Category: Dinner

“Pork” Gyoza



Cook Time: 1 hour
Servings: 50 gyoza

Ingredients

  • 4cups finely shredded or chopped cabbage
  • 2 tablespoon olive oil, divided
  • 3 scallions
  • 2 cloves garlic
  • 1 tablespoon grated ginger
  • 1/2 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 8 ounces Beyond ground beef
  • 50 gyoza or dumpling wrappers
  • 2 tablespoon soy sauce (for dipping sauce, optional)
  • 1 tablespoon rice vinegar (for dipping sauce, optional)

Directions

Sauté the cabbage with 1 tablespoon oil in a large skillet over medium heat until wilted to half its volume. Transfer the cabbage to a large bowl.

Slice the scallions, mince the garlic, and grate or chop the ginger. Add the onions, garlic, ginger, soy sauce, sesame oil, and Beyond beef to the bowl with the sautéed cabbage. Massage the mixture with your hands until it is evenly mixed and slightly sticky or tacky in texture.

Spoon about 1 teaspoon (or more if you dare) of the “pork” mixture into the center of a wrapper. Dip a finger in water and wet the outer rim of the wrapper. Fold the wrapper over the filling and pinch the edges to close.

When ready to cook the gyoza, heat 1 tablespoon oil in a non-stick skillet over medium heat. Working in batches, add the gyoza with the seam side up, and fry until the bottom is golden brown and crispy. Using the lid as a shield, pour about 1/4 to 1/3 cup water into the skillet and quickly place the lid on top to contain the steam and splatter. Let the gyoza steam in the skillet for 1-2 minutes, or until most of the liquid has boiled away. Remove the lid and let the gyoza cook for a minute more, or until the bottom is crispy again. Serve hot. Optionally include a dipping sauce of 2:1 soy sauce and rice vinegar.

How to freeze: Place uncooked gyoza on a lined cookie tin, making sure the gyozas aren’t touching each other. Fully freeze on the tin. Transfer to a ziplock back and freeze until ready to cook.

Cooking frozen gyoza: Increase steaming time by ~3 minutes.


Flour Tortillas



Cook Time: 1 hour
Servings: 16

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/3 cup olive oil (or other neutral-flavored oil)
  • 1 cup warm water

Directions

Combine flour, salt and baking powder in a mixing bowl and stir until well combined.

Make a well in the center of the dry ingredients and add the oil and water. Mix until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.

Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth. Alternatively, knead in a stand mixer on low for 1-2 minutes.

Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.

After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will stick together.

When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.

Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.

Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.


Vegan Oatmeal Burger


Cook Time: 1 hour Servings: 8-10 burgers

Ingredients

  • 4 cups water
  • 1/2 cup soy sauce
  • 1 tablespoon onion , chopped
  • 2 cloves garlic , minced
  • 1/4 cup nutritional yeast flakes
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon Cayenne pepper (optional)
  • 4 cups quick cooking oats
  • 1 cup cooked rice or quinoa
  • 1 cup chopped walnuts
  • 1/2 cup cooked black beans
  • 1 tablespoon ground flax seeds


Directions


Preheat oven to 400 degrees. Bring water to a boil. Add soy sauce, onions, garlic, nutritional yeast, Italian seasoning, and cayenne. Mix until combined. Add oats, rice/quinia, walnuts, black beans, and flax seeds. Reduce heat and stir until liquid is absorbed, about 2 mins. Form patties, and put on a greased baking sheet. Bake at 400 degrees for 30 mins, turning halfway. Alternatively, grill on a pan, or par cook and freeze until ready to grill.

Vegan Mozzarella (for Pizza)



Cook Time: 15 mins + soaking cashews
Servings: for 2 pizzas

Ingredients

  • 1/4 C raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
  • 1 C hot water
  • 2 T + 1 t tapioca starch
  • 1 T extra virgin olive oil (optional)
  • 1 small garlic clove, minced
  • 3/4 t sea salt
  • 1 t fresh lemon juice

Directions

Makes a vegan mozzarella similar to fresh-pulled mozzarella. Burns and melts, and is ideal for topping on 2 pizzas. Wouldn’t use raw.

Blend all ingredients together in a high-speed blender until completely smooth, about 1 minute (it will be a watery consistency).

Pour into a small saucepan and cook, stirring constantly over medium high heat. After a couple of minutes the mixture will start to look weird, like it’s curdling or separating. This is totally normal, reduce heat to medium and KEEP stirring so you don’t burn the cheese to the bottom of the pot. Keep cooking and stirring until really thick (about 2-3 more minutes) and the mixture becomes like a cohesive mass of melted dairy cheese and stretches.

Remove from heat and let cool a bit while you assemble the pizzas.


Tempeh Simmered with Tomatoes and Sauerkraut



Ingredients

  • 1 T olive oil
  • 2 8 oz packages of tempeh, poached and cut into 1/2″ wide by 1/2″ thick strips
  • 2 c sauerkraut, drained
  • 1 14.5 oz can diced tomatoes, drained
  • 1 t light brown sugar
  • salt and freshly ground pepper
  • 1 T minced fresh parsley leaves

Directions

Heat the olive oil in a large saucepan over medium heat. Add the tempeh and cook until browned all over, 5-6 minutes.

Gently stir in the sauerkraut, tomatoes, brown sugar, and salt and pepper to taste. Reduce the heat to low and simmer, stirring occasionally, until the flavors blench and the tomatoes are saucy, about 15 minutes.

Sprinkle with the parsley and serve hot.


