Friday, June 16, 2017

Vegan Potsticker Stir Fry

I have potstickers on the brain. Unfortunately, I prefer them fried and they're realllllly not good for you that way, and I'm trying to be good.

I'm also on farm share life, which means I'm trying to cook completely with what's just in my house. I'm only allowed to buy meat when there is no meat, carbs, and fruit.

So, I looked up a couple of recipes, got the idea of it, and decided to just make a big ol' pan of the insides. Of course, I don't have much meat in the house but I do have this bag of vegan beef crumbles, so I decided that would do. And luckily it did.

If you're using real meat, I recommend ground chicken or pork.

1 head napa cabbage, chopped
1 Tbsp. minced garlic
1 Tbsp. hoisen
1 Tbsp. pickled ginger, chopped
4 stalks green onion
1 Tbsp. low-sodium soy (to taste)
1-2 tsp. red pepper flakes (optional)
1 1/2 cups Don't Have a Cow Meatless Beef Style Crumbles
  1. Combine everything in your large skillet.
  2. Cook on medium until cabbage green almost completely wilts in, stirring constantly, and adding water as needed to keep from sticking.
  3. Tada, that's it. Told you it was easy.
Makes 2 servings at 200 calories each, or 4 sides at 50 calories.

Friday, June 9, 2017

Cheddar-Kale Pesto Pasta Salad

I've had this pesto in my freezer, waiting for inspiration. I ate the other half on zoodles on a super hungry day, and froze the rest for safekeeping, but I haven't really been inspire to use it.

I've got a potluck baby shower to go too this week, and I asked my friend if she had any requests. I was informed there would be lots of BBQ, and I know when there's meat, there's sweets, but usually there's not so much for sides.

And my friends are a little crunchy, so I thought "I'd not now, when?"

Super simple, super tasty. Calories will vary depending on your tastes.

1/4 to 1/2 cup Cheddar-Kale Pesto
24 oz. (2 boxes) Banza Chickpea Pasta Penne
3 oz. baby spinach
2 handfuls fresh basil leaves, half of them chopped
6 oz. dry roasted pumpkin seeds
12 oz. extra sharp white cheddar, cubed small
Salt to taste
  1. Cook pasta according to directions, drain, rinse in cold water, and drain again.
  2. Once pasta well drained, combine everything but salt and about 1/4 cup of seeds in a large mixing bowl.
  3. Mix well, making sure to coat spinach and basil well.
  4. Test for salt, and add if needed.
  5. Scoop out into serving dish. In this case, I'm just bringing a Gladware Potluck Sized container.
  6. Sprinkle with reserved seeds.
  7. Cover and refrigerate until ready to serve.