Homemade Vegetarian/Vegan Dumplings from Scratch!
This weekend, my roommates and I decided to have “Dumpling Night.” It ended up being super easy and incredibly delicious. I just ate some for the second time this week (leftovers). They are amazing!!
We made then with dough from scratch this weekend, but Josh was in charge of that and I’m not exactly sure of the specifics. I know he only used flour, water and salt, but he was kneading it for quite a while. He found videos on youtube and recipes online on how to do it so I’d do that if you’re feeling adventurous and want to make the dough from scratch! For the filling, we literally chopped up tons of different veggies really small. This weekend we kept them all separate because we had a bunch of people over and this way they could all make their own little concoction. We used red peppers, green onions, garlic, a few different types of mushrooms, chives, shredded carrots, tofu… i think that’s about it, but you can obviously use anything you want.
Tonight we just wanted to use up all of our leftover filling so we used pre-bought dumpling dough circles at the asian grocery store. We also mixed all the leftovers together, added soy sauce, sesame oil and garlic oil (we make our own garlic oil, not sure if you can buy it). Then we added a bit of the filling to the center of each dough circle. Then we pinched the edges really tightly, making sure the dough was sticking together really well and ensuring that there weren’t any air bubbles around the filling. Then we plopped them in a pot of boiling water. We realised 6 mins is the ideal time to boil them, and voilÃ ! Done. On the weekend we also had meat for the meat-eaters.
As for dipping, we made our own peanut sauce. Mine didn’t turn out how I wanted because I totally winged it, but still tasted good. I was trying for something loose, but it was still very thick like peanut butter. It’s probably best to google a recipe, but if you like the sauce thick, you should heat up peanut butter and Hoi Sin sauce or soy sauce in a sauce pan on very low heat and stir frequently. Make sure it doesn’t burn. I also added some peanut oil - this help loosen it up a bit.
Tonight we ate some, but mostly we just froze all the pre-made dumplings (not cooked) so we can just throw them in boiling water next time we’re craving dumplings. Good idea, huh?
- Spinach-arugula pesto (basil, spinach, arugula, parsley, lemon juice, pine nuts, garlic, shallots, olive oil) with mozzarella Daiya and caramelized red onions
- Sundried tomato pesto (sundried tomatoes, mint, basil, walnuts, garlic, olive oil) with balsamic-glazed tofu, toasted pine nuts, caramelized red onions, arugula, and sliced garlic
Epic photoset is EPIC!
The adjectives “drool-worthy” and “super-sexy” also come to mind.
Swamp Smoothie: Green Strawberry Banana Spinach Protein Smoothie
This might look like a swamp, but it tastes amazing!
I just whipped it up, and was a bit nervous at the colour and thought that it would taste like a pure spinach smoothie (I don’t know about you, but that doesn’t really appeal to me)… luckily I don’t even taste the spinach at all.
Frozen strawberries (I put them in my Magic Bullet glass first and pop them in the microwave for 35 seconds to soften them up. Strawberries are tough to blend frozen). I used about 7 berries.
Frozen spinach (I used a lot, filled about a quarter of the glass)
Half a banana
Scoop of hemp protein powder. I’m not sure how much I used, I didn’t measure, but probably about 2 tablespoons.
Just blend and you’re ready to drink your Swamp Smoothie!
Banana Nut Overnight Oatmeal!
This overnight oatmeal turned out delicious, and tasting almost exactly like banana nut bread. The portion is a little big but I stayed full for a few hours which is great!
1 Cup Rolled Oats
1 Medium sized Banana (chopped)
1/8-1/4 Cup of Walnuts (chopped)
1 tsp. Cinnamon
1 tsp. Agave Nectar
1 tsp. Vanilla
1/2-3/4 Cup of Unsweetened Non-dairy Milk
Mix all ingredients in bowl/jar and shake/stir thoroughly until all is mixed evenly. Leave in refrigerator overnight (or a couple of hours), and either enjoy cold or warm up and then eat!
