Vegan Soup Dumplings By . Recipe: . Broth 2 cup water, 1 tbl tamari, 1 tbl ve…

Vegan Soup Dumplings

By thevegansara
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Recipe:
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Broth 2 cup water, 1 tbl tamari, 1 tbl veggie broth, 1 1/2 tsp agar agar Wrapper 200 g flour (double zero flour recommended but you can use all purpose flour), 2 tsp neutral oil, 1/2-3/4 cup hot water. Filling 4 ounces store bought pre pressed extra firm tofu (1/2 cup when packed), 1/4 cup dried shitaki mushrooms (6-7 ct) hydrated in cold water then finely chopped, 3 green onions finely chopped (whites & light green parts), 1/4 cup each of cabbage & carrots shredded & finely chopped, 1/2 tbl sesame oil, 1 tsp dark soy sauce, 1/2 tsp salt, 1/2 tsp sugar, 1/4 tsp white pepper, 1/4 tsp garlic powder, 1/4 tsp ginger powder Makes 20-22 dumplings.
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Instructions:
 On stovetop bring broth ingredients to a boil for about a minute while stirring. Pour in a shallow pan. Put in fridge at least one half hour till agar sets & is firm.
In a food processor add flour, process on high, slowly add hot water & oil. It will soon form a smooth ball. Then knead with hands a couple of minutes. Wrap with kitchen towel & rest 1 hr
 For the filling mash tofu in the a bowl till crumbly. Add the rest of filling ingredients.
Once agar has set use a knife to finely dice into tiny cubes. Add half of the agar to the filling.
 Cut dough into three equal pieces. Take one piece, wrap remaining pieces. On a well floured surface, roll into a log about 3/4 in thick, cut into 1 1/2 in pieces. Roll each piece into a 4 in disk leaving the center thicker than the edges. Make sure edges are thin for easy pleating.
To assemble add 1 tbl of filling to the center of dumpling wrapper. Top with 1 tsp of remaining agar. Pleat to seal. Repeat. Check highlights for pleating demo  or an easier option just fold the top, bottom, left, & right edges & them join in the middle & firmly seal open seams with fingers.
In a steamer lined with parchment paper steam dumplings 8-10 min till broth returns to a liquid.Enjoy.

PEANUT SESAME NOODLES by Good for 2-3 servings 180g dry rice noodles or othe…

PEANUT SESAME NOODLES

by thefoodietakesflight

Good for 2-3 servings

180g dry rice noodles or other noodles
½ medium red onion, sliced into strips
½ cup sliced bell peppers, sliced into strips*
1/2 medium carrot, sliced into strips*
2 tbsp sesame oil (highly recommend, but feel free to use other oil)
Chopped spring onions, for topping
Sesame seeds, for topping

note *veggies are really up to you! You can use what you have available!

SAUCE
¾ cup warm water
2.5 tbsp peanut butter (I used slightly salted and sweetened peanut butter)
3 cloves garlic, minced
2 tbsp sesame oil (highly recommend, but feel free to use other oil)
2 tbsp maple syrup or other liquid sweetener, can be subbed with sugar
4 tbsp soy sauce, or to taste
1 tsp sriracha (optional), adjust according to desired spice

CORNSTARCH SLURRY
1/2 tbsp cornstarch + 1 tbsp room temperature water, mixed into a slurry

STEPS
Pour boiling hot water over the noodles. Carefully break apart. Leave to sit for a few minutes until pliable and half-cooked. Drain the water afterwards.
Mix all sauce ingredients EXCEPT the cornstarch slurry in a bowl until smooth. Adjust flavours based on desired taste. Set aside.
In a large pan, heat the 2 tbsp sesame oil or other oil. Sauté the onions, bell peppers, and other veggies.

Add in the tofu and other veggies you’re using. Sauté until tender.
Add in the noodles. Pour in the sauce while mixing the noodles.
Cook for another 3-5 minutes on medium to high heat. Pour in the cornstarch slurry and mix well until sauce has thickened and is absorbed by the noodles.
Turn off heat. Top with sesame seeds and spring onions, if using. Enjoy while hot!

Super easy Vegan garlic bread pizza! . by . Recipe For the Pizza Dough 2 cup…

Super easy Vegan garlic bread pizza!
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 by beckyexcell
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Recipe For the Pizza Dough
2 cups (250g) All Purpose Flour
1.5 tsp Salt
1 tsp Instant Yeast
garlic oil
Olive oil
fresh parsley
salt

Instructions
Sift the flour into a mixing bowl and add the salt and instant yeast. Pour in the warm water (not hot) and mix into a big ball of dough. Flour your hands liberally and then begin to knead the dough, adding flour in at regular intervals while you knead the dough to stop it sticking to your hands. Knead for 4-5 minutes. At the end the dough should be very tacky but not at all inclined to stick to your hands anymore. Place the dough back into the bowl, cover with a towel and leave to rise for 1 hour.
Cut out two pieces of parchment paper to roughly the same size as your pizza stone, and then place your pizza stone into the cold oven. Switch on the oven and turn it to 460°F (240°C) and allow the oven and pizza stone to heat together for 1 hour.
When the dough has risen after an hour, divide it into two balls. Dust some flour onto the first sheet of parchment paper that you cut out, place the ball of dough on top and then roll it out with a rolling pin to the edges of the parchment paper. The dough may be inclined to keep pulling back, just keep rolling it out.
slide the pizza with the parchment paper underneath it onto a wooden board.
Open the oven and carefully slide the pizza with the parchment paper from the wooden board onto the blazing hot pizza stone as quickly as you can and close the oven. Bake for 8 minutes.
After 8 minutes open the oven and using a spatula gently lift the pizza up, it should be lightly browned underneath. If it’s lightly browned underneath and the toppings are nicely melted, then it’s done.
Get the wooden board and carefully pull on the parchment paper to transfer the pizza and parchment paper back onto the wooden board.
Allow the oven and pizza stone a little time to heat up again to full heat between pizzas before repeating the process with the second pizza.
brush with garlic oil, oil, fresh parsley and salt. Enjoy!

Super comforting and easy to make chickpea pasta! by . Recipe: . INGREDIEN…

Super comforting and easy to make chickpea pasta!

 by earthofmariaa
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Recipe:
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INGREDIENTS:
2 1/2 cups pasta of choice
2 cloves garlic, chopped
1 medium onion, diced
2 tbsp tomato paste
1 carrot, chopped
1/2 can coconut milk
2 tbsp nutritional yeast
2 tsp dried basil
1 can chickpeas, drained and rinsed
1/4 cup vegan cheese
Salt to taste
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INSTRUCTIONS:
Cook the pasta according to packaging instructions. Meanwhile, sauté onion and garlic for 2 minutes, then add the tomato paste, carrot, coconut milk ad nutritional yeast. Cook for 4-5 minutes more, stirring frequently, until the carrot softens, then add the dried basil, chickpeas and vegan cheese. Next, add drained and rinsed pasta together with 1/4 cup pasta water. Stir and season to taste with salt before serving. Enjoy!