Mustard Green and Edamame Dumplings

 

Ingredients:

• ¾ cup brown basmati rice
• Fresh ginger
• 2 garlic cloves
• 6 oz mustard greens
• 1 bell pepper
• 2 scallions
• ½ cup edamame
• ¼ cup tamari
• 3 tbsp rice wine vinegar
• 1 tbsp + 1 tsp sesame oil
• 1 tbsp Sambal Oelek
• 12 vegan wonton wrappers
• 1 tbsp vegetable oil
• Salt and Pepper

Preparation:

1. Add the brown rice and 1 ½ cups water to a small saucepan. Bring to a boil, reduce heat to low, and cover. Cook until rice is tender and water is absorbed, about 18 to 20 minutes. Meanwhile, peel and mince the ginger and mince the garlic. Rinse mustard greens and remove tough stems. Discard stems and chop leaves. Rinse bell pepper and scallions. Slice scallion thinly and finely chop the bell pepper.

2. Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat. Add half the ginger and half the garlic and cook until fragrant, about 30 seconds. Add mustard greens, edamame, 1 tbsp tamari, and 1 tbsp rice wine vinegar. Cook until mustard greens begin to wilt and remove from heat. Add half the scallion and season with salt and pepper. Remove dumpling filling from heat to cool slightly.

3. In a small bowl, combine 2 tbsp tamari, remaining 2 tbsp rice wine vinegar, 1 tsp of sesame oil, the sambal, and mix. At this point, you should still have reserved 1 tbsp tamari and 1 tbsp sesame oil, along with the remaining garlic, ginger, and scallion.

4. Place cooled dumpling filling in a food processor and pulse to chop the ingredients finely. Fill a small bowl with ¼ cup cold water. Lay out the wonton wrappers. Measure a tablespoon of filling into the center of each wrapper. Dip your finger into the water and wet the top half of the wrapper edge. Fold the wrappers over the filling and press down to seal, pinching the edge tightly together.

5. Wipe clean your skillet, place over medium-high heat, and add the remaining 1 tbsp of sesame oil. Add the remaining ginger and garlic and cook until fragrant, about 30 seconds. Add the bell pepper, cook another minute, and then add the remaining 1 tbsp of tamari and remaining scallion. Stir in the cooked rice, and season with salt and pepper. Cover to keep warm.

6. Bring 2 cups water to a boil in a medium saute pan with a lid. Place the dumplings in the pan (or, use a bamboo steamer), cover, and let them steam in the boiling water for 2 to 3 minutes or until the wrappers become translucent. Using a slotted spoon, scoop them out onto a plate or paper towel. Divide the lucky dumplings and ginger fried rice between your plates. Serve with the dipping sauce, and enjoy!

https://www.purplecarrot.com/plant-based-recipes/mustard-green-and-edamame-dumplings-with-ginger-fried-rice

Black Bean and Kale Tacos

 

Ingredients:

• 8 small flour tortillas
• 50g (1.5oz) feta, crumbled
• 5-10 cherry tomatoes
• A handful of sliced fresh cilantro/coriander
• 1 can of black beans (don't drain them)
• 2 cloves of garlic, crushed
• 2 tsp oregano
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp chili powder
• 1 tsp smoked paprika
• 75g (2oz) of roughly chopped kale
• Juice of 1 small lime

Preparation:

1. First, you will get the beans cooking. In a small saucepan, saute the garlic cloves in olive oil until softened. Add all of the spices and mix into the oil and garlic for just a minute or so until toasted and fragrant, before pouring the beans in their liquid into the pan. Season to taste, and allow to simmer for about 20 minutes while you get everything else ready. Stir regularly to make sure it doesn't stick to the bottom, and to help it break up.

2. Set the table and get all of your other toppings prepared and your tortilla warmed before you make the kale topping. You want the kale to get to the table as quickly as possible once it's cooked so that it doesn't sit out for too long and wilt.
3. Once you're ready to start the kale, take the beans off the heat and let them sit, covered.
4. Cook the kale. In a large frying pan, heat some olive oil and saute the kale and garlic until the kale is bright green and softened but not soggy. Pour the lime juice into the pan and let it bubble for a few moments. You want the kale to absorb the lime juice a little bit, but you don't need it fully evaporated.
5. To assemble your tacos, add a spoonful of beans to a tortilla and top with a mound of kale, sprinkling of feta and cilantro, and a few cherry tomatoes.

https://www.happyveggiekitchen.com/black-bean-kale-tacos/ 

Lemon Garlic Bok Choi

 

Ingredients:

• 1 pound baby bok choy
• 1 1/2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• Pinch crushed red pepper flakes
• Sea salt
• Half of a lemon, cut into wedges

Preparation:

1. Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
2. Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
3. Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
4. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
5. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

https://www.inspiredtaste.net/34160/lemon-garlic-bok-choy-recipe/