Vegan Chewy Ginger Molasses Cookies
Click here to see the original recipe
2 cups flour
1/2 cup sugar
1 1/2 Tbsp ginger powder
1 Tbsp fresh grated ginger
1/4 + cup water (see notes)
1/4 - 1/3 cup molasses
1/3 cup melted vegan buttery spread
3/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract
1/2 tsp baking soda
2 tsp baking powder
Notes (these are notes from the original author of this recipe):
* I used white whole wheat flour from Trader Joe’s. Any flour variety will work though.
* Adding more molasses will make the cookies darker and bolder. But don’t add more than 1/2 cup - because the flavor will be too strong. Molasses is bold.
* If you sub the butter spread w/ veg oil like canola, add in an extra dash of salt.
* If your dough seems too dry - simply add water in 1 tsp intervals until the dough meshes perfectly - in a Playdough like consistency.
1. Preheat the oven to 375 degrees.
2. Soften the vegan butter spread in the microwave. Set aside.
3. In a large mixing bowl, combine the dry ingredients: flour, sugar, ginger powder,cinnamon, salt, baking soda/powder. Mix well.
4. In a separate bowl, combine the softened buttery spread, molasses, vanilla extract, grated ginger and water.
5. Combine the wet and dry ingredients and stir by hand well until all the ingredients are blended into a moist ball of dough. The dough will seem dry at first, but keep stirring and folding and it will come together. If needed add in extra water one spoonful at a time until the dough consistency is reached.
6. If you want perfectly shaped ginger cookies, you can freeze the dough for 1/2 hour then roll out the dough to cookie cutter circle shapes for baking. Or you can simply roll the dough into moist balls, dip in a coating of sugar and bake. I tried both versions and was pleased with both. (If you want crunchier, thinner Gingersnaps - roll the dough out thin, cut into thin circle shapes and bake.)
7. Bake at 375 for 8-10 minutes. Fluffy, but not hard. Cookies will firm up when they cool. Note: do not over-bake - or you will get gingerSNAPS instead of cookie chews.
8. Allow the cookies to cool at least 15 minutes before serving. They will harden as they cool as well as overnight.
***NOTE/FUNNY ANECDOTE FROM MARLEE***
So… funny story. All was going well with the recipe… or so I thought!
After pouring the wet ingredients into the bowl with the dry ingredients, I noticed that it DEFINITELY didn’t look “too dry” or like the consistency of playdough. Nope, it was WATERY! Like, I could drink it. I knew this was bad news. As I went over the ingredient list to figure out where I wen wrong, I realized that I made an incredibly stupid mistake. Where it says:
1/4 + cup water (see notes)
I interpreted that as 1/4 cup plus 1 cup. Don’t ask. I really can’t tell you how my brain came up with that. So, I kind of started to freak out a little because I really wanted these ginger cookies to turn out. Also, I’m currently unemployed and didn’t want the money I spent on the ingredients to go to waste.
So, my trusty fiancé Josh came to the rescue, as always, and as the voice of reason, told me that since I added in 4 times the recommend amount of water, I was just going to have add in 4 times the required amount of ALL the other ingredients! I took a deep breath and hoped the plan would work. Luckily I had enough of all the ingredients and added in the remaining spelt and brown rice flours that I’ve accumulated from Bulk Barn, plus, to my dismay, I had to resort to adding in some white all-purpose flour (I try to avoid it… it’s simply the least healthy option).
Want to know something? The cookies turned out fabulous! All 60 of them! Hahaha. Our roommates are going to be happy campers with all these extra cookies that need to get eaten up.
I’m a bit disappointed that I had to add in some white flour because I try to avoid it when I make my own recipes, but it really only makes up less than half of the recipe so it’s still a decently healthy recipe.
Oh, who am I kidding! Between the butter and the sugar, this isn’t exactly health food. To say the least.
BUT molasses is an excellent source of iron, and ginger is great for you. So, there!
This is a perfect example of how I’ve recently stopped obsessing over eating healthy ALL the time. It’s ok to have a treat once in a while.