Miso Cauliflower Dumplings by Stuffing: – 1 medium caulfilower, cut up into…

Miso Cauliflower Dumplings

by truffleandtoast

Stuffing:
– 1 medium caulfilower, cut up into small florets
– 2 cloves of garlic, minced
– 1 tsp ginger, grated
– 4-5 spring onions, chopped
– 1 cup mushrooms, finely diced
– 2- 3 tsp miso
– 2 tbsp soy sauce
– 1 tbsp sesame oil

*Method*
– Heat up sesame oil in a pan on medium heat. Add the cauliflower and saute for 3 mins.
– Then add the garlic and cook for a minute.
– Add the spring onions, mushrooms, ginger and miso. Saute for a minute, then add soy sauce. Mix well and set aside to cool.
– Ideally you want to blend this once its cooled down so its a consistent smooth texture.

For the skin:
– 2 cups all purpose flour
– 130 ml warm water

*Method*
– Knead the dough. I’d add in the water slowly to incorporate into the flour using chopsticks or a spoon to see if it starts to come together. Then bring it into a bowl and knead till its smooth.
– Cover with a lightly damp cloth and let it stand for 30 mins to an hour. Then roll into a long rope and cut a small chunk out of it. Keep the rest covered.
– Roll it out thinly, add the stuffing and then pleat.

“When it’s chillier outside I love eating this comforting Veggie Stew! ” By …

“When it’s chillier outside I love eating this comforting Veggie Stew! ”

By elavegan

Recipe:

Ingredients:
1 tbsp oil
1 medium white onion diced
3 medium carrots diced
5 small potatoes chopped
1 medium stalk celery with greens, finely sliced
3 garlic cloves minced
1/2 to 1 tbsp fresh thyme or 1 tsp dried (*see notes)
1/2 to 1 tbsp fresh rosemary or 1 tsp dried
1/2 to 1 tbsp fresh oregano or 1 tsp dried
1 1/2 tsp sea salt or to taste
1/2 tsp black pepper or to taste
1/3 tsp nutmeg
1/4 tsp smoked paprika
1/4 tsp red pepper flakes or less if sensitive to heat
3 cups vegetable broth or water
2 1/3 cup frozen peas (*see notes)
1/2 cup dairy-free heavy cream or canned coconut milk
2 tbsp cornstarch or arrowroot flour
1/2 cup white wine or more vegetable broth (*see instructions)

Instructions:
Heat oil over medium heat in a pan and add the onion. Sauté for about 2-4 minutes, stirring frequently.

Add carrots, potatoes, celery, garlic, and all herbs + spices. Sauté for a further one minute, then add vegetable broth.

Bring to a boil over high heat. Cook for about 5 minutes, then add the frozen peas and cook for 15 more minutes or until veggies and peas are softened.

In a small bowl, mix cornstarch with vegan heavy cream or canned coconut milk with a whisk.

Pour the milk into the stew, also add white wine (or use more broth/or plant-based milk for a creamier soup) and let simmer for a further 3-4 minutes.

Taste and adjust seasonings. Add more salt/pepper/spices to taste. You can blend half of the soup with an immersion blender to make it creamier. Enjoy! Store leftovers covered in the refrigerator for up to 3 days. The stew can be frozen!

Smokey Lentil Pasta Soup By Recipe: Heat 1 tablespoon olive oil or some vegg…

Smokey Lentil Pasta Soup

By cookingforpeanuts

Recipe: Heat 1 tablespoon olive oil or some veggie broth in a large saucepan over medium heat. Cook 1 diced white onion until translucent, about 5 minutes. Add 3 minced cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 3/4 teaspoon dried cilantro, 1/2 teaspoon dried thyme, and 1/2 teaspoon chipotle. Cook one minute more. Add 2 cups rinsed brown or green lentils and cook for 3 minutes, stirring. Add 4 cups veggie broth and bring to a boil. Reduce the heat and simmer for or about 15 minutes, or until the lentils are tender. Add more broth as needed.Stir in desired amount of cooked pasta and more veggie broth to taste. Season with salt and black pepper.
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Lemon pepper pasta! by Recipe: Ingredients⁣⁣: 1 cup cashews, soaked in boil…

Lemon pepper pasta! 

by youeatlikearabbit

Recipe:

Ingredients⁣⁣:
1 cup cashews, soaked in boiling water ⁣⁣
1 lemon, juiced and zested (or less if you don’t LOVE lots of lemon)⁣⁣
4 cloves garlic⁣⁣
1 tbsp (vegan) butter, optional ⁣⁣
1 tsp pepper ⁣⁣
1 1/2 tsp salt, to taste⁣⁣
1/8 tsp tumeric⁣⁣
3 cups reserved pasta water (begin with 1 1/2 cups)⁣⁣
⁣⁣
8-10 oz pasta of choice⁣⁣
⁣
To serve (optional):⁣
white northern beans for protein⁣
greens of choice, chopped spinach or kale⁣
⁣⁣
Boil enough water to cover cashews, pour on top of cashews and allow to soak for 15 minutes. ⁣⁣
⁣⁣
While cashews are soaking get your pasta water boiling/cooking. Roughly chop garlic, heat butter in a skillet on medium low heat and sauté the garlic for ~5 minutes until fragrant and lightly cooked. Transfer garlic butter mixture to a high speed blender (or at least one that has the 4 prongs at the bottom) with juice of lemon + zest (again start with less and increase to your liking if you aren’t a huge lemon person), pepper, salt, turmeric, and drained cashews. Right before pasta is done reserve 3 cups of pasta water, set aside. Drain pasta, transfer back to pot. Add 1 1/2 cup of reserved pasta water to the blender. Blend on high speed until a super smooth consistency. Give it a taste and adjust flavor to your liking. Give it another blend just to make sure it’s extra smooth  pour over pasta tossing to combine. Have heat on medium low and allow to thicken. Adding more pasta water to thin if needed. ⁣⁣
⁣⁣
I served mine with more pepper, hemp hearts, and black sesame seeds for color.