Vegetarian Pad Thai

Ingredients

Noodles & Veggies

  • One block extra firm tofu, cut into bite size cubes
  • Four cloves garlic, diced
  • Two medium yellow squash, sliced
  • Two bell peppers, sliced (any color works!)
  • Two cups of bean sprouts
  • One white or yellow onion, sliced
  • 2 tablespoons sesame oil
  • 1 package Pad Thai noodles, soaked and softened according to package

Sauce

  • 1/4 cup brown sugar
  • 1/2 cup soy sauce
  • Two tablespoons siracha hot sauce
  • Juice of two limes

To garnish

  • One bunch scallions, diced
  • 1 cup peanuts, roughly chopped

Directions

1) Put sesame oil, tofu, and garlic in wok. Stir until tofu begins to lightly brown.

2) Add all other veggies. Cover with lid to soften, stirring periodically.

3) When veggies are softened, add noodles and sauce. Stir until well combined and hot.

4) Serve with green onions and peanuts.

Potato & Cheese Pierogi

David and I fell in love with pierogi (or vareniki) when we travelled to Russia in November 2014. This past fall, we discovered this amazing Polish diner about 45 minutes from where we live.

Last night, I finally decided to try to make pierogi at home from scratch! They are surprisingly easy to make, but admittedly, pretty time consuming. They are incredibly delicious, though!

Adapted from King Arthur

Yields ~40 pierogi

Ingredients

Dough

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup sour cream
  • 4 tablespoons butter, softened

Filling

  • 1 lb potatoes (yukon gold or russet potatoes work well), or approximately 2-3 small potatoes
  • 1/2 teaspoon salt (for the water to cook the potatoes in)
  • 1/2 cup milk
  • 1 tablespoon butter
  • 1 cup sharp cheddar cheese, shredded

To Serve

  • Butter (~4 tablespoons for all the pierogi)
  • 4-5 green onions, diced
  • 1/2 small onion, diced
  • Extra sour cream

Directions

  1. You’re going to start by making the dough. Combine the flour and salt, then use an electric mixer to stir in the egg.
  2. Add the sour cream and butter. Keep mixing until a dough forms. It will be moist, but should become less sticky.
  3. Put the dough in a sealed container and refrigerate for at least 30 minutes (up to 48 hours).
  4. While the dough is cooling, make the filling! First up is making the mashed potatoes.
  5. Peel and quarter the potatoes. Put them in a pot and add cold water until they are covered by at least 1″. Add the salt. Bring the pot to a boil, then reduce to a simmer and cook for ~15 minutes.
  6. While the potatoes are cooking, heat the 1/2 cup milk and 1 tablespoon butter until the butter has melted.
  7. When the potatoes are done, drain the water and put the potatoes in a bowl. Pour the milk/butter on top. Using a potato masher, mash the potatoes with the milk/butter. Be careful not to overmash!
  8. While the mashed potatoes are still warm, stir in the 1 cup sharp shredded cheese. Your filling is complete!
  9. Now it’s time to fill the pierogi! Take half of the dough out of the refrigerator. Roll it out so it’s ~1/8″ thick. Use a 2″ round cutter to cut out the pierogi. Take the scraps of dough and re-roll to cut more circles. When you finish with the first half, you can do the same with the other half of the dough.

  10. Place 1 teaspoon filling on each circle. Fold the circle of dough in half to form a pocket. Press the dough closed with your fingers, then press the seal with the tines of a fork. Flip the pierogi over and use the tines of the fork on the other side too.

  11. You can freeze the pierogi (King Arthur recommends doing so for up to a month), refrigerate them over night, or cook immediately!
  12. To cook the pierogi, bring a large pot of salted water to a boil. Add the pierogi so that they are not touching/sticking to each other. (If you’re cooking all the pierogi, you will have to do this in batches.) When the pierogi float, they are done! (Mine, which were not frozen, took ~5 minutes.) Drain the pierogi.
  13. Warm the butter in a skillet. Add the pierogi, onion, and 1/2 the green onions. Cook until lightly browned.
  14. Serve with extra green onions and sour cream!

Veggie Dumplings

IMG_0838

These were a lot of work, so I don’t know how often we’ll be making them. But they are tasty. You can either steam them or fry them. (The fried ones are better though…trust me!)