Tofu with Cabbage and Peanut Sauce



Serves 4

Preparation time: 1 1/2 hrs


Ingredients

  • 6 T peanut butter
  • 4 T rice wine vinegar
  • 2 T cilantro, chopped
  • 2 cloves garlic, minced
  • 8 t soy sauce
  • 4 t brown sugar
  • 2 t chili oil
  • 1 t salt
  • 2 c brown rice
  • 1 lb Savoy cabbage, quartered and sliced
  • 1 lb tofu, cubed
  • 3 T cilantro, chopped
  • 1 T cashews, roasted
  • 1 dash gomashio
  • 4 T sesame oil

Directions

Mix 1st 8 ingredients together for sauce, add 4-6 T of warm water to thin as desired. Pressure cook Basmati brown rice for 22 minutes. Sauté cubed tofu in hot oil until golden then add 1/4″ thin sliced cabbage, gomashio to taste, and roasted cashews. Serve tofu/cabbage on top of rice with sauce.

Vegetarian TVP and Tofu Loaf



Ingredients

  • 1 10oz package frozen spinach, thawed
  • 2T vegetable oil
  • 1 onion, finely chopped
  • 1 vegetarian bouillon cube
  • 1 3/4c boiling water
  • 2c TVP
  • 1lb silken tofu
  • 1c gluten flour OR 3/4c whole wheat flour
  • 1T nutritional yeast flakes
  • 1 1/2t salt
  • 1t garlic powder
  • 1t poultry seasoning
  • 1/2t onion powder
  • 3T vegetable oil

Directions

Steam the spinach and drain well.

Heat the 2T vegetable oil in a medium frying pan over medium heat. Cook the onion, stirring occasionally, until transparent, about 5 minutes.

Dissolve the bouillon cube in boiling water. Add the TVP and let stand for about 10 minutes.

Preheat the oven to 350 degrees.

Pat the tofu dry, then mash. In a large bowl, combine the TVP, spinach, and tofu. Stir in the remaining ingredients and pour the mixture into a lightly greased 8 1/2″ x 4 1/2″ loaf pan. Smooth the top and bake for 45 minutes, or until brown on top.

If the loaf begins to get too brown on top, cover with aluminum foil. Serve with veggie gravy!


Spicy Italian Vegetarian Sausage



Makes 8 links

Ingredients

  • 2 1/4c vital wheat gluten
  • 1/2c nutritional yeast flakes
  • 1/4c chickpea flour
  • 2T Bill’s Best Chik’Nish Seasoning
  • 2T granulated onion
  • 1-2T fennel seed, optional
  • 2t coarsely ground pepper
  • 2t ground paprika
  • 1t dried chili flakes, optional
  • 1t ground smoked paprika
  • 1/2t dried oregano
  • 1t salt
  • 1/8t ground allspice
  • 2 1/4c cool water
  • 6-8 cloves garlic, minced or pressed
  • 2T olive oil
  • 2T soy sauce

Directions

In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil, and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another T of water or as needed.

Scoop 1/2c dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling.

Variation: You can shape the dough into little patties instead of links. If you don’t want to use aluminum foil, you can wrap the links in damp muslin or tea towel and tie ends with cotton twine.


Tempeh Meatballs



Minutes to prepare: 15

Minutes to cook: 35

Servings: 6 (24 Meatballs)


Ingredients

  • 2 8 oz packages of soy tempeh
  • 1/2 c quinoa flour (or [whole* *wheat](http://recipes.sparkpeople.com/recipe-detail.asp?recipe=633944) other grain flour)
  • 1/2 c balsamic vinegar
  • 1/4 c olive oil
  • 1 t garlic powder
  • 1 t onion powder
  • 1/2 t black pepper
  • 1/2 t red chili flakes
  • 3/4 t salt
  • 1 T fresh thyme, finely chopped, or 1 t dried thyme

Directions

Cut the tempeh into 1 inch cubes and steam for 15 minutes.

Pre-heat the oven to 350 degrees.

Place the steamed tempeh and all other ingredients in a food processor or large bowl. Process or use a potato masher (or your hands if the tempeh has cooled) until the tempeh is completely broken up and everything comes together.

Lightly grease or spray a cookie sheet. Form the tempeh into ~1 inch meatballs and place on cookie sheet. Bake in the oven until browned, about 20 minutes.

If freezing, make sure to allow these to cool completely before doing so. Otherwise the water vapor will make them quite hard to get out after they have frozen together.


Pad Thai



Ingredients

  • 8 oz rice noodles, cooked accordingly to package note: be careful not to overcook or they will be pasty
  • 8 oz extra firm tofu, drained and cubed
  • 1 t chopped garlic
  • 2 T red chili pepper sauce (sweet, not hot)
  • 2 T brown sugar
  • 1/8 c rice vinegar
  • 1/8 c soy sauce
  • 1/2 bunch scallions sliced in 1/2″ pieces
  • 2 c bean sprouts
  • baby corn, snow peas (optional)
  • 1 lime
  • 1/2 c unsalted peanuts, chopped
  • fresh cilantro, chopped (approx. 1/2 c)
  • 1 T olive oil
  • 1 t sesame oil

Directions


Mix red pepper sauce, brown sugar, rice vinegar, roy sauce, and juice of
1/2 lime in small bowl. Set aside.

Fry tofu in olive and sesame oil until light brown. Add garlic and sauté
1 minute. Remove from pan.

Stir fry baby corn and snow peas for 1 minute. Add rice noodles and
sauce mixture. Return tofu to pan. Stir in scallions and bean sprouts.

Add chopped peanuts and cilantro. Remove from heat. Garnish with
remaining lime cut into sections.