Vegan Potstickers

Eating vegan is much easier than I thought.  But sometimes you want variety.  Enter in the idea to make potstickers!  I’m Asian so I love any food that contains soy sauce.   When I looked it up, potstickers can be made vegan super easily.  The wonton wrappers you find at your local grocery store are vegan.  Totally didn’t realize that!  But what a great surprise!  But I decided to look up a recipe to make my own.  I just wanted to see if I could do it.  So I found this recipe for a potsticker dough from SteamyKitchen.com and went to work —> Potsticker Dough.  I found the dough to be tricky to roll out but once I got the hang of it, I was good to go.

The dough was very tricky and sticky.  I had let it sit together too long and it was so hard to get them apart.  I had to Errol most of them.  So if you plan on making your own dough, use it right after rolling.  For me, I’ll just stick to using the store bought wonton wrappers.  It’s just easier and I’m lazy.

The filling I used was made from tofu and veggies.   I went with Chinese cabbage, carrots and mushrooms and green onions.  It was a super quick and easy filling to make.  Here’s a pic of my filling.  I just added a little soy sauce and sesame oil for flavoring.

So all in all, I’m super stoked that potstickers are vegan!  I just loved these!  Even though I won’t be making my own dough, I totally loved these dumpling and thought it was worth it!  Give it a try!

Vegan Pizza

One of our favorite Friday night meals (ok let’s be for real…really any night meal) is Pizza.   But because we are eating vegan now, eating pizza is a no go.  But this past week was a long week, and I decided to attempt a vegan pizza recipe.  There were a bunch of recipes.  Some used gluten free flours.  Others used cauliflower. Mother majority replace the eggs in the crust with either flax eggs or chia eggs.    Which is just a 1:3 ratio of flax seed or chia seed to water.  You let it sit and it turns into an eggy type consistency.  I decided to go with a more veggie based crust…the cauliflower crust.  Typical cauliflower crust calls for cheese and eggs as a binder.  It’s truly one of my favorite crusts.  So delish.  Since I love it so much, I hoped this vegan approach would turn out equally as well.
Here is the recipe that I went with, from Detoxinista.com —> Vegan Cauliflower Pizza Crust.  This crust takes a bit of time to make.  But easy nonetheless.  The pic below is of the crust after it came out of the oven.  Note the really dark spots.  I did not press my dough uniformly and so the spots that were too thin got really dark.  Oops!


Once the crust came out, it was clear that it wasn’t going to be as sturdy as my usual cauliflower crust.  So I opted not to load it with a bunch of veggies, that would really only make it more soggy.  It was clear, this pizza was going to be eaten with a fork.  I put pizza sauce and vegan cheese shreds by Go Veggie on the pizza to finish it off.  Then back in the oven to cook for just 10 more mins.  Voila….pizza is served!

All in all, I didn’t care for this pizza.  Between the fake cheese and the moist crust, I forced myself to eat my couple slices.  The crust tasted good but because of its sogginess, I won’t be using it again.  If a moist crust is ok with you, try it, but for me, this recipe doesn’t stick.

A tale of three vegan cookies

So for the past month, hubby and I are eating more vegan/vegetarian.  Last night he turned to me and asked if I could make something sweet for him…like a cookie.  Up until now, the only sweet treat we’ve had is some “nice cream”.  Which isn’t really ice cream.   You take frozen bananas and blend them up and it becomes the consistency of soft serve ice cream.  Tastes delish.  But hubby was wanting more…something chocolatey.  

Enter in my quest for a vegan chocolate chip cookie.  I immediately started searching Pinterest and YouTube.  Surprisingly, there are a large number of recipes out there.  I found recipes that followed more of a traditional approach, using all purpose flour and simply substituting the eggs and dairy.  I also found recipes that really pushed the boundaries and whose ingredients were surprising, going with a gluten free approach.  And then I found ones that were very simplistic and that sparked my interest as well.  So since I couldn’t decide on just one, I decided to make all 3!  And this the tale of 3 vegan cookies was born!

So for my first cookie, the more traditional cookie recipe, the one I tried was from Food52.com.  Here is a link to the recipe —> Vegan Salted Chocolate Chip Cookie.  It was suggested to let the dough rest for 12-24 hrs for maximum deliciousness.  I refrigerated mine for 15 hrs.  I thought that was a good compromise.  The dough looked very much like a traditional cookie dough.  And yes, I tasted it raw, and it tasted like your typical raw cookie dough recipe.  This recipe really mirrors a traditional cookie recipe, just no eggs or butter. Here’s a pic of the dough before baking.

I did make a minor change to the recipe, in that I used a mixture of dark chocolate chips and semisweet chocolate chips.  But that’s it.  Otherwise, I followed this recipe to a tee!  The recipe even calls for freezing your dough for 10 minutes before baking.  I did just that.  And the result?  This delicious cookie that was crunch on the outside and moist on the inside.   This cookie does not taste vegan at all!

The next recipe was from a site that I’ve gone to before for vegetarian recipes, Detoxinista.com.  This recipe I used as a base and then added a couple different ingredients to make it a bit different.  Here is a link to the recipe –> Gluten free chocolate chip cookie.  The recipe called for the surprise ingredient of chick peas.  Yes…Chick peas!  I know you are probably thinking what I did.  How in the world is that going to taste good?!?  Well all I have to say is….try it!  Since this recipe is also gluten free, it uses oat flour instead of regular all purpose white flour.  So the dough is a bit gritty and not as smooth as a traditional dough.  In my cookie, I followed the directions exactly.  But instead of just chocolate chips, I decided to make the batter a chocolate cookie dough with the addition of cocoa powder.  I then substituted the chocolate chips with peanut butter chips.   Here is a pic of the cookies before they went into the oven.  They look wet because I wetted my fingers to press down the dough before baking.  The dough doesn’t spread so I wanted to achieve the shape I wanted before baking.

 The result?  A soft cookie with a yummy taste!  This recipe sticks for sure!  Who would’ve thought I’d ever be baking with chick peas!?!  I am now!  Thanks to Detoxinista!  Here is the final product!


Delicious!

Now my final cookie was the most simplistic recipe that I found.  It comes from the site, Powerhungry.com.   It is a Two ingredient cookie.  Oats and Banana.  My first thought was….how can you make a cookie with just two ingredients?  Well I’m here to tell you that you can!   Here is a link to the recipe –> Vegan Oatmeal Chocolate Chip Cookie.  Now on her site, she tells you that you can doctor them up anyway you’d like.  And she gives a number of options on what she likes to do with it.  I decided to stay true to the chocolate chip and left it just to that.  But I must admit that adding some coconut and cranberries definitely was on my list for next time.  I did add some vanilla and cinnamon for flavoring.  Here’s what they looked like going into the oven.  Sorry the one pic is blurry.

The final product? To my surprise, they were delicious and totally felt like an oatmeal cookie.  I’m still shocked that they turned out like a cookie.  For me, this one is the ultimate vegan cookie.  It’s simple.  No added sugar.  The least unprocessed out of all of them.  But It does lack that texture that you look for in a cookie.  But don’t get me wrong.  I loved it!  Perhaps using oat flour instead of plain oats would achieve that texture to make it more cakey.  I’ll play around with it.  Now the one that tastes more like a true chocolate chip cookie would be the one from Food52.  But I prefer to stay away from white flour.  So for me, I’ll be using either Detoxinista’s recipe or the Powerhungry recipe.  All in all, I’d say all 3 tales….stick and you can’t go wrong with any of them.  Enjoy!!