Vegan Potstickers

Vegan Potstickers

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60 minPrep Time

10 minCook Time

1 hr, 10Total Time

Ingredients
• 25 vegan wonton wrappers (see note)
• 2 tablespoons oil, divided
• Half an onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoons minced ginger
• 3/4 cup chopped mushrooms (Asian mix or oyster or shiitake or white button)
• 1 carrot, grated
• 1 cup shredded cabbage
• 1/2 cup chopped green onions
• Salt and pepper to taste
• 1 teaspoon sesame oil
• Water for steaming
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar

Instructions
1. Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the chopped onion and white parts of the green onions and fry until softened. Add the garlic and ginger and fry until fragrant – about 2 minutes. Add the mushrooms and fry for a further 5 minutes or until soft and beginning to brown. Add the carrot, cabbage, green parts of the green onion, salt and pepper and fry, stirring, until the cabbage is soft but not limp – about 2 to 3 minutes. Remove from heat and stir thorough the sesame oil. Allow to cool on the counter or in the fridge.
2. Once cool, assemble your potstickers. Place a small teaspoon of the filling in the centre of a wonton wrapper. Wet the edges of the wrapper with water. Fold the wrapper over the filling and pinch the edges together to seal. Place them upright on a plate, being careful not to let them touch or else they will stick together.
3. Heat 1 tablespoon of oil over medium-high heat in a large pan. Add the potstickers and fry until browned on the bottom – 1 to 2 minutes. You may need to work in two batches if not all your potstickers fit in the pan. Add 1/4 cup of water, cover the pan and reduce heat to medium. Allow to steam until the tops are tender and the water has evaporated – about 2 to 3 minutes. Uncover the pan and flip the potstickers onto their sides to brown on each side (optional). Remove to a serving dish.
4. In a bowl combine the soy sauce and rice vinegar to make a dipping sauce and serve alongside the potstickers.

Simple Black Bean Burrito

Simple Black Bean Burrito

Ingredients

• 2 (10 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1 teaspoon minced garlic

• 1 (15 ounce) can black beans, rinsed and drained
• 1 teaspoon minced jalapeno peppers
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro

Directions

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately 

Instant Pot Mexican Rice

15 Minute Instant Pot Mexican Rice

Ingredients

• 2 TBSP avocado oil
• 1/2 onion, chopped
• 1 tsp minced garlic
• 3/4 cup tomato sauce
• 2 cups long grain white rice
• 2 1/2 cups chicken stock
• 1/2 tsp salt
• 1/2 tsp cumin
• dash cayenne pepper

Instructions

1. Set the Instant Pot on saute and add your oil and onions. Leave the lid off and stir frequently.
2. Saute the onions for about 4 minutes and then add in the rice and garlic.
3. Saute the onions and rice for about 2 minutes, until they begin to turn a golden color.
4. Add in the tomato sauce, chicken stock, salt, cumin, and cayenne pepper and stir. Scrape the bottom so the rice doesn’t burn.
5. Close and lock the lid. Turn the Instant Pot to Manual for 8 minutes.
6. When 8 minutes is up and Instant Pot beeps, open the vent and place a towel over it. Be careful, it is very hot.
7. Serve with your favorite Mexican food, like my Authentic Cheese Enchiladas!

© Gena

Beefsteak Tomato Sandwiches On Rye

Beefsteak tomato sandwiches

• Rye bread
• Mayo/Miracle Whip
• beefsteak tomatoes
• Mushroom (sautéed)
• Onion (sautéed)
• Avocado
• Arugula (optional)
• Basil

Waffles

Pasta

ONE POT ZUCCHINI MUSHROOM PASTA 

YIELD: 6 SERVINGS

 

PREP TIME: 5 MINUTES

 

COOK TIME: 15 MINUTES

TOTAL TIME: 20 MINUTES

A creamy, hearty pasta dish that you can make in just 20 min. Even the pasta gets cooked in the pot!

INGREDIENTS:

• 1 pound spaghetti
• 1 pound cremini mushrooms, thinly sliced
• 2 zucchini, thinly sliced and quartered
• 2/3 cup peas
• 2 cloves garlic, thinly sliced
• 2 sprigs thyme
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup grated Parmesan
• 1/4 cup heavy cream

DIRECTIONS:

1. In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
2. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
3. Serve immediately.

Tacos

Black Bean Sweet Potato Tacos

15 minPrep Time

40 minCook Time

55 minTotal Time

Ingredients

• Roasted sweet potatoes
• 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
• 2 tablespoons olive oil
• 1 teaspoon of smoked paprika (the smoked flavor is amazing!)
• 1/4 teaspoon sea salt
• Spicy black beans
• 2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
• 1 small yellow or white onion, chopped
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1/4 teaspoon chili powder
• 1/3 cup water
• Sea salt and black pepper, to taste
• Tortillas and garnishes
• 8 to 10 small tortillas
• Crumbled feta
• Guacamole
• cilantro

Instructions

1. Roast the sweet potatoes:
2. Preheat the oven to 425 degrees. Toss the prepared sweet potatoes with olive oil, cayenne pepper and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway.
3. Prepare the black beans:
4. Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened (about 5 minutes). Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and 1/3 cup water. Stir, cover and reduce heat to a simmer. Cook for 5 minutes, then remove the lid and use the back of a fork or potato masher to mash up at least half of the beans. Remove from heat, stir in salt and pepper, and cover until you're ready to serve.
5. Assemble the tacos: Spread black beans down the middle of the tortilla, top with sweet potatoes and guacamole. Garnish with feta and cilantro,