
1 bag of baby carrots
½ bag of baby spinach (optional)
Seasonings to taste (I use garlic pepper, salt, pinch of crushed red pepper,)

Directions:
In a large pot, Saute the celery and onion in a tblsp of oil for 3-5 minutes. Next add the vegetable broth, lentils, carrots, tomatoes and seasonings. Bring to a boil, then lower heat to med, cover and let simmer for 2 ½ hours. Then add spinach if using, and more seasonings to taste if needed. Cook another ½ hour or until carrots are tender. Top with a little black pepper and serve with warm, crusty bread.
This is one of the best soups I have made! It's a good, tasty recipe that will please anyone.

Veggie Pie (Shepherd's Pie) Recipe

Before I became a vegetarian I didn’t really know what a lentil was. I only knew my husband often ordered Sausage (or should I say pig guts) and Lentil soup at restaurants. So was it a bean, a noodle, rice? My first experience with Lentils was with a shepherd’s pie recipe. Basically, lentils were replacing the ground beef. So lentils must taste like beef right? Yah, sure, that’s what I was telling my poor hubby. In case you didn't know, Lentils do not taste like beef! I bought my first bag of lentils only .99cents. Beat that Mr. Cow! (I didn’t even know this aisle of the grocery store existed…beans, peas, bulgur,) Anyway the bag said to sort through the lentils and pick out stones and debris. Ok weird, but it’s better than removing the slimy organ bag from a dead chicken! So I washed and boiled the lentils then mashed them up. Looked like a big, brown, thick pile of MUD! Great, I thought, probably tastes like mud too. I fearfully proceeded with the recipe (I was a veg newbie). After adding all the seasonings and veggies to the pile of mud, I topped it with mashed potatoes and threw it in the oven. (praying for a miracle). Dinner was served and I sat at the table quietly watching my husband and 8 yr old take a bite. I told my family it was called Veggie Pie, so they wouldn’t expect anything. Waiting….I hear,” This is good Mom,” and “What did you do? This is really delicious,” from my husband. I couldn’t believe it! It was a great, healthy version of Shepherd's Pie. Even though this recipe was different, it quickly became a “Make-again” and I often experiment with different veggies! So I was one proud Mama, watching my family stuff their faces with my Nutrient power packed meal.

Fun Facts about Lentils:
-They are rated one of the word’s healthiest foods.
-They are a great source of Cholesterol lowering fiber
-Lentils have great amounts of 6 important minerals, two B-vitamins, & protein.
-Studies show Lentils help reduce the risk of Heart disease
For more information on Lentils check out: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52

Recipe: (Adapted from chooseveg.com)
Ingredients:
Potatoes any type—boiled and mashed with margarine, soy milk, salt & pepper & anything else you like (I uses a dollop of Toffuti cream cheese)
1 red onion-chopped
1 lg. can of sliced carrots, or slice fresh carrots
1 stalk celery chopped
1 small can of corn (optional)
Any veggies you like (1/2 cup chopped spinach, zucchini, tomatoes, green beans)
½ cup Lentils-cooked according to package instructions and then mashed very well with a potato masher
½ tsp dried basil
1-2 Tbsp soy sauce (or experiment with a Terriyaki)
2 tbsp olive oil
Seasonings to taste (I use garlic pepper, salt, onion powder, & a pinch of cayenne)

Directions:
It’s easier to prepare mashed potatoes and lentils first then set aside. Preheat the oven to 350. In a large skillet sauté onion & celery (add garlic if you desire) in 1 tbsp of oil for 3-5 minutes. Add carrots, corn, and any other veggies. Once veggies are tender add basil, soy sauce, and seasonings. Stir and simmer for about 5 minutes. (It may take longer if using fresh veggies and you can add a little water to simmer in) In a small separate skillet heat 1 tsp. of oil and lightly fry up the mashed lentils--Add a generous amount of seasonings, soy sauce, & tblsp of margarine and cook for 3-5 minutes. Next put a thin layer of lentils in a lightly oiled baking dish, then top with cooked veggies, finally top off with mashed potatoes. Bake in the oven for 20 minutes or until heated through.

In this photo, I didn’t have corn on hand, I made it with carrots, zuchinni & green beans

Clever Veggie Mom Tip: Enlighten your taste buds and try something different...like lentils!