Butternut Squash Potstickers

It was my MIL’s birthday so I wanted to come up with a special menu of her favorites. I know she loves Apples, Butternut Squash and Peanut Butter, so I thought those were good ones to start with. I made these potstickers, Apple Cider Caramel Dipped ApplesPeanut Butter Cookie Dough Bites and White Bean Dip and crudite & sliced toasted baguette. (recipes to come!!) YUM!!!

On Lisa Dawn’s site I found an awesome recipe for Butternut Squash Potstickers and knew we would all love them. It was no joke, these are amazing!!!! I used her recipe, the original (from Martha Stewart), added more fresh ginger and we all loved them. I doubled the recipe and made the whole batch while keeping half in the warming drawer to serve a little later. (not too much later as these went fast!!)  also used Lisa’s perfect dipping sauce. Perfection!

I had leftover filling and it was great as a pasta sauce and also for the babies, they LOVED it!

Butternut Squash Pot

Butternut Squash Potstickers
makes about 20 potstickers

1 pound butternut squash, peeled and seeded, flesh cut into 1/2-inch pieces
1/2 cup tamari
3 tablespoons packed brown sugar
2 scallions, white and green parts, thinly sliced
2 teaspoons grated peeled fresh ginger
20 vegan wonton wrappers, thawed if frozen
1/4 cup canola or sunflower oil
  1. Place squash, tamari and sugar in a saucepan.  Cover with water and bring to a boil. Cook until soft and drain. Mash with a potato masher or immersion blender until smooth. Add the scallions and ginger and mix to combine.
  2. Place 1 tablespoon filling in the center of each wrapper; brush edges with water. Bring up corners to make a triangle; press to seal. Place on a baking sheet; freeze until firm, 10 to 15 minutes.
  3. Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot but not smoking. Add 10 potstickers, and cook, shaking pan frequently, until bottoms are golden brown. Turn pot stickers over; very carefully (holding the lid in front of you) pour in 1/2 cup water, and cover. Steam until most liquid is evaporated, 2 to 3 minutes. Transfer to a serving dish and repeat with remaining oil and pot stickers. Serve with dipping sauce.

Lisa’s Dipping Sauce
1/4 cup tamari
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 scallion, sliced thinly

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Butternut Squash Filling

Butternut Squash Filling

Filling as a pasta sauce

Filling as a pasta sauce

Pecan Miso Soba

This makes a big bowl of noodles, so you could always half the recipe if you don’t want so much. But this is such a deelish recipe it might be good to have leftovers or just more people to feed! Such a simple sauce to whip up but with such a complex flavor. I am sure this sauce would be amazing sauteed up with some veggies or just drizzled over steamed veggies. Yum!

Pecan Miso Soba Recipe
Serves 4-6

12 ounces soba noodles
1 small bunch of asparagus, sliced thinly, 1/4-inch thick
1 1/2 cup pecans, toasted
1/2 cup extra virgin olive oil
3 medium clove garlic, peeled
6 tablespoons mellow white miso paste
6 tablespoons white wine vinegar
3 teaspoon agave
2 big pinches salt (or to taste)

  1. Boil a large pot of salted water. Cook the soba as directed.
  2. 30 seconds before the pasta is done, add the asparagus to the pot and then drain the noodles and asparagus together.
  3. Toss with about 1/2-whole recipe of the sauce – adding more to taste. I ended up using most of the dressing.

Pecan Miso Sauce

  1. Puree the pecans, olive oil, garlic, miso paste, vinegar, and agave together until smooth. Adding salt to taste.

Carrot Ginger Dressing

For as long as I can remember I have been obssessed with Carrot Ginger Dressings. Here is a quick recipe for one that keeps pretty well in the fridge, so you can make extra and break out whenever you want a quick salad or even as a dip.

This is a quick salad with avocado, romaine and the dressing.

Carrot Ginger Dressing

  • 1 large carrot, peeled and chopped
  • 1 large shallot, peeled and chopped
  • 2 tablespoons ginger, chopped
  • 1 tablespoon sweet white miso
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon roasted sesame seed oil
  • 1/4 cup grapeseed oil
  • 2 tablespoons water

Pulse chop carrot, shallot and ginger until finely chopped. Add the miso, rice wine vinegar, sesame seed oil, grapeseed oil and water and blend. Enjoy!

Quick Mushroom & Kale over Brown Rice

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Quick, the kids are sleeping! This dinner was a perfect combination of healthy, delicious and fast! Leftover brown rice and a quick mushroom and kale stir-fry in the wok. Yum! The avocado was amazing on the side. First off, doesn’t avocado make everything taste better? and then with the sriracha in the kale the avocado was a nice cooling element.

