Showing posts tagged potstickers
Farmer’s Market Stir Fry This is a yummy “everything but the kitchen sink” stir fry inspired by a basket full of fresh veggies from the farmer’s market. I kept the flavors simple to highlight the veggies’ sweetness and crunch, then topped the dish off with potstickers and tofu so I would actually get full. Modify using whatever ingredients you have lying around.  You’ll need: Oil (olive, coconut, etc.) Green (or traditional) garlic, chopped Delicious fresh veggies- I used red cabbage, yellow onion, carrots, swiss chard, and (frozen) peas Tamari or soy sauce Rice vinegar Nutritional yeast Trader Joe’s Soyaki sauce Plant protein of choice (I used tofu cubes) Frozen potstickers (TJ’s makes some tasty veggie ones that aren’t too full of junk) To make: Sauté onion until translucent. Add green garlic, cook one minute or until fragrant. Add slow cooking veggies (i.e. carrots and cabbage), cook until crunchy-tender.* Add quick cooking vegetables (chard, peas). Add a dash of Tamari, a splash of vinegar, and a little water. Cover with a lid for a minute or two until veggies soften. Remove lid and stir frequently until veggies are just under-cooked. They will continue to soften in the hot pan. In the meantime, fry up cubes of plant protein in a separate pan. When they get crispy and golden brown on the outside, add a little Soyaki and nutritional yeast. Cook until liquid evaporates. Cook frozen potstickers. Add potstickers and plant protein to veggies. Add more Tamari, vinegar and nutritonal yeast to taste. Serve with your favorite hot sauce. *What the hell does that mean? Well, kinda what it sounds like. You want your veggies to be soft enough that you no longer sound like a dinosaur crushing bones beneath its teeth when you bite down and your little sister screams at you that you’re a “mean old chew-loud”, but not so soft that they get mushy while you cook the rest of your vegetables. So… ya know… crunchy-tender. -E View high resolution

Farmer’s Market Stir Fry

This is a yummy “everything but the kitchen sink” stir fry inspired by a basket full of fresh veggies from the farmer’s market. I kept the flavors simple to highlight the veggies’ sweetness and crunch, then topped the dish off with potstickers and tofu so I would actually get full. Modify using whatever ingredients you have lying around. 

You’ll need:

  • Oil (olive, coconut, etc.)
  • Green (or traditional) garlic, chopped
  • Delicious fresh veggies- I used red cabbage, yellow onion, carrots, swiss chard, and (frozen) peas
  • Tamari or soy sauce
  • Rice vinegar
  • Nutritional yeast
  • Trader Joe’s Soyaki sauce
  • Plant protein of choice (I used tofu cubes)
  • Frozen potstickers (TJ’s makes some tasty veggie ones that aren’t too full of junk)

To make:

  • Sauté onion until translucent.
  • Add green garlic, cook one minute or until fragrant.
  • Add slow cooking veggies (i.e. carrots and cabbage), cook until crunchy-tender.*
  • Add quick cooking vegetables (chard, peas).
  • Add a dash of Tamari, a splash of vinegar, and a little water.
  • Cover with a lid for a minute or two until veggies soften. Remove lid and stir frequently until veggies are just under-cooked. They will continue to soften in the hot pan.
  • In the meantime, fry up cubes of plant protein in a separate pan. When they get crispy and golden brown on the outside, add a little Soyaki and nutritional yeast. Cook until liquid evaporates.
  • Cook frozen potstickers.
  • Add potstickers and plant protein to veggies. Add more Tamari, vinegar and nutritonal yeast to taste. Serve with your favorite hot sauce.

*What the hell does that mean? Well, kinda what it sounds like. You want your veggies to be soft enough that you no longer sound like a dinosaur crushing bones beneath its teeth when you bite down and your little sister screams at you that you’re a “mean old chew-loud”, but not so soft that they get mushy while you cook the rest of your vegetables. So… ya know… crunchy-tender.

