Vegan Potstickers / Gyoza / Mandu Dumplings (plant-based)
They’re fun to cook, steamed on one side and fried on the other side, then dipped in a sesame soy based sauce. All the kids went back for seconds of these vegan potstickers.
stirfry
Cuban Black Bean and Vegetable Risotto (plant-based, gluten-free)
Cuban black bean and vegetable risotto is my new favorite way to eat rice! You cook the rice right in the same pot as a fragrant mix of onions, olive oil, spices, beans, broth, and potatoes.
Umami Stirfry Sauce (plant-based, gluten-free)
For this stirfry sauce, I use the umami flavors of miso, tamari, maple syrup, garlic and ginger together. It often gets the comment, “wow, what’s in this sauce?”
Moroccan Chick’n Couscous (plant-based)
What happens when you marry couscous, or little balls of pasta, with oranges, lemons, cumin-spiced Moroccan chicken, and a bright array of vegetables? Kind of a party in your mouth.
Tofu Pad Thai (plant-based, gluten-free)
Tofu and noodles are always a favorite around here, so I wanted to share our vegan version of pad thai. The creamy peanut sauce is lovely, and you can add in any veggies you have on hand for a quick and delicious dinner.