Ingredients

  • 1/2 cup grated carrots
  • 1/2 head cabbage, diced
  • 1 cup mushrooms, diced*
  • 2 scallions, diced
  • 2 tablespoons fresh ginger, minced**
  • 1 handful cilantro, diced
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon siracha
  • 1 egg, beaten
  • 1 12oz package wonton wraps***

To serve

  • Soy sauce (or other dipping sauce of your choice)
  • Scallions, diced

*I used baby bella mushrooms

**I used Ginger People’s minced ginger, which comes in a jar, to save time

***I used Nasoya brand, which they carry at our regular grocery store

Directions

1. In a large mixing bowl, combine the carrots, cabbage, mushrooms, scallions, ginger, cilantro, soy sauce, sesame oil, siracha, and egg. Stir to combine.

IMG_0666 IMG_0669 2

2. To make the dumplings, put a spoonful of the filling in the center of each wrapper. Brush the edges of the wrapper lightly with water. Shape how you’d like (see below for an example) and repeat until wrappers and filling run out.

IMG_0692
These have a little too much filling. Add less than this to make folding and shaping easier!

IMG_0740

3. Now they’re ready to steam or fry!

For steaming, I brought 1/4″ of water to a simmer in a pot, put a steamer basket inside, and placed the dumplings in a single layer, not touching one another. Steam for ~10 minutes over medium heat.

For frying, I drizzled sesame oil in a pan and cooked until lightly brown.

4. Serve with soy sauce (or dipping sauce of your choice!) and more scallions.

One Pot Vegetarian Pho

IMG_0371

Pho, if you aren’t familiar, is a Vietnamese soup that consists of broth + rice noodles + vegetables (traditionally meat) + lots of toppings.  I used a few different recipes for inspiration (here and here and here), but I was totally unwilling to use three different pots–one for the noodles, one for the broth, and one for the veggies. (I couldn’t even think about washing that many dishes.) So, here I present to you, one pot vegetarian pho!

Ingredients

Serves 4-6

  • 1 yellow onion, chopped
  • 5 cloves garlic, diced
  • 5 whole cloves
  • 1/4 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1 cinnamon stick
  • 1 tablespoon soy sauce
  • 2″ fresh ginger, peeled and sliced
  • 8 cups broth (I used 4 cups vegetable broth, 4 cups miso ginger broth)
  • 1 package extra firm tofu, chopped
  • 1 cup carrots, sliced
  • 2 cups broccoli, cut into florets
  • 1 14oz package rice noodles

Toppings

  • 1 bunch green onions, diced
  • 3-5 jalapeno peppers, sliced (I used red, but green are great too)
  • 1 cup basil leaves
  • 2 cups bean sprouts
  • 1-2 limes, cut into wedges

Directions

  1. In a pot over medium heat, cook the onion and garlic until the onion is slightly softened. Stir frequently.
  2. Add the cloves, coriander, cumin, cinnamon stick, soy sauce, and ginger. Stir until the onion and garlic are well-coated.
  3. Add the broth and carrots, then bring to a boil.
  4. When it reaches a boil, reduce heat and simmer for ten minutes.
  5. Add the broccoli, tofu, and rice noodles. Cook over medium heat for 5-10 minutes, until the noodles are soft.
  6. Serve with lots of toppings!

IMG_0377 IMG_0442IMG_0506

Very Quick Black Bean Salsa Soup

IMG_0996

This soup is really easy and fast to make. I love the combination of pureed and whole black beans. It’s thick and filling. I used hot salsa for a bit of a kick! We ate this with jalapeño cornbread, which I highly recommend.

Ingredients

  • Four 15oz cans black beans, drained and rinsed
  • 1/4 cup of water
  • 2 cups of your favorite salsa
  • 2 cups vegetable broth
  • 2 tablespoons of chili powder
  • 1/2 bunch diced green onions, to serve
  • Plain yogurt or sour cream, to serve (optional)

Directions

Serves 4-6

  1. In a food processor, blend two cans of black beans with 1/4 cup of water.
    IMG_0858
  2. In a pot, combine the mashed black beans, the two cans of unmashed beans, the salsa, the vegetable broth, and the chili powder.
  3. Bring the soup to a boil, stirring occasionally.
  4. Serve with green onions, along with a scoop or two of yogurt! Serve with jalapeño cornbread.
    IMG_0924