Meg’s Veggie Won Ton Dumplings

I heart these won tons... and if there's one thing you do this week, it must be this (it's what I have planned)! The recipe comes from my neighbor and dear friend, Meg. 

My sister, Karen first introduced me to the “won ton wrapper” with a ground turkey recipe called “Steamed Won Ton Dumplings.” I made her delicious recipe for several years before I turned to a vegan diet.  I now make these delicious appetizers with a blend of vegetables and spices and they are equally (if not more) delicious! 

Meg’s Veggie Won Ton Dumplings

Yield: 36 dumplings

Ingredients
½ tablespoon minced fresh ginger
1 large garlic clove
1 bunch (12-16oz.) fresh asparagus, trimmed, quartered crosswise
1 8oz. container water chestnuts, drained
3 green onions, white and green parts
3/4 cup shredded Napa or regular cabbage
2 carrots
1 teaspoon sesame oil (optional)
Kikkoman or Soy Vay Teriyaki Sauce


Finely mince ginger and garlic in food processor or hand food-chopper.  Add asparagus and next 5 ingredients.  Process/chop until asparagus and carrot is finely chopped but not pureed.  Moisten and flavor filling with Teriyaki Sauce.

Using wax paper or parchment paper, place 6 won ton wrappers on work surface.  Place 1 rounded tablespoon of filling in the center.  Moisten all four edges of wrapper with water, using a pastry brush.  Bring the four corners together at the top and seal the edges. 

Open a steamer basket and lay flat into a large skillet. Pour enough water into skillet to reach depth of ½ inch. Spray steamer basket with Pam. Bring water to a simmer.  Working in batches, arrange dumplings side by side (but not touching) on the rack.  Cover and steam the dumplings for 15 minutes. 

Serve dumplings at room temperature with Teriyaki Sauce

Hello, Twitter!

My daughter has finally introduced me to the world of Twitter! Follow me at @TheVeganTummy

The CSN Giveaway is over

And the winner of the CSN Gift Card Giveaway is.... (drum roll please) Allie!

Congratulations! I will email you, and CSN will be in contact. Thanks to everyone who entered!

And stay tuned for the most fabulous vegan won tons ever!

It’s a Giveaway!!

Yeah! I’m so excited to present this giveaway from CSN!!! 

I’ve seen this done on other blogs and I’m thrilled to have the opportunity to offer one myself, (and once you go to their website, you’ll be thrilled too)! I was contacted by the people at CSN about doing a giveaway, and the best part of this giveaway is that it’s a $40 gift card with SO many choices that you're certain to find something you can’t live without. You want a 'Dutch Oven'? They’ve got it! Want an elliptical? They’ve got that too! Does your pooch need a new bed? Bingo! 

So here's the deal. CSN will give a $40 gift card to one reader. To have the chance of being THAT reader, go to their website (the link is, 'Dutch Oven') and leave a comment on this post telling me what you would love to have if you won.

The contest will be open for one week. At noon (EST) on Thursday, August 27th, the contest will be closed. I will pick a winner using Random.org and post it on Friday. Good luck!

Here's what you need to do:

1. Go to the CSN website (using the link, 'Dutch Oven') and tell me what 1 item you would love to have in your home

2. Be a follower of my blog ON my blog

3. Get the word out and post about this giveaway on your blog, Facebook, Twitter, whatever!

 
BTW, This is open to US and Canadian residents only. 

Vegan Risotto Cakes

This recipe isn't low-fat or fast, but it's fun to make and really delicious... so it's worth it... right? I didn't take my own picture because I was so excited about eating it, I forgot! (I'll make it again and post a pic... I promise). In the meantime, the picture above is from the food network website.

The recipe was inspired by a couple of things... a dish I had at an Italian restaurant years ago (I've dreamed about it ever since) and some freshly picked ripe tomatoes that my sister-in-law gave me.

Buon appetito!


Risotto:
1 T olive oil
1 small onion, finely chopped
2 garlic cloves, finely minced
1 cup shiitake mushrooms, chopped
1 T thyme, finely chopped
1 C Arborio rice
1/4 C chardonnay wine
lemon
salt and pepper
1 box of No-Chicken Broth, 32 oz.

Heat the broth in a pan and keep warm on the stove top. In a medium size sauce pan, add the oil and heat over medium low. Once the oil is heated, add the onions and saute until slightly softened. Add the garlic and mushrooms and continue to cook for 5 minutes. Add the thyme and rice and stir so the rice is coated. Add the wine and stir for a few minutes until the alcohol is cooked out. Now begin adding the broth, one or two ladles at a time. Stir the rice and as the rice absorbs the broth add more. Stir constantly and repeat the process of adding more broth as needed until little or no broth is left. This process will take approximately 25 minutes. Add the salt and pepper to taste. Finally, give it a liberal squeeze of fresh lemon juice, to taste.


Sauce:
2 t white truffle oil
1 garlic clove, finely minced
1 large ripe tomato, skinless, seeded and chopped
1 T tomato paste
2 t chardonnay wine
salt and pepper to taste

Warm the truffle oil in a saute pan and add the garlic. Saute only until it becomes aromatic. Add the tomato and tomato paste and cook until it pulls together and becomes slightly thickened. Add the chardonnay and cook 2 minutes more. Season to taste.

Making the cakes:
oil for frying
Panko bread crumbs


Using a 1/4 C measure, measure out the risotto and press into cake like shapes. Dip the cakes in panko bread crumbs covering completely. Heat the oil in a saute pan and lay the cakes into the oil. Cook until browned and flip over browning the other side. Serve with a small dollop of tomato sauce.

Taboule Salad Sandwich

Here's a fast, easy and delicious sandwich that takes nothing to prepare and completely satisfies.  I used store bought ingredients, but if you have your own yummy homemade versions on hand... well, lucky you!

Taboule Salad Sandwich

Serves 1

1 pita
2-3 tablespoons of hummus
2-3 tablespoons of taboule
olive oil

In a saute pan, preheat a little oil. Lay a pita flat on a cutting board and spread the hummus over the entire surface. Do the same with the taboule. Cut the pita in half and fold it over so the hummus and taboule are sandwiched. Cook until the bottom is golden brown. Turn over and cook the other side until golden brown. Remove, slice into triangles and serve hot.

This would make a great hot hors d'oeuvre cut into small triangles!