Wednesday, May 9, 2012
Odd things you'll need from the store:
Gardein 7 Grain Crispy Tenders
Daiya Cheddar Shreds
The latter of the 3 will more than likely have to be found at a health food store...maybe even all 3, but my grocery store carries the tenders.
Start 2 cups of noodles boiling. I used the Tinkyada Brown Rice noodles...they work great, and they're fun shapes for the kiddos!
Make the cashew cream. (Don't freak out...it's really easy!)
1/2 c. raw cashews
1/2 c. water
Throw into a mixer and blend until smooth!
*I used my Vitamix, which does tend to smooth things out a little more than a regular blender...not to be disheartened...just soak your cashews for a few hours, and you'll be fine. (and don't pretend that you were just going to whip this up last minute and soaking is the deal-breaker...chances are you had to make a special trip to the store for these ingredients, so you actually had to plan ahead for this one...just plan to soak too!)
Once noodles are al dente (which is fancy pants speech for slightly chewy), strain and rinse. In the pot (don't add the noodles yet), add:
1/2 c. daiya cheddar shreds
1/2 t. sea salt
3 T. Earth Balance Buttery Spread
sprinkle of turmeric (this is just to add more of a yellow color...completely optional)
Stir frequently over low/med. heat until the shreds are melted.
1/2 c. frozen peas
4 Crispy tenders (which you will microwave before hand, and chop into small pieces) You can add more if you want...just sayin'
Stir until everything is warm and incorporated! That's it!
Here are some different ways to be creative with this. Try mixing in:
Fried vegan bacon chopped into little pieces
Chopped steamed carrots
So many possibilities! Hope you enjoy!!
Wednesday, May 2, 2012
In a large saute pan over med/high heat add: (if you feel like things are moving along too quickly, bump the heat down to medium)
3 1/2 T. vegan butter
Once the butter starts bubbling, add:
1 T. grated ginger
Saute for 1 minute (at this point, my 2 yr. old wandered into the kitchen wondering what that "delicious smell" was!)
Add 1 cup chopped mushrooms...preferably shiitake.
Cook for 5 minutes, occasionally stirring
2 T. tamari (or 3 T. soy sauce)
1 T. Chinese 5 spice powder
6 green onions, chopped (green and white parts)
Cook for 3 minutes and then add:
2 T. hoisin (located in the Asian section of most grocery stores)
2 1/2 c. shredded cabbage
1/2 c. chopped matchstick carrots
Cook for 5 more minutes, until the cabbage just starts to wilt
Grab a package of vegan wonton wrappers. Make a circle with your thumb and pointer finger. Take one wrapper and push down into the circle, forming a pocket. Fill the pocket, but be careful not to over-fill (you'll feel like you're hardly putting anything in it), and then secure the top by pinching it. You'll end up with these cute little "purse-like" dumplings!
There are several ways you can steam these:
1. In a steamer (which is what I used)
2. Place dumplings in a metal colander, set over a saute pan filled 1/4 of the way with boiling water
3. Use a bamboo steamer, lined with wax paper
All methods take 15 minutes
To dip, (because we all know that one of the best features of Asian food is the dipping factor!), just place some hoisin sauce in a bowl, or drizzle the plate with it...nice and fancy like! (Pictured above)
There you have it! You can get about 35-40 dumplings out of this! I went ahead a doubled it, and froze half for later! If you're making the mess, and you have the ingredients, you might as well!!