Quick Mushroom & Kale over Brown Rice

  • 8 ounces mushrooms any type, sliced (I used cremini mushrooms)
  • bunch of kale, destemmed and chopped
  • cooked brown rice
  • olive oil, 1-2 tablespoons
  • mirin, 1/4 cup
  • rice vinegar, 1/8 cup
  • white cooking wine, 1/4 cup
  • sriracha, a few dashes depending on how spicy you like it
  • 1 avocado (optional)
  • salt, to taste

In a wok or large frying pan heat the olive oil over medium heat and add the kale, mirin and white wine. Using tongs toss to coat and keep cooking kale to cook it down (3-5 minutes). Add the mushrooms and cook another 3 minutes till they become soft. Add sriracha and salt to taste. Plate over brown rice and slice avocado on the side.

Enjoy and if possible sit down and relax by the fire your amazing husband built while you cooked dinner 🙂 Image

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Braised Asian Tofu

In the past I had cooked meat for Michael and I enjoyed the challenge of making new dishes with different techniques. I no longer cook meat at all, but still like the challenge of trying new techniques 🙂 This was a fun way to make tofu that we both really enjoyed. It was Super perfect with my Sweet Roasted Broccoli.


Braised Asian Tofu
1 block firm tofu (I used light), cut in half lengthwise, and then sliced into 1/2 inch slices
2 tablespoons vegetable oil (I used canola)
1/4 cup tamari
1/4 cup water
2 tablespoons sesame oil
1/4 cup scallions, chopped
2 cloves garlic, chopped
1/2 teaspoon red chili powder
1 teaspoon sesame seed, crushed and toasted

  1. Heat oil in a medium pot over medium heat. Add tofu slices and be careful not to overcrowd. Brown each side, 2-3 minutes per side. When golden, remove to a plate. Continue cooking all tofu until done.
  2. After the tofu is cooked and removed, add tamari, water, sesame oil, scallions, garlic and chili powder. Stir and place tofu slices back into the pot. During the cooking process the liquid will eventually cover all of the tofu.
  3. Place the pot over medium heat. Cover. Cook for 15 minutes over medium heat.
  4. Top with sesame seeds and enjoy 🙂

Veggie and Tofu Moo Shu

This was super yummy, quick to make and very low in fat, which is always lovely! Perfect weeknight meal! Deelish!

Veggie and Tofu Moo Shu
Makes 8 wraps

8 – Whole Wheat Tortilla Wraps
12-oz. bag dry broccoli slaw mix
8 ounces mushrooms, chopped
1 block tofu, cubed and crumbled (or vegan crumbles)
1 cup water chestnuts
1 can bamboo shoots, drained and chopped
3 tablespoons tamari
3 tablespoons seasoned rice vinegar
1 teaspoon garlic, minced
1/2 teaspoon cornstarch
dash white pepper (black is fine, if you don’t have white)
hoisin sauce

  1. In a small bowl, combine tamari, vinegar, garlic, cornstarch, and pepper. Mix well and set aside.
  2. Heat a wok to medium-high heat. Add tofu and cook, 2 minutes.
  3. Add broccoli slaw and mushrooms to wok and, stirring occasionally, cook for 3 – 4 minutes, until veggies are soft.
  4. Add bamboo shoots, water chestnuts and sauce to the pan, mix well, and cook for an additional 3 – 4 minutes, until entire dish is hot.
  5. Remove from heat and transfer moo shu mixture to a serving dish. Set aside.
  6. Serve tortillas and hoisin sauce alongside moo shu mixture. Spread hoisin sauce on tortilla and spoon moo shu mixture and wrap.
  7. Enjoy!

Thai Vegan Tofu

Super Yum! Great flavors, perfectly nutritious and oh so satisfying! On these cold winter nights, this is a great dish to warm you right up 🙂

Thai Vegan Tofu
adapted from VegNews Magazine
Serves 4

1 pound extra firm tofu, drained and pressed
1 tablespoon peanut or sesame oil
1 small red onion, thinly sliced
1/2 red or yellow bell pepper, cut into strips
1 garlic clove, minced
1 jalapeno or hot red chile, seeded and minced
Red pepper flakes, to taste
2 tablespoons tamari
1 tablespoon vegetarian “fish” sauce (see recipe)
1 teaspoon light brown sugar
1 cup loosely packed Thai basil
Freshly cooked jasmine rice

  1. Cut tofu into 1-inch cubes and set aside. In a large skillet or wok over medium-high heat, heat oil and add onion, bell pepper, and garlic. Stir-fry for 1 to 2 minutes, or until the onion begins to soften.
  2. Add chile, pepper flakes, soy sauce, “fish” sauce, sugar, and tofu and continue to stir-fry for another minute or two, or until tofu is golden brown. Add basil and cook a few seconds longer before serving over the rice.

Vegetarian “Fish” Sauce
Makes about 1 cup
3/4 cup soy sauce/tamari
1 garlic clove, crushed (optional)
1/2 teaspoon hot red pepper flakes
1 tablespoon lemon or lime juice
1 tablespoon sugar
1/4 cup water

  1. Combine all ingredients in a small jar with a tight-fitting lid. Shake until well blended. Keep refrigerated for up to three weeks.

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