-E

N’s Famous Veggie Soup This is my best, tastiest, most widely known recipe. My family started making a version of this soup in high school, and since we made it every morning it became known as ‘morning soup’. When I went off to college I began making my own improved versions. It varies every time I make it depending on what I have in the house, but there are a few staple ingredients. It’s pretty light (which means I can eat about 6 bowls in one sitting). I use Better Than Bouillon Veggie Broth, which comes in a jar at natural food stores or Whole Foods. It’s a great base for any soup, and I like it better than veggie broth cubes. My veggies really vary, but this version has red onion, frozen peas, kale, carrots, and purple cabbage. I often use frozen edamame (soybeans), broccoli, cauliflower or brussel sprouts.  I usually add a grain, either cooked brown rice at the end or soba or udon noodles when its close to being done. I also often add Trader Joes Thai Gyoza, which are frozen potstickers that taste like wontons when they are in soup. When you’re making the soup, just keep tasting veggies to see when they seem cooked; since there is a lot of freedom on what you add, it’s hard to give specific cooking times.  Ingredients: 1 or more spoonfuls of Better than Bouillon Veggie Broth  Onion of your choice Soy Sauce Rice Vinegar Lemon juice Sriracha or other Hot Sauce Fresh or Powdered Garlic Veggies of your choice, cut into small pieces Tofu, cut into small pieces Grain of your choice Optional Potstickers Optional Nutritional Yeast Directions: Boil water in a medium or large pot While you wait for the water to boil, chop your veggies and tofu into similar sized pieces and mince the garlic Add a spoonful of Better Than Bouillon and mix it into water Add garlic and onions to the pot and let them cook for a few minutes Add veggies depending on their cooking times (so I added carrots, then cabbage, the frozen items, then kale, with a minute or two in between each one) When there is about 6 minutes left, add noodles if desired Add tofu If you’re using cooked rice, put it in when the soup is almost done Add soy sauce, rice vinegar, lemon juice and hot sauce to taste, and more veggie broth if needed Turn off heat and serve, sprinkle nutritional yeast on top Happy Souping! -N View high resolution

N’s Famous Veggie Soup

This is my best, tastiest, most widely known recipe. My family started making a version of this soup in high school, and since we made it every morning it became known as ‘morning soup’. When I went off to college I began making my own improved versions. It varies every time I make it depending on what I have in the house, but there are a few staple ingredients. It’s pretty light (which means I can eat about 6 bowls in one sitting). I use Better Than Bouillon Veggie Broth, which comes in a jar at natural food stores or Whole Foods. It’s a great base for any soup, and I like it better than veggie broth cubes. My veggies really vary, but this version has red onion, frozen peas, kale, carrots, and purple cabbage. I often use frozen edamame (soybeans), broccoli, cauliflower or brussel sprouts. 

I usually add a grain, either cooked brown rice at the end or soba or udon noodles when its close to being done. I also often add Trader Joes Thai Gyoza, which are frozen potstickers that taste like wontons when they are in soup. When you’re making the soup, just keep tasting veggies to see when they seem cooked; since there is a lot of freedom on what you add, it’s hard to give specific cooking times. 

Ingredients:

  • 1 or more spoonfuls of Better than Bouillon Veggie Broth 
  • Onion of your choice
  • Soy Sauce
  • Rice Vinegar
  • Lemon juice
  • Sriracha or other Hot Sauce
  • Fresh or Powdered Garlic
  • Veggies of your choice, cut into small pieces
  • Tofu, cut into small pieces
  • Grain of your choice
  • Optional Potstickers
  • Optional Nutritional Yeast

Directions:

  1. Boil water in a medium or large pot
  2. While you wait for the water to boil, chop your veggies and tofu into similar sized pieces and mince the garlic
  3. Add a spoonful of Better Than Bouillon and mix it into water
  4. Add garlic and onions to the pot and let them cook for a few minutes
  5. Add veggies depending on their cooking times (so I added carrots, then cabbage, the frozen items, then kale, with a minute or two in between each one)
  6. When there is about 6 minutes left, add noodles if desired
  7. Add tofu
  8. If you’re using cooked rice, put it in when the soup is almost done
  9. Add soy sauce, rice vinegar, lemon juice and hot sauce to taste, and more veggie broth if needed
  10. Turn off heat and serve, sprinkle nutritional yeast on top

Happy Souping!

-N