If this recipe yields more dumplings than you can eat in one sitting, cook them all and then store the extra ones in the freezer. Fully cooked dumplings freeze well and can be microwaved straight from the freezer for an anytime snack. To cook frozen dumplings, place...
For many years, I was squeamish about tofu. Grilled, fried and sautéed versions that promised to taste “just like” their meat or fish counterparts left nothing but a bad taste in my mouth. It wasn’t until I was urged to try tofu as tofu—cold, unpretentious bites of...
A little bit of toasted pumpkin seed oil goes a long way. Its earthy, robust flavor is very similar to that of toasted sesame oil. If you don’t have toasted pumpkin seed oil, use an equal amount of dark sesame oil instead.Prep Time: 30 minutesCook Time: 3 minutesMakes...
Adding tempura to soup feels very much like adding crackers to soup. The hard crackers soften a bit in the warm broth, while still remaining a little crunchy. Any sort of tempura vegetable, like mushrooms, blanched asparagus, and onions, will compliment this soup. My...
When making tempura, you must be mindful not only of the temperature of the oil, but also that of the batter and vegetables. Use a deep-fryer thermometer to make sure the oil stays between 335°F (168°C) and 350°F (175°C) to prevent sogginess. Meanwhile, keep the...
Store-bought ponzu often contains bonito flakes to enhance the flavor. This vegetarian version relies on a variety of citrus juices to keep the sauce flavor balanced. If you have access to the juice of the yuzu fruit, a uniquely flavored Japanese citrus, use it in...
PREP: 50 minutes | COOK: 35-40 minutes | YIELD: 9 servings The combination of rice and lentils creates a complete protein. This means all of the essential amino acids your body needs to build protein are present. 1 cup (240 ml) wild rice 1 cup (240 ml) green lentils...
PREP: 15 minutes | COOK: 15 minutes | YIELD: 8 x ½-cup servings The addition of broccoli takes this classic French dish to a whole new and Clean level. Bon appetit! 1 lb (454 g) russet potatoes, peeled and cut into 1-inch pieces ½ cup (120 ml) nonfat Greek yogurt ½...
PREP: 20 minutes | COOK: 10 minutes | YIELD: 5 x 2-cup servings Lacinato kale, aka Tuscan kale, boasts blue-green leaves and a sweeter taste than its curly cousin. Paring this mild kale with golden chanterelles creates a dish that is as visually appealing as it is...
PREP: 20 minutes | COOK: 10 minutes | YIELD: 4 burgers A vegetarian classic, Portobello mushroom burgers are as hearty as their beef counterparts. In fact, I know more carnivores who love to sink their teeth into these burgers than vegetarians. P.S. The spread